Warm, richly spiced, and built for a satisfying meal, Schezwan Tofu “Paneer” Indo-Chinese is a vegan, vegetarian Chinese, Indian-Chinese main made with firm or extra firm tofu, black pepper, and Kashmiri chili powder in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Baked Gobi Manchurian (Cauliflower Manchurian) is a vegan, vegetarian Chinese, Indian-Chinese appetizer, main course made with small head of cauliflower, of flour such as rice flour or all-purpose flour, and of cornstarch or other starch such as tapioca starch in about 60 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Instant Pot Garlic Noodles Recipe is a vegetarian Chinese, Indian-Chinese main course made with spaghetti, olive oil, and garlic in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Crisp at the edges and tender through the middle, Mushroom Fried Rice (Indian Chinese Style) is a vegetarian Chinese, Indian-Chinese main course made with white mushrooms, olive oil, and garlic cloves in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
