Chinese & Indian vegan recipes, The greener, The better

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These days vegan is becoming very popular and demanding for recipes, It's always hard to find a decent recipe to fill that void for a tasty takeaway. Well look no further, Tried and tested Chinese and Indian vegan recipes that you will love, Even meat lovers won't know the difference.

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Chinese & Indian vegan recipes

Chinese vegan recipes





1 x 400 g tin young green jackfruit, prepared

1 teaspoon sesame oil

2.5 cm ginger, finely chopped

2 tablespoons rice wine, dry white wine or apple juice

½ teaspoon five spice powder

pinch of black pepper

1 tablespoon dark soy sauce

and thin strips of carrot, cucumber and spring onion (scallion), to serve

½ cup (100 g) hoisin sauce

For the Pancake Dough:

1½ cups (225 g) plain flour, sifted

pinch of salt

⅔ cup (170 ml) boiling water

1 tablespoon oil, for brushing


Makes 12

First make the pancake dough. In a large bowl, knead the flour, salt and water until you have a smooth, elastic dough, about 5 minutes, adding a teaspoon more flour if it seems too sticky. Wrap the dough in plastic wrap and leave to rest for about 30 minutes.

Meanwhile, preheat the oven to 200°C. Place the shredded jackfruit in a loaf tin. Whisk together the sesame oil, ginger, wine, five spice, black pepper and soy sauce and pour over the jackfruit. Roast for 15–20 minutes or until very tender – there may still be liquid in the tin, and that’s okay.

Unwrap the dough, roll it into a log and divide into twelve.

Roll each piece of dough into a ball, then flatten slightly by patting it with the palm of your hand. Brush a thin layer of oil over six of the flattened dough balls, then place the unoiled dough balls on top of them to form sandwiches. Use a rolling pin to roll out each sandwich into a flat pancake, flipping it midway so both sides are rolled evenly.

Set a dry non-stick frying pan over medium heat, place a pancake in it and cook until it is puffy and the bottom is flecked with brown, about 2–3 minutes. Flip it over and cook the other side for 2–3 minutes, then remove. Carefully separate the two layers to give you two pancakes. Keep on a plate, covered with a clean tea towel, while you cook the rest, separating them as well, to give you twelve in total.

Transfer the jackfruit to a serving platter. To eat, scoop a little bit of jackfruit onto a pancake, top with a drizzle of hoisin sauce and a few slivers of carrot, cucumber and spring onion, then wrap up and enjoy.

Preparing jackfruit

After draining your tin of young green jackfruit, rinse it well in a sieve under cold running water – this helps to get rid of the slightly sweet jackfruit flavour. After rinsing, cut away the tough core of each piece of jackfruit, then shred the remaining flesh into something resembling pulled pork. Discard all the seeds and seed pods.




1/2 tsp vegetable oil

1 cup jasmine rice

1 packet of Gardein™ Mandarin Orange Chick’n

6 fl oz coconut milk

2 tsp salt

1 tbsp sugar

2 cups baby bok choy, 1″ diced

3 tbsp green onions, cut into 1/8″ pieces

1 tbsp black sesame seeds


For the rice:

Combine jasmine rice, coconut milk, salt and sugar or agave, mix well and place in rice cooker or stove top and simmer for 15-20 minutes.

For the stir fry:

Sauté frozen mandarin chick’n with oil in a non-stick frying pan over medium heat until browned and crisp on all sides (7 minutes).

Add diced bok choy to the pan and sauté 1 minute until wilted. Add thawed sauce and stir for 30 seconds until sauce is thick and sticky.

Divide rice between bowls and top with chick’n and bok choy mixture. Garnish with green onion and black sesame seeds.




15g cashew nuts

1 brown onion

1 red chilli

1 tbsp apple cider vinegar

1 tbsp maple syrup

1 tbsp oil

1 tbsp tamari

1 yellow pepper

2 tbsp tomato puree

300g firm tofu

40g kale

4 tsp cornflour

80g brown rice


1. Preheat the oven to 180C / gas mark 4 and boil a kettle. Rinse the brown rice and place into a saucepan with 400ml boiling water and a pinch of sea salt. Simmer for 20-25 mins until cooked, then drain.

