The irresistible combination of mildly sweet & mildly spicy in Gochujang spice paste makes these sticky Korean Gochujang chicken wings absolutely addictive and simply unputdownable! Try these at your own risk!

I had shared my Gochujang chicken thighs recipe a few months ago and it went viral instantly! But honestly I knew it would! We have also been making our Gochujang chicken on repeat!

So it is high time now that I share my next favorite recipe using Gochujang so that you can keep relishing this classic Korean paste in maximum ways possible!

Welcome Gochujang chicken wings!

Sticky, sweet, savory & spicy - these Gochujang chicken wings possess all that you desire for in a phenomenal chicken wings recipe!

The best part of my Gochujang chicken wings is that they are made in the air fryer which means making these Gochujang chicken wings is as hassle-free as it can possibly be!

What are Gochujang chicken wings?

Gochujang is a classic Korean condiment that is very commonly used in Korean cooking. It is a fermented red chilli paste containing many other ingredients and sold as a concentrated thick paste in a tub.

Earlier, about 7 to 8 years ago, it was not easily available in India.

I got my first tub of Gochujang long back from my lovely cousin who lives in Malaysia as I have been experimenting with my cooking skills a lot back then (Well, I still do!)!

With the increasing cultural exchanges through social media and people being open to try new things, such authentic cooking ingredients from around the world are being easily found in Indian supermarkets nowadays. Thank God for that!

Now that you understand what Gochujang is, you can quickly make out what Gochujang chicken wings are!

When you coat your chicken wings with this tempting Gochujang paste along with a few other ingredients and air fry them to perfection you get one of the most delicious chicken wings of all time!

And that my friend are Gochujang chicken wings!

The post Sticky Korean Gochujang Chicken Wings in Air Fryer | Sweet & Spicy Air Fryer Chicken Wings first appeared on Flavor Quotient.

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

Continue reading: Caramelized Onion Mashed Potatoes 

The post Caramelized Onion Mashed Potatoes  appeared first on Vegan Richa.

Lemon white bean soup is a creamy, vibrant one pot meal that’s perfect for busy weeknights. It’s hearty, filling, and uses simple, budget-friendly ingredients. (gluten-free with soy-free and nut-free options)

It’s soup season, and I am loving all the creamy, hearty, and budget-friendly soups — and this lemony white bean soup fits exactly into that category. It’s packed with tons of veggies, beans, and protein. 

The best part about this lemon white bean soup is that it’s flexible to your flavor profile. You can easily adjust the flavors and ingredients based on what you have on hand. It’s vibrant, lemony, and perfect for the whole family!

The soup gets its protein from beans, cashews or tofu, nutritional yeast, and the veggies. You also blend up some of the beans into a puree to create that creamy texture along with either cashews or tofu. You can even omit the cashews and tofu, if you need to, and use just the beans for the creamy base.

This creamy lemon white bean soup is wholesome, flexible, and easy to make. The perfect go-to for cozy soup season!!

Why You’ll Love Lemon White Bean Soup

• creamy, vibrant soup with tons of veggies and protein
• versatile recipe! Adjust seasoning and proteins to your taste.
• 40-minute, 1-pot meal
• naturally gluten-free with easy soy-free and nut-free options

Continue reading: 1-Pot Lemon White Bean Soup

The post 1-Pot Lemon White Bean Soup appeared first on Vegan Richa.

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

Continue reading: Chicken-Style Braised Tofu and Vegetables (1 pan!)

The post Chicken-Style Braised Tofu and Vegetables (1 pan!) appeared first on Vegan Richa.

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

Continue reading: Restaurant-Style Dal Makhani

The post Restaurant-Style Dal Makhani appeared first on Vegan Richa.

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

The post Vegan Chicken 555 Appetizer appeared first on Vegan Richa.

Looking for a high protein yet plant-based meal idea? You have come to the right place! I have the easiest yet tastiest soy garlic tofu bites recipe for you which is done in under 15 minutes from scratch!

I do share a lot of high protein recipes simply because I keep protein at the center of every meal of mine as I understand the need for adequate protein to support my workout regime.

But I am of course guilty of sharing mostly meat-based protein recipes as being a meat-eater, that’s my primary source of protein.

But I do understand that many of you are looking for vegan high-protein recipes which will not only fulfil your quota of protein but will also taste good!

