Brown Girl Vegan

Category: Indian Recipes

  • 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.

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    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.

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    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.

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    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.

  • Lion’s Mane Mushroom Biryani

    Lion’s Mane Mushroom Biryani

    This home-style one pot aromatic Lion’s Mane Mushroom Biryani is loaded with warm spices, herbs and fragrant basmati rice, paired with a refreshing raita.

    This is the one dish that I grew up eating and loved: Biryani. I remember the times my family and I would hunt high and low for the restaurant serving the best biryani (though I used to eat meat then). I was able to recreate the flavours of a dum biryani with simple steps like flavouring the mushrooms with a generous amount of spice so the rice is moist and aromatic.

    This is a slightly more simple version of my Oyster Mushroom Biryani recipe as it’s mostly made in one pot – the pressure cooker. It makes you several portions, perfect for a family or friends’ gathering. You can also meal prep this and pack it with veggies and is versatile enough if you want to switch up ingredients to add more vegetables or protein to the dish.

    Biryani is a rice dish made with layers of spiced sautéed vegetables, rice, and lots of herbs. In this case, the flavours infuse in the marination and pressure cooking process. It’s also a naturally gluten free dish but most you find at restaurants are probably not vegan due to the heavy usage of ghee.

    What You Need

    • Rice – I usually use long grain basmati rice when making briyani and that’s how it is traditionally prepared. You can use short grain as well (though some times it’s prepared in another method).
    • Mushrooms – I use lion’s mane mushroom for this recipe to recreate ‘chicken’ biryani. You can also use tofu or chickpeas paired with other vegetables.
    • Spices – Both whole and ground spices are important for this recipe. You can find the whole list of spices on my recipe card below.
    • Herbs – Fresh herbs like mint and coriander are essential.
    • Dairy Free Yogurt – a lot of times, yogurt is a popular addition when mixing the vegetables, you can easily substitute that with coconut cream!

    You can pair this biryani with my easy 5-minute Vegan Carrot & Cucumber Raita!

    Print Recipe

    Lion’s Mane Mushroom Biryani

    This home-style one pot aromatic Lion's Mane Mushroom Biryani is loaded with warm spices, herbs and fragrant basmati rice, paired with a refreshing raita.
    Prep Time40 minutes
    Cook Time40 minutes
    Total Time1 hour 20 minutes
    Course: Main Course
    Cuisine: Indian
    Keyword: biryani, indian food, indian recipes, lion’s mane mushroom
    Servings: 6

    Ingredients

    Mushroom Marinade

    • 2 cups lion’s mane mushroom
    • 2 tsp ginger-garlic paste
    • 2 tsp coriander powder
    • 2 tsp kashmiri chili powder
    • 1 tbsp garam masala
    • 1/4 tsp turmeric
    • 2 tsp biryani masala optional
    • 1/4 tsp black pepper
    • 1/2 tsp salt
    • 3/4 cup plant based yogurt / coconut cream

    Biryani

    • 1.5 cups long grain basmati rice
    • 2.5 cups water
    • 3 small red onions
    • 2 tsp ginger-garlic paste
    • 1 green chili chopped
    • 2 medium tomatoes
    • 1 tsp cumin seeds
    • 1 tsp fennel seeds
    • 2 bay leaves
    • 5 cloves
    • 1 star anise
    • 1 cinnamon stick
    • 3 cardamoms
    • 1 tbsp garam masala
    • 1 tbsp kashmiri chili powder
    • 1/4 tsp turmeric
    • 1.5 tsp salt
    • 2 tbsp chopped mint leaves
    • 2 tbsp chopped coriander

