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.
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 minutesmins
Total Time30 minutesmins
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: high protein, indian recipes, lentils
Servings: 15tbsp
Ingredients
1/2cupred lentils
1/2cup yellow mung beans
1/4cup chana dal
1/4cup roasted gram dal
2tbsptoasted sesame seeds
1tbspneutral oil
1tbspcumin seeds
2tspblack peppercorns
8dried red chilies
1sprigcurry leaves
1/2tspground corianderor 1 tsp coriander seeds
pinch hing
1tspsalt
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.
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.
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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).
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 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr30 minutesmins
Course: Appetizer, Side Dish
Cuisine: Fusion, Indian, Mexican
Keyword: indian, mexican, samosas, snack
Servings: 10samosas
Ingredients
Birria Broth
2guajillo chiles, deseeded sub 4 dried red chilies
1can adobo peppers in chipotle sauce
4smashed garlic cloves
1/2white onion
1tbspolive oil
2bay leaves
1tspchili powder
1tspmexican oregano
1tspground cumin
1tspcoriander seeds
1beef boullion cube
3cups water
salt to taste
Vegan Mushroom & Tofu Carnitas
4king oyster mushrooms
450gextra firm tofu
1tbspolive oil
1tspground cumin
2tspdried oregano
3tbsptaco seasoning
2tspgarlic powder
1tbspdark soy sauce
1/2cup 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.
These naturally vegan and gluten free jelly noodles made with mung bean starch and tossed in a refreshing cold chili oil dressing.
Liang Fen (凉粉) is a traditional Chinese noodle dish known for its refreshing and jelly-like texture – it can be served as a cold appetizer or a quick snack. It is a popular dish in many regions of China, particularly in Sichuan, Chongqing, and other parts of southwestern China.
Liang Fen is primarily made from starch, which is then processed into jelly-like noodles. The starch used can vary, and it is commonly made from: mung bean starch, sweet potato starch, pea starch or even tapioca starch! The starch is mixed with water, then boiled and set to form a jelly-like texture when cooled.
Mung bean jelly after being setUse a noodle scraper to make noodles!
I love how refreshing Liang Fen is – it’s also low in calories if you pair it with a low-calorie and simple dressing combinations like lime-soy or soy-vinegar! You can also add chili flakes for a spicy kick.
Making the Jelly
Half of the starch is dissolved in water first and boiled with the rest of the water until it thickens into a translucent gel. Once cooked, it’s typically poured into a bowl or a flat dish to cool and solidify. After cooling for about 3-4 hours, the gelatinous mass is cut into thin strips or square blocks.
The texture of liang fen is slippery, chewy, and somewhat gelatinous – the flavour of liang fen itself is quite neutral and versatile, which makes it an excellent base for absorbing the bold, spicy, and tangy flavours of the sauces.
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Getting real sauc-ey!
Common dressings and toppings include:
Garlic sauce: Crushed garlic mixed with soy sauce, vinegar, and sometimes chili oil or sesame oil.
Chili oil: For a spicy kick, especially in Sichuan-style liang fen, which is known for its bold and spicy flavours – we will be doing a rendition of this for this recipe!
Vinegar & soy sauce: Adds a sour note that balances out the richness of the chili oil, while adding some salty umaminess
Sesame paste: Adds a nutty, rich flavour. Instead of this you can also use unsweetened smooth peanut butter.
Garnish: Chopped peanuts, sesame seeds can be sprinkled on top for crunch and texture. Elevate the flavours even more with fresh herbs like coriander or green onions
Gluten free substitutions: Use gluten free soy sauce like tamari, coconut aminos, or gluten free soy sauce. Use gluten free chili oil.
Allium free substitutions: Garnish with chopped coriander instead of spring onions.
These naturally vegan and gluten free jelly noodles made with mung bean starch and tossed in a refreshing cold chili oil dressing.
Prep Time3 hourshrs
Cook Time5 minutesmins
Total Time3 hourshrs5 minutesmins
Course: Appetizer, Main Course, Side Dish
Cuisine: Chinese
Keyword: chili oil, cold noodles, gluten free, noodles
Servings: 2
Equipment
1 Noodle Slicer or Knife
Ingredients
Mung Bean Noodles
1/2cup mung bean starch
3.5cupswater
Chili-Oil Dressing
1tbsplight soy sauce
1tspblack vinegar
1tspchili oilmore if you want it more spicy
1tsptoasted sesame oil
pinch asafoetida (hing)
Garnish
spring onions
crushed peanuts
Instructions
In a bowl, dissolve the mung bean starch in 1 cup of water, stirring until the starch is completely dissolved with a whisk. There should be no lumps.