I too turn to vegetarian high protein meals when I am too bored of having chicken or fish back to back for consecutive meals.

And that’s where tofu makes its grand entry! Tofu is not only a vegan’s delight but also a high-protein alternative even for meat-eaters!

I have already shared quite a few tofu recipes till date, but these soy garlic tofu bites emerge as a winner thanks to the ease of making these & how delicious they turn out!

What is 15-minutes soy garlic tofu bites?

These 15-minutes soy garlic tofu bites will prove to be an all-rounder. These are soft & succulent bites of tofu cubes stir fried in a soy & garlic infused stir fry sauce!

They are so incredible in taste that you can savor them as a fulfilling lunch/dinner with rice or a quick snack on its own when you want to binge on something tasty but guilt-free!

The best part of these soy garlic tofu bites is that they literally can be prepared in under 15 minutes, no joke! You gotta trust me on this!

The post 15-Minutes Soy Garlic Tofu Bites | High Protein Vegan Tofu Recipe for Weight Loss first appeared on Flavor Quotient.

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!

For those of you who’re coming into this rodeo late, check out the Lettuce Sourdough-wich recipe to know all about reverse parenting. And for those of you like all things soup, check out the recipes for Masala Chicken Soup and Pumpkin Carrot & Spring Onion Soup for some inspiration.

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.

A spicy, robust pickle made with garlic and potent red chilli from Nagaland, this pickle will add the good kind of heat to your palate

As an introvert, I tend to avoid stepping into spaces that are traditionally marked as belonging to the ‘family’ – for example the kitchen, the dining area, the family room, etc. But all of that respect for space went flying out of the window in the face of the Khonoma’s bone-numbing cold that had my teeth clattering out unheard of tunes. A and I shuffled into the kitchen looking for something warm to ensure we stayed alive until dinner… and the taste of this garlic chilli pickle made me sit up, quite literally!

Offered rather tentatively by the homestay owner – she was probably afraid to let us face the wrath of the local red chilli that Nagaland is famous for – the sharp, spicy and robust taste opened up the sinuses and had my blood rushing to all those cold-number places.

I am a garlic girl through and through so of course I loved it a lot but oh my my…

Understanding the recipe was a bit of a struggle as the homestay owner grappled with words and terms to explain the process, until we resorted to hand actions. Made with pantry essentials and ingredients that are available in most Indian (and non-Indian) kitchens, the Garlic & Naga Red Chilli Pickle makes for a deliciously fiery achaar to your dal chawal, the drizzle to your sad sabji, the exquisite touch to your sourdough cheese grilled sandwich and more.

I’ve used the local garlic I bought in Khonoma village along with the red chilli powder I picked up from a farmers’ market outside Kigwema village. The mustard seeds, mustard oil and tomato are from the provision store and vegetable vendor a few steps from my home.

And obviously, you won’t have the Naga garlic and chilli so feel free to use whatever you have… I’m sure it’ll taste brilliant!

Things to remember

• Roughly chop the garlic cloves but don’t mince; we want the garlic pieces to roll on your tongue when you eat the pickle
• Be patient with the ‘let it sit’ portion of the recipe; the more you let the pickle sit, the more it’ll develop flavours and potency
• Be sure to store in a clean, dry glass jar.

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

If you like to keep your refrigerator stocked with condiments that uplift the mundane, check out the recipes for the Apple Chutney, the Mixed Fruit Chaatni as also the Tomato & Dates Chutney.

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.

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.

Continue reading: Creamy Tortellini Soup (30 Minutes!)

The post Creamy Tortellini Soup (30 Minutes!) appeared first on Vegan Richa.

Garlic is a must-have for the kitchen with flavors that vary from sweetly nutty to pungently spicy, and heat levels from mild to wasabi-like. And it’s easily grown, with varieties suitable for both cold and mild winter locations. To best match your needs, check out the 10 garlic families to know about for the garden.

The post 10 Garlic Families to Know About for the Garden appeared first on Gardener's Path.

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!

For those of you who’re coming into this rodeo late, check out the Lettuce Sourdough-wich recipe to know all about reverse parenting. And for those of you like all things soup, check out the recipes for Masala Chicken Soup and Pumpkin Carrot & Spring Onion Soup for some inspiration.

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.

