Brown Girl Vegan

Author: ramyaramesh3007

  • Vada Pav

    Vada Pav

    This crispy potato fritter sandwiched between fluffy small buns laced with sweet and spicy chutneys are spicy, flavourful and delicious!

    Vada Pav is a popular fast food or street food dish that originated in central Mumbai as a snack heavily consumed by the working class. You can call it a mini Indian ‘burger’ or a ‘sandwich’ but basically you can have two to three of these with masala chai for the perfect afternoon pick me up.

    Vada basically refers to the crispy fried potato fritter coated in a chickpea batter. The potato filling is extremely simple to cook and prepare with cooked potato, a few spices and herbs. The chickpea frying batter is also very simple to make – combine the ingredients with water to make a nice batter and dunk the patties in it.

    The other most important thing is finding the right bread to make Vada Pav. Pav refers to a small fluffy bun that is widely consumed in India – it’s very soft and light. I managed to find a vegan one where I live and even though traditionally, it is served as it is, I toasted them in vegan butter for more flavour.

    Print Recipe

    Vada Pav

    This crispy potato fritter sandwiched between fluffy small buns laced with sweet and spicy chutneys are spicy, flavourful and delicious!
    Prep Time15 minutes
    Cook Time30 minutes
    Total Time40 minutes
    Course: Appetizer, Snack
    Cuisine: Indian
    Keyword: indian food, indian recipes
    Servings: 4

    Ingredients

    Potato Filling

    • 2 medium potatoes (cooked and peeled)
    • 1 tbsp oil
    • 1/2 tsp mustard seeds
    • 1/2 tsp fenugreek seeds
    • 1/2 tsp cumin seeds
    • 1 sprig curry leaves
    • 1 small green chilli
    • 1 tsp ginger paste
    • 1/4 tsp turmeric powder
    • 1 tsp chili powder
    • pinch hing
    • handful coriander
    • 1 tsp lime juice
    • salt

    Chickpea Batter

    • 3/4 cup besan / chickpea flour
    • 1 tbsp rice flour
    • 1/4 tsp turmeric
    • 1/4 tsp chili powder
    • pinch hing
    • salt
    • 1/2 tsp baking powder / soda
    • 1/2 cup water

    Vada Pav

    • green chutney
    • tamarind chutney
    • 4 ladi pav (bread)
    • boondi (made from excess chickpea batter)
    • 4 small green chillies

    Instructions

    • Microwave potatoes on high for 3-4 minutes with the lid closed. Let it cool down, peel off the skin and mash the cooked potatoes.
    • To a pan, add oil, followed by mustard, fenugreek and cumin seeds. Once they sizzle and pop, add curry leaves. Lower the flame here if required.
    • Add chopped green chili, ginger paste and saute for 1-2 minutes.
    • Add spices like turmeric, chili powder and salt. Saute for 30 seconds and make sure they don't burn.
    • Add cooked potatoes and mix well. Add chopped coriander, lime juice and give it a good mix.
    • Mix the ingredients for the chickpea batter – chickpea and rice flour, spices, salt and baking powder. Gradually add water and whisk until smooth.
    • Shape your potatoes into a ball and dunk it in the mixture.
    • Heat up oil for deep frying in another pan. Make sure oil is not too hot. Gently place the potato coated in batter into the oil and fry until golden.
    • Take them from the pan and place on a paper towel to drain any excess oil.
    • Once done frying the patties, spoon some of the excess batter with a spoon or fork and drop them into the hot oil. Once they crisp up, take them out. This is called Boondi.
    • Similarly, drop the green chillies in the oil and be careful during this process. Take the chillies out once they are fried.
    • Slide your ladi pav into half and spread some vegan butter. Pan fry until toasted.
    • Layer the bun with tamarind chutney, green chutney, boondi and vada. Place a green chili before covering with the other slice of bun. Serve!

  • Black Pepper Chettinaad Tofu

    Black Pepper Chettinaad Tofu

    This indian-style tofu stir fry dish is the perfect accompaniment to any meal – it’s spiciness balanced by the flavourful spices really make this dish!

