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Vegan curry chick’n & no tuna spread

by The Veggie Reporter

These vegan curry chick’n and no tuna spreads have definitely been my go-to party snacks lately. I brought them with me several times and at every single party people made sure they scooped out the last bit of these spreads! Wanna know my secret? Here we go…

Click here for the Dutch version

I might have bragged a little bit about taking these to parties because I don’t attend that many parties, but I definitely did not lie about the bowls being empty at the end of the evening 😉 But hey, you don’t have to share. You really can make these for yourself and add the spreads to your toast, in a wrap or alongside a salad. They go perfect with everything!

The magic ingredient in these recipes is chickpeas. They’re such a great source of protein and work well in so many recipes. Of course we all know they work best for hummus, but I love them in curries, salads, as a snack (when baked in the oven) and now as a base for these spreads!

I’m sharing these recipes together in one post, because I think they should be served together. Though if you’re not really a curry person, or don’t like the fishy taste this no tuna salad has, you’re allowed to make them separately. Just this once I’ll see it through my five fingers 😉

Enough talking, let’s get cooking!

Curry chick’n spread

This curry chick’n spread is super fresh and does super well at parties. Just dip in your cracker or fill up a wrap with this spread and some greens and you’re good to go!
Course Salad, Side Dish, Snack
Cuisine Dutch, Vegan
Keyword autumn, breakfast, dairy-free, fall, gluten free, less than 10 ingredients, snacks, spread, spring, summer, under 30 minutes, vegan
Prep Time 10 minuten
Total Time 10 minuten
Servings 1 large bowl
Author The Veggie Reporter

Ingredients

  • 1 can of chickpeas mine was 400 gram
  • 5 tbsp plant yoghurt unsweetened
  • 2 1/2 tbsp vegan mayonaise
  • 1 1/2 tbsp lemon juice
  • 2 tbsp curry powder
  • 1 tsp paprika
  • 2 spring onions chopped
  • handful of chives chopped finely
  • salt and pepper to taste

Optional

  • canned pineapple in water

Instructions

  1. Rinse and drain your chickpeas, add them to a large bowl and mash them with a fork. It’s ok if there are still some whole chickpeas, but don’t leave too many of them unmashed.
  2. Add the rest of the ingredients and mix well. Add salt and pepper to taste. Add more lemon juice to bring out the flavors, more yoghurt and mayo to make it creamy or more curry to make it even more flavorful if you like.
  3. I like to add some chopped pineapple, but you can totally leave this out. In this recipe I used about 4 tbsp of chopped, canned pineapple.
  4. ENJOY!

Recipe Notes

If you want to make it even more real, you can swap the chickpeas for vegan chicken pieces. I’d say around 300 grams, but feel free to experiment with this.

And when you finished making the curry chick’n spread, definitely make the no tuna spread as well. Here is the recipe:

No tuna spread

This no tuna spread is fresh, fishy (no fish were harmed in this process) and is super good on toast, with crackers and in salads. ENJOY!
Course Salad, Side Dish, Snack
Cuisine Dutch, Vegan
Keyword autumn, dairy-free, fall, gluten free, less than 10 ingredients, snacks, spread, spring, summer, under 30 minutes, vegan
Prep Time 10 minuten
Total Time 10 minuten
Servings 1 large bowl
Author The Veggie Reporter

Ingredients

  • 1 can of chickpeas mine was 400 gram
  • 1 small red onion chopped finely
  • 5 tbsp plant yoghurt unsweetened
  • 2 1/2 tbsp vegan mayonaise
  • 2 tbsp lemon juice
  • 1 tbsp mustard
  • 1 tbsp garlic powder
  • 1/2 tsp cayenne peper
  • 3 tbsp capers
  • handful of chives chopped finely
  • salt and pepper to taste

Optional

  • 2 spring onions chopped

Instructions

  1. Rinse and drain your chickpeas, add them to a large bowl and mash them with a fork. It’s ok if there are still some whole chickpeas, but don’t leave too many of them unmashed.
  2. Add the rest of the ingredients and mix well. Add salt and pepper to taste. Add more lemon juice to bring out the flavors or more yoghurt and mayo to make it creamy if you like.
  3. I like to add some spring onion, but you can totally leave this out. In this recipe I used about 2 spring onions.
  4. ENJOY!

Recipe Notes

I’ve seen people using powdered nori sheets too. I didn’t find this necessary, but you can totally add this if you like more of a sea flavor. For this recipe I’d use about 2 powdered nori sheets (add them to a blender or food processor to make powder).

Did you try these recipes? Please let me know what you think! Also let me know which one is your favorite. I can’t decide!! Feel free to send me your final results on Instagram or leave a comment here 🙂 X

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