Vegan Chicken Keema

Savor the bold and aromatic flavors of Vegan Chicken Keema, a delightful plant-based twist on the classic Indian minced meat dish. Featuring rehydrated textured vegetable protein (TVP) as a hearty and protein-rich substitute, this recipe is infused with the vibrant essence of traditional spices like cumin, coriander, turmeric, and garam masala. Tossed with a medley of soft onions, juicy tomatoes, and sweet peas, and finished with a burst of fresh cilantro and a zesty squeeze of lemon, this dish is as wholesome as it is flavorful. Quick to prepare in just 35 minutes, this vegan keema is perfect for meal prepping or serving as a warm, comforting main alongside rice, naan, or roti. If you're seeking a satisfying, plant-forward meal, this recipe is sure to impress!

Nutriscore Rating: 85/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Textured Vegetable Protein (TVP)
• 1 cup Hot water
• 2 tablespoons Olive oil
• 1 large Onion, finely chopped
• 3 Garlic cloves, minced
• 1 tablespoon Ginger, minced
• 1 Green chili, finely chopped
• 1 large Tomato, finely chopped
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 0.75 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Frozen peas
• 0.25 cup Cilantro, chopped
• 1 tablespoon Lemon juice

Directions

Step 1

In a medium bowl, combine the TVP with hot water. Stir and let it sit for about 5-7 minutes until rehydrated, then drain any excess water.

Step 2

Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes.

Step 3

Stir in the minced garlic, ginger, and green chili, and cook for another minute until fragrant.

Step 4

Add the chopped tomato to the pan and cook until it softens, about 3 minutes.

Step 5

Mix in the ground cumin, ground coriander, turmeric powder, and garam masala. Stir well to combine all the spices with the tomato mixture.

Step 6

Add the rehydrated TVP to the pan and mix thoroughly, ensuring it is well-coated with the spice and tomato mixture.

Step 7

Sprinkle salt and black pepper over the mixture and stir to combine.

Step 8

Add the frozen peas to the pan and cook for another 5 minutes, stirring occasionally.

Step 9

Remove from heat and stir in chopped cilantro and lemon juice.

Step 10

Serve hot as a main dish or with rice or bread of choice. Enjoy your vegan chicken keema!

Nutrition Facts

Serving size	(995.6g)

Amount per serving	% Daily Value*
Calories	1145.0

Total Fat 33.5g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1863.2mg	0%
Total Carbohydrate 104.5g	0%
Dietary Fiber 40.5g	0%
Total Sugars 25.0g
Protein 112.1g	0%

Vitamin D 0IU	0%
Calcium 530.2mg	0%
Iron 26.9mg	0%
Potassium 4904.6mg	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: 25.8%

Protein: 38.4%

Carbs: 35.8%