vegan butter chik’un | RECIPE?! ep #5 (hot for food)

vegan butter chik’un | RECIPE?! ep #5 (hot for food)

[lauren] oh my god, can we just begin already? [lauren] what’s going on, it’s lauren from hot for food [lauren] and today i’ve decided to turn on the camera [lauren] and do another [lauren] RECIPE?! video. [lauren] so we’re just gonna start from scratch, [lauren] come up with an idea, [lauren] and make it and make up a recipe on the spot [lauren] and yes, i’m being sarcastic when i say [lauren] RECIPE?! [lauren] duh. [lauren] i make up recipes, so there is no recipe until i test it, [lauren] and i actually write down what i did. [lauren] so whenever i post a photo on instagram, [lauren] or twitter, [lauren] and all you lovely hot for food fans [lauren] go “where is the recipe?” or “recipe?!” [lauren] i will admit i get this much annoyed [lauren] which is how i came up with this video concept [lauren] because i’m like “there is no recipe! what do you want from me?” [lauren] kay, so let’s just do this. [lauren] i don’t know where to start. [lauren] oh my god, can we show this freezer, john? [lauren] it’s a really sad excuse for a freezer. [lauren] these are in the freezer and i actually wouldn’t mind using them [lauren] they’re two veggie chicken breasts, [lauren] so maybe let’s use two veggie chicken breasts, [lauren] for something chicken/ [lauren] chicken-like. chik’un. [lauren] c-h-i-k-‘-u-n. not real chicken. [lauren] i’ve got so many leftover sauces. [lauren] leftover dressings, relish. [lauren] soy milk, [lauren] ughh [lauren] i got lots of veggies, i got lots of kale. [lauren] as usual. [lauren] i don’t know, what do we do with this chicken? [lauren] john, we were talking the other day about how [lauren] on our first date, [lauren] like one of our first official dates, [lauren] i came over here before i lived here. [lauren] and john made me a vegan dinner [lauren] and john was not vegan at the time, [lauren] uh, but he was interested in it because i was vegan. [lauren] and he made vegan butter chik’un. [lauren] and i was so impressed that someone actually made me dinner [lauren] no one had ever done that before, let alone made me a vegan meal. [lauren] and it was really good! [lauren] except. [lauren] it wasn’t really butter chik’un, john. [lauren] it was more like a tomato paste curry. [lauren] so we were talking the other how it was like, [lauren] “oh i have to redo your butter chik’un” [lauren] it was good! it wasn’t bad. [lauren] it was good! it was more like a chana masala type curry. [lauren] so could we redo the butter chik’un now? [lauren] i’ve never made butter chik’un before. [lauren] i’m thinking maybe we could do [lauren] butter chik’un for two cos i only have a little bit of chik’un. [lauren] it’s a lot of spices, i think. isn’t it? [lauren] the thing is, because we’re a food blog [lauren] we have kind of everything always in the pantry [lauren] we will have a lot of spices, [lauren] we’ve got, i have coconut milk/ [lauren] so let’s make a better butter chik’un than john diemer. [lauren] and go! [lauren] the better butter chik’un. [lauren] let’s just start with this chik’un [lauren] and i’ll get some spices and stuff going. [lauren] oh, we need, um, onion. [lauren] garlic. [lauren] at some point, we’ll need cilantro. [lauren] this cilantro’s almost on its way out. [lauren] my issue with butter chicken is there’s never green in it, [lauren] like there’s never any vegetables in it. [lauren] peas are not in butter chicken. [lauren] that’s where you also misstepped. [lauren] you put, you did tofu and you did peas. [lauren] it’s gonna be better with this like, vegan chik’un. [lauren] soo butter chicken is creamy and i’m assuming they use cream [lauren] and butter. [lauren] so i would rather use coconut milk. [lauren] hopefully that will work. [lauren] so here is a question: [lauren] now obviously, i know nothing about indian cuisine [lauren] so i don’t wanna hear about how this isn’t authentic or whatever. [lauren] i’m just gonna try and make it. [lauren] do i use whole seeds like whole coriander seeds, whole mustard seeds, whole cumin seeds? [lauren] or do i use ground ones? [lauren] i don’t know. [lauren] indian curry is not just like using curry powder, [lauren] or yellow curry powder. you have to use like a bunch of different spices. [lauren] but i wonder if you could also add this in. [lauren] garam masala i think is what i mainly need [lauren] but i don’t have like fenugreek. [lauren] which i don’t even know what that is. [lauren] garam masala smells like the right thing to do. [lauren] garam masala with [lauren] cumin. [lauren] so these veggie chik’un breasts are frozen, [lauren] you can cook them from frozen, actually. [lauren] in a pan. [lauren] in canada we have president’s choice blue menu brand, [lauren] but in um, the US you probably have gardein, [lauren] you’ve got in-house brands at target, at wegmans, [lauren] at walmart, i think? [lauren] or you could use already done strips [lauren] and just cut those into chunks. [lauren] i’m gonna cook them in a little bit of coconut oil, [lauren] in a pan, [lauren] what’s amazing about the veggie chik’un breasts [lauren] is that they take no time to cook, [lauren] because it’s not real meat. [lauren] you don’t have to worry about salmonella, [lauren] or if it’s still pink in the middle. [lauren] and they actually taste really really good [lauren] they have the texture of chicken, [lauren] they have the taste of chicken from what i remember anyways, [lauren] so you wanna brown these the same way you would with regular chicken. [lauren] we’re gonna cut them into slices and chunks [lauren] and cook them down and then [lauren] remove them from the pan and do the curry [lauren] in the same