    This Chettinaad Tofu recipe cleared out in just a few minutes by my family because it made such an addictive snack slash side dish! Made with a delicious Chettinaad-style black pepper sauce, these tofu bites are the perfect accompaniment to any meal. If you think tofu is bland, fret not – this recipe is here to change your mind!

    Chettinaad cuisine originates from the Chettinaad region in Tamil Nadu in South India. Traditionally, they traded salt and spices that add rich flavours to the food. Lots of whole and ground spices with fresh aromatics are the key to amazing flavour!

    They are also known for their spiciness but you can make it customisable. You also add grated coconut to make it taste like a more authentic version.

    What You Need for This Recipe

    • extra firm tofu – you don’t have to freeze and thaw the tofu for this recipe, but you can if time allows for it
    • aromatics – tomato, green chillies, ginger paste are standard spices
    • whole spices – cinnamon sticks, bay leaf, black peppercorn, fennel seeds, cumin seeds
    • ground spices – turmeric, garam masala, kashmiri chili powder
    • lots of freshly cracked black pepper
    • lime juice – for acidity
    • dark soy sauce – for colour
    • grated coconut – this is optional but adds a lot of flavour!
    Print Recipe

    Black Pepper Chettinaad Tofu

    This indian-style tofu stir fry dish is the perfect accompaniment to any meal – it's spiciness balanced by the flavourful spices really make this dish!
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Appetizer
    Cuisine: Fusion, Indian
    Keyword: indian food, indian recipes, tofu recipes
    Servings: 3

    Ingredients

    • 400 g extra firm tofu
    • 2 tbsp olive oil
    • 1 tomato
    • 1-2 green chillies
    • 1 cinnamon sticks
    • 1 bay leaf
    • 8 black peppercorns
    • 1/2 tsp fennel seeds
    • 1/2 tsp cumin seeds
    • 1/2 tbsp ginger paste
    • 1/2 tsp turmeric
    • 1/2 tbsp garam masala
    • 1 tsp kashmiri chili powder
    • 1 tsp salt
    • 1 tsp freshly cracked black pepper
    • lime juice
    • 1-2 tsp dark soy sauce
    • 1/4 cup grated coconut (optional)
    • 1/2 cup water

    Instructions

    • Chop tofu into squares and pan fry in oil until crispy.
    • To a pan, add the whole spices – bay leaves, cinnamon, cloves – and saute them until fragrant for a minute.
    • Add chopped green chili and minced ginger. Saute until it becomes fragrant.
    • Add tomatoes, and saute a few minutes. Add ground spices – turmeric, garam masala and chili powder – saute them until they are fully cooked for a few minutes.
    • Add black pepper, grated coconut and saute for a minute. Add water and give it a good mix. Keep stirring until there's a nice emulsified gravy.
    • Add your tofu back in and add a splash of lime and dark soy sauce. Add salt as required and give that a good mix.
    • Serve with spring onions or chopped coriander!
  • Vegan Hainanese Chicken Rice

    Vegan Hainanese Chicken Rice

    This dish is a plant-based twist on the classic Singaporean dish – king oyster mushrooms wrapped in tofu skin for the ultimate vegan chicken cutlet!

    Hainanese Chicken Rice was a big part of my life, growing up in Singapore. The fragrant rice paired with a steamed or roasted chicken cutlet would sometimes come as a set with blanched greens and delectable sauces namely – chili garlic sauce and sweet soy sauce.

    Hainanese Chicken Rice is a popular dish, originating from the Hainan province in Southern China. It traditionally consists of tender poached or steamed chicken served with fragrant rice cooked in chicken broth. The dish is complemented by condiments like chili-garlic sauce, ginger sauce, and dark soy sweet sauce.

    The dish is now found is many Southeast Asian countries due to its taste and popularity. You’d be surprised to hear that it’s now considered the national dish of Singapore along with many other tasty dishes.

