This is a vegetarian (or vegan if you use a vegan “mayonnaise”) version of the British classic, coronation chicken. Soy curls are an Oregon thing; if you don’t have them locally, try tvp, or some other mild plant based protein preparation.

Ingredients

• Soy curls, about 2 cups
• Mango, 1 large or 2 small (or as much as you want)
• Mango chutney, to taste (start with a tablespoon and go up from there; I use about four times that)
• Curry powder of your choice, to taste (start with a teaspoon and add more as you wish; I use about five times that).
• Red chile powder, to taste (optional; not typical in the original British version)
• Raisins, about 1/2 cup (or more to taste)
• Mayonnaise (1 cup or more to taste)
• Salt to taste
• Lemon juice to taste (optional, depending on how tangy your mayonnaise is)
• Optinal: chopped cashews to garnish

Method

1. Pour some hot water over the soy curls and let them sit for 20 minutes or so. Once the water is cool enough, give them a light squeeze with your hands.
2. Peel the fresh mango and cut it into strips or chunks roughly matching your soy curls in size.
3. Combine Soy curls, fresh mango, mango chutney, salt, curry powder, raisins, and mayonnaise in a bowl. Give it all a good mix. Taste and adjust the salt, spices, and chutney. You can add lemon juice to taste now, or drizzle it on at serving time, if needed. Let it sit in the fridge for half an hour or more. Serve slightly chilled, garnished with chopped nuts if desired. You can serve it as a salad or use it as a sandwich filling.

Pictures

1. Soak soy curls in hot water

3. Combine ingredients in a mixing bowl

Serve slightly chilled