Low Carb Archives - Vegan Richa

Zucchini Rolls with Herbed Sun dried tomato ricotta (gluten-free with soy-free and nut-free options)

Richa — Sat, 13 Apr 2024 11:49:00 +0000

These Zucchini rolls are like lasagna roll ups, filled with delicious herbed sun-dried tomato tofu ricotta , all nestled in a pan with bubbly tomato ragu. They looks so pretty! And No watery mess!

You Must Make These Zucchini Lasagna Rolls! No need to sweat or squeeze the zucchini needed, just spread the cheese mixture, roll and nestle in the sauce and bake! Great texture, just perfect comfort food! Unlike zucchini lasagna bake that needs a lot of steps, and can still give you limpy or watery result, these rolls bake up perfectly, are versatile and also easy to serve!

This is a really beautiful dish which you can serve at parties or for a fancy dinner. It’s also relatively easy to make. The only time consuming part is rolling up the zucchini slices. But unlike pasta, there’s no pre-cooking to do. Just use a peeler to slice your zucchini into long, skinny pieces.

You can use pre-cooked lasagna sheets in this as well, if you don’t want to use zucchini.

The vegan ricotta-style filling is also easy to make. It has amazing flavor with the herbs and sun dried tomato. Just add everything to a bowl, and mix and mash to make the filling. It comes together super quickly!

Spread that creamy filling into the zucchini, and roll it up. It doesn’t even have to be perfectly spread out. Roll the zucchini up, and place into a baking dish with some pasta sauce, then top it with vegan cheese and bake. I add some veggie grounds(vegan ground meat substitute) to the pasta sauce and it all bakes at the same time to make this meaty ragu. Use lentils or just omit for variation.

These zucchini lasagna rolls come out so pretty, and they’re fun to serve and eat.

Why You’ll Love Zucchini Rolls

beautiful appetizer or entree for a party or fancy dinner
tender zucchini around a cheesy vegan ricotta-style filling with beefy tomato sauce and creamy vegan cheese on top
fun to make and to eat!
naturally gluten-free with nut-free and soy-free options

More Zucchini Recipes

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Roasted Shaved Brussels Sprouts Salad With Walnut Crumble (gluten-free, soy-free)

Richa — Sun, 17 Mar 2024 11:37:00 +0000

Roasted Shaved Brussels sprouts salad combines crispy Brussels sprouts with earthy greens, fresh tomato, and this umami filled sun-dried tomato walnut crumble for a satisfying salad that’s full of amazing flavor!

Brussels sprouts are one of those veggies that often put people in 2 camps, one that love them and the other that dislike it in some form. For me I either use them in an Indian stir fry like this, or bake and crisp them up. Shredding the Brussels sprouts reduces the cook time and gives you more crisp. They also are easier to eat and easier to like!

In this salad I use roasted shaved Brussels and pair them with some fresh greens and sweet cherry tomatoes. And then make this delicious umami garlic sun dried tomato walnut crumble! Assemble and add a hint of vegan parmesan.

We are going to roast the shaved Brussels sprouts with thyme and black pepper, or you can also use gochugaru flakes, which will add another dimension of flavor to them.

Either way, assemble with some greens and cherry tomatoes and this walnut crumble, featuring walnuts, sun dried tomato, and garlic. The walnut topping is just fantastic! It’s crunchy and it has this deep umami flavor from the garlic and tomatoes. It really takes the salad to a whole new level.

The dressing is a simple lemon, olive oil, and herb dressing which balances out all of that decadent and roasted flavor and adds something fresh to the bowl. This Brussels sprouts salad is truly addictive!

