Vegan Butter Chicken Sandwich

Butter Chicken is a very well known and well loved recipe all over the world. The recipe that I have given here is a very simple one. There are many elaborate recipes for this dish and the most celebrated one was aired on Masterchef Australia a few years ago, by celebrity chef Saransh Goila. 

The vegan chicken is jackfruit. I bought a pack of dehydrated jackfruit from Amazon. They just need to be soaked in water for 30 minutes and you have fresh jackfruit! To my surprise, they were very good. it’s great for making savoury jackfruit recipes. I haven’t yet tried anything sweet with them.

I marinated the jackfruit for about 4 hours. The end result was quite surprising and satisfactory – The texture was very close to actual chicken. I loved the flavour – creamy and delicious. This is definitely something I would make again. You can buy tinned jackfruit as well and drain it before using.

I used ordinary burger buns but you can use anything you want – brioche buns, croissants, etc. And you can assemble it the way you like. I just used some lettuce and onion rings, as it’s quite rich. If you feel that the butter is too much, you can reduce it according to your taste. I hope you like it.

PREP:  30 minutes  COOK TIME:  30 minutes  TOTAL TIME:  5 hours

Ingredients

Marinade:

500 gms jackfruit pieces

1 tsp lemon juice/vinegar

3/4 tsp red chilli powder

1/2 tsp salt

1 tbsp ginger garlic paste

1/4 tsp turmeric powder

3/4 tsp garam masala

1 tbsp olive oil

1/2 cup Greek yogurt

For the gravy:

2 onions, grated

100 gms butter

1 cup tomato puree

2 tbsp cashew butter

1 tsp garam masala powder

3/4 tsp red chilli powder

1/2 tsp sugar

3 tbsp fresh cream

1 tbsp tomato sauce

Salt to taste

Lettuce and onion rings to garnish

Instructions

Mix the ingredients for the marinade in a bowl and drop the jackfruit into it. Mix well and refrigerate for four hours. Remove the jackfruit from the marinade and bake it in a moderate oven until it becomes golden brown. You can also use a pan for browning it. Heat a little butter and fry the jackfruit until they are golden brown.

Heat a pan and melt the butter in it. Add the onions, salt and red chilli powder and cook for a few minutes. Add the remaining marinade and cook until it is dry. Add the jackfruit and tomato puree and a cup of water and cook covered on a low flame for about 15 minutes, until the jackfruit is tender. You can add more water if necessary, but it should be thick enough to make a sandwich. Add the tomato sauce, garam masala, cashew butter and fresh cream and mix well. Remove from the heat. Spoon on to toasted burger buns and assemble the sandwich.

 

Gopal’s Famous Vegie-Nut Burgers

These burgers are much loved in my family. I have been making them for the last 25 years. They are so wholesome – rice, lentils, vegetables and peanut butter with spices and herbs. This much loved recipe comes from the famous chef Kurma Dasa of the Hare Krishna movement. It’s from his book Great Vegetarian Dishes, a book that’s been used so much that it smells of food!

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Though the recipe calls for brown lentils, I found that brown chickpeas are actually more tasty. I don’t know if these dark coloured chickpeas are found outside India. They are perfect for this burger patty. Once you make this burger, you really won’t miss the meat. It’s really rich and satisfying. I usually make it in bulk and store it in the freezer. The patties are baked and then pan-fried. You could also shape them into rolls and serve them hot-dog style. Either way, they are a real comfort food.

To make this a vegan dish, you just have to substitute vegan mayonnaise/tahini instead of the cream and omit the eggs. You could also use any sauce of your choice, like tomato ketchup, etc. You could also use herbs like basil and oregano with parsley. This recipe makes 16 burgers.

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PREP: 40 minutes COOK TIME: 40 minutes

Ingredients

1 cup cooked short-grain rice (it should be sticky)

11/2 cups cooked brown lentils/chickpeas, drained

½ cup carrots, shredded coarsely

11/2 cups breadcrumbs

½ cup peanut butter

2 tbsp soy sauce

1 tsp Chinese sesame oil

2 tsp fresh mint, chopped

2 tsp fresh curry leaves, chopped

1 tsp salt

1 tsp yellow asafoetida powder

½ cup fresh coriander, chopped

1 tsp red chilli powder

To assemble

Barbecue Sauce

Lettuce leaves

Tomatoes

Boiled eggs, chopped

Sour cream

Instructions

Preheat the oven to 200 C.

Process the chickpeas in a food processor until they are coarsely mashed.

Combine all the ingredients in a large mixing bowl and knead well.

Pinch off 16 portions of the mixture, roll them into smooth balls, and with wet hands, press them into 3-inch patties.

Arrange the patties on a lightly oiled baking sheet and place them in the oven. Bake the patties for 15 minutes and turn them over until they darken slightly and dry out somewhat.

The burgers can now be refrigerated or frozen. Pan-fry them in butter or oil until they are hot, then use on bread rolls with your favourite sauces, salads and toppings.

I used some barbeque sauce which is a lovely combination with this burger, lettuce leaves, tomatoes, boiled eggs and sour cream to assemble the burger.