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I love Kheema (authentically made of minced lamb meat) and Paratha since I was a kid, but this time thought of making it in a vegan style. I used soya granules to make my kheema taste like the usual mutton kheema with all the masalas. I paired this with whole wheat paratha (indian flat bread) instead of Pav (bread). Perfect meal with required proteins and carbs to end my week at work. Vegan Masala Kheema is FTW guys.

This is such a simple, yet tasty protein meal options for all looking for vegetarian or vegan options of protein. And incase you following GF diet, you can substitute the whole wheat flour for paratha with buck wheat or millet flour.

 

Indian Curries by Paulami from The Adventures of a Home Cook

Vegan Kheema

Print Recipe
Vegan Masala Kheema Yum
Course Main Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Course Main Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Instructions
  1. For the Vegan Kheema, temper cumin seeds in pure ghee (clarified butter) for 20 seconds. Then add super finely chopped onions. Saute the onions on medium flame for a minute or two till then change slight brown.
  2. Add garlic and ginger paste to this and saute till they cooked through (Close to 4 minutes on medium flame)
  3. Then add chopped green chillis and green peas to the pan and mix everything together and cook for 2 - 3 minutes. Later add masalas like turmeric powder, red chilli powder for that spicy flavour, coriander and cumin powder and of course garam masala. Stir everything together on a medium flame for atleast 5 - 7 minutes. Allow the masalas to cook through.
  4. Once the masalas are cooked, add the soya granules that were soaked in warm water for 15 mins. Sauté everything together till the mixture coats the soya. 
  5. Cook this for 10 mins and then garnished it just before serving with fresh coriander leaves.
  6. This is best served with Roti/Paratha or can be a great filling for tortilla wraps as well.
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