    Garnish

    • chopped coriander

    Serving

    • carrot and cucumber raita

    Instructions

    • Wash lion's mane mushrooms and pull them apart into bite sized chunks. Air fry mushrooms for 5-10 minutes at 180C until firm and crisp. Mix the mushrooms with aromatics, spices, plant based yogurt and give them all a good mix. Marinate for about 1 hour – overnight for deeper flavour.
    • Wash basmati rice until the water runs clear. Soak in 2.25 cups water which you will then use to cook the biryani later.
    • Slice onions and chop tomatoes finely.
    • In a pressure cooker, add enough oil to cover the base of the pot. Add whole spices and saute for 1-2 minutes.
    • Add onions and saute until translucent and slightly browned. Add chopped tomatoes.
    • Add powdered spices and fry until tomatoes are cooked fully, become mushy and the mixture and the oil separates.
    • Add back in the marinated mushrooms and saute for a 5 minutes. Add rice and water. Mix well.
    • Pressure cook for about 20 minutes on a low-medium flame. Leave it in heat for 10 minutes.
    • Add chopped coriander and mint – give the biryani a good mix. Garnish with more coriander and serve with plant based raita. Enjoy!
  • Vegan Chettinad Chicken Masala

    Vegan Chettinad Chicken Masala

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

    This Chettinad ‘Chicken’ Masala recipe cleared out in just a few minutes by my family because it made such an addictive side dish! Made with a delicious Chettinad-style gravy, this is the perfect accompaniment to any meal. The ‘chicken’ is actually made with one of my favourite type of mushrooms – lion’s mane mushroom.

    Chettinad cuisine originates from the Chettinad 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. Another must add is grated coconut to make it taste closest to the authentic version.

    What You Need for This Recipe

    • fresh lion’s mane mushroom – you can also get the frozen or dehydrated version, just takes a little more time to thaw or soak in water.
    • marinade – turmeric, garam masala, kashmiri chili powder, black pepper, plant based yogurt, lime juice
    • aromatics – tomato, garlic, ginger paste, onion
    • whole spices – cinnamon sticks, black peppercorn, fennel seeds, cumin seeds, coriander seeds, red chilies
    • ground spices – turmeric, garam masala, kashmiri chili powder, black pepper
    • lime juice – for acidity
    • grated coconut – a must for most chettinaad dishes!
    Print Recipe

    Vegan Chettinad Chicken Masala

    This indian-style 'chicken' stir fry dish is the perfect accompaniment to any meal – it’s spiciness balanced by the flavourful spices really make this dish!
    Prep Time40 minutes
    Cook Time40 minutes
    Total Time1 hour 20 minutes
    Course: Main Course, Side Dish
    Cuisine: Indian
    Keyword: indian food, indian recipes
    Servings: 6

    Ingredients

    Mushroom Marinade

    • 400 g lion's mane mushroom
    • 2 tsp ginger-garlic paste
    • 1 tbsp garam masala
    • 1/2 tbsp coriander powder
    • 1 tbsp kashmiri chili powder
    • 1/4 tsp turmeric
    • 1/2 tsp salt
    • 1/2 tsp lime juice
    • 1/3 cup dairy free yogurt

    Masala Paste

    • 1 tbsp groudnut oil but you can use any oil!
    • 1/2 tbsp coriander seeds
    • 1/2 tbsp fennel seeds
    • 1 tsp cumin seeds
    • 6-8 whole black peppercorns
    • 3 cloves
    • 1 cinnamon stick
    • 4 dried red chilies
    • 2 tsp ginger-garlic paste
    • 3/4 cup fresh grated coconut

    Chettinad Gravy

    • 1 large red onion
    • 3 medium tomatoes
    • 1 tbsp kashmiri chili powder
    • 1 tbsp garam masala
    • 1/4 tsp turmeric
    • 2 sprgs curry leaves
    • salt if needed
    • 1/2 tsp black pepper
    • 1/2 tsp lime juice
    • splash water

