Have these Indian-style tofu steaks on the table in under 30 minutes!

My vegan take on “steak and chips”

These flavour-packed Lime Pickle Tofu Steaks couldn’t be easier. You need just eight ingredients and half an hour. Easy vegan dinner done and dusted!

How to make Tofu Steaks

The firm tofu block I use is usually rectangular in shape. I simply cut it into 1cm thick “steaks”.

If you want a more obvious steak shape, you can trim around the edges to round the corners off. I don’t bother because it means I can serve and eat everything without any waste.

How to make the lime pickle marinade

It’s no secret that the majority of the flavour in this recipe comes from the lime pickle. I use a good shop-bought version but you can use homemade if you prefer.

What’s in Lime Pickle?

Lime pickle is made with sour lime, mustard seeds, fenugreek seeds, chilli, oil and salt.

This Indian pickle packs a punch. It’s tangy, warming and deeply flavoursome. A little goes a long way.

In this marinade, I mix my favourite shop-bought lime pickle with both dairy-free yoghurt and chickpea flour to create a paste I can rub on to firm tofu.

Simply add all the ingredients to a bowl and beat. Brush or rub the tofu all over.

Do I have to marinate the tofu for long?

Absolutely not. This is a very forgiving recipe and lime pickle is potent stuff. The tofu steaks will still taste great even if you don’t marinate them. I give them about 10 minutes while I prepare the peppers and onions.

How to serve Lime Pickle Tofu Steaks

Serve these tofu steaks with the roasted peppers and spring onions, chips (French fries) and a simple salad.

What if I want to make this ahead/meal prep?

This is a great dish for meal planning. Prep it up to 3 days in advance. Assemble everything as per the recipe but don’t bake it. Cover the marinated tofu and veggies with cling film. Refrigerate and bake when you’re ready.

Subscribe to my YouTube Channel!

Other recipes you might like

• Paneer Fajita Traybake (Vegetarian)
• Tofu Dopiaza (Vegan)
• Curry Puffs (Vegan)
• Seekh Kebab (Vegan)

Lime Pickle Tofu Steaks recipe

Print

Lime Pickle Tofu Steaks

Grilled tofu steaks with a hot and sour lime pickle coating. The ultimate vegan "steaks" for spice lovers. Have them on the table in under 30 minutes!

Course Main Course

Cuisine Indian

Keyword easy, lime, pickle, tofu

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Equipment

• Large baking tray
• Oven-safe wire rack

Ingredients

• 400 g firm tofu
• 85 g lime pickle I like Ashoka or Pataks
• 2 tbsp chickpea flour
• 2 tbsp dairy-free yoghurt I used soy
• 2 tbsp any cooking oil
• 2 peppers cut into wide strips
• 1 red onion finely sliced
• 5 spring onions cut into large pieces

To serve:

• Chips cooked
• Salad of your choice

Instructions

To prepare the tofu:

• Drain the water from the tofu. Press in a tofu press or between paper towels, place a chopping board on top and a few cans of beans to weigh it down for 20-30 minutes. This will remove excess water.
• Once pressed, slice the block of tofu in half to create your 'steaks'.

To make the lime pickle marinade:

• Place the dairy-free yoghurt in a bowl. Add lime pickle, chickpea flour and oil. Mix well.

To prepare the rest of the dish:

• Preheat the oven to 200°C/400°F.
• Rub the tofu steaks all over with the lime pickle marinade. There's no need to marinate but if you want to, you can let it marinate for 30 minutes or so.
• Tip the peppers and spring onions into any leftover marinade and mix to coat.
• Arrange the vegetables on a large baking tray in which an oven-safe wire rack fits. Place a wire rack on top and brush with a small amount of oil. Lay the tofu steaks on top. The wire rack will ensure everything cooks evenly. If you don't have a wire rack, just place the tofu steaks in the tray with the veggies around them. Flip the tofu half way through the cooking time for even browning.
• Bake it in the preheated oven for 20 minutes. There's no need to turn it since we've set it on a wire rack. Finally, give the tofu steaks a quick flash under the grill (broiler) for a chargrilled finish. About 2-3 minutes should do it.
• Serve hot with salad and chips.

Video

Notes

Make ahead

This is a great dish for meal planning. Prep it up to 3 days in advance. Assemble everything as per the recipe but don’t bake it. Cover the marinated tofu and veggies. Refrigerate and bake when you’re ready.

Leftovers

I like to make tofu ‘steak’ sandwiches with any leftovers for a new meal. Slice the reheated tofu into strips and arrange on crusty roll along with the veggies, a slick of mayo and some rocket or watercress.

Pin this recipe for later!

If you like this, you’ll love my Paneer Fajita Traybake recipe

Love Sanjana

The post Lime Pickle Tofu Steaks appeared first on Sanjana.Feasts.

Make it mild or spicy and serve with roti, paratha or naan. Rice is also a great partner for this high-protein vegan curry.

What does Dopiaza curry taste like?

Dopiaza is a deeply aromatic dish, with a mellow onion sweetness, tomato tang and a fresh sweep of ginger. Serve it dry style like this version, or add a splash of water to give the curry a sauce, the choice is yours. I like it dry, and almost stir-fried.

What is in Dopiaza?

Dopiaza is named for its’ use of double onions. Double onions typically refers to the double addition of onions at different stages of the cooking process. The first for flavour in the masala paste. The second addition as a vegetable for texture and crunch.

The technique and terminology has Persian roots but shoots influences many other South Indian cuisines. It is a Mughal style of cooking, rich with spices and aromas.

What is Pyaza or Piaza?

“Do” means two and “Pyaza” or “Piaza” means onions. My recipe embraces the “do” (two) of dopiaza twice. It features two different varieties of onion, which I add at two stages of the cooking process.

What type of onions are in Dopiaza?

Any you like! The typical Indian restaurant version will use white and/or red onions. My recipe for Tofu Dopiaza puts both mellow leeks and sweet red onions to work. This vegan curry will blow you away with its’ deeply savoury aromas and flavours.

Can I add something other than tofu to this curry?

Feel free to swap the tofu in this recipe with your choice of vegetables or protein. My preference is to add tofu but that doesn’t mean you have to.

You can also make use this recipe to make:

• Paneer Dopiaza (Paneer Do Pyaza)
• Mushroom Dopiaza (Mushroom Do Pyaza)
• Bhindi Dopiaza (Bhindi Do Pyaza)
• Aloo Dopiaza (Aloo Do Pyaza)
• Or any other variety of Dopiaza you want to cook! Popular non-vegetarian varieties of Dopiaza are made with chicken, lamb, mutton and prawns.

How to serve Tofu Dopiaza

My favourite way to serve this dish is simply with paratha but you can also enjoy it with naan, roti or rice.

What are the key spices in Dopiaza?

Recipes differ from cook to cook. Warm spices and a souring agent like yoghurt, dried mango or lemon give the dish its’ characteristic tang. This sour note is important as it balances the sweetness of the onions.

My recipe uses a combination of tomatoes and vegan yoghurt to achieve this effect.

Spices in my Dopiaza recipe: Bay leaves, dried red chillies, cassia bark, black stone flowers, cloves, turmeric, chilli powder, coriander seeds, dried fenugreek leaves and green cardamom.

Some recipes also include black cardamom and peppercorns, however I don’t find they are essential ingredients in this case.

What are Black Stone Flowers? (Dagad Phool)

While it’s called “flower”, Dagad Phool (in Hindi) is actually a type of fungus/dried lichen. The black petal-like shape of the fungi grows on stones. Indeed, this is why people also call it “Pathar ke phool” which means stone flower.

It has a characteristic unmistakable musky aroma. Think mellow woody perfume, but not at all like your grandad’s Old Spice. It adds background umami-ness to masalas. I find that once I start eating a dish with dagad phool in it, I can’t stop.