2. Cut the yellow pepper and onion into bite-sized pieces. Roughly chop the kale. Finely chop the chilli (remove the seeds for less heat). Drain and rinse the tofu, pat dry with paper towel. Cut the tofu into 2cm cubes.

3. To make the sweet and sour sauce; in a small bowl mix together the tamari, tomato puree, maple syrup, apple cider vinegar and half of the chilli with 2 tbsp cold water.

4. Place the cornflour into a bowl with a pinch of sea salt. Place the tofu cubes into the bowl and coat evenly.

5. Place the kale on a baking tray with a pinch of sea salt and combine with 1 tsp oil, spread out into an even layer. Place in the oven for 10 mins until turning crispy.

6. Heat a large wok or frying pan with 2 tsp oil on a medium-high heat and cook the tofu for 10 mins, turning occasionally until turning golden. Then add the onion and pepper and cook for 5 mins until softening. Add in the sauce and turn down the heat. Cook for 1-2 mins until the sauce has thickened.

7. Spoon the brown rice into two warm bowls alongside the sweet and sour tofu and crispy kale. Sprinkle with the cashew nuts and remaining chilli (if desired).

Serves 2




• 4 Quorn Vegan Fillets

• 1tsp sesame seeds

• 2 tsp Szechuan peppercorns, crushed

• 100g noodles

• 2 tbsp olive oil

• 1 large onion, finely sliced

• 1 red pepper, deseeded and finely sliced

• 4 tbsp soy sauce


Toast the sesame seeds until golden brown over a medium high heat in a non stick frying pan then leave to one side

Heat one tablespoon of oil in a pan and add the chicken style fillets and Szechuan pepper. Cook for 10 minutes over a medium heat, turning frequently then set aside and keep warm. Fry the onion and pepper until soft

Meanwhile cook the noodles in boiling water as per pack instructions, drain and keep warm

In a separate pan, cook the green vegetables in boiling water for 5 minutes, drain and add to the onions and peppers with the noodles, soy sauce, coriander, sesame seeds

Serve the noodles topped with the sliced Quorn Meat Free Chicken Fillets




1 pack of Hodo Yuba sheets

1 bunch of lacinato kale

1/3 cup tahini

1/3 cup rice vinegar

4 T gluten-free tamari

2 t sesame oil

1 t sugar

1/3 T salt

7g ginger

5 cloves garlic

Optional to garnish: julienned cucumbers, toasted sesame seeds, chopped parseley and/or cilantro, red chili flakes


As a side dish, serves 4-6 and as a main, 2-3.


Remove Yuba from packet and place on cutting board. (There’s no need to unfold the sheets, but if you are unfamiliar with the yuba, there are two folded sheets in the pack, FYI!) Cut yuba to desired width, like you would with regular pasta – for this dish, I prefer about 1/2″ wide noodles. Toss cut yuba into a large mixing bowl and pull apart to separate.

Rinse the kale and strip the main vein out, reserve to snack on, stir-fry or pickle! Cut similarly to the yuba noodles in width (hint: cut lengthwise to get longer rather than shorter strips.) Toss chopped kale in with the yuba and set aside.

For the sesame sauce, these are the basic ingredient quantities, but as always, adjust to taste! (You can use this sauce with anything, by the way, regular noodles, as a dipping sauce for veggies & tofu, etc etc etc.) Peel ginger and grate, conserving the liquid as well. Peel and mince the garlic (I tend to drop both ginger and garlic into the food processor at the same time and mince into almost a paste.) Add all other ingredients and puree together.

Add sauce to yuba and kale and mix well! Garnish as you like. As a side dish, serves 4-6 and as a main, 2-3.

Sesame sauce can be prepared up to a few days in advance. The salad can be prepared a day in advance – yuba and kale both hold up very well, and the kale actually softens up a bit with time! (Perfect for picnic planning.)





