Brown Girl Vegan

Author: ramyaramesh3007

  • Vegan Nasi Goreng (Indonesian Fried Rice)

    Vegan Nasi Goreng (Indonesian Fried Rice)

    This famous Indonesian dish is made with leftover rice stir fried with vegan tofu egg, vegetables, and fresh aromatics. Perfect for a quick and easy meal.

    If cooking seems complicated to you, you are at the right place – I’m here to show you that vegan cooking is more EASY than you think! This Indonesian fried rice – also known as Nasi Goreng – is one of my favourite ways to clear out leftover vegetables, protein and rice. “Nasi” means “rice,” and “goreng” means “fried,” so it directly translates to “fried rice.”

    Here are some easy pointers to make this delicious and easy spicy fried rice:

    • Use leftover rice for the perfect fried rice because it has a firmer texture. Using freshly cooked rice can cause the dish to be too mushy.
    • Some of my favourite vegetables to add to fried rice are kailan, bok choy, kale, carrot, corn and long beans. Depends on what I have in my fridge but this recipe only includes tofu egg and beans.
    • To make this recipe gluten free, substitute the soy sauces with a gluten free version like tamari or coconut aminos. There are also gluten free soy sauces available (look for ones without wheat in them).

    Ingredients You Need

    • rice – usually, day-old rice is preferred because it’s drier and less sticky, making it easier to fry and absorb the flavours.
    • aromatics – shallots, garlic, red chilies (use the small ones for more spice – I used the large one)
    • kecap manis – this sweet soy sauce is a signature component of nasi goreng. It adds a rich sweetness to the dish. However, the version I used is not gluten free – you can substitute this with soy sauce and a pinch of agave.
    • protein – I made a vegan tofu egg but you can also add just fried tofu or tempeh.
    • vegetables – common vegetables include carrots, peas, green onions, and cabbage. Here, I used long beans and maitake mushrooms.
    • garnish – fried shallots, sliced cucumber, tomato, lime and red chilies.

    Gluten free substitutions: 1 tsp kecap manis = 1 tsp gluten free soy sauce + 1/2 tsp agave. You can also use tamari or coconut aminos. Use gluten free soy sauce in place of dark soy sauce as well. If using vegan shrimp paste, ensure it’s gluten free. In place of that, you can use sambal paste too.

    Allium free substitutions: Omit garlic and shallots/red onion (both fresh and in powder forms). Instead use a pinch of asafoetida in both cases. Omit adding white part of scallions. Substitute green part of scallions for coriander for garnish. Omit fried shallots. Ensure sambal paste is allium free.

    Print Recipe

    Vegan Nasi Goreng (Indonesian Fried Rice)

    This famous Indonesian dish is made with leftover rice stir fried with vegan tofu egg, vegetables, and fresh aromatics. Perfect for a quick and easy meal.
    Prep Time5 minutes
    Cook Time15 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Indonesian, Malaysian
    Keyword: fried rice, zero waste
    Servings: 2 1 if you’re really hungry!

    Ingredients

    Vegan Tofu Egg

    • 100 g extra firm tofu
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tbsp nutritional yeast
    • 1/2 tsp black salt

    Nasi Goreng

    • 1.5 cups cooked white rice day old
    • neutral or olive oil for frying
    • 1/2 red onion sub 2 shallots
    • 1 tsp minced garlic
    • 1/2 large red chili
    • 1 tbsp kecap manis
    • 1 tsp vegan shrimp paste optional
    • 1 cup mushrooms any kind, I used maitake
    • 1/4 cup chopped long beans
    • 1 tsp kecap manis
    • 1 tsp dark soy sauce

    Garnish

    • 2 stalks scallions
    • 4 tomato wedges
    • 6 slices cucumber
    • 2 tbsp fried shallots
    • lime wedges
    • vegan sambal optional

    Instructions

    • If you don’t have day-old rice, cook fresh rice, spread it on a tray to cool, and let it sit for 20-30 minutes to dry out. Cold rice is easier to fry and won’t clump together.
    • Dice shallots or red onion finely.
    • Heat 2 tbsp of vegetable oil in a large pan or wok over medium-high heat. Add your shredded mushrooms and saute with kecap manis until browned. Keep aside.
    • Crumble tofu and add all your seasonings. Mix together and stir fry in the same pan for 1-2 minutes. Remove the tofu and set aside.
    • Add more olive oil if necessary. Sauté the shallots until fragrant and softened, about 2-3 minutes.
    • Add the white part of scallions, red chilies, minced garlic and saute for a minute.
    • Add kecap manis, long beans and other vegetables (if using) to the pan. Stir-fry for another 2 minutes until the vegetables are tender but still vibrant. Add tofu egg and mushrooms back into the pan.
    • Add the cold rice to the pan and break up any clumps. Stir well to combine with the vegetables.
    • Drizzle dark soy sauce. Stir-fry everything together until the rice is evenly coated and heated through.
    • Serve nasi goreng with your choice of garnish: fried shallots, sliced cucumber, tomato wedges, lime wedges, red chilies, and spring onions.
  • Penang Char Kway Teow

    Penang Char Kway Teow

    This vegan penang char kway teow stir fry is packed with fresh chewy rice noodles, fresh vegetables, egg doused in a smoky and savoury sauce.