10 tips for restaurant-style Dopiaza

1. Be sure to use a large, metal kadai or wok. I like to use a carbon steel wok.
   
2. The kadai or wok should be smoking hot.
   
3. There’s no need to add lots oil, but some is required to help extract the oils from the spices. Use any cooking oil with a high smoke point. You can also use ghee if you’re not vegan.
   
4. Add whole spices first, then the ground spices later to ensure the ground spices don’t burn.
   
5. Cook the first addition of onions until their soft, mushy and slightly caramelised. This makes for the perfect sweet base.
   
6. Add the yoghurt and stir quickly so it doesn’t split in the sauce.
   
7. Reduce the tomatoes and yoghurt until thick and pasty.
   
8. Keep the vegetables crunchy. Try not to overcook them.
   
9. For a saucy version of the Dopiaza, add 250-350ml hot water to the paste before you add the onions and peppers.
   
10. Pan-fry the tofu first so it doesn’t break in the curry. I like the texture of pan-fried medium firm tofu.

My essential ingredients homemade Tofu Dopiaza

Amazon Affiliate links. These are all products I have purchased of my own accord and ones that I use myself. None of the products mentioned have been gifted to me. By using an affiliate link, I receive a small commission at no expense to you. This commission helps to support this blog. Thanks in advance if you choose to make a purchase through these links!

Tofu Dopiaza Recipe | How to Make Tofu Dopiaza Curry

This is my favourite vegan curry recipe and one I cook often for the family. It’s the perfect balance of light and tasty, but also packs that restaurant-style punch. No dairy needed.

Print

Tofu Dopiaza

Kadai-fried tofu cooked dry style with two types of onions, crunchy green peppers and aromatic masalas. Make it mild or spicy and serve with roti, paratha or naan. Rice is also a great partner for this high-protein vegan curry.

Course Main Course

Cuisine Indian

Keyword curry, ginger, onions, peppers, tofu, vegan, vegetarian

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Sanjana

Equipment

• Large kadai or wok

Ingredients

To pan-fry the tofu:

• 400 g medium or firm tofu
• 3 tbsp any cooking oil
• 1/4 tsp salt

For the rest of the curry:

• 50 ml any cooking oil or ghee if you're not vegan
• 300 g leeks, halved lengthways and finely sliced if leeks are unavailable, try spring onions/scallions
• 2 dried red chillies
• 2 dried bay leaves
• 5 cm piece cassia bark or cinnamon
• 3-4 pieces black stone flowers optional but recommended
• 4 cloves
• 2.5 cm piece ginger peeled and julienned
• 4 large cloves garlic peeled and crushed (about 1 tbsp)
• 390 g tin chopped tomatoes
• 1 tsp ground coriander seeds
• 1/2 tsp ground turmeric
• 1/4 tsp ground cardamom
• 1/2 tsp Kashmiri chilli powder optional
• 1 tsp salt
• 3 tbsp non-dairy yoghurt
• 10 small mild green peppers (the kind that look like chillies) or 1 large green capsicum cut into rings
• 2 red onions cut into quarters and then separated into petals
• 1 1/2 tsp kasoori methi

To garnish:

• 2 tbsp freshly-chopped coriander
• 2.5 cm piece ginger julienned
• Onion flowers optional (I grow them in the garden!)

Instructions

To prepare the tofu:

• If using medium tofu, drain and pat gently with absorbent kitchen towel. If using firm tofu, drain and press firmly with absorbent kitchen towel to remove excess moisture. Some extra-firm tofu may need to be pressed between paper towels for 30 minutes or so. Just use a couple of tins of beans for weight. I use medium tofu so skip this step.
• Slice the tofu into triangles, about 1cm thick but you can cut the tofu into any shape you like. Cubes and batons are also a good choice.
• Heat the oil in a large frying pan. Pan-fry the tofu on both sides, until golden all over. A sprinkle of salt over the tofu will help draw out any moisture from the tofu.
• Place the tofu on a plate lined with kitchen towel. Set aside.

For the rest of the curry:

• Heat oil in a smoking hot wok or kadai. I like to use a carbon steel wok for the smokiness it imparts on the curry. Add the bay leaves, dried chillies, cinnamon, black stone flowers and cloves. Sauté for 10-15 seconds and then add the sliced leeks.
• Cook the leeks over a medium-low heat 10 minutes, stirring all the time, until very soft. When they begin to caramelise, it's time to add the crushed garlic and ginger juliennes. Cook for a further minute.
• Next, tip in the tomatoes and add the ground spices: coriander seeds, turmeric, cardamom, optional chilli powder and salt. Stir well. When the mixtures comes to a volcanic bubble, add the yoghurt and stir vigorously until incorporated to prevent the yoghurt splitting in the sauce. Keep the heat high the entire time.
• Continue to cook the masala for 7-8 minutes, stirring all the time, until it becomes a thick paste.
• Add the onions and peppers. Toss or fold to combine with the masalas. Stir-fry for 2-3 minutes until only slightly softened. Add the tofu to the pan. Rub the kasoori methi between your palms to crush and add this to the pan too. Use a large spatula to fold everything together and coat the tofu with the masalas. Cook 1-2 minutes to heat everything through.
• Garnish with fresh coriander leaves and ginger juliennes and serve.

Video

Notes

• If you’d like a curry with more sauce, simply add 250ml hot water to the paste before you add the onions and peppers.
• Serve this Tofu Dopiaza with paratha, roti or naan. Rice is also a great accompaniment.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat thoroughly before serving.
• This Tofu Dopiaza freezes particularly well. Pack it into an airtight container and freeze for up to 3 months. Defrost at room temperature and ensure the curry is reheated and piping hot before serving.

 

Pin this Tofu Dopiaza recipe for later!

If you like this, you’ll love my recipe for Vegan Kadai Tofu

Love Sanjana

The post Tofu Dopiaza appeared first on Sanjana.Feasts.

Try one of these tasty veg curries for roti for dinner tonight. Either serve as they are, or include a daal option.

You can also double up and choose two complimentary curries from the list to create a larger meal.

In Indian homes, we often choose lentils or legume curries or daals to serve alongside vegetable dishes. This rounds off a meal wonderfully and adds welcome protein.

What is Roti?

Everyday curries take centre stage in traditional Indian homes. They’re typically served with wholewheat chapatis, also known as roti.

Roti are hearty and simple to prepare, although round rolling is a skill that takes practice.

How to make Roti dough

Make the dough with a combination of wholewheat flour (atta), water and optional oil. I like to add a little oil for softer rotis, but you can skip it if you don’t mind them a little chewier.

Some families like to roll their rotis extra thinly to make phulka, which they sometimes place over an open flame to rise.

Having said this, I usually cook my rotis on a steel tawa from start to finish. A frying pan also works well.

I’ll include my simple Homemade Gujarati Roti (Rotli) recipe at the end of this post, along with a fabulous Soft Spinach Roti (Chapati) if you’re a fan of the green stuff.

Ready to be inspired with some easy and delicious vegetarian curry recipes?

10 Easy Veg Curries for Roti

1. Gobi Bhurji (Scrambled Cauliflower)

Gobi Bhurji (Indian Scrambled Cauliflower)

Gobi Bhurji (or Scrambled Cauliflower) is one of my favourite ways to enjoy a humble head of cauliflower. Simply grate it using a box grater, and sautee with onions, tomatoes and aromatic spices until tender. Serve this quick and easy scramble with buttered toast or buns for breakfast, lunch or dinner.

Check out this recipe

2. Bateta nu Shaak (Potato Curry, Dry Style)

Gujarati Koru Bateta nu Shaak

A tried and true recipe for Koru Bateta nu Shaak (Gujarati-style dry potato curry). This is my mother's exact recipe and the only way we make it at home. She has a few fabulous tips for achieving intense flavours and the perfect dry bhaji-style texture every time. This shaak pairs perfectly with Masala Poori and dahi (plain yoghurt).

