Vegan Chicken Coriander [slow cooker recipe]

Course: Dinner

Cuisine: American, British

Prep Time: 15

Cook Time: 4

Total Time: 4 15

Servings:

Calories: 285kcal

Author: Jacq

This Vegan Chicken Coriander recipe is easy to prepare in the slow cooker and has adapted from a vintage British recipe. If your a fan of vegan white chilli recipes then you will like this creamy meat-free stew as the flavours are quite similar. We have included a stove-top method within our recipe notes for those days when extra quick meals are needed.

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US Customary - Metric

Equipment

slow cooker 3.5 litres / 3.5 quarts plus in size
mixing spoon

Ingredients

1 tablespoon vegan butter [optional, or use a dairy-free margarine such as Flora/Vitalite, or coconut oil or coconut butter, omit if on an oil-free diet or use a tablespoon of white miso paste]
200 grams vegan Quorn pieces [or any vegan 'chicken' style pieces, tofu, or replace with cooked beans such as butterbeans, eg. one drained 400g/14oz can]
1 can chickpeas [about 240g cooked, which is the average amount when drained out of a 400g/14oz can]
125 grams frozen sweetcorn
180 grams frozen vegetable mix [a mixture of fine diced carrots, celery and onion or use fresh]
1 tablespoon coriander powder [cilantro]
¾ teaspoon chilli powder
1 teaspoon cumin powder
1 teaspoon garlic powder [or garlic granules]
2 tablespoons plain flour [all-purpose flour or use a gluten-free plain flour blend, spelt flour is a nice alternative though this is not gluten-free]
1 teaspoon sugar [such as granulated or coconut sugar, or your choice]
1 teaspoon salt
2 tablespoons lime juice [plus extra for seasoning if liked]
400 mililitres soya milk [unsweetened, or use any milk of your choice, can use canned coconut milk if preferred]
150 mililitres vegetable stock [use a vegan 'chicken' flavour stock if available]

garnish:

25 grams fresh coriander [cilantro]

Instructions

Switch the slow cooker to the high setting.

Add the meat-free pieces, chickpeas, frozen vegetable mix, sweetcorn, coriander powder, cumin powder, chilli powder, garlic powder, flour, sugar, salt and some black pepper to the slow cooker.
200 grams vegan Quorn pieces, 1 can chickpeas, 125 grams frozen sweetcorn, 180 grams frozen vegetable mix, 1 tablespoon coriander powder, ¾ teaspoon chilli powder, 1 teaspoon cumin powder, 1 teaspoon garlic powder, 2 tablespoons plain flour, 1 teaspoon sugar, 1 teaspoon salt
Give the ingredients a good mixture ensuring the flour is stirred through.
Pour in the milk, vegetable stock, vegan butter, and lime juice. Stir well.
1 tablespoon vegan butter, 2 tablespoons lime juice, 400 mililitres soya milk, 150 mililitres vegetable stock
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 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 an ideal accompaniment, as is a scoop of vegan mayonnaise, or vegan creme fraiche or plain yogurt, which adds extra creaminess.

Notes

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 they cook through.
Soya milk can be replaced with any milk of your choice, including canned coconut milk. If using coconut milk the flour can be omitted.
Gluten-free plain flour can be used instead of plain/all-purpose flour. Or go for spelt flour which is a great plain flour alternative.
Instead of vegan butter or margarine, use coconut oil or coconut butter or a tablespoon of white miso paste.
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' flavoured hot stock or broth to hydrate the pieces as this adds extra flavour.
If you can't source vegan Quorn pieces, at the 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.
Stove-top method: First melt the vegan butter in a non-stick pan. Next, add the vegan Quorn pieces (or your chosen alternative), chickpeas, sweetcorn, and a frozen vegetable base mix consisting of onions, carrots, and celery, or prepare your own vegetable mix. Cook over a medium heat for 5-8 minutes, stirring frequently. Next, add the coriander powder, cumin powder, garlic powder (or granules), chilli powder, sugar, salt, pepper, and flour. Stir to combine and cook for about 1 minute. Pour in the vegetable stock, plant-based milk and lime juice. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the sauce has thickened and the vegetables are tender. You may need to add extra milk or stock as the stew cooks to prevent sticking and to get the consistency that you prefer. Adjust the seasoning to taste with extra salt, pepper, and lime juice. Sprinkle fresh coriander (cilantro) on top and serve with rice or your preferred accompaniment.
Please note: as this stove-top method is originally adapted from our slow cooker recipe, more vegetable broth or stock may need to be added if the sauce is too thick to cook the vegetables. Simply add a little extra stock at a time as necessary. If your sauce is too thin at the end of cooking, a cornflour [cornstarch] slurry, which is just one tablespoon of cornflour mixed with 1-2 tablespoons of water, can be used to thicken the sauce.

Nutrition