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Pav Bhaji

Pav Bhaji

Pav Bhaji Sliders

A modern take on the traditional delicacy, pav bhaji! AND IT’S VEGAN!

Make your favourite bhaji recipe or follow the one below!

Bhaji:

1 tbsp vegan butter

1 tsp cumin seed

1 carrot, roughly chopped

1 potato, roughly chopped

½ cauliflower head, roughly chopped

½ cup water

⅓ cup peas

2 onions, chopped

4 cloves of garlic, chopped

1 inch ginger piece, chopped

4 tomatoes, chopped

1 tsp coriander powder

1 tsp cumin powder

1 tsp garam masala

1 tsp pav bhaji masala

1 tsp turmeric powder

½ tsp red chili powder

½ tsp kasuri methi

Coriander leaves (for garnish)

Instructions:

  1. Boil carrot, potato and cauliflower in a pressure cooker with the water and 1 tsp salt for 2 whistles, and then roughly mash together. 
  2. Make ginger-garlic paste with the ginger and garlic.
  3. In a saucepan, saute the cumin seeds, ginger-garlic paste and onions in vegan butter. Once the onions are translucent, add the tomatoes, coriander powder, cumin powder, garam masala, pav bhaji masala, turmeric powder and red chilli powder. Saute for 2 minutes to cook the spices. 
  4. Add the mashed vegetables from the pressure cooker to the saucepan. Check for salt and add salt accordingly. Add kasuri methi here as well. Mix well to combine.
  5. Add the peas at the very end of the cooking stage to retain the vibrant green colour. Garnish with more vegan butter and coriander leaves.

To assemble:

9 vegan bombay pav 

1 onion, sliced,

1 block Herbyvore Pepper Paneer, crumbled

Masala garlic butter 

(made by combining vegan butter, garlic powder and pav bhaji masala)

½ lemon

Vegan cheese (optional)

  1. Preheat oven to 200ºC
  2. Lay the bottoms of 9 pavs in a baking dish, and butter the surface with the garlic butter.
  3. Spread the bhaji made earlier, generously.
  4. Lay the onion slices generously over the bhaji, and then add the crumbled Herbyvore pepper paneer over top.
  5. Sprinkle some vegan cheese if desired.
  6. Put the tops of the pav on and brush generously with the garlic butter.
  7. Bake for 10-12 minutes till golden brown and crispy.
  8. Squeeze the juice of ½ lemon over the tops just before serving.
  9. Enjoy!

Recipe by: Shreya Nair

IG: batterandbeats 

Pav Bhaji

Cooking Method

  • Combine all of the above and add cubed pea paneer
  • Gently mix them together
  • Put them in an air tight glass jar and leave it to marinate

Recipe: Akila Iyengar, Agrocorp International

 

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Recipes

Vegan Feta

Vegan Feta

Just perfect to use as a relish in salads or combined with pickled onions for Cocktails!

Ingredients

  • Two cups of olive oil
  • 2 cups of cubed pea paneer
  • ¼ cup of white vinegar
  • 1 tsp of chilli flakes
  • 2 tbsp of Italian seasoning
  • 10 pcs green bitted olives
  • 1 tsp pepper
  • Salt to taste
HerbYvore Vegan Feta

Cooking Method

  • Combine all of the above and add cubed pea paneer
  • Gently mix them together
  • Put them in an air tight glass jar and leave it to marinate

Recipe: Akila Iyengar, Agrocorp International

 

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Recipes

Vegan Paneer Masala

Vegan Paneer Masala

Thick and creamy with a kick of spice, made with our Pea Paneer!

Ingredients:
  • Hotwater – 2 cups
  • Salt – 1 tsp
  • Tumeric – 1 tsp
    *Tip: Soak well to soften the pea paneer. Keep it soaked aside
Ingredients for marination:
  • Finely ground cashew paste – 3 tbsp
  • Tumeric powder – 1/2 tsp
  • Coriander powder – 1/2 tsp
  • Cumin powder – 1/2 tsp
  • Garam masala powder – 1/2 tsp
  • Chilli powder – 1/2 tsp
  • Ginger garlic Paste – 1 tsp
  • Chickpea (Besan) flour – 1 tsp
  • Lemon Juice – 2 tsp
  • Fenugreek leaves – 1 tsp
  • Salt – 1/2 tsp
HerbYvore Vegan Paneer Masala

Marination Method:

  • Add all of the ingredients for marination to a bowl
  • Mix well to add paste
  • Diced onions & capsicums – 1 cup
  • Add soaked pea paneer cubes into marinated paste.
  • *Tip: Prick paneer cubes to absorb masala
  • Add diced onions & capsicums into paste.
  • Marinate Pea Paneer, onions and capsicum for 2 – 3 hours.
  • Roast fry marinated paneer & vegetables till it turns golden brown
    or
    Bake it at 200°C till it turns golden brown

     

     

    (Ingredients for Gravy):

