Brown Girl Vegan

Category: Christmas

  • Sausage Stuffed Portabello Mushrooms

    Sausage Stuffed Portabello Mushrooms

    These air fryer vegan sausage stuffed portabello mushrooms make for the perfect high protein side dish – and they’re addictive & delicious!

    Looking for an easy, delicious AND high protein festive side dish or snack idea? I gotchu. Make these healthy, balanced vegan sausage stuffed portabello mushrooms in an air fryer for the perfect juicy, satiating and addictive side.

    In this recipe, we used dehydrated soy chunks to recreate ‘sausage’ with a similar texture by rehydrating and breaking them apart. Then we’ll saute them in aromatics and spices for the ultimate flavorful stuffing.

    You can also bake these but using an air fryer reduces cooking time and gives the mushrooms a perfect crisp while keeping the filling and mushrooms soft, flavourful and juicy.

    Ingredients You Need

    • vegan sausage – you can use a plant based alternative or just use dehydrated soy chunks
    • big portabello mushrooms – you can use smaller ones too! But they shrink quite a bit so personally I prefer stuffing the bigger mushrooms. Keep the mushroom stems aside and chop them to include them as part of the mince.
    • olive oil – for air frying
    • aromatics – green chili, ginger-garlic paste
    • ground spices – garam masala, chili powder, cumin, coriander, turmeric, black pepper
    • seasonings – light soy sauce
    • lemon juice
    • vegetables – chopped bell peppers
    • garnish – chopped cilantro or mint leaves

    Allium free substitutions: Omit garlic paste and substitute with asafoetida (hing).

    Gluten free substitutions: Ensure soy sauce and asafoetida (hing) are gluten free.

    Print Recipe

    Sausage Stuffed Portabello Mushrooms

    These air fryer vegan sausage stuffed portabello mushrooms make for the perfect high protein side dish – and they’re addictive & delicious!
    Prep Time10 minutes
    Cook Time30 minutes
    Total Time40 minutes
    Course: Main Course
    Cuisine: Indian, Western
    Keyword: christmas, mushroom recipes

    Ingredients

    • 12 portabello mushrooms
    • drizzle olive oil
    • 1.5 cups dried soy chunks / TVP
    • 1 green chili
    • 1 tsp ginger-garlic paste
    • 1 tbsp garam masala
    • 1/2 tbsp chili powder
    • 1 tsp cumin
    • 1 tsp coriander powder
    • 1/4 tsp turmeric
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1/2 tsp salt
    • 1/4 tsp black pepper
    • 1 tbsp gluten free soy sauce
    • squeeze lime
    • corn starch slurry (1 tsp corn starch + 1/4 cup water)
    • 1 cup chopped tricolor bell peppers 1/3 of each bell pepper
    • mint leaves for garnish

    Instructions

    • Rehydrate soy chunks in hot water for about 10 minutes and drain the excess water.
    • Remove stems from mushrooms and chop them finely. Chop tri colored bell peppers and green chili finely.
    • Add oil to a pan. Add green chili and ginger-garlic paste – Saute until aromatic.
    • Add mushroom stems, bell peppers and all ground spices. Saute until spices are cooked – this will take about 5 minutes.
    • Add soy sauce, a squeeze of lime and corn starch slurry. Mix well.
    • Stuff the filling into the mushrooms and air fry for about 5-8 minutes until mushrooms are cooked. Top with chopped coriander or mint. Enjoy!
  • Tandoori Tofu ‘Turkey’

    Tandoori Tofu ‘Turkey’

    This Indian Tandoori Tofu ‘Turkey’ is charred, smoky and delicious from the spices and is perfect when served with my vegan mint yogurt sauce.

    Tandoori 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 can also trying freezing your tofu, thawing them and rinsing out any excess water to get a more spongey texture.

    Screenshot

    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. They key step here is to 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!

    You can find the recipe for my 5-minute Mint Coriander Chutney here.

    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
    • aromatics – ginger-garlic paste, onion powder, garlic powder
    • 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

    Allium free substitutions: Omit garlic paste, garlic powder and onion powder. Substitute it with a pinch of asafoetida (hing).

    Gluten free substitutions: Use gluten free yogurt. Otherwise, all ingredients are naturally gluten free.