Add the remaining 2.5 cups of water into a saucepan and pour the starch mixture over medium heat. Stir constantly to prevent lumps from forming.
Keep stirring for about 5–7 minutes. The mixture will start to thicken after a few minutes and eventually turn into a gel-like consistency.
Once the mixture has thickened, pour it into a flat dish or a bowl. Let it cool to room temperature, then refrigerate for at least 1-2 hours until it firms up completely.
Once the jelly is firm, either use a noodle slicer to carve out noodles or use a knife to cut it into thin strips.
Mix all the ingredients needed for the chili oil dressing. Pour over the noodles.
Garnish with spring onions and crushed peanuts. Enjoy!
This vegan-friendly kimchi pancake is made with a simple batter made from flour, vegan kimchi and vegetables. Nutritious and simple to make!
Kimchi pancake is one of the easiest dishes to make and is absolutely flavour-packed and nutritious from the added vegetables. You can have this as a snack and also pair this with your lunch or dinner as the perfect side dish.
The Korean name for kimchi pancakes are called Kimchi Buchimgae or Kimchijeon. The history of how kimchi came about was deeper compared to the actual dish itself – During the Silla dynasty (57 BC – AD 935), kimchi became widespread and prevalent as Buddhism caught on and encouraged a vegetarian diet. Who would have thought?
Traditionally, meat is also often added to the pancakes but today we’ll be making a vegan version packed with veggies and herbs. You can make these pancakes easily with any leftover vegetables at home, flour and a good quality vegan kimchi. One of the key components of flavour is also adding the kimchi brine along with the kimchi that elevates the sourness and spice to another level.
This vegan-friendly kimchi pancake is made with a simple batter made from flour, vegan kimchi and vegetables. Nutritious and simple to make!
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Appetizer, Side Dish
Cuisine: Korean
Keyword: korean, pancakes
Servings: 3
Ingredients
1/2cup flour`
2tbsp corn starch
1cup vegan kimchi
1tbspkimchi juice
1/3cup water
salt
1/2cup carrotthinly sliced
1/2cup baby cornthinly sliced
2stalks spring onions
oil for frying
Dipping Sauce
2tspsoy sauce
1tsp mirin
1tspsesame oil
1tsp toasted sesame oil
Instructions
Combine dry ingredients together first. Add in kimchi, kimchi juice, vegetables and water. Give it a good mix.
Add some oil evenly to a pan and add in your kimchi pancake batter. Cook for a few minutes on one side and ensure that the pancake is not sticking to pan.
Fling your wrist and flip the pancake, letting it cook for a few minutes on the other side.
Mix together ingredients for the dipping sauce. Slice your pancake evenly and serve with the sauce!
This authentic and simple Indian-style tofu sambal recipe is a spicy side dish you can add to your meal and can be prepared in just under 30 minutes!
Tofu sambal is very popular in south-indian cuisine and I’ve been having this in Singapore where I grew up, since I was a child. I do have to warn you that it can be super spicy but it’s also very delicious alongside indian soups and curries. Also referred to as ‘tau sambal’ by locals, something about it screams comfort. And the fact that it’s traditionally made with tofu is very much delightful to hear!
This spicy tofu sambal made with an easy homemade sambal paste will leave you feeling hot but satisfied. The perfect side dish to any south indian meal or if you want to fuse or jazz things up, you can also add them to wraps, sandwiches or add them as a topping for dishes like fried rice and noodles.
What You Need for This Recipe
extra firm tofu – I use fresh tofu from my market and it’s not the most firm but this recipe is not substituting tofu for ‘chicken’ so we’re good!
onions and garlic – for my alliums free peeps, sorry – this recipe has to have onions and garlic but I’m working on an alliums-free version as we speak
chillies – the type of chillies you use is very important – the recommended ones are dried red chillies (bedigai chillies) for best colour and flavour
This authentic and simple Indian-style tofu sambal recipe is a spicy side dish you can add to your meal and can be prepared in just under 30 minutes!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main Course, Side Dish
Cuisine: Fusion, Indian
Keyword: indian recipes, tofu recipes
Servings: 4
Ingredients
450gextra firm tofu
1 tbspolive oil
3 dried red chillies
2medium tomatoes
2 small shallots
3-4 cloves garlic
1/2 tbsp kashmiri chili powder(add more for more spice)
1/2tsp salt
1 tsp coconut sugar
3/4cup water
4-5kaffir lime leaves
Instructions
Soak the dry red chillies in hot water for 10 minutes.
