VEGAN BUTTER CHICKEN (Serves 4-6 people)

1 package Poppadoms vegan butter chicken

1/2-1lb oyster mushrooms (or your favorite local shroom) cut in ribbons

2 cups baby kale

1 package Vegilante Tempeh cubed (chickpea or adzuki are the faves in this recipe)

2 cloves garlic

1 teaspoon coconut oil

Vancouver Island Salt

Optional: 2 scallions & chillies 


Toss tempeh in a bit of oil, salt and a splash of fresh lime. Sautee until golden. Set aside.

Sautee mushrooms in a splash of oil with garlic, scallions and salt. Add kale 3 minutes in. Pour in butter chicken sauce, and gently stir in tempeh cubes. Allow to simmer for 10-12 minutes. 

Serve over your favorite rice or with soft, warm naan bread.

That simple.

Recipe by the lovely Polya, cool cat lady in training that cooks stuff, eats stuff and post it on IG.