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New Spicy Potato with Cilantro and Ginger

This is a very simple, yet flavorful potato dish made with just a few ingredients, lots of fresh cilantro, ginger, and a little spice. It’s one of those everyday recipes I make often in my kitchen. You can enjoy it as a side dish, have it as a snack, or even roll it up in a roti for a quick and satisfying meal. Easy home cooking doesn’t have to be complicated, just fresh ingredients and comforting flavors. Simple ingredients, easy cooking, and so much flavor.

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Servings 4

Ingredients

• 2 cups boiled, peeled potatoes (aloo), sliced lengthwise (Potatoes should be firm—do not overcook)
• 2 tbsp oil
• 1 tbsp cumin seeds (jeera)
• ¼ tbsp asafetida (hing)
• 2 tbsp thinly sliced ginger (adrak)
• 2 green chilies, thinly sliced lengthwise
• 1 tbsp salt
• 1 tbsp lemon juice
• ½ cup chopped fresh cilantro (hara dhania)

Instructions

• Heat the oil in a wide, flat frying pan over medium heat.
• Add the cumin seeds; they should crackle right away.
• Add the asafetida and stir briefly.
• Add the potatoes and spread them out evenly in the pan. Sprinkle the salt
• over the potatoes.
• Roast the potatoes until they start picking up a light golden color.
• Add the ginger and green chilies, spreading them evenly. Cook for a few
• more minutes, gently turning the potatoes so they don’t break.
• Once the potatoes look slightly crispy, add the cilantro and mix gently. Cook
• for 2–3 minutes, until the cilantro softens and coats the potatoes.
• Finally, sprinkle the lemon juice and give it a gentle mix.

Notes

• Potatoes should be boiled just until tender and still firm. Overcooked potatoes may break while stirring.
• Use a wide, flat pan so the potatoes roast evenly and get a light golden color.
• Adjust green chilies according to your spice preference.
• Fresh cilantro and ginger are key to the flavor-do not skip or reduce them.
• This dish pairs well with roti, paratha, or can be enjoyed as a light snack.

Frequently Asked Questions (FAQs)

1. Can I use leftover boiled potatoes for this recipe?

Yes, leftover boiled potatoes work well as long as they are firm and not mushy. Slice them gently before cooking.

2. Can I skip asafetida (hing)?

You can skip hing if needed, but it adds a subtle flavor. If you are gluten-sensitive, make sure to use gluten-free hing or omit it.

3. How spicy is this dish?

This dish is mildly spicy. You can reduce or increase the number of green chilies based on your taste.

4. Can I make this dish ahead of time?

It tastes best when served fresh, but you can prepare it a few hours ahead and gently reheat it in a pan before serving.

5. Can I use dried cilantro instead of fresh?

Fresh cilantro is highly recommended for the best flavor. Dried cilantro will not give the same freshness.

6. How can I serve this dish?

You can serve it as a side dish, enjoy it as a snack, or roll it into a roti for a quick and satisfying meal.

The post New Spicy Potato with Cilantro and Ginger appeared first on Manjula's Kitchen.

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Stuffed Parathas Made Easy Aloo Potato Gobhi Cauliflower

I am truly excited! Stuffed parathas sound difficult to make and time consuming and

honestly, they are. They’re one of the most loved Indian breads, but making the dough

and rolling the parathas is the part that creates the most work, the most mess, and the

most cleanup.

That’s why I’ve been experimenting with easier ways to make them while keeping the

taste true to the original. You can even call it semi-homemade because I’m using store-

bought uncooked rotis. I was so happy and surprised when I came up with this quick,

simple method. In the end, your own finishing touch makes all the difference!

Today, I am sharing recipes for two different parathas:

Aloo (Potato) Paratha — my favorite classic

Gobhi (Cauliflower) Paratha — my husband’s favorite

This recipe will make 2 parathas — one of each.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 2 parathas

Ingredients

Aloo Paratha

Ingredients

2 Uncooked Rotis (available at Indian stores)

For filling

• ½ cup boiled and mashed potatoes
• ¼ teaspoon cumin seeds
• 1/2 teaspoon coriander powder
• ¼ teaspoon dry mango powder