    Penang Char Kway Teow is a famous Malaysian street food made with stir-fried flat rice noodles, seafood or meat, and vegetables. It’s signature flavour is ‘wok hei’ that directly translates to the ‘breath of the wok’ which gives this noodle dish its smokey and charred aroma.

    It originated in Penang and you can find this cheap street food anywhere – back when I was not vegan I’ve tried this dish several times and it’s very addictive!

    But now you and I can enjoy this speedy, plant-based twist on this classic noodle dish that can be ready in 15 minutes. I particularly love this vegan stir-fry because it’s made with fresh rice noodles, vegetables and has its dose of protein.

    Tips to Make the Perfect Char Kway Teow

    I’ve been disappointed by many vegan versions of char kway teow I’ve tried so here are some tips you can use at home to perfect it:

    1. Use a seasoned wok. It’s okay if you don’t have a wok like me, I used a non-stick pan – what is important is high heat to achieve that deliciously smoky “wok hei” flavour.

    2. The balance of salty, sweet, savory, and spicy flavours in the sauce makes this dish ultra tasty with none of the meat.

    3. Incorporate vegan egg or sausage to make it close to the authentic char kway teow, giving you the perfect bite!

    Ingredients You Need

    • dried wide flat rice noodles – these are naturally gluten free, you can also use dried rice noodles!
    • vegan sausage – fry it in agave to mimic taiwanese sausage!
    • stir fried ‘egg’ tofu – garlic and onion powder, nutritional yeast and black salt
    • vegetables – mung bean sprouts, garlic chives or spring onions
    • aromatics – minced garlic, vegan sambal
    • sauce (not gluten free) – light soy sauce, dark soy sauce, kecap manis, vegan oyster sauce

    Gluten free substitutions: Use gluten free sausage. Here are some gluten free sauce substitutes

    • light soy sauce = gluten free soy sauce, tamari, coconut aminos
    • dark soy sauce = gluten free soy sauce, tamari, coconut aminos
    • kecap manis = agave syrup or coconut sugar
    • vegan oyster sauce = gluten free mushroom seasoning

    Allium free substitutions: Omit minced garlic, garlic powder and substitute with asafoetida (hing) in both. Omit garlic chives. Use allium free sambal or chili paste.

    Print Recipe

    Penang Char Kway Teow

    This vegan penang char kway teow stir fry is packed with fresh chewy rice noodles, fresh vegetables, egg doused in a smokey and savoury sauce.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Fusion, Malaysian, Singaporean
    Keyword: gluten free, noodles, street food
    Servings: 2

    Ingredients

    • 200 g cooked flat rice noodles
    • 3 tbsp olive oil or neutral oil
    • 1 vegan sausage
    • 1 tsp agave
    • 1/2 cup mung bean sprouts
    • 1/2 cup garlic chives or spring onions
    • 3 cloves garlic minced
    • 1 tbsp sambal paste
    • 1/4 tsp liquid smoke optional for extra smokiness
    • 2-4 tbsp noodle water

    Sauce

    • 1 tbsp light soy sauce
    • 1 tbsp dark soy sauce
    • 1 tsp kecap manis
    • 1 tbsp vegan oyster sauce

    Stir Fried 'Egg' Tofu

    • 1/2 block extra firm tofu around 100-120g
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1/4 tsp turmeric
    • 1/2 tsp black salt
    • 1 tbsp nutritional yeast

    Instructions

    • In a small bowl, mix together the light soy sauce, dark soy sauce, vegan oyster sauce, kecap manis and noodle water (if using). Set the sauce aside.
    • Heat 1 tablespoon of oil in a wok or large frying pan over medium-high heat. Add the sliced vegan sausage, brush with agave and stir-fry for 1-2 minutes until it becomes slightly crispy. Set aside.
    • Crumble tofu and add all your seasonings. Mix together and stir fry for 1-2 minutes on a pan.
    • Add 2 tbsp oil to the pan, then saute minced garlic. Add 1/4 cup beansprouts and saute for a minute.
    • Add in eggs, sausage and cooked rice noodles. Drizzle the sauce and mix well. Add sambal paste, liquid smoke and mix again.
    • Saute the rice noodles for 2-3 minutes. Add in remaining 1/4 cup beansprouts, garlic chives and give it a good mix until they are half cooked. The vegetables should be slightly tender but still crunchy.
    • Drizzle over some chili oil and enjoy!
  • 10-Minute Spicy Chili Oil Wontons

    10-Minute Spicy Chili Oil Wontons

    These vegan ‘pork’ and vegetable wontons drenched in a spicy chili oil base are dreamy, addictive and make the perfect appetizer!

    Wontons are traditional Chinese dumplings that typically have stuffings like meat and vegetables. In this recipe, I substituted it with firm tofu and added in vegetables like shiitake mushrooms, cabbage and chopped spring onions.

    The folding process may be daunting to some but it’s actually very simple! Make sure you get SQUARE shaped wonton wrappers and place some filling on the wrapper. Get ready some water to make sure the wrapper sticks when you fold.

    Ingredients You Need

    • square wonton wrappers – most of them contain gluten, by default. You could use rice paper as a dumpling wrapper. If you happen to find other gluten free versions, please leave a comment below!
    • filling – tofu as protein and vegetables like shitake mushrooms, spring onions, cabbage
    • OR you can also prep the wontons ahead or use frozen wontons!
    • aromatics – minced ginger
    • sauce – soy sauce, rice wine vinegar, sesame oil, black pepper, salt
    • spices – gochugaru, five-spice powder

    Gluten free substitutions: Use rice paper instead of wheat-based wonton wrappers. Use gluten free soy sauce or tamari or coconut aminos.