2 lemongrass stalks, trimmed and finely chopped

15g (7 1/2 teaspoons) fresh root ginger, finely chopped

2 plump garlic cloves, peeled and crushed

1 red chilli, deseeded if you like it less hot, finely chopped

1.5 tsp ground cumin

2 tsp ground coriander

1/2 tsp ground tumeric

1/2 tsp agave

3 tsbp tamari or soy sauce

1 tbsp rapeseed oil or olive oil


100g (6 Tbsp) smooth peanut butter

140ml (about 1/2 cup) coconut milk

3/4 tbsp tamari or soya sauce

2 tsp lime juice

1/2 tsp chilli flakes

1 1/2 tbsp protein powder (optional)

2 lime wedges


If you are using wooden skewers, soak them for about 20-30 mins in cold water so that they do not burn when you cook the satay

Make the marinade – Finely chop the lemon grass, root ginger, chillies and mix with crushed garlic in a bowl. Add the ground cumin, coriander, turmeric, agave syrup, lime juice, tamari/soya sauce and rapeseed or olive oil. Alternatively, you can blitz this all in a food processor to form a paste

Prepare the protein – Slice the tofu into thick slices about 1.5cm thick (or cubes if you are skewering them)

Make the satay – Put the peanut butter, coconut milk, chilli flakes, tamari or soya sauce, lime juice and protein powder of choice into a small saucepan and on a low heat melt the peanut butter and mix all the ingredients together to form a thick sauce. Pour into a bowl and decorate with 2 slices of fresh red chilli

Coat the tofu with the satay marinade for at least 30 mins in the fridge

Grill marinated tofu slices for about 4-5 mins each side. (Note: these are also great on the barbecue)

Season with a twist of ground black pepper. Serve with warm protein peanut satay sauce, wedges of lime (the sharpness contrasts beautifully with the creaminess and spicy marinade) and salad




1 pack of tofu (396g)

1 red chilli. Deseeded and finely chopped

3 tbsp tamari or dark soya sauce

Juice from 1 large orange

1 tsp coconut oil

3 balls of stem ginger, sliced finely into strips

1/2 tsp coconut sugar

Zest from 1 large orange

Black pepper

Optional: ½ tbsp Pulsin protein powder to thicken the sauce


Drain the water from the tofu and blot. Slice into chunky steaks approximately 1.5cm thick.

In a container large enough to accommodate the tofu steaks, mix together the marinade ingredients: ginger, chilli, coconut sugar, tamari or soya sauce, orange zest, orange juice and black pepper. If you are using protein powder, add this to the sauce later.

Immerse the tofu steaks. Cover and pop in the fridge for at least an hour to allow the flavours of the marinade to soak in.

Melt coconut oil in a shallow pan. Drain the steaks from the sauce and on a low-heat pan-fry for about 8-10 mins, turning over half-way through with a fish-slice. Alternatively, you can grill the steaks (allow 9-10 mins).

While the steaks are cooking, mix in the protein powder to the sauce (if using) and heat gently in a saucepan. Pour over the steaks. Serve. Enjoy!




1 ½ tablespoons garlic oil

1 cup long-grain white rice

¼ small yellow onion, finely chopped

3 Poached Garlic cloves, chopped

2 cups vegetable broth

½ cup frozen mixed veggies

¼ cup sliced shiitake mushrooms

Serves 4.


Add the oil, rice, onion, and garlic to a medium sauté pan.

Cook over medium heat, stirring frequently, until the onions become translucent and the rice turns a golden brown (about 2 minutes).

Add the vegetable broth, frozen vegetables, and mushrooms.

Bring to a boil, cover, and lower to a simmer.

Allow to simmer for 20 minutes.




1tsp olive oil or coconut oil

1 small red onion, finely diced

2 crushed garlic cloves

½ tsp fresh ginger root, grated

½ red chilli, deseeded and finely diced or pinch of chilli flakes, optional

¼ tsp Chinese five spice powder

4 tbsp tomato puree

200ml fresh vegetable stock

2tsp cornflour

2 tbsp rice vinegar or apple cider vinegar

2 tbsp xylitol or pinch of stevia (to taste)

2 tbsp tamari soy sauce, gluten free

200g fresh pineapple cut into small pieces

Freshly ground black pepper

Pinch of sea salt


Heat the oil in a pan and saute the onion for a couple of minutes until it starts to soften. Add the garlic, ginger and chilli if using and stir for a minute.