A pinch of asafetida

• ¼ teaspoon salt
• ¼ teaspoon finely grated ginger
• ½ teaspoon finely chopped green chili (adjust to taste), or ¼ teaspoon red chili powder
• 1 tablespoon finely chopped cilantro
• 2 teaspoons oil to cook the paratha

Gobhi (cauliflower) Paratha

Ingredients

• 2 Uncooked Rotis (available at Indian stores)
• ½ cup grated cauliflower (Gobhi)
• 2 tablespoons of boiled mashed potatoes (to help hold the filling)
• ½ teaspoon cumin seeds
• 1 teaspoon coriander powder
• ¼ teaspoon dry mango powder

A pinch of asafetida

• ¼ teaspoon salt
• ¼ teaspoon finely chopped ginger
• ½ teaspoon finely chopped green chili (adjust to taste), or ¼ teaspoon red chili powder
• 1 tablespoon finely chopped cilantro
• 2 teaspoons oil

Instructions

• Prepare the filling:
• Mix all the ingredients together. Taste and adjust the salt. If filling seems too dry add 1spoon of water.
• Lightly cook the rotis:
• Heat a flat skillet over medium heat. Cook each roti on one side only for about 30 seconds.

  Place them on a plate.
• Assemble the paratha:
• On one roti (cooked side up), spread the potato filling evenly. The filling should not be too thick. Place the second roti on top with the cooked side facing down.
• Cook the paratha:
• Heat the skillet to medium-high. Transfer the prepared paratha to the skillet. Cook on both sides using about 1 teaspoon oil per side.

  Press gently with a spatula and cook until golden brown and crispy. These come out looking just like traditional aloo parathas — crispy, hot, and delicious.

  They taste best when served hot!

Gobhi (cauliflower) Paratha

• Prepare the filling:
• Grate the cauliflower finely. Add the mashed potatoes and mix well, this helps bind the loose cauliflower.
• Mix in all remaining ingredients. Taste and adjust the salt.
• If filling seems too dry add 1 spoon of water
• Lightly cook the rotis:
• Heat a flat skillet over medium heat. Cook each roti on one side only for about 30 seconds.

  Remove and set aside.
• Assemble the paratha:
• Place one roti on a plate with the cooked side facing up.

  Spread the cauliflower-potato filling evenly in a thin layer.

  Place the second roti on top with the cooked side facing down.
• Cook the paratha:
• Heat the skillet on medium high. Gently place the stuffed paratha on the skillet.
• Cook both sides using about 1 teaspoon oil per side.
• Press lightly with a spatula and cook until both sides are golden brown and crisp.
• These semi-homemade Gobhi Parathas turn out wonderfully — flavorful, easy to handle, and so much simpler to prepare than the traditional method. Serve hot for the best taste!

Notes

• Keep the filling layer thin to prevent tearing.
• Prick the paratha lightly while cooking to avoid puffing and separation.
• Always cook on medium to medium-high heat for even browning.
• These parathas stay crisp and reheat well on a skillet.

I like to serve paratha spiced yogurt or pickle or just enjoy, with hot cup of tea.
Thank you! Enjoy!

Frequently Asked Questions (FAQs)

1. Can I use frozen rotis?

Yes. Thaw them completely before cooking to ensure even heating and proper texture.

2. Why add potatoes to gobhi filling?

Cauliflower releases moisture while cooking. Adding potatoes helps bind the filling and prevents the paratha from separating.

3. Can I make these ahead of time?

Yes. Cook them slightly less if you plan to reheat later on a skillet.

4. Can I make them oil-free?

A small amount of oil helps create a crisp texture, but you can reduce the quantity if needed.

5. What can I serve with parathas?

Parathas pair well with spiced yogurt, pickle, butter, or simply enjoy them with a hot cup of tea.

The post Stuffed Parathas Made Easy Aloo Potato Gobhi Cauliflower appeared first on Manjula's Kitchen.

Creamy harissa spiced bean puree topped with harissa roasted vegetables and a crunchy, baharat walnut crumble. Protein (24g) and Fiber (18g) rich easy meal that feels super fancy! Gluten free, Soy free, Option for nut free.

This harissa bean puree dish has an amazing texture and flavor! It’s creamy from the bean mixture, crispy from the veggies, with extra crunch from the walnuts and optional fresh vegetables. 

