Vegan Recipes

Vegan Recipes from @the_clumsy_vegan

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Leftover rice cutlets 🌿 Who is up for some deep fried crispy leftovers? 🌿 I am eating these cutlets with some yummy beetroot ketchup and mayonnaise by @leonrestaurants from @sainsburys 🌿 See stories for more vegan goodies from @sainsburys 🌿 Ingredients For cutlets: Rice: 1C Mashed potatoes: 1C Breadcrumbs: 1C Coriander: ½ C Carrot: 1 grated Peas: 1C Green chilly: 2 finely chopped Cumin powder: 1 t Coriander powder: 2 t Garam masala: 2 t Harissa powder: 2 t Salt: 2 t For slurry: Cornflour: 2 T Flour: 1/4th C Water: 1/4th cup Salt and pepper For coating: Breadcrumbs: 1 C Method: Mix all the ingredients for cutlets together and shape to form cutlets Make slurry in a separate bowl Dip cutlets in slurry and coat with breadcrumbs Deep fry in sesame oil till golden brown #veganbowl #eatpretty #nutritiousanddelicious #beautifulhealth #veganrecipes #lunchinspo #lunchideas #veganshares #indianfood #spicy #veggielove #foodieflatlay #ketosis #eathealthyfood #buddhabowls #healthyeatinghabbits #healthycuisine #vegano #cleanfood #veganfitness #sainsburystastemaker #cutlets #foodphotographer #veganmeals #goodmoodfood #deepfried #foodstylist #curry

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Bang potato curry with Chilla 🌶 You know how much I love a ready made spice mix to whip up a quick curry😺 🌶 So happy to have found @bangcurry spice mixes. Thank you so much @bangcurry for introducing me to Bengali cuisine. 🌶 I found their classic Bangla spice mix exceptional and I cant wait to cook with their other spice mixes 🌶 You can find all the step in my stories 🌶 Ingredients: For curry Baby potatoes: 10-12 Shallots: 2 Tomatoes: 2 Fresh Coriander: 1 C Green chilly: 1 @bangcurry Classic Bangla spice mix: 1 packet Ginger powder: 2 t Water: 1/2 C Oat milk: 1/2 C Sugar/Xylitol: 1 T Salt to taste Sesame oil to cook Method: 1)Peel baby potatoes and pierce each potato with a fork a few time 2) Place in cold water to get rid of the starch for 15 minutes 3) drain and boil in hot water till just done 4) Smash potatoes with your palms and deep fry in sesame oil 5) Heat bring water to boil in a pot and add onions and tomatoes to water 6) Drain after 5-6 minutes and peel the tomatoes 7) Add to a blender with coriander and green chilly and blend into a paste 8) Heat oil in a pan and add paste, spice mix, ginger and sugar. Cook for a few minutes till oil separates 9) Add water and cook further for 3-4 minutes. Stir in oat milk and add the potatoes 10) Bring to a simmer For Chilla: Chickpea flour: 1 C Salt: 2 t Turmeric: 1 t Asafoetida: 1 t Carom seeds: 1t Water: 3/4th C Oil: 1t Method: 1) Whisk all the ingredients together in a bowl to form a pancake like batter 2) Grease a nonstick pan with 1t oil 3) Pour 1/4th cup batter on a hot pan ann spread quickly into a round shape. Batter will cook instantly 4) Flip and cook other side

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Beer Battered Spicy Cauliflower 🌶 30 minutes to cook 3 minutes to eat kind of dish! 🌶 Crispy goodness made crispier with beer. I think beer may be my new favourite thing to eat 🌶 Recipe: Ingredients: Cauliflower: i floret cut into bite size pieces Water Oil for deep frying For marinade: Vegenaise: 1 T Garam masala: 1/2 T Cumin powder: 1t Coriander powder: 2t Amchur powder: 1t For Batter: Flour: 2 T Corn flour: 3 T Salt: 1t Pepper: 2t Turmeric: 1/2 T Chilly powder: 2t Beer or cider: 1 C Method: 1) Bring a pot of water to boil and add cauliflower. Cook for 4-5 minutes and drain 2) Allow cauliflower to completely cool and coat in marinade ingredients. Palace in the fridge for 20-30 minutes 3) Make a thin batter by mixing all the listed ingredients 4) Dip cauliflower in batter and fry in olive oil #whatveganseat #vegansofinstagram #veganfoodie #veganfoodporn #veganrecipes #veganeats #lunchideas #veganshares #eatplants #indianfood #herbivore #plantbased #veganlunch #veganbowls #vegandinner #healthyvegan #veganfoodshare #vegana #veganfoodspot #instagram #vegano #bestofvegan #veganmeals #feedfeed #veganlove #food52 #spicy #cauliflower

Ankita P Murray (@the_clumsy_vegan)'in paylaştığı bir gönderi ()

