Another part of my Thanksgiving spread! These addictive and perfect glazed carrots! Maple syrup, salt, black pepper and Garam masala makes for amazingly flavorful and gorgeous roasted glazed carrots!. And they are baked in just 1 pan!

These spiced, maple glazed carrots are part of my Indianized vegan Thanksgiving spread, but they make an amazing side with almost any meal. They have an incredible texture and a sweet-spiced flavor that will have you asking for seconds.

You can change up the spices and herbs to pair them with a different menu, if you like. Add a bit of oregano or thyme for a more traditional Thanksgiving flavor, or change the seasonings to suit your tastes.

Like the rest of this Indian-inspired Thanksgiving spread, you make these carrots in the oven. We are leaning heavily on the oven for these recipes, so you have a lot less active cooking time. While things are baking, you can actually spend time with family and friends!

For the spread the chickpea loaf has Indian spices, and the gravy is a quick mix and boil butter chikin sauce that you’ll also use as the glaze for the meatloaf. The veggie side are these glazed carrots, and the cranberry sauce is made into a quick dump and bake Baked cranberry chutney with garam masala and green chili added to it. For the Spinach pastry, we are using spinach and vegan cream cheese, but the spinach is spiced like saag or palak tofu.

Why You’ll Love Spiced Glazed Carrots

• one dish, oven recipe
• 7 ingredients and full of FLAVOR!
• tender carrots in a sweet-spiced glaze
• naturally soy-free, nut-free, and gluten-free

More Easy Baked Side Dishes

• Aloo Gobi
• Mushroom Rice
• Garlic Fries with Tahini Sauce
• Chimichurri Smashed Potatoes
• Scalloped Potatoes and Cauliflower with Jamaican Curry Spices

Continue reading: Spiced Glazed Carrots (Festive Roasted carrots)

The post Spiced Glazed Carrots (Festive Roasted carrots) appeared first on Vegan Richa.

Meet Moong Cheela(chilla) – your new favorite savory pancake! Usually moong dal chilla are made by soaking the moong dal(petite yellow lentils/skinned green mung beans), then blending with water to make a batter. But you can also use moong flour to make them!

These Indian spiced pancake flatbreads are made with lentil flour and are simply great to serve as a side with Indian food or as is, loaded with other toppings.

You can serve these with curries, like this chickpea curry, and some dal.  Or serve them with some salsa or dips of choice or you can make them into smaller flatbreads and use them as tacos.

You can also turn them into larger flatbreads, to make vegan quesadillas.

Moong Dal Flour Pancakes

I use moong dal flour in this recipe, which means you don’t have to soak the dal and blend it, there is no blending or processing needed, it’s a 1 bowl pancake recipe.

Moong bean or moong dal flour is available in Indian stores. If you can’t find moong dal flour you can use soaked green moong beans or soaked yellow moong dal(skinned green mung bean)

Soak them for at least 6 hours or overnight and then blend them with either the rice flour or soaked rice until you get a batter then add in the rest of the ingredients and use.

Turn these into Moong Bean Waffles:

You can use the lentil pancakes batter to make savory moong bean waffles!. Keep the batter slightly thick when adding water. Add 1/8 teaspoon more baking soda (total 1/4 teaspoon). Grease the waffle iron and make waffles

More pancake recipes:

• Savory Chickpea Flour Veggie Pancakes and Breakfast Sandwich
• Vegan Sheet Pan Pancakes
• Banana Oat Pancakes (Gluten-free)
• Vegan Cinnamon Streusel Pancakes

Continue reading: Moong Chilla – Lentil pancakes

The post Moong Chilla – Lentil pancakes appeared first on Vegan Richa.

This is umami-filled and smokier, spicier version of a vegan potato soup. It’s hearty and cozy with a satisfying, smoky bacony tofu bits topping. Gluten-free Nutfree. Options for soyfree included

This Creamy 1 Pot Potato soup is a comforting hug in a bowl. It comes together quickly and is versatile!

If super spicy vegan potato soup isn’t your thing, don’t worry! You can adjust the heat level based on your preferences. Add less or more paprika and cayenne to adjust the spiciness.

This soup all comes together in one pot, unless you take the oven option to make the bacon-y tofu crumbles (see Tips and recipe card below).