A spicy, robust pickle made with garlic and potent red chilli from Nagaland, this pickle will add the good kind of heat to your palate

As an introvert, I tend to avoid stepping into spaces that are traditionally marked as belonging to the ‘family’ – for example the kitchen, the dining area, the family room, etc. But all of that respect for space went flying out of the window in the face of the Khonoma’s bone-numbing cold that had my teeth clattering out unheard of tunes. A and I shuffled into the kitchen looking for something warm to ensure we stayed alive until dinner… and the taste of this garlic chilli pickle made me sit up, quite literally!

Offered rather tentatively by the homestay owner – she was probably afraid to let us face the wrath of the local red chilli that Nagaland is famous for – the sharp, spicy and robust taste opened up the sinuses and had my blood rushing to all those cold-number places.

I am a garlic girl through and through so of course I loved it a lot but oh my my…

Understanding the recipe was a bit of a struggle as the homestay owner grappled with words and terms to explain the process, until we resorted to hand actions. Made with pantry essentials and ingredients that are available in most Indian (and non-Indian) kitchens, the Garlic & Naga Red Chilli Pickle makes for a deliciously fiery achaar to your dal chawal, the drizzle to your sad sabji, the exquisite touch to your sourdough cheese grilled sandwich and more.

I’ve used the local garlic I bought in Khonoma village along with the red chilli powder I picked up from a farmers’ market outside Kigwema village. The mustard seeds, mustard oil and tomato are from the provision store and vegetable vendor a few steps from my home.

And obviously, you won’t have the Naga garlic and chilli so feel free to use whatever you have… I’m sure it’ll taste brilliant!

Things to remember

• Roughly chop the garlic cloves but don’t mince; we want the garlic pieces to roll on your tongue when you eat the pickle
• Be patient with the ‘let it sit’ portion of the recipe; the more you let the pickle sit, the more it’ll develop flavours and potency
• Be sure to store in a clean, dry glass jar.

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

If you like to keep your refrigerator stocked with condiments that uplift the mundane, check out the recipes for the Apple Chutney, the Mixed Fruit Chaatni as also the Tomato & Dates Chutney.

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.

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
• incredible tangy, smoky, savory, slightly sweet flavors
• versatile! Serve as wraps, in pita, in bowls, or over rice, baked potato, or quinoa
• naturally gluten-free, soy-free, and nut-free

Continue reading: Smoky Cajun Veggies & Smashed White Beans (All on One Sheet-Pan)

The post Smoky Cajun Veggies & Smashed White Beans (All on One Sheet-Pan) appeared first on Vegan Richa.

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)

The post Indo-Chinese Crispy Tofu Manchurian (1-pan, 30 minutes) appeared first on Vegan Richa.

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

Continue reading: Cilantro Mint Chutney White Beans over Crispy Tostadas (no-cook! Papri Chaat inspired)

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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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A hearty BBQ lentil burger topped with quick and easy creamy coleslaw is a perfect summer meal! Serve in a bun or over a crisp salad. (nut-free with gluten-free and soy-free options). This post was originally published May 6, 2013

Hello summer! It’s time for all things BBQ, and this BBQ lentil burger combines so many summer flavors in one delicious dish.

The patties have split red lentils, which cook really quickly, and they are loaded with BBQ sauce, inside and out! You can make them on the stovetop or in the oven.

These burgers are also absolutely loaded with veggies! Finely chopped cauliflower, carrots, garlic, ginger, and bell pepper give the patties bulk, texture, and flavor. These are veggie veggie burgers. Not trying to be meat anything. Just lentils and veggies and celebrating them. These veggie patties are delicious as is as well!

Serve these with a simple, creamy slaw or your favorite burger toppings on a bun, or use them to top a green salad for a lighter meal. I love adding fruit to the slaw. The original recipe was written with mango in the slaw. Mango add some juicy sweet to the creamy, tangy, crunchy slaw for amazing balance of flavor.

Why You’ll Love BBQ Lentil Burgers

• veggie-packed!
• easy to make in the oven or on the stovetop
• loaded with so much amazing BBQ sauce flavor!
• versatile – Serve on a bun with your favorite toppings or add the patties to a salad.
• nut-free with easy soy-free and gluten-free options

Continue reading: BBQ Lentil Burger

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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
• naturally gluten-free, soy-free, and nut-free

Continue reading: Puttanesca Butter Beans

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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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