Whether you're new to a plant-based diet and looking for sandwich inspiration or you've been around a while and fancy something fresh, this vegan coronation "chicken" sandwich ticks some boxes. This right royal vegan sandwich filling is ready in just 15 minutes.
Since going plant-based earlier this year, the quest for a sandwich that's as simple and tasty as cheese, ham and mustard has been a problem for me. Today we're taking a classic and turning it OUT. That's right. Vegan sandwich inspo is INCOMING. I made my version with both chickpea AND jackfruit, but you can choose either or if you prefer. Anyway, stick around. This is delicious.
Estimated reading time: 4 minutes
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It's weird writing a recipe for a literal sandwich. I've been making sandwiches my whole life, perfectly fine without the need for a recipe. That was before we turned plant-based earlier this year. I'm yet to be blown away by vegan cheese, and a slice of plant-based ham just ain't it. With all that in mind, I'm going to dedicate some time to vegan sandwiches over here on the AC. Let's make lunchtimes much more exciting because in these new times, working from home more, there's no need to skip by the store and pick up a sandwich.
Coronation Chicken was invented, or created, in 1953 to celebrate the coronation of Queen Elizabeth II. The recipe was a collaboration between florist Constance Spry and legendary culinary institution Le Cordon Bleu.
According to History Extra, the recipe was widely published so that people up and down the country could enjoy the recipe. However, with rationing still in place, many of the ingredients would have been hard to come by.
The OG sauce was made up of 14 ingredients, including red wine, apricot puree and whipped cream.
For this recipe, as you would imagine, we're letting history dictate the flavour of our vegan coronation chicken. We're looking to mimic that flavour, after all. Still, unlike the historic recipe containing approximately a million ingredients (and of course, a chicken), we're keeping things simple. So, following some trial and error, I've managed to whittle the ingredients list down to just eight!
As I mentioned up top, you can choose either chickpeas or jackfruit if you prefer. I went for both because I really enjoy the variety in the textures, make sure you check out the recipe tips for using either.
The secret ingredients here? Mango chutney, cinnamon and plant-based greek yoghurt (thank you, Oatly!). I love chucking in raisins or sultanas, but, extraordinarily, they're not to everyone's taste, so you can omit them if you like.
Tip 1: Make sure you keep the drained chickpea water when draining. This liquid, called aquafaba, is an absolute hero and comes in super handy for baking and binding. Need a use for it? Check out my Carrot Fritters.
Tip 2: Drain, rinse and pat dry your chickpeas, toss in a teaspoon or two of curry powder and roast at 220 Celcius for 10 - 15 minutes whilst you get on with the rest of the dish for added texture and a deeper curry flavour.
Tip 3: My third and final tip is regarding jackfruit and how you may not have been using it to its full potential. Drain and rinse the canned jackfruit thoroughly in a sieve before transferring to a cheesecloth, nut milk bag or a clean dishcloth and squeezing all the excess water from the fruit. This will lead to a much "meatier" texture in dishes.
You can store the finished vegan coronation "chicken" mixture in the fridge for up to 5 days. I wouldn't recommend freezing this recipe.
You can make your sandwiches the evening before and store them in the refrigerator to take with you the following day. The mixture is quite thick, so you won't end up with soggy bread.
More Plant Based Snacks
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Vegan Coronation "Chicken"
- 1 can Chickpeas
- 1 tsp Curry Powder Optional
- 1 can Jackfruit Young jackfruit in brine is what you're looking for here
- 3 tbsp Vegan Mayo Homemade or storebought
- 2 tbsp Vegan Greek Style Yoghurt I love Oatly's Greek Oatgurt, but there are some other good options out there.
- 2 tbsp Curry Powder
- 1 tbsp Mango Chutney
- ½ tsp Ground Cinnamon
- 50 g Sultanas
- Preheat oven to 220°C
- Drain and rinse chickpeas, pat dry using kitchen tissue or a clean tea towel. Toss the dried chickpeas in a teaspoon of curry powder and a small drizzle of oil, pop onto a roasting tin and cook for 10 minutes.
- Drain, rinse and squeeze all excess water out of the jackfruit, then shred and set aside.
- Combine all remaining ingreidents in a medium sized mixing bowl and mix thoroughly. Season to taste with salt.
- Stir the shredded jackfruit and chickpeas through the coronation sauce. Serve in a sandwich or on top of your favourite salad.