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ROSA'S VEGAN CHICKEN KIEV

ROSA'S VEGAN CHICKEN KIEV
ROSA'S VEGAN CHICKEN KIEV

We held a competition with our friends @vitalite for one of you to win your very own BOSH! recipe, by suggesting a 'buttery' dish you'd love to see us make plant based. We announced the winner as the lovely @rosa.chatterley with her suggestion of a vegan take on a chicken Kiev.

Well here it is! This recipe turned out perfectly. It’s very ‘chickeny’, deliciously buttery with a mouthwatering pop of garlic and herbs. Tasty enough to have you licking your plates once you’ve finished! *chef’s kiss*

Thank you Rosa, without your wonderful suggestion we would never have tasted this glorious creation. Rosa mentioned she thought of this recipe because her husband loved chicken Kievs and has missed them since going vegan. We hope this recipe itches that scratch. You may love it even more than the original!

Ingredients
Method

Ingredients

  • 400g plant based chicken
  • 1 tsp chicken seasoning
  • 70g Vitalite Dairy Free Spread
  • 2 garlic cloves
  • 15g curly parsley (leaves)
  • Pepper to taste
  • 60g plain flour
  • 100ml plant based milk
  • 60g breadcrumbs
  • Vegetable oil for frying

Method

  1. 1.

    First, make the garlic butter | Peel and grate the garlic and add it to the food processor | Add the Vitalite Dairy Free Spread, parsley and pepper to the food processor and pulse to combine | Transfer half the mixture into the middle of one of the squares of greaseproof paper and roll the mixture into a 2” long tube | Repeat with the remaining ingredients so you have two tubes and put them in the freezer for at least 30 minutes to harden

  2. 2.

    Make the Kiev | Clean out the food processor | Add the plant based chicken and chicken seasoning to the food processor and blitz into a mince | Divide the mixture into 2 equal portions | Cut ⅓ off each portion and set to one side | Mould the large portions into the shape of chicken breasts | Place the chilled “garlic butter” into the middle of the “chicken breasts” | Cover the garlic butter with the remaining 2 ⅓ portions and mould the “chicken” mixture around the “garlic butter” to reform 2 “chicken” kievs

  3. 3.

    Coat the Kiev | Place the flour, dairy free milk and bread crumbs into three separate bowls then place the kiev in each respectively, making sure each time the kievs are well coated | Set to one side

  4. 4.

    Cook the kiev | Warm 1cm of oil in a deep frying pan over a medium heat - the oil is ready when the end of a wooden spoon starts to bubble gently | Add the breaded kievs to the oil and fry for 2 minutes on each side | Transfer the fried kievs to a baking sheet, put the sheet in the oven and bake for 15 minutes

  5. 5.

    Time to serve | Take the kievs out of the oven and serve immediately with your choice of sides - we recommend oven chips, garden peas and tomato ketchup