    Garnish

    • 4 tbsp chopped coriander

    Instructions

    • Wash lion's mane mushrooms and pull them apart into bite sized chunks. Add all ingredients for the marinade and mix well. Marinate for about 1 hour – overnight for deeper flavour.
    • Add 1 tbsp oil and roast all the masala ingredients (except coconut, garlic, and ginger) for 2–3 mins till fragrant.
    • Add in ginger-garlic paste and saute for a minute.
    • Add grated coconut, roast until the mixture is browned. Cool and grind with splash of water to a smooth paste.
    • Heat oil in a wider and heavy-bottomed pan. Add onions and sauté till golden brown. Add tomatoes and cook till soft and oil starts to separate.
    • A secret hack that my family taught me is to slice the tomatoes and cook them face down – then mash them directly in the pan so you get all the juices in.
    • Add powdered spices – garam masala, kashmiri chili powder & turmeric.
    • Add the ground masala paste and cook the paste with onion-tomato mixture for 10-15 minutes on medium flame till oil releases. This is really a patience game! It might cook faster or take slightly longer depending on the heat and the nature of the pan.
    • While this is cooking, air fry the lion's mane mushroom at 180C for about 10-12 minutes with a drizzle of oil.
    • Add curry leaves to the gravy and give it a good mix.
    • Add the fried lion's mane mushroom and mix well with the masala. Add salt, black pepper and a splash of water if too thick.
    • Cover and cook on medium heat for about 20 minutes, stirring occasionally. Add more water for a gravy-style curry or reduce it for a dry roast style.
    • Garnish with fresh coriander. Serve hot with steamed rice, chapathi, dosai or idiyappam. Enjoy!

  • Crispy Smashed Samosa Chaat

    Crispy Smashed Samosa Chaat

    The perfect blend of savoury, spicy and tangy chaat with a base of smashed air fried samosas and layers of yogurt, chutneys and crunchy garnish.

    Chaat is one of my FAVOURITE EVER indian snacks because of all the beautiful layers of chutneys and garnish. Combining samosas with chaat means that you get to enjoy this delicious street food with all the flavours of chole (chickpea masala), tamarind-date chutney, mint coriander chutney and refreshing salted vegan yogurt.

    I had an incredible chaat when I was in Mumbai and it was all I could think about. The crispy smashed samosas was topped with a generous amount of spicy chole, dahi (cashew yogurt), chutneys and crunchy toppings. The chutneys are easy to make but might be the more time consuming part of the recipe – however, it still only took me around 20 minutes to make them!

    You can also make samosas at home – my favourite samosa crust hack using instant paratha can be found here.

    Instead of samosas, you can use other bases like my  Smashed Potato Chaat or Crispy Smashed Brussel Sprouts Chaat.

    Ingredients You Need

    • samosas – you can use storebought vegan samosas.
    • chole – chickpea masala made with aromatics and spices
      • chickpeas – you can use canned chickpeas
      • aromatics – red onion, garlic, ginger, tomatoes
      • whole spices – cumin seeds, fennel seeds, fenugreek seeds
      • dry spices – garam masala, chili powder, cumin, coriander, turmeric
    • 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. Use a gluten free samosa crust or get gluten free store bought samosas. You can also use alternative bases like potatoes.

    Allium free substitutions: Omit onions, garlic from chole and substitute with a pinch of hing.

    Print Recipe

    Crispy Smashed Samosa Chaat

    The perfect blend of savoury, spicy and tangy chaat with a base of smashed air fried samosas and layers of yogurt, chutneys and crunchy garnish.
    Prep Time20 minutes
    Cook Time10 minutes
    Total Time30 minutes
    Course: Appetizer
    Cuisine: Indian
    Keyword: chaat, samosas
    Servings: 4

    Ingredients

    Mint-Coriander Chutney

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

    Tamarind-Date Chutney

    • 4 medjool dates
    • 2 tsp coconut sugar or palm sugar
    • 3 tbsp tamarind paste
    • 1/2 tsp ground cumin
    • 1/2 tsp chili powder
    • 1.5 tsp lemon juice
    • 1/2 cup warm water add more if chutney is too thick

    Chole (Chickpea Masala)