In a small bowl add the cornflour and mix in 3tbsp of vegetable stock to make a smooth paste.

Add the remaining vegetable stock, vinegar, xylitol, tamari and tomato puree to the pan and bring to the boil. Turn down the heat, add the pineapple chunks and cornflour paste and simmer for a couple of minutes to thicken the sauce. Season to taste.




Carrot ribbons (just use a peeler for speed)

Frozen peas

Red cabbage

Yellow peppers

Red onion

1 tsp miso paste

1 tsp of Chinese five spice

2 tbsp of soy sauce

1 tbsp of oil

100g white rice


Cook the rice as instructed on the packaging.

While the rice cooks, prep the vegetables. I like a mix of diced, ribbon, julienne to create a mix of textures.

When the veg is ready, add the oil to a frying pan or wok and let it get hot before throwing in the veg. Carrots and cabbage take a little longer to cook so I put them in first and then the rest of the veg goes in a couple of minutes later.

Keep giving the veg a stir and turning it over so it cooks evenly and doesn’t stick. It should take 5 – 10 mins to cook through.

Add the miso, five spice and soy sauce and stir through. Finally, add the rice. Stir regularly so it doesn’t burn. Once the rice is heated through, you are good to go.




1 block of firm tofu, I used Cauldron which is available in most UK supermarkets

2T tamari, you can sub with soya sauce if you’re ok with gluten

1T toasted sesame oil

1 red birdseye chilli, the small hot chillies

1 inch of ginger root

The juice of half a lime

2 medjool dates, or 4 other dates soaked in hot water to soften for 10 minutes

Half a cup of water

100g edamame noodles or rice noodles

Sunflower or coconut oil

2 handfuls mangetout

1 red pepper, sliced

2 handfuls beansprouts

1 bunch coriander leaf


Cut the tofu into bitesize squares and put it into a tupaware box. Add the tamari and sesame oil, put the lid on and rotate the box until the tofu is covered.

Place the tofu on a baking sheet and into the oven whilst you cook the rest of the dish.

Roughly chop the chilli and ginger. Blend these with the lime juice, dates and water.

Put the hot water from your kettle in a large frying pan on the hob. Bring to the boil and add the noodles. Once cooked drain and set aside, return the pan to the heat.

Add the oil and the veg, fry on a high heat, stirring occasionally. When the veg starts to char add the noodles, tofu and sauce. Add salt to taste.

Tear the top leaves from the bunch of coriander. There is no need to chop it with a knife. Add to the dish, stir well and serve.




1 pack Fry’s Meat Free Crispy Prawns

100g McCain Asian Stir Fry

250g Egg free noodles

2 cups Boiling water

Pinch of salt

2 tbsp Peanut oil

1 tbsp Crushed garlic

2 tbsp Soy sauce

1/2 tsp Brown sugar

1 tbsp White wine vinegar

1/4 cup Roasted peanuts

1/4 cup Spring onion, sliced


Place ‘prawns’ on a non-stick baking tray and place in a preheated oven at 180°C for 6 – 8 minutes.

Cook noodles in salted water drain under colder water and set aside.

Heat up frying pan or wok until very hot.

Add peanut oil, crushed garlic and fry for a few seconds (do not burn).

Toss in carrots, onion, cabbage, red pepper and snow peas and stir fry for 3 – 4 minutes.

Mix in the prepared ‘prawns’.

Combine soy sauce, brown sugar and white wine vinegar in a small bowl. mix until the sugar has dissolved.

Add the cooked noodles and the soy mixture and stir fry for 1 minute.

Add roasted peanuts and garnish with chopped shallots.