pan. [lauren] so the only thing with these veggie chik’un breasts [lauren] is that they’re not gluten-free. [lauren] so sorry, but all you VGF- HCF people, [lauren] i don’t know what that stands for [lauren] HCLF. is that high calorie low fat? [lauren] who cares? [lauren] you’re not gonna eat these. [lauren] but that’s too bad, sucks to be you [lauren] because this is gonna be delicious. [lauren] so we’ll start with uh, half of a white onion [lauren] because we’re not making a lot. [lauren] now we’re gonna sauté this onion first. [lauren] i might need to add a bit more coconut oil [lauren] i think we do. [lauren] we’ll add another tablespoom. [lauren] i guess part of building a curry [lauren] is getting the spices all toasty and fragrant, [lauren] so you gotta put them in now, [lauren] so let’s do- start with a teaspoon of garam masala. [lauren] i’m just gonna do ground spices [lauren] because i’m tryna make this kind of a quick butter chik’un, [lauren] instead of a long drawn-out thing. [lauren] where if i used whole seeds, i have to let it cook for a long time, i think. [lauren] so i’m just gonna do a teaspoon of cumin. [lauren] gonna do one teaspoon of coriander, [lauren] if your pan starts to get a little dry, [lauren] just add a little bit more coconut oil, [lauren] i added like another teaspoon to the pan here [lauren] i don’t know, should i add anything else? [lauren] ginger? [lauren] i guess i’ll just add half a teaspoon of ground ginger, [lauren] kay, so your onions get kinda soft, [lauren] your spices are all in there, you can really smell it [lauren] it smells good. [lauren] and at this point we’re gonna add garlic. [lauren] kay, i’m gonna add like two cloves of garlic? [lauren] big cloves. [lauren] i use a garlic press, [lauren] to mince them but you can do whatever you want [lauren] you could chop it up really finely, [lauren] let the garlic soften just for like, [lauren] a minute? [lauren] so if you add your cream first, [lauren] and then we’ll try to get that orange colour. [lauren] oh! red and yellow make orange. [lauren] so i need to add some yellow so i need to add turmeric, [lauren] don’t i? [lauren] i’m gonna add half a teaspooon of turmeric, [lauren] simple primary school; making colours [lauren] cos butter chicken is orange, [lauren] it’s not red. i’m gonna do one teaspooon of curry powder. [lauren] if your coconut milk’s already combined, [lauren] meaning there’s not thick cream at the top and water at the bottom, [lauren] then start adding it, [lauren] but mine, i just sorta mixed it up [lauren] cos it was separated so i’m gonna slowly add this [lauren] to our curry and onions. [lauren] bring that to a simmer and then we’re gonna add the tomatoes. [lauren] i haven’t added any salt yet. [lauren] i’m going with a whole teaspoon of sea salt. [lauren] start with a quarter cup of crushed tomato. [lauren] i’m essentially gonna add it till i get the colour that i want [lauren] so we did a quarter of a cup, [lauren] i’m gonna do another quarter of a cup. [lauren] i’m gonna let it reduce, [lauren] see what happends to the flavours, [lauren] the thing with the curry, [lauren] is you gotta let it cook for a long time, [lauren] you gotta let it reduce, [lauren] then i’ll taste it again cos i don’t know where we’re at/ [lauren] so let’s just wait. [lauren] oh my god, i don’t have rice cooking! [lauren] that takes like, an hour [lauren] okay, cook up whatever kind of rice you want [lauren] i got basmati rice, one cup. two cups of water. [lauren] i’m gonna add butter to my rice. [lauren] yes, it’s vegan butter! [lauren] everyone asks. we’re a vegan food channel. [lauren] earth balance. one tablespoon. [lauren] let that ish boil. [lauren] this is looking good, [lauren] butter chik’un sauce, everyone. [lauren] it’s been simmering for about uh, twelve minutes [lauren] i think we need to add sweetness. [lauren] we put butter in butter chik’un [lauren] cos they always add cream and butter, [lauren] let’s start with one tablespoon, [lauren] and you know what, for sweetness, [lauren] we could add nutmeg or cinnamon as well [lauren] as a spice. [lauren] i feel like cinnamon would make it like, [lauren] like a very little bit cos cinnamon’s very overpowering. [lauren] let’s do like a quarter of a teaspoon of cinnamon, [lauren] okay, i think we’re about ready, [lauren] it’s been simmering for about fifteen minutes, [lauren] i did add the cinnamon in near the end, [lauren] but you’ll wanna put that in with the spices at the beginning, [lauren] but in the description below, [lauren] all the instructions and ingredients are there. [lauren] you can add the chik’un in on the stove top [lauren] but it’s so hot, i’m just gonna do it right here. [lauren] we’ll put this back on the heat for another couple of minutes, [lauren] just to let it simmer into the chik’un. [lauren] looks like butter chicken to me. [lauren] okay, the rice is done so let’s plate this baby! [lauren] i cooked the rice in butter. that is essential. [lauren] it’s a very rich dish, but [lauren] that’s what butter chicken is. [lauren] creamy, tangy, buttery, [lauren] fragrant, [lauren] are you coming in? [lauren] is it the better butter chik’un? [lauren] oh come on! [lauren] don’t say that/ [john] it was really good. [lauren] it is really good. [lauren] okay, while we’re gonna finish this together, [lauren] i hope that you make better chik’un for [lauren] maybe your first date, or to impress your date, [lauren] or to turn them vegan, [lauren] cos that’s what i did, [lauren] we post every wednesday, [lauren] and make this, let me know what you think. [lauren] if you wanna see me tackle something else [lauren] i’ve never made, leave suggestions in the comments below. [lauren] okay i’ll see you guys laterrrr.