    • Oil – 3tbsp
    • Bay leaves – 2
    • Finely chopped onions – 1/2 cup
    • Ginger garlic paste – 1 tsp
    • Turmeric powder – 1/2 tsp
    • Coriander powder – 1/2 tsp
    • Cumin powder – 1/2 tsp
    • Garam masala powder – 1/2 tsp
    • Chili powder – 1/2 tsp

    Cooking Method:

    • Add all of the ingredients for gravy on a cooking pan and sauté them well.
    • Add 1/4 cup of Ginger chopped julienne, 2 cups of tomato puree and sauté them well.
    • Add 1/2 tsp of salt, 1/2 tsp fenugreek leaves and stir until the oil separates. Add 3 tbsp of cashew paste, mix well and cook for 5 minutes.
    • Add marinated paneer and vegetables into the pan and stir them well.
    • Add 1 tsp of lemon juice, 1/2 cup of water and cook with pot lid on for 10 minutes on medium heat.
    • Garnish with finely chopped coriander leaves
      Serve with rice or indian bread of your choice!

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    Recipes

    Baked Spinach Shells

    Baked Spinach Shells

    Try out our sustainably delicious Vegan Baked Spinach Shells by the celebrity chef, Ms Sarab Kapoor. Perfect for a potluck with your family or friends!

    Ingredients

    • 200 gms Large pasta shells – cooked
    • 200 gms Vegan paneer- crumbled
    • 250 gms Fresh or frozen spinach
    • 6 Shallots- chopped
    • 1 tbsp Almond or cashew butter
    • 2 Onions – finely chopped
    • 3 cloves Garlic –chopped
    • 2 x 410gms Tomatoes-diced
    • 15 Cashews soaked in warm water
    • 4-5 Fresh basil leaves
    • 1 tsp Italian herbs
    • ½ tsp Sugar
    • 2 tbsp Olive oil
    • Pinch of nutmeg powder
    • Salt, pepper & chilli flakes

    Cooking Method

    ● Blend the cashews into a smooth paste and add in the cashew or almond butter
    ● Squeeze out excess water from the spinach
    ● Heat oil and fry onions and garlic till soft
    ● Add tomatoes, basil, sugar, pepper, mixed herbs & sal
    ● Cook till tomatoes are soft
    ● In a bowl – combine chopped spinach, crumbled paneer, shallots, nutmeg powder, salt and pepper
    ● Fill mixture into the pasta shells
    ● Place the stuffed shells in a greased baking dish.
    ● Pour tomato sauce and cashew cream mixture over
    ● Bake in a moderate oven for 20 -25 minutes

    Click here to checkout our other vegan friendly recipes

     

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    Beetroot Cutlet

    Beetroot Cutlet

    Perfect for a quick grab-and-go lunch that you can prepare for your work meals.

    Ingredients

    ¾ cup Vegan paneer- crumbled
    ¾ cup Beet roots, boiled, peeled & grated
    1 Potatoes- boiled, peeled & grated
    ¾ tsp Cumin powder
    ¾ tsp Coriander powder
    ½ tsp Cardamom powder
    1tsp Red chili powder
    1 Onion- minced
    2 tbsp Coriander leaves- chopped
    2 tbsp Mint leaves – chopped
    2 tbsp Cornflour
    1 tsp Lime juice
    ½ cup Bread crumbs
    2 tbsp Oil
    Salt

    HerbYvore Beetroot Cutlet

    Cooking Method:

    ● Heat oil and sauté onion till translucent
    ● Stir in beetroot, vegan paneer and sauté till the mixture dries out
    ● Add chili powder, cumin & coriander powder, lime juice and salt
    ● Add in the grated potatoes, corn flour, bread crumbs, coriander and mint leaves .
    ● Mix well and remove from heat
    ● Refrigerate for about an hour
    ● Shape in to round patties and fry in a little oil for about 2-3 minutes on each side
    ● Serve with any chutney or sauce on the side

    Recipe: Celebrity Chef, Ms Sarab Kapoor

    Click here to checkout our other vegan friendly recipes

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    Cranberries Rose Fudge

    Cranberries Rose Fudge

    An innovative vegan dessert recipes that will be a sure-win for parties or special occasions!

    Ingredients:

    1 cup Vegan paneer- crumbled

    1 cup Almond flour or almond powder

    1 cup Desiccated coconut

    4 tbsp Cashew butter or almond butter

    ½ cup Almond milk or any plant based milk

    1 cup Sugar

    ¼ cup Cranberries

    2 tbsp Edible rose petals

    1 tsp Rose essence

    ½ tsp Cardamom powder

    Cooking Method

    ● Prepare a greased tray. Set aside

    ● In a heavy based pan, mix crumbled vegan paneer with almond flour, desiccated coconut and cashew or almond butter

    ● Cook it on medium to low heat till well mixed

    ● Add in the sugar and almond milk and cook till the mixture starts coming together

    ● Add cardamom powder, rose essence and cranberries

    ● Once the mixture starts leaving the sides of the pan and comes together pour it into the prepared tray

    ● Garnish with rose petals and leave it to cool

    ● Cut into neat squares. Keep it refrigerated till ready to use.

    Recipe: Celebrity Chef, Ms Sarab Kapoor

    Click here to checkout our other vegan friendly recipes