A creamy vegan cheese log coated in crunchy pecans and fresh herbs is perfect for holiday parties served with crackers and veggies. This recipe is super easy, delicious, and versatile! (gluten-free, soy-free and nut-free options)
This is a wow-worthy, super easy vegan cheese log that you can whip up for any party, potluck, or holiday gathering. It’s delicious, cheesy, and creamy with a fantastic pecan-herb crumb which adds wonderful texture and flavor.
The holiday cheese log pairs beautifully with all kinds of veggies, crudites, crackers, fruit, or even spicy jams and chutneys. It’s perfect on a charcuterie board served with mango chutney and paired with one of my cheese balls, like my Jalapeno popper cheese ball.
You can also use this creamy cheese as a spread for baguettes or bagels or even to make grilled cheese, quesadillas, or mac and cheese. For mac and cheese, just add some stock to a pan, heat it up with the cheese log to make a sauce, and toss in your cooked pasta of choice.
This vegan cheese log recipe is flexible and easy to adapt to your flavor profile. Try adding paprika and jerk seasoning, Cajun spices, or extra red pepper flakes for a spicy version.
Why You’ll Love this Vegan Cheese Log
creamy vegan cheese log coated in crunchy toasted pecans and fresh herbs
perfect for parties, potlucks, cheese boards, and charcuterie boards
easy to make and versatile! Try different base and seasoning options.
easy to make gluten-free, soy-free, and/or, nut-free
Creamy, rich, and deeply savory, these mashed potatoes get a flavor upgrade with caramelized onions and a secret boost of plant-based protein from pureed white beans. The result is velvety, buttery comfort in every bite. A side that’s perfect for holidays or weeknights alike. (Gluten-free, nut-free, with a soy-free option.)
Everyone loves potatoes in every form, especially mashed potatoes around the holiday season. They’re a fixture at every meal, and we’re going to level them up times two.
This recipe levels up the flavor with caramelized onions, garlic, and herbs that add an amazing flavor to these mashed potatoes. And we’re going to add some pureed white beans for extra protein and heartiness.
You’ll get protein from the beans, nutritional yeast, and non-dairy milk. You can add even more protein by serving it with crispy lentils or tofu bacon bits.
No matter how you serve caramelized onion mashed potatoes they’re rich, hearty, and perfect for any holiday table or cozy dinner. Served here with my mushroom bourguignon.
Why You’ll Love Caramelized Onion Mashed Potatoes
creamy mashed potatoes
savory caramelized onion topping
sneaky protein
delicious holiday side dish
naturally gluten-free and nut-free with easy soy-free option
Spice-Rubbed Braised Tofu with Vegetables in a Savory Umami Sauce. A unique delicious holiday entree that all cooks in one pan! (gluten-free and nut-free with soy-free options)
I wanted to make a vegan braised meat-style dish for the holidays, so I came up with this one-skillet meal that’s rich, hearty, and incredibly flavorful. It features an amazing, aromatic spice rub that smells so meaty you’ll be surprised it’s entirely plant-based. The spice rub coats tofu that’s been frozen, thawed, and pressed, giving it a dense, chewy texture perfect for braising.
The base for the braise starts with crisped-up potatoes and carrots. After searing the vegetables, we make a deeply flavorful sauce with caramelized onions, lots of aromatics, and fresh herbs, and flavor boosters.
The tofu and vegetables braise together in this sauce, allowing the tofu to absorb all that flavor while developing a slightly crispy top and a tender, chicken-like interior.
We use an oven-safe pan to start the dish on the stovetop and finish it in the oven, where the vegetables become perfectly tender and the tofu gets a gorgeous golden top.
It’s fantastic served with rice, couscous, mashed potatoes or other mashed vegetables, bean purée, some crusty bakery bread, or a side salad.
A simple herb sauce adds a bright, fresh contrast, but you can enjoy it on its own, too. It’s full of amazing flavors with or without. The herb sauce just bumps up the flavor even more.
Why You’ll Love Braised Tofu and Vegetables
1-pan entree that’s perfect for the holiday table
flavorful braised vegetables in caramelized onion sauce
big pieces of crisp, herb-rubbed tofu
naturally gluten-free and nut-free with easy soy-free option
A cozy, hands-off, no sauté mushroom potato casserole that needs just 1 pan. Layers of rich mushroom gravy with beans and veggies, layered with crisp garlic herb potatoes that take only minutes to put together as the oven does all the work. (gluten-free with soy-free and nut-free options)
It’s fall, and it’s time for some comfort food. And what’s more comforting than this casserole, which has a stewy mushroom gravy with beans and veggies, topped with potatoes smothered in garlic butter? There are lots of fall herbs, like fresh thyme and sage, and it all comes together really quickly.