    This recipe is made in collaboration with my fellow talented creator and food blogger Veggie Anh, and we attempt to show you how to make a realistic, authentic yet plant-based Chicken Rice.

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    Vegan Hainanese Chicken Rice

    This dish is a plant-based twist on the classic Singaporean dish – king oyster mushrooms wrapped in tofu skin for the ultimate vegan chicken cutlet!
    Prep Time1 hour
    Cook Time30 minutes
    Total Time1 hour 30 minutes
    Course: Main Course
    Cuisine: Chinese, Singaporean
    Keyword: chicken rice, mushroom recipes
    Servings: 4

    Ingredients

    'Chicken' Rice

    • 2 cups thai rice
    • 1 tbsp ginger paste
    • 2 tbsp sesame oil
    • 2 tsp kombu dashi
    • 1 tbsp light soy sauce
    • 1/4 tsp white pepper
    • tied bunch of pandan leaves
    • salt

    Vegan 'Chicken'

    • 4 king oyster mushrooms 150g
    • 1 tsp salt sub mushroom seasoning
    • 1/8 tsp 5-spice
    • black pepper
    • 1 sheet large beancurd skin

    Garlic Chili Sauce

    • 2 large red chillies
    • 3 cloves garlic
    • 1/2 tbsp ginger paste / minced ginger
    • 3 calamansi limes get the juice!
    • 1/2 tsp sugar
    • 1 tsp salt
    • water to blend

    Sweet Soy Sauce

    • 2 tbsp dark soy sauce
    • 1 tbsp vegan oyster sauce
    • 1 tsp agave syrup

    Garnish

    • cucumber
    • tomatoes
    • cilantro or chopped scallions

    Instructions

    • Boil king oyster mushrooms in 4 cups of water. Add salt and let the mushrooms boil for 10 minutes.
    • Remove mushrooms and transfer to an ice bath. Remember to save the mushroom broth. Gently squeeze the mushrooms to drain any excess water.
    • Rinse rice 3-4 times to discard the starchy water. Make sure the final round of rinsing, the water is clear or almost clear.
    • To a pot, add sesame oil. Saute ginger until fragrant for 30 seconds.
    • Add rice to the pot and saute for a few minutes.
    • Add 3.5 cups of mushroom broth, followed by kombu dashi, salt and white pepper. Then add in the tied bunch of pandan leaves.
    • PRESSURE COOKER: Let it cook on a high flame until you hear a whistle. Switch off stove and let it remain in the steam for 10-15 minutes.
    • RICE COOKER: Add rice, aromatics, water, and close the lid and press the button to start the cooking process.
    • Soak your tofu skin in hot water until it becomes soft.
    • Slit your mushrooms vertically and slice them open so they form a flat cutlet shape. Prepare the salt rub using mushroom seasoning, pepper and 5-spice powder. Rub the mushrooms and wrap them in the beancurd skin.
    • To a pan, add some oil and fry the cutlets until lightly brown on both sides. Chop them into slices one they cool down.
    • For the chili garlic sauce, combine all the ingredients into a high speed blender and blend until smooth.
    • For the sweet soy sauce, combine the ingredients and give them a good mix.
    • Once the rice is cooked, mix in 1 tbsp sesame oil and soy sauce for more flavour.
    • Plate the chicken rice with vegan chicken, cucumber, tomatoes, scallions and serve with chili garlic and sweet soy sauces.
  • The Best Guacamole Recipe

    The Best Guacamole Recipe

    This vegan, gluten free and gut-friendly guacamole recipe is so addictive and goes great in burritos, burrito bowls, tacos and more!

    This guacamole recipe is plain and simple, which is why it tastes delicious! The tanginess balanced with the creaminess from the avocado and juiciness from the tomatoes is what makes this recipe just perfect.