Speaking of those tofu crumbles! They add an incredible smoky flavor and toothsome texture to this creamy potato soup. You mix most of them into the soup itself but reserve some for topping, so you can really get that flavor punch.

The potato soup itself is creamy and balanced, and you can adjust the thickness to your liking. For a thicker soup, simply mash the potatoes once they are cooked and tender.

Why You’ll Love Smoky Vegan Potato Soup

• Smoky and creamy with a heat level that you can adjust to taste
• Gluten-free and nut-free with soy-free options
• A cozy, one-pot soup that you can serve as an entree or an appetizer
• Make-ahead friendly! It tastes even better the next day.

More Vegan Soup Recipes

• Chickpea Rice Soup
• Hot and Sour Ramen
• Vegan Lentil Soup
• Vegan Black Bean Soup

Continue reading: Smoky Potato Soup

The post Smoky Potato Soup appeared first on Vegan Richa.

Multigrain aloo paratha , an Indian flatbread stuffed with spiced potatoes! This addictive whole wheat and multigrain flatbread is a Punjabi breakfast staple. Step by step pictures. Soyfree Nutfree

Making aloo paratha from scratch can be a bit tricky, but I’ve got photos and video to guide you through the process. Make sure you check out the tips and notes on this page to help you make these successfully!

Paratha is an Indian flatbread, and in this dish it is stuffed with aloo (potatoes). In this version, I add some hemp and chia seeds to the potatoes to amp up the protein, along with spices and salt to make them super flavorful.

You will want chapati flour for the best results when making this aloo paratha recipe. Chapati flour is a little bit different from conventional wheat flour. It’s actually made from a different type of wheat, so it absorbs less water.

This whole grain version adds whole oats and buckwheat groats to give the dough an amazing texture and light, nutty flavor. This addition also makes the dough easier to knead. You don’t need to knead for long as the dough will not be very smooth( the added grain interfere with gluten formation). But that works in our favor as it is easier to roll the dough out.

I use spices in my potato filling. You can use spices and herbs of choice. Don’t want to use Indian spices, use an Italian blend and add some vegan cheese to make cheesy potato flatbread!

Why You’ll Love Aloo Paratha

• spiced, mashed potatoes
• tender, whole grain flatbread
• Easier to make with less kneading
• soy- and nut-free
• carbs on carbs!

More Vegan Paratha Recipes

• Masala Paratha
• Beetroot Paratha
• Spinach Paratha – Spinach flatbread
• Broccoli Chickpea Stuffed Flatbread – Broccoli Paratha

Continue reading: Multigrain Aloo Paratha (Potato Stuffed Indian Flatbread)

The post Multigrain Aloo Paratha (Potato Stuffed Indian Flatbread) appeared first on Vegan Richa.

If you want to make a Punjabi fall in love with you, Make a ridiculously good Rajma(Kidney Bean Curry) ie this Dhaba Style Rajma!. The easiest and most hands-off way to whip a comforting bowl of rajma. We cook some kidney beans along with whole and ground spices then add some tomato puree and finish off with yogurt for some extra richness and creaminess. This is a dump and done recipe, ie no standing around for multiple steps! Just add to pot and pressure cook.

To get that extra creaminess, we mash the kidney beans along into the sauce. With the whole spices this Rajma tastes especially amazing a few hours after cooking as the whole spices bloom with time.

The cooked kidney beans absorb all of those much-loved spices and they are simply heartwarming served with a dollop of vegan butter!

More recipes with red kidney beans

• Peanut Stew with Kidney Beans
• Kidney Bean Millet Beet Burger
• Curried Kidney Beans , roasted zucchini bowl
• Lentil Kidney Bean Chili. 1 Pot Recipe

More Instant pot recipes

Vegan Cheese Sauce (Instant Pot Potato Carrot Cheese Sauce)

Instant Pot Dal Bukhara-Dump and Done Creamy Black lentils

Vegan Instant Pot Coconut Chicken Curry with Soy curls

Continue reading: Dhaba Rajma Masala Recipe – Instant Pot Kidney Bean Curry

The post Dhaba Rajma Masala Recipe – Instant Pot Kidney Bean Curry appeared first on Vegan Richa.