Check out this recipe

3. Vegetable & Coconut Milk Kurma (South Indian Style)

Vegetable & Coconut Milk Kurma

This simple coconut milk-based curry is rich with aromatic spices, nuts and a rainbow of colourful vegetables. Make it in an Instant Pot if you have one, or simply simmer away on the stove. Serve with dosa for a delicious vegan meal that's gluten free too. It also pairs perfectly with rice, roti or paratha. Feel free to add any vegetables you have in the fridge, as long as the total weight is around 600g.

Check out this recipe

4. Quick & Easy Palak Paneer

Easy, Creamy Palak Paneer

Palak Paneer is a stick-to-your-ribs North Indian treasure that was made to be a filling vegetarian option. Serve with laccha paratha, roti, naan or rice!

Check out this recipe

5. Kadai Tofu & Vegetables

Kadai Tofu & Vegetables

Serve this dish hot with soft chapattis/phulkas, jalebi paratha or simply with jeera rice, salad and a cooling cucumber raita.

Check out this recipe

6. Rajma (North Indian-Style Kidney Bean Curry)

Rajma (Kidney Bean Curry)

While most of us use kidney beans as a filler ingredient in chillies, stews and salads, this Rajma (Kidney Bean Curry) makes the humble red bean the star of the show. The sauce is deeply aromatic, smooth and robust enough to take the beans from basic to beautiful. This is North Indian comfort food at its best.

Check out this recipe

7. Okra & Potato Sabzi (Gujarati-Style Bhinda & Bateta nu Shaak)

Gujarati-Style Okra & Potatoes

Gujarati-Style Okra & Potatoes (Bhinda Bateta nu Shaak) is an everyday comfort food in many Gujarati homes, including mine. It’s usually scooped up with soft, hot rotlis (chapattis), which is our daily bread. This curry is delicately flavoured with cumin seeds, turmeric, garlic and lemon juice for a fresh vegan dish that eats more like a stir fry than the heavy restaurant curries one might be used to.

Check out this recipe

8. Palak Baingan ka Bhartha (Burnt Aubergine & Spinach Curry)

Melt-in-the-Mouth Burnt Aubergine and Spinach Curry

Smoky aubergine cooked over an open flame + a WHOLE HEAD of garlic! This Indian Burnt Aubergine and Spinach Curry is a sure-fire hit with spice lovers. Yum!

Check out this recipe

9. Creamy, Restaurant-Style Matar Paneer

Creamy, Restaurant-Style Matar Paneer

I’ve got a sneaky Restaurant-Style Matar Paneer recipe that’ll knock your socks off and it’s easier than you think. The base sauce is made with ground almonds and tomatoes. The spicing is mild but complex, making you wonder if you really just made that at home in the comfort of your own kitchen, without having to go to a restaurant or pick up a takeaway menu. Mad skills.

Check out this recipe

10. Tofu Tikka Masala

Tandoori Tofu Tikka Masala (Vegan)

In my book, anything served on a stick is a winner. It seals the deal if what’s on the stick is smothered in a charred tandoori paste, restaurant style. Here’s my take on a British-‘Indian’ dish. It’s loaded with homemade tandoori spices, garlic, lemon, ground almonds and coconut cream. The best thing about it is that it’s 100% vegan. That’s got to get me extra brownie points, right?

Check out this recipe

So you have my top 10 Easy Veg Curries for Roti… but how do you make the Roti?

10 Easy Veg Curries for Roti are of course, incomplete without Roti. Here are my two favourite versions of the classic soft rotis.

It’s everyday fare that partners perfectly with any of the curries I’ve shared above.

Soft Spinach Roti

Can you believe the dough for these Soft Spinach Chapatis is enriched with a whole bag of spinach? Popeye would be proud! Pack a healthy portion of leafy greens into your meal with this easy recipe the whole family will love.

Check out this recipe

Enjoy these amazing Indian vegetarian curry recipes! If you make one, please share pictures with me via Instagram. I love to see your creations! Mention me @Sanjana.Feasts and use the hashtag #SanjanaFeasts

Pin this collection of 10 Easy Veg Curries for Roti to your Pinterest boards for later!

Love Sanjana

The post 10 Easy Veg Curries for Roti appeared first on Sanjana.Feasts.

Now that’s what I look for in a delicious, comforting dinner. I mean, have you seen the Vegan Broth with Tofu Skin & Noodles I posted recently? It’s LOADED with flavour.

Rendang is a fiery and richly-spiced Malaysian and Indonesian curry. Simmer it low and slow until the flavours come to life. As a result, it’s packed with flavour! My version brings all the flavours I love about rendang such as sweet lime leaves, citrusy lemongrass and sour tamarind pulp together in a quick-fix marinade.

Cook all the spices and then whiz it up in a blender to save time. Let me tell you now, this marinade smells HEAVENLY! The tofu and broccoli get to bathe in the warm spice paste for a while before crisping up under the grill. You can also roast it in the oven but I love the smoky barbecue-style finish you get from grilling.

Tips for customising these Easy Rendang Tofu & Broccoli Bowls

• MORE IDEAS: Transform this crispy tofu bowl into a luxurious and creamy curry by adding the cooked tofu and broccoli to a pan and pouring in a 400ml tin coconut milk + 250ml water. Bring to a boil and simmer for 5 minutes and serve.
• Swap broccoli for sweet potato, cauliflower, French beans or even okra if you have those to hand. This is a great recipe for using up leftover veggies so go for a mix of veg if you like.
• Serve with plain white rice (I like to use Jasmine rice for this) for a neutral filler to temper the heat of the curry paste.

Print

Easy Rendang Tofu & Broccoli Bowls

Crispy, smoky tofu marinated in an aromatic rendang curry paste. Add a tin of coconut milk for a rich and creamy curry.

Course Lunch, Main Course

Cuisine Asian, Indonesian, Malaysian

Keyword broccoli, curry, easy, tofu, vegan

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

30 minutes minutes

Total Time 1 hour hour

Author Sanjana

Ingredients

• 400 g firm tofu
• 250 g broccoli florets blanched
• 2 shallots peeled and chopped
• 4 cloves garlic peeled and chopped
• 1- inch ginger or galangal peeled and grated
• 3 hot red chillies chopped
• 1- inch piece cinnamon
• 2 tbsp toasted coconut fresh or desiccated
• 2 cloves
• 1 star anise
• 2 cardamom pods
• 1 stick lemongrass bruised
• 6 kaffir lime leaves
• 2 tbsp tamarind pulp
• 2 tbsp oil
• 1 tbsp dark brown sugar
• 1 tsp salt
• Boiled or steamed Jasmine rice to serve

Instructions

• Press the tofu between absorbent kitchen paper and weigh it down with something heavy for 30 minutes. I find a few tins of beans do the trick.
• Heat the oil in a pan. Add the shallots, garlic, ginger and chillies. Sauté for 30 seconds. Next, add the all the remaining ingredients and cook on a low heat for 10 minutes.
• Transfer to a blender and grind to a smooth paste.
• Slice the tofu into batons or cubes.
• Gently toss the tofu and broccoli in the spice paste and allow to marinate for 30 minutes or longer (you can keep it covered in the fridge for up to 2 days).
• Arrange the tofu and broccoli on a roasting tray and grill until crispy and a little charred. Turn them over and repeat for the other side.
• Serve with steamed or boiled rice and chopped coriander.

Notes

Marinate the tofu for at least 30 minutes, or longer if you have the time. Keep it marinating in the fridge for up to 2 days or alternatively, place into an air-tight container and freeze the tofu in the marinade for 3 months. Defrost at room temperature before cooking as per instructions above.

The post Easy Rendang Tofu & Broccoli Bowls appeared first on Sanjana.Feasts.

Can you believe this little blog will be 10 years old this year? To all my new readers — welcome! I have absolutely no new year’s resolutions. Same old me, taking each day as it comes and enjoying every moment. See, nothing new.

Wanna see something that is new?

These Fried Chick’n Burgers are VEGAN!