    • 1 can chickpeas
    • 1 red onion
    • 1.5 tsp ginger paste
    • 1.5 tsp garlic paste
    • 2 medium tomatoes
    • 1/2 tsp cumin seeds
    • 1/2 tsp fennel seeds
    • 1/4 tsp fenugreek seeds
    • 1 tbsp garam masala
    • 1/2 tbsp kashmiri chili powder
    • 1 tsp ground coriander
    • 1 tsp ground cumin
    • 1/2 tsp turmeric
    • 1 tsp salt
    • 3/4 cup water / chickpea water add more if required

    Samosa Chaat

    • 4-5 vegan samosas
    • 3/4 cup vegan yogurt pinch of salt
    • 1/2 tsp chaat masala
    • 1/2 tsp chili powder
    • 2-3 tbsp sev
    • 1/4 cup pomegranate pearls

    Instructions

    • 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.
    • Dice red onion. To a pan, add oil and saute whole spices – cumin, fennel and fenugreek. Add onions and saute until translucent.
    • Add garlic and ginger paste. Saute for 1-2 minutes. Add tomato puree (blend 2 medium tomatoes).
    • Add dry spices and cook until oil starts to separate.
    • Add boiled chickpeas with some of the cooking water (or plain water). Simmer for a few minutes.
    • Whisk some vegan unsweetened yogurt until smooth. You can add a pinch of salt if necessary.
    • Airfry samosas for 2-3 minutes at 180C until crisp. Smash them on a plate.
    • Spoon over a generous amount of chole. Drizzle the whisked yogurt, tamarind chutney, and mint-coriander chutney.
    • Sprinkle chaat masala and chili powder. Top with pomegranate seeds evenly and add a generous handful of sev for crunch. Serve!
  • Homemade Protein Powder (Indian Gunpowder)

    Homemade Protein Powder (Indian Gunpowder)

    This homemade savoury protein powder also known as indian gunpowder features a blend of lentils and spices that can be added to almost anything!

    Gunpowder – also known as paruppu podi – is a powder made with dry, roasted lentils and spices. It’s specifically made from roasted chana dal, mung beans, and many more while also incorporating spices like dried red chilies, sesame seeds, and mustard seeds. It’s traditionally used as a condiment for idlis, dosais and tiffin items. The name “gunpowder” comes from its spicy kick – the flavour is fiery, intense, and addictive.

    This dry spice blend is shelf-life stable and can be kept for up to a few months. I personally have grown up eating them with basmati rice but you can also make a quick gunpowder ‘chutney’ by mixing in some groundnut peanut oil or regular sunflower oil.

    You can also make this protein powder in just 30 minutes! All that’s required are: dry roasting lentils and spices, then blending them into a fine powder. This gunpowder recipe has 34g of protein and 36g of fibre for about 20 tablespoons – pair this other high protein dishes to meet your daily protein goals!

    Ingredients You Need

    • lentils
      • red lentils
      • yellow mung beans
      • chana dal (split chickpeas)
      • roasted gram dal
      • toasted sesame seeds
    • spices
      • cumin seeds
      • black peppercorns
      • coriander seeds
    • aromatics
      • dried red chilies
      • curry leaves
    • to season
      • oil
      • salt

    This recipe is gluten and alliums free – just remember to check if the lentils are sourced from wheat-free manufacturers.

    Print Recipe

    Homemade Protein Powder (Indian Gunpowder)

    This homemade savoury protein powder also known as indian gunpowder features a blend of lentils and spices that can be added to almost anything!
    Cook Time30 minutes
    Total Time30 minutes
    Course: Main Course, Side Dish
    Cuisine: Indian
    Keyword: high protein, indian recipes, lentils
    Servings: 15 tbsp

    Ingredients

    • 1/2 cup red lentils
    • 1/2 cup yellow mung beans
    • 1/4 cup chana dal
    • 1/4 cup roasted gram dal
    • 2 tbsp toasted sesame seeds
    • 1 tbsp neutral oil
    • 1 tbsp cumin seeds
    • 2 tsp black peppercorns
    • 8 dried red chilies
    • 1 sprig curry leaves
    • 1/2 tsp ground coriander or 1 tsp coriander seeds
    • pinch hing
    • 1 tsp salt

