Would substituting potatoes for the chicken in this recipe work?
I really want to make a vegetarian version of the following crockpot curry recipe:
Weight Watchers Thai Peanut Chicken
Points: 6 weight watchers pointsplus
Servings: 6 servings
Serving Size: 3/4 cup
Nutritional Info: 237 calories, 9.1 g of fat, 14.1 g of carbohydrates, 2.9 of fiber, 28.5 g of protein
1.5 lbs of chicken breast tenderloins
1 red pepper, diced
1 onion, chopped
1/2 cup reduced fat chunky peanut butter
juice of 1 lime
1/2 cup non fat chicken broth
1/4 cup reduced sodium soy sauce
1/2 tbsp cumin
1/2 tbsp corriander
Chopped scallions, cilantro, and bean sprouts for garnish
1. Add the chicken, red peppers, and onions to the bottom of the slow cooker.
2. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, chicken broth, cumin, and coriander. Pour over the chicken.
3. Cook on high for 4 hours or until chicken is cooked through. Break into smaller pieces with a fork and serve over rice or noodles. Garnish with fresh lime, scallions, cilantro, and bean sprouts.
But, I'm going vegetarian. So, thus, I was wondering what changes would I have to make to cooking time or prep work in order to make this recipe come out well?
There's a Nigella Lawson in one of her early books for the mushroom steak sandwich which is one of my faves.
You need a big flat field mushroom. I cook it under the grill, topped with butter, garlic & parsley. Stick in a bun with whatever you'd normally add for your favourite burger. 'Tis very good and I don't really miss the meat
Depends on the slow cooker and the settings. If the slow cooker doesn't run overly hot, 4-5 hours is surprisingly fine, though not strictly necessary if the potatoes are cut to reasonably bite size chunks. I'm sure you could cook it for half as long without hurting the result. If the slow cooker does run hot though (or if for some reason you stir it a lot before serving) you can wind up with mush cooking for that long.
There is no huge reason to do this recipe in the crock pot rather than on the stove top or in the oven. But then again, there was no huge reason to cook the original chicken-containing recipe in the crock pot either, especially using breast tenderloin meat. If you made a stove top curry, I certainly wouldn't bother cooking it for 4-5 hours, using either chicken or potatoes.
Do you regularly cook potatoes in the crockpot? or use a crockpot that much?
How about cooking the potatoes in an ordinary way (boiling water), making the sauce separately, and then combining them?
Mushrooms, paneer, and waxy potatoes are all good to sub, I also suggest cauliflower. Try half potato and half cauliflower as well.
Why not try baby turnips? I recently had a dish of red deer with roasted baby turnips (al dente) and they had a very nutty and a slight meat taste. Being a lousy cook, I have no idea howmuch time you'd need in the slow cooker. I've also had well cooked regular turnips where it had the consistency of moist pork skin. Bok choy may be a good option as well.
Mainly for the protein, I would use some form of tofu where I would use tofu puffs, baked or fried tofu. In fact, you can panfry some firm tofu at home without needing a local Asian market.