Vegetarian Halal Cart-Style Chick'n and Rice

(Plant-Based Mamas Special)

Serves 4-6 people - Prep: 30 minutes - Cook: 45 minutes

 

This plant-based version of the iconic NYC halal cart meal delivers all the bold, aromatic flavors you crave while being completely vegetarian and halal. Perfect for satisfying those street food cravings at home!

 For the Plant-Based Chick'n:

• 2 cups vital wheat gluten (seitan flour)
• 1/4 cup nutritional yeast
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp turmeric
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 1 3/4 cups vegetable broth
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tsp liquid smoke

For the Halal Cart Rice:

• 2 cups basmati rice
• 3 cups vegetable broth
• 1 bay leaf
• 1/2 tsp turmeric
• 1/2 tsp salt
• 2 tbsp vegetable oil
• 1 small onion, finely diced

For the White Sauce:

• 1/2 cup vegan mayonnaise
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 clove garlic, minced
• 1/4 tsp salt
• 2-3 tbsp water (to thin)

For the Hot Sauce:

• 6-8 dried red chilies, stems removed
• 3 cloves garlic
• 1/4 cup water
• 2 tbsp white vinegar
• 1 tsp salt
• 1/2 tsp cumin
• 1/4 tsp coriander

For Serving:

• Fresh lettuce, shredded
• Tomatoes, diced
• Red onion, thinly sliced
• Fresh cilantro
• Lemon wedges

Instructions:

Prepare the Plant-Based Chick'n:

1. Make the seitan dough: In a large bowl, whisk together vital wheat gluten, nutritional yeast, and all dry spices. In a separate bowl, combine vegetable broth, olive oil, soy sauce, and liquid smoke.
2. Form the dough: Pour the wet ingredients into the dry ingredients and stir until a dough forms. Knead for 3-4 minutes until elastic and stretchy.
3. Shape and steam: Divide dough into 4-6 pieces and shape into chicken-like strips. Wrap each piece in foil and steam for 25 minutes, or boil in seasoned broth for 20 minutes.
4. Cool and slice: Let cool completely, then slice into bite-sized pieces. Set aside.

Make the Halal Cart Rice:

1. Sauté aromatics: Heat oil in a heavy-bottomed pot over medium heat. Add diced onion and cook until golden, about 5 minutes.
2. Toast rice: Add rice and stir for 2-3 minutes until lightly toasted and fragrant.
3. Add liquid: Pour in vegetable broth, add bay leaf, turmeric, and salt. Bring to a boil.
4. Simmer: Reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
5. Rest: Remove from heat and let stand 5 minutes. Fluff with a fork and remove bay leaf.

Prepare the White Sauce:

1. Blend ingredients: In a small bowl, whisk together vegan mayo, tahini, lemon juice, minced garlic, and salt.
2. Adjust consistency: Add water gradually until you reach a drizzling consistency. Taste and adjust seasoning.

Make the Hot Sauce:

1. Soak chilies: Place dried chilies in hot water for 10 minutes to soften.
2. Blend: Drain chilies and blend with garlic, water, vinegar, salt, cumin, and coriander until smooth.
3. Strain: For a smoother sauce, strain through a fine mesh sieve.

Cook the Chick'n:

1. Heat pan: Heat 2 tbsp oil in a large skillet or griddle over medium-high heat.
2. Season chick'n: Toss sliced seitan with a pinch of cumin, paprika, salt, and pepper.
3. Sear: Cook chick'n pieces for 3-4 minutes per side until golden brown and slightly crispy on the outside.

• Assembly: Plate the rice: Serve rice in bowls or on plates as the base.
• Add chick'n: Top with the seared plant-based chick'n pieces.
• Add fresh elements: Garnish with shredded lettuce, diced tomatoes, and sliced red onions.
• Sauce it up: Drizzle generously with white sauce and add hot sauce to taste.
• Finish: Sprinkle with fresh cilantro and serve with lemon wedges.

Chef's Tips:

• Make ahead: The seitan can be made 2-3 days in advance and stored in the refrigerator
• Spice level: Adjust the hot sauce heat by using fewer chilies or removing seeds
• Texture tip: For extra crispy chick'n, dust with a bit of cornstarch before searing
• Rice perfection: Let the rice rest after cooking - this prevents mushy grains
• Sauce storage: Both sauces keep in the fridge for up to a week

Variations:

• Mediterranean twist: Add olives, cucumber, and swap tahini sauce for tzatziki
• Spicy kick: Add jalapeños to the rice while cooking
• Protein boost: Mix in some cooked chickpeas with the chick'n
• Grain swap: Try with quinoa or bulgur instead of rice

Nutritional Benefits:

This plant-based version provides complete proteins from the vital wheat gluten, healthy fats from tahini and olive oil, and complex carbohydrates from basmati rice. It's also rich in B vitamins from nutritional yeast and loaded with antioxidants from the spices.

Enjoy your homemade halal cart experience! This recipe brings all the satisfaction of street food comfort to your own kitchen, with the added bonus of being completely plant-based and halal-friendly. 🌱✨