Brunch,
Dinner,
Vegan,
We’ve recreated a British classic to give it a vegan twist. This coronation “chicken” baguette will be a menu staple this year, simple, yet truly comforting for the taste buds.
25 Mins
2
Ingredients
2 Kara Fully Baked Baguette
320g Vegan Chicken
1 tbsp Extra Virgin Olive Oil
4 tbsp Vegan Mayo
2 tsp Curry Powder
3 tbsp mango chutney
¼ tsp Tumeric
20g Raisins
30g pine nuts or flaked almonds
Process
Chop the “chicken” into small cubes and place in a bowl. Pour over 1 tsp of curry powder, pinch of salt and drizzle a little olive oil. Coat the “chicken” well.
Place the “chicken” onto a baking tray and evenly space out. Place the chicken into a preheated oven for 20 minutes at 200 ºC, turning over half way through.
In a bowl mix together the vegan mayonnaise, 1 tsp of curry powder, mango chutney, turmeric and raisins- add some salt and lime juice to taste (optional)
Once the “chicken” is done, place into the bowl with the dressing, evenly coat the “chicken”. Add the pine nuts or the flaked almonds.
Take Kara’s fully baked baguettes and slice down the side. Load with salad of your choosing, we chose rocket and spinach.
Then spoon in the coronation “chicken” along the bed of leaf. Serve right away, with chunky chips or a seasonal side salad.
This recipe uses