Why You’ll Love Brussels Sprouts Salad

crispy, shaved Brussels sprouts with flavors from black pepper and thyme
amazing, garlicky, sun dried tomato walnut crumble toppings
herbal vinaigrette dressing
naturally soy-free and gluten-free
easy nut-free option

More Brussels Sprouts Recipes

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Instant Pot Garlic Mushrooms

Richa — Thu, 03 Nov 2022 11:32:55 +0000

Lets make the best Garlic Mushrooms in your Instant Pot! They are the perfect quick and easy side to serve alongside all your favorite vegan roasts or pasta or mashed potatoes. Stove top option in notes. Glutenfree Nutfree Soyfree

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

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Gluten free Almond Flour Naan

Richa — Fri, 08 Apr 2022 11:26:28 +0000

Vegan Gluten free Almond Flour Naan – a delicious Indian flatbread that uses low carb almond flour instead of all-purpose flour and pairs perfectly with all Indian food, but also makes a great side to soup or salad. Grain-free yeast-free vegan Indian bread. 14 g carbs per naan

Making Indian naan bread at home has never been easier! Enter Almond Flour Naan – a gluten-free grain-free naan recipe you will love! The batter comes together within minutes and is nice and soft! Being more pliable than some other types of flatbread, this almond flour naan is perfect for scooping up a fragrant curry with it!

Making this naan recipe reminds me of making pancakes! There is no need for kneading and rolling out. Just spread the batter and cook them in the pan until browned, then flip and finish cooking.

The best way to serve this is straight out of the pan, with a brushing of cilantro or garlic butter.

This is a great low-carb alternative to regular naan bread and I love the neutral flavor and the general moistness of this glutenfree flatbread. Try it tonight – maybe with a South Indian Eggplant Curry!

Glutenfree vegan breads are quite difficult to get the right texture and also keep the moisture in. Many Glutenfree flours are thirsty and fry out during baking/cooking. Keeping this naan as batter ensures the extra moisture along with the fat from the almond flour. Adjust the batter to adjust to preferred naan texture. Hubbs loves the thicker batter naan and my assistant loves the thinner batter. For a nut free option see my chickpea flour naan bread that is also gluten-free.

More naan recipes:

More gluten free breads

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Instant Pot Dal Bukhara – Dump and Done Creamy Black lentils

Richa — Mon, 04 Apr 2022 11:28:15 +0000

Instant Pot Dal Bukhara – try this easy creamy black gram lentils made in the Instant Pot using my dump and done method. A rich, creamy whole black gram curry recipe made with tomato puree, vegan butter and cashew cream. Gluten-free, Soyfree easily Nutfree

Indian Dal Bukhara is an everyday and simpler version of dal makhani using minimal ingredients. Unlike dal makhani, which is made with black gram lentils and kidney beans, dal bukhara is made only with the whole urad lentils (black gram lentils) . Dal Bukhara is traditionally slow-cooked overnight but we make a simple and quick version using the instant pot.

I made this super easy by 1. turning this into a dump-and-done recipe. There is no sautéing needed for this one! Just add everything to the instant pot, set and forget about it. 2. I also kept this dal onion and garlic free, as traditionally it can be made with or without, but you can add some if you like. The recipe depends on the chef and restaurant. To add some onion and garlic, Just sauté for 2-3 minutes, cancel sauté and proceed as the written recipe.

Onion and garlic are avoided by some for religious, dietary, yogic/Ayurvedic reasons. But sometimes they are simply skipped for reasons like their shorter shelf life once chopped. They get stale and smelly easily esp with the tropical heat and no refrigeration, so Indian street food vendors and small restaurants often omit them.

I use canned tomato purée instead of fresh tomatoes to reduce the time and work needed even further! So just dump everything in the pot and pressure cook, no sautéing needed.

Once done, open the lid and fold in non-dairy cream or non-dairy yogurt and tomato purée. Bring to a boil and serve this creamy dreamy dal. There are so many lentils and pulses and so many ways to make them based on different state and regional cuisines in India. Explore the Dals on the blog and also check out 22 Dals in my first book and another 14 in my upcoming instant pot book.

why will you love this instant pot dal bukhara recipe

It uses 8 main ingredients!
its a dump and done recipe. No standing around sautéing needed. Just add all ingredients to the pot, set it and forget it
It’s Glutenfree and Soyfree and easily made nutfree
its creamy and delicious and tastes like a decadent restaurant dish!

See recipe notes if using lentils other than black gram lentils (urad). Usually this dal is smoked using a charcoal (dungar method) . For the additional smoky flavor, fold in a bit of smoked paprika.