Behold! The vegan burger dreams are made of. This giant panko-crusted vegan “chicken” fillet (or should I say chicken-less fillet) is the star of the show.

Nestled between the folds of a squishy sesame bun, it’s joined by fresh avocado, lettuce, red onions, tomatoes and a spicy vegan mayo. Limp fast food veggie burgers can step aside, for there’s a new wave of vegan burgers hitting our plates, shops and restaurants. Soy, gluten, pea and bean-based burgers and other meat substitutes are all on the rise and non-meat eaters have more choice than ever.

Say goodbye to grilled mushroom burgers

For me, a grilled mushroom between two buns has never hit the spot but thankfully, there’s so much more out there now. I’m not even sure why grilled ‘shrooms are classed as a burger patty.

Vegan Fried Chick’n Burgers – What you need to know

Now let’s get straight to business. It’s full disclosure time. This is by no means a quick and easy recipe. It’s a labour of love and like with all good things, you must have patience and be prepared to wait. I think a burger this spectacularly juicy, fresh and nutritious is worth said wait. Although, I’ve found that if you break the steps down and tackle one bit at a time, it’s much easier. Making the vegan “chicken” is what takes the most time.

I’m a huge fan of chickwheat which is a high-protein wheat meat made with vital wheat gluten, tofu and white beans. Once a “dough” is made, it’s wrapped in foil, pressure cooked and left to rest. The result is a slab of textured, shreddy chickenless chicken that’s so flavoursome and versatile. I make big batches and freeze it so it’s always on hand for dishes like Vegan Butter Chick’n Curry, stir fries, tacos and Vegan Hariyali “Chicken” Drumsticks.

Big thanks to these guys…

I first heard about Chickwheat via The Seitan Appreciation Group on Facebook and Lacey Siomos of the Avocados and Ales blog. With vegan diets on the rise, seitan and other meat substitutes like this chickwheat are becoming widely recognised these days and vegan or not, I think it’s brilliant for those who’d like a varied choice. You were lucky to get a frozen bean burger when I was growing up in the 90s and 00s. Times are changing for the better when it comes to food options, culinary innovation and an open mindedness towards alternative diets.

As much as I like the convenience of shop bought, there’s nothing better than being able to customise your own flavours by making your own vegan meat subs at home. I order my vital wheat gluten online (Buy Whole Foods Online do a great one if you’re UK based – try Amazon if you’re not) and my chicken-style stock/seasoning of choice is Massel and Schwartz but you can use any. If you’re vegan or are cooking for vegans, read the ingredients to make sure the one you choose is suitable.

What if I don’t have a pressure cooker?

If you don’t have a pressure cooker for making the chicken, you can use a large saucepan with a lid and gently simmer (not boil) for 2 1/2 hours. An instant pot is also a great option – cook on high for 35 minutes. A stand mixer with a dough hook attachment is essential for this recipe. If the dough is not kneaded enough, you’ll end up with more of a spongy texture without the desired “pulled” effect. Knead the dough long and hard and keep an eye on your mixer to ensure it doesn’t wiggle across the countertop — they can shift fast! I wrap it tightly in foil to make sure the chicken doesn’t expand too much during the cooking process. We want it nice and compact.

What if I don’t want to use foil?

You could also use cheesecloth or muslin and string if you’re not keen on using foil, although it is a little messier. Be sure to wrap it tightly for a good shape and to stop the water leaking in. To sum up, It’s the long kneading, tight wrapping and long cooking that gives the chicken its perfect shreddy texture.

The perfect breadcrumbs

Panko are my coating of choice because I like the crunch you get with larger breadcrumb pieces. Switch in regular breadcrumbs if that’s what you have. You’ll need to dust the fillets in plain flour and batter of dairy-free yoghurt and chickpea flour first — this will help the breadcrumbs adhere well. It’s messy but fun and kids will love helping with this part! Feel free to customise the burger toppings to your taste; a slice of melty vegan cheese, wafer-thin pickles and a smidge of mustard or barbecue sauce is also a good idea. I’ve also been known to throw in a few jalapeños for a big chilli kick.

Ingredients you’ll need for these Vegan Fried Chick’n Burgers

• Seitan chicken fillets (try my epic homemade recipe below or use shop bought)
• Burger buns
• Panko breadcrumbs
• Chicken seasoning (I use garlic and chilli) – make sure it’s vegan
• Soy yoghurt
• Chickpea flour
• Oil
• Lettuce
• Avocado
• Red onion
• Tomato
• Hot sauce
• Vegan mayo
• Fries, to serve

How to make Vegan Fried Chick’n Burgers

How to make vegan chick’n for these burgers

Follow the recipe below to make your own vegan chicken (chick’n) at home. Once the cooked seitan is cold and rested, slice it into fillets for your burgers.

Print

Vegan Seitan Chicken (Chick’n)

Perfectly succulent meat-free chick'n made using tofu and beans. This recipe is worth the effort and makes lots of high-protein seitan chicken for curries, stir fries, burgers and more.

Course Main Course

Cuisine American, Asian

Keyword beans, seitan, tofu, vegan

Prep Time 40 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 10

Author Sanjana

Equipment

• Pressure cooker
• High-powered blender

Ingredients

• 300 g extra-firm tofu
• 400 g tin any white beans inc. liquid from tin such as haricot
• 150 g vital wheat gluten
• 150 ml cold water
• 2 tbsp nutritional yeast
• 2 tsp white miso paste or MSG optional
• 1 1/2 tsp salt or 1 vegan chicken-style stock cube (such as Massel)
• 3 tbsp sunflower or vegetable oil

Instructions

• In a high-powered blender, combine the tofu, haricot beans in their liquid, miso paste (or msg), salt, nutritional yeast, oil and water until you have a smooth paste.
• Add the vital wheat gluten to the bowl of a stand mixer fitted with the paddle attachment. Add the tofu mixture and mix on a low speed until the two come together in the form of a dough.
• Switch the paddle attachment to a dough hook and mix on a medium/high speed for 10-12 minutes. Stay close by as the mixer may shuffle across the counter top as the dough is tough to work. You’ll also need to be very careful your mixer’s motor doesn’t burn out. This kneading of the dough is crucial in developing the gluten and proteins in the seitan and shouldn’t be skipped. The longer and harder you work it, the more fibrous and chicken-like the final product will be.
• Once your seitan has been kneaded long and hard, remove it from the mixer and cut it in half. Wrap each “loaf” very tightly in 3-4 layers of heavy-duty foil. You want it to be nice and compact inside to stop it expanding inside as this will promote sponginess rather than the shreddable texture we’re after. The multiple layers of foil will also stop water getting inside. 
• Next, fill a pressure cooker with plenty of water (about 3/4 of the way full) and bring to a boil. Carefully drop your seitan into the cooker and put the lid on. Cook on a medium/high heat for 40 minutes. Once the time is up, switch off the heat and leave it to cool completely.
• Once cool, remove the seitan parcels from the cooker and refrigerate for at least 8 hours or up to 48 hours.
• Unwrap and check out that amazing texture when you pull it apart. Your seitan is now ready to use in your favourite vegan chicken recipe.

Notes

• I wouldn’t recommend making this recipe by hand as your arms might threaten to fall off. Even Arnold Schwarzenegger would struggle, seriously. Having said this, you can create seitan kneading by hand – it will not however, have a shreddable, “pulled” quality and you’ll finish up with a spongy end product instead. It’ll still taste good but probably won’t fool your meat-eating friends.
• If freezing the seitan chick’n, keep it in an airtight container and use within 3 months.

Print

Vegan Fried Chick’n Burgers

Vegan Fried Chick'n Burgers: The veggie burger dreams are made of. A giant “chicken” fillet inside a squishy bun, with avocado, lettuce & spicy vegan mayo.

