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

Continue reading: 1-Pan Mushroom Potato Casserole

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Creamy rich Indian rice pudding rolled into balls and coated in various toppings to make a perfect dessert that’s a hit at any dinner party. These kheer ladoos (rice pudding truffles) have an amazing texture and cardamom flavor! (gluten-free and soy-free)

These are an easy dessert for any festive season or for Diwali. I made this decadent rice pudding flavored with cardamom, which is basically Punjabi kheer. 

Then, I mix it with some cashew cream, chill it, scoop it into balls, and roll them in different toppings like pistachios, cocoa powder, almond slivers, rose petals, melted chocolate, toasted coconut, or anything else you like.

Ladoo are basically Indian truffles, and these are flavored with cardamom for a simple yet delicious dessert.

You can change up the flavor with things like cinnamon or vanilla, and you can play around with toppings and mix-ins to make all kinds of delicious variations! For extra decadent rice pudding truffles, melt some chocolate with a little bit of coconut oil in a double boiler, then coat them in the melted chocolate.

Kheer ladoo are great to serve either as a snack or dessert. They don’t need extra bowls or spoons, and they’re already portioned. You can also make them ahead of time, so you won’t have as much cooking to do on the day of your dinner party.

Why You’ll Love Kheer Ladoo

• creamy truffles scented with cardamom
• easy, make-ahead dessert perfect for Diwali or any dinner party
• versatile! Add mix-ins and toppings of choice to make these your own
• naturally gluten-free and soy-free

Continue reading: Kheer Ladoo (Indian Rice Pudding Truffles)

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Chai tiramisu cake has a delicious, moist, chai-infused cake with layers of cardamom cream dusted with a cocoa-chai topping. It is an absolutely fabulous fusion dessert perfect for Diwali or any special occasion! (soy-free with gluten-free or nut-free option)

We’re actually making a super quick cake for this chai tiramisu, instead of using ladyfingers. The rich, creamy textures of the cake and cardamom cream give you the decadence of tiramisu without any eggs or dairy needed.

You can make this with vegan ladyfingers, if you can find those, or you can use vegan cake rusks. Cake rusks are like plain biscotti available in Indian stores, and they work well as a substitute for ladyfingers. Just soak them in the chai, and use them for layering. Or, you can make this simple cake with just a few ingredients.

I heard you about wanting a cake that used a cream topping that didn’t need a freezer to set. The cardamom cream for this chai tiramisu cake sets up thick and spreadable at room temperature, no freezer needed.

Whether you make the cake from scratch or use one of the substitutions, this incredibly delicious chai tiramisu is a hit at any dinner party. It also freezes well, so you can make it ahead. Just thaw it overnight in the fridge.

Why You’ll Love Chai Tiramisu

• quick, easy, moist, delicious cake soaked in flavorful milk chai
• rich, decadent cardamom cream that sets up with no freezer needed
• cocoa-chai sprinkle on top for extra flavor
• soy-free with gluten free or nut-free options

Continue reading: Chai Tiramisu Cake (Chaimisu!)

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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

Continue reading: Vegan Chicken 555 Appetizer

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Crispy, crunchy, spicy and oh-so-delicious, these air fryer fried chicken presents themselves with all the glory of a classic crispy fried chicken but without the guilt of deep frying in loads of oil!

I can’t explain how happy I was when these crispy fried chicken came out of my air fryer for the very first time!

I was literally holding my breath and praying to the Air Frying God for churning out perfectly crispy chicken so that I can finally restart to enjoy this favorite chicken of mine without that load of guilt!

Thankfully my prayer was answered and I got a basket of freakingly unbelievable crispy air fryer fried chicken which are super crispy on the outside and juicy & succulent inside!

After I took my first bite, I simply stood there speechless looking at the crispy chicken in my hand and wondering which evil force had stopped me from trying this crazy delicious air fryer fried chicken until now?

What is Air Fryer Fried Chicken?

To put it simply, air fryer fried chicken is your same addictive takeaway style crispy fried chicken but instead of being deep fried in loads of oil, it is air fried with just sprays of oil!