400g of firm tub tofu (I used Cauldron Original)

1 tsp of Chinese 5-spice (feel free to substitute with your preferred spice)

1-2 tablespoons of vegetable oil (rice bran is good as it has a high smoke point, olive oil works well too)

1 tablespoon of plain flour (if you’re gluten or wheat intolerant, you can substitute for your preferred flour or use gram/chickpea flour)

1 teaspoon of dried chilli flakes (optional)

Splash of soy sauce

1 sliced chilli, 1 spring onion, few slices of red onion (optional – for garnish)

2 tablespoons of oil (rice brand oil is good as it has a high smoke point but olive oil works well too)

Salt & pepper

Your favourite vegan dipping sauce – I love sweet chilli with this dish


I know tofu can be a little daunting to cook with if you haven’t used it before, particularly if you’re a new vegan and attempt to treat it like you might have done a non-vegan protein source.

Top tofu tip! Before we get started it’s probably worth sharing my number 1 favourite tip for tofu – freeze it first, then defrost it.

Whilst this means a little more planning, it seems to make a big difference in the firmness, how easy it is to work with, and also the texture of the end result. It’s not the end of the world if you haven’t time to freeze it before using but for future reference, I find it works best to keep tofu in the freezer and just take it out to defrost the evening before or the morning of the day I’m going to be using it


Unpackage the tofu and drain well, squeezing the excess moisture over the sink before placing in a clean tea cloth

Wrap the cloth around the tofu and press down on it to remove as much of the moisture as possible – I find placing it between two chopping boards is a good method

Cut the tofu into cubes – I find slicing it in half into two flat slabs is a good way to start

Place the tofu in a bowl, add the salt, pepper, spices, and soy sauce and mix gently until all pieces are evenly coated

Add the flour and mix again, until evenly coated

Heat the oil in a pan, then carefully add the tofu (you don’t want to burn yourself with splashes of hot oil!)

Fry the tofu, turning occasionally, until golden

Serve as is with the garnish or dipping sauce or add at the last minute to your favourite stir fry dish





3 cups cooked quinoa

1 carrot, julienned

1 yellow pepper, sliced

1 onion, chopped

3 cloves garlic, chopped

2 cups baby spinach leaves

2 spring onions, sliced

Handful green beans, chopped

1/2 cup butternut pumpkin, chopped

1 inch ginger root, finely grated

1 organic lemon, zest finely grated

1 teaspoon smoked paprika

Sea salt (generous pinches)

Freshly ground coarse black pepper

Olive oil


Saute onion, garlic, spring onions and pepper in olive oil (or water).

Add remaining vegetables and seasonings.

When well mixed, add quinoa.

Ensure flavourings are well distributed.





1 cup quinoa

2 cups filtered water

Pinch sea salt

1 Tbsp extra-virgin olive oil

3 cloves fresh garlic, finely diced

3 Tbsp fresh ginger, cut into fine matchstick pieces

1 red onion, cut into thin half-moon slices

Shoyu/soy sauce

Some red peppers, sliced

1 block tofu, cut into 1 inch cubes

Bunch of asparagus, tips snapped off and stalks thinly sliced diagonally

Grated zest of 1 orange

2 Tbsp freshly squeezed lemon juice


Place quinoa and water in a saucepan. Add salt, cover and reduce heat to low.

Cook until the water has been absorbed and quinoa has opened (like in sprouting) about 20-25 minutes. Remove from the heat.

While the quinoa is cooking, heat oil in a pan or wok over medium heat.

Add garlic, ginger, onion and a splash of soy sauce and sauté until the onion is tender and translucent, about 4 minutes.

Stir in red peppers (thinly sliced) and a splash of soy sauce and sauté for a few minutes.

Add tofu on top of vegetables but do not stir in, season with 1 tablespoon soy sauce, cover and reduce heat to low and simmer until tofu is cooked through, about 8 minutes.

Add asparagus, orange zest and splash of soy sauce. Cover and cook until asparagus is bright green, about 5 minutes. Remove from heat and gently stir in lemon juice.

Arrange quinoa in a shallow bowl and spoon the stir fry over top.