I grew up in Maharashtra state and the dishes of this particular cuisine have a special place in my heart! Simple dals, bhaji like my jackfruit brown chickpea bhaji, saoji , kohlapuri, and Zunka are already on the blog! You can find misal pav and Amti dal  in my cookbook.

This Chataka dal is another dish I love – it’s a simple dal with few ingredients but trust me, it’s far from simple in taste. It’s fiery with the added chili powder tempering. As always, you can adjust the spice level to your preference.

To serve, I serve with flatbread or rice. This dish goes incredibly well with rice but you could also serve this with cauliflower rice.

Dals are soul food with many variations from various states and regions in India.
There are several types of Dals and legumes used in Indian cuisine. You can see a list with pictures here.
This Chataka dal is quick and delicious. Traditionally it used 1-2 tablespoon of the Indian chili powder, but that is going to be a lot of heat for most . So I use less. You can use whichever lentils or split peas you have for this recipe. Just cook them long enough until tender and then add the tempering/Tadka.

More daal recipes:

• Sabut Masoor Ki Daal; Spiced Lentil Soup
• Dhaba Style Butter Dal (vegan)
• Vegan Handi Lentils (Creamy Indian Dal)
• Instant Pot Dal Bukhara; Dump and Done Creamy Black lentils
• Spicy Urad dal

Continue reading: Chataka Dal – Spicy Maharashtrian Toor Dal

The post Chataka Dal – Spicy Maharashtrian Toor Dal appeared first on Vegan Richa.

Naan is my love language! A fluffy delicious somewhat chewy bread/ flatbread that’s a great carrier of curries and side to soups and stews, flexible and versatile. I have so many recipes for naan on my blog already. These mushroom-stuffed naan flatbreads are the season’s favorite! I have regular naan, Glutenfree almond flour naan, Glutenfree chickpea flour naan, whole wheat naan!, potato cheese stuffed naan!

These mushroom spinach almond flour naans are the perfect accompaniment to curries and dals. If you want, you can put a Mediterranean spin on these and change up the flavor to Italian herbs instead of garam masala and they will be a delicious stuffed bread side to serve with all kinds of fall and winter soups or pasta!

You can make Spinach & Mushroom Stuffed Naan in 2 ways:

Either spread the batter onto a non-stick skillet and then top it with the filling, then drizzle some more batter on top and you have a thick, stuffed naan with the filling in the middle. Or, mix the filling into the batter and spread that batter, and cook.

Both ways are delicious, it’s really up to personal preference.

serve the naan with these Indian curries:

• Creamy Korma gf
• Cauliflowr tikka masala 
• Baked makhani tofu Curry gf
• Baked Balti Veggies gf
• Veggie curry casserole gf
• Butter Tofu- GF
• Tofu in Spinach Curry – Saag Tofu gf
• Baked Madras curry Tofu gf

Continue reading: Spinach & Mushroom Stuffed Almond Flour Naan

The post Spinach & Mushroom Stuffed Almond Flour Naan appeared first on Vegan Richa.

For a quick and easy side that packs some serious flavor, make these garlic mushrooms! They have such a satisfying meaty, juicy texture, are incredibly flavorful, and go so well with any vegan main.
I like to cook mushroom in the instant pot as they get that delicious  Townes mushroom flavor without having to stand around sautéeing for 20-30 mins. Mushrooms cooked under pressure with less liquid have amazing flavor and texture.

You can serve them as a side for vegan nut roast for the holidays, or any weekday with pasta, over mashed potatoes, over grilled cauliflower or vegetables. Really any way you like.

You can make them creamy by adding in 1/4 cup of non-dairy cream, such as cashew cream or blended silken tofu instead of the cornstarch slurry.

Which kind of mushrooms to use:

I recommend you use white button mushrooms, cremini mushrooms or baby bella.

why you’ll love these instant pot garlic mushrooms

• they are super easy
• they are Gluten-free Nutfree and Soyfree
• They are a perfect side
• They are super flavorful

More easy side dish recipes

• Vegan Mushroom Sauce – No Oil Option
• Vegan Gravy 1 Pot without mushrooms  GF SF Option
• Easy Vegan Mashed Potatoes in Instant Pot or Saucepan GF SF
• Vegan Spinach Pinwheels with Cream Cheese SF
• Chickpea Spinach Pie with Berbere Spice SF
• Scalloped Potatoes
• Vegan Cheese Sauce (Instant Pot Potato Carrot Cheese Sauce)

Continue reading: Instant Pot Garlic Mushrooms

The post Instant Pot Garlic Mushrooms appeared first on Vegan Richa.

