Today I have a recipe to share that I am extremely excited about! Once one of my staples and now veganised and improved, I present to you…. Coronation chick’n!

It is one of those dishes that have a perfect balance between sweet, savoury, fruity and spicy. It doesn’t usually survive long in my fridge either!

I have been experimenting with this recipe for a while now and slightly tweaking it every time until it’s finally just right.

There are many options to choose from in place of the chick’n (see recipe notes). I used pulled chicken from the Linda McCartney range. It is actually thanks to this product that I got the inspiration to veganise my coronation chicken recipe. It was in fact the first thing I exclaimed when I saw it in the supermarket sometime last year! I get ridiculously excited over things like this.

Aside from the ideal sandwich filler, coronation chick’n is quite versatile. Here I served it with cauliflower wings, salad and pita bread. The cauliflower wings and the coronation flavours was a surprisingly successful pairing. Slowly transitioning into spring and summer it is a recipe I’ll be making over and over again. Getting ready to impress my non-vegan friends and family too!

I hope you try this recipe and if you post your culinary experiment on social media please tag me and use the #josveganlab hashtag. What did you serve yours with? I’d love to see your wonderful and inspired creations!

Print Recipe

Coronation Chick'n (Gluten-free, High-protein) Yum

An absolute favourite and an absolute classic. Fresh, fruity and aromatic, it is the perfect addition to your picnic or served in sandwiches for afternoon tea.

Course

Side

Cuisine

British

Prep Time

15 minutes

Cook Time

10 minutes

Servings

people

Ingredients

• 300 g Shredded Chick'n cooked

Blender Ingredients:

• 100 g Silken Tofu
• 3 tbsp Vegan Mayo
• 3 tbsp Mango Chutney
• 1 tbsp Curry Powder
• 1 tsp Apple Cider Vinegar
• 1 tsp Mustard
• 1 tsp Apricot Jam
• 1 tsp Turmeric Powder
• Lemon Juice from 1/2 lemon
• 1/2 tsp Salt

Bowl Ingredients:

• 1/3 Mango ripe and chopped finely
• 2 tbsp Sultanas
• Lemon Zest from 1/2 lemon

Course Side Cuisine British Prep Time 15 minutes Cook Time 10 minutes Servings people Ingredients 300 g Shredded Chick'n cooked Blender Ingredients: 100 g Silken Tofu 3 tbsp Vegan Mayo 3 tbsp Mango Chutney 1 tbsp Curry Powder 1 tsp Apple Cider Vinegar 1 tsp Mustard 1 tsp Apricot Jam 1 tsp Turmeric Powder Lemon Juice from 1/2 lemon 1/2 tsp Salt Bowl Ingredients: 1/3 Mango ripe and chopped finely 2 tbsp Sultanas Lemon Zest from 1/2 lemon

Instructions

1. Cook shredded chick'n according to instructions (see recipe notes). Allow it to fully cool down.
2. Add all the blender ingredients in your blender bowl and pulse until well combined.
3. In a large bowl combine the cooled shredded chick'n, the blender mixture and the bowl ingredients and mix.
4. You can serve immediately or for fuller flavour leave in the fridge overnight. Enjoy!

Recipe Notes

Jo's Tips

• There are many ingredients you can use for your chick'n: young jackfruit, mushroom or a meat substitute. I used soya based Linda McCartney Vegetarian Pulled Chicken.
• You can use homemade or store-bought vegan mayo. You can also completely omit it and add some extra silken tofu for an oil-free version.
• Depending on the chutney and curry powder you use you may get a slightly different colour. If it's not yellow enough adjust with some more turmeric.