This is a super easy one-pan casserole. No need to sauté or stand around the kitchen for long periods of time cooking the onions and mushrooms. Everything goes right into the baking dish, and the oven does all the work.
Once the mushroom and onions are cooked, add the beans, herbs and stew ingredients and top them with some sliced potato and bake, and thats it. You get all the fall flavors and a dish that reminds of mashed potatoes and mushroom bourguignon w/o all the work.
It’s comforting, stewy, and perfect for a fall dinner with your family, served with a side salad, garlicky dinner rolls, or some crusty bakery bread. Or serve it however else you like!
Why You’ll Love Mushroom Potato Casserole
cozy, hearty, stewy beans and veggies in a rich, mushroom gravy
1-pan oven recipe, no standing at the stove!
very little active cooking time
No cooking the aromatics and potato separately
naturally nut-free with easy gluten-free and soy-free options
Dal Makhani is one of the most ordered Indian dish in restaurants. You can make authentic, buttery, rich dal makhani at home. It’s just as good as the restaurant version! Black gram and kidney beans are simmered in a creamy spiced sauce and is perfect for special occasions or a great dinner. With Instant Pot and Sauce pan instructions. (gluten-free, soy-free, nut-free, oil-free option).
Love ordering Dal Makhani at restaurants? You’ll love this homemade version even more! This is adapted from my home-style dal makhani that’s on the blog and in my books. The difference is that this version has more spices, including some whole spices, which create more layers of flavor.
This version of dal makhani is a little bit more involved than my home-style version. It has both a base sauce and a spiced oil. This levels up the flavor and adds a smoky, creamy flavor, like restaurants usually serve. There’s also a lot more Kashmiri chili powder in this version compared to the home-style one.
The home-style recipe is quicker and still delicious, but this one takes it up another couple of notches, simmering the beans in a deeply-flavored sauce.
Makhani means both “butter” and “like butter,” and the dish is called dal makhani, both because of the butter content and the creamy, buttery texture of the dal. The goal is to cook the beans long enough that they become soft and almost break down into the sauce, thickening it and creating a smooth consistency. For the right texture, I prefer to use a pressure cooker / instant pot, but you can also cook it in a saucepan. I included both methods in the recipe.
After cooking the beans, we make a delicious sauce with whole spices, aromatics, and ground spices, then add the cooked beans to it. Then, we prepare a spice oil with toasted fenugreek leaves, Kashmiri chili, smoked paprika, and a smoky burnt cinnamon stick. Burning the cinnamon stick for just half a second before adding it to give the dal its smoky restaurant-style flavor.
Traditionally, restaurants achieve this smoky flavor by using food-grade charcoal. They place a piece of hot charcoal in a bowl with oil, which immediately smokes. Then, they nestle the bowl inside the dal pot and cover the pan for 10 to 15 minutes. If you don’t want to use charcoal or burnt cinnamon, liquid smoke can also work.
Why You’ll Love Dal Makhani
creamy, buttery dal with two kinds of beans
deep flavor from the sauce and the spice oil, no dairy needed!
flexible! Cook the beans in the Instant Pot or on the stovetop
naturally gluten-free, soy-free, and nut-free with an oil-free option
Vegan Chicken 555 reimagines a beloved South Indian street-style appetizer. Crisp golden tofu is coated in a richly spiced sauce infused with fennel, ginger, garlic, coriander, and peppers, and enough heat to make you reach for seconds (and maybe a cold drink). gluten free, nut free. soy free option.
This is another one in my series creating vegan versions of these amazing, meat-heavy, regional Indian appetizers. There’s just so much variety in all of these super delicious snacks and appetizers, and sometimes you don’t find those flavors and that spice in the vegetarian appetizers.
You can use this recipe with tofu, soy curls, chickpea tofu, chickpeas, or vegetables, like cauliflower. Basically, you coat your protein or vegetables of choice with this amazing, flavorful batter, and either pan fry or bake it.
Then, we make this easy, spicy, and delicious sauce mixture. It’s kind of a dry sauce, and you toss the crisped tofu “chicken” in it. Oh my god, it’s so incredibly delicious and also pretty spicy!
You can adjust the spice level to your preference. There are four kinds of chilies in this tofu 555: Kashmiri chili powder in the batter, and green chilies, cayenne, and red pepper flakes in the sauce. To get the flavor with less heat, reduce any or all of those. The combination of peppers adds a ton of flavor, so you definitely want to use some of each, even if you don’t use the full amounts. You can use a milder green chili to manage the heat, too, if you prefer.
Basically, adjust the heat based on your preference, but definitely try this vegan chicken 555. It’s just so fabulously delicious!