It’s also full of protein and fiber. There are four sources of protein: white beans, chickpeas, nutritional yeast, and walnuts. And you get lots of fiber from the veggies, beans, and nuts. 

If you’re not familiar with harissa, it’s a North African chili paste that a smoky-sweet-spicy flavor that’s delicious with beans and veggies. It can come in various heat levels, so choose based on your heat preference.

Baharat is a Middle Eastern spice blend with flavors from allspice, cardamom, cloves, cumin, and more! We are using that to season some crunchy walnuts. It’s delicious paired with the harissa bean puree in this dish!

You can pair these components in various ways. For a gluten-free meal, spread some harissa bean puree on a plate, top it with roasted veggies, walnut crumble, and fresh crunchy veggies. Or, you can make a wrap. 

This recipe works any way you want, so definitely try it. You can use whatever vegetables you like and adjust the flavor to be more or less spicy. Harissa comes in various spice levels, from mild to hot. Use mild if you prefer, or go hotter if you like. Adjust the amount based on your taste, as well.

While you are here, do check out this amazing video of 10 breakfast ideas with just 1 lentil batter on my YouTube.

Why You’ll Love Harissa Roasted Vegetable Bowls

• high protein, high fiber
• creamy, savory harissa bean puree
• tender-crisp harissa roasted vegetables
• crunchy baharat walnut topping that can be made nut-free
• versatile! Serve as bowls or wraps or any which way you like!
• naturally gluten-free and soy-free recipe

Continue reading: Harrissa Roasted Vegetables with Bean Puree and Baharat Walnut Crumble

The post Harrissa Roasted Vegetables with Bean Puree and Baharat Walnut Crumble appeared first on Vegan Richa.

Super garlicky Indo-Chinese garlic pepper chicken has deep flavors from black pepper, green chili, and ginger and garlic in the sauce! It’s a 1-pan dinner that you can make using your protein of choice. For this vegan version, we are using tofu. (nut-free with gluten-free and soy-free options)

This garlic pepper chicken is another one of my favorite recipe. Indo-Chinese cuisine is a fusion cuisine which came about when Chinese migrants as well as the Indians in the region adjusted Chinese recipes to use Indian spices and more Indian flavors.

There are some similar recipes to Chinese cuisine, as well as a lot of new and different flavors and textures. Often the names of the similar recipes have different spellings, and that is an indicator that it is an Indo-Chinese recipe and not a Chinese recipe.

This garlic pepper chicken uses this amazing sauce with a ton of garlic. You chop the garlic into small pieces, but do not mince it, because you want that garlic to show up in the sauce. Then you also add a lot of black pepper to the sauce, as well as to the protein that you plan to use.

Traditionally, you toss the chicken in the garlic, black pepper, and a lot of cornstarch. Then, fry it up until crisp, and fold it into the sauce. You can make it saucier, or you can make it more like a starter with a thicker sauce by adding extra cornstarch. Either way, it has this delicious garlicky flavor that is absolutely addictive!

You can use other plant-based proteins instead of the tofu, such as chickpea flour tofu, pumpkin seed tofu, seitan, soy curls, or white beans or chickpeas.

To coat the tofu, like to use a mixture of cornstarch and white rice flour to make the coating on the tofu, and then pan fry it. The rice flour gives it this nice crispy texture, as if you deep fried the tofu, and it is perfect in this Indo-Chinese garlic pepper chicken recipe! If you are planning to bake it, omit the rice flour, and use more cornstarch instead.

Why You’ll Love Indo-Chinese Garlic Pepper Chicken

• crispy tofu in garlicky sauce with flavors of ginger, green chili, and bell pepper
• easy 1-pan dish that works as an appetizer or an entree
• versatile! Thicken the sauce to your liking, and use your protein of choice.
• Naturally nut-free with easy gluten-free and soy-free options.

Continue reading: Indo-Chinese Garlic Pepper Chicken

The post Indo-Chinese Garlic Pepper Chicken appeared first on Vegan Richa.

New Orleans Shrimp Sausage Gumbo has an intense, complicated flavor that’s unlike anything you have ever had before. It takes a little time and patience, but it’s worth it the time you spend on it because it will bring the best kind of satisfaction!

