Grilled Lemon Pepper Vegan Chick’n

   A barbeque is always a great idea to make in every gathering with family or friends! Whether you’re cooking on outside grill or at home, you will find this recipe very satisfying and delicious. Grilled with lemon slices for an extra tang, this Turkish inspired Vegan Chick’n is very juicy and flavorful. Infused with a smoked chili flavor, it pairs perfectly with sweet bell peppers. Soy curls used in place of chicken are marinated in a sweet, garlicky vegan coconut yogurt and combination of crushed red pepper flakes, fragrant lemon slices, and paprika. There are different types of paprika. Hungarian. Spanish. Smoked. Sweet. It varies in flavor based on what types of peppers are dried and pulverized. The spice can range from mild to spicy, a semi-sweet to pungent savory. In this recipe, I used Aleppo pepper mix. Originally they came from northern Syria. Since authentic pepper is hard to come by in the USA, you can combine crushed red pepper flakes and sweet paprika. I also added bell peppers to give Vegan Chick’n extra fragrant sweetness and charred grilled flavor. It is quick, easy and full of nourishing ingredients.

Grilled Lemon Pepper Vegan Chick’n

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Prep Time: 20 minutes minutes

Cook Time: 4 minutes minutes

Total Time: 24 minutes minutes

Course: Main Course

Cuisine: Mediterranean, Turkish

Keyword: soymeat, vegan barbeque, vegan chick’n

Servings: 4 serving

Author: Elena Merklin

Cost: $3

Equipment

• Barbecue or grill

Ingredients

• 1/2 tsp crushed red pepper flakes
• 1/2 tsp smoked paprika
• 1 cup non-dairy yogurt
• 4 tbsp tomato paste
• 2 tbsp apple cider vinegar
• 5 cloves fresh garlic*
• 1/4 cup lemon juice concentrate
• 1 tsp salt
• 1/4 tsp black pepper
• 2 sweet bell peppers
• 1/4 cup water
• 8 oz bag of soy curls
• 2 tbs olive oil
• 1 small fresh lemon*

Instructions

• In a large bowl, mix the crushed red pepper flakes with smoked paprika. Add yogurt, tomato paste, vinegar, garlic, lemon juice, salt, black pepper, sliced bell peppers, water, soy curls; stir until well combines.
• Cover bowl with plastic wrap and set aside for 20 minutes to rehydrate the curls.
• Preheat the barbecue to medium-high heat. Rub oil over the grates.
• Grill the soy curls and peppers for 4 minutes.
• For the last 2 minutes of grilling, add freshly sliced lemon and grill one minute on each side.
• Serve immediately! Enjoy!

  Best pairs with red lentils, quinoa, pasta, or rice.

Notes

• Alternatively, use 2.5 tsp canned minced garlic
• Use of fresh lemon is optional

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