    Instructions

    • Heat a pan on medium heat. Dry roast red lentils, mung beans, chana dal and roasted gram dal seperate until they change colour slightly – they will also be aromatic. Remove and let cool.
    • To the pan, add oil, cumin seeds, black peppercorns and dried chilies and lightly toast. Add curry leaves, coriander powder and hing and continue to saute lightly.
    • Cool everything completely. Grind the mixture in Step 2 until you get a fine powder.
    • Combine all roasted lentils into the blender or spice grinder. Pulse until you get a coarse, sand-like texture. Don’t over-blend – it should be slightly gritty, not smooth.
  • Vegan Tempeh Kathi Rolls

    Vegan Tempeh Kathi Rolls

    These high protein tempeh spiced kathi rolls is a delicious plant based take on the traditional indian street food – vegan and gluten free option!

    I think we can all agree that tempeh is an underrated cousin of tofu but also very much under appreciated. Tempeh is the main star in this Kathi Rolls – popular Indian street food, originating in Kolkata, and made by wrapping spicy fillings (like paneer, chicken, or veggies) in a roti or paratha. They’re often paired with a chutney or a sauce as well.

    I use chapati in this recipe – you can also gluten free flatbread. This is one of my favourite ways to use leftover wraps and rotis for a quick meal. The tempeh here is marinated in spices, coconut cream, and a ginger-garlic paste before being air fried to perfection.

    We then saute some onions, red bell peppers and add in the tempeh for the perfect filling. What elevates this dish to the next level is also the sauce – a quick 5-minute mint-coriander yogurt chutney to drizzle and dip these rolls in completes the meal.

    With this recipe, you easily get 35 grams of protein and 23 grams of fibre PER serving = 2 medium-sized kathi rolls!

    Ingredients You Need

    • fresh soybean tempeh – I get mine fresh from the market. You can also use other variants of tempeh or substitute with extra firm tofu.
    • vegetables – tri-coloured mixed bell peppers
    • aromatics – red onion, ginger & garlic paste
    • tempeh marinade – coconut cream, chili powder, garam masala, coriander, cumin, turmeric, salt
    • mint-coriander yogurt chutney – cilantro, mint leaves, garlic powder, cumin powder, 2 green chilies, lemon juice, salt, black pepper and soy yogurt
    • to serve – chapati / roti / paratha and chopped coriander

    Gluten free substitutions: Use gluten free flatbread instead of chapati.

    Allium free substitutions: Substitute onions with thinly sliced cabbage and garlic-ginger paste / garlic powder with a pinch of hing (asafoetida).

    Print Recipe

    Vegan Tempeh Kathi Rolls

    These high protein tempeh spiced kathi rolls is a delicious plant based take on the traditional indian street food – vegan and gluten free option!
    Prep Time15 minutes
    Cook Time15 minutes
    30 minutes
    Course: Main Course, Side Dish
    Cuisine: Indian
    Keyword: indian food, indian recipes, tempeh
    Servings: 2

    Ingredients

    Spicy Tempeh Marinade

    • 300 g tempeh
    • 1 tsp chili powder
    • 1 tsp garam masala
    • 1 tsp coriander
    • 1 tsp cumin optional
    • 2 tsp ginger-garlic paste
    • 1/4 tsp turmeric
    • 1 tsp salt
    • 1/4 cup coconut cream add more if required

    Kathi Rolls

    • 1.5 cups mixed tri-colour bell peppers or 1 bell pepper
    • 1 red onion
    • olive oil for frying
    • 4 chapatis or rotis or parathas
    • chopped coriander

    Mint-Coriander Yogurt Chutney

    • 1/2 cup packed cilantro with stems
    • 2 tbsp mint leaves
    • 1 tsp garlic powder
    • 1/2 tsp ground cumin
    • 1 small green chili
    • 1/2 tbsp lemon juice
    • 3/4 tsp salt
    • 1/4 tsp black pepper
    • 1/2 cup soy yogurt or any other plant based yogurt

