Brown Girl Vegan

Category: Indian Recipes

  • 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!

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    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!

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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!
  • ‘Egg’ Kothu Parotta

    ‘Egg’ Kothu Parotta

    This kothu parotta is a plant based version of the classic south indian street food where flaky shredded parottas are cooked in spices and herbs.

    Kothu Parotta, also referred to as “Kothu,” is a popular street food dish from South India, particularly in TamilNadu and Sri Lanka – and they have slightly different ways of preparing it!

    The dish was created as a way to use up leftover parottas. Vendors chopped the parotta into small pieces and stir fried it with various ingredients like vegetables, meat, eggs, aromatics and spices. The name “Kothu” translates to “chopped” in Tamil, which is how this delectable street food is prepared. In Sri Lanka, Kothu Roti, a similar dish is made with a type of flatbread called roti.

    We’ll be using instant parottas to make this dish because it makes the process so much more quick and easy. Instead of parottas, you can also use any leftover idli (indian steamed rice cakes) or chapathis (similar to rotis).

    Ingredients You Need

    • instant parotta – they’re accidentally vegan! You can use fresh ones too if you’d like.
    • aromatics – shallots, ginger, garlic, green chili, tomato
    • dry spices – fennel, kashmiri chili powder, coriander, garam masala, turmeric
    • seasoning – light soy sauce, sriracha salt, black pepper (you can also add 1-2 tbsp of leftover curry)
    • vegetables of choice – red bell pepper, corn, peas
    • protein – extra firm tofu, crumbled

    Gluten free substitutions: Use a gluten free flatbread or idlis as the base. Use gluten free soy sauce / coconut aminos / tamari. Everything else is naturally gluten free!

    Allium free substitutions: Omit ginger, garlic and shallots. Add a pinch of hing. Use alliums free chili sauce or sriracha.

    Print Recipe

    ‘Egg’ Kothu Parotta

    This kothu parotta is a plant based version of the classic south indian street food where flaky shredded parottas are cooked in spices and herbs.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Fusion, Indian
    Keyword: indian, indian recipes, low waste, parotta
    Servings: 2

    Ingredients

    • 4 instant flaky parottas
    • 3-4 shallots, chopped finely
    • 1 tsp minced ginger
    • 1 tsp minced garlic
    • 1 green chili
    • 1 medium tomato, chopped
    • 1 tsp fennel powder
    • 1 tsp kashmiri chili powder
    • 1 tsp ground coriander
    • 1 tsp garam masala
    • 1/2 tsp turmeric
    • 1 tsp soy sauce
    • 1.5 tbsp sriracha / chili sauce / leftover curry
    • salt
    • black pepper
    • 100 g extra firm tofu

    Garnish

    • chopped coriander
    • sriracha

    Instructions

    • Heat a tawa (flat pan) and cook each parotta on medium heat until golden brown and cooked through on both sides, using a little oil. Keep them warm.
    • Shred them or cut them into strips. Keep them aside.
    • In a large pan or tawa, heat some oil. Add the chopped onions and green chilies, and sauté until the onions turn translucent. Add the ginger-garlic paste and sauté for another minute.
    • Add chopped tomato and saute for a few minutes. Add dry spices – fennel, chili powder, garam masala, turmeric, coriander and saute until the oil separates from the mixture.
    • Crumble some tofu in, give it a good mix and saute for a few minutes.
    • Add soy sauce, sriracha, salt and black pepper. Mix well.
    • Add the shredded parotta to the pan and mix everything well. Toss to combine – add more sriracha if needed.
    • Adjust salt according to taste. Cook for an additional 2-3 minutes, allowing the flavours to blend. Garnish with sriracha drizzle and fresh coriander leaves.
  • Vegan Butter Chicken Samosas

    Vegan Butter Chicken Samosas

    These easier version of samosas filled with a generous amount of creamy butter ‘chicken’ filling are paired with a refreshing mint-yogurt chutney.

    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.

    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 – butter chicken samosas were all the hype within the Indian community in Singapore at one point in time. I thought to myself why not combine a beautiful creamy butter chicken masala with an easy crust hack to make the ultimate butter chicken samosas?

    I need to say – these kind of topped my samosa chaat phase back in college. Read on to find out how to make this addictive crispy snack.