But if you are worried that these air fryer fried chicken will not come out as addictive and as crunchy as the deep fried alternative, you are utterly mistaken my friend!

I insist you try making these crispy fried chicken in your air fryer as soon as you can and I can guarantee that you will come back here to thank me!

After going through many recipes of how to make crispy fried chicken in an air fryer, this recipe of air fryer fried chicken from Gimme Delicious struck the right chord with me.

I made these first to see if they really come out that crispy which sweeps us off our feet with their crazy crunch without being dry or chewy inside.

And you know what the outcome was if you have read this blog from the top! So, this recipe of air fryer fried chicken is a keeper which you can enjoy as a high protein meal, but occasionally!

The post Best Ever Air Fryer Fried Chicken | Healthier Takeaway Style Crispy Fried Chicken first appeared on Flavor Quotient.

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

Continue reading: Indo-Chinese Crispy Tofu Manchurian (1-pan, 30 minutes)

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Tofu majestic is a vegan version of the popular South Indian starter, chicken majestic. Spicy, crispy tofu in a thick, spicy sauce is an absolutely delicious starter or side! You can easily control the heat, if you don’t like your food too spicy. (Options for gluten-free, soy-free, and nut-free)

Chicken majestic is pretty popular in restaurants in the state of Andhra Pradesh, and especially in the city of Hyderabad. It is a spicy, crispy chicken dish that is usually fried or pan-fried and tossed in a thick, delicious, spicy sauce. It has elements from indo Chinese cuisine and the combination with South Indian flavors makes it a finger licking can’t stop good appetizer!

It is served as-is as a starter with a side of chutneys or a side salad. You can also add it to wraps or serve with rice. It is absolutely mindblowingly delectable and delicious. The tofu is crisped with some cornstarch and rice flour and some spices. Then tossed in a thick sauce to coat. If you want to keep these crisp, toss and serve immediately!

Tofu majestic is definitely hot with 4 heat elements in it, there’s green chilies, Kashmiri chili powder, black pepper and sambal oelek! It can get hotter depending on the green chilies that you use. To manage the heat, use milder green chilies and use less of the black pepper and Kashmiri chili powder.

I like to serve this with a side salad of onion and cucumber. It’s kind of like quick pickled onion with Indian spices called laccha pyaza. See the recipe notes for instructions for making the crispy, vibrant laccha onions. You can also serve with chutneys of choice or a creamy dip on the side to mellow the heat.

Why You’ll Love Tofu Majestic

• flavorful, crunchy, battered tofu in a thick, spicy sauce
• bake or pan fry the tofu
• versatile! Serve on its own, with chutney or creamy dipping sauce, with a fresh salad, or as wraps
• easy to make gluten-free, nut-free, and even soy-free.

Continue reading: Tofu Majestic (Vegan Chicken Majestic)

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Super delicious gochujang tacos with creamy, crunchy yum sauce slaw are incredibly easy to make without a ton of ingredients. Crispy gochujang tofu, creamy gochujang slaw dressing, sweet spicy maple gochujang drizzle! Triple gochujang!

These tacos! They celebrate gochujang in a way you’ve never experienced! Crispy gochujang tofu! Creamy gochujang sauce for the slaw and for dressing! And a sweet spicy gochujang glaze to finish! Triple gochujang.

These tacos are super delicious and amazing! They come together fairly quickly and use many same ingredients in the different components of the taco. Despite that, there’s so much overall texture and flavor that they’re fabulous to whip up and enjoy on any weekday or on the weekend.

I love to make this tofu. It’s just super flavorful. You’ll want to double or triple the tofu recipe, so you’ll have leftover tofu handy to use in salads, wraps, sandwiches, bowls, etc. throughout the week.

Gochujang tacos are very simple to make. We take some tofu and marinate it in a gochujang, ginger-garlic, soy, and maple mixture, and then bake it.

Meanwhile, make the crunchy, creamy slaw. We make a quick, creamy dressing using gochujang again along with some lime juice, maple syrup, and non-dairy yogurt or vegan mayo. You use that dressing to make the slaw and to dress the tacos later on, so you don’t have to make multiple dressings.

