In my four years as a vegan, I’ve created plant-based versions of all sorts of popular fast food dishes — from Panera Bread’s white cheddar mac ‘n cheese to Chipotle’s burrito bowls. And now, I’ve graduated from franchises to food trucks with this copycat of Halal Guys’ infamous Chicken Over Rice.
If you’re unfamiliar with Halal Guys, let me enlighten you today. They are the self-described pioneers of American Halal food and their specialties include falafel, gyros, and chicken. Chicken Over Rice is by far their most popular dish and it consists of smoked chicken drizzled in a signature white sauce and served over a bed of turmeric rice with fresh lettuce and tomatoes.
It’s a really simple concept but the secret to its success is all in the seasonings. With the right spices and a bit of patience, it is absolutely possible to recreate this dish with only plant ingredients. Much like standing in line for your Halal Guys order, this recipe is 100% worth the wait. Let’s do it!
Copycat Halal Guys "Chicken" Over Rice (Vegan, Gluten-Free, Nut-Free)
Ingredients
- 10 oz tempeh
- 1 cup vegan yogurt
- 2 tsp minced garlic
- 1/2 tsp curry powder
- 1/2 tsp cumin
- 1/4 tsp coriander
- 1/4 tsp oregano
- salt, to taste
- 3/4 cup vegan yogurt
- 1/4 cup vegan mayo
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1/4 dill
- 1/4 tsp oregano
- 1/4 tsp mint
- 1/4 tsp garlic powder
- salt, to taste
- 3/4 cup basmati rice
- 1 tbsp olive oil
- 1/2 tsp curry powder
- 1/4 tsp turmeric
- 1/4 tsp pepper
- 1 cup water
- 1/2 tsp vegan chicken seasoning*
- 1 cup lettuce, chopped
- 2 medium tomatoes, diced
Instructions
- Dice the tempeh into nugget-sized pieces and add to a bowl. Add yogurt, minced garlic, curry powder, cumin, coriander, oregano, and salt to taste. Mix well and marinate in fridge overnight (at least 12 hours).
- To cook the tempeh, preheat your oven or air fryer to 400 degrees Fahrenheit. Tap off the excess marinade and transfer the pieces to a lightly greased or parchment lined baking sheet. If you are using an air fryer, you can transfer the tempeh directly to the basket. Bake for 40 minutes, (20 minutes if using air fryer), flipping halfway through.
- Prepare the signature white sauce. Whisk together yogurt, mayo, olive oil, lemon juice, dill, oregano, mint, garlic powder, and salt to taste. Transfer into a squeeze bottle for easy serving.
- To prepare the turmeric rice, add a tablespoon of oil to a pot on medium low heat. Add the rice and toast for about 2 minutes. Then, add curry powder, turmeric, and pepper. Toast for an additional 1 - 2 minutes, until fragrant. Add water, cover the pot, and cook until ready.*
- To assemble the bowls, add hot rice and top with chicken, lettuce, and tomatoes. Drizzle a generous amount of white sauce over everything and serve immediately.
Notes:
- I used the Vegan Chickenless Seasoning Salt from Trader Joe's but any chicken seasoning works! Just check to make sure it is vegan. Alternatively, you can cook the rice in a cup of vegan chicken-flavored stock instead of water.
- I cooked the rice on high pressure in my Instant Pot, which took about 8 minutes (+ 8 minutes natural release). If you are not using an Instant Pot, the cooking time will be around 17 - 20 minutes.