Tofu 555 is great on its own or in crunchy salads with juicy fruits like apples, pears, or mangoes, or with roasted or fresh vegetables. A cucumber salad with a simple lime, salt, and pepper dressing also pairs wonderfully with this Indian appetizer. Or, you can make wraps with lettuce, creamy dressing, and fresh green chilis or pickled jalapeños.
No matter how you serve it, you have got to try vegan chicken 555!
Why You’ll Love Chicken 555
crispy tofu in thick, spicy sauce with flavors of fennel, ginger, garlic, coriander, and 4 kinds of peppers
easily adjust the heat to your preference
use your plant based protein or use veggies of choice.
naturally gluten-free and nut-free with easy soy-free option
A one-pot soup meal made with leftovers and greens, this is great for a working day dinner or when you’ve got surprise guests
Part two of the Lettuce Series as I’ve dubbed it was about throwing things into a large pot to put together a soup – the kind that makes life a whole lot better (read: bearable) when your home has been invaded by painters and you are sneezing your head off courtesy allergies. The Chicken Lettuce Soup isn’t a planned recipe but it’s the kind that, after you’ve sampled, you realise needs to be shared with the world. Or the little pockets of the world this blog reaches.
The best thing about this soup is that the mothership liked it and trust me when I say, her liking food that has chicken (she’s developing a dislike for chicken and meat) and lettuce (read part one of the Lettuce Series) made me feel like a parent whose child has accomplished something major in life!
Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it
For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.
Chicken Lettuce Soup
A one-pot soup meal made with leftovers and greens, this is great for a working day dinner
250 grams Smoked chicken (shredded/boneless)
200 grams Lettuce
1 Carrot
1 cup Cooked noodles/spaghetti (optional)
1 Onion
1/2 inch Ginger (grated)
6 cloves Garlic
3 tablespoon Olive Oil
3 Chicken stock cubes
Salt (as required)
Black pepper powder (as required)
1 litre Water
Peel and mince the onion and garlic cloves.
Peel and cut the carrot into cubes
In a large pot, heat olive oil.
Add onion, garlic, ginger and sauté till the onion is slightly translucent.
Throw in the carrots.
Pour in the water, add the chicken stock cubes, cover and simmer for 7-10 minutes, stirring frequently to ensure there are no stock cube lumps.
Cube or tear the cooked chicken and add to the simmering pot of soup.
Wash the lettuce well, tear and add to the soup.
Add the cooked noodles/spaghetti if using.
Check the seasoning and add salt and/or pepper if required.
Adjust the consistency of the soup with water if required.
Pumpkin & potato are tempered with nigella seeds and slow-cooked in mustard oil for a dish that heroes the pumpkin’s sweetness.
Calling all home cooks looking for quick and healthy weekday/weeknight meal ideas – add this pumpkin & potato in mustard oil dish to your repertoire! It’s the kind that comes together in a jiffy, requires just one spice (coz salt and turmeric powder are MUSTS and don’t count) and pairs well with rice or Indian bread of choice.
The Pumpkin & Potato in Mustard Oil is a version of the Kumdo’r Chechki, a traditional Bengali side dish wherein the pumpkin is grated or (extremely) thinly sliced and slowly cooked in its own juices. It’s the kind of dish that celebrates the natural flavours of the vegetable. If you’d like to try a traditional chechki, head over to the recipe for Mulo Chechki (provided radishes are in season).
Tips to remember for the Pumpkin & Potato in Mustard Oil
Julienne the vegetables and try to maintain consistency in size; this helps all the food cook evenly.
Remember to add the pumpkin later, as it cooks faster than potatoes.
You can make this without the potato; just increase the amount of pumpkin.
Always use double the amount of pumpkin as it reduces when cooked.
Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it
For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.
Pumpkin & Potato in Mustard Oil
Pumpkin & potato are tempered with nigella seeds and slow-cooked in mustard oil for a dish that heroes the pumpkin’s sweetness.
200 grams Pumpkin
100 grams Potato
1 medium Onion
1 Green chilli
1 tablespoon Mustard oil
¼ teaspoon Nigella seeds
Salt (to taste)
¼ teaspoon Turmeric Powder
Peel and slice/julienne the pumpkin, potato and onion; keep them in separate bowls/plates.
In a kadhai/deep pan, heat mustard oil.
Once the oil is hot, add nigella seeds and green chilli.
Let the nigella seeds splutter.
Add the onion and potato; cover and cook on low flame for 2-3 minutes.
Add the pumpkin, turmeric powder and salt to taste.
Cover with a tight lid and let the vegetables cook in steam and moisture until the potato is cooked.
Stir frequently to prevent the vegetables from sticking to the bottom of the vessel.
Serve hot with roti/paratha or as a side dish with rice and dal.
Pillowy tortellini and a velvety tomato-cream broth, enriched with my easy homemade sausage spice mix. Bursting with bold Italian flavors and ready in just 30 minutes, it’s your new favorite irresistible soup.
