This vintage vegan creamy 'chicken' corianderrecipe is a deliciously spiced, hearty and flavorful home-cooked meal. If your a fan of vegan white chilli dishes then your in for a tasty veggie treat as the flavours are quite similar.
1tablespoonvegan butter[optional, or a dairy-free margarine such as Flora/Vitalite, omit if on an oil-free diet]
200gramsvegan Quorn pieces[or any vegan 'chicken' style pieces, tofu, or replace with cooked white beans such as butterbeans, eg. one drained 400g/14oz can]
1canchickpeas[about 240g which is one drained 400g/14oz can]
125gramssweetcorn
180gramsfrozen vegetable mix[a mixture of fine diced carrots, celery and onion]
1tablespooncoriander powder[cilantro]
¾teaspoonchilli powder
1teaspooncumin powder
1teaspoongarlic powder[or garlic granules]
2tablespoonplain flour[all-purpose flour or use a gluten-free plain flour blend]
1teaspoonsugar[such as granulated or your choice]
1teaspoonsalt
2tablespoonlime juice[plus extra for seasoning if liked]
400mililitressoya milk[unsweetened, or use any milk of your choice]
150mililitresvegetable stock[use a vegan 'chicken' flavour broth if available]
garnish:
25gramsfresh coriander [cilantro]
to serve:
rice[of your choice, cooked according to packet instructions]
Instructions
Switch the slow cooker to the high setting.
Add the Quorn pieces, chickpeas, vegetable mix, sweetcorn, coriander powder, cumin powder, chilli powder, garlic powder, flour, sugar, salt and some black pepper to the slow cooker.
Pop the lid on the slow cooker and cook for 4 hours.
Once cooked, stir well and mix through about half of the chopped fresh coriander. Taste the seasoning and add extra salt and pepper to taste.
25 grams fresh coriander
Serve with extra coriander scattered over the top. A fresh squeeze of lime juice over each portion is also tasty.Sliced spring [green] onions are a nice addition, as are a few jalapenos from a can or jar, or a few pieces of a sliced fresh green chilli. Rice is a nice accompaniment, as is a scoop of vegan mayonnaise or vegan creme fraiche which adds extra creaminess.
rice
Notes
Nutritional data is provided for guidance only and may vary based on ingredient selection.
Store leftovers in the refrigerator for up to 3 days or freeze for 3-4 months.
Leftovers are delicious when served over a slice of toasted bread for next day's lunch or scooped into a baked potato and enjoyed with a salad for dinner.
The frozen vegetable mix used for this recipe was sourced from Tesco [UK] and is named 'classic vegetable base mix'.
Instead of the ready prepared vegetable mix, you can prepare your own by fine dicing an onion, a few small-medium carrots and 1-2 celery sticks. Use 2 cups of this mix, and do cut the veggies into a fine dice so that the veggies cook through.
Soy milk can be replaced with any milk of your choice.
To add extra richness, substitute the soy milk and a tablespoon of the required flour for a can of coconut milk.
Gluten-free plain flour can be used instead of plain/all-purpose flour.
Instead of vegan butter or margarine, use coconut oil.
Quorn pieces can be replaced with rehydrated soy curls or TVP, tofu, white beans, or canned jackfruit.
If using dried meat-free chunks, if possible use a vegan 'chicken' flavored hot stock or broth to hydrate the pieces as this adds extra flavor.
Can't source vegan Quorn pieces? At time of writing Asda [UK] have this product.
If your outwith the UK the vegan Quorn pieces, or a similar product, may be labelled differently such as in the US you may be able to find Quorn vegan Chik' n tenders for sale at Walmart.
Want to prepare this recipe on the stove-top? Check out the recipe notes and FAQ section above the recipe card for details.