    Print Recipe

    Tandoori Tofu ‘Turkey’

    This Indian Tandoori Tofu 'Turkey' is charred, smoky and delicious from the spices and is perfect when served with my vegan mint yogurt sauce.
    Prep Time2 hours
    Cook Time1 hour
    Total Time3 hours
    Course: Main Course
    Cuisine: Indian
    Keyword: christmas
    Servings: 4

    Ingredients

    • 2 blocks extra firm tofu  450g
    • 4 tbsp vegan soy yogurt
    • 1 tbsp kashmiri chili powder
    • 1 tsp garlic paste
    • 1 tsp ginger paste
    • 2 tsp fennel powder
    • 2 tsp coriander powder
    • 2 tsp onion powder
    • 2 tsp garlic powder
    • 1/2 tsp turmeric
    • 1/2 tsp black pepper
    • 1 tsp lime juice
    • 2 tbsp olive oil
    • salt
    • splash of water

    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.
    • Poke holes in extra firm tofu. Coat well in the marinade – Marinate for a few hours to overnight.
    • Bake them for about 20 minutes, flipping them halfway and put them on the grill setting for 5-10 minutes.
    • Let cool and slice into your spicy tofu 'turkey'. Enjoy!

  • Creamy Curried Mac & Cheese

    Creamy Curried Mac & Cheese

    This curried mac & cheese is made with elbow pasta and a creamy sauce infused with vegetables and flavored with fresh aromatics, baked to perfection.

    There’s something magical about this bowl of mac and cheese – the sauce is creamy, dairy free and infused with vegetables, aromatics and warm spices. Whether you’re vegan, dairy-free or just in the mood for something different, this dish is about to become a staple in your festive dinner table.

    You absolutely don’t need any meat to make this – only plant based ingredients for maximum flavour! I love making pasta recipes like this for my family and friends as it’s so versatile and easy to make. It also doesn’t skimp on the flavours from the ground spices.

    Screenshot
    Screenshot

    Ingredients You Need

    • elbow pasta – you can also use macaroni. Remember to boil until al dente!
    • vegan cheese sauce
      • sweet potato
      • yellow capsicum
      • carrots
      • red onion or shallots
      • garlic
      • green chili
      • ground spices: garam masala, chili powder, cumin, coriander powder, turmeric
    • coconut milk & oat milk – helps make the sauce thick and creamy
    • nutritional yeast – to add a cheesy flavour
    • salt and black pepper
    • breadcrumbs – gluten free if required
    • garnish – coriander & green chilies

    Allium free substitutions: Omit onion, garlic and substitute with a pinch of asafoetida (hing).

    Gluten free substitutions: Use gluten free macaroni and breadcrumbs. Ensure you use gluten free oat milk or soy milk. Use pure nutritional yeast without any added gluten inside.

    Print Recipe

    Creamy Curried Mac & Cheese

    This curried mac & cheese is made with elbow pasta and a creamy sauce infused with vegetables and flavored with fresh aromatics, baked to perfection.
    Prep Time20 minutes
    Cook Time1 hour
    Total Time1 hour 20 minutes
    Course: Main Course
    Cuisine: Fusion, Indian, Italian
    Keyword: christmas, indian recipes, pasta, pasta recipes
    Servings: 6

    Ingredients

    • 1 medium sweet potato
    • 1 large carrot
    • 1 yellow bell pepper
    • 1 red onion or 6 small shallots
    • 4 cloves garlic
    • 1 green chili
    • 1 tbsp garam masala
    • 1 tbsp chili powder
    • 1 tsp coriander powder
    • 1 tsp cumin
    • 1/2 tsp turmeric
    • 1 tsp salt
    • 1/4 tsp black pepper
    • olive oil for roasting
    • 200 ml coconut milk
    • 4 tbsp nutritional yeast
    • 1 cup oat milk
    • 1/2 cup water or veg stock
    • 1/2 cup breadcrumbs

    Garnish

    • green chili
    • chopped coriander

    Instructions

    • Preheat oven to 425°F (220°C)
    • Toss all vegetables with olive oil, spices, salt, pepper. Spread evenly on a baking sheet and roast for 30-35 minutes until veggies are cooked through. They should look golden and slightly charred.
    • Cook pasta according to package directions. Drain and set aside.
    • Add roasted vegetables into a high speed blender – add oat milk and waste to blend them into a thick sauce.
    • Then add coconut milk, nutritional yeast and give that a good blend. This ensures all vegetables are blended smoothly without any clumps.
    • Add cooked pasta to oven dish. Pour in the vegan cheese sauce and stir to coat.
    • Top with breadcrumbs mixed with nutritional yeast.
    • Bake or broil at 400°F (200°C) for 15 minutes until golden.

  • 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!
  • 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!

    Print Recipe

    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).

    Print Recipe
    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).

    Print Recipe

    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!
  • Cumin & Cranberry Pulao (Rice)

    Cumin & Cranberry Pulao (Rice)

    Infused with Indian spices, dried cranberries and raisins, this holiday inspired pulao is the perfect side dish to serve at a gathering.