I got some almond ricotta–stuffed tortellini, so I decided to make an amazing soup with it. This is a hearty, delicious, and easy tortellini soup recipe. It uses the usual suspects of an Italian-flavored soup: aromatics, carrot, celery, Italian herbs, and vegan sausage. Those flavors pair up with the tortellini, tomato purée, and some non-dairy cream.
It turns out absolutely delicious.
I make this spice mix which adds all the flavor of sausage to whatever plant based protein you choose. This spice mix combines smoked paprika, fennel seeds, garlic powder, black pepper, oregano, and pepper flakes, and it’s just so versatile and flavorful!
First make the spice mix, and then decide which protein you want to use for the sausage. You can use vegan sausage, lentils, walnuts, pecans, chickpeas, crumbled tofu, chopped up soaked soy curls, seitan, or whatever else you like.
Cook your protein of choice with some garlic and the spice mix, then add all the aromatics. Fold in the tomato sauce, tortellini, and some stock, then add non-dairy cream at the end. The tortellini cooks up in the same pan with the rest of the soup.
The soup comes together within 30 minutes in just 1 pan, and is creamy and satisfying!
Why You’ll Love Tortellini Soup
super easy 1-pot meal ready in 30 minutes
creamy, tomatoey broth with sausagey flavors and tender, cheesy tortellini
super versatile! Use whatever plant-based protein you like!
Easily made gluten-free, soy-free, and/or nut-free.
A one-pot soup meal made with leftovers and greens, this is great for a working day dinner or when you’ve got surprise guests
Part two of the Lettuce Series as I’ve dubbed it was about throwing things into a large pot to put together a soup – the kind that makes life a whole lot better (read: bearable) when your home has been invaded by painters and you are sneezing your head off courtesy allergies. The Chicken Lettuce Soup isn’t a planned recipe but it’s the kind that, after you’ve sampled, you realise needs to be shared with the world. Or the little pockets of the world this blog reaches.
The best thing about this soup is that the mothership liked it and trust me when I say, her liking food that has chicken (she’s developing a dislike for chicken and meat) and lettuce (read part one of the Lettuce Series) made me feel like a parent whose child has accomplished something major in life!
Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it
For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.
Chicken Lettuce Soup
A one-pot soup meal made with leftovers and greens, this is great for a working day dinner
250 grams Smoked chicken (shredded/boneless)
200 grams Lettuce
1 Carrot
1 cup Cooked noodles/spaghetti (optional)
1 Onion
1/2 inch Ginger (grated)
6 cloves Garlic
3 tablespoon Olive Oil
3 Chicken stock cubes
Salt (as required)
Black pepper powder (as required)
1 litre Water
Peel and mince the onion and garlic cloves.
Peel and cut the carrot into cubes
In a large pot, heat olive oil.
Add onion, garlic, ginger and sauté till the onion is slightly translucent.
Throw in the carrots.
Pour in the water, add the chicken stock cubes, cover and simmer for 7-10 minutes, stirring frequently to ensure there are no stock cube lumps.
Cube or tear the cooked chicken and add to the simmering pot of soup.
Wash the lettuce well, tear and add to the soup.
Add the cooked noodles/spaghetti if using.
Check the seasoning and add salt and/or pepper if required.
Adjust the consistency of the soup with water if required.
Pumpkin & potato are tempered with nigella seeds and slow-cooked in mustard oil for a dish that heroes the pumpkin’s sweetness.
Calling all home cooks looking for quick and healthy weekday/weeknight meal ideas – add this pumpkin & potato in mustard oil dish to your repertoire! It’s the kind that comes together in a jiffy, requires just one spice (coz salt and turmeric powder are MUSTS and don’t count) and pairs well with rice or Indian bread of choice.
The Pumpkin & Potato in Mustard Oil is a version of the Kumdo’r Chechki, a traditional Bengali side dish wherein the pumpkin is grated or (extremely) thinly sliced and slowly cooked in its own juices. It’s the kind of dish that celebrates the natural flavours of the vegetable. If you’d like to try a traditional chechki, head over to the recipe for Mulo Chechki (provided radishes are in season).
Tips to remember for the Pumpkin & Potato in Mustard Oil
Julienne the vegetables and try to maintain consistency in size; this helps all the food cook evenly.
Remember to add the pumpkin later, as it cooks faster than potatoes.
You can make this without the potato; just increase the amount of pumpkin.
Always use double the amount of pumpkin as it reduces when cooked.
Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it
For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.
Pumpkin & Potato in Mustard Oil
Pumpkin & potato are tempered with nigella seeds and slow-cooked in mustard oil for a dish that heroes the pumpkin’s sweetness.