    What You Need for This Recipe

    • avocados – The quality of the avocados you use makes or breaks a good guacamole. To ensure they are ripe, make sure they are slightly to the touch and not rock hard. Another way to identify is also to ensure they turn a dark colour and have a rough surface!
    • tomatoes – Roma tomatoes are perfect for this recipe, but I couldn’t find them so used grape tomatoes instead. These are better than cherry tomatoes as they are less watery
    • cilantro – a quintessential herbs for guac!
    • jalapeno – I used one in this recipe, but you can use two for extra heat!
    • lime juice – freshly squeezed lime juice is the best
    • salt – sea salt to taste
    • onion – I am avoiding these to make this recipe more gut friendly, but if we were to use onion, 1/2 a red onion would be perfect in this!

    Guacamole is naturally gluten free, nut free and soy free so literally anyone can indulge in this! (unless you have a gene that makes cilantro taste like soap OOPS!)

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    Best Guacamole Recipe

    This vegan, gluten free and gut-friendly guacamole recipe is so addictive and goes great in burritos, burrito bowls, tacos and more!
    Prep Time5 minutes
    Cook Time5 minutes
    Total Time10 minutes
    Course: Appetizer, Side Dish
    Cuisine: Mexican
    Keyword: dips
    Servings: 4

    Ingredients

    • 2 medium ripe avocados
    • 8 grape tomatoes (1 roma tomato)
    • 1 jalapeno
    • 2.5 tbsp chopped cilantro
    • 1 lime, juiced
    • 1/2 tsp sea salt
    • pinch black pepper
    • 1/2 red onion (optional)

    Instructions

    • Chop up finely these ingredients: tomatoes, jalapenos, coriander and onion (if using).
    • Mash the ripe avocados in a bowl. Add the ingredients and squeeze in some fresh lime.
    • Add sea salt and a pinch of black pepper. Mix well and serve with chips or on tacos!
  • Cereal Tofu

    Cereal Tofu

    This Cereal Tofu is a vegan version of the popular Singapore Cereal Prawns dish and is absolutely mouthwatering! Gluten free option too.

    Cereal dishes are an absolute must in Zi Char Restaurants – these are popular casual restaurants in Singapore where families and friends gather to buy several dishes in large portions to share and enjoy. It’s always paired with other seafood dishes like Chili Crab, Fried Squid, Seafood White Beehoon and so on! This dish is hence, the perfect share plate.

    Obviously the traditional version is not vegan, but you can get the same exact taste with this recipe. It’s a little more complicated than my 20-minute tofu recipes, but absolutely worth it for the addictive snack it is!

    Tips to Make the Best Cereal Tofu

    1. Use the right tofu!

    For Cereal Tofu, you would need to use Pressed Tofu. The texture for this type of tofu is in between soft/silken tofu and extra firm tofu. However, if you are not able to access this exact type of tofu, firm tofu would work well as well.

    2. Frying Methods

    Deep frying would make sure the tofu batter is evenly fried. Use a neutral oil for deep frying. However, if you’d like to minimise the amount of oil used, I suggest pan frying in avocado or olive oil but the results won’t be as the same as when you deep fry it.

    You can also air fry them until crispy.

    3. Gluten Free Version

    I have also written a gluten free version for this dish using corn flakes and the taste will absolutely blow your mind. Substitute the Nestum Cereal with equal part corn flakes.

    You would also substitute the plain flour with either gluten free flour or rice flour – in equal portions.

    Print Recipe

    Cereal Tofu

    This Cereal Tofu is a vegan version of the popular Singapore Cereal Prawns dish and is absolutely mouthwatering! Gluten free option too.
    Prep Time15 minutes
    Cook Time15 minutes
    Total Time30 minutes
    Course: Side Dish
    Cuisine: Asian, Singaporean
    Keyword: tofu recipes
    Servings: 4

    Ingredients

    • 300 g pressed tofu firm silken tofu
    • 1/4 cup all-purpose flour (sub gluten free flour or rice flour for gluten free)
    • 2 tbsp corn starch
    • 1 tsp salt
    • 1/3 cup plant milk
    • 1/2 cup nestum cereal (sub crushed cornflakes for gluten free)