    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
    • protein – extra firm tofu or any other plant based ‘chicken’ substitute
    • dry spices – garam masala, turmeric, onion powder, garlic powder, kashmiri chili powder
    • coconut cream or vegan soy yogurt
    • aromatics for butter ‘chicken’ base – onion, garlic, ginger, green chili, medium tomatoes, tomato paste, soaked cashews
    • vegan butter
    • 5-minute mint coriander chutney – you can find the recipe here!
    Print Recipe

    Vegan Butter Chicken Samosas

    These easier version of samosas filled with a generous amount of creamy butter 'chicken' filling are paired with a refreshing mint-yogurt chutney.
    Prep Time20 minutes
    Cook Time1 hour 10 minutes
    Total Time1 hour 30 minutes
    Course: Appetizer
    Cuisine: Fusion, Indian
    Keyword: samosas, snack
    Servings: 10 samosas

    Ingredients

    • 10 frozen parathas have more spaces if you have more filling to use up
    • neutral oil for frying

    Spiced Tofu

    • 300 g extra firm tofu cubed
    • 1 tsp garam masala
    • 1/4 tsp turmeric
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1 tsp kashmiri chili powder
    • 1 tsp salt
    • pinch black pepper
    • 3 tbsp coconut cream or plant based yogurt

    Butter Chicken Masala

    • 2 tbsp olive oil or neutral oil
    • 1 red onion
    • 3 medium tomatoes
    • 1 tbsp minced garlic 3-4 garlic cloves
    • 1 green chili
    • 1 tbsp tomato paste
    • 10 soaked cashews
    • 1 tbsp vegan butter
    • 1 tsp kashmiri chili powder
    • 1 tsp coriander powder
    • 1/4 tsp turmeric
    • 2 tsp garam masala
    • 1 tsp sweetener
    • 1/4 cup water
    • 1/4 cup coconut cream add more if mixture is too thick and grainy
    • salt to taste

    5-minute Mint Coriander Chutney

    • 3/4 cup mint leaves
    • 1 cup coriander leaves
    • 3 tbsp vegan yogurt
    • squeeze lime juice
    • 1 green chili
    • 1/2 tsp ground cumin
    • 1 tsp salt
    • pinch black pepper
    • 1 garlic clove

    Instructions

    • In a bowl, mix the diced tofu with all dry spices and yogurt. Spread on a baking sheet, drizzle some olive oil and bake at 200C for 20-25 minutes, flipping them halfway.
    • Soak cashews overnight or in boiling water for 10 minutes.
    • To a blender, add tomatoes and blend until it becomes a puree. Add onion, garlic, green chili, tomato paste, soaked cashews and blend again until smooth.
    • In a pan, add olive oil. Add in the puree and saute until aromatics are cooked (oil would separate on top).
    • Add dry spices and cook down for a few minutes. Add sweetener, black pepper and salt to taste.
    • Add in baked tofu and give it a good mix. Add in water and coconut cream slowly, mixing it until you get a thick but creamy paste.
    • Finish off with some vegan butter and stir it in.
    • 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 butter chicken 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 and serve warm with mint yogurt chutney!
  • Indian Rojak

    Indian Rojak

    This unique dish which is a jumble of cut up vegetables, protein served with a spicy peanut dipping sauce is a classic southeast asian hawker food you need to try!

    Rojak also known as “to mix” in Malay has its origins in Java, but can be commonly found in Singapore, Malaysia and Indonesia. Most commonly, it is usually served as a salad composed of a mixture of sliced fruit or vegetables or both served with a spicy peanut dressing. The dressing itself varies across the regions and is often described as tangy and spicy due to the sweet, hot and spicy dressing made from freshly ground chillies, peanuts and palm sugar.

    Before diving into the recipe, let’s dive deep into the differences between this iconic dish that can be found across Southeast Asia.

    Indonesian “Rujak”

    In Indonesia, this dish is called “Rujak” and is consumed particularly by the Javanese – and in Javanese culture, this dish is used in ceremonies such as for pregnant woman. If the rujak tasted sweet, the unborn child is most likely to be a girl and if it tasted spicy, the unborn child might be a boy. How interesting!