    Allium free substitutions: Use chopped coriander instead of spring onions. Omit minced garlic and use hing (asafoetida) instead.

    Print Recipe

    10-min Spicy Chili Oil Wontons

    These vegan 'pork' and vegetable wontons drenched in a spicy chili oil base are dreamy, addictive and make the perfect appetizer!
    Prep Time1 hour
    Cook Time10 minutes
    Total Time1 hour 10 minutes
    Course: Appetizer, Side Dish
    Cuisine: Chinese
    Keyword: chili oil, dumplings
    Servings: 25 wontons

    Ingredients

    • 25-30 square wonton wrappers
    • 300 g extra firm tofu
    • 6 shitake mushrooms
    • 3 tbsp spring onions
    • 1.5 cups shredded cabbage
    • 1 tbsp soy sauce
    • 1 tsp rice wine vinegar
    • 1 tsp sesame oil
    • 1 tsp minced ginger
    • 1 tsp minced garlic
    • 1/4 tsp black pepper
    • salt if required
    • 25 frozen vegan wontons (if not making from scratch)

    Chili Oil Sauce

    • 1 tsp gochugaru
    • 1/2 tsp toasted sesame seeds
    • 1/4 tsp 5-spice powder
    • 1/2 tsp minced garlic
    • 2 tbsp sesame oil
    • 1 tsp chili oil
    • 1 tbsp light soy sauce
    • 1 tsp rice wine vinegar
    • 3 tbsp hot water

    Garnish

    • green part of spring onions

    Instructions

    • Chop mushrooms, cabbage and spring onions finely. Crumble up extra firm tofu as well.
    • Add sesame oil to pan. Once heated, add minced ginger and sauté until fragrant.
    • Add mushrooms, cabbage and sauté them until they are cooked. Add in spring onions in last and sauté for a few minutes.
    • Then add firm tofu, soy sauce, vinegar, black pepper & salt (if needed).
    • Fold 30 wantons as shown in my video (above). Boil them for 30 seconds-1 minute (they cook really fast!). When they float to the top, drain them and keep the water.
    • Add all dry spices to a heat-proof bowl. Heat up sesame oil and pour over the spices. Add soy sauce, rice wine vinegar and chili oil. Mix well.
    • Add dumplings to the sauce and give it a good toss until well-combined.
    • Garnish with chopped spring onions and toasted sesame seeds. Enjoy!
  • Vegan Birria Samosas

    Vegan Birria Samosas

    These fusion samosas include a vegan mushroom carnitas filling encased in crispy paratha and paired with a spicy consommé for an addictive snack!

    The concept of samosas are such an integral part of Indian snack culture and rightfully so because they single handedly helped me survive university. Samosas are often pretty big triangular pastries filled with a savoury filling, often consisting of spiced potatoes, peas, or lentils. They can be deep-fried, baked or air fried.

    Though I love all types of samosas, I especially loved samosa chaat which is basically crushed samosas lathered in chickpea curry, tamarind sauce, mint chutney and yogurt. It’s an indulgent snack or can even be considered a meal given it has all the components of a balanced meal – protein, carbs and fibre.

    Screenshot

    The part that requires more time to make is the samosa crust itself which is why I’m always looking for easier hacks to prepare the crust – you can check out the recipe for my Air Fried Samosas made with spring roll wrappers.

    Birria samosas are the perfect fusion snack combining the tender, flavourful Mexican birria meat made with shredded king oyster mushroom and extra firm tofu with the crispy, triangular Indian samosa. Imagine a spiced birria filling wrapped in flaky, golden pastry, making for the most addictive bite!

    This recipe is a little longer than my quick recipes but it’s worth it to make get the best flavours when recreating this dish at home. Since it’s vegan, you also don’t have to spend much time stewing the meat but by preparing them the right way, you can maximise on flavour.

    Ingredients You Need

    • samosa crust – we’ll be using frozen parathas for this recipe. Alternatively, you can use spring roll wrappers too.
    • neutral oil for frying
    • canned adobo peppers in chipotle sauce – we’re adding this for the base of the birria consommé
    • aromatics – dried red chilies (guajillo chiles, deseeded or dried red chilies) white onion, smashed garlic cloves
    • seasoning – vegan beef boullion cube
    • spices – chili powder, mexican oregano (I used regular), ground cumin, coriander seeds, salt
    • herbs – bay leaves add so much flavour and you can use coriander for garnish

    For the shredded ‘meat’ carnitas, you would need…

    • king oyster mushrooms – these are best to shred!
    • extra firm tofu – to add more dimension and add a meaty texture to the dish. You can substitute this with more mushrooms to make this recipe soy free.
    • spices – garlic powder, taco seasoning, oregano
    • acidity – orange juice or pineapple juice
    • dark soy sauce – for colour (not gluten free!)

    Gluten free substitutions: Use rice paper instead of instant parathas or spring roll wrappers. You can air fry or pan fry them in oil instead of deep frying them. Use tamari or coconut aminos instead of dark soy sauce – you can also omit it altogether.

    Allium free substitutions: Omit onion and garlic. Instead add a pinch of hing (asafoetida).