We are taking a little detour from MFS’s regular recipe style which is fast and easy, to share with you a slightly complicated, time consuming recipe. But but but don’t close the window yet because trust me when I say – you WILL want to try this New Orleans sausage shrimp gumbo! It is one of those recipes that should be a weekend project like my chicken biryani or dal makhani and are 100% worth the time and effort you put into them. Plus they last for days so you can enjoy them till you’ve really had your fill.

Equipment

You only need one piece of equipment to successfully make gumbo and that’s a or any other heavy bottomed pot. And the reason is that these avoid the roux and the gumbo from sticking to the bottom and burning.

Making the Roux for Gumbo

Making the roux for gumbo is probably the most complicated and the most essential step of the recipe if you want to make your gumbo from scratch. I recommend leaving everything else, and concentrating on this one task till it’s over.

A roux is a base thats usually created with oil/butter and flour. A roux for bechamel sauce (white sauce) is usually light in color where the flour is cooked in butter for a minute or two. But for a gumbo, equal parts of fat and flour are cooked for anywhere between 20-30 minutes. I prefer the 20 minute roux.

Start by heating oil or butter (I used a combination) and adding flour. Keep stirring the flour fairly regularly so that it doesn’t stick to the bottom or start burning – its important to keep moving it around, till it changes color from light to a deep golden brown (like the color of peanut butter). For me, this happened at the 20 minute mark. You can take it farther and cook it for 30 minutes to get a deep milk chocolate color but the gumbo tends to be thinner in that case. Here’s how the color will change (these are just screenshots from the video I made to demonstrate this recipe and I recommend you watch the video for detailed instructions).

Mise En Place

Once your roux is ready, quickly gather the rest of your ingredients. I recommend getting mise en place ready in advance. This means dicing the onions, celery, capsicum, chopping the sausages, cleaning the shrimp etc. So that everything is at arm’s length when you start the recipe.

The Stock for Gumbo

I think this is as essential as the roux. The stock you choose will help determine some of the flavors in this gumbo. Since this is a shrimp sausage gumbo, I recommend using shrimp stock which is really easy to prepare at home – just boil the head, tail or any part of the shell in water for 40-60 minutes and drain. Your shrimp stock is ready. But if that’s effort you don’t want to take, use chicken stock for this recipe.

Okra in Gumbo

This is a highly debatable ingredient. Most authentic gumbo recipes will use okra in their recipe because it is native to the region where gumbo originates, and is a natural thickener. Since we are cooking our roux so much (the deeper the color of the roux, the lesser its thickening abilities), the gumbo needs an additional thickener which comes from okra or lady finger (as we refer to it here in India). Some people dislike it because of its slimy texture but okra is only slimy if its not cooked properly. Here’s how to cook okra so it is not slimy As it cooks, it completely loses the slime and just becomes vegetable that’s soft and almost creamy.

Serving Gumbo

Gumbo is essentially served with rice, but I’m one of those who loves dipping a slice of crusty bread in it. But you are the boss of your gumbo so take your pick – rice, potatoes or bread.

Other Gumbo Variations

There are different variations you can do while making gumbo. Just use the same base, spices and vegetables and experiment with other ingredients you have on hand.

• Chicken Sausage Gumbo
• All Seafood Gumbo
• Sausage Seafood Gumbo
• Crawfish Gumbo
• Turkey Gumbo

This is really one of those recipes that seems complicated the first time. But the second time you try it, you’ll be cooking like a boss! And for those leftovers, you will attempt it again and again.

Watch Shrimp Sausage Gumbo Recipe Video

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New Orleans Shrimp Sausage Gumbo

Watch Recipe Video Above. New Orleans Shrimp Sausage Gumbo has an intense, complicated flavor that comes from making a patiently toasted roux, cajun spices, shrimp stock and finally okra which makes this thick, rich stew even better. This is a weekend project that’s totally worth the time you’ll spend on it because a big pot of this will bring the best kind of satisfaction.

Course Soups

Cuisine Creole

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 Portions

Calories 463kcal

Author Richa

Ingredients

• 1/4 cup Canola Oil
• 3 tablespoons Butter
• 1/2 cup All Purpose Flour
• 1 Bayleaf
• 1 cup White Onions finely chopped
• 1 cup Celery finely chopped
• 1 cup Capsicum finely chopped (green bell pepper)
• 1 teaspoon Garlic
• 4 cups Low sodium Shrimp Stock
• 1/2 cup Crushed