• Thee Burger Dude

Vegan Halal Guys


Vegan Chicken & Rice, White and Red Sauce, honestly, the 4 best things you can put in your mouth!!


So admittedly, I've never had a proper Halal Cart Chicken and Rice before going vegan. They are popular in New York, and I've only been there twice and for whatever reason, I mostly just ate pizza and hot dogs. I know, big surprise!


But I kept hearing about this place the past couple years, and then I found out we had one nearby in the text town over, so I went ahead and tried it out. Now obviously I wasn't gonna get the Chicken or the White Sauce as they aren't vegan, so I just got some falafel, the rice and tahini. And it was OK, but not nearly as good as I had hoped, and that's again, because they have no vegan chicken or white sauce. But that's okay we're gonna make some at home!


First and foremost, I recommend seasoning this to taste! Everything is customizable. The measurements I'm giving you are what I ended up going with, but if something sounds off to you, leave it out, reduce it, or increase it! But remember you can always add stuff, you can't take it out, so season to your taste accordingly!


Also this recipe makes about 5 - 8 servings depending on how hungry you are. I had leftovers for days and I ate it for breakfast lunch and dinner 2 days in a row! It's that good!




the Chick'n


For the Chick'n, we're gonna use Soy Curls! Obviously, use whatever vegan chicken you like, but I find that soy curls are the best option for myself. They are super easy to work with and are relatively inexpensive. Here's a LINK to Butler Foods if you wanna order some! We're gonna just rehydrate them, make a vegan chicken marinade, then marinade them in a delicious sauce!


The RICE


This is a straightforward yellow rice recipe. I don't recommend using a rice cooker as the texture will be off. 20 minutes simmering on the stove top works much better!


The sauces


The White Sauce is amazing! It's almost like a Ranch meets an Aioli or something! Again, season to taste. And the Red Sauce is super spicy and smoky! If you don't like spicy, then I'd suggest something else, but if you're a fan of the heat this one's for you! It pairs perfectly with the White Sauce too.

 

here's a handy dandy video!


If you are interested in recommendations for Kitchen Gear, Spices & Pantry Items, or what I use for my Photos and Videos, please click HERE!


This post contains affiliate links, at no additional cost to you! Anything I earn will be put back into making recipes and videos for y'all. Thanks buds!


Chick'n Method

Marinade

  • 1 Tbsp onion powder

  • 1 Tbsp dried oregano

  • 1 Tbsp dried parsley

  • 1 Tbsp ground cumin

  • 1 tsp smoked paprika

  • 1/2 tsp turmeric

  • 1 tsp cayenne

  • 1 Tbsp nutritional yeast

  • Salt and pepper to taste

  • 2 - 3 Tbsp lemon juice (more to taste)

  • 1/2 cup vegan greek yogurt (or sour cream)

  • 1/2 cup vegan mayo

  • 1/4 cup olive oil

  • 1/2 cup unsweetened plant milk

  • 3 cloves garlic (minced)

  • 1 tsp Vegan Chick'n Bouillon (optional)

INSTRUCTIONS

  1. Rehydrate the soy curls by covering them in the 4 cups of vegan chick'n broth for about 15 - 20 minutes.

  2. While soy curls are hydrating, prepare the marinade by combining the ingredients with a whisk. Taste and adjust for seasoning, keeping in mind the soy curls will have some salt from the vegan chick'n broth.

  3. Strain your soy curls. Using your bare hands, squeeze out the excess water. You want them to be as dry as possible. I typically do this in a colander that's got another bowl underneath it (or you could do it over the sink too).

  4. Add the soy curls to the marinade and using your hands or tongs, coat them thoroughly. Let them marinate in the fridge for at least 1 hour or overnight works too.

  5. Get a large skillet heated up over medium heat, add your soy curls and then cook them for a few minutes, and turn once they begin to brown. Once they are cooked through and browned to your liking, you are done! Add a squeeze of fresh lemon for a bit more zip!

Rice Method

  • 1 1/2 cups white rice (long grain)

  • 2 1/2 cups Vegan Chick'n Broth (or Veggie Broth)

  • 1 shallot (finely diced)

  • 3 - 4 cloves of garlic (minced)

  • 1 tsp salt (more to taste)

  • 1/4 tsp ground cardamom

  • 1/4 tsp ground cloves

  • 1 tsp ground cumin

  • 1/4 tsp turmeric

  • 1 Tbsp vegan butter

  • 1 Tbsp olive oil

INSTRUCTIONS

  1. Wash the rice in a bowl of water with a strainer, by agitating it with your hands. Dump the water once it's been cloudy for a while. You'll need to repeat this until the water runs fairly clear, about 3 - 4 washes total.

  2. In a pan over medium heat, add the vegan butter and olive oil. Once butter has melted add in the shallot and cook for a minute or until it starts to soften. Add in the garlic and cook for an additional minute, and then toss in the spices and stir to coat. Toast the spices for a minute add in the rice, stir to coat and toast the rice for a minute. Next add in the vegan chick'n broth and bring to a boil.

  3. Once bubbling, cover and reduce the heat to low to simmer for 20 minutes.

  4. Uncover, fluff the rice, turn off the heat, and then cover for an additional 3-4 minutes. Uncover and fluff again, adding in another optional tablespoon of butter and stirring to melt. Taste for seasoning, serve immediately and enjoy!

White Sauce Method

  • 1 cup vegan mayo

  • 1/2 cup vegan sour cream (or greek yogurt)

  • 2 Tbsp vinegar

  • 1 - 2 Tbsp lemon juice

  • 3 cloves garlic

  • 1 tsp dried oregano

  • 2 tsp dried parsley

  • 2 tsp dried chives

  • 1 Tbsp sugar

  • Salt and pepper to taste

  • 2 - 3 Tbsp water

INSTRUCTIONS

  1. Add everything to a blender and blend until smooth. Taste for seasoning, refrigerate for 30 minutes, and enjoy!


red Sauce Method

  • 24 dried chile de arbol (or similar)

  • 1 tsp salt

  • 1 tsp cumin

  • 2 tsp ground coriander

  • 2 tsp smoked paprika

  • 6 cloves garlic

  • 1/4 cup vinegar

  • 2 Tbsp olive oil

  • 1 Tbsp tomato paste

  • 1/2 cup reserved chili water

INSTRUCTIONS

  1. Steep the chiles in boiling water for about 15 - 20 minutes or until softened.

  2. Add everything to a blender and blend until smooth. Taste for seasoning, refrigerate for 30 minutes, and enjoy!

4,463 views0 comments

Recent Posts

See All