    The ingredients that go into the Indonesian version of this dish also varies by quite a bit – the typical fruit rujak consists of assorted cut up tropical fruits like water apple (jambu), pineapple, mangoes, jicama, cucumber and sweet potato. The sweet & spicy sauce is made from gula melaka (palm sugar), tamarind, peanuts, prawn paste, bird’s eye chili, and salt.

    Chinese Rojak

    While the Rujak in Indonesia tends to be more fruit-based, Chinese Rojak has a mix of both – it typically consists of cucumber, pineapple, jícama, beansprots, taupok (tofu puffs) and youtiao (cut up fried Chinese fritters).

    The dressing also differs from its Indonesian counterpart – it has a more dark colour and sticky texture. The dressing is typically made of water, shrimp paste (belacan), sugar, chili and lime juice. Some may also add tamarind or black bean paste. It’s also usually topping with crushed peanuts.

    Indian Rojak

    Indian Rojak can be found in both Malaysia and Singapore. In Malaysia, the rojak usually contains fried dough fritters, tofu, boiled potatoes, prawn fritters, hard boiled eggs, bean sprouts, cuttlefish and cucumber mixed with a sweet thick, spicy peanut sauce.

    In Singapore however, Indian rojak tends to be served a little differently – there’s a wide variety of ingredients displayed on the shelf that you can pick and choose – it usually consists of an assortment of potatoes, hard-boiled eggs, tofu, fritters, sometimes even dyed with different colours. Once you pick you favourite items, they are heated up or double fried in a wok, chopped up, and served with a sweet and spicy sauce on the side for dipping.

    The consistency of the sauce is less thick and more runny with the addition of sago pearls, sometimes depending on the hawker.

    What Do I Need for This Recipe?

    We’ll be making Indian Rojak with easy, accessible ingredients!

    • vegetables – potatoes, cucumbers, beansprouts are a must!
    • protein – tofu, tempeh (you could also add any plant based protein here)
    • fritters – we’ll be making easy sweet potato mushroom fritters from scratch!
    • spicy peanut sauce – sweet potato, dried chilies, tamarind, toasted peanuts, palm sugar (or coconut sugar), soy sauce, vegan fish sauce or vegan belacan (can omit if you don’t have)
    • garnish – fried shallots, green chili, crushed peanuts

    This recipe is also 100% vegan and can be easily made gluten free (just swap the flour in the fritters to a gluten free one – like a gluten free blend or chickpea flour!).

    I worked on this recipe together with Jake (@plantfuture). He used to work as a chef and has the most amazing and authentic Indian recipes as well as other cuisines.

    Print Recipe

    Indian Rojak

    This unique dish which is a jumble of cut up vegetables, protein served with a spicy peanut dipping sauce is a classic southeast asian hawker food you need to try!
    Prep Time15 minutes
    Cook Time45 minutes
    Total Time1 hour
    Course: Salad, Side Dish, Snack
    Cuisine: Malaysian, Singaporean
    Keyword: indian, indian food
    Servings: 4

    Ingredients

    Ingredients

    • 1 block extra firm tofu
    • 1 block tempeh
    • neutral oil for pan frying
    • 1 cup beansprouts blanched
    • 2 medium potatoes boiled
    • 1 large cucumber julienned

    Mushroom Sweet Potato Fritters

    • 1 cup diced shitake mushrooms
    • 1 grated sweet potato
    • 1 cup self-raising flour
    • 1/2 cup sparkling water
    • 1 tsp salt
    • 1/4 tsp pepper

    Spicy Peanut Sauce

    • 4 dried red chillies sub 3 tbsp chili paste
    • 2 shallots
    • 3-4 garlic cloves
    • 1 medium sweet potato boiled
    • 2 tbsp tamarind paste + 1 cup water
    • 1 tbsp palm sugar
    • 4 tbsp ground peanuts (about 1/2 cup whole peanuts)
    • salt
    • splash soy sauce

