Vegan Chicken Qeema
Savor the hearty and flavorful twist on a traditional favorite with this Vegan Chicken Qeema! Made with protein-packed Textured Vegetable Protein (TVP) and infused with a medley of aromatic spices like cumin, turmeric, and garam masala, this plant-based recipe delivers all the rich, warming flavors of the classic dish without the meat. Fresh ingredients like ripe tomatoes, zesty ginger, and vibrant green chilies come together to create a fragrant, saucy base, while a squeeze of lemon juice and a sprinkle of fresh cilantro add the perfect finishing touch. Quick to prepare in under 40 minutes and versatile enough to pair with roti, naan, or fluffy basmati rice, this vegan qeema is a satisfying meal that's ideal for weeknight dinners or meal prep. Whether you're vegan, vegetarian, or simply looking to explore delicious meat-free dishes, this recipe is sure to become a household favorite!
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Recipe Information
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
Instructions
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.
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.
Add the chopped onions to the skillet and cook until they become golden brown, about 4-5 minutes.
Add the minced garlic and grated ginger to the onions, cooking for an additional 2 minutes.
Mix in the chopped tomatoes and green chilies, and cook until the tomatoes break down and form a sauce, about 5 minutes.
Add the turmeric, coriander powder, paprika, salt, and black pepper. Stir well to combine the spices with the tomato mixture.
Add the rehydrated TVP to the skillet, mixing well to coat it with the spice and tomato mixture.
Cook the mixture for about 10 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
Sprinkle the garam masala over the qeema, mixing it thoroughly throughout the dish.
Finish with a squeeze of lemon juice and garnish with fresh cilantro. Taste and adjust seasoning if necessary.
Serve hot with roti, naan, or rice.
Nutrition Facts
Calories |
273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 502 mg | 22% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 5.1 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1204 mg | 26% | |
*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.