200 grams Pumpkin
100 grams Potato
1 medium Onion
1 Green chilli
1 tablespoon Mustard oil
¼ teaspoon Nigella seeds
Salt (to taste)
¼ teaspoon Turmeric Powder
Peel and slice/julienne the pumpkin, potato and onion; keep them in separate bowls/plates.
In a kadhai/deep pan, heat mustard oil.
Once the oil is hot, add nigella seeds and green chilli.
Let the nigella seeds splutter.
Add the onion and potato; cover and cook on low flame for 2-3 minutes.
Add the pumpkin, turmeric powder and salt to taste.
Cover with a tight lid and let the vegetables cook in steam and moisture until the potato is cooked.
Stir frequently to prevent the vegetables from sticking to the bottom of the vessel.
Serve hot with roti/paratha or as a side dish with rice and dal.
Crispy smashed white beans and Cajun veggies roasted on one sheet pan, then tossed in a creamy, tangy chipotle-lime dressing. A versatile meal you can serve in bowls, tacos, or wraps.
This is a super easy and absolutely delicious meal that comes together fairly quickly. You just chop up all of the vegetables and add them to a pan. Smash the beans using a bowl, and add them to the pan as well. Add some spices, oil, and lime juice, toss well, and then bake until the veggies are tender and the beans are lightly crisp.
Meanwhile, you make this creamy, delicious, spicy, lightly sweet, and tangy dressing. It goes amazingly well over these roasted veggies. I mean, this is a dressing you can use on any salad, wraps. burritos, or any which way. It’s just fantastic with all of that smoky chipotle spice flavor, the tang from the lime juice, the creaminess from the non-dairy yogurt, and some cheesiness from the nutritional yeast. It’s just fantastic.
You can serve this roasted bean and veggie mixture as a bowl, in wraps, stuffed into pita bread, or over a baked potato or rice. There are so many ways to serve this! Do let me know in the comments how you served it as well, because I love hearing from you guys, and many times you surprise me with the creative ways you serve the recipes.
You want the beans to be sort of lightly flattened but not entirely smashed. You’re just trying to increase the surface area, so they can bake up nice and crispy in the oven.
If you don’t want to smash them, that’s fine, too. Just add them directly to the veggies on the sheet pan and bake. The beans on the edges will still get crisp. If you want all of the unsmashed beans to get crisp and act like croutons, then bake them on a separate sheet so that they crisp up nicely.
This dish is spicy, smoky, creamy, and tangy. It’s just an amazing blend of flavors! It has protein from the beans, nutritional yeast, and yogurt. You can up the protein by adding hemp seeds into the dressing or as a topping.
Why You’ll Love these Smashed Bean Veggie Bowl
easy meal all cooks on one large or two small sheet pans
amazing textures from crispy smashed beans, tender roasted veggies, and creamy dressing
This hearty bean salad features chickpeas, sweet mango, fresh veggies, and sweet roasted corn in a cumin lime toasted chili oil dressing. Mango chickpea salad is a perfect, one-bowl summer lunch! (gluten-free, soy-free, nut-free, oil-free option)
I wanted to make a quick salad that was hearty and not very salad-like. That means not too many leafy greens, because my niece doesn’t like to eat those, but she loves chickpeas. That worked out really well because we added some lime, cumin, and cayenne to give it that Indian chaat-style flavor profile.
This salad is perfect for making the most of ripe, summer mangos and fresh corn on the cob.
It turned out magnificent as is, and then we leveled it up by toasting some red pepper flakes in oil, creating a spiced oil that brought everything together. If you want to make it oil-free, just omit the oil and add the red pepper flakes directly, but the oil definitely adds a nice, smoky, spicy flavor to the salad.
There are three types of heat in this salad:
green chilies
cayenne
red pepper flakes.
You can adjust the heat by using milder green chilies and reducing the amount of cayenne and red pepper flakes to your preference.
Serve this mango chickpea salad with pita chips, Indian papri/crackers or toasted pita bread for dipping.
Why You’ll Love Mango Chickpea Salad
easy, 1-bowl salad
sweet mango, earthy chickpeas, fresh veggies, and sweet, roasted corn
delicious cumin-lime dressing and red pepper spice oil bring out the flavors
Sticky, crispy, ginger- and garlic-packed tofu Manchurian is an easy and delicious meal over rice, quinoa, noodles, or lettuce wraps. This popular Indo-chinese sauce has a sweet heat that is absolutely addictive! (nut-free with gluten-free and soy-free options)
Manchurian sauce is one of the most popular Indo-Chinese sauces, and it’s one of my favorites. You can use it in many different ways to make a variety of dishes. You can find it on restaurant menus paired with crispy fried chicken, crispy cauliflower, or fried veggie balls coated in the thick, sticky sauce.
This sauce is absolutely delicious, and it has tons of ginger and garlic, so be ready to chop up a lot of both.