This recipe is adapted from Dal Bukhara recipe from my Indian kitchen cookbook and chef Sanjyot Keer’s Dal Bukhara recipe .

More dal recipes:

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Baked Bhindi Masala (Onion Tomato Baked Okra)

Richa — Thu, 03 Mar 2022 13:01:02 +0000

Vegan Baked Bhindi Masala with tomato onion and spices made in the oven in just a couple of minutes of prep time. Enjoy this easy Indian baked okra recipe with rice, roti or any other flatbread! Glutenfree Nutfree Soyfree

Okra can be prepared in many ways in Indian cuisine. This baked bhindi okra has spiced onion and tomato and is packed with flavors that will definitely tantalize your taste buds! I love crispy battered okra like this popcorn okra and as you guys know, I bake them and they turn out fantastic!

I get Okra from the Indian store and they seem to always have a lot in stock. But most grocery stores have them these days. Get green and young okra. Or use frozen okra. If you like this recipe, try this sauteed okra masala recipe or my Okra in tamarind coconut sauce(Kuzhambu next.

If you are an okra / bhindi fan, you are going to love this easy baked Indian okra curry If you have not tried Okra before, baked bhindi is definitely be the one you would want to try.

Why you will love this Baked Bhindi

It’s a hands free recipe. You don’t have to stand around in the kitchen stirring the okra so it doesn’t get too brown or crispy and stir so it cooks evenly. You just stir twice, once to mix spices and then to mix in tomato!
It’s allergy friendly. No gluten , nut or soy.
it pairs well with many Indian Dals and curries
this process works with both fresh and frozen okra! No need to thaw the okra,

More veggie sides from the blog

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Mushroom Xacuti (Goan Coconut Poppy Seed Sauce)

Richa — Tue, 25 Jan 2022 13:06:08 +0000

Mushroom Xacuti – A vegan spin on a Goan xacuti – Flavorful, spiced, meaty western Indian sauce that uses mushrooms instead of chicken! Serve with pav(dinner rolls), naan, roti, rice, or cauliflower rice for low carb. Naturally gluten-free. Nutfree Soyfree

Xacuti (pronounced shakuti) is a popular dish from Goan cuisine. Traditionally, this is a dish that is made with chicken or fish, but I love to use mushrooms here. There are a variety of spices in this recipe. There is also freshly grated coconut, which you can find in frozen section in Indian stores or use dried shredded coconut. Together all these flavors make a delicious, meaty dish that you can serve the traditional way with dinner rolls or add to tacos and wraps.

The spicy sauce is super flavorful and uses a combination of whole and ground spices and roasted coconut to make a deliciously complex flavored sauce.

This Goan mushroom xacuti recipe does use a bunch of spices, but they are worth it. Once you make it you will be inclined to make a larger batch to freeze and serve it with vegan chicken, chickpeas or tofu! Each bite brings you a burst of flavors and textures. Get ready to expand your Indian spice cabinet as I explore a lot more regional Indian cuisine this year.

The recipe also tastes great when using wild or forest mushrooms but you might have to cook them a bit longer than cremini or portabella. Then gather all the spice blend ingredients, grind them together with coconut and water to make a fragrant thick Goan gravy. Then stir fry garlic, chopped onion, and mushrooms and add some tamerind paste and then add the sauce. Simmer and adjust salt and garnish with coriander leaves! Done!

Serve with pav(Indian dinner rolls) rice or flatbread

More comfort food dinners

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Spiced Spinach Tofu Stir fry 1 Pot 15 Minutes

Richa — Mon, 03 Jan 2022 12:42:55 +0000

An easy Spicy Spinach Tofu Stir fry that can be made in 1 pot within 15 minutes. This recipe is a lifesaver come dinnertime and leftovers taste great the next day. Try this Indian spiced Tofu Spinach curry Gluten-free, soy-free option.