    Garnish

    • sliced green chillies
    • crushed roasted peanuts
    • crispy shallots

    Instructions

    • Soak 2tbsp tamarind paste with 1 cup hot water. Take out the seeds.
    • Soak red chillies in hot water until soft.
    • Prepare your spicy peanut sauce. Combine cooked sweet potato, shallots, garlic, chillies, and a splash of leftover water. Blend until smooth.
    • Heat up oil in a pan and add the paste to fry off the aromatics.
    • Add 4 tbsp tamarind water (or 2 tbsp store bought tamarind paste), palm sugar, and continue mixing. Add a splash of water if the paste is too thick.
    • Toast peanuts and blend them until powdered. Add ground peanuts to the mixture. Mix until well combined.
    • Add soy sauce and salt to season. Keep the sauce aside.
    • Slice tofu and tempeh into sizeable cubes and deep fry them in oil until crispy. You can also bake or airfry them for 20 minutes at 190C for a healthier option.
    • For the sweet potato mushroom fritters, grate a whole sweet potato and chop up mushrooms finely.
    • Add them to a bowl, along with self-raising flour, sparkling water, salt and black pepper. Batter should be thick enough to scoop and pan fry.
    • Pan fry in oil for a few minutes on both sides until golden brown and crispy. Chop them into pieces.
    • Then assemble: serve the peanut sauce in a bowl and place a portion of fritters, tofu, tempeh, boiled and diced potatoes, blanched beansprouts, and julienned cucumbers.
    • Garnish with crushed peanuts and fried shallots.
    • You can dip the ingredients individual into the sauce or toss them with the sauce and mix the ingredients together. Enjoy!

  • Air Fried Samosas

    Air Fried Samosas

    Make these easy samosas in an air fryer – crunchy filo pockets of spicy potato goodness paired with a mint-coriander chutney.

    Samosas are deliciously and very much universally loved by everyone – these buttery, crispy South Asian pastries stuffed with a spicy potato vegetable filling cannot go wrong.

    However, it can be a challenge to make them at home so Verna and I have come up with a quick and easy version you can make in an AIR FRYER! It’s so simple, crunchy and very delicious.

    This recipe is no where near the traditional version but it’s a quicker version while also being equally delicious with a different texture – these samosas are made with filo pastry that makes the outer layer crispy, flaky and super duper crunchy!

    Ingredients You Need

    • filo pastry – these work easily and are great to make these triangle shaped samosas. Alternatively, you could also use frozen parathas.
    • potatoes – you can use any type of potatoes for this recipe.
    • whole spices – cumin, fennel seeds
    • aromatics – shallot, ginger, green chili
    • herbs – coriander, mint
    • ground spices – garam masala, chili powder, ground cumin, turmeric, pinch of hing
    • for an extra tang – lemon juice

    You can find the full step-by-step recipe here.

    Print Recipe

    Air Fried Samosas

    Make these easy samosas in an air fryer – crunchy filo pockets of spicy potato goodness paired with a mint-coriander chutney.
    Prep Time30 minutes
    Cook Time30 minutes
    Total Time1 hour
    Course: Appetizer
    Cuisine: Fusion, Indian
    Keyword: indian food, indian recipes, snack
    Servings: 16 samosas

    Ingredients

    • 1 pack filo pastry
    • 2 tbsp neutral oil
    • 3-4 medium potatoes
    • 1 tsp cumin seeds
    • 1 tsp fennel seeds
    • 1 tsp grated ginger
    • 1 large shallot finely chopped
    • 1 green chili finely chopped
    • 1/2 cup frozen green peas
    • 1 tbsp lemon juice
    • coriander finely chopped
    • 2 tsp garam masala
    • 1 tsp chili powder
    • 1 tsp ground cumin
    • 1/2 tsp turmeric
    • Pinch hing

    Mint-Coriander Chutney

    • 1 cup mint leaves
    • 1/2 cup coriander leaves
    • 1 tsp minced ginger
    • 1 green chili
    • 1/2 tsp ground cumin
    • 1 garlic clove
    • squeeze lemon
    • 1 tsp salt

