I used the Lamyong’s ‘Mushroom Nuggets’ instead of the ‘chicken’ ones like in the recipe and they worked just as well. I think they are slightly healthier as well! I usually slice them up a bit to make them go further, and always defrost them before cooking.
I also used 1 tsp of Chinese Five Spice instead of adding the cinnamon, cloves and nutmeg separately. This is because I already had it at home and did not have any nutmeg.
You could certainly also use tofu instead of the mushroom or ‘chicken’ nuggets, or simply add more veggies ~ potato, cauliflower, broccoli, carrot, eggplant are all veggies that could work well.
All up, I definitely recommend this recipe as it is super easy and definitely delicious. My sister says this smells and tastes like good, authentic, takeaway Indian food!
This is a recipe from my new favourite vegan recipe blog, Like A Vegan.
I am going to attempt this as soon as I get back to Brisbane and can get my hands on some Lamyong’s ‘chicken’. I’ve been craving mock ingredients a bit lately and this sounds deliciously creamy and satisfying!
- 1 bag mock chicken (I use Lamyong Soy Nuggets)
- 1 teaspoon dried chilli flakes
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 1/4 teaspoons garam masala
- 2 cloves garlic, crushed
- 1 1/2 teaspoons minced ginger
- 1 can diced tomatoes
- 1/2 cup Tofutti Sour Supreme
- 1/2 cup Nuttelex
- 1 1/2 cups shallots (or onions), chopped
- 1 red capsicum, chopped
- 1 green capsicum, chopped
- Fresh coriander, chopped
- Combine spices, garlic, ginger, tomatoes and Sour Supreme in a large bowl.
- Stir through the Soy Nuggets to coat and allow to sit in the fridge for about half an hour.
- On medium heat, melt the Nuttelex in a wok before adding the shallots and capsicum.
- Once the shallots are cooked through, add the Soy Nuggets and turn the heat up to high.
- When the sauce starts to bubble and the Soy Nuggets are cooked through, stir in the fresh coriander before serving with rice.
Stirfry for one~
1/2 large red chilli
1 large clove garlic, crushed and diced
1-2 shallots, separate white from green part
2-3 Lamyong’s chicken nuggets. These can be bought from The Green Edge. I microwave them for about 10 secs for each one you have in the bowl - max 1 min - and then slice them into small strips.
(I wanted to use tofu but tragically didn’t have any)
1-2 bok choys (?)
3-4 large handfuls baby spinach
2-3 tbsp vegetable oil (I like to have this dish slightly oily, with the citrus cutting through the oil nicely)
1 tsp ginger powder
2-3 tbsp soy sauce
1 tsp sesame oil
1 cup brown rice
1. Cook the rice in a rice cooker!
2. Heat the oil in a wok, then add the sliced soy chicken, garlic, chili and the white parts of the shallots.
3. Saute for 1-2 mins then add the ginger powder and saute for a further 30 seconds or so. Then add 1 tbsp soy sauce.
4. Add the rest of the shallots and the bok choy - I liked to leave the leaves whole. Add the rest of the soy sauce and saute until wilted (1-2 mins).
5. Remove wok from heat and stir through the spinach until wilted. Also stir through the sesame oil, and squeeze juice from a quarter of a lime.
6. Serve and enjoy!