For the Dal:

3 Tbsp vegetable oil

1 onion, finely chopped

1 clove garlic, peeled and crushed

2 tsp ground turmeric

1 tsp garam masala

2 tomatoes, finely chopped (or half a 400g tin of chopped tomatoes)

75g moong dal

75g red split lentils

600ml boiling water or vegetable stock

For the Tarka:

4 Tbsp vegetable oil

1 tsp cumin seeds

1 dried red chilli

¼ tsp chilli powder

¼ tsp asafoetida

4 curry leaves

½ tsp yellow mustard seeds

1 clove garlic, peeled and finely sliced


To Make the Dal:

Place a medium saucepan over a medium heat and add the vegetable oil. Bring to temperature before adding the onion and frying for a few minutes. Do not allow the onion to brown.

Add the garlic and fry for a further few minutes before adding the turmeric, garam masala and tomatoes. Cook for a few minutes, stirring often, until the tomatoes start to lose their shape. Add the dal/lentils along with the boiling water or vegetable stock. Bring to a simmer before covering and turning the heat to low.

Allow the dal to cook for a total of 20-30 minutes, removing the lid to stir regularly. The dal is done when the lentils are completely soft but still hold their shape slightly.

Season with sea salt to taste.

To Make the Tarka:

Add the oil to a small saucepan or frying pan and place over a medium low heat. Once the oil is hot, add all the remaining ingredients except the garlic. Stirring constantly, fry the spices for around a minute – do not allow them to burn.

Once the spices are fried and the oil has taken on a slight red hue from the chilli, add the garlic and fry very briefly before removing from the heat and spooning over the cooked dal. Serve with some fresh coriander and some basmati rice or roti (optional).



For the Stew:

2 Tbsp olive oil

1 large onion, finely sliced

4 cloves of garlic, peeled and crushed

1 tsp fresh parsley stalks

½ tsp ground cumin

½ tsp ground coriander

¼ tsp ground nutmeg

1 tsp ground cinnamon

½ tsp smoked paprika

¼ tsp ground cloves

2 aubergines (eggplant) (approx 600g), halved lengthways then sliced into 1cm semicircles

1 x 400g tin chickpeas, drained (keep the liquid to use for aquafaba in another recipe)

2 x 400g tins peeled plum tomatoes

1 Tbsp light brown sugar

500ml vegetable stock

Juice of 1 lemon

For the Flatbreads:

130g strong white bread flour

350g plain white flour

1 tsp fine sea salt

300ml lukewarm water

2 tsp quick yeast

1 tsp sugar


To Make the Stew:

Preheat the oven to 200c (fan).

Place a cast-iron dutch oven (with lid) over a medium/low heat and add the oil.

Once the pan is to temperature, add the onion and fry lightly for a minute. Add the garlic and parsley stalks before frying for a further 2 minutes. Do not allow the onions or garlic to brown.

Add the spices and stir well to coat the onion. Add the aubergine, chickpeas, tinned tomatoes, brown sugar, and vegetable stock. Stir well.

Cover the pot with the lid and place in the preheated oven for 90 minutes, removing to stir every half hour.

While the stew cooks, make the flatbreads.

To Make the Flatbreads:

Combine the flours and salt in the bowl of a stand mixer fitted with the dough hook. If you don’t have a stand mixer, just use a medium sized bowl.

Place 100 ml of the water into a small bowl and add the sugar and yeast. Mix well and set aside to allow the yeast to bloom.

Mix the yeast mixture into the flour along with the rest of the water. If using a stand mixer, knead using the dough hook attachment for roughly 8-10 minutes, until the dough is smooth. If kneading by hand, sprinkle a counter with flour and knead vigorously for 8-10 minutes.

Transfer the dough to a lightly oiled bowl, cover with a damp tea-towel and leave to proof somewhere room temperature for at least one hour.

Once proofed, punch down the dough to remove the larger air bubbles.

Lightly flour a rimmed baking tray. Turn the dough out onto a clean surface and slice the dough into 8 even pieces. Roll them into tight balls and place on the floured tray to prove, covered with a damp tea-towel. Leave to proof a second time for around 40 minutes.

Once proofed, roll out each ball to around 15cm. Place a dry, cast-iron skillet over medium heat.