    Vegan Cereal

    • 1 tbsp vegan butter
    • 2 chili padi
    • handful curry leaves
    • 1/3 cup nestum cereal (sub crushed cornflakes for gluten free)
    • salt as needed

    Instructions

    • Mix the ingredients for the batter – flour, corn starch, salt, plant milk. Give that a good mix.
    • Pour nestum cereal on to a separate plate. Drain excess water from the pressed tofu and cut them into cubes.
    • Coat them in the batter, followed by the cereal.
    • To a pan, add oil and fry a few minutes on each side until crispy.
    • To another pan, add vegan butter and wait until it melts. Add curry leaves and chili padi (be careful, it pops!) and saute for 30 seconds.
    • Add nestum cereal, salt and give that a good mix.
    • Pour that on top of the fried tofu and serve!

  • Whipped Tofu Ricotta with Hot Honey

    Whipped Tofu Ricotta with Hot Honey

    This vegan tofu whipped ricotta is creamy, luscious and so delectable when paired with this vegan hot ‘honey’ and garlic toasted baguette!

    I first made this Ricotta with the intention of replicating the texture of ricotta – thick and curdled. I accidentally blended it more than the desired time but was also presented with a creamy, tangy and delicious dip which is how this whipped tofu ricotta was born!

    The viral whipped ricotta trend was also very intriguing, along with people obsessing over hot honey! I also like to add some sweetness to spice to balance the flavours so this was just perfect.

    This dip paired with freshly toasted garlic butter baguettes are out of this world – you can also substitute this with a crispy sourdough. It is phenomenal!

    What You Need

    For the Whipped Tofu Ricotta, you would need:

    • extra firm tofu – any other softer tofu types will not work for this. For a soy free version, you can try vegan paneer (pea based) here.
    • nuts – I used pine nuts but an alternative would be macadamia nuts or a cheaper alternative would be cashews!
    • spices – garlic and onion powder
    • flavour – lemon juice and nutritional yeast
    • to blend – plant milk

    For the Hot Honey, you only need 3 simple ingredients: agave syrup, hot chili flakes and cayenne pepper!

    This recipe is also gluten free.

    Print Recipe

    Whipped Tofu Ricotta with Hot Honey

    This vegan tofu whipped ricotta is creamy, luscious and so delectable when paired with this vegan hot 'honey' and garlic toasted baguette!
    Cook Time10 minutes
    Total Time10 minutes
    Course: Condiment, Side Dish
    Cuisine: Fusion
    Keyword: dip, tofu recipes
    Servings: 2

    Ingredients

    Whipped Tofu Ricotta

    • 200 g extra firm tofu
    • 2 tbsp pine nuts
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tbsp lemon juice
    • 2 tbsp nutritional yeast
    • 3/4 tsp salt
    • 2 tbsp plant milk

    Hot Honey

    • 2 tbsp agave syrup
    • 1 tsp chili flakes
    • 1/4 tsp cayenne pepper

    Instructions

    • Blend all of the ingredients needed for Tofu Ricotta in a high speed blender until smooth.
    • Add chili flakes and cayenne pepper to agave syrup and heat in microwaves for 30 seconds.
    • Let it cool down and drizzle over the ricotta!
  • Tandoori Tofu Tikka Kebab

    Tandoori Tofu Tikka Kebab

    This Indian Tofu Tikka Skewers are charred, smoky and delicious from the spices, and is perfect when served with my vegan mint yogurt chutney.

    Tandoori Tikka dishes are my faves in North Indian Cuisine – I’ve grown up eating them in restaurants and the smokiness is just unreal. However, it may be quite challenging to recreate the flavours at home if you don’t have a tandoor. This recipe calls for the same char and smokiness while being completely vegan and gluten free!

    Tips to Make the Perfect Skewers

    Remember to use extra firm tofu for this recipe. You get the best texture when you freeze your tofu, thaw them and rinse out any excess water.

