Vegan Vada Pao Rolls (Low Fat Version)

Vada Pav/ Pao, growing up in Bombay (now Mumbai) was one of my favourite foods.  This humble Indian burger is made with a soft and fluffy bread roll A.K.A. Pav/ Pao (here’s my recipe) filled with a spicy potato patty and some peanut & red chilli powder often, garnished with little pieces of red onion. Being hawker food, the spicy potato patty is deep-fried and delicious (as I realized on my most recent trip!).

Trying to recreate this at home, my first change was to either Air Fry or oven bake the patty. As I made my favourite dough recipe for the rolls, I had the potatoes boiled and ready with all the spices. The mashed potato mixture was easy to shape into marble sized balls all ready to bake, when I decided to use the dough to enclosing the potato mixture to make stuffed rolls, for faster cooking! Genius, I’m thinking but I’m sure there are other versions of this “Vada Pav” roll out there ๐Ÿ™‚ Happy baking!

 

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Vegan Vada Pao Rolls

Vegan, nut-free and low fat recipe.

Priya: Priya@MasalaVegan
Ingredients
  • 2 teaspoons Oil
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Cumin Seeds, lightly crushed
  • 1 teaspoon Coriander Seed Powder
  • 1 teaspoon Turmeric
  • 1 inch Fresh Ginger, minced
  • 2 Green Chillies, minced finely
  • 8 - 10 Curry Leaves, torn roughly
  • 2 medium sized Potatoes, boiled
  • Salt, to taste
Instructions
  1. Heat oil in a deep pan, add the mustard seeds and cover.

  2. Cook until the seeds pop and then toss in the cumin seeds, coriander seed powder, ginger, curry leaves, green chillies and turmeric powder. 
  3. Add the potatoes and salt and mix together until well combined. Take off the heat and cool before dividing the potato mixture into 12 golf ball sized round portions. Set aside to cool.
  4. Divide the dough into round balls and flatten to a circle about 5" wide. 
  5. Put the spicy potato mixture in the centre and gently bring the sides up to seal the dough. Use a drop of water to stick the edges of the dough, if required. 
  6. Place the prepared rolls on a baking tray lined with nonstick paper and cover with a clean tea towel. 
  7. Set aside to rise in a warm place for half an hour. 
  8. In the meanwhile heat the oven on a fan forced setting to 200ยฐC. 
  9. After 30 minutes, remove the tea towel from the rolls and spray with non stick spray. 
  10. Bake in a hot oven at 180ยฐC for 20 - 25 minutes. 
  11. Tastes great warm or, after cooling with a warm drink. Happy baking ๐Ÿ˜Š

 

Airfryer Vegetable Pakora & The Veggie Bullet

My Mother’s Day present this year was a “Veggie Bullet“, that can slice, chop, grate, shred and most importantly, “spiralise veggies”! I’ve been wanting a spiraliser for the longest time now, but everytime I got a manual one, something would be wrong, missing screws, broken blades, missing parts and more… Not anymore, so stay tuned for lots of spiraliser recipes, as I start my experiments ๐Ÿ˜Š

Veggie Bullet

For our first trial, after taking a family vote we decided to make Vegetable Pakora, the famous Indian fritters that everyone loves! These are a combination of shredded vegetables I had in the fridge consisting of cabbage, zucchini and white potatoes mixed with dry spices such as, green fennel, cumin, carom and coriander in a thick Besan and rice flour batter to bake in the Air Fryer. These crisp, gluten-free and hot Pakore didn’t last very long, paving the way to break out the Veggie Bullet again. There  are heaps of you tube videos on how to use the Veggie Bullet that I’ve watched before taking the plunge! Now on to the Vegetable Pakora recipe, 

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Veggie Pakora

Vegan, gluten free, onion and garlic free.

Priya: Priya@MasalaVegan
Ingredients
  • 3/4 cup Besan/ Chickpea Flour
  • 1/2 cup Rice Flour
  • 1 teaspoon Carom Seeds
  • 1 teaspoon Cumin Seeds, lightly crushed
  • 1 teaspoon Fennel Seeds
  • 1 teaspoon Turmeric Powder
  • 1/2 teaspoon Black Pepper
  • 1 teaspoon Kitchen King/ Garam Masala Powder
  • 1 cup Grated Vegetables (Zucchini, Cabbage & Potato)
  • 2 tablespoons Fresh Coriander Leaves, finely chopped
  • 1/2 cup Warm Water
  • 1 tablespoon Oil
  • Salt, to taste
Instructions
  1. In a large mixing bowl, add the flours, spices, oil, salt and 1/2 cup of water. Whisk well until smooth.