You can also make a thinner version of Manchurian sauce to pair with rice, very saucy veggie balls, crispy chicken, or noodles. I have a couple of different ways to use Manchurian sauce on the blog that use these variations.
Today, let’s make tofu Manchurian. We toss tofu in rice flour and cornstarch to make a really crispy coating, then pan-fry it until it gets an amazing crunch. We make the Manchurian sauce in the same pan, then toss the crispy tofu in it right before serving, so it keeps that satisfying crunch.
Top your tofu Manchurian it with green onions, and serve it with rice, quinoa, noodles, or lettuce wraps. Or enjoy it as a starter on its own!
Why You’ll Love Tofu Manchurian
crispy tofu in sticky-sweet ginger-garlic Manchurian sauce
1-pan dish ready in about 30 minutes
flexible! Serve as a starter or over rice, grains, noodles, or in lettuce wraps.
naturally nut-free with easy gluten-free and soy-free options
Indian Chaat meets Tostadas! Cilantro mint lime chutney marinated beans on crunchy tostadas with sweet maple lime sauce and cooling yogurt, are an Indian fusion dish that’s a perfect starter, snack, or even entree! No cook (Options for soy-free nut-free gluten-free)
These no-cook tostadas use canned beans, prepared tostadas, and lots of delicious sauces – no cooking needed! The only cooking you’d need to do is if you are making your tostadas from tortillas. Prepared tostadas are readily available in most grocery stores.
I wanted to make a fun dish with beans, and I took inspiration from chaat, which is a family of Indian snacks or street food characterized by these awesome combinations of different textures and flavors. Especially papri chaat which has crisp crackers paired with mashed potatoes or chickpeas or both and chutneys, sauces and yogurt for a fantastic salad like hearty nachos if you will. Many chaat recipes have crispy, spicy, sweet, and tangy all together. They’re great as snacks or can be a refreshing meal.
I took inspiration from those flavors and textures. Usually, I make this chickpea potato chaat with small crackers, where you take some cooked chickpeas and cooked potatoes, toss them with some spices and chutneys, and layer them with yogurt, more chutneys, and some chopped crunchy veggies.
I turned that dish into this tostada, where we take crispy tostadas and make marinated beans that are soaked in a delicious green chutney, instead of chickpeas, along with cucumber and onion. We top the tostadas with these beans and then add a good drizzle of seasoned non-dairy yogurt and this sweet, tangy, maple-lime sauce to bring all of those flavors together. It’s absolutely fantastic and delicious! The maple lime sauce is a sub for tamarind date chutney. If you have tamarind chutney, use that for more Indian chaat flavor. Try more Indian salads- Mango Zucchini chickpea Indian spiced oil salad and my Kachumber Salad !
This recipe is very versatile. If you want to control the heat, use less of the green chili, and choose a milder chili. If you don’t have tostadas, you can make your own! Those instructions are in the recipe notes. If you don’t like cilantro, you can make a mint chutney with more mint leaves instead of the cilantro.
Chutney bean tostadas are just fabulously crispy, zesty, refreshing, and hearty. They are a perfect summer meal!
Why You’ll Love Chutney Bean Tostadas
perfect warm weather meal or snack – no cooking required!
incredible combination of flavors and textures! marinated beans, sweet and savory chutneys, creamy cooling cumin yogurt drizzle, on crunchy tostadas
soy-free and nut-free with easy gluten-free option
Before I get into the details, I should mention that we are not hacking the Tor network here. We are not breaking the security of the network or the software itself. Also bear in mind that this tutorial doesn’t cover all the ways to hack hidden services. Today, I’m focusing on simple steps that can reveal the IP address of the server hosting
I had completely forgotten about this topic. I remembered that I was interested in it in the past, but when the topic of TLS certificates for onion domains came up, it was only available from DigiCert and that was not a financially viable option for me. Ultimately, these are solutions more for business. Fortunately, Harica came along, which I
This grillable veggie burger is packed with flavor, holds up beautifully on the grill, and is easy to make ahead. No mush, no crumble, just a hearty, smoky, satisfying bite every time. Nutfree Black Bean Sunflower seed burger. This post was originally published on june 6 2017
It is time to fire up the grill and flip some veggie burgers. These hearty burgers are made up of black beans, brown rice, sunflower seeds and amazing seasoning. You can grill or pan fry the patties.
Veggie burgers can be overly squishy (too many beans, too much moisture, too much mashing), or too crumbly (not enough binding, big unmashed ingredients such as whole beans or large chunks of onions, peppers, veggies). Both these issues can be solved with vital wheat gluten in the patties, but I don’t always like the texture of the patty with vital wheat gluten. So instead, I use just the right balance of cooked grains, beans, and some breadcrumbs to make a sturdy grillable patty. Like with any other veggie burger, mash and pack the ingredients well for sturdier results.