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    4 from 1 vote

    Vegan Birria Samosas

    These fusion samosas include a vegan mushroom carnitas filling encased in crispy paratha and paired with a spicy consommé for an addictive snack!
    Prep Time45 minutes
    Cook Time45 minutes
    Total Time1 hour 30 minutes
    Course: Appetizer, Side Dish
    Cuisine: Fusion, Indian, Mexican
    Keyword: indian, mexican, samosas, snack
    Servings: 10 samosas

    Ingredients

    Birria Broth

    • 2 guajillo chiles, deseeded sub 4 dried red chilies
    • 1 can adobo peppers in chipotle sauce
    • 4 smashed garlic cloves
    • 1/2 white onion
    • 1 tbsp olive oil
    • 2 bay leaves
    • 1 tsp chili powder
    • 1 tsp mexican oregano
    • 1 tsp ground cumin
    • 1 tsp coriander seeds
    • 1 beef boullion cube
    • 3 cups water
    • salt to taste

    Vegan Mushroom & Tofu Carnitas

    • 4 king oyster mushrooms
    • 450 g extra firm tofu
    • 1 tbsp olive oil
    • 1 tsp ground cumin
    • 2 tsp dried oregano
    • 3 tbsp taco seasoning
    • 2 tsp garlic powder
    • 1 tbsp dark soy sauce
    • 1/2 cup pineapple or orange juice
    • bunch cilantro

    Garnish

    • white onions
    • cilantro
    • lime wedges

    Instructions

    • Soak red chilles in warm water for 10 minutes. Blend the chilies, adobo peppers and garlic cloves with some water into a paste.
    • Slice white onion into strips.
    • Add some olive oil and onions onto a pan. Saute for 1-2 minutes and add in the paste. Saute.
    • Add all dry spices and saute for a few minutes. Add water, beef boullion cube and bay leaves – mix well, close the lid and let the broth simmer.
    • Shred your king oyster mushrooms with a fork and pull them apart. Drain the excess water from your tofu and grate the blocks.
    • To another pan, add some olive oil and add mushrooms. Pan fry them until they release all the water. Then add in your shredded tofu
    • Add your spices and seasonings and toss them until they brown and fried. Mix gently so as to not break apart the tofu shreds.
    • Then add in dark soy sauce, 4-5 tbsp birria broth, and pineapple juice. Give that a good mix and set that aside. Your 'meat' must be slightly moist.
    • Take frozen parathas from the freezer – slice them in half. Roll one half into a cone shape and fill them with 3-4 teaspoons of carnitas filling. Seal the open edge by pressing it tightly with your fingers.
    • Repeat for the rest.
    • Heat oil in a deep pan over medium heat. Once hot, carefully add the samosas in batches.
    • Fry until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels.
    • Garnish with chopped coriander, white onions and serve warm with birria consommé.
  • Crispy Smashed Brussels Sprouts Chaat

    Crispy Smashed Brussels Sprouts Chaat

    The perfect blend of savoury, spicy and tangy chaat with a base of smashed roasted brussels sprouts, and layers of yogurt, chutneys and crunchy garnish.

    Screenshot

    This was the most spontaneous idea I’ve ever tried but it also turned out to be the most flavourful that would convert any brussels sprouts hater! Believe me or not, I’ve never grown up eating brussels sprouts because I’ve only heard people hating on it – but once I discovered it, there was no going back.

    I think of them as mini cabbages and when they’re roasted, they give this beautiful char while also retaining that crunch. We’ve all heard of smashed potatoes, but smashed brussels sprouts are such a fun way to eat them! Simply boil them, smash them with a heavy glass or your hands and roast them in the oven until crispy. You can also pan roast them.

    Chaat is also one of my FAVOURITE EVER indian snacks because of all the beautiful layers of chutneys and garnish. Combining smashed brussels sprouts with chaat means that you get to enjoy this versatile vegetable with all the flavours of tamarind-date chutney, mint coriander chutney and refreshing vegan on yogurt.

    The cherry on top is definitely the garnish which is essentially pomegranate pearls and sev, which is an indian snack made with gram flour, oil and spices making it gluten free too!

    Ingredients You Need

    • brussel sprouts – you can also recreate them with potatoes. You can find my Smashed Potato Chaat recipe here.
    • olive oil – be generous with the olive oil to get sufficient crisp
    • seasoning – try using nutritional yeast to get that cheesy flavour
    • condiments – asafoetida, chili powder, salt and pepper
    • to get that crisp – corn starch slurry made with corn starch and water
    • chutneys – tamarind-date chutney, mint-coriander chutney, vegan soy yogurt
    • garnish – pomegranate pearls, sev (fried indian snack you can find at an indian grocer)
    • spices – chaat masala, kashmiri chili powder

    Gluten free substitutions: Ensure hing (asafoetida) is gluten free.

    Allium free substitutions: None!

