So tonight I finally made the “Butter Chicken” recipe I recently reposted from Like A Vegan. It is so delicious!

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!

‘Butter Chicken’

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!

Ingredients

• 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

Method

1. Combine spices, garlic, ginger, tomatoes and Sour Supreme in a large bowl.
2. Stir through the Soy Nuggets to coat and allow to sit in the fridge for about half an hour.
3. On medium heat, melt the Nuttelex in a wok before adding the shallots and capsicum.
4. Once the shallots are cooked through, add the Soy Nuggets and turn the heat up to high.
5. 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~

Ingredients

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

Instructions

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! 

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