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 😊

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 😋

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! 

 

 

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 😊

 

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. Sauté 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 😊

 

Bubble and Squeak, low fat & vegan!

Cabbage! As a child with a sensitive sense of smell and picky food habits cabbage used to live on my “No” list! It has taken me a long time to come to terms with the low-in-calories and healthy food factor in cabbages. On the other hand, potatoes were always a favourite vegetable and mixing potatoes with anything made it instantly edible! Voila!!

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So here’s a low fat Bubble & Squeak recipe with a tofu cream dressing to welcome Autumn….

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For the Patties we need,

  • A big head of Cabbage, shred finely
  • Potatoes, boiled & mashed – 2
  • Zucchini, finely grated – 1 medium
  • Olive Oil – 3 Tablespoons
  • Salt, to taste
  • Black Pepper powder – 1 to 2 teaspoons as per taste

What to do next,

1. Heat 1 tablespoon olive oil in a pan, saute the zucchini & cabbage till soft & dry.
2. Add the mashed potatoes in & season with salt and black pepper. Cool.
4. Pat the cooled mixture into small patties.
5. Heat the remaining oil on a non stick pan & slowly coat the pan. Lay the patties carefully, making sure that they are not touching each other.
6. Flatten with the back of a heavy spatula. Turn & cook on the other side, till golden brown on both sides.

Serve hot plain with a creamy dressing (recipe follows) or, sandwich in a Wholemeal bread roll for a filling meal with some soup.

To make the Creamy Dressing we need,

  • Tofutti, cream cheese – 1 pack
  • Soy Milk – 8 tablespoons
  • English Mustard, hot – 2 teaspoons

Blend to a soft consistency & use as a spread either on the bread roll or,  as a dipping sauce for the Bubble & Squeak.

Enjoy!