100 thoughts on “vegan butter chik’un | RECIPE?! ep #5 (hot for food)

  1. Please put Spanish subtitles for your videos…A LOT of people from South America would love to start Veganism if they enjoy your wonderful recipes 😊

  2. I have to make this!!! I seriously need to make a bucket list if these recipes!!πŸ™ŒπŸΎπŸ™ŒπŸΎπŸ™ŒπŸΎπŸ™‹πŸΎβ€οΈ

  3. You should buy a hot plate or gas hot pot range so you can cook in front of the camera, rather than having the pan hidden behind you.

  4. Asked my wife to use some flat leaf parsley growing under lights in the garage to put in falafels, and after eating lunch, I found out that she used tomato leaves instead (She didn't know the difference).Β  Is it bad when your mate serves you poison for valentines day?Β  Oy.

  5. I don't think she is referencing people who have legitimate celiac disease but those who choose to exclude gluten from their diet based on trend. :]

  6. My favorite thing about Lauren is her hilarious sarcasm! I'm sure she doesn't think that if you have an actual intolerance or something that your life is sad… It's just called S-A-R-C-A-S-M… Like chilllllllllllll. Keep doing your thing Lauren! I love your attitude!

  7. You guys are awesome! I get annoyed with a lot of youtubers who try to hard, like, they are not natural lol. But you are so true (I'm french I don't know if it's the right way how I said that ahah!). Anyway! You are my favoriiiiiiiite youtuber of all time! Keep going πŸ˜™

  8. I hope you never edit out any of your comments for fear of them being perceived as mean spirited. I love your personality and the authenticity of you saying what you're thinking! u go Lauren

  9. I can't believe and it angers me so much, that many people would still complain how hard it is to be vegan when you (canadiands and from U.S.) have so many beautiful suplements and things which make your life so much easier being a vegan. I cant even find vegan butter here in Czech Republic and if I do, I would literary have to order it from the internet and pay insane money for it. Not mentioning any kind of vegan cheese, chicken, syrups, even plant based milk is eather hard to find or totally not affordable for a normal living being.. Be gratefulf for what you have, people.

  10. Yeah. Sucks for me. Soy free, gluten free vegan. SF and GF not by choice. I have a horrible allergic reaction. Sweet.

  11. Wow the last time I was here was when there was less than 30,000 subscribers…now over 125,000….crazy! CONGRATS LAUREN

  12. first time watching you, first time using your recipe …. holy sh*t!! this butter chik'un is AMAZING!!!!!! this newbie vegan LOVES YOU ….

