Vegan Cajun Chicken & Jalapeño-Corn Mash
Looking for a delicious way to spice up your lunches? The Cajun "chicken" is made using soy curls, which are perfect for delivering both texture and taste. The Jalapeño-Corn Mash provides a delicious creamy base that makes every bite a burst of flavour.
Ingredients
Cajun Soy Curls
- 1 -3 tbsp vegetable broth
- 3 cups Butler Soy Curls , dry
- 1 tbsp Cajun seasoning
- 1 tsp onion powder
- 1 tsp garlic salt
- 1 tsp paprika
- ½ tsp black pepper, ground
- ¼ cup coconut milk
Jalapeno-Corn Mash
- 4 large potatoes, peeled & diced
- 2 cups jalapeño-corn mixture, frozen **
- 5 garlic cloves , minced
- 1 tbsp non-dairy butter
- ¼ cup oat milk
- 1 tsp garlic powder
- ¼ cup water reserved from potatoes
- salt & pepper to taste
Veggies:
- 3 bell peppers , sliced
- 1 tsp garlic powder
- salt & pepper to taste
Instructions
- Place 3 cups of soy curls in a bowl and cover with water for 10 minutes. Drain.
- Combine onion powder, Cajun spice, paprika, black pepper and garlic salt in a small bowl. Sprinkle over soy curls and mix and set aside.
- Bring a pot of water to a boil and add diced potatoes. Cook until tender, then drain, reserving ¼ c of the potato water.
- To the pot of potatoes and reserve water, add corn and jalapeño mixture, garlic, butter, oat milk, salt and pepper and garlic powder.
- Heat a skillet on medium with oil. Once hot, add in peppers and saute until brown. Remove from heat and set aside
- In the same skillet, add veggie broth to coat the pan, and add the soy curls. Leave soy curls unbothered for a few minutes allowing them to brown/black in spots. Stir occasionally.
- Add ¼ cup of coconut milk to the soy curl mixture and stir to combine.
- Add all of the ingredients to your meal prep containers.
Notes
** you can use fresh or frozen.
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