Try a new recipe for Veganuary
This is a subtitle for your new post If you haven’t heard of Veganuary before, it’s a challenge to go vegan for the whole of January. This means not consuming any animal-derived produce, including meat, fish, dairy, eggs, shellfish, or honey.
People participate in Veganuary for a variety of reasons. It could be for the challenge, for health reasons, or perhaps as a kickstart to their plant-based journey.
If you’re taking on the challenge then why not check out this great recipe below…. Don’t forget to share your photos on our social media profiles and tell us what you thought of it!
Persian what the cluck with potatoes, prunes and pumpkin
To celebrate Veganuary, The Vegetarian Butcher have created this delicious Persian What the Cluck with potatoes, prunes and pumpkin recipe! So why not try it out!
INGREDIENTS (for 4 people)
320g The Vegetarian Butcher What the Cluck Chunks / Quorn chicken pieces
400g New Potatoes, cut in half
250g Pumpkin/Butternut, diced
200g Onions, large dice
75g Prunes
20g Ginger, peeled and grated
500ml Water
1 Knorr Vegetable Bouillon cube
50ml Soy Sauce
1 Lemon
15g Brown Sugar
50g Mango chutney
1g Cracked black pepper
10g flat leaf Parsley
PREPARATION
- Bring the water to the boil then add the soy sauce, mango chutney, lemon juice, brown sugar, black pepper, ginger and Vegetable bouillon.
- Boil for 2-3 minutes until the sugar has melted then remove and set aside.
- Mix the pumpkin, onions, potatoes and prunes together then pour out into a deep oven tray.
- Pour over the sauce then cover and bake for 45 minutes @ 180C.
- Remove the tray from the oven and add in the NoChicken Chunks and stir through.
- Return to the oven, cover and bake for 10 minutes then remove and allow to rest for 5 minutes.
- Stir through the chopped parsley, adjust the seasoning and serve.