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Crispy smashed hoisin potatoes 🌶 These shiny spuds have made my Sunday! 🌶 Who wants to share this glossy meal with me? 🌶 Ingredients Potatoes: 10-15 baby potatoes Pepper: 1 chopped in cubes Spring onions: 3 thinly chopped Ginger: 1T finely chopped Red chilli: 1 sliced Soya sauce or tamari: 1 T Sriracha: 1 T Hoisin sauce: 1 T Sesame oil: 1 T Vegetable oil for shallow frying Method: Boil baby potatoes in water till cooked, drain and allow to cool Smash potatoes and fry in vegetable oil till the skin is crispy/ alternately you can bake till crispy Heat sesame oil in a pan and add ginger, spring onions and peppers. Cook for a few minutes and add soya sauce chilli and sriracha Add smashed potatoes and stir in hoisin sauce. Mix well to combine 🌶 #whatveganseat #vegansofinstagram #veganfoodie #veganfoodporn #veganrecipes #veganeats #lunchideas #veganshares #eatplants #asianfood #herbivore #plantbased #veganlunch #veganbowls #vegandinner #healthyvegan #veganfoodshare #vegana #veganfoodspot #instagram #vegano #bestofvegan #veganmeals #feedfeed #veganlove #food52 #wholefoods #potatoes

Ankita P Murray (@the_clumsy_vegan)'in paylaştığı bir gönderi ()

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Tofu Bombay Birayni 🌿 This biryani is cooked in the oven and made with shop bought Bombay biryani masala. It may be "cheat" biryani but I promise you that it is packed with flavour and hits all the right spots! 🌿 Secret to a good biryani is getting the rice right! My recipe tells you how to make the perfect parboiled rice 🌿 For RICE: Basmati rice: 1 1/2 C salt: 2 tsp Olive oil: 1t Water: 8 cups Green cardamon: 2 Cinnamon stick: 1 Method: 1) Wash and rice rice till the water is clear 2) Soak rice in water for 20 minutes 3) Brink 8 cups of water to a rolling boil and add salt, olive oil, spices and rice 4) Cook on a medium heat for 10-12 minutes. (Rice should be 3/4th done when you press a grain between your fingers) 5) Drain and leave to completely cool For TOFU: @tofooco Tofu: 2 blocks pressed and cut in cubes Basmati masala: 1 T Cornflour: 1 T Method: 1) Mix tofu with masala and cornflour 2) Shallow fry in olive oil till golden brown For BIRYANI : Onions: 4 finely sliced Tinned tomato: 1 C Bay leaves: 2 Bombay biryani masala: 2 T Xylitol or sugar: 1/2 T Coconut cream: 1T Frozen Peas: 1 C Olive oil: 1 T+ more for deep frying Butter: 1 T Above ingredients: Method 1) Heat oil in a pan and deep fry 2 onions on medium heat till golden brown 2) Heat 1T olive oil in skillet and add onions and bay leaves. Cook till onions are translucent 3) Add tomatoes, masala, sugar and cook stirring till the raw smell disappears 4) Stir in coconut cream, peas and cooked tofu 5) Layer biryani in baking dish with the tofu mixture, then a layer of rice and topped with fried onions. Repeat twice 6) Break of pea sized chunks of butter and place then evenly on the topmost layer. 7) seal baking dish with tin foil and cook in preheated oven at 180C for 30 minutes #whatveganseat #vegansofinstagram #veganfoodie #veganfoodporn #veganrecipes #veganeats #lunchideas #veganshares #eatplants #indianfood #herbivore #plantbased #veganlunch #veganbowls #vegandinner #healthyvegan #veganfoodshare #vegana #veganfoodspot #instagram #vegano #bestofvegan #veganmeals #feedfeed #veganlove #food52 #wholefoods #biryani

Ankita P Murray (@the_clumsy_vegan)'in paylaştığı bir gönderi ()

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Baby corn and green bean masala 🌶 Whats for dinner lovely people? I am eating this yummy curry with some minty quinoa! 🌶 Ingredients: Babycorn: 200g chopped Green beans: 200g chopped Banana Shallots: 2 cut in halves Fresh Coriander: 2 handfuls with stems Mint leaves: 4-5 Ginger: 1 inch Dried red chillies: 2 soaked in warm water for 10 minutes Tomato paste: 2 T Turmeric: 1 t Mustard seeds: 1 t Cumin seeds: 1 t Coriander powder: 1 t Garam masala: 1 t Chilli powder: 1 t Sugar: 1/2 T Chickpea flour: 1 T Oil: 3 T Water: 1+ 1/4th C Salt to taste Method: 1) Blend shallots, fresh coriander, mint, ginger, red chillies and 1/4 C water into a smooth paste 2) Blanch baby corn and green beans and keep aside 3) Heat 2 T oil in a pan and add mustard and cumin seeds. When mustard seeds splutter add the prepared paste and cook stirring for 5 minutes 4) Add tomato paste, sugar, turmeric, coriander garam masala and chilli powder. Cook for 3-4 minutes 5) Whisk in chickpea powder and 1 T oil. Cook constantly whisking for 5 minutes to ensure no lumps. 6) Add 1 C water and keep whacking to form a smooth gravy 7) Add cooked baby corn and beans and brink to a simmer. Season as desired #whatveganseat #vegansofinstagram #veganfoodie #veganfoodporn #veganrecipes #veganeats #lunchideas #veganshares #eatplants #indianfood #herbivore #plantbased #veganlunch #veganbowls #vegandinner #healthyvegan #veganfoodshare #curry #veganfoodspot #instagram #vegano #bestofvegan #veganmeals #feedfeed #masala #food52 #spicy #banycorn

Ankita P Murray (@the_clumsy_vegan)'in paylaştığı bir gönderi ()

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