    You can use a tofu press or anything heavy to press out the excess water. Or just wrap the tofu block in thick layers of paper towels and place something heavy on top of it. Then wrap paper towels to absorb any remaining water.

    Use soy yogurt for the best taste and texture of the tandoori paste.

    You can marinate the tofu for them to absorb the flavours but if you’re pressed for time, you can skip it – it still tastes very flavourful!

    Ingredients You Need

    • extra firm tofu – always use extra firm tofu for the best texture
    • vegan yogurt – I like to use soy or cashew for the best flavour. Coconut yogurt may be a little too strong and overpowering
    • kashmiri chili powder – this is essential for the nice red colour of the skewers
    • spices – you would need ground fennel, cumin, coriander, onion & garlic, turmeric, black pepper
    • lime juice – for that tanginess
    • neutral oil – you can also olive oil or avocado oil. You can also omit the oil if you want to keep the recipe oil free
    Print Recipe

    Tandoor Tofu Tikka Kebab

    This Indian Tofu Tikka Skewers are charred, smoky and delicious from the spices, and is perfect when served with my vegan mint yogurt chutney.
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Appetizer, Main Course
    Cuisine: Indian
    Keyword: indian recipes, tofu recipes
    Servings: 4

    Ingredients

    • 2 blocks extra firm tofu (300g)
    • 2 tbsp vegan yogurt (soy/cashew)
    • 2 tsp kashmiri chili powder
    • 1 tsp fennel powder
    • 1 tsp cumin powder
    • 1 tsp coriander powder
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1/4 tsp turmeric powder
    • 1/4 tsp black pepper
    • 1 tsp lime juice
    • 1/4 tsp liquid smoke
    • 1-2 tbsp oil
    • salt
    • splash of water

    Garnish

    • chopped coriander
    • lime wedge

    Instructions

    • Preheat over to 220C.
    • Add all spices, lemon juice and yogurt to a bowl and give it a good mix. Add a splash of water if the mixture is too thick.
    • Thaw your frozen extra firm tofu in the microwaves for 2-3 minutes and drain any excess water.
    • Break them up into chunks and coat well in the marinade. Marinate for a few hours to overnight if time allows. If not, please proceed to the next step.
    • Insert them into skewers, along with some vegetables if you'd like. You can use multi-coloured bell peppers for that vibrant colour.
    • Bake them for about 15 minutes, flipping them halfway and put them on the grill setting for 5-10 minutes.
    • Top with some chopped coriander and lime wedge. Serve with my mint coriander chutney.
  • Tempeh Katsu Curry

    Tempeh Katsu Curry

    This luscious and thick homemade Japanese Curry paired with crispy Tempeh Katsu is addictive and perfect for your next weeknight dinner.

    Growing up in Singapore, I was exposed to many different types of cuisines, including Japanese cuisine. One of the dishes I had frequently in school or when I patronised the famous Monster Curry chain (known for their gigantic portions of food), was the always the Katsu Curry Rice. It usually comes with a portion of rice, Japanese curry with a customisable spice level and a big katsu chicken cutlet. Sometimes it also came with a side of pickled vegetables.

    When I went vegan, I definitely missed the flavours of having Japanese Curry. The difference between Japanese Curry and many Indian curries are that Japanese curries tend to be slightly sweeter because of the addition of apples and sweeteners.

    Traditional Japanese curries are made with a store bought curry roux which we will make at home easily with the authentic Japanese Curry Powder. For vegetables, we’ll be adding carrots and potatoes to mimic the original version. I like to add some extra condiments, like soy sauce, worcestershire sauce for that extra umaminess and apples, agave syrup for the sweetness.

