Warm, richly spiced, and built for a satisfying meal, Saoji/Savji (Spicy Fake Chicken Curry) Vegan. is a non-vegetarian Gluten-free, Indian, Vegan main course made with Organic Canola Oil, Coriander seeds, and Caraway seeds in about 40 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.
Warm, richly spiced, and built for a satisfying meal, Bhaji (Vegetable Stew/mixed vegetable curry) is a vegan, vegetarian Gluten-free, Vegan main course made with potato, cauliflower, and bell pepper in about 45 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.
Warm, richly spiced, and built for a satisfying meal, Baingan Bharta, Sambhar, Roti And Papad (Roasted Mashed Eggplant, Pigeon Pea Curry, Indian Flat Bread And Lentil Chips) is a vegan, vegetarian Indian, Vegan main course made with Toor Daal soaked for an hour, garlic chopped, and medium onion in about 50 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.
Warm, richly spiced, and built for a satisfying meal, Potato In Tomato Curry is a vegan, vegetarian Gluten-free, Indian, Vegan main course made with potato, tomatoes, and garlic in about 45 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.
Warm, richly spiced, and built for a satisfying meal, Dhania Fake Chicken (Tempeh in Cilantro Tomato Curry) is a non-vegetarian Indian, Vegan main course made with cubes of tempeh 8-10, garlic paste, and ginger paste in about 90 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, Achari Gobi (pickled cauliflower with garbanzo beans and bell peppers) is a vegan, vegetarian Gluten-free, Indian, Vegan main course made with of cauliflower florets, canned garbanzo beans, and green bell pepper chopped in about 45 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, Penne with Basil Cashew Pesto, Asparagus and Red Bell Pepper is a vegan, vegetarian American, Vegan main course made with penne cooked according to instructions, asparagus spears, and red bell pepper 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.
Warm, richly spiced, and built for a satisfying meal, Aloo Methi Bonda Curry (Potato Fenugreek Balls In Gravy) is a vegan, vegetarian Gluten-free, Indian, Vegan main course made with boiled medium potato mashed, chopped onions, and Serrano chili pepper chopped in about 48 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.
Warm, richly spiced, and built for a satisfying meal, Sprouted Black Chickpea Curry is a vegan, vegetarian Gluten-free, Vegan main course made with Black chickpeas, water, and salt or to taste in about 20 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, Quick Spiced Cabbage Stir Fry (Patta Gobi Ki Subzi) is a vegan, vegetarian Gluten-free, Vegan main course made with cabbage finely chopped/sliced, canola oil, and mustard seeds 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.
Warm, richly spiced, and built for a satisfying meal, Imli Chole (sweet and Sour Chickpeas/Garbanzo Bean/Chana Curry) is a vegan, vegetarian Gluten-free, Indian, Soy-free, Vegan main course made with can garbanzo beans/chickpeas drained and washed or 1 cup dry chickpeas washed and soaked overnight, oil, and small onion chopped in about 62 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.
Warm, richly spiced, and built for a satisfying meal, Achardi Baingan (Pickled Eggplant Curry) with Marwari Red Chili Pickle is a vegan, vegetarian Gluten-free, Vegan main course made with medium onion chopped, fennel seeds, and coriander seeds in about 70 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.