    Print Recipe

    Smashed Brussels Sprouts Chaat

    The perfect blend of savoury, spicy and tangy chaat with a base of smashed roasted brussels sprouts, and layers of yogurt, chutneys and crunchy garnish.
    Prep Time15 minutes
    Cook Time45 minutes
    Total Time1 hour
    Course: Appetizer
    Cuisine: Fusion, Indian
    Keyword: brussels sprouts, chaat, indian food, indian recipes
    Servings: 4

    Ingredients

    Smashed Roasted Brussels Sprouts

    • 15 brussels sprouts
    • 2 tbsp olive oil
    • 2 tbsp nutritional yeast
    • pinch hing
    • 1 tsp chili powder
    • 1/4 tsp black pepper
    • 1 tsp salt
    • 2 tsp corn starch
    • 1/4 cup water
    • 1 tsp salt (boiling)

    Tamarind-Date Chutney

    • 4 medjool dates
    • 2 tsp coconut sugar
    • 2.5 tbsp tamarind paste or sauce
    • 1/2 tsp ground cumin
    • 1/2 tsp chili powder
    • 1.5 tsp lemon juice
    • 1/2 cup warm water

    Mint-Coriander Chutney

    • 2 tbsp mint leaves
    • 1/2 green chili
    • 1/2 cup coriander leaves
    • 1/4 tsp ground cumin
    • 1 tsp lemon juice
    • 1/2 tsp ginger paste
    • 2 tbsp peanuts
    • 1 tsp salt

    Toppings

    • 1/4 cup pomegranate pearls
    • 2-3 tbsp sev
    • 3 tbsp vegan yogurt (with salt)
    • 1/2 tsp chaat masala
    • 1/2 tsp chili powder
    • handful coriander

    Instructions

    • Bring water to a boil. Add 1 tsp salt to the water.
    • Remove the tough ends of the brussels sprouts and any discoloured leaves. Boil brussels sprouts for 10 minutes and drain excess water. Keep the water to use in other steps of the recipe.
    • Make seasoning by combining olive oil, nutritional yeast, hing, chili powder, black pepper, salt, corn starch and water. Whisk until well combined.
    • Place each brussels sprout on a baking tray and gently flatten it with the bottom of a glass or a plate. You can also use centre of your palms to do so.
    • Preheat the oven to 425°F (220°C). Arrange the smashed sprouts on a baking sheet lined with parchment paper. Brush with the seasoning on both sides.
    • Roast for 25-30 minutes, flipping halfway through, until golden and crispy.
    • For the tamarind-date chutney, combine all ingredients in a high speed blender and blend until smooth. Add more water if the chutney is more like a paste than a sauce.
    • Repeat the same process for the mint-coriander chutney.
    • Whisk some vegan unsweetened yogurt until smooth. You can add a pinch of salt if necessary.
    • Arrange the roasted brussels sprouts on a large serving plate. Drizzle the whisked yogurt, and sprinkle some chaat masala and chili powder.
    • Drizzle the tamarind chutney, and mint-coriander chutney over the sprouts.
    • Sprinkle some pomegranate seeds evenly on top. Add a generous handful of sev for crunch and coriander to taste. Serve!
  • Curry Leaf Pesto Pasta Salad

    Curry Leaf Pesto Pasta Salad

    Try this easy pasta salad with baby spinach, roasted chickpeas, and juicy pomegranate pearls tossed together in an unique curry leaf pesto dressing. You won’t regret it.

    Forget plain pasta salads with basic dressings and try this spruced up pesto pasta salad with a mix of raw and cooked vegetables dressed in a herby, zesty pesto sauce. We’ve also added in a secret ingredient to make it more nutritious!

    I love using this particular pasta shape (called cellentani) for pasta salads as they are able to soak up the flavour of the dressing really well. For the toppings – you can try my 5-minute Vegan Feta Cheese here as well, in addition to roasted chickpeas to up your protein intake.

    For the raw vegetables, I went with baby spinach and pomegranate pearls. They worked so well in the salad!

    For the dressing, the ingredients are very similar to my regular vegan pesto – basil leaves, pine nuts, nutritional yeast, lemon juice and garlic powder. This time round I also added toasted curry leaves. I drew inspiration from my mum’s signature green chutney (indian dip) that she makes for us to eat with rice for healthy skin and hair. Curry leaves are super aromatic when toasted and it blends right in with the taste of pesto!

    Ingredients You Need

    • basil leaves – any kind works!
    • curry leaves – toast them before blending for ultimate flavour.
    • walnuts – you can also use pine nuts, cashews or macadamia.
    • nutritional yeast – a substitute for parmesan and gives the best cheesy flavour!
    • lemon juice – for acidity
    • spices and condiments – ground cumin, salt and black pepper (+garlic powder / hing optional)
    • pasta – fusilli or cellentani works well in this recipe
    • protein – chickpeas, tofu or any other type of beans would work as well
    • toppings – baby spinach / arugula
    • fruits – pomegranate pearls

    Gluten free substitutions: Use a gluten free pasta like brown rice pasta. Ensure if you use hing, it’s gluten free as it normally contains wheat flour.

    Allium free substitutions: Use hing instead of garlic powder.

