Vegan Wagamamas Inspired Crispy Chicken with Sticky Rice
This is my take on a Wagamamas style recipe using sticky rice, kimchi, crispy vegan chicken and a homemade vegan egg lookalike. It’s hearty, healthy, full of flavour and vegetables. A great recipe if you’re trying veganuary.
What have I used in the recipe?
VFC ‘Chicken’- I find VFC offer the best recipe for a chicken substitute. This is one of their chicken burgers which I simply baked and sliced to place on top, similarly to how you see Wagamamas style their bowls.
Sticky Rice- I’ve used a short grain rice you’d usually find in a sushi recipe. It’s sticker in texture and works brilliantly in this dish. If you don’t have that at hand, use regular basmati, jasmine or short grain, but stir when cooking to release more starch, this will make it stickier in texture.
Ginger and Garlic- the key to a good base is always lots of ginger and garlic to give a tasty flavour. Don’t be scared to add a few cloves and a handful of chopped ginger to this recipe as the rice will take on lots of the flavour.
To top this recipe I’ve simply mixed vegan mayo with sriracha mayo to give the appearance of having a poached egg on top. This not only looks great when serving, but definitely adds to the dish! Swap for regular sriracha if you don’t have sriracha mayo.
Vegan Crispy ‘Chicken’ Sticky Rice Recipe (Wagamamas Inspired)
A vegan take on a Wagamamas style recipe using sticky rice, kimchi, crispy vegan chicken and a homemade vegan egg lookalike.
- Pack of VFC chicken burgers grab em’ at Tesco’s
- 130 g jasmine rice
- Pack of asparagus or 100g spinach
- Thumb sized piece ginger grated
- 4 cloves garlic minced
- 1 leek finely chopped
- 1 courgette finely chopped
- 3 tbsp kimchi
For the sauce:
- 2 tbsp hot sriracha sauce
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tsp Grated ginger
- 1 tbsp sesame seeds
- Top with vegan Mayo and sriracha Mayo to make the vegan ‘egg’ lookalike
Top with vegan Mayo and sriracha Mayo to make the vegan ‘egg’ lookalike
Start by getting the vegan chicken fillets in the oven for 20 minutes
In a separate pot, get the rice on to boil, for a few minutes, pop a lid on and turn the heat down to steam until done
Finely chop the veggies and pop them in a hot wok with 1 tbsp sesame oil, leave the asparagus till the end
Mix the sauce ingredients together and add half the mix to the veggies
Once the rice has cooked after around 12 mins add to the wok and add the remaining sauce and kimchi
If you like more sauce, simply add a splash more oil, soy sauce and hot sauce to the wok
Chop up the cooked vegan chicken and top with the vegan Mayo and sriracha Mayo to make the ‘egg’
If you like this recipe why not try my Kimchi Slaw Burger Recipe
Roasted Tomato and Garlic Risotto
This risotto recipe is vegan friendly and gluten free, filled with garlic and roasted tomatoes. If you are looking for a recipe to make in the week or to batch cook, give this risotto a try. It’s so easy to make with just a few key ingredients.
What’s in this risotto?
Arborio rice- Perfect for risotto, this rice works best if you add a little stock at a time until it absorbs it and repeat until all stock has absorbed
White wine- You don’t have to have anything fancy for this recipe, just choose a cheap – mid range price and it will work beautifully to add flavour and creamyness.
Garlic- I’ve added 5 cloves into this recipe to give it tonnes of flavour. You can add a little less if you prefer.
Tomatoes- Using cherry and vine tomatoes for this recipe gives a delicious sweetness to work with the acidity. You can use which ever tomatoes you have at hand.
Why arborio rice?
This is traditionally used in risottos, but you can swap this for soaked bulgur wheat if you would rather that grain. As mentioned before, to get a delicious and creamy risotto, toast the rice in the pan with the butter, garlic and onion before adding the stock. When adding the risotto stock, add a little at a time as you want it to absorb it slowly.
If you want to make this extra indulgent, add 70g of vegan cheese (I’d recommend either a cheddar style or even a smoked vegan cheese) to make this beautifully rich. For a cheesy like topping I added 1 tbsp nutritional yeast.
Tomato & Garlic Risotto
Easy Vegan and Gluten Free Risotto. This is perfect for batch cooking, easy to make and so creamy and delicious. You wouldn't know it's vegan friendly so perfect to make for friends and family. Just a few key ingredients and simple steps to make it.
- 1 celery stalk
- 2 banana shallots
- 1 tbsp vegan butter
- 5 cloves garlic
- 350 g tomatoes
- 150 g risotto rice
- 400 ml veg stock
- 150 ml white wine
- 1/2 tsp salt
- salt & pepper
- drizzle of olive oil
Start by placing the tomatoes in a baking dish with a drizzle of olive oil and roast at 180ºC for 25 minutes
Finely chop the shallots and celery, add to a deep pot with the vegan butter and fry for around 5 minutes
Finely chop or mince the garlic cloves and add to the pot, fry for around 2 minutes before adding the risotto rice to the pot
Pour in the white wine and toss the rice until its covered and allow to absorb
After a minute slowly add the vegetable stock by just adding 1/2 cup at a time until it has absorbed, then pour in the next 1/2 cup until you've added all the stock
Generously season with salt and pepper and taste, adding a little more seasoning if needed
By this point the tomatoes should be baked, take out of the oven, de-stalk and add to the pot and gently mush with the back of a fork so they release their delicious tomato juice into the risotto
Optional toppings: watercress, chopped parsley and nutritional yeast
If your risotto is looking a little dry, add a little more boiling water at a time until to get that beautiful creamy texture.
You can add other veg such as asparagus or chargrilled peppers would also work
Season before serving and feel free to add fresh herbs such as parsley or top with watercress
Optional topping: 1 tbsp nutritional yeast