    Print Recipe

    Tempeh Katsu Curry

    This luscious and thick homemade Japanese Curry paired with crispy Tempeh Katsu is addictive and perfect for your next weeknight dinner.
    Prep Time10 minutes
    Cook Time40 minutes
    Total Time50 minutes
    Course: Main Course
    Cuisine: Japanese
    Keyword: curry, japanese recipes
    Servings: 4

    Ingredients

    Japanese Curry

    • 2 medium potatoes
    • 1 carrot
    • 1 tsp minced ginger
    • 1/2 apple
    • 1.5 tbsp olive oil
    • 3 tbsp Japanese curry powder
    • 3 tbsp flour
    • 4.5 cups water
    • 1 tbsp light soy sauce
    • 1 tsp worchestershire sauce (sub 1/2 tbsp ketchup)
    • pinch hing
    • salt
    • black pepper
    • 2 tsp la-yu (Japanese chili sesame oil)

    Tempeh Katsu

    • 2 blocks tempeh (400g)
    • 1 cup oat milk
    • 1 tbsp apple cider vinegar
    • 1 cup corn starch
    • 1.5 cups panko breadcrumbs
    • salt

    Instructions

    • Chop your carrots and potatoes into small cubes. Blend apple into a paste or diced them finely.
    • Add oil to a pan, minced ginger and saute until fragrant. Add the vegetables and saute for a few minutes.
    • Mix together curry powder and flour with 1/2 cup water. Whisk until there are no lumps.
    • Add 3 cups of water to the pot, and bring to a boil. Add apple, curry roux and give it a good mix.
    • Simmer for 15-20 minutes until the vegetables are cooked. If the curry is too thick, add more water until it reaches your desired consistency.
    • Add soy sauce, worchestershire sauce, salt, black pepper and la-yu. Mix until well combined.
    • Meanwhile, slice your tempeh blocks into half and boil them for 3-5 minutes in salted water.
    • Add apple cider vinegar to oat milk. Mix the corn starch and breadcrumbs with some salt, separately.
    • Dunk the tempeh into oat milk, followed by corn starch, oat milk then finally breadcrumbs.
    • Heat up oil and fry the tempeh until golden brown and crispy on both sides.
    • Chop them evenly. Serve curry with rice, tempeh katsu, some furikake and sliced spring onions. Enjoy!
  • Vegan Tzatziki with Greek Tofu Souvlaki

    Vegan Tzatziki with Greek Tofu Souvlaki

    This classic greek yogurt dip paired with a herby and zesty grilled tofu souvlaki (skewers) are delicious – even more when paired together in a pita!

    There are many ways to make Vegan Tzatziki to end up with the ultimate creamy, cooling and refreshing dip. It reminded me a lot of Raita, an Indian dip used to accompany spicy dishes like briyani. Turns out – Tzatziki has a very interesting historical story.

    In the past when the Ottoman Empire was trading heavily, many people in India enjoyed Raita, made with yogurt and sometimes refreshing additions like cucumbers or onions. At the same time, Indians were apparently ruled by an elite Persian class who ate biryani often.

    And what could be used to cool down the spice of briyani? A refreshing yogurt sauce. When the Persians arrived back in the Middle East, they took raita but the Greeks ended up enjoying the dip more. They experimented with yogurt and cucumber to make Tzatziki, the refreshing dip we enjoy today.

    In my version, I’ve paired the dip with Tofu Souvlaki marinated in herbs, spices and olive oil. Both dishes are super simple to make and can be made in under 30 minutes!

    What Do I Need for This?

    For the Tzatziki, you would need…

    • cucumber – I shredded Japanese cucumbers and they worked well for this dip
    • vegan yogurt – I highly discourage using coconut yogurt as the flavour is too strong. Soy yogurt would work best. If you’re allergic to soy, you can try cashew yogurt
    • fresh dill – dried dill would also work
    • fresh lemon juice – for the tanginess
    • garlic powder
    • extra virgin olive oil

    For the Souvlaki, you would need…

    • extra firm tofu – frozen, thawed and drained of excess water
    • mixed herbs – dried oregano, rosemary, thyme, and parsley
    • garlic powder
    • smoked paprika
    • extra virgin olive oil
    • bamboo skewers

    Both dishes are 100% gluten free!

