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Would substituting potatoes for the chicken in this recipe work?

r
reenum Aug 17, 2011 11:51 PM

I really want to make a vegetarian version of the following crockpot curry recipe:
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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

Ingredients
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

Instructions
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.
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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?

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  1. h
    Harters RE: reenum Aug 18, 2011 04:19 AM

    Substitute mushrooms for a similarish texture to the chicken. If you sub with spuds, it looks carb heavy to me (unless you were going to leave out the rice/noodles)

    4 Replies
    1. re: Harters
      buttertart RE: Harters Aug 18, 2011 06:17 AM

      Mushrooms are a really good idea - one of the best veg things I ever had was whole mushroom caps baked with chile-garlic sauce and a little coconut. Simple and quite divine. The dish would be so low-cal you could eat 2x as much, I should think.

      1. re: buttertart
        h
        Harters RE: buttertart Aug 18, 2011 06:59 AM

        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

        1. re: buttertart
          r
          reenum RE: buttertart Aug 18, 2011 12:35 PM

          If using mushrooms, would I have to adjust the length of the cooking time? What would you suggest?

          1. re: reenum
            buttertart RE: reenum Aug 18, 2011 01:55 PM

            I don't use a slow cooker but I'd think you could halve the time? I would make this on the stovetop, myself.

      2. cowboyardee RE: reenum Aug 18, 2011 10:22 AM

        You can substitute potatoes - it'll work. Personally, I think red (waxy) potatoes have a better texture coming out of a crockpot than russet (mealy) potatoes do.

        Whether or not the resulting dish is too starch heavy is up to your tastes.

        2 Replies
        1. re: cowboyardee
          r
          reenum RE: cowboyardee Aug 18, 2011 12:37 PM

          How long would I cook this for? I'm not sure if I need to cook a non-meat dish as long.

          1. re: reenum
            cowboyardee RE: reenum Aug 18, 2011 12:50 PM

            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.

        2. greygarious RE: reenum Aug 18, 2011 10:27 AM

          I'd suggest using tofu or paneer rather than potato.

          1 Reply
          1. re: greygarious
            cowboyardee RE: greygarious Aug 18, 2011 10:35 AM

            Tofu is a good suggestion, though if the OP goes that route, I'd recommend buying extra firm tofu and pan frying it till crisp before putting it in the crockpot. Also the recipe probably wouldn't need 4 hours assuming the OP's crockpot heats up in a reasonable amount of time.

          2. paulj RE: reenum Aug 18, 2011 01:06 PM

            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?

            1. Quine RE: reenum Aug 18, 2011 01:12 PM

              Mushrooms, paneer, and waxy potatoes are all good to sub, I also suggest cauliflower. Try half potato and half cauliflower as well.

              1. David11238 RE: reenum Aug 18, 2011 01:35 PM

                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.

                1. dave_c RE: reenum Aug 18, 2011 01:54 PM

                  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.

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