Course Main Course

Cuisine American

Keyword barbecue, burger, party food, seitan, tofu, vegan

Cook Time 40 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Sanjana

Ingredients

For the crispy coating:

• 200 g panko breadcrumbs
• 2 tsp chicken seasoning (I use garlic, chilli and thyme)
• 100 g dairy-free yoghurt
• 2 tbsp chickpea flour
• 1.5 L Oil to deep fry I use sunflower oil

For the burgers:

• 4 burger buns
• 100 g fresh gem or iceberg lettuce shredded
• 1 ripe avocado sliced
• ½ red onion peeled and cut into rings
• 1 ripe vine tomato thinly sliced
• 2 tbsp hot sauce I use Frank's
• 4 tbsp vegan mayo I use Hellman's

Instructions

For the crispy chick'n fillets:

• Cut the chicken-style seitan into four fillets the size of your burger bun. Save any offcuts for another recipe (it freezes really well).
• Whisk together the dairy-free yoghurt (I use soy yoghurt) with the chicken seasoning and chickpea flour. Coat all the fillets well and then roll each one in the panko breadcrumbs. Arrange on a tray and place the tray into the freezer for 5 minutes.
• Cut the chicken-style seitan into four fillets the size of your burger bun.
• Remove the fillets from the freezer and carefully deep fry, two at a time for 2-3 minutes until golden and crispy all over. Remove with a slotted spoon and drain on kitchen paper.

To build the burgers:

• In a small bowl, mix together the hot sauce and vegan mayo.
• Slice the burger buns and spread the spicy mayo inside. Add lettuce, chick'n fillets, onions, tomatoes and avocado. You can also add a slice of vegan cheese if you like.
• Serve immediately with crispy French fries.

Notes

• To make ahead, simply freeze the breadcrumbed fillets in an airtight container and fry or bake before serving. Always cook from frozen.
• You can bake the burgers but they won’t be as crispy as the fried version. Spray with cooking oil and bake in a hot oven for 20 minutes. The frozen fillets will take 35 minutes if cooking from frozen.

Pin it for later!

Did you make this recipe?

Follow me on social media to tell me how you liked this recipe + get extra recipes!
Instagram – https://www.instagram.com/sanjana.feasts
Facebook- https://www.facebook.com/sanjanafeasts

Join my exclusive private Facebook group to get lots of recipe tips and to talk about all things Asian vegetarian food https://www.facebook.com/groups/2625129724379123/

Love Sanjana

The post Vegan Fried Chick’n Burgers appeared first on Sanjana.Feasts.

“Hariyali” refers to the beautiful shamrock green colour of the marinade. My recipe puts a glut of coriander and mint to good use and the tandoori-style drumsticks pair perfectly with salad and freshly-made Indian flatbreads like naan, paratha and chapattis.

Even though the marinade is packed full of big, punchy flavours, the spicing is simple using lots of ginger, chillies and garlic. Cashews and coconut yoghurt give the super green marinade body so that it clings on the the “chicken” drumsticks with ease. Both vegetarians and meat eaters will be able to dig in to these party-ready vegan drumsticks so they’re a great option for big gatherings.

I like to keep batches of vegan seitan chicken in the freezer. I make shreds, pieces, loaves and drumsticks so I can quickly whip some out and marinate them or pop them straight into curries, stir fries and noodles.

Traditionally, Hariyali Chicken is a mouth-watering appetiser which is popular in Northern India and is best enjoyed with red onions or kachumber (a mix of red onions and tomatoes) and chutneys. I like to top them with a handful of juicy pomegranate seeds for a burst of freshness.

Print

Vegan Hariyali “Chicken” Drumsticks

Hariyali refers to the beautiful shamrock green colour of the marinade. My recipe puts a glut of coriander and mint to good use and the tandoori-style drumsticks pair perfectly with salad and freshly-made Indian flatbreads like naan, paratha and chapattis.

Course Appetizer

Cuisine Indian

Keyword marinade, seitan, vegan

Prep Time 1 hour hour

Cook Time 1 hour hour 10 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 4

Author Sanjana

Ingredients

For the vegan “chicken drumsticks”:

• 300 g extra-firm tofu drained
• 1 400 g tin haricot beans inc. the liquid from the tin (you can also use any other white beans, such as cannellini beans or butter beans)
• 150 g vital wheat gluten I buy mine on Amazon
• 150 ml cold water
• 2 tbsp nutritional yeast
• 2 tsp white miso paste
• 1 tbsp light soy sauce
• 1 tsp fine salt
• 3 tbsp sunflower or vegetable oil

You will also need:

• 10 flat wooden lollipop sticks
• Kitchen foil

For the hariyali paste:

• 120 g fresh coriander
• 50 g fresh mint
• 2 thin green chillies
• 3 tbsp coconut yoghurt
• 8-10 cashews
• 1- inch piece ginger
• 2 cloves garlic
• 1 tbsp sunflower oil
• Juice of 1/2 a lemon
• 1 tsp salt
• 2 tsp agave nectar

Instructions

• In a blender, combine the tofu, haricot beans in their liquid, miso paste, soy sauce, salt, nutritional yeast, oil and water until you have a smooth paste.
• Add the vital wheat gluten to the bowl of a stand mixer fitted with the paddle attachment. Add the tofu mixture and mix on a low speed until the two come together in the form of a dough.
• Switch the paddle attachment to a dough hook and mix on a medium/high speed for 10-12 minutes. Stay close by as the mixer may shuffle across the counter top as the dough is tough to work. You’ll also need to be very careful your mixer’s motor doesn’t burn out. This kneading of the dough is crucial in developing the gluten and proteins in the seitan and shouldn’t be skipped. The longer and harder you work it, the more fibrous and chicken-like the final product will be. I wouldn’t recommend doing it by hand as your arms might threaten to fall off. Even Arnold Schwarzenegger would struggle, seriously. Having said this, you can create seitan kneading by hand - it will not however, have a shreddable, “pulled” quality and you’ll finish up with a spongy end product instead. It’ll still taste good but probably won’t fool your meat-eating friends.
• Once your seitan has been kneaded long and hard, remove it from the mixer and divide it into 10 equal pieces. Wrap each piece around a wooden lollipop stick into a drumstick-like shape. Next, wrap each “drumstick” very tightly in 2-3 layers of heavy-duty foil, trying to maintain the shape as well as possible. You want it to be nice and compact inside to stop it expanding inside as this will promote sponginess rather than the shreddable texture we’re after. The multiple layers of foil will also stop water getting inside.
• Next, fill a pressure cooker with plenty of water (about 3/4 of the way fuland bring to a boil. Carefully drop your drumsticks into the cooker and put the lid on. Cook on a medium/high heat for 45 minutes. Once the time is up, switch off the heat and leave it to cool completely. If your pressure cooker is too small to hold all 10 drumsticks, you'll need to cook them in two batches. In any case, keep the cooking time the same.
• Once cool, remove the seitan drumsticks from the cooker and refrigerate for at least 8 hours or up to 48 hours.
• Unwrap and check out that amazing texture when you pull it apart. Your seitan is now ready to marinate.
• To make the marinade, combine all the ingredients except the coconut yoghurt in a blender and blend until completely smooth.
• Transfer to a large bowl and stir the coconut yoghurt in. This will ensure the marinade doesn’t become too runny.
• Add the cold vegan chicken drumsticks and carefully coat each one in the marinade.
• Cover with cling film and refrigerate for at least 30 minutes. You can also prepare this 24 hours in advance.
• Heat a griddle pan until smoking hot. Place the vegan chicken drumsticks on the griddle pan and cook each side until you have charred grill marks all over. Serve with red onion rings and scatter with pomegranate seeds and more coriander.

Pin it for later!

The post Vegan Hariyali “Chicken” Drumsticks appeared first on Sanjana.Feasts.

I get such a sense of satisfaction from emptying the fridge of the last of the vegetables. Knowing we’ve used up every last bit of fresh food without throwing anything out fills me with all the good feelings.

A rogue carrot, a handful of mushrooms and a glut of peppers bought two weeks ago. They all have their uses.