    Instructions

    • Chop tempeh into cubes. Add tempeh to a bowl, followed by spices, coconut cream and ginger garlic paste. Mix well.
    • Blend all chutney ingredients until smooth. Adjust the salt here if required. Chill until ready to use.
    • Drizzle some olive oil and air fry tempeh for 7 minutes, shaking them halfway.
    • Slice onions and bell peppers finely. Saute them in some olive oil over medium heat until they are half cooked (still crunchy).
    • Add back in tempeh and give that a good mix.
    • Place the chapati on a plate. Spread 1-2 tbsp of green chutney on the chapati. Add a generous amount of filling.
    • Roll it up tightly or fold them on both sides (with one flap over the other) and secure with toothpick.
    • Serve with the rest of the green chutney. Enjoy!

  • Vegan Dal Makhani (Restaurant Style)

    Vegan Dal Makhani (Restaurant Style)

    This creamy dairy free dal makhani is packed with black lentils and kidney beans cooked in fresh aromatics & spices for the perfect high protein dish!

    This authentic Indian-style Dal Makhani is creamy, dairy free and is packed with protein & fibre from black urad dal and kidney beans. This recipe packs in 19 grams of protein per serving (including 2 wholewheat rotis) and 19 grams of fibre.

    Dal Makhani is a traditional punjabi lentils dish that’s usually slow-cooked with butter (makhan) and cream, hence the name “dal makhani”. Slow cooking gives it deep, smoky flavour and velvety texture – however it is not necessary. You can cook them for 15-20 minutes for a nice flavour.

    Ingredients You Need

    • black urad dal – these black lentils are high in dietary fibre and folates. Unlike green lentils, black lentils contain anthocyanins – the powerful antioxidant found in dark berries like blueberries and blackberries.
    • kidney beans – I personally prefer using canned kidney beans (organic ones with only kidney beans, salt and water) as they tend to be faster.
    • whole spices – bay leaf, cinnamon, cloves, cardamom, cumin seeds
    • aromatics – medium tomatoes, red onion, garlic, ginger
    • ground spices – kashmiri chili powder, coriander, turmeric, cumin, garam masala
    • vegan cream – coconut cream
    • garnish – chopped coriander
    • to pair with – wholewheat roti, vegan naan, brown rice

    Gluten free substitutions: There’s no gluten in this recipe. Pair with gluten free naan, roti or rice.

    Allium free substitutions: Omit garlic and onion. Substitute with a pinch of hing. Use 3 medium tomatoes instead of 2.

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    Vegan Dal Makhani (Restaurant Style)

    This creamy dairy free dal makhani is packed with black lentils and kidney beans cooked in fresh aromatics & spices for the perfect high protein dish!
    Prep Time12 hours
    Cook Time40 minutes
    Total Time12 hours 40 minutes
    Course: Main Course
    Cuisine: Indian
    Keyword: high protein, kidney beans, lentils
    Servings: 4

    Ingredients

    • 1 cup black urad dal
    • 4 cups water
    • 1 can kidney beans (250g drained weight)
    • 1 bay leaf
    • 1 cinnamon
    • 4 cloves
    • 4 cardamom
    • 1 tsp cumin seeds
    • 2 red onions
    • 3 cloves garlic
    • 2 medium tomatoes
    • 1 tsp ginger paste
    • 2 tbsp olive oil or neutral oil
    • 1 tbsp kashmiri chili powder
    • 1/4 tsp turmeric
    • 1 tsp cumin
    • 1 tsp coriander
    • 1/2 tbsp garam masala
    • 1/4 cup coconut cream
    • 1 tbsp vegan butter
    • 1 tsp salt
    • 1.5-2 cups water (used to boil lentils)

