Vegan Chicken Qeema

Discover the irresistible flavors of Vegan Chicken Qeema, a plant-based twist on the traditional South Asian classic! This recipe swaps chicken for textured vegetable protein (TVP), a protein-rich and hearty alternative that perfectly absorbs the bold, aromatic spices. Infused with cumin seeds, turmeric, and garam masala, and enhanced by a vibrant tomato and chili base, this vegan dish is packed with layers of flavor. Topped with a fresh squeeze of lemon and a sprinkle of cilantro, it's the perfect combination of zesty and savory. Ready in just 40 minutes, this satisfying, high-protein meal pairs beautifully with warm roti, naan, or fragrant basmati rice, making it an ideal weeknight dinner or crowd-pleasing centerpiece. Vegan, healthy, and utterly delicious—this Vegan Chicken Qeema is sure to become a staple in your plant-based cooking repertoire!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Textured Vegetable Protein (TVP)
• 1 cup Water
• 3 tablespoons Olive oil
• 1 whole Large onion, finely chopped
• 3 whole Garlic cloves, minced
• 1 tablespoon Ginger, grated
• 1 large Tomato, finely chopped
• 2 whole Green chilies, chopped
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin seeds
• 1 teaspoon Garam masala
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Fresh cilantro, chopped
• 0.5 whole Lemon, juiced

Directions

Step 1

In a small saucepan, bring 1 cup of water to a boil. Remove from heat and add the TVP to the hot water. Allow it to soak and rehydrate for about 5 minutes, then drain any excess water.

Step 2

Heat olive oil in a large skillet over medium heat. Add the cumin seeds and sauté for about 1 minute until they start to sizzle and release their aroma.

Step 3

Add the chopped onions to the skillet and cook until they become golden brown, about 4-5 minutes.

Step 4

Add the minced garlic and grated ginger to the onions, cooking for an additional 2 minutes.

Step 5

Mix in the chopped tomatoes and green chilies, and cook until the tomatoes break down and form a sauce, about 5 minutes.

Step 6

Add the turmeric, coriander powder, paprika, salt, and black pepper. Stir well to combine the spices with the tomato mixture.

Step 7

Add the rehydrated TVP to the skillet, mixing well to coat it with the spice and tomato mixture.

Step 8

Cook the mixture for about 10 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.

Step 9

Sprinkle the garam masala over the qeema, mixing it thoroughly throughout the dish.

Step 10

Finish with a squeeze of lemon juice and garnish with fresh cilantro. Taste and adjust seasoning if necessary.

Step 11

Serve hot with roti, naan, or rice.

Nutrition Facts

Serving size	(1026.8g)

Amount per serving	% Daily Value*
Calories	1236.5

Total Fat 48.4g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 2463.9mg	0%
Total Carbohydrate 99.2g	0%
Dietary Fiber 39.3g	0%
Total Sugars 23.1g
Protein 109.9g	0%

Vitamin D 0IU	0%
Calcium 543.3mg	0%
Iron 28.1mg	0%
Potassium 4973.3mg	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: 34.2%

Protein: 34.6%

Carbs: 31.2%