A classic childhood dish that I have veganised. Known as chicken myers or chicken divan. Comforting, creamy, and very quick!

**prep time** 15 mins
total time 45 mins
Serves 4

Chicken myers was a staple throughout my childhood. Originally made with chicken, tinned chicken soup, curry powder and mayonnaise, it wasn’t the most vegan-friendly recipe. I have wanted to adapt it for a long time, and there are just a few adjustments that make this hearty, filling, and comforting meal perfect for a plant based diet. Its origins, I think, are in a chicken divan, and it pops up in quite a few recipe cookbooks - but I don’t think I’ve ever seen it veganised!

All you’ll need is:

1 small head of broccoli, cut into florets
Small cauliflower, cut into florets (or you can just use broccoli)
Vegan chicken pieces or block of tofu, squeezed dry and cubed
(If using tofu) 2 tbsp flour and 1 tsp onion granules
1 heaped tsp curry powder
250g vegan yoghurt (could use vegan cream cheese or coconut cream)
200g vegan mayonnaise
1 tbsp mushroom ketchup (can be substituted for 2 tsp vegan Worcestershire sauce or soy sauce)

For the topping:

2 tbsp nutritional yeast
4 tbsp panko breadcrumbs (or 1 slice of bread made into breadcrumbs)
1/2 tsp cayenne pepper (optional)
Salt & pepper
Rice to serve

Start by heating up a little oil in a frying pan, ready for your vegan chicken or tofu. I opted for Richmond’s No-Chicken chargilled pieces, but there are plenty of vegan alternatives nowadays to choose from. Alternatively if you don’t like vegan alternatives, or don’t have access to them, this can be changed for tofu which is super delicious and full of protein - coat the tofu with a a couple of tbsp of flour and a tsp of onion granules. Fry this off and set aside.

Blanch the cauliflower and broccoli in a pan of boiling water for about 3-4 minutes, and drain.

Mix the yoghurt, mayonnaise, and curry powder in a bowl. An optional extra is 1 tbsp mushroom ketchup, or 2 tsp vegan worcestershire sauce/soy sauce if you don’t have it - this adds a little extra depth of flavour. This will be your delicious sauce.

In a separate bowl, mix the breadcrumbs, nutritional yeast, cayenne pepper, and season. This will be your topping.

Combine the sauce with the blanched vegetables and fried vegan chicken/tofu, then taste and adjust seasoning. Add into an oven-proof casserole or gratin dish, and top everything with the breadcrumb mixture. You can also add optional vegan cheese on top (and in the sauce if you like). Drizzle with a little olive oil to create that delicious golden brown topping. Cook in the oven for 30 minutes and serve up with rice.

INGREDIENTS

1 small head of broccoli, cut into florets
Small cauliflower, cut into florets
Vegan chicken pieces or block of tofu, cubed
(If using tofu) 2 tbsp flour and 1 tsp onion granules
1 heaped tsp curry powder
250g vegan yogurt (could use vegan cream cheese or coconut cream)
200g vegan mayonnaise
1 tbsp mushroom ketchup (can be substituted for 2 tsp vegan Worcestershire sauce or soy sauce)

For the topping

2 tbsp nutritional yeast
4 tbsp panko breadcrumbs (or 1 slice of bread made into breadcrumbs)
1/2 tsp cayenne pepper (optional)
Salt & pepper
Rice to serve

METHOD

Fry the vegan chicken pieces in a frying pan with a little oil. If using tofu, cube and coat with the flour and onion and fry until golden brown.
Blanch the cauliflower and broccoli in a pan of boiling water for about 3-4 minutes and drain.
Mix vegan yoghurt, mayonnaise, and curry powder in a bowl. An optional extra is 1 tbsp mushroom ketchup, or 2 tsp vegan worcestershire sauce/soy sauce if you don’t have it.
In a separate bowl, mix the breadcrumbs, nutritional yeast, cayenne pepper, and season.
Combine the sauce with the blanched vegetables and fried vegan chicken or tofu, taste and adjust seasoning. Add the mixture into an oven-proof casserole or gratin dish, and top everything with the breadcrumb mixture. You can also add optional vegan cheese on top (and in the sauce if you like). Drizzle with a little olive oil and cook in the oven for 30 minutes until golden brown. Serve with rice.

notes

You could try this recipe with fried mushrooms instead of vegan chicken or tofu. You could also try a legume like chickpeas or butter beans, for a different texture!
Add grated vegan cheese into the sauce and as a topping for additional creaminess.
Adapt the amount of curry powder to your personal taste!