Black beans work really well in these burgers, but you can also use kidney beans. These patties are packed with flavor, paprika, Old Bay, coriander, and fennel seeds bring depth, while toasted sunflower seeds add a satisfying, hearty bite. These patties are a must make!
I think the first time I made a black bean burger version from a recipe on the internet, I found that it needed some, or wait a lot of flavor. So I set out to create my own. This version, takes the elements of a classic bean burger, but gets an upgrade with the spices and smoky caramelized onions to make a fantastically flavorful patty.
Do try this burger, and let me know in the comments if this replaced the usual black bean burger! You can find more 35+ Veggie Burger options here, no fake meats!
Why You’ll Love Grillable Veggie Burgers
Easy to make.
You can actually grill them and they won’t fall apart.
Grillable Veggie Burger ( Black Bean Sunflower Seed Burger)
This grillable Black Bean veggie burger is packed with flavor, holds up beautifully on the grill, and is easy to make ahead. No mush, no crumble, just a hearty, smoky, satisfying bite every time. Gluten-free option. Nut-free. Soy-free option
Course Burger
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Servings 6patties
Calories 269kcal
Author Vegan Richa
Ingredients
1/2cupsunflower seeds or pepitas or heaping 1/2 cup nuts such as walnuts or pecans if you are ok with nuts.
Toast the seeds : add sunflower seeds to a skillet over medium heat, toast for for 2 minutes. Stir occasionally to avoid burning. Remove from skillet annd let cool. Add the coriander seeds and fennel seeds and toast for a minute. Take off heat and set aside to cool.
Make the smoky caramelized onions: Heat oil in a large skillet over medium heat. Add onion , green chile, 1/4 tsp salt and 1/4 tsp sugar. Cook for 5 minutes. Stirring occasionally. Add the smoked paprika and mix. Add a splash of water if the pan is drying up. Cook for another 3 mins, stirring occasionally .
In a food processor, add the sunflower seeds, fennel and coriander seeds and spices. process until they become a coarse meal. Flavor variation: add some oregano if you like, add cayenne for heat.
Add the two thirds of the rice and 1 cup of black beans, salt, 3 – 4 tbsp of the smoky caramelized onions, flaxmeal, bbq sauce. Process until most of the beans have broke down.
Transfer the mixture to a bowl. Mix in the breadcrumbs, remaining black beans and rice, Taste and adjust salt, heat and seasoning. Add more seasoning and bbq sauce if needed and mix in. Add flour or breadcrumbs if the mixture is too moist.. Chill for 10 minutes in the fridge.
Shape into patties using a cookie cutter or by hand. (press mixture into a cookie cutter until packed. Tap to release. Even out the top). Heat up the grill over medium high heat. When hot, grill for 3 to 5 mins per side. Or pan fry in a skillet over medium heat with a little oil. Brush some bbq sauce or a mix of bbq sauce and hot sauce, on both sides and grill half a minute, then remove from grill.
Dress with the smoky caramelized onion, tomato slices, bbq sauce or ketchup and mustard, or vegan mayo/ranch between toasted burger buns or lettuce!
Video
Notes
To make the patties gluten-free use gluten-free breadcrumbs and rice flour or oat flour.To make the patties soy-free, use soy-free bbq sauceFor variation: Add zest of half a lemon with the lemon juice. Use ketchup + sriracha instead of bbq sauce. Add more smoked paprika for smokier onions.Storage: These burger patties uncooked or cooked can be stored in the fridge for upto 4 days. Reheat on the skillet or grill. they can be frozen uncooked for months. Grill directly from the freezer. Grill a minute or so longer
coriander, and fennel seeds: The seeds add flavor to the burger.
Black beans: Black beans work really well in these burgers, but you can also use kidney beans.
White Rice: You can use brown or white rice, but I prefer white rice for this.
Spices: Smoked paprika, Old Bay seasoning, and lemon add complex flavors.
BBQ Sauce: The bbq sauce adds a hint of sweetness and moisture
Breadcrumbs: The breadcrumbs help bind the burger patties.
💡Tips
Toast the sunflower seeds to add a hearty umami flavor to your burger.
If the onions begin to stick to the pan when you’re caramelizing the onion, add a splash of water, and cook for another 3 mins.
Mash and pack the ingredients well while forming your pattie for sturdier results.
After you’ve formed the patties, let them chill in the fridge for 10 minutes. This will help them keep together while cooking.
How to Make Black Bean Sunflower Seed Burgers
Toast the sunflower seeds for 2 minutes, add the coriander seeds, and fennel seeds and toast for 1 minute. Let cool. Add oil, onion, green chili, salt, and sugar to a skillet over medium heat and cook for 5 minutes.
