Vegan Coconut "Chicken" by @healthyalie

1h40

4 servings

🫘

150 g

Textured soy protein

🍲

1

Vegetable bouillon cube

🧅

1

Shallot

🧄

4 cloves

Garlic

🍶

2 tbsp

White vinegar

🍋

3

Lime

🌻

3 tbsp

Sunflower oil

🧅

1

Onion

🍅

400 g

Tomatoes

🫙

1 tbsp

Cumin

🍛

1 tsp

Garam masala

🫙

1 tbsp

Turmeric

🥥

400 ml

Coconut milk

🌶️

1

Vegetarian chili pepper

🧂

Salt

⚫

Pepper

💧

Water

  1. Rehydrate
    • Textured soy protein
    • Vegetable bouillon cube
    • Water

    Pour boiling water and the bouillon cube over the textured soy protein to rehydrate it, then cover and let it swell for half an hour.

  2. Press
    • Textured soy protein
    • Water

    Wring out and press the soy protein between your hands, or use a salad spinner, to remove the water.

  3. Crush
    • Textured soy protein
    • Garlic
    • White vinegar

    Crush the garlic over the soy protein, then add the vinegar, lime juice, sunflower oil, shallot, salt and pepper to taste, mix well and let marinate for half an hour.

  4. Heat
    • Sunflower oil
    • Textured soy protein
    • Onion

    Heat the sunflower oil in a large saucepan or pot, add the soy protein, keeping the marinade aside, and the onion, and brown over high heat, stirring occasionally.

  5. Add
    • Crushed tomatoes
    • Lime
    • Cumin

    Add the reserved marinade, the crushed tomatoes, lime juice, cumin, garam masala, turmeric and vegetarian chili pepper, lower to medium heat and let simmer for 15 minutes.

  6. Add
    • Coconut milk
    • Salt
    • Water

    Add the coconut milk, season with salt and pepper to taste, mix well and let simmer for an additional 15 minutes, adding a little water if the liquid reduces too much.

Vegan Coconut "Chicken" by @healthyalie

1h40

4 servings

🫘

150 g

Textured soy protein

🍲

1

Vegetable bouillon cube

🧅

1

Shallot

🧄

4 cloves

Garlic

🍶

2 tbsp

White vinegar

🍋

3

Lime

🌻

3 tbsp

Sunflower oil

🧅

1

Onion

🍅

400 g

Tomatoes

🫙

1 tbsp

Cumin

🍛

1 tsp

Garam masala

🫙

1 tbsp

Turmeric

🥥

400 ml

Coconut milk

🌶️

1

Vegetarian chili pepper

🧂

Salt

⚫

Pepper

💧

Water

Preparation Steps

  1. Step 1/6

    Pour boiling water and the bouillon cube over the textured soy protein to rehydrate it, then cover and let it swell for half an hour.

    🫘Textured soy protein
    🍲Vegetable bouillon cube
    💧Water
    🥣Bowl

  2. Step 2/6

    Wring out and press the soy protein between your hands, or use a salad spinner, to remove the water.

    🫘Textured soy protein
    Salad spinner

  3. Step 3/6

    Crush the garlic over the soy protein, then add the vinegar, lime juice, sunflower oil, shallot, salt and pepper to taste, mix well and let marinate for half an hour.

    🫘Textured soy protein
    🧄Garlic
    🍶White vinegar
    🍋Lime
    🌻Sunflower oil
    🧅Shallot
    🧂Salt
    ⚫Pepper
    🥣Bowl
    🔪Knife
    🪵Cutting board

  4. Step 4/6

    Heat the sunflower oil in a large saucepan or pot, add the soy protein, keeping the marinade aside, and the onion, and brown over high heat, stirring occasionally.

    🌻Sunflower oil
    🫘Textured soy protein
    🧅Onion
    🍲Saucepan
    🥄Spoon

  5. Step 5/6

    Add the reserved marinade, the crushed tomatoes, lime juice, cumin, garam masala, turmeric and vegetarian chili pepper, lower to medium heat and let simmer for 15 minutes.

    🍅Crushed tomatoes
    🍋Lime
    🫙Cumin
    🍛Garam masala
    🫙Turmeric
    🌶️Vegetarian chili pepper
    🍲Saucepan
    🥄Spoon

  6. Step 6/6

    Add the coconut milk, season with salt and pepper to taste, mix well and let simmer for an additional 15 minutes, adding a little water if the liquid reduces too much.

    🥥Coconut milk
    🧂Salt
    ⚫Pepper
    💧Water
    🍲Saucepan
    🥄Spoon

Composition

Ingredients

Types

Meat substitute, Condiment, Vegetables, Fruits, Oil, Spices, Plant-based milk, Liquid

Ingredients

Textured soy protein, Vegetable bouillon cube, Shallot, Garlic, White vinegar, Lime, Sunflower oil, Onion, Tomatoes, Cumin, Garam masala, Turmeric, Coconut milk, Vegetarian chili pepper, Salt, Pepper, Water

Notes

Vegetable bouillon cube (organic), Shallot (cut into small pieces), Lime (juice of, for the marinade, added with the sauce), Sunflower oil (for the marinade), Onion (sliced), Tomatoes (canned, approximately, crushed), Coconut milk (canned, approximately), Salt (to taste), Pepper (to taste), Water (boiling, to rehydrate the soy protein)

Allergens

Soy, Sulphites

Dietetics

Dietary regimen

Vegan, Vegetarian, Pescatarian, Dairy-Free, Egg-Free, Nut-Free, Halal, Sugar-Free

Calories

310 kcal

Macro nutrients

Protein: 16g, Carbohydrates: 16g, Fat: 20g, Fiber: 5g, Sugars: 6g

Nutritional Information

Minerals

Iron: 3mg, Potassium: 480mg, Magnesium: 45mg, Sodium: 620mg

Vitamins

Vitamin C: 18mg, Vitamin B6: 0.3mg, Folate: 40µg

Preparation

Time Information

Preparation

1 hour 10 minutes

Cooking

30 minutes

Overall

1 hour 40 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

Bowl, Salad spinner, Saucepan, Spoon, Knife, Cutting board

Appliances

to inform

Type

Type

Type Of Dish

Main Course

Occasions

Everyday, Family Gathering

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

Caribbean, African

Geographic

to inform

Various

Aspect

Texture

Saucy, Tender, Creamy

Flavors

Savory, Tangy, Spiced, Coconut, Citrusy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (in an airtight container), freezer : up to 2 months (in an airtight, freezer-safe container)