    Print Recipe

    Vegan Tzatziki with Greek Tofu Souvlaki

    This classic greek yogurt dip paired with a herby and zesty grilled tofu souvlaki (skewers) are delicious – even more when paired together in a pita!
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Condiment, Side Dish
    Cuisine: Greek
    Keyword: dip, meditarranean
    Servings: 2

    Ingredients

    Vegan Tzatziki

    • 1 cup vegan yogurt
    • 1 tbsp lemon juice
    • 1/2 tbsp garlic powder
    • 1/2 japanese cucumber
    • 1 tsp dried dill (1 tbsp fresh dill)
    • 1-2 tbsp olive oil
    • salt

    Tofu Souvlaki

    • 300 g extra firm tofu
    • 2 tbsp dried mixed herbs
    • 2 tsp garlic powder
    • 1/4 cup olive oil
    • 1/2 tsp smoked paprika
    • salt
    • black pepper

    Instructions

    • Freeze your extra firm tofu and thaw them in the microwave for 2-3 minutes. Drain off excess water.
    • Break them into chunks. Mix the ingredients for souvlaki marinade. Toss them into the marinade and coat them evenly with the sauce.
    • Insert about 4 to 5 pieces into a skewer and repeat the process. Brush the skewers with any extra marinade.
    • Let them marinate for an hour to overnight. Then bake them at 200C for about 15-20 minutes.
    • For the Tzatziki, shred half a cucumber. Add some salt and leave it out for 10 minutes and drain excess water.
    • To a bowl, add all your ingredients, except olive oil and give them a good mix. Drizzle some olive oil on top.
    • Serve them in stuffed pitas, or have them as they are. Enjoy!

  • 5-min Coriander Mint Chutney

    5-min Coriander Mint Chutney

    In every Indian household, a green chutney is staple – this recipe is herby, tangy and spicy, complementing tandoori dishes perfectly.

    This easy 5-minute Coriander Mint Chutney recipe is my go-to green chutney dip for tandoori dishes, kebabs and bombay sandwich. I paired this with my Tofu Tandoori Tikka Skewers that were so addictive.

    You can make this chutney without yogurt for south indian style dishes like Idli and Thosai. However, for more Tandoori style dishes, the addition of vegan yogurt elevates the chutney to another level and also helps to cool down the overall dish. I would recommend using soy or cashew yogurt for this recipe, rather than coconut yogurt to mimic the non-vegan version.

    What You Need for This Recipe

    • mint leaves – these are crucial but you wouldn’t want to add too much mint leaves, then your chutney would become bitter.
    • coriander – add coriander leaves with stems for a no waste recipe
    • ginger – fresh ginger or minced ginger would work well
    • green chili – this is essential for spice, you can use any type of green chili like jalapenos
    • soy/cashew yogurt – the creaminess of the yogurt helps to cool down the flavours of the dish
    • lemon juice – to add tanginess while balancing out spice from green chilies and bitterness from the leaves, specifically mint!
    • ground cumin – essential spice, you can also use whole cumin seeds but ground cumin would be best
    • salt & black pepper

    This recipe is vegan AND gluten free! You can store this in the fridge for about 3-5 days.

    Print Recipe

    5-min Coriander Mint Chutney

    In every Indian household, a green chutney is staple – this recipe is herby, tangy and spicy, complementing tandoori dishes perfectly.
    Total Time5 minutes
    Course: Condiment, Sauce
    Cuisine: Indian
    Keyword: chutney
    Servings: 5

    Ingredients

    • 3/4 cup mint leaves
    • 1 cup coriander with stems
    • 1 tsp minced ginger (2-3 slices of ginger)
    • 1-2 green chilies
    • 3/4 cup vegan yogurt
    • 1 tbsp lemon juice
    • 1/2 tsp ground cumin
    • 1/4 tsp black pepper
    • 1/2 tsp salt

    Instructions

    • Wash the herbs and pat them dry. Pluck the mint leaves from their stems and keep aside.
    • Combine all the ingredients in a high speed blender and give it a good blend. Add more yogurt or water to the mixture is too thick.