Vegan Kadai Tofu & Vegetables: A zero-waste recipe

Food waste is such a huge problem today and it makes no sense because there are also so many people struggling to feed themselves and their families.

Along with supermarkets and food manufacturers, we’re all responsible for ensuring we do what we can to cut down on the amount of food we toss in the bin.

Tesco have recently announced they will stop printing Best Before dates on some fruit and veg products which is a great start.

Having worked on a number of food TV shows in the past, I’ve seen an immense amount of (perfectly good) food being thrown in the bin. It’s just a sad thing to see.

How to make Homemade Kadai Masala

Along with Pau Bhaji and Biryani, my other raid-the-fridge dinnertime favourite is this Kadai Tofu and Vegetables.

You can make it with pretty much any veg you have in the fridge and it tastes like a restaurant-quality Kadai dish.

The flavour comes from the coriander seed, fennel seed and black peppercorn Kadai masala. It’s the star of the show.

What veg can I add to Vegan Kadai Tofu & Vegetables?

Mixed peppers, mushrooms, spring onions and red onions are all great. However. , you could also use squash, cauliflower, potatoes, asparagus or mixed root vegetables. Anything goes.

Can I make adapt this recipe to make Kadai Paneer?

For a vegetarian but non-vegan option, you could swap the tofu for paneer or even halloumi if that’s what you have. It will work with any non-melting cheese.

Other ways to customise this recipe

I’ve also tried it with soya chunks and it turned out great. Adding all the veggies at the same time and cooking them very briefly on a high heat. This ensures they stay deliciously crunchy but with that smoky, charred flavour you’d expect from a restaurant-style Kadai dish.

If you prefer your veggies tender, you can cook them a little longer. I add my chillies whole so I can pop them in my plate but the rest of the family can avoid them if they don’t want theirs too hot.

How to serve Kadai Tofu & Vegetables

Serve this dish hot with soft chapattis/phulkas, jalebi paratha or simply with jeera rice, salad and a cooling cucumber raita.

Print

Kadai Tofu & Vegetables

Serve this dish hot with soft chapattis/phulkas, jalebi paratha or simply with jeera rice, salad and a cooling cucumber raita.

Course Main Course, Side Dish

Cuisine Indian

Keyword masala, tofu, vegan, vegetables

Servings 4

Ingredients

For the kadai masala:

• 2 tbsp whole coriander seeds
• 1 1/2 tsp fennel seeds
• 1/2 tsp black peppercorns
• 2 tsp kasoori methi

For the curry:

• 300 g firm tofu cut into cubes
• 3 tbsp cornflour
• 2 tbsp rapeseed oil
• 1 tsp cumin seeds
• 2 whole green chillies
• 2 large tomatoes cut into large chunks
• 1 tsp Kashmiri red chilli powder
• 2- inch piece ginger julienned
• 2 large red onions cut into 3cm wedges
• 3 peppers cut into 3cm wedges
• 5 spring onions trimmed and quartered
• 100 g button mushrooms wiped clean and sliced
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1 1/2 tsp salt
• A few sprigs of fresh mint to garnish

Instructions

For the kadai masala:

• Toast all the ingredients in a dry frying pan until aromatic, about 2 minutes. Transfer to a spice grinder or a pestle and mortar and grind to a coarse powder. Set aside.

For the curry:

• Heat 2 tablespoons of oil in a non-stick pan. Toss the tofu cubes in cornflour and carefully slide them into the pan. Cook on all sides until golden. Remove from the pan with a slotted spoon and set aside.
• Heat the remaining oil in the same pan and add the cumin seeds, ginger and chillies. Allow to sizzle briefly and then add all the vegetables, 3/4 of the kadai masala, garam masala, turmeric and salt. Stir fry over a high heat until slightly charred in places, about 5 minutes.
• Add the tofu and toss to combine. Serve immediately with the remaining kadai masala sprinkled over the top. Garnish with fresh mint.

Pin it for later!

If you like this, you’ll love my recipe for Tofu Tikka Masala

Love Sanjana

The post Vegan Kadai Tofu & Vegetables appeared first on Sanjana.Feasts.

The secret to perfect Vegan Butter Chick’n Curry

There are multiple components to get right here; the seitan chicken needs to be firm, pullable and flavoursome without being overpowering. The colour should to be light inside, not brown. Next, the sauce. Perfect Butter Chicken sauce is the holy grail of modern North Indian cooking and everyone has their own way of doing it. It’s one of the most popular restaurant dishes around the world because of its subtlety and simplicity. It’s not always easy to find that balance.

How to make Vegan Butter Chick’n Curry extra creamy

I’ve switched the butter in my Vegan Butter Chicken with almond butter which lends a rich, creamy texture to the fresh tomato sauce. Having said this, y could also use cashew butter if you prefer that. A touch of coconut milk mellows out the spices and finishes the dish perfectly. I’d highly recommend using a high-powered blender, such a NutriBullet to blend the sauce.

Sieve the sauce!

For the silkiest sauce possible and a true restaurant-style Butter Chicken finish, pass the sauce through a sieve or food mill to strain away unwanted tomato seeds and skin, as well as any coarse spices. You don’t want rogue spices ruining your heavenly Vegan Butter Chicken experience.

Stockpiling vegan chick’n pieces 101

If like me, you need a Vegan Butter Chicken experience once a week, you can always double up on quantities and stow it away in the freezer to assemble later. For example, I keep seitan pieces in a ziplock-type (for example) bag in the freezer. You can keep it frozen for up to 3 months.

Indeed, you can also freeze sauce portions. The sauce can also be used for other curries, such as butter tofu or mixed veggies. The protein-packed seitan pieces are great in stir fries, salads, pasta, wraps and more.

Print

Vegan Seitan Chicken (Chick’n)

Perfectly succulent meat-free chick'n made using tofu and beans. This recipe is worth the effort and makes lots of high-protein seitan chicken for curries, stir fries, burgers and more.

Course Main Course

Cuisine American, Asian

Keyword beans, seitan, tofu, vegan

Prep Time 40 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 10

Author Sanjana

Equipment

• Pressure cooker
• High-powered blender

Ingredients

• 300 g extra-firm tofu
• 400 g tin any white beans inc. liquid from tin such as haricot
• 150 g vital wheat gluten
• 150 ml cold water
• 2 tbsp nutritional yeast
• 2 tsp white miso paste or MSG optional
• 1 1/2 tsp salt or 1 vegan chicken-style stock cube (such as Massel)
• 3 tbsp sunflower or vegetable oil

Instructions

• In a high-powered blender, combine the tofu, haricot beans in their liquid, miso paste (or msg), salt, nutritional yeast, oil and water until you have a smooth paste.
• Add the vital wheat gluten to the bowl of a stand mixer fitted with the paddle attachment. Add the tofu mixture and mix on a low speed until the two come together in the form of a dough.
• Switch the paddle attachment to a dough hook and mix on a medium/high speed for 10-12 minutes. Stay close by as the mixer may shuffle across the counter top as the dough is tough to work. You’ll also need to be very careful your mixer’s motor doesn’t burn out. This kneading of the dough is crucial in developing the gluten and proteins in the seitan and shouldn’t be skipped. The longer and harder you work it, the more fibrous and chicken-like the final product will be.
• Once your seitan has been kneaded long and hard, remove it from the mixer and cut it in half. Wrap each “loaf” very tightly in 3-4 layers of heavy-duty foil. You want it to be nice and compact inside to stop it expanding inside as this will promote sponginess rather than the shreddable texture we’re after. The multiple layers of foil will also stop water getting inside. 
• Next, fill a pressure cooker with plenty of water (about 3/4 of the way full) and bring to a boil. Carefully drop your seitan into the cooker and put the lid on. Cook on a medium/high heat for 40 minutes. Once the time is up, switch off the heat and leave it to cool completely.
• Once cool, remove the seitan parcels from the cooker and refrigerate for at least 8 hours or up to 48 hours.
• Unwrap and check out that amazing texture when you pull it apart. Your seitan is now ready to use in your favourite vegan chicken recipe.