    Inspired by the sweet Kashmiri Pulao, this cumin & cranberry pulao is perfect for the holiday season to serve as a side dish or even one of the main dishes. It’s versatile enough to go with everything at the table without any strong flavours but also simple and delicious. It’s kids friendly too!

    Kashmiri Pulao is a traditional staple in Kashmiri cuisine but this dish is quite different. We only incorporate dry cranberries and raisins. If you fancy any toppings, you can always top with some parsley, cilantro and pomegranate for a wider variety of flavours.

    What Do I Need to Make This?

    • long-grain basmati rice – traditionally, we always use basmati rice in pulao for the texture!
    • whole spices – bay leaves, cinnamon, cardamom, cloves are a must in most biryanis or pulaos
    • cumin & fennel seeds – roasting these spices adds so much flavour
    • dried cranberries – main star of the dish as it adds a faint sweetness and sourness
    • golden raisins – adds a subtle sweetness
    Print Recipe

    Cumin and Cranberry Pulao

    Infused with Indian spices, dried cranberries and raisins, this holiday inspired pulao is the perfect side dish to serve at a gathering.
    Prep Time5 minutes
    Cook Time25 minutes
    Total Time30 minutes
    Course: Main Course, Side Dish
    Cuisine: Fusion, Indian
    Servings: 4

    Ingredients

    • 2 cups basmati rice
    • 3.5 cups water
    • 2 tbsp olive oil
    • 2 bay leaves
    • 1 cinnamon
    • 5 cloves
    • 5 cardamom
    • 2 tsp cumin seeds
    • 1/2 tsp salt
    • 1/2 tsp turmeric
    • 1 tbsp garam masala
    • 3 tbsp cranberries
    • 3 tbsp raisins

    Instructions

    • Rinse rice 3-5 times until the water runs clear. Drain and keep aside.
    • Add oil to a pressure cooker. Add whole spices and roast them. Then add cumin seeds and roast them until they are fragrant (make sure they don't burn!)
    • Add washed rice, turmeric, garam masala, salt and saute to combine and roast.
    • Add water, cranberries and raisins and close the lid – pressure cook for about 10 minutes and leave it in the steam for 15 minutes.
    • Mix the rice well and top with more cranberries and golden raisins. Enjoy!

  • Parmesan Crusted Brussel Sprouts

    Parmesan Crusted Brussel Sprouts

    This is an easy, vegan version of the TikTok viral crispy parmesan potatoes – the perfect one-pan side dish for the holiday season with Brussel Sprouts instead!

    These crispy parmesan potatoes can be made vegan in a hot minute with the right seasonings 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 holiday dinner:

    Parboil your Brussel Sprouts

    Parboiling your vegetable allows them 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. 

    Use the right seasonings

    To get the same cheesy and strong flavour of these viral brussel sprouts, you need to include these ingredients:

    • Nutritional yeast – for the cheesy flavour. Also packs in some B12 if you’re vegan or vegetarian!
    • Vinegar or lemon juice – for acidity
    • Olive oil – use a generous amount for maximum crisp
    • Herbs – italian seasoning, thyme and rosemary work great with potatoes
    • Spices – onion & garlic powder, and chili flakes (optional)

    You can substitute the nutritional yeast for vegan parmesan substitute or shredded vegan cheese as well.

    How do I get that crispy layer?

    The secret to getting that crispy ‘parmesan’ looking layer is corn starch! It’s a gluten free alternative to plain flour and it gives a beautiful crisp layer. I brushed some on top of the potatoes as well for them to crisp up.

    This recipe is also 100% gluten free!

    Print Recipe

    Parmesan Crusted Brussel Sprouts

    This is an easy, vegan version of the TikTok viral crispy parmesan potatoes – the perfect one-pan side dish for the holiday season with Brussel Sprouts instead!
    Prep Time10 minutes
    Cook Time25 minutes
    Total Time35 minutes
    Course: Appetizer
    Cuisine: Fusion
    Keyword: brussel sprouts, tiktok
    Servings: 4

    Ingredients

    • 12-14 brussel sprouts
    • 2 tbsp nutritional yeast
    • 2 tsp corn starch
    • 1 tbsp vinegar sub lemon juice
    • 3-6 tbsp olive oil
    • 1 tsp dried thyme
    • 1 tsp dried rosemary
    • 1/2 tsp chili flakes sub 1/4 tsp cayenne pepper
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1/4 tsp black pepper
    • salt