  2. Fold in the grated veggies into the batter carefully. Add extra spoonfuls of water only if required, as the batter needs to be quite thick and the veggies give out moisture too!

  3. I left my batter quite thick to scoop up by the spoonful and drop into the Airfryer basket to cook for 15 minutes at 200 degrees Celsius.

  4. If using an oven, preheat the oven to 200 degrees Celsius and bake for 20 to 25 minutes on a fan forced setting.

  5. Serve warm with Tomato Chutney or Ketchup ๐Ÿ˜‹

Recipe Notes

Many other veggies can also be used in this versatile baked pakora recipe, as long as the vegetables are grated or, chopped fine. Examples are, sweet potatoes, turnips, daikon, carrots and even onions to make the famous Onion Bhajji!

 

Vegan Pad Thai/ Kway Teo Pad Thai

 “Pad Thai” or, “Kway Teo Pad Thai“, a favourite street food from Thailand is one of our favourite meals. Traditionally made with fish sauce, shrimp and often with eggs and meat. My vegan Pad Thai version takes away all the animal products and retains the goodness of vegetables, making this a really healthy and quick meal to make at home with dried rice noodles along with a plethora of veggies. I have used silken tofu to mimic and replace eggs and diced firm tofu for protein in a tamarind sauce. Using bean sprouts, turnip, tomato and carrots makes a refreshing dish, other vegetables can also be used such as green onions, radish, bell pepper, etc.

 

Vegan Pad Thai
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Vegan Pad Thai

Gluten-free, nut-free wok cooked rice noodles with a variety of garnishes.

Priya: Priya@MasalaVegan
Ingredients
  • 3 cups Dried Rice Noodles
  • 2 tablespoons Oil
  • 1/2 cup Silken Tofu
  • 3/4 cup Firm Tofu, cubed
  • 1 cup Shallots
  • 2 cloves Garlic, minced
  • 1 teaspoon Ginger, crushed
  • 2 cups Diced Vegetables (Carrot, Bell Pepper, Mushrooms)
  • 1 cup Bean Sprouts
  • 1 medium Tomato, deseeded and diced
  • 1 medium Cucumber, diced
  • 1 medium Avocado, cubed
  • Dried Chilli Flakes, to taste
  • Salt, to taste
For the Sauce
  • 3 - 4 tablespoons Soy Sauce
  • 2 tablespoons Tamarind Paste
  • 1 tablespoon Cider Vinegar
  • 2 - 3 tablespoons Coconut Sugar
Instructions
  1. Boil water and soak the rice noodles until soft. Drain and set aside.
  2. Airfry or bake the firm Tofu until golden brown and set aside.
  3. Heat oil in a wok, and toss in the shallots, silken tofu and vegetables until wilted (around 5 - 8 minutes).
  4. Mix the ingredients for the sauce until smooth and add to the vegetables in the wok.
  5. Toss in the drained rice noodles, bean sprouts and baked/ airfried Tofu cubes.
  6. Season with salt and chilli flakes.
  7. Garnish with avocado, tomato and cucumber pieces.

If you like this recipe, please check out my Vegan Fried Quinoa recipe too! 

 

 

Tofu with Teriyaki Sauce, Vegan & Airfryer Recipe

Tofu Teriyaki comes from Japan and, is a combination of two words – “Teri” meaning shiny and “Yaki” refers to the cooking method, i.e. pan cooked. Tofu in all its myriad forms and consistencies is a great option to quickly conjure up weeknight dinners. As much as, I love silken tofu in all my sauces and cakes, firm tofu definitely has a place in my weekly shopping list, fridge and of course in my tummy! This quick Tofu Teriyaki comes together in minutes and tastes great with plain rice or Quinoa. Using my Airfryer to bake the tofu chunks is even easier after assembling the sauce, or to use as a marinade. The sauce essentially consists of equal parts of Mirin (a sweet fermented rice vinegar ), Soy sauce and Sake (rice wine with alcohol). Mirin does contain some amount of alcohol too but in a much lesser percentage as compared to Sake. To make my recipe child friendly, I’ve substituted Mirin with a mix of Coconut Syrup and Apple Cider Vinegar and, completely omitted Sake.

Vegan Tofu Teriyaki

(Vegan. Contains soy. Use gluten free corn flour to avoid gluten.)