    Instructions

    • Wash and peel potatoes. Dice them and microwave on high for 6 minutes in 2 minute intervals. Cover the lid while microwaving.
    • Alternatively you can boil them in water for about 10-12 minutes.
    • Heat 2 tablespoons of oil in a pan over medium heat.
    • Add cumin and fennel seeds. Add chopped shallots and saute for a few minutes.
    • Add grated ginger, green chili and coriander. Saute for a few minutes.
    • Add turmeric, red chili powder, cumin powder, and garam masala. Mix well.
    • Add back the microwaved potatoes and stir them well – mashing them along the way. Add some water to cook the potatoes further if they are not fully cooked.
    • Finally, toss in green peas, and salt. Mix thoroughly and cook for a few minutes. Let the filling cool.
    • Fold the pastry sheet inward and ensure the width is around 3-4 inches. Slice them horizontally accordingly.
    • Fold the pastry into triangles (as demonstrated in the video above). Tuck in the ends or seal them with a 1:2 ratio of corn starch-water mixture.
    • Brush them generously with oil and place into the airfryer basket in a single layer. Do not overcrowd.
    • Air fry for 10-12 minutes at 180C, turning them halfway through, until they are golden brown and crispy.
    • To make the chutney, simple blend the ingredients in a food processor until you get a smooth paste.
    • Serve the air-fried samosas hot with mint chutney.

  • Easy Chickpea Masala (Chana Masala)

    Easy Chickpea Masala (Chana Masala)

    This creamy and flavourful chana masala is made with a blender in under 20 minutes. Easy to make, extremely tasty, and the perfect healthy, plant-based dinner.

    Chana Masala is a staple, growing up in an Indian household. My mom would make it as a gravy for everything: thosai, idli, roti, paratha and naan. It always added a delicious protein twist to the meal while being immensely flavourful. I also love to pair it with fluffy white basmati rice.

    ‘Chana’ means chickpeas and ‘Masala’ means a blend of spices in Hindi. It’s prepared in many different ways across India, but today I will be showing you a quick version you can make in a blender to recreate the traditional taste in a simple and tasty way. It’s also entirely vegan and gluten free!

    I like to use freshly pureed tomatoes for this recipe for a less acidic profile – the ones that comes in can or a bottle tend to be more sour and acidic. You can also choose to use just ground spices instead of whole spices if you don’t have them. The main spice that gives this dish its flavour is garam masala.

    Ingredients You Need

    • chickpeas – I use canned chickpeas for a quick recipe but you can also soak dried chickpeas overnight and pressure cook them for 10 minutes (5 whistles) to cook them until soft.
    • aromatics – tomatoes, red onion, garlic, ginger, chili
    • ground spices – garam masala, turmeric, kashmiri chili powder, ground coriander
    • whole spices – bay leaf, cardamom, cloves, cinnamon, cumin and fennel seeds
    • creaminess – coconut milk
    Print Recipe

    Easy Chickpea Masala

    This creamy and flavourful chana masala is made with a blender in under 20 minutes. Easy to make, extremely tasty, and the perfect healthy, plant-based dinner.
    Prep Time5 minutes
    Cook Time15 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Indian
    Keyword: chickpeas, curry
    Servings: 4

    Ingredients

    • 1 can chickpeas
    • 2 tbsp vegan butter
    • 1 bay leaf
    • 2-3 cloves
    • 4 cardamom
    • 1 cinnamon stick
    • 1 tsp cumin seeds
    • 1 tsp fennel seeds
    • 1 tbsp garam masala
    • 1/2 tbsp coriander powder
    • 2 tsp kashmiri chili powder
    • 1/4 tsp turmeric
    • 2 tbsp tomato paste
    • 1/2 cup water
    • 1/2 cup coconut milk
    • salt
    • black pepper

    Aromatics to blend

    • 3 medium tomatoes
    • 1 red onion
    • 2 cloves garlic
    • 1 tsp ginger (4-5 slices)
    • 1 green chili sub red chili

    Instructions

    • Drain and rinse the chickpeas.
    • Chop aromatics into half and add them to a high speed blender. Blend until you get a smooth paste.
    • Add 1 tbsp vegan butter to a pan. Once it melts, add all whole spices – bay leaf, cloves, cardamom, cinnamon, cumin and fennel – and saute for a minute until fragrant.
    • Add puree from blender, ground spices and continuously stir until the oil separates (indication that the aromatics are cooked).
    • Add tomato paste, salt, black pepper, water and mix well. Add chickpeas, coconut milk and simmer for 5 minutes.
    • Add more salt to taste if required. Garnish with chopped coriander and serve!