vegan coronation chicken
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Traditional Vegan Coronation 'Chicken' Sandwich

Coronation chicken is a traditional British favorite. Now plant based eaters don't have to miss out!
Prep Time50 mins
Course: Lunch, Main Course
Cuisine: British
Keyword: coronation chicken, vegan

Ingredients

  • 300 grams vegan quorn, chicken style pieces, frozen or other chicken style replacement, or tofu sliced into pieces. Alternatively, I think cooked potato cubes and cauliflower pieces (total amount of both 300 grams) to replace the pieces would work. Think I will do that next time!
  • 10 tbsp vegan plain yogurt
  • 1 tbsp mango chutney
  • 3 tbsp vegan mayonnaise shop bought, or homemade see Notes
  • 1 tsp tomato puree
  • 2 tsp mild curry powder
  • 1/4 tsp cinnamon
  • 1/4 tsp ginger, dried
  • 6 whole dried apricots, chopped
  • 20 grams flaked almonds
  • 1 spring onion, per person for garnish
  • bunch coriander leaves for garnish, if you don't like coriander then use parsley.
  • bread of choice I used vegan friendly tortilla wraps
  • bunch mixed salad leaves, lettuce optional

Instructions

  • Dry toast the curry powder, cinnamon and ginger in a fry pan over a medium heat for a few minutes. Shake frequently and don't let it burn. A lovely spicy toasting aroma will be released!
  • Set aside off the heat.
  • Place the quorn pieces in a pan and boil with enough water to cover, for about 10 minutes. (If your pieces are fresh and ready to eat, or tofu pieces, then omit this stage.) Drain and set aside to cool.
  • In a mixing bowl, place the yogurt, mayonnaise, tomato puree, mango chutney, apricot pieces and mix.
  • Add the toasted spices to the yogurt mix. Stir to combine.
  • When the quorn is cool add this to the yogurt mix and stir well. If you'd like your coronation 'chicken' to be creamier add a little extra yogurt. If you like it fruiter add an extra tbsp of mango chutney.
  • Season with salt and pepper. Place in the fridge to chill for about 30 minutes. It tastes even better the next day.
  • Toast the almond flakes in a dry pan over a medium heat, can use the same pan as the curry powder without washing the pan. Shake the almonds frequently to avoid burning. Almonds are ready when they are golden brown.
  • Snip up the spring onions to use as a garnish. Chop up fresh coriander leaves if using, for garnish. Prepare a layer of salad leaves on top of the wrap or bread.
  • Scoop some of the coronation filling on top of the salad leaves, garnish with toasted almond flakes, spring onion and coriander leaves. Wrap up and enjoy! Alternatively use a bread roll, pitta bread or bread slices. Or even serve with a baked white or sweet potato.

Notes

  • The 50 minute prep time includes chilling the prepared filling. Save time by preparing the coronation 'chicken' a day or 2 before you need it.
  • The first time I made this coronation 'chicken' filling I used shop bought vegan mayonnaise. The second time I used homemade vegan sour cream. This recipe is similar to the one I used.
  • I used a recipe for vegan sour cream from https://ucdintegrativemedicine.com/ The recipe was actually from one of their recipe books, I can't find the actual recipe on their website, but the ingredients are: 1/2 cup of cashews (soaked in water for a few hours), 2 tsp apple cider vinegar, 2 tsp lemon juice, and 1/4 cup of water. Blend all together until its as smooth as possible. I just have an ordinary food processor so my sour cream was still grainy, but that didn't bother my family too much! Add a little salt to taste, but this is optional. Just add this sour cream to the coronation chicken to replace the shop bought mayonnaise. Using homemade sour cream reduces the fat and oil content of the coronation 'chicken' which can only be a good thing!