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    Curry Leaf Pesto Pasta Salad

    Try this easy pasta salad with baby spinach, roasted chickpeas, and juicy pomegranate pearls tossed together in an unique curry leaf pesto dressing. You won’t regret it.
    Prep Time10 minutes
    Cook Time15 minutes
    Total Time25 minutes
    Course: Main Course, Salad
    Cuisine: Indian, Italian
    Keyword: pasta, pasta salad
    Servings: 4

    Ingredients

    Curry Leaf Pesto

    • 30 g  basil leaves
    • 20 g toasted curry leaves
    • 1/2 cup walnuts
    • 3 tbsp nutritional yeast
    • 1 tbsp lemon juice
    • 2 tbsp extra virgin olive oil
    • 1/2 tsp salt
    • 1/4 tsp ground cumin
    • 1/4 tsp black pepper
    • 1 tsp garlic powder or sub with pinch of hing

    Toppings

    • 2 cups dry pasta
    • 1 can chickpeas
    • 1/2 tsp ground turmeric
    • 1 tsp chili powder
    • salt and black pepper
    • 1/2 cup pomegranate pearls
    • 2-3 cups baby spinach

    Instructions

    • Boil pasta according to package instructions. Drain and rinse the pasta with cold water. Save the pasta water.
    • Toast the curry leaves on pan until crispy. Toss in all the ingredients needed for the curry leaf pesto dressing into a blender.
    • Blend until you get a smooth paste. If the paste is too thick, add some pasta water and blend again.
    • Drain excess water from chickpeas in a can and rinse them. Toast them with spices like turmeric, chili powder, salt and black pepper for 5-10 minutes until crispy.
    • Assemble the pasta salad – add your baby spinach into a bowl, followed by pasta, chickpeas, and pomegranate. Pour over pesto dressing, give it a good mix.
    • Top with more chickpeas and pomegranate. Enjoy!

  • Crispy Masala Roasted Potatoes

    Crispy Masala Roasted Potatoes

    These easy-to-make irresistible crispy roasted potatoes are seasoned with spices and baked to golden brown perfection!

    These crispy masala roasted potatoes can be made vegan in a hot minute with the right spices and cooking method of potatoes. They are absolutely crunchy, delicious and addictive.

    Here are my tips on how you can master this dish for your next family gathering:

    Parboil your potatoes

    Parboiling your baby potatoes allows your potatoes to get crispy on the outside. If you skip this step, chances are that the outside skin remains rough and you won’t get that crunchiness. For this recipe, you would need to boil the potatoes in salted water for about 10 minutes.

    Shake em’ up!

    Toss your desired spices on the potatoes and cover the lid – shake them until the spices are evenly coated on the potatoes and they have a ‘fluffy’ appearance. Then, all you have to do is heat the oil up in a baking tray add those potatoes in and bake them to perfection.

    It’s all in the spices

    To get potatoes to taste ultra flavourful and addictive, you need to include these ingredients:

    • Vinegar or lemon juice – for acidity
    • Olive oil – use a generous amount for maximum crisp
    • Spices – kashmiri chili powder, turmeric, coriander powder, cumin, garam masala and hing (asafoetida)

    This recipe is gluten free (use pure asafoetida – not with wheat flour mixed in) and allium free!

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    Crispy Masala Roasted Potatoes

    These easy-to-make irresistible crispy roasted potatoes are seasoned with spices and baked to golden brown perfection!
    Prep Time15 minutes
    Cook Time40 minutes
    Total Time55 minutes
    Course: Appetizer
    Cuisine: British, Fusion, Indian
    Keyword: indian recipes, potatoes
    Servings: 4

    Ingredients

    • 6 medium potatoes
    • 2 tsp chili powder
    • 1/2 tsp turmeric
    • 1 tsp coriander powder
    • 1 tsp ground cumin
    • 1 tsp garam masala
    • pinch asafoetida
    • salt
    • black pepper

    Garnish

    • fried curry leaves or chopped coriander

    Instructions

    • Preheat oven to 200C.
    • Peel potatoes and cut them into sizeable cubes. If using baby potatoes, simply halve them. If using larger potatoes, cut them into 1-1.5 inch cubes.
    • Bring water in a pot to a boil and add 2 tsp salt.
    • Add in the potatoes and cook for 10 minutes. Drain excess water.
    • Transfer to a bowl and add your spices. Cover with a lid and toss them until well combined. The potatoes should have a fluffy texture.
    • Add some olive oil to a baking tray and place the tray in the oven for 10 minutes for oil to heat up. Spread the seasoned potatoes in a single layer on the tray.
    • Roast in the preheated oven for 25-35 minutes, turning the potatoes halfway through the cooking time. The potatoes should be golden brown and crispy on the outside when done.
    • Once out of the oven, sprinkle with crispy curry leaves. Enjoy!

  • Vegan Keema Wellington

    Vegan Keema Wellington

    This main table centrepiece is a savoury vegan twist on the classic beef wellington, featuring spiced ground vegetables wrapped in golden puff pastry.

    If I had to choose a centerpiece every festive season, it would always be wellington. But without the animal juice, how good of a wellington can we actually make? This spiced keema wellington is entirely made with plant juices instead and is flavourful enough for you to keep wanting more.

    Made with whole foods like textured vegetable soy protein, shitake mushrooms, carrots, peas, walnuts and oats, the texture is as a meaty as it can get. When encased in a golden puff pastry and drizzled with a curried coconut gravy, this centrepiece is as perfect as it gets – and well, also universally loved.