1 Pot and 15 minutes is all you need to make this Spicy Spinach Tofu Stir fry! Think of this as an easy, spicy take on the restaurant favorite Palak Paneer. Tofu simmered in a rich spinach yogurt and spices that is made spicy by adding cayenne pepper or Indian chili powder and crushed red pepper. So good. The perfect weeknight dinner on a cold night and leftovers make an amazing lunch the next day.

I love serving this curry with flatbread, roti or naan but rice would be another great option. For low-carb, serve it with cauliflower rice.

Press the tofu

Open a package of firm or extra-firm tofu and drain the liquid. Cut the tofu width-wise into slices — four times should do it. Now, lay some paper towels on a sheet pan and spread your tofu slices in a single layer on top. Put more paper towels over the tofu, then place another sheet pan over them.

Place some heavy objects on top of the sheet pan ( cookbooks or cans). Or use your handy tofu press. Leave the tofu to press for at least 15 minutes. You can leave it like that for hours if you have room for it in the fridge.

More Indian Dishes from the Blog

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Vegan Gluten free Chocolate Cake

Richa — Sat, 18 Dec 2021 16:06:04 +0000

This Vegan Gluten free Chocolate Cake with vegan chocolate ganache is super moist, rich and packed with flavor. The best gluten-free layer cake and grain-free for all your upcoming celebrations.

This gluten-free chocolate cake is my new favorite celebration cake! It features a super moist crumb and it has the perfect fudgy, yet light texture. Trust me, this vegan chocolate layer cake recipe will soon be your favorite too.

The crumb is delicate, light and velvety 100% gluten-free and grain free thanks to a blend of almond flour and potato starch. Deeply flavorful and unapologetically rich and topped with an addictive, mega fudgy coconut milk chocolate ganache frosting. This will leave everyone saying I can’t believe this is Glutenfree!

The secret to the light sponge? A small amount of club soda is added to the batter before baking. It gives the sponge cakes an extra rise. If you don’t want to use club soda, add 1/4 cup more non dairy milk, whip up 1/4 cup aquafaba (chickpea water from a can , use unsalted) until soft sturdy peaks, and fold it in. Add more milk a tablespoon at time while folding the aquafaba, until you get a smooth batter

If you’re looking for a gluten-free vegan celebration cake, this recipe is for you. For a regular flour chocolate layer cake see my chocolate peanut butter cake.

MORE CHOCOLATE GOODNESS FROM THE BLOG

More Glutenfree cakes

GF Marbled Peanut Chocolate cake
Gluten-free Cinnamon Roll Bread yeast-free.
GF Carrot Banana Bread – Also grain-free.
Sweet Potato Crumb Cake.
Gluten-free Lemon Donuts.
GF Fruit Cake.

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Easy Vegan Almond Flour Pie Crust (Low-Carb, Gluten-free, Grain-free)

Richa — Tue, 21 Sep 2021 12:08:55 +0000

This easy Vegan Almond Flour Pie Crust is naturally gluten-free, grain-free, refined sugar-free and dairy-free, and made with just a few simple ingredients. No chilling needed! The perfect crust for practically any pie!

There’s something intimidating about making your own pie crust – especially when it comes to rolling out a pie crust. For some reason, we all tend to prefer graham cracker crusts, where you simply crush store-bought crackers together with vegan butter and press the mixture into a pan.

If you feel the same way, I am here to tell you that with the right recipe, everyone can make their own vegan pie crust from scratch! Give this easy pie crust a chance and you will be pleasantly surprised.

This almond flour pie crust is so easy to make. It’s only made with a handful of simple ingredients that you probably already have stocked in your gluten-free pantry.

But there’s more to this vegan pie crust! Apart from being simple, this is also a gluten-free and grain-free pie crust recipe. Due to the absence of gluten, you don’t need to worry about overworking the dough and ending up with a tough crust.

As we are using oil in this vegan pie crust, you don’t need to worry about chilling and cutting in butter. Also, there’s no need to chill the dough so not only is this an easy pie crust but also a quick one!

I have used variations of this almond flour pie crust in several of my favorite recipes, like this Vegan Chocolate Pumpkin Pie. It is so versatile and you can season it with your favorite herbs and spices.

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