Notes

• I wouldn’t recommend making this recipe by hand as your arms might threaten to fall off. Even Arnold Schwarzenegger would struggle, seriously. Having said this, you can create seitan kneading by hand – it will not however, have a shreddable, “pulled” quality and you’ll finish up with a spongy end product instead. It’ll still taste good but probably won’t fool your meat-eating friends.
• If freezing the seitan chick’n, keep it in an airtight container and use within 3 months.

Kudos goes to the brilliant Skye Michael Conroy and The Seitan Appreciation Society on Facebook who are generous enough to share their wonderful passion, tips and recipes. The addition of beans to this recipe was inspired by the Avocados and Ales Chickwheat recipe. Thank you.

Shall we get on with the curry then?

Print

Vegan Butter Chick’n Curry

Vegan Butter Chick'n Curry: I've veganized one of North India's most famous curries, Butter Chicken. Also known as Murgh Makhani, it's known for having a lusciously-smooth and aromatic sauce laced with mild, fragrant spices. Seitan pieces replace the chicken in this recipe for a high-protein main course that pairs perfectly with roti, laccha paratha or garlic naan.

Course Lunch, Main Course

Cuisine Indian

Keyword curry, seitan, vegan

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6

Author Sanjana

Ingredients

For the seitan chick'n marination

• 1 kg seitan chick'n, cubed recipe above
• 2 tbsp any flavourless oil such as sunflower or vegetable oil
• 1 tsp chilli powder Kashmiri chilli is best
• 1/2 tsp turmeric
• 2 large cloves garlic crushed
• 2 cm piece of ginger, peeled and grated
• 1 tsp ground fennel seeds

For the butter chick'n curry

• 2 tbsp your favourite vegan butter
• 1 large onion chopped
• 4 large cloves garlic chopped
• 2 cm piece of ginger, peeled and grated
• 1/4 tsp kalonji seeds nigella seeds
• 2 hot red chillies chopped
• 1 tbsp concentrated tomato paste
• 400 g fresh tomatoes chopped
• 1 tbsp ground coriander seeds
• 2 tsp garam masala
• 1 tsp ground cardamom seeds from 4-5 green cardamom pods
• 1 tbsp smooth almond butter
• 200 ml coconut milk plus more for drizzling on top
• 2 tsp kasoori methi, rubbed between your palms until fine plus more for garnishing
• 1 tbsp light brown sugar or agave
• 1 1/2 tsp salt
• 2 tbsp fresh coriander chopped

Instructions

To marinate the seitan pieces

• Combine the ingredients for the seitan marinade until smooth. Add the seitan chicken pieces and gently mix until coated. Cover with cling film and refrigerate for 30 minutes.
• Heat the oil in a non-stick frying pan and carefully add the seitan chicken pieces. Cook until golden on all sides. You might need to do this in batches to avoid overcrowding the pan. Place the pieces onto a plate and set aside whilst you make the sauce.

For the butter chick'n curry

• Heat the oil in a large non-stick pan. Add the nigella seeds and chopped onion. Sauté until translucent. Next, add in the ginger, garlic, chillies and tomato paste. Cook for 2 minutes.
• Add in the fresh tomatoes, ground coriander seeds, garam masala, ground cardamom seeds, almond butter, coconut milk, kasoori methi and brown sugar or agave. Give everything a thorough stir and cover with a lid. Cook for 10-15 minutes on a medium heat. Remove from the heat and allow to cool.
• Transfer the tomato mixture to a blender and blend until very smooth. Strain the mixture through a sieve, back into the same pan. Season with salt to taste. Switch the heat back on and add the golden seitan chicken pieces. Bring to a gentle boil and simmer for 5 minutes with the lid on. Garnish with fresh coriander, more kasoori methi and a splash of coconut milk, if desired.

Notes

• Keep refrigerated and eat within 48 hours.
• Leftovers can be frozen the day the curry is made. Transfer to an airtight container and freeze for up to 3 months. Defrost at room temperature and ensure the curry is piping hot before serving.

 

Pin it for later!

Did you make this recipe?

Follow me on social media to tell me how you liked this recipe + get extra recipes!
Instagram – https://www.instagram.com/sanjana.feasts
Facebook- https://www.facebook.com/sanjanafeasts

Join my exclusive private Facebook group to get lots of recipe tips and to talk about all things Asian vegetarian food https://www.facebook.com/groups/2625129724379123/

Psst, if you like this, you’ll LOVE these Vegan Crispy Chick’n Burgers.

Love Sanjana

The post Vegan Butter Chick’n Curry appeared first on Sanjana.Feasts.

All of this was true up until the point of discovering the ‘Rolex’. Nope, we’re not chowing down on eye-wateringly expensive watches for breakfast; We’re eating spicy omelettes with onions, chillies, shredded cabbage and tomatoes, all wrapped in hot, flaky flatbread.

Found on the bustling, buzzing streets of Kampala, Masaka and dozens more towns and cities in Uganda, Rolex is one of the most delicious and underrated street foods you’ll come across in East Africa. A beautiful combination of textures and flavours, in a portable roll for eating on the go. It’s so popular, there’s an entire festival dedicated to it. Any festival dedicated to something that resembles a burrito is my kind of festival.

One day we’ll all go there and stuff our faces. Deal?

Like many words in the Swahili language, this dish is named after the way it sounds. The term ‘Rolex’ comes from ‘rolled eggs’. If you say it as quickly as you would eat it, it all makes perfect sense. This is what I love about listening to people speak in Swahili.

Growing up, much of the Gujarati we spoke at home was influenced by the Swahili language. It was woven so deep into our vocabulary that if you asked me now what the Gujarati words for everyday things are, I wouldn’t be able to tell you. That’s because I’ve been replacing them with the Swahili words my whole life.

How cute is this little giraffe I bagged during my last trip to Mombasa?

In our family, we mash up Gujarati and Swahili words left, right and centre, creating a sort of pidgin Gujarati peppered with the Swahili nuances and colloquialisms our parents and grandparents once embraced.

Here are some of my favourite Gujarati-Swahili words that have made it into our everyday conversations:

Sufariyu (Bowl)
Fhangusa (To mop the floor)
Sahani (plate)
Pasi (Iron)
Kata (to cut) – we use this to refer to thorns on plants. For example, Bharti ben ne kejje ke laal phool nahi adhe, boh kata che.”

It works the other way, too. Gujarati words have been adopted by the Swahili language. The word, ‘goti’ meaning ‘knee’ has been adapted to ‘gotli’ to refer to the stone inside a mango, because it literally resembles a small kneecap. Gujarati convention simply inserts an ‘L’ to indicate the diminutive. So to Gujaratis in East Africa, ‘Gotli’ = mango stone/little knee.

You’ll notice that a tonne of these hybrid words relate to eating and sleeping; the favourite pastimes of every Gujarati.

Let’s get cracking with the omelettes, shall we? Sorry, but I love a pun. My omelettes have been veganized using super-healthy tofu, blended up with chickpea flour, spices and then laced with veggies. The result is soft and light with just the right kind of wobble and texture you’d expect from a traditional omelette. They also hold their shape like a dream. Each vegan omelette is then wrapped in a Kenyan-style Chipati (flaky flatbread) and rolled into a cigar. You could also use a tortilla wrap or paratha if you like. I stuffed them with a rainbow of shredded vegetables which isn’t entirely traditional but it’s good for you and tastes divine.

Kenya-style chipati is a version of Indian chapattis. They’re made with plain flour and rolled thinly for a slightly chewier texture in comparison to Indian chappatis. Make them first and the omelettes second before rolling up the Rolex. The Kenya-style chipati are delicious with dishes like Sukuma Wiki and are perfect for rolling up with these tofu omelettes inside. If you’re not up for making your own chipatis, you could also use the frozen chappatis or paratha you get in your local Indian supermarket. I’ve tried this recipe with this brand before and it works a treat.