Place one flatbread in the skillet and cook until puffed and bubbly. Flip after around 3 minutes, making sure the bottom isn’t burning. Cook for a further minute or two on the second side before removing. Repeat with all of the flatbreads. Wrap the cooked flatbreads in a clean tea-towel to keep them warm.



2 x pots of Tideford Organics Vegan Coconut Korma (or another vegan korma sauce)

½ small cauliflower, cut into chunks

1 small aubergine, cut into chunks

1 red pepper, cut into chunks

½ teaspoon salt

2 tbsp sunflower oil

2 tbsp toasted flaked almonds

2 tbsp fresh coriander


Start by preheating your oven to 220℃ / 200℃ / gas mark 7 / 425F.

Place the aubergine, cauliflower and red pepper in a roasting tray and scatter over the salt. Drizzle over 2 tablespoons of the oil, toss everything together and then spread out in a single layer. Roast in the oven for 15-20 minutes until the vegetables are soft and tinged with brown.

Place the Korma sauce in a pan and add the roasted vegetables.

Bring to a simmer and bubble gently for 5 minutes.

Scatter with the toasted flaked almonds + the fresh coriander and serve with turmeric rice.



1 red, 1 green + 1 yellow pepper, cut into 2cm chunks

2 red onions, cut into wedges

8 button mushrooms

1 pack of firm tofu, cut into 2cm cubes

2 tbsp sunflower oil

2 x pots of Tideford Organics Vegan Rogan Josh

280g of Basmati rice

200g peas

10g of nigella seeds


Place the peppers, onion, mushrooms + tofu in a bowl. Add 2 tbsp of sunflower oil and half of one of the pots of Rogan Josh. Cover + marinade for at least 2 hours or overnight.

After marination make up 8 small skewers with alternate vegetables + tofu.

Rinse the basmati rice and season to taste. Cook as per the pack instructions adding the peas + nigella seeds for the final 5 minutes of cooking. Drain and keep warm.

Warm the remaining Rogan Josh sauce either in a pan or simply microwave.

Oil and season a griddle pan and heat. Add the skewers + turn until all sides are well browned.

Serve on a bed of the warm rice and topped with the remaining Rogan Josh sauce.

Alternatively you can use the griddled vegetables to fill gluten-free chipatis.



2 handfuls of baby spinach

1 green chilli, finely chopped

1 small white onion, finely chopped

Freshly chopped coriander plus extra for garnish.

1 tbsp vegetable oil

140g basmati rice

1 vegetable stock cube or 200ml fresh vegetable stock

1 pot of Tideford Organics Vegan Tikka Masala

1 can chickpeas, drained

1 sweet potato, peeled + diced into 1cm chunks

3 tbsp of soya yoghurt


Place the basmati rice in a pan of water + add the vegetable stock. Add seasoning if required. Bring to the boil + simmer until tender.

Meanwhile, place the Tikka sauce, chickpeas + sweet potato in a pan + bring to a simmer. Bubble gently for 10-15 minutes.

Drain the rice + keep warm.

Heat the sunflower oil in a frying pan + add the spinach, chilli, onion + coriander. Fry until the onion is starting to brown slightly + then add the rice + turn off the heat. Stir in the vegetable gently so that the rice doesn’t break up.

Serve topped with the Tikka sauce + dress with the soya yoghurt + a little coriander.



280 g Oumph! The Chunk

1 onion

3 garlic cloves

3 cm ginger

3 tbsp garam masala

2 tbsp tomato purée

½ red chilli pepper

50 g of plant-based margarine

400 g coconut cream

400 g finely chopped tomatoes

1 tbsp vegetable stock powder

4 green cardamom pods

1 lime

1 tomato

½ bell pepper

To serve: basmati rice and cardamom pods, fresh coriander


Peel and chop the onion, garlic and ginger. Chop the chilli.

Fry the chopped ingredients with the tomato purée and spices in the margarine.

Add the coconut cream, chopped tomatoes and 4 cardamom pods, crushed.

Bring to the boil and simmer for 10 minutes.

Season to taste with the juice of 1 lime and salt.

Add Oumph! and simmer for a further 7-10 minutes.