I usually like to finish it off with a gochujang-maple drizzle. You don’t have to do this, but it adds some extra heat and a flavor punch—so definitely try to make that one as well.

These tacos are fantastic when the slaw is fresh and crunchy, the tofu is spicy and chewy and crisp! The creamy dressing adds richness, and the gochujang drizzle adds sweet heat. The pickled jalapeños bring a tangy heat that ties it all together.

Why You’ll Love Gochujang Tacos

• crispy gochujang tofu with creamy, spicy, crunchy slaw in warm tortillas
• simple ingredients – slaw and tacos use the same sauce!
• versatile! Use the tofu to make tacos or to top salads or bowl meals or in sandwiches or wraps!
• naturally nut-free with gluten-free and soy-free options

Continue reading: Gochujang Tacos with Yum Sauce Slaw

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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

Continue reading: Tofu Koliwada (Indian Spicy Crispy Tofu) with Cilantro-Mint Chutney

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This Crispy Sesame crusted Tofu is Quick and super delicious! Tofu cubes are tossed in the peanut sauce then coated in sesame seeds and baked until crispy. Serve over greens dressed in peanut sauce, in a wrap or over noodles! Peanut-free  & soy-free version included.

I’ve developed a full-blown obsession with these sesame-coated tofu bowls!

I don’t know whether it’s the nutty, crunchy sesame-crusted baked tofu that does it for me or the totally addictive peanut sauce…it’s most likely the combination of both because I would not want to do without any of these additions.

I love that the sesame-crusted tofu is baked in the oven and turns out super crispy without having to add any flour or breadcrumbs the to coating.

Before coating the tofu in sesame, we toss the tofu cubes in some of our peanut sauce to allow the seeds to stick to them properly. This works way better than egg wash AND adds a bunch of flavor to our baked tofu.

These bowls are perfect for meal prep and the spicy peanut dressing keeps in the fridge for a whole week.

More bowl recipes:

Berbere Chickpea Bowl

Vietnamese Inspired Caramelized Pork Bowls with Lentils

Vegan Pizza Bowl

Spicy Maple Mustard Tofu Bowl with Sweet Potatoes

Cajun Roasted Vegetable Bowl with Garlic Sauce

26 Vegan Bowl Recipes

Continue reading: Sesame Crusted Tofu Bowls

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Vegan Chicken Changezi – marinated baked tofu chunks are simmered in a rich, mild tomato coconut gravy to create a vegan version of the popular spicy chicken changezi. Vegan & Gluten-free + Soy-free Option.

For a flavor-packed weeknight dinner that is plant-based and gluten-free, try this Vegan Chicken Changezi! Chicken Changezi is a popular dish usually found in restaurants in Delhi. It is a rather spicy chicken curry for which the chicken is marinated, then cooked or pan-fried.

While it cooks you make a sauce that varies a lot based on the restaurant. Sometimes the onions and cashews are fried together and blended up for the sauce. Sometimes  chopped onions are cooked to golden and then blended.

To balance the heat from the chili, some cream is added. For the cream part, you can use non-dairy cream such as cashew cream, or use cashew milk, coconut milk, or some yogurt.

For this recipe, we use tofu that has been torn up into organic shapes and marinated in a flavorful marinade and then baked. You can also pan-fry the tofu if you like.

The original recipe requires the premade sauce to be reheated and kind of panfried in some butter and then the tofu/vegan chicken is added to the sauce and then garnished with cilantro, chili, and some more butter and served. But for simplifying the recipe, I cook the sauce and then add the baked tofu. You can also use store bought vegan chicken subs, soycurls or chickpeas here.

More easy tofu curries:

Malaysian Tofu Curry

Shahi Tofu Kofta Casserole

Vegan Tofu Rogan Josh (Tofu in Chili Yogurt Sauce)

Tofu Vindaloo Recipe (Indian Tangy Chili Sauce)

Continue reading: Vegan Chicken Changezi

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