Shahi Tofu Kofta – that juicy tofu balls simmered in a rich and creamy, aromatic tomato cashew sauce! YUM! And all made in a casserole dish. No frying the Kofta needed and no multiple pans to make the sauce and the Kofta balls and all that,

There are several kinds of Kofta curries in Indian cuisine. Some use paneer cheese and potatoes like Malai kofta (here is the vegan version) some use shredded veggies like this Gobi Kofta, lauki(squash) kofta, and cabbage kofta from my first book. Others use lentils.

The shahi or royal koftas usually use paneer cheese and or mawa(milk solids). Shahi dishes are usually richer and more decadent versions. For a vegan shahi Kofta I am using tofu and some nut flour as substitutes for paneer and mawa. The spices and herbs and binding add more texture and flavor. These are soft cheesy kofta balls with a luxurious sauce. You can air fry them. They will likely fall apart on deep frying.

I add some vegan cheese for binding the mix together and for the more dairy cheese like flavor. Some aromatic spices and breadcrumbs seal the deal. To make the process simpler, I bake the whole dish as a casserole!

It’s so simple! I use a cookie scoop to portion out the kofta batter, bake them and also bake the aromatics for the sauce in the same casserole dish. Once the base of the casserole is baked, I add in the sauce ingredients, bake everything once again and you are done. Serve this decadent kofta curry with Naan or roti or rice.

why you will love this Kofta casserole

• it is super delicious
• it is high protein with all the tofu
• it can be  made gluten-free and Nutfree
• for Soyfree, use Kofta balls from my Malai Kofta that use chickpeas and potato
• everything bakes in 1 Casserole!
• Bake the Kofta, then bake the aromatics, then add sauce ingredients and bake everything together and done. Easy!

More delicious dinner recipes with tofu

Vegan Stuffed Shells with Tofu Spinach Ricotta

Khada Masala Murg Curry with Baked Tofu

Miso Chili Garlic Tofu Sandwich

Tofu Tikka Masala (no onion no garlic)

Sweet Sour Tofu Veggie Stir Fry

Tofu Vindaloo Recipe (Indian Tangy Chili Sauce)

Continue reading: Shahi Tofu Kofta Casserole

The post Shahi Tofu Kofta Casserole appeared first on Vegan Richa.

This vegan Mushroom biryani is a delicious one-pot dish made with rice, sliced mushrooms, and a fragrant blend of whole and ground spices and herbs. Traditionally a biryani is made with meat, often chicken, that is marinated in yogurt and then layered with parboiled basmati rice and fresh herbs like cilantro and mint

For this chicken biryani-style recipe we are using mushrooms instead of chicken but you can also use other chicken substitutes here. Great chicken alternatives are soy curls, seitan or store bought vegan chicken or other vegan chicken substitutes. Check the notes on how to use those.

As for the cooking method, I am using an Instant pot. Hence just pot to wash up afterwards!  You will be amazed by how fluffy the rice will turn out. See recipe notes for stove top instructions.

There are many ways to make Biryani. There are also variations in the recipe based on region, be it Hyderabadi biryani, Lucknowi biryani. Todays recipe is a generic Biryani recipe that I often use with vegan meats. The flavor and umami from the mushrooms make this Biryani delicious and meaty. You can add some veggies or protein along with the mushroom.
I cook the mushroom first to get that browned Caramelized mushroom flavor. Mushrooms cooked under pressure get that flavor without having to stand around and sauté it for a long time! Just add to the instant pot with be try limited liquid and you get perfectly browned mushrooms. Then add the rice and water and spices and pressure cook.

More Instant Pot Recipes:

Vegan Instant Pot Methi Chicken Curry

Curried Chickpeas and Rice in a Jar (Instant Pot)

Vegan Pumpkin Chipotle Fried Rice (Instant Pot)

Vegan Cheese Sauce (Instant Pot Potato Carrot Cheese Sauce)

Instant Pot Vegan Black Bean Soup

Instant Pot Teriyaki Fried Rice

Continue reading: Mushroom Biryani

The post Mushroom Biryani appeared first on Vegan Richa.