  13. I feel like the hardest thing about eating vegan meat is finding a brand that has the right texture,

  14. the more I watch hotforfood the more I like it. I watch these videos now to chill out and get inspired with vegan cooking ideas. regular creative people who live lives outside of the crazy vegan Youtube world! so nice

  15. it only takes about 20 minutes to cook rice in a rice cooker πŸ˜‰ it will be the best investment you will ever make, essentially πŸ˜‰

  16. Ive been binge watching all your "recipe?" videos and honestly Im in love and so is my carnivore boyfriend. His favourite food is butter chicken and now I have a vegan version up my sleeve to surprise him with! thankyooouuuuu. You guys are my foodspirtion

  17. Just watched this video and first off, OMG that recipe looks amazing! Second, saw some of the negative comments and as a person with a gluten allergy when I heard you say sucks to be you, I immediately thought, "yeah you're right!!" Hahaha! Don't ever listen to the haters, keep being awesome, you should never have to censor yourself! πŸ™‚

  18. The sass is strong with this one πŸ’žπŸ’žπŸ’ž #suckstobeyou (my favorite thing about being sick is watching your old videos so thank you for making this weekend a lot more tolerable)

  19. I just watched all of your challenge videos, and now I'm watching all of your recipe?! videos. I love these recipe?! videos, because this is exactly how I want to learn to cook! (I love the challenge videos, too!) I'm working up to this by reading recipes in my free time to learn more about techniques and taste combinations, and then cooking off recipes instead of from them–like, using recipes as the skeleton to riff off of when I cook.

  20. Love you're guy's channel I've been watching for a while and my mouth has been watering so much no more liquid is in my body.

  21. people getting butthurt by lauren's sarcasm need to chill lmao… i love lauren sm!! im vegan and hclf and i think all her little jokes are hilarious. life is too short to take anything seriously (especially the internet)

  22. I might be binge watching some videos, but when you said "yes, it's vegan butter!" I understand your struggle. I get tired of specifying things are vegan and then people are like "MILK?!?!!1?" if I don't and it's god damn annoying. I've been vegan for ten years but today I decided to use dairy milk when baking, clearly.

  23. Why are you being so negative/sarcastic about vegans who eat gluten free or low fat? I completely understand that it's not your style and it's not how you eat and therefor not how you cook as well. But "sucks to be you", really? Why do you have to say that? Just because it's not your style doesn't mean you have to be negative. I've noticed it in a few videos and it really bugs me. I'm not even vegan (I'm thinking about going vegan), but I really don't like this attitude. From what I've seen vegans already are in a minority and in some cases get looked down upon by non vegans. I think as vegans you need to stick together and be supportive of each other, doesn't mean you have to agree with them. But just be respectful. Just like a non vegan would be to you. Just be like, "I'm sorry if you eat so and so, but this video is not for you unfortunately". And to be honest I think most vegans know what they can eat or what they don't eat and pick their youtubers/videos according to their own wishes. Maybe you are not doing it on purpose, but please try to be a bit more positive, it makes life a lot more pleasant.

  24. I'm re watching these recipe?! Videos! I love them! You look gorgeous in this video, I think it's the hair. It looks so black, long and shiny. You are the best YouTuber!!! Huge fan here.

  25. as someone who eats low carb gluten free vegan i cant eat some of the stuff you cook but i dont get offended by your sarcasm either, i love how real you are!

  26. President's Choice stopped making these 😩😩. Someone at my store said they are getting new ones but not til fall 2017! Do you know of something similar here in Canada to use until they get theirs back??

  27. I know this old, but cardamon could be a good spice to add… you added cinnamon so that's actually a similar spice. If you never used cardamon, add it your spice list!!

  28. Oh my gosh, this is exactly the way that I cook! I sniff things, experiment, and try to think about how the flavors work together. The more I practice, the better I get at it. This was a fun video to watch.

  29. 2.2 lbs (1 kg) faux chicken breast cut in 1" – 2" cubes
    2 tbsp lemon juice
    2 cloves garlic, minced
    1 tbsp garam masala
    1 tsp kosher salt
    For sauce:

    ΒΌ cup vegetable oil
    2 Β½ cups chopped onion (about 2 medium-large)
    2 tbsp coarsely chopped garlic
    2 tbsp garam masala
    2 tsp paprika
    ΒΌ tsp cinnamon
    2 tsp kosher salt, or to taste
    2 cups diced no-salt-added canned tomatoes
    ΒΎ cup coconut cream
    2 tbsp nut butter

  30. i made this!!! it tastes pretty coconuty i had to add a lot more tomato to make it orange but it was good πŸ™‚ next time i think id add less coconut milk and more butter? idk. but it was good!!!

  31. Hi,
    I have a quick question for the vegan chik'un breast did you use Gardein's Chick'n Scallopini by any chance? I love all of your videos even though I am not vegan I am a vegetarian from birth.

  32. I’m not gluten free, but, I’m sure you already know this, but, public service announcement/reminder, gluten free diets are not always a choice. My best friend has celiac, and she wouldn’t be able to have gluten for medical reasons. Trust me, it also irks me when I see privileged people who unnecessarily follow fad, restrictive, diet trends, but, if you actually have a gluten intolerance, than, that’s more than valid.

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