    Ingredients You Need

    • vegan mea-ty filling
      • textured vegetable protein – or soy chunks that will need to be re-hydrated and ground
      • shitake mushrooms – gives for the most umami. You can also use button mushrooms or portabello mushrooms
      • vegetables – carrots, peas and potatoes (optional)
      • binders – oat flour, ground walnuts, flax meal (2 flax eggs)
    • vegan puff pastry
    • aromatics – red onion, green chili, ginger, garlic
    • whole spices – cumin seeds, fennel seeds
    • dry spices – kashmiri chili powder, garam masala, turmeric
    • condiments – tomato paste, light soy sauce, worchestershire sauce
    • oil – olive oil and vegan butter
    • curried coconut gravy – dry spices, vegetable stock, full fat coconut milk, corn starch slurry

    Allium free substitutions: Substitute onions with 1/2 cup chopped cabbage. Omit garlic and substitute with a pinch of hing (asafoetida). For the curried coconut gravy, omit minced garlic and substitute with minced ginger and a pinch of hing (asafoetida).

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    5 from 1 vote

    Vegan Keema Wellington

    This main table centrepiece is a savoury vegan twist on the classic beef wellington, featuring spiced ground vegetables wrapped in golden puff pastry.
    Prep Time45 minutes
    Cook Time25 minutes
    Total Time1 hour 10 minutes
    Course: Main Course
    Cuisine: British, Fusion, Indian
    Keyword: keema, wellington
    Servings: 2 wellingtons

    Ingredients

    • 2 medium puff pastry sheets
    • 2 tbsp ground flax meal + 6 tbsp water
    • 1 cup walnuts
    • 1/2 oat flour
    • 2 tbsp olive oil
    • 1 tbsp vegan butter
    • 1 tsp cumin seeds
    • 1 tsp fennel seeds
    • 1 red onion
    • 4 cloves garlic, minced or crushed
    • 2 tsp ginger paste
    • 1 green chilli
    • 1 medium carrot 1/2 cup chopped
    • 2 cups chopped shitake mushrooms
    • 1/2 cup frozen peas
    • 1 cup dry textured vegetable protein hot water to rehydrate
    • 2 tsp kashmiri chili powder
    • 1/4 tsp turmeric
    • 1 tbsp garam masala
    • 2 tbsp tomato paste
    • 1 tbsp light soy sauce
    • 1 tbsp worchesterchire sauce
    • salt
    • black pepper
    • 2 tbsp vegan butter melted, to brush

    Curried Coconut Gravy

    • 1 tsp kashmiri chili powder
    • 1/4 tsp turmeric powder
    • 2 tsp garam masala
    • 1 tsp minced garlic
    • 1/4 tsp black pepper
    • 3/4 cup water
    • 1/2 vegetable stock cube
    • 1 tbsp light soy sauce
    • 200 ml coconut milk
    • 1 tbsp corn starch mixed with 1/4 cup water

    Instructions

    • Rehydrate TVP in hot water for 10 minutes. Add flax meal to water and let it thicken at room temperature.
    • Chop vegetables and aromatics finely: onions, shitake mushrooms, carrots, TVP.
    • Saute cumin and fennel seeds in oil for 1-2 minutes. Add onions and saute until translucent.
    • Add chopped green chili, minced garlic and ginger paste. Saute for a few minutes.
    • Add chopped shitake mushrooms, dry spices and saute until spices are cooked.
    • Add in tomato paste, carrots, TVP, light soy sauce, worchesterchire sauce, salt and black pepper. Saute until vegetables are cooked and well combined.
    • Finally add in frozen peas and give it a good mix. Let cool.
    • To the mixture, add oat flour, ground walnuts and flaxmeal. Mix until well combined.
    • Preheat your oven to 400°F (200°C).
    • Roll out the puff pastry on a lightly floured surface. Lay it out flat, ensuring it’s big enough to wrap around your filling.
    • Spoon the cooled keema filling into the center of the pastry, shaping it into a log shape (similar to a sausage roll). Leave about 2 inches of space on all sides for folding.
    • Carefully fold the sides of the pastry over the filling, then roll it up tightly, pinching the edges to seal the seams. If you have extra pastry, you can create a decorative top or design. Place the Wellington seam-side down on a baking sheet lined with parchment paper. Score in a criss cross fashion.
    • Brush the entire surface of the wellington with the vegan butter.
    • Bake for 20-25 minutes or until the pastry is golden brown and crispy. I like to grill it for 2 minutes to get the top golden brown. Be careful not to burn.
    • While that's baking make your sauce: saute some minced garlic in oil. Add spices and saute them until cooked.
    • Add water, veg stock cube, and whisk gently until there are no clumps while on stove. Add coconut milk, light soy sauce and corn starch slurry. Bring to a boil and let it thicken.
    • Let the Keema Wellington rest for about 10 minutes before slicing. This helps the filling set and makes for cleaner cuts.
    • Drizzle the gravy over the wellington before serving. Enjoy!

  • Tamarind Glazed Carrots with Herby Yogurt Dressing

    Tamarind Glazed Carrots with Herby Yogurt Dressing

    These pan roasted whole carrots glazed in a tamarind-coconut sugar sauce are served with a refreshing mint-coriander yogurt dressing.

    Nothing screams festive season more than whole roasted carrots – this time, however, we’ll be pan roasting them for the perfect char and brushing them with the homemade tamarind sauce for the most delicious spiced glaze. When paired with a light, creamy and refreshing green yogurt dressing, this makes for a tasty side plate at your dinner table – no matter the occasion.

    These carrots cook beautifully in just under 15 minutes which gives you enough time to blend together the ingredients for the dressing. All in all, this dish takes just 20 minutes to make and still packed with flavour.

