It's always exciting for me to try new and exciting recipes as a food enthusiast. Recently, I came across a recipe for Vegan Afghani-chicken, and I was intrigued. I have always enjoyed the flavors of Afghani cuisine, and the idea of vegan version of one of their classic dishes was too tempting to resist. In this article, I will share with you everything you need to know about making delicious plant-based Afghani chicken.

What is Afghani Chicken?

Afghani-cuisine is known for its bold flavors and rich spices. Traditionally, Afghani-chicken is made with chicken that is marinated in a mixture of yogurt and spices, then grilled or baked to perfection. The dish is usually served with rice or naan bread and is a staple in Afghan households.

Mock Afghani chicken is a vegan version of this classic dish. Instead of using chicken, plant-based proteins such as tofu, seitan, or tempeh are used to create the same flavors and textures. The marinade is made with dairy-free yogurt and a blend of spices that are commonly used in Afghani cuisine.

Ingredients Needed for Plant Based Afghani Chicken

To make vegan Afghani-chicken, you will need the following ingredients:

• 1 block of tofu, seitan, or tempeh
• 1 cup of dairy-free yogurt (Dahi)
• 2 tablespoons of lemon juice (nimbu ka rass)
• 2 teaspoons of ground cumin (kuta hua jeera)
• 2 teaspoons of ground coriander (kuta hua dhaniya)
• 1 teaspoon of turmeric (Haldi)
• 1 teaspoon of paprika 
• 1/2 teaspoon of cayenne pepper
• 2 cloves of garlic, minced
• Salt and pepper to taste

Recipe for Making Plant-Based Afghani Chicken

• Begin by pressing the block of tofu, seitan, or tempeh to remove excess moisture. This can be done by wrapping the block in a clean kitchen towel and placing a heavy object on top for 30 minutes.
• In a mixing bowl, combine the dairy-free yogurt, lemon juice, minced garlic, and all the spices. Mix well.
• Cut the pressed tofu, seitan, or tempeh into bite-sized pieces and add them to the mixing bowl. Make sure to coat each piece well with the marinade.
• Cover the mixing bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
• When you are ready to cook the Afghani chicken, preheat your oven to 375°F. It is possible to prepare a baking sheet by lining it with parchment paper.
• Spread the marinated tofu, seitan, or tempeh on the prepared baking sheet, making sure to leave space between each piece.
• Bake for 20-25 minutes, or until the plant-based protein is golden brown and slightly crispy.
• Serve hot with rice or naan bread.

Tips for Cooking Veg Afghani Chicken

• Make sure to press the block of tofu, seitan, or tempeh to remove excess moisture. This will help the plant-based protein absorb the flavors of the marinade better.
• Marinate the plant-based protein for at least 2 hours, or overnight for best results.
• If you prefer a spicier dish, you can increase the amount of cayenne pepper in the marinade.
• You can also add vegetables such as bell peppers, onions, or mushrooms to the baking sheet to create a more colorful and nutritious dish.

Variations of Afghani Chicken

Mock Afghani chicken can be customized in many ways. Listed below are some variations you can try:

• Use different plant-based proteins such as chickpeas, lentils, or jackfruit.
• Use different spices such as garam masala, cinnamon, or cardamom to create unique flavor profiles.
• Add coconut milk to the marinade for a creamier texture.
• Grill the plant-based protein instead of baking it for a smoky flavor.

Conclusion and Final Thoughts

Vegan Afghani-chicken is a delicious twist on a classic dish that is perfect for vegans and meat-eaters alike. With the right ingredients and techniques, you can create a flavorful and nutritious meal that will satisfy your taste buds. Whether you are a fan of Afghani-cuisine or just looking for new plant-based recipes to try, this dish is a must-try.

So, what are you waiting for? Give this recipe a try in your home  kitchen. I promise you won't be disappointed. Or Just try at Mister Veg!