Introduction
Picture this: it’s been one of those weeks where your fridge is looking sadder than your houseplants, and the idea of cooking feels about as appealing as a root canal. Enter vegan butter chicken—the cozy, comforting, plant-powered hug your taste buds didn’t know they needed.
This isn’t your average weeknight meal; it’s the kind of dish that sneaks up on you with creamy, spiced goodness and makes you forget you’re even eating mushrooms instead of chicken. Yes, mushrooms! Trust me, they pull off the magic trick better than any rabbit in a hat.
Whether you’re a seasoned vegan, a curious flexitarian, or just someone who likes their dinners to come with a side of “wow, that’s delicious,” this recipe’s got your back. It’s rich, it’s creamy, and it’s got just enough kick to keep things interesting without setting off any fire drills in your mouth.
Plus, it’s a great way to enjoy a flavorful meal while embracing plant-based protein that supports both your health and the planet.
Ingredients
- 100ml Elmlea Plant Single (or your favourite dairy-free single cream)
- 1 tsp paprika (smoky magic dust)
- 1/2 teaspoon ground cumin
- 1/2 tsp garam masala
- salt
- 1/2 lemon
- 450g oyster mushrooms (fungi friends unite)
- 2 tbsp vegan butter
- 1 onion
- 6 garlic cloves
- 1 thumb of ginger
- 1 tsp ground cumin
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1 tsp ground coriander
- 400g tin of chopped tomatoes
- 2 tsp granulated sugar
- 1/4 tsp chilli powder
- salt
- 170ml Elmlea Plant Single (or your choice of vegan single cream)
- fresh coriander
- basmati rice
These ingredients are basically a plant-powered party in your kitchen! With oyster mushrooms stealing the show and vegan butter bringing all the creamy vibes, this recipe proves you don’t need chicken to get that comfort food fix. Using plant-based cream alternatives like Elmlea Plant Single also helps reduce environmental impact due to lower water usage compared to dairy cream.
Ready to turn veggies into a blockbuster? Let’s do this!
How to Make It
Alright, let’s plunge into making this vegan butter chicken that’s so good, even the most die-hard carnivores might do a double take.
You’ll start by marinating 450g of oyster mushrooms — yep, those funky, fan-shaped fungi — in a cozy little bath of 100ml Elmlea Plant Single cream, 1 teaspoon of paprika, half a teaspoon each of ground cumin and garam masala, a squeeze of half a lemon, and a good pinch of salt.
Tear those mushrooms into nice bite-sized chunks, toss them in, and give everything a good stir so they’re all glammed up in those spices. Let them chill in the fridge for about 30 minutes while you prep the rest and maybe practice your Bollywood dance moves—because why not?
Once your shroomy friends have soaked up all that flavor, crank your oven up to a toasty 200°C (that’s 390°F for the Fahrenheit fans).
While it’s heating up, get ready to make the sauce that will make this dish sing. Melt 2 tablespoons of vegan butter in a pan and toss in a chopped onion, 6 garlic cloves, and a thumb-sized piece of grated ginger—because this trio is the holy trinity of flavor town.
Stir in a teaspoon each of ground cumin, garam masala, and coriander, plus half a teaspoon of turmeric and a pinch of chili powder, and let those spices toast a bit to wake up their taste buds.
Then, pour in a 400g tin of chopped tomatoes, sprinkle 2 teaspoons of sugar, and season with salt. Let that simmer down until it thickens into a rich, fragrant sauce that smells like you’ve just unfastened a secret spice vault.
Now, add the marinated mushrooms to this gorgeous sauce, giving them a good mix so every piece gets coated in that creamy, dreamy goodness.
Pour in 170ml of Elmlea Plant Single cream to make everything silky smooth and decadently rich—no dairy needed! Let it all bubble away gently until the mushrooms are tender and the flavors are having a full-on party in your pan.
Serve it up with some fluffy basmati rice and a sprinkle of fresh coriander for that final, oh-so-fancy touch.
For a more filling and wholesome meal, consider pairing it with a quinoa breakfast bowl to add protein and fiber to your breakfast spread.
Vegan butter chicken? More like butter believe it, this one’s a winner.
Bonus Tips
- Swap oyster mushrooms for jackfruit if you want your butter chicken to moonlight as pulled pork—vegan style, of course.
- Don’t be shy with the fresh coriander; think of it as plant-powered confetti on your curry party.
- If your sauce looks shy and thin, just whisper sweet nothings and add a splash more vegan cream—because saucy is the way to be!
Why You’ll Love It
This vegan butter chicken is like a cozy hug from your spice rack—rich, creamy, and just the right amount of sassy. It’s the kind of dish that convinces even the most devoted carnivore that mushrooms can moonlight as meaty magic.
Whip it up faster than you can say “tofu who?” and watch your kitchen fill with vibes so good, your taste buds might start throwing a party.
Perfect for anyone who wants bold flavors without the fuss or the moo!
Nutritional Info
These are estimated values:
Calories: 320
Protein: 12 g
Carbohydrates: 18 g
Fat: 22 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