    Instructions

    • Preheat oven to 200°C. Cut the sprouts into half.
    • Boil a pot of water and add some salt. Once the water comes to a boil (bubbling), add the brussell sprouts. Cook for 5-7 minutes until they are parboiled.
    • Drain the sprouts and wait for them to cool down.
    • Meanwhile, make the sauce to roast them. Combine all the spices in a bowl and mix well with a splash of water to loosen the mixture.
    • Pour the mixture into a baking tray, saving some to brush the upper layer of potatoes. Line the sprouts, facing down.
    • Brush them with remaining sauce.
    • Roast in oven for about 15 to 20 minutes. After 15 minutes, keep monitoring to check if you see the crisp forming. You can also broil for 5 minutes if required. It's very easy to burn them so keeping an eye out always helps!
    • Take out of the oven and let it cool for 5-10 minutes. Enjoy immediately!
  • Orange Honey Baked Tofu Ham

    Orange Honey Baked Tofu Ham

    This vegan “honey” baked tofu ham is infused with fresh orange juice, festive spices & a maple glaze for the perfect centrepiece during your holiday meal.

    Don’t eat meat? Try this vegan centrepiece (or even as a side) for melt-in-your-mouth sweet and spicy flavours. Eat meat? You can still include this at your dinner table as the perfect tofu dish.

    This juicy and succulent baked tofu ham is crispy and sticky on the edges, making it the perfect dish to be on your Christmas dinner table. Simple ingredients and an easy three-step process makes this tofu recipe very easy and convenient to prepare – the spiced maple glaze is just OUT of this world!

    Easy 3-step process

    Marinate: Marinating is key to infusing the flavours into tofu. Tofu itself is a neutral vessel of an ingredient that sometimes can have a strong “soy” flavour. In my experience, the more fresh the tofu, the lesser of that taste and the more soft and juicy it is too. Store bought tofu blocks work just as fine but I would suggest getting those with less preservatives and added ingredients other than non-GMO soy beans if you can.

    I marinated this tofu for 5 hours and it was already packed with flavour so it is phenomenal if you marinate this overnight. The fresh flavours infuse perfectly.

    Bake: Baking is the best way to infuse those flavours even further and to get that brown, crispy edges without it getting too messy. You also can choose not to any oil (just cover with an aluminium foil when baking instead). I just drizzled some olive oil and baked it for about 20 minutes.

    Glaze: The glaze is the most important step for this recipe as it provides a nice coating for the tofu and adding an additional layer of sweetness. I’ve balanced out the sweetness with some spice by using ground cloves but you can use fresh ones to infuse the flavours as well.

    What Do I Need?

    • extra firm tofu – extra firm tofu works best for this recipe. You’re not required to freeze the tofu but do remember to drain the excess water.
    • fresh orange juice – juiced fresh from an orange
    • soy sauce – we need the saltiness to infuse the flavours fully into the tofu block
    • chili paste – I used harissa paste but you can also use chili flakes
    • ground cloves – to spice up the glaze
    • maple syrup & coconut sugar – the main condiments of the glaze
    • vegan butter – this is optional, you can also substitute it with oil
    Print Recipe

    Orange Honey Baked Tofu Ham

    This vegan "honey" baked tofu ham is infused with fresh orange juice, festive spices & a maple glaze for the perfect centrepiece during your holiday meal.
    Prep Time3 hours
    Cook Time45 minutes
    3 hours
    Total Time45 minutes
    Course: Main Course
    Cuisine: Fusion
    Keyword: christmas
    Servings: 2

    Ingredients

    • 1 block tofu (200g)
    • 1/3 cup orange juice
    • 1/4 cup light soy sauce
    • 2 tbsp harissa paste sub 2 tsp chili flakes
    • 1/4 tsp ground cloves
    • 3 tbsp maple syrup
    • 1 tbsp coconut sugar
    • 2 tbsp dairy-free butter

    Instructions

    • Drain excess water from your tofu and score it like how you would do ham, in a criss cross pattern.
    • Combine your marinade ingredients: soy sauce, orange juice and harissa paste in a container.
    • Place your tofu in the container and spoon over the marinade so it's completely coated in the sauce. Refrigerate for 3 hours to overnight.
    • When ready to bake, preheat the oven to 180C.
    • Place the tofu on a baking tray and spoon over some sauce over the tofu to fully coat it. Bake for 20 minutes.
    • Prepare the glaze by adding vegan butter, coconut sugar, maple syrup and ground cloves to a pan. Mix until well combined and the mixture thickens.
    • Take out from the oven, and immediately brush the glaze on the tofu. Grill or broil for 5-15 minutes depending on the strength of your oven. Save some glaze for the final touch.
    • Take out from the oven, and brush more glaze on the tofu. Serve with orange slices and herbs. Slice and enjoy!