Vegan Chicken Haleem
Dive into the rich, comforting flavors of *Vegan Chicken Haleem*, a plant-based twist on the traditional South Asian delicacy that’s as hearty as it is healthy. This recipe captures the slow-cooked essence of haleem using textured vegetable protein (TVP) or plant-based chicken strips, paired with a nourishing blend of lentils, split chickpeas, and whole wheat for a wonderfully creamy texture. Fragrant spices like garam masala, cumin, and cinnamon infuse the dish with warmth, while garnishes of golden fried onions and fresh cilantro elevate every spoonful. Perfect for sharing, this vegan haleem is both protein-packed and gluten-free, offering a wholesome, flavorful experience for anyone seeking comfort food without compromise. Serve it hot with a squeeze of fresh lemon to brighten up the bold spices, and prepare to impress your family and friends with this aromatic vegan masterpiece!
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Recipe Information
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
Instructions
Rinse and soak the split lentils, chickpeas, and whole wheat in water for about 6 hours or overnight.
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.
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.
To the remaining onions in the pan, add ginger-garlic paste and sauté for 2 minutes until fragrant.
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.
Add cinnamon stick, bay leaves, cumin seeds, black cardamom, cloves, and slit green chilies to the mixture. Continue to cook for another 5 minutes.
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.
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.
Garnish with the reserved fried onions and fresh cilantro. Serve hot, with lemon wedges on the side.
Nutrition Facts
Calories |
364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 663 mg | 29% | |
| Total Carbohydrate | 42.3 g | 15% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 7.2 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1104 mg | 23% | |
*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.
