Browsing Tag

vegan chicken

Dinner Recipe

Vegan Crispy Chicken with Sticky Rice (Wagamamas)

vegan crispy chicken sticky rice wagamama

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.

vegan wagamamas lucy and lentilsVegan ‘egg’

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 wagamama

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.
Servings 2 people


  • 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

kimchi slaw vegan burger

Dinner Lunch & Light Bites

Pulled Vegan Chick’n Pitas with Za’atar

vegan pulled chicken wraps

Za’atar Pulled Chicken Pitas Recipe (Vegan Friendly)

These pitas stuffed with vegan pulled chicken (using Linda McCartney) are a delicious lunch idea, or simply double up the portion to make a feast at dinner. Using za’atar after being inspired by my trip to Israel with Vibe Israel it has influence from the Middle East.

Recipe Breakdown

Vegan Pulled Chicken – The Linda McCartney pulled chicken is a great product. It doesn’t taste meaty but has a really good texture so is a perfect balance for veggies and vegans who want an extra protein source.

Homemade Pita- This is completely optional, however you’l be surprised to see how easy it is to recreate these at home (and how cheap!)
Za’atar- This is a selection of herbs and seeds from the Middle East consisting of oregano, thyme, sesame seeds and cumin.
vegan pulled chicken pitas recipe lucy and lentils

Tips for the pitas

Prove- Allow the dough to prove within a warm spot in your home. Don’t try to speed up the process by popping it in the oven on a low heat. If it’s really cold, it may take a little longer and the same applies if it’s a beautiful summers day – it might only take 30 minutes.

Thin or Puffed- If you want a pita with the air pocket in the middle roll out the dough to around 1.5cm thick, whereas if you want a thinner more ‘flatbread’ texture, simply roll out to around 0.8mm.

High Temperature- Get your oven as hot as it can go, these pitas love high heat. If you have a pizza oven even better however if not, just whack up the heat to around 220-250ºC

Find me on Pinterest or tag me on Instagram.

vegan pulled chicken wraps

Za'atar Pulled 'Chicken' Pitas

Inspired by my trip to Tel Aviv, these za'atar pulled 'chicken' recipes were part of a project with Linda McCartney to give a delicious vegan lunch idea.
Prep Time 5 minutes
Cook Time 15 minutes
Proving Time 1 hour
Servings 4 People


  • 1 pack of Linda McCartney 'pulled chicken'
  • 1 heaped tbsp za'atar
  • 1 tsp rapeseed oil
  • 2 tbsp water
  • 1/4 tsp salt

For the mayo:

  • 2 tbsp vegan mayo
  • 1/2 lemon squeezed
  • 1/2 tsp za'atar
  • 1 tsp water

For the filling:

  • 100 g seasonal tomatoes
  • 1/2 small red cabbage
  • Large handful spinach
  • 2 large handmade pittas per person:
  • 250 g plain flour
  • 1 tbsp olive oil
  • 150 ml warm water
  • 1 tsp fast yeast
  • pinch salt


  • Add the pulled chicken to a pan with the oil and fry for around 5-6 minutes, then add a splash of water
  • Season with the za'atar and salt and continue frying for a further 3-4 minutes. Set aside
  • Take the fresh pitas out of the oven then layer with the spinach, pulled chicken, thinly sliced cabbage and fresh tomatoes
  • Garnish with the mayo dressing and enjoy!
  • For the mayo, simply mix the ingredients together.

method for pita

  • Mix the warm water and yeast, sit for five minutes
  • Then mix with the other ingredients
  • Knead together for 10 minutes, leave to rise in a warm place for 1 hour
  • Knock back the dough, divide into 8 equal balls,
  • Roll out each portion with a rolling pin until around 1cm thick then bake at 250ºC for 5-6 minutes
Keyword lunch ideas, lunch recipes, pita, pulled chicken, za'atar

If you like this recipe, why not try my za’atar pitas

za'atar pita recipe vegan