Chicken Macaroni
Global • non_veg
How to Make Vegetarian Chicken Macaroni (Traditional & Healthy Version)
Vegetarian Chicken Macaroni is a delightful global snack that has made its way into Indian kitchens, especially among those seeking healthier and high-protein alternatives. Traditionally inspired by Western pasta dishes, this fusion recipe swaps out real chicken for plant-based protein, making it ideal for vegetarians while maintaining the rich, satisfying flavors reminiscent of Indo-Western cuisine. The dish blends whole wheat macaroni with a medley of colorful vegetables and succulent soya chunks (often called 'vegetarian chicken' in India), all tossed in mild Indian spices and a light tomato-based sauce. Vegetarian Chicken Macaroni is not only filling and comforting but also caters to the Indian palate with the addition of masalas, coriander, and fresh vegetables. It’s a popular choice for tea-time snacks, kids’ lunchboxes, or light dinners. Its popularity in Indian homes is a testament to the evolving tastes and the embrace of global ingredients while adhering to local dietary preferences. For calorie-conscious individuals, this recipe offers a healthy twist on a classic favorite, ensuring you enjoy the taste without compromising on nutrition.
Ingredients(for 1 medium bowl (about 200g) per person)
- 1 cup (100g) Whole wheat macaroni (uncooked)
- 1/2 cup (40g) Soya chunks (acts as vegetarian chicken)
- 1 medium Onion (finely chopped)
- 1 large Tomato (finely chopped)
- 1/2 cup Bell pepper (capsicum) (chopped, mixed colors)
- 1 small Carrot (grated or finely chopped)
- 1/4 cup Green peas (fresh or frozen)
- 1 tsp Ginger-garlic paste
- 1 tbsp Olive oil (or any healthy oil)
- 1/4 tsp Red chilli powder (adjust to taste) - optional
- 1/2 tsp Garam masala
- 1/4 tsp Turmeric powder (haldi)
- to taste Salt
- 2 tbsp Fresh coriander (dhaniya) (chopped, for garnish)
- 1 tsp Lemon juice (optional, for tanginess) - optional
Instructions
- 1
Boil the whole wheat macaroni in plenty of water with a pinch of salt until al dente (about 7-8 minutes). Drain and set aside.
10 minutes
Rinse with cold water to prevent sticking.
- 2
Soak soya chunks in hot water for 5 minutes. Squeeze out water and chop into bite-sized pieces.
5 minutes
Ensure all water is squeezed out for better texture.
- 3
Heat olive oil in a non-stick pan or kadhai. Add ginger-garlic paste and sauté for 30 seconds.
1 minute
This enhances the aroma and flavor.
- 4
Add chopped onion and sauté until golden. Add tomatoes and cook till soft and pulpy.
4 minutes
Cook on medium flame to avoid burning.
Why This Dish is Healthy
This recipe uses whole wheat macaroni to enhance fiber and micronutrient content while reducing refined carbs. Soya chunks act as a high-quality vegetarian protein, making it suitable for muscle maintenance and satiety. By incorporating a variety of colorful vegetables and using minimal oil, the dish is nutrient-dense yet low in calories and saturated fats, ideal for weight loss or a balanced diet. Its high protein and fiber content help manage hunger and promote overall health.
Vegetarian Chicken Macaroni is packed with protein from soya chunks and fiber from whole wheat macaroni and vegetables. Soya is a great plant-based protein source, while the array of veggies provides essential vitamins (A, C, K), minerals (iron, potassium), and antioxidants. Using olive oil keeps the fat content healthy, and the spices add anti-inflammatory benefits without extra calories. This dish offers a balanced ratio of complex carbs, protein, and dietary fiber, supporting sustained energy and digestion.
Pro Tips
- 💡Tip 1: Use whole wheat or multigrain macaroni for extra fiber.
- 💡Tip 2: Squeeze out soya chunks thoroughly for the best texture.
- 💡Tip 3: Add seasonal vegetables to boost nutrition and taste.
- 💡Tip 4: Do not overcook macaroni; al dente texture is best.
- 💡Tip 5: Garnish with fresh coriander and lemon juice for freshness.
Storage & Serving
Keeps for 6-8 hours at room temperature. Refrigerate for up to 2 days. Reheat with a splash of water to restore texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 420.0 kcal |
| Protein | 7.5 g |
| Carbohydrates | 18.0 g |
| Total Fat | 5.2 g |
| Fiber | 1.2 g |
| Sugars | 1.1 g |
| Iron | 0.9 mg |
| Calcium | 32.0 mg |
| Sodium | 320.0 mg |
| Potassium | 180.0 mg |
| Cholesterol | 22.0 mg |
| Vitamin A | 60.0 IU |
| Vitamin C | 3.0 mg |
| Magnesium | 22.0 mg |
| Zinc | 0.7 mg |
| Phosphorus | 85.0 mg |
| Vitamin D | 0.2 IU |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.1 mg |
| Vitamin B3 (Niacin) | 2.1 mg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.2 µg |
| Folate | 18.0 µg |