    Garnish

    • coconut cream
    • chopped coriander
    • vegan roti

    Instructions

    • Rinse and soak black urad dal in water overnight or at least 8 hours.
    • Drain and pressure cook with 4 cups water for about 15-20 minutes (or 5-6), until very soft and mushy. Drain and keep the water from the cooked dal for the masala later.
    • Chop onions, garlic, ginger and tomatoes roughly. Blend with some water until you get a smooth paste.
    • Add olive oil to a pot. Add all whole spices, cumin seeds and let them sizzle.
    • Add in the blended paste, ground spices and cook until oil separates (5–7 minutes). Add salt to taste.
    • Add the cooked dal and kidney beans along with 2 cups of water to the masala. Simmer on low heat for 5-10 minutes. Add more water if it gets too thick.
    • Stir in coconut cream, vegan butter and simmer for another 5 minutes.
    • Garnish with a swirl of coconut cream and chopped coriander. Serve hot with naan, roti, or steamed basmati rice.
  • Vegan Rendang Samosas

    Vegan Rendang Samosas

    These easier version of samosas filled with a generous amount of jackfruit and oyster mushroom rendang filling and are paired with spicy sambal ijo.

    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.

    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.

    For this recipe, I definitely want to try something different – I love rendang which is a traditional Indonesian dish originating from the Minangkabau ethnic group in West Sumatra. The traditional version is a rich beef stew made with many spices and slow-cooked until tender. In 2011, a survey by CNN International ranked rendang as the “world’s most delicious food” – how cool!

    In this plant based version, we will be using shredded oyster mushrooms and pulled jackfruit. You can have the rendang as is or stuffed them in these easy samosa crusts for the ultimate flavourful snack.

    We’ll be pairing these samosas with an easy sambal ijo – which is a vibrant, tangy, and slightly spicy condiment from Indonesia, made from green chilies. Unlike the more common sambal merah (red sambal) that uses red chilies, sambal ijo is made using green peppers, giving it a milder heat and a fresh, slightly citrusy 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
    • filling – canned green jackfruit & oyster mushrooms
    • rendang paste – shallots, garlic, fresh red chilies, dried red chilies, galangal, turmeric, lemongrass stalks (purple inner core)
    • toasted ground coconut – process include toasting fresh grated coconut and grinding it into a fine powder
    • coconut cream
    • aromatics – kaffir lime leaves
    • sweetener – palm sugar or coconut sugar
    • 10-minute sambal ijo – large and small green chilies, shallots, garlic, green tomatoes, agave or coconut sugar, salt

    Gluten free substitutions: Use rice paper instead of instant paratha.

    Allium free substitutions: working on this!

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    Vegan Rendang Samosas

    These easier version of samosas filled with a generous amount of jackfruit and oyster mushroom rendang filling and are paired with spicy sambal ijo.
    Prep Time1 hour
    Cook Time1 hour
    Total Time2 hours
    Course: Appetizer
    Cuisine: Fusion, Indian, Indonesian
    Keyword: rendang, samosas

    Ingredients

    Vegan Rendang Filling

    • 1 can jackfruit
    • 1 pack oyster mushrooms
    • 5 shallots
    • 5 cloves garlic
    • 5 dried red chilies
    • 3 fresh red chilies
    • 4 stalks lemongrass
    • thumbsized galangal
    • 1/2 tsp turmeric
    • splash of water
    • 4 kaffir lime leaves
    • 1 tbsp coconut sugar or palm sugar
    • 200 ml coconut milk
    • 100 ml water
    • 2 tbsp dark soy sauce
    • 1/2 cup fresh grated coconut

    Samosas

    • 6 instant paratha

    Sambal Ijo

    • 4 large green chilies
    • 2 small green chilies
    • 4 shallots
    • 4 cloves garlic
    • 1/2 green apple or 2 medium green tomatoes
    • 1 tbsp agave or coconut sugar
    • salt
    • 2 tbsp olive oil