Dice the tomato and bell pepper and add them to the pan for the final 2 minutes.

Cook the basmati rice as stated on the packaging, but add a pair of crushed cardamom pods to the cooking water.

Chopped coriander is the finishing touch in “Tikka” – Namaste!



25 g (about 2 Tbsp) Flora Freedom (or your favorite vegan butter)

1 tbsp oil

1 onion, chopped

1 clove garlic, crushed

2 cm (.75 inch) piece fresh root ginger, grated

1 tsp ready crushed chilli (optional)

1/2 tsp fresh turmeric

200 g (1 heaping cup) easy cook brown rice

125 g (1 2/3 cups) button mushrooms, halved

425 ml (14 oz.) vegetable stock

50 g (1.8 oz.) pine nuts, toasted

bunch coriander (cilantro) (31 g pack), chopped

salt and black pepper


Recipe serves: 4

Prep Time: 20 min

Cook Time: 35 min


Heat Flora Freedom and oil in a large pan and fry the onion until soft, but not browned.

Stir in the garlic, ginger, chilli (if using), rice, turmeric and cook gently while stirring for 2-3 minutes.

Add mushrooms then pour in the vegetable stock and bring to the boil.

Cover and cook over a gentle heat for about 25 minutes, or until the rice is tender and the liquid has been absorbed.

Stir the pine nuts and coriander through the rice and continue to cook for a further 3-4 minutes.

Season to taste and serve immediately.



Selection of vegetables:

350g new potatoes, skin on and 2-3cm diced

2 carrots, peeled and 2cm diced

200g cauliflower, 2-3cm florets

100g green beans, top and tailed

100g mushrooms, 2-3cm diced

2 tbsp shashlik paste, mixed with 1-2 tbsp plain soya yoghurt (I use The Hungry Gecko, but you could use other marinades) or substitute with following simple marinade

Basic marinade:

1-2 tbsp plain soya yoghurt

4 garlic cloves, crushed and chopped

1” piece of ginger, finely minced

1 green chilli, finely chopped

1 large red chilli, finely chopped

1 tbsp paprika powder

½ tsp chilli powder

2 tsp garam masala

For the butter masala:

50g veg oil

6 cardamon pods, crushed

2” piece of cassia bark (or cinnamon)

6 cloves

1 large onion, finely chopped

2” thumb fresh ginger, finely chopped

4 green chillies, cut lengthways (add less if you want it less spicy)

2 ½ tsp paprika powder (mild variety)

½-1 tsp hot chilli powder (add less if you want it less spicy)

1 tsp garam masala powder

1 tsp coriander powder

4 tbsp tomato puree

120mls soy or almond cream

2 tbsp agave syrup

1 tsp fenugreek powder

1 tsp salt

Handful of fresh coriander


Marinate prepared vegetables, using either the shashlik paste marinade or the basic marinade you have made yourself. Cover and set aside in fridge for half an hour.

In a large pan, add the vegetable oil then add the cardamom, cassia bark and cloves. Gently fry until aroma is released, then add chopped onion. Fry gently until onion is transparent and starting to turn golden. Remove the whole spices.

Lay the marinated vegetables (except the green beans and mushrooms) on a well oiled tray and bake in a hot oven (200C) for 15 minutes, turning occasionally to ensure nicely browned on all sides. The potatoes may need an additional 5-10 minutes depending on the size of the pieces. Check they are cooked through. Add the green beans and mushrooms to the tray and bake for another 10 minutes.

Add the ginger, chillies, paprika, coriander, garam masala and fenugreek powder to the large pan, and fry gently for 2 minutes. Then add the tomato puree, syrup and two cups of water. Bring to simmer and season to taste with salt. Simmer gently for 10-15 minutes, then add soy or almond cream and bring back to simmer.

I prefer to place the roasted vegetables in a bowl and pour over the masala, as this helps the vegetables keep their lovely marinade. But you can add the vegetables to the large pan also, stir gently and then serve immediately.

Serve with steamed rice and soft chapatis or parathas, garnish with fresh coriander, and some freshly sliced cucumber, red onion and a wedge of lemon on the side.

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