Vegan Chicken Haleem

Experience the ultimate comfort food with Vegan Chicken Haleem, a plant-based twist on a beloved South Asian classic. This hearty and flavorful stew combines tender-textured vegetable protein (TVP) or plant-based chicken strips with a nourishing medley of lentils, split chickpeas, and whole wheat, slow-cooked to perfection until irresistibly creamy. Infused with aromatic spices like garam masala, cumin, and cinnamon, and garnished with golden fried onions and fresh cilantro, this vegan version delivers all the rich, savory flavors of traditional haleem without compromise. Perfect for cozy gatherings or festive occasions, serve it hot with a squeeze of lemon for an unforgettable feast that’s both wholesome and satisfying. Ideal for vegans and anyone seeking a deliciously healthy spin on a time-honored dish!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

Ingredients

• 200 grams Textured vegetable protein (TVP) or plant-based chicken strips
• 50 grams Split red lentils (masoor dal)
• 50 grams Split yellow lentils (moong dal)
• 50 grams Split chickpeas (chana dal)
• 50 grams Whole wheat
• 4 tablespoons Oil
• 2 medium Onions
• 2 tablespoons Ginger-garlic paste
• 2 teaspoons Salt
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 1 inch Cinnamon stick
• 2 Bay leaves
• 1 teaspoon Cumin seeds
• 1 Black cardamom
• 4 Cloves
• 2 Green chilies
• 2 tablespoons Fresh cilantro (coriander leaves)
• 4 Lemon wedges

Directions

Step 1

Rinse and soak the split lentils, chickpeas, and whole wheat in water for about 6 hours or overnight.

Step 2

Drain the soaked grains and lentils. Add them to a large pot with 8 cups of water. Bring to a boil, then reduce the heat and let it simmer on low for about 45-50 minutes or until the grains are soft.

Step 3

While the grains are cooking, heat oil in a separate large pan over medium heat. Slice the onions and fry them until they are golden brown; remove half of the onions for garnish.

Step 4

To the remaining onions in the pan, add ginger-garlic paste and sauté for 2 minutes until fragrant.

Step 5

Add the plant-based chicken strips or TVP, salt, turmeric powder, red chili powder, and garam masala to the pan. Cook until the TVP or plant-based chicken is thoroughly mixed with the spices and cooked through.

Step 6

Add cinnamon stick, bay leaves, cumin seeds, black cardamom, cloves, and slit green chilies to the mixture. Continue to cook for another 5 minutes.

Step 7

Once the grains are tender, blend them using an immersion blender or a regular blender until smooth. If using a regular blender, return the blended grain mixture to the pot.

Step 8

Combine the cooked plant-based chicken mixture with the blended grains in the pot. Stir well and adjust the seasoning if necessary. Let it simmer for another 20-30 minutes on low heat to incorporate all the flavors.

Step 9

Garnish with the reserved fried onions and fresh cilantro. Serve hot, with lemon wedges on the side.

Nutrition Facts

Serving size	(868.7g)

Amount per serving	% Daily Value*
Calories	2121.8

Total Fat 79.8g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 5075.3mg	0%
Total Carbohydrate 232.2g	0%
Dietary Fiber 61.0g	0%
Total Sugars 38.4g
Protein 151.4g	0%

Vitamin D 0IU	0%
Calcium 751.2mg	0%
Iron 37.6mg	0%
Potassium 6255.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.9%

Protein: 26.9%

Carbs: 41.2%