INGREDIENTS – 

Firm Tofu – 450 grams cut into even pieces
Soy Sauce – 1/2 cup
Coconut Syrup – 1/3 cup
Apple Cider Vinegar – 1 tablespoon
Water – 1/3 cup
Garlic Clove, minced finely – 1 teaspoon
Ginger Root, minced finely – 1 teaspoon
Corn Flour – 1 heaped teaspoon
Toasted Sesame Oil – 2 teaspoons

DIRECTIONS – 

Add everything except the tofu cubes into a mixing bowl and whisk well.
Set the tofu cubes in a foil lined tray.
Drizzle the Teriyaki sauce over the tofu until covered.
Bake in the Airfryer at 200ยฐ Celsius for 25 to 30 minutes until the tofu is beautiful golden brown.
In the meanwhile, heat the remaining Teriyaki sauce gently in a saucepan until slightly thickened.
Remove baked tofu from the Airfryer and top with the cooked Teriyaki sauce.

NOTES – 

Top with toasted sesame seeds and finely sliced scallions if desired.
Tastes great with Quinoa or, as a light meal with salad and bread.

Vegan Spicy Sichuan/ Schezuan Noodles (Indo-Chinese Recipe)

Indo – Chinese dishes refer to a special brand of Chinese dishes that are only available in India! This particular brand of noodles that I had bought is quite popular across most Indian stores here and, has been widely available for some time now. As a family we seem to love eating noodles in some form every week, from buckwheat noodles to rice stick noodles in Pad Thai. This Sichuan or Schezuan noodle recipe was taken from the back of the noodle packet and turned out delicious! We ate our noodles with this scrumptious Chili Garlic Eggplant. The noodles need to be cooked separately before adding to a wok full of vegetables. I increased the amount of vegetables used to 2.5 cups per noodle cake. How can eating more than 2 cups of veggies be a bad thing?!

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Here’s a close-up of the recipe (apologies for the bad photo),

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Notes,
  • The Schezwan Chutney in the recipe was substituted with 3 tablespoons of hot chilli – garlic paste + 1 tablespoon of vinegar.
  • The noodles have to pre-cooked by placing the noodle cakes in double the quantity of boiling water for 6 – 8 minutes.
  • I did not have any scallions for garnish and we didn’t miss it too much with all the vegetables.
  • Substituting with gluten-free noodles in a spicy vegetable base should also work, provided you are a spice and chili ๐ŸŒถ fiend ๐Ÿ˜›

I’m curious to know if anyone else has a favourite recipe gotten off the packaging ๐Ÿ˜Š  Please chip in below, thanks!

 

 

Vegan Pad Thai (Gluten, Onion & Garlic Free)

Pad Thai is a well known, much loved street food from the vibrant food carts in Bangkok. It has several variations depending on the cooking process and, the person eating. One of the highlights of Pad Thai is the tangy, spicy and sweet sauce usually made fresh with a recipe passed down in families! The rice noodles used traditionally, make this gluten-free and all other ingredients can be varied to suit your taste. My version has no animal products, or onion and garlic. Avoid peanuts in case of allergies and, substitute with pepitas or sunflower seeds for the crunch.

We need,

  • Dried Rice Noodle Sticks – 1 cup
  • Oil – 1 tablespoon
  • Lemongrass Root, minced – 1 teaspoon
  • Fresh Ginger Root – 1 teaspoon
  • Freshly Chopped Mixed Vegetables (Carrots, Beans, Pak Choi, Snow Peas, Broccoli) – 1 cup
  • Fresh Bean Sprouts – 2 tablespoons
  • Medium Tofu, drained and diced – 1/2 cup
  • Soy Sauce/ Coconut Aminos – 2 tablespoons
  • Tamarind Paste – 1 tablespoon
  • Asafoetida – 1 teaspoon
  • Red Chilli, sliced finely – 1 teaspoon
  • Raw Sugar – 2 teaspoons
  • Red Hot Chilli Powder – 1 teaspoon
  • Salt, to taste
  • Freshly Ground Black Pepper – 1 teaspoon
  • Coriander Leaves & Stalks, minced finely – 2 teaspoons
For garnishing,
  • Roasted Peanuts Halves/ Roasted Pepitas – 1/4 cup
  • Green Lime, cut into quarters for garnishing