Slice the tofu into squares and fry them in olive oil until crispy. You can also bake them at 200C for about 15-20 minutes or air fry them until crispy.
Chop garlic, shallots and tomatoes into small cubes and pan fry them in some olive oil until they are soft and mushy (fully cooked).
Add them to a high speed blender, along with the soaked chillies and a splash of chili water. Blend until you get a smooth paste.
Add back the paste into the pan and add kashmiri chili powder. Saute for a few minutes.
Then add water, salt, and coconut sugar. Stir until well combined.
Lastly, tear up the kaffir lime leaves along the stem and add them to the sauce. Stir for a minute, then add your tofu in and coat the sauce evenly.
Serve as it is, or with some spring onions / coriander and serve!
This Vegan Potato Salad recipe is a classic made with rainbow baby potatoes, fresh herbs, chopped dill pickles and vegan mayo – it’s truly addictive!
This recipe is one of my favourites because it’s easy, definitely tastes like a traditional potato salad and is super creamy, herby and tangy. Making this salad fresh makes it all the better too because it’s absolutely addictive and refreshing.
I also made this using multi-coloured baby potatoes which made it look extra cute. And without peeling the potatoes, this also instantly becomes a no waste recipe. Using fresh herbs makes a whole lot of difference with the flavour too! However, you can still use dried herbs – still tastes superb!
Tips to Make the Best Potato Salad
Boiling Time for Potatoes
Take note of the boiling time for potatoes – we don’t want to undercook or overcook it! I just add some water to pot, placed it on heat, added some salt and vinegar before tossing in the baby potatoes. Bring the water to a boil, then simmer on low for about 10 to 12 minutes. Then, check to see if your fork goes through the potatoes smoothly. Drain and keep them aside.
Slice and Garnish Right
Mix your dressing ingredients in a bowl. Slice your baby potatoes into half and toss them in. Don’t forget to garnish with fresh herbs! I used chopped chives and fresh dill.
This recipe is also gluten free! Just a friendly reminder to check if the vegan mayonnaise brand you use is gluten free as well!
This Vegan Potato Salad recipe is a classic made with rainbow baby potatoes, fresh herbs, chopped dill pickles and vegan mayo – it's truly addictive!
Prep Time20 minutesmins
Cook Time10 minutesmins
Total Time30 minutesmins
Course: Salad, Side Dish
Cuisine: Western
Keyword: potatoes, salad, salad recipes
Servings: 4
Ingredients
600gbaby potatoes (3 cups)
1 tsp salt
1/2 tbsp vinegar
4-5tbspvegan mayonnaise
1/2 tbspdijon mustard
1/2 ntbsp apple cider vinegar
3 tbsp diced pickles
3 stalks celery
1/2tspsalt(or you can use celery salt)
3 tbsp chives
6stalksfresh dill
1/8 tsp smoked paprika
Instructions
Add some water to a boiling pot, place it on heat, and add some salt and vinegar. Wash potatoes thoroughly.
Toss in the baby potatoes. Bring the water to a boil, then simmer on low for about 10 to 12 minutes. Then, check to see if your fork goes through the potatoes smoothly. Drain and keep them aside.
Mix your dressing ingredients in a bowl – vegan mayonnaise, dijon mustard, apple cider vinegar, finely chopped celery stalks, chives and dill (Reserve some for garnish).
Give them a good mix. Slice baby potatoes into half.
Add potatoes into the sauce mixture and toss evenly. Garnish with chives, fill and smoked paprika. Serve!
This vegan version of korean marinated eggs will literally blow your mind – I’ve added a spicy twist to it with my 5-minute homemade chili oil!
This easy Mayak tofu recipe involves the marination of extra firm tofu in a spicy but slightly sweet sauce made with pantry friendly ingredients like toasted sesame seeds, soy sauces, rice vinegar, bird’s eye chillies, and spring onions. For this spicy version, I also use my Homemade Chili Oil for an extra punch of flavour.
The “mayak” (마약) actually translates to “drug” in Korean language, and this name apparently came about due to the addictive nature of this delicious dish (I finished an entire tofu by myself in 2 meals, I kid you not!).
Original Mayak Tofu
They can be easily made gluten free too by swapping out the soy sauces for gluten free soy sauce, tamari or coconut aminos. It can also be easily made allium free by omitting the garlic.
My original recipe was created with @bakeyvakey to make the original mayak tofu without the chili oil addition.
