How to make Coronation Chickpeas (vegan)
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- Опубліковано 27 вер 2024
- How to make Coronation Chickpeas - a vegan substitute for a Coronation Chicken sandwich filling. You can use these on a baked potato too - so simple to make and delicious!
▶️ Ingredients
3 Tbsp plain coconut yogurt (Greek style)
2 Tbsp coconut cream
Juice of 1/2 lemon (about 2 Tbsp)
2 tsp milk or medium curry powder
1 1/2 Tbsp mango chutney
1/2 tsp onion powder
1/4 tsp kala namak salt (Indian red salt)
Sea salt - to taste
1/2 small red onion, diced small
2 handfuls of raisins (about 50g)
The taste is even better after resting in the fridge for at least 1hour or better overnight.
This is how you can make your own super fresh Curry Powder:
• Homemade Curry Powder ... &list=UULF23IJb7XzWuV51g39QRmDQw
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Vegan coronation chicken
Coronation chickpeas
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Sending love and light,
Inga
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I'm going to make that.
Great, I hope you enjoy it! 🙂❤️
Brilliant innovated recipe for an old favourite! 😊
Thanks! 🙂
Looks good, even though I'd ive never had the non vegan version being Australian
Yes, that's definitely a British dish - so good! 😁
Hello Ms. Inga,
I recently tried a recipe for mayonnaise made with Tofu and aquafaba. no oil involved.
This recipe looks interesting. As I'm from the U.S. I've never had the non-vegan version.
I may give it a go.
That's great, love the idea - I will have to try it too! 🙂👍
@HealthOrigins
May I share the recipe with you here?
@caninedrill_instructor5861 you can do, but I pretty much know how I would make it 🙂
@@HealthOrigins
Here's Ms. Miwa's original recipe and I'll share my tweaks:
INGREDIENTS:
300g silken tofu
4 tablespoon olive oil
½ tablespoon rice vinegar
½ tablespoon lemon juice
1 teaspoon mustard
1 teaspoon granulated sugar
1 teaspoon salt
¼ teaspoon pepper
METHOD:
1. Put everything into a blender and blend until it becomes creamy.
07 September, 2024 EXPERIMENT: Vegan Tofu Mayonnaise Using Lentil Tofu
INGREDIENTS:
300g Homemade Lentil tofu
4 TBSP Aquafaba
2 TBSP Apple Cider Vinegar ( I don't have rice vinegar on hand, nor do I have lemons. )
1 TBSP Nutritional yeast ( I love this stuff!! )
1 tsp Mustard ( Spicy Brown cos it's what I have on hand )
1 tsp ground mustard ( I love this stuff too! )
1 tsp Turbinado sugar ( It's what I have on hand )
1 tsp Sea salt
1/4 tsp fresh ground black pepper
Sriracha to taste.
METHOD:
Weigh out the 300g of tofu
In a 1 quart mason jar crumble the tofu into the jar.
Add the salt, pepper, sugar, ground mustard powder, nutritional yeast, mustard, vinegar, and aquafaba into the jar.
Take the immersion blender and begin blending until smooth and creamy.
Taste, adjust the flavour profile to suit you.
Add Sriracha to taste.
OSBERVATIONS:
Ms. Inga, I'm aware that you and Mark are spice averse, so let me reassure you that the sriracha is optional.
I've made this two ways. With oil, and with aquafaba. I used two different homemade tofus Lentil, and Navy Bean.
Honestly, I prefer the Navy Bean version. I initially tried tofu mayonnaise because the aquafaba and oil vegan mayonnaise never was as thick as I prefer.
I prefer the method demonstrated by J Kenji Ault Lopez. I wouldn't make my own mayonnaise if I had to drizzle... As a bonus the immersion blender method allows me to make the condiment in the container it's going to "live" in.
I like the aquafaba version of tofu mayonnaise more than the oil version because I can make the aquafaba myself.
I've started looking at ways to reduce, not eliminate, but reduce the amount of oil I use. Aquafaba lets me do that.
I've shed 17.3kg/38lbs since January of this year.
Is the above similar to how you'd approach it?
Looks very tasty and if it’s approved by Greenfly it’s good enough for me 😂 Great to keep a batch in fridge in case a quick snack is needed
Ha ha, I know, it was funny how we had a visitor on the sandwich 😂 It is really tasty and handy to have.