Directions,

  1. Boil 6 to 8 cups of water in a large saucepan. When the water boils and bubbles up, take off the heat and add the dried noodles. Leave in the hot water for 10 -15 minutes before draining well.
  2. Heat oil in a wok and add the diced tofu until golden. Carefully drain on to a plate.
  3. Season remaining oil in the wok with 1/2 teaspoon asafoetida, salt and black pepper. Add in the lemongrass paste, ginger and sliced red chilli. Stir until fragrant.
  4. Stir in the mixed veggies and cook until wilted (approximately 5 – 6 minutes on high heat).
  5. In a small bowl mix the tamarind paste in water. Add in raw sugar, remaining asafoetida, soy sauce, chilli powder and salt, to taste.
  6. Toss in cooked noodles into the wok. Take off the heat and stir in the coriander and toss well.

Serve garnished with peanut halves, a spoonful of the tangy sauce and a squeeze of fresh lime. Happy Cooking ๐Ÿ˜Š

 

Hawker Style Vegan Chowmein Noodles

 

Chowmein, traditionally is a way of separately cooking noodles and then, topping them with your choice of sauces, vegetables and spices in the wok. My fondness for street food is quite well known among my family and friends. The following attempt is to preserve taste and flavour but reduce the overall oil content.

I boiled Hokkien vegan noodles available from the local Asian store for my Chowmein. I had to make sure they were eggfree as there were many, many varieties in the noodle aisle!

We need,

  • 2 cups Boiled Noodles
  • 1 Large Brown Onion, chopped finely
  • 1 cup Cabbage, shred finely
  • 1 Carrot, peeled and cut in strips
  • 1 Bell Pepper, cut in strips
  • 1/2 cup Mushrooms, finely sliced
  • 1/2 cup Green Peas
  • 2 tablespoons Sesame Oil
  • 2 teaspoons Chinese 5 Spice Powder
  • 3 cloves of Garlic, minced finely
  • 1″ piece Ginger, minced finely
  • 1/2 cup Shallots, finely chopped
  • Salt, to taste

To make,

  1. Heat oil in a wok and toss the onions in.
  2. After the onions are slightly browned add in ginger and garlic.
  3. When slightly browned, throw in the cabbage, carrot, bell pepper, mushrooms and peas in.
  4. Sautรฉ lightly till the vegetables wilt a little.
  5. Season with salt and 5 spice powder.
  6. Add the noodles and cook till well coated.
  7. Take off the heat and sprinkle top with chopped shallots.

Sprinkle with Soy Sauce and Vinegar just before serving. Tastes great hot or cold ๐Ÿ˜Š

 

Hawker Style Vegan Indian Vegetable Chili/ Pav Bhaji

Bhaji Pao“, an all time favourite street food this medley of potatoes, carrots, cauliflower, bell pepper and green peas is available from food hawkers across India. I use this recipe as an excellent way of finishing up all the lingering vegetables at the end of the week ๐Ÿ˜ƒ This is a low fat vegan version as, oodles of butter are used in the original version.

To make 6 servings,

  • Potatoes, chopped – 1 cup
  • Cauliflower, chopped – 1 cup
  • Bell Pepper, chopped – 1/2 cup
  • Beans, sliced – 1/2 cup
  • Carrots, chopped – 1/2 cup
  • Green Peas – 1/2 cup
  • Onion, chopped – 1 medium sized
  • Tomato Paste – 3 tablespoons
  • Garlic Cloves, minced – 4 to 5
  • Ginger, minced – 2″ inch piece
  • Red Chillies, deseeded & sliced – 1 or 2, as preferred
  • Turmeric Powder – 1 teaspoon
  • Oil – 1 teaspoon
  • Water – 1 cup
  • Salt, to taste
  • Coriander Leaves, chopped finely – 2 tablespoons

SPICE MIX : Roast 1 teaspoon coriander seeds, cumin seeds, green cardamom seeds, cinnamon and nutmeg until aromatic. Cool and grind to a fine powder.

DIRECTIONS:

  • Heat oil in a thick bottomed deep pan and coat well ( I used my trusty pressure cooker!)
  • Sautรฉ the onion, garlic, ginger and chillie until aromatic.
  • Add the spice mix and stir in the turmeric and tomato paste.
  • Stir in all the vegetables and season with salt.
  • Add in the water and cover cooked until the veggies are soft and can be mashed with the back of a spatula.
  • Take off the heat and mash the vegetables well.
  • Sprinkle with coriander leaves.

Serve hot with “Pao/ Pav” rolls, red onion slices and lemon juice sprinkled over the top. Enjoy!