These colourful vegan coronation chicken sandwiches feature vegan chick’n pieces in a creamy, sweet and spicy coronation sauce, served with quick and easy pickled red onions and baby leaf lettuce on crusty farmhouse bread. The sauce for this lighter version of a British favourite is made with coconut yoghurt for a healthier take on the original which is usually made with mayonnaise.
The easy sauce contains a delicious blend of spices, mango chutney and juicy sultanas combined with a coconut yoghurt base and takes just a few minutes to whip up into a tasty Meat Free Monday lunch. It’s lightly spicy with a hint of mango sweetness that pairs beautifully with the pickled red onions on fresh farmhouse bread for a delicious vegan take on this classic sandwich that tastes just like the real thing!
The pickled red onions are a great addition and so easy to make – thanks to the lovely Lucy Watson for the inspiration for these.
This healthy no mayo vegan coronation chicken sandwich is:
Sweet,
Creamy,
Mildly spicy,
With juicy sultanas,
A light coconut yoghurt sauce,
And
You wouldn’t know it was vegan, or healthy!
I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂
The Video Recipe:
The Written Recipe:
Healthy Coronation Chick'n Sandwich
Ingredients
For the easy pickled red onions:
- 50 g red onion (sliced)
- 1 tbsp apple cider vinegar
For the coronation chick'n:
- 75 g coconut yoghurt (unsweetened)
- 25 g mango chutney
- 20 g sultanas
- 1 tbsp curry powder (medium heat)
- ½ tsp turmeric
- 300 g vegan chicken (cooked)
To serve:
- 4 leaves baby leaf lettuce
- 4 slices crusty farmhouse bread
Instructions
- Add the sliced red onion to a bowl and cover it with boiling water. Set aside for 10 minutes whilst you make your sandwich filling.50 g red onion
- Add the coconut yoghurt, mango chutney, sultanas, curry powder and turmeric to a large bowl and stir to combine. Add the cooked vegan chick’n pieces and stir to coat in the coronation sauce.75 g coconut yoghurt, 25 g mango chutney, 20 g sultanas, 1 tbsp curry powder, 1/2 tsp turmeric, 300 g vegan chicken
- Drain the water from the red onion slices and pour over the vinegar. Leave for 5 minutes, stirring occasionally and they’ll go bright pink and take on that classic pickled onion flavour!1 tbsp apple cider vinegar
- Make your sandwich using crusty farmhouse bread, lettuce, coronation chick’n and pickled red onion slices.
Video
Notes
Nutrition
Emissions
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