    Ingredients You Need

    • whole carrots – if you have carrot tops, chop them up and add them to the ingredients for the dressing before blending them.
    • coconut sugar – this gives a nice caramelised sweetness and is refined sugar free
    • seasonings – chili powder for that spice, onion & garlic powder
    • tamarind pulp
    • agave or maple syrup
    • olive oil – for roasting
    • herbs – coriander & mint leaves
    • aromatics – green chili, lime juice
    • spices – ground cumin, garlic powder
    • dairy free yogurt – soy, cashew or oat yogurt works the best here!

    Gluten free substitutions: None!

    Allium free substitutions: Substitute onion and garlic powders with a pinch of hing (asafoetida).

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    Tamarind Glazed Carrots with Green Yogurt Dressing

    These pan roasted whole carrots glazed in a tamarind-coconut sugar sauce are served with a refreshing mint-coriander yogurt dressing.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Appetizer
    Cuisine: Fusion, Indian
    Keyword: asian dressing, carrots
    Servings: 6

    Ingredients

    • 6 medium carrots
    • 2 tbsp olive oil
    • 1 tsp chili powder or chili flakes
    • 2 tbsp coconut sugar
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 2 tbsp tamarind paste made from tamarind pulp
    • 1/2 tsp salt
    • 1/4 tsp black pepper

    Herby Yoghurt Dressing

    • 1/2 cup coriander
    • 2 tbsp mint leaves
    • 1 cup vegan yogurt
    • 1 tsp garlic powder
    • 1/2 tsp ground cumin
    • 1 green chili
    • 1 tbsp lemon juice
    • pinch salt

    Garnish

    • chopped coriander
    • chopped green chilies
    • chili powder

    Instructions

    • Cut carrots vertically into halves.
    • Mix together ingredients for marinade. On a pan, place carrots facing down and gently brush the marinade on carrots with a brush.
    • Flip them and repeat the process. Flip them back and brush more of the marinade. Cover the lid and let the carrots roast.
    • To a blender, combine all ingredients and blend on high until smooth and creamy.
    • Add a splash of water to the marinade and pour over carrots. Let them cook down in the tamarind sauce. The total durations takes at least 10-15 minutes.
    • Place the carrots on a plate and drizzle the yogurt dressing. Garnish with chopped coriander, green chili and chili powder. Enjoy!
  • Curly Fries Potato Salad (Dairy Free)

    Curly Fries Potato Salad (Dairy Free)

    If the most iconic dairy free creamy potato salad dressing had a baby with crispy curly fries, the combination would be this out of the world crunchy potato salad!

    This recipe is one of my favourites because it’s easy, definitely tastes like a potato salad and is super creamy, herby and tangy WHILE also being mega crunchy from the twister fries! It’s addictive and refreshing at the same time.

    The best part? All you need is an air fryer to air fry the curly fries to perfection. . Using fresh herbs makes a whole lot of difference with the flavour too! However, you can still use dried herbs, still tastes superb.

    If you love potatoes, you also must check out my Vegan Crispy Parmesan Potatoes recipe. And since the focus of these recipes are potatoes, these recipes are entirely gluten free too!

    You can also try my Viral Smashed Roasted Potato Salad for all the boiling-potato tricks. As long as you’re at this page, we’re keeping it simple.

    If you’re in for an Indian Twist on smashed potatoes, check out my Crispy Smashed Potato Chaat recipe.

    Ingredients You Need

    • curly fries – you can also use tater tots for this recipe! or even criss-cut fries. Just air fry them according to package instructions.
    • olive oil – be generous with the olive oil for this recipe as it determines the crunch factor. You can also omit them if you want to go easy on the oil – it tastes the same!
    • vegan mayonnaise – I use vegan kewpie mayo, other brands I love are Heinz or you could make them at home too!
    • dijon mustard – adds the sharpness to the salad
    • vinegar – adds acidity. You can substitute this with lemon juice!
    • dill pickles – potato salad = pickles
    • celery – adds a lovely crunch to the salad, alongside the crispy potatoes!
    • herbs – chives and fresh dill are a must! You can use dried dill too.
    • seasoning – salt and smoked paprika

    This recipe is also gluten free and allium free! Just a friendly reminder to check if the vegan mayonnaise brand you use is gluten free. Also ensure any seasoning on the curly fries is allium free.

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    Curly Fries Potato Salad

    If the most iconic dairy free creamy potato salad dressing had a baby with crispy curly fries, the combination would be this out of the world potato salad!
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Appetizer, Salad
    Cuisine: American, Fusion
    Keyword: potatoes, salad recipes
    Servings: 4

    Ingredients

    • 1 pack curly fries
    • 3 small stalks celery  diced
    • 3 stalks fresh dill
    • 3 tbsp chives
    • 3 tbsp diced pickles
    • 1/2 cup vegan mayonnaise
    • 1 tsp dijon mustard
    • 2 tsp pickle brine
    • 1/2 tsp salt
    • 1/2 tsp smoked paprika

    Garnish

    • freshly chopped dill
    • chives
    • smoked paprika

    Instructions

    • Air fry twister fries according to package instructions. Toss them halfway. You can add olive oil if you'd like, but it's not necessary.
    • Mix your dressing ingredients in a bowl – vegan mayonnaise, dijon mustard, pickles, pickle brine, finely chopped celery stalks, chives and dill (Reserve some for garnish).
    • Add curly fries into the sauce mixture and toss to coat evenly. Garnish with chives, dill and smoked paprika. Serve!