Add smoked paprika and cook for 3 minutes. Add a splash of water in between if needed
The onions should be a golden brown color. Add the sunflower, fennel, and coriander, seeds to a food processor.
Grind them into a powder. Add two thirds of the rice and black beans to the food processor.
Add salt, 3 to 4 tbsp of the smoky caramelized onions, flaxmeal, bbq sauce, and process until most of the beans have broken down.
Transfer the mixture to a bowl. Mix in the breadcrumbs, remaining black beans. Taste and adjust salt, heat, and seasoning. Add flour or breadcrumbs if the mixture is too moist. Chill for 10 minutes in the fridge.
Shape into patties using a cookie cutter or by hand. Heat up the grill over medium high heat, grill for 3 to 5 minutes on each side.
Brush some bbq sauce or a mix of bbq sauce and hot sauce, on both sides and grill for half a minute, then remove from grill.
Dress with the smoky caramelized onions, tomato slices, bbq sauce or ketchup, and mustard, or vegan mayo/ranch between toasted burger buns or lettuce!
Yes, this recipe is nut-free and can be made gluten-free with gluten-free breadcrumbs, and soy-free with soy-free bbq sauce.
Can the patties be made ahead?
Yes, the patties can be made ahead and placed in the fridge until ready to use, or they can be frozen. Shape, place between parchment. Place on grill directly from the freezer. Cook a minute or so longer for frozen patties.
Umami-packed puttanesca sauce pairs beautifully with hearty butter beans! Puttanesca beans are a versatile, 1-pot meal that is absolutely full of flavor. Gluten-free Nutfree soyfree
I loved the incredible sauce that I made with my orzo puttanesca, so I decided to add some butter beans to it to make it into a one-pot bean dish. This is a fantastic and delicious pot of beans!
The puttanesca sauce has umami from the mushrooms, the sun-dried tomatoes, and the olives or capers, and it is just so flavorful. It also has Italian herbs and is slightly spicy from the red pepper flakes. All in all, it has a fantastic flavor profile.
Then you add some butter beans to that amazing sauce and simmer them together to meld the flavors. There’s protein and fiber from the butter beans, and it’s just a hearty and delicious stewy bean dish that you can serve with some garlic bread, sourdough or naan. You can also serve it over cooked pasta or a baked potato.
However you dish it up, it’s just fabulously delicious.
Puttanesca beans are also flexible! Use whichever ingredients you have on hand. There are different ways to add that umami using sun-dried tomatoes, olives, and capers. Even if you have two of those instead of three, it will still taste amazing.
If you can’t find butter beans, use other beans, like cannellini beans, other white beans, or use chickpeas. Or add some cooked lentils into the sauce to make it more like a puttanesca bolognese!
Why You’ll Love Puttanesca Beans
super easy 1-pot 30 minute meal
packed with protein, fiber, veggies, and FLAVOR!
umami-filled, tomato-based sauce with tender butter beans
versatile! Serve with bread to dip or over pasta or a baked potato
Tofu Koliwada is a plant-based version of the popular regional Indian appetizer. It’s like a tofu nugget with tons of fiery heat and so delicious served with green chutney or other of choice. It’s super delicious, crispy and packs flavor! (gluten free and nut-free with soy-free options)
I’ve been veganizing a bunch of decadent, meat-based Indian curries on the blog for a while, and I decided to switch gears. I wanted to explore these regional Indian starters and appetizers, which are just so flavorful —especially some of the meat-based ones. They’re pretty wild, with a lot of different sauces, flavors, and spices.
So welcome to veganizing some amazing appetizers! Let’s start with this delectable koliwada.
Koliwada is a popular crispy appetizer in Indian restaurants, especially around Mumbai city. It’s usually made with prawns ,is fried, and has a signature flavor. It originated with influences from Mumbai coastal cuisine and Punjabi cuisine.
The story goes that a man had moved down to an area close to Mumbai near Koliwada and created this dish, which became super popular.
Koliwada is usually made with prawns, shrimp, or chicken, but we’re using tofu. If you don’t want to use tofu, you can use an alternate protein of your choice.
It is usually served with a green chutney that is slightly different than the usual. It has onion tomato and tamarind and is vibrant and spicy sour with a hint of sweet!
Basically, all of the flavor is in the batter, the spices. It’s kind of like tofu nuggets or crispy fried chicken, but Indian, with tons and tons of heat. Serve it with the vibrant cilantro-mint chutney listed below or with Schezwan chutney, tamarind chutney, or mango chutney.
Why You’ll Love Koliwada
crispy, super spicy tofu with adjustable heat
delicious as a side or make it a meal by adding to a wrap or salad
incredible mint chutney for dipping comes together in the blender
versatile recipe – use dry coating or a batter, bake or pan fry!
naturally gluten-free and nut-free with soy-free options
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