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Vegan Crack Chicken

A creamy and flavorful dish made with lentils, coconut milk, and spices, perfect for quick weeknight meals or meal prep.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup lentils Use red or green lentils.
  • 1 cup chopped vegetables (such as carrots, celery, and bell peppers) Chop small for even cooking.
  • 1 can coconut milk Provides creaminess.
Seasonings
  • 1 tablespoon nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • to taste Salt and pepper
Garnish
  • to taste Fresh herbs (such as parsley or cilantro) For garnish.

Method
 

Preparation
  1. Rinse the lentils under cold water.
  2. In a medium pot, combine lentils, chopped vegetables, and coconut milk.
  3. Season with nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and pepper.
Cooking
  1. Bring to a boil, then reduce heat and simmer for approximately 20-25 minutes or until lentils are tender.
  2. Stir occasionally and add a little water if needed to prevent sticking.
  3. Once cooked, remove from heat and let sit for a few minutes.
Serving
  1. Serve warm, garnished with fresh herbs.

Notes

Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat on the stove with a splash of water or coconut milk. Portions can be frozen for up to 3 months. Thaw in the fridge before reheating.