    Instructions

    • Deseed and soak dried red chilies in hot water for 5 minutes.
    • Blend all the spices – dried chilies, fresh chilies, galangal, turmeric, garlic, shallots and lemongrass with a splash of water to get a smooth paste.
    • Shred oyster mushrooms and pull apart rinsed and drained jackfruit.
    • Toast fresh grated coconut until slightly brown and dry. Grind into a powder.
    • Heat oil in a large pot or wok over medium heat. Add the rendang paste and sauté for about 3-4 minutes, until it becomes fragrant and darkens in colour.
    • Add other parts of lemongrass (for extra aroma), mushrooms, jackfruit and mix well.
    • Add the water, coconut milk, dark soy sauce and kaffir lime leaves (tear them along the stem). Add ground coconut.
    • Stir everything to combine, scraping up any bits stuck to the bottom. Let it cook for 10 minutes on the heat. Stir occasionally and allow the sauce to reduce and thicken – add water if too dry.
    • While that's cooking, making your sambal ijo – combine all green chilies, shallots, garlic, green apple into a paste.
    • Saute in oil until cooked and fragrant – add sweetener and salt towards the end.
    • 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 the rendang 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 sliced red chilies and serve with sambal ijo. Enjoy!

  • One Pot Mango Dal (Mamidikaya Pappu)

    One Pot Mango Dal (Mamidikaya Pappu)

    This one-pot high protein mango dal is the perfect quick 20-minute meal that’s tangy, sweet and sour. Naturally gluten free!

    This easy vegan and gluten free mango dal is a light and gut-friendly meal you can make in 20 minutes – there is not much prep work or soaking involved even though it involves dal in the recipe. You can also make this recipe in a pressure cooker or if you don’t own one – in an instant pot or a pan.

    This beloved dish from Andhra Pradesh, India, is made with raw green mangoes and lentils (toor dal or split pigeon peas). It’s tangy, spicy, and slightly sweet (depending on the mangoes you use!)

    The simple traditional version usually is made vegan without ghee and just whole spices. I like to make these for weeknight dinners or weekend meals to incorporate more veggies and protein in my diet.

    Ingredients You Need

    • lentils – I used red lentils to cook them quickly but you can use toor dal or yellow mung beans.
    • mango – use raw green mango for this recipe. It’ll be perfect if they’re semi ripe to get the perfect levels of sourness and sweetness.
    • rice – You can serve this dish alongside some long grain basmati rice or roti.
    • spices – turmeric is a must! For the tempering, I used mustard seeds, fenugreek seeds, green chili, curry leaves and hing (asafoetida).
    • spice – green chilies or dried red chilies used for tempering

    This dish is naturally gluten free, allium free, soy free AND nut free! Just the goodness of fresh spices and herbs.

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    5 from 1 vote

    One Pot Mango Dal (Mamidikaya Pappu)

    This one-pot high protein mango dal is the perfect quick 20-minute meal that's tangy, sweet and sour. Naturally gluten free!
    Prep Time5 minutes
    Cook Time15 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Indian
    Keyword: high protein, indian food, lentils
    Servings: 2

    Ingredients

    Mango Lentils

    • 1 cup red lentils
    • 1 raw green mango
    • 1/2 tsp turmeric powder
    • 1/2 tsp salt
    • 2.5 cups water

    Tempering

    • 2 tbsp olive oil
    • 1/2 tsp mustard seeds
    • 1 tsp fenugreek seeds
    • 1 green chili slit
    • 2 sprgs curry leaves
    • pinch asafoetida (hing)

    Garnish

    • chopped coriander
    • green chilies

    Instructions

    • Wash the red lentils thoroughly. Grate whole raw green mango.
    • In a pressure cooker, add lentils, mango, turmeric powder, salt and water. Cook for 3-4 whistles or until the dal is soft and mushy.
    • Heat oil in a small pan. Add mustard seeds, fenugreek seeds and let them splutter.
    • Add slit green chili, curry leaves and asafoetida. Sauté for a few seconds until fragrant.
    • Pour this tempering over the dal and mango mixture. Mix gently.
    • Garnish with fresh coriander leaves.