And there you have it – a crazy-delicious breakfast or brunch treat to go along with masala chai. Serve them with chips for a tea-time treat you’ll crave at least once a week.

P.S. Breakfast burritos, I’m over you.

Ugandan Rolex – East African Breakfast Wraps Rolled with a Vegan Omelette Inside
Makes 6-8

Ingredients

For the vegan omelettes
500g medium firm tofu, pressed
80g chickpea flour
1 tsp cornflour
1/2 tsp turmeric
1/4 tsp black salt
2 green chillies, chopped finely
2 inch ginger, grated
Pinch of salt
1/2 red onion, chopped finely
1 tomato, chopped finely
100g cabbage, chopped finely and cooked
100ml aquafaba (water from a can of chickpeas)

To roll inside the rolex
½ small red cabbage, shredded
200g spinach leaves
3 carrots, grated
100g radishes, sliced finely

Method

1. To make the omelettes: Blend the tofu until smooth.

2. Place the chickpea flour, cornflour, aquafaba, turmeric, black salt, green chillies, salt and ginger in a large bowl. Add the tofu and whisk until smooth. Set aside for 10 minutes.

3. Grease a non-stick frying pan with oil and heat the pan over a medium/low flame.

4. Place a ladle full of vegan omelette batter in to the pan. Scatter with chopped onion, cabbage and tomatoes. Cook until the top of the vegan omelette sets lightly but still has a little bit of a wobble. The base should be golden.

5. Flip and cook the other side for 20-30 seconds.

6. Place a chipati directly on top of the cooked vegan omelette while it’s still in the pan. Remove the chipati and omelette stack and place on a board. Fill with shredded red cabbage, spinach, carrots and radishes. Roll tightly and wrap in foil. Allow to sit for 5 minutes before serving. This ensures the wrap doesn’t fall apart.

7. Repeat for the rest of the rolex.

For the Kenya-style Chipati

Ingredients
250g plain flour, plus more for rolling
40ml sunflower oil
125ml boiling water, or enough to make a soft dough

Method

1. Add the flour to a large bowl and make a well in the middle.

2. Pour the oil into the well and top up with the boiling water.

3. Use a spoon to mix the dough until it’s cool enough to handle. Use your hands to bring the dough together. Knead for 5 minutes until smooth and soft.

4. Make small ping pong ball-sized pieces with the dough. Keep some flour on a plate for rolling.

5. Get another plate lined with kitchen paper and keep your butter handy.

6. Place the cast iron hot plate or a frying pan on a medium heat. Leave it for 5 minutes.

7. Get your rolling board and rolling pin ready. Keep a wet sponge under the board so it doesn’t move.

8. To start rolling, take a piece of dough and roll it between your palms, flattening it slightly. Dip each side in flour.

9. Roll it once up and down with the rolling pin and then take a pinch of flour. Place it in the middle of the dough and then use your index fingers and thumb to pinch it closed, starting from the outer edges. This step isn’t something everyone traditionally does but is what my mum taught me for soft chipati that rise.

10. Next, flatten the dough using your palm and again, dip each side in flour. Now, begin rolling the dough in a circular motion, teasing the dough to move around with your rolling. If you can’t do this, pick the chipati up with one hand and move it around yourself. The aim is to create a perfectly round, even surface and a flatbread that’s around 2mm in thickness and 6-7-inches in diameter.

11. Place the chipati on the cast iron hotplate and cook until little bubbles appear on the surface – around 10 seconds. Flip it.

12. Cook it on the second side until small, even brown spots appear all over the bottom of the chipati – around 30 seconds. Flip it.

13. Now, this is the rising side. Don’t worry if your chipati don’t rise the first few times you try it. It comes with practice. They’ll still taste delicious. Cook until darker, less evenly-spread patches appear on the bottom. Around 15-20 seconds. Flip it and place it this side up on your kitchen paper-lined plate.

14. Repeat this process for all of your chipati until you have a stack.

Love Sanjana

The post Ugandan Rolex: East African Breakfast Wraps Rolled with a Vegan Omelette Inside appeared first on Sanjana.Feasts.

They might look quite ordinary but the sauce packs a real punch, seasoning the golden tofu and noodles perfectly. It’s made using large red chillies, garlic, spring onions, soy sauce, star anise and brown sugar. A combo of ingredients I always have in the house. I throw in any vegetables I have in the fridge – usually a mix of broccoli, mushrooms, beansprouts, mange tout or French beans.

My special touch to these is to add crispy okra strips and fried Thai basil leaves. They add the most beautiful crunch and are a delicious way of getting your okra fix as part of a dish that’s not curry. To make them, slice okra into long, thin strips, toss in a little cornflour and allow to sit for five minutes. Plunge them into hot oil and fry for 2-3 minutes until crispy and slightly golden. Try not to move them too much in the first minute to give the cornflour time to set on the okra.

To achieve a pretty red colour, I add in a couple of tablespoons of Sriracha (Thai chilli sauce made with dried red chillies and garlic). If you haven’t tried it before – where have you been? It’s the ultimate intense chilli sauce for adding instant flavour. I add it to mac and cheese, toasties, masala chips and even potato curry. It’s almost like Gujarati lasan vari chutney but in sauce form; A squidge of it in plain natural yoghurt will give you the fastest ever sauce for bhajia and samosa chaat. You can buy it in the Asian section of most supermarkets now. Look for the squeezy bottle with a rooster on the front. Even my parents, who are life-long advocates of Tabasco now prefer it.

I used Shanghai noodles here but you could just as easily use rice noodles, udon or even fresh ramen noodles. If noodles aren’t your thing, skip them and serve the stir-fried tofu and veggies with steamed jasmine rice. Garnish with the fried okra and Thai basil, then devour.

Chilli-Garlic Tofu Noodle Bowls with Crispy Okra

Serves 4

Ingredients

For the chilli paste:
1 large red chilli
3 cloves garlic, peeled
1-inch piece ginger, peeled
3 large spring onions, trimmed and quartered
3 tbsp Sriracha
2 tbsp brown sugar
Juice and zest 1 lime

For the stir fry:
1 tbsp oil
1 star anise
100g broccoli florets
Handful mushrooms, sliced
40g mange tout
50g beansprouts
1 large red chilli
4 tbsp light soy sauce
200g golden tofu puffs
3 tbsp Sriracha
200g cooked noodles
Salt to taste

10-15 Thai basil leaves

For the crispy okra:
100g okra, sliced into long thin strips
1 tsp cornflour

Method

1. First make the crispy okra and thai basil. Cut the okra into long, thing strips, place onto a plate and dust over the cornflour. Stir to combine and set aside for 5 minutes.

2. Heat the oil in a pan. Once hot, turn the heat down and very carefully add in the Thai basil. It will crackle and spit in the first 30 seconds so stand right back. Be super careful even once it stops crackling. Fry until deep green and crispy. Remove from the oil with a slotted spoon and place onto a place lined with kitchen paper.

3. Next, turn the heat up on the oil again and add in the okra. Don’t move them around in the first minute in order to let the cornflour set. Cook for 3-4 minutes, then remove and place onto the kitchen paper with the Thai basil. Set aside.

4. Blend together all the ingredients for the chilli paste.

5. Heat the oil in the wok, add the chilli paste and star anise. Cook on a medium heat for 5 minutes, stirring all the time.

6. Add in the broccoli, soy sauce and extra Sriracha. Next, add the rest of the vegetables except the beansprouts and chilli. Stir fry for 3-4 minutes on a high heat. Add the tofu puffs and sauté for another few minutes, adding a little water if it seems dry.

7. Add the cooked noodles, beansprouts and chilli, stirring to combine. Stir fry for 3-4 minutes and remove from the heat.

8. Serve immediately, topped with crispy okra and Thai basil.

Love Sanjana

The post Chilli-Garlic Tofu Noodle Bowls appeared first on Sanjana.Feasts.