Vegan Butter “Chicken” - Sponsored by Nordicware Factory Store

Описание: Twin Cities Live offers a fresh twist for Monday Night Meal with an Indian-inspired dish. This vegan-friendly recipe is a unique option for dinner. Mish Sen presents her take on vegan butter chicken.

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Vegan Butter “Chicken”

PREP TIME: 15 min | COOK TIME: 40 min | SERVES: 4

Ingredients:
• 1/2 lb. shiitake mushrooms (4 cups)
• 2 cans jackfruit
• 2 cans chickpeas
• 1 big onion, finely chopped
• 2 Tbsp. minced garlic
• 2 Tbsp. minced ginger
• 1 can tomato sauce (15 oz.)
• 1 heaping tsp. turmeric powder
• 1 heaping tsp. cumin powder
• 1 1/2 tsp. coriander powder
• 1 tsp. red chili powder (optional)
• 1 tsp. garam masala
• 1 tsp. salt (adjust to taste)
• 1 tsp. sugar or sugar substitute
• 1 can coconut milk (15 oz.)
• 2 Tbsp. dried fenugreek leaves
• 2 Tbsp. vegan butter
• 1 small bunch of cilantro, chopped fine

Directions:
1. Chop the onion and mushrooms. Mince the garlic and ginger.
2. In a pan, heat the vegan butter until it bubbles slightly. Add the onions and sauté for 2 minutes, adding some salt, turmeric, and chili powder.
3. Add the garlic and continue sautéing for 2 minutes on medium-low.
4. Add the cumin and coriander, sauté for 1 minute on medium. Add some water to cook the spices well and remove the raw smell. Cook for about 2 minutes.
5. Add the ginger and continue cooking for 1 minute, adding a few spoons of water if needed to prevent sticking.
6. Add more salt if desired, then pour in half a can of tomato sauce. Mix well, sauté for 2 minutes on medium-low, cover, and cook for another 2-3 minutes.
7. Add the jackfruit and mushrooms, the remaining tomato sauce, stir well, cover, and cook for 8-10 minutes on low.
8. Add the chickpeas, coconut milk, sugar, and garam masala. Mix well, cover, and cook for another 8-10 minutes on low.
9. Add the dried fenugreek leaves, stir well, cover, and cook for 2 minutes on medium-low. Add cilantro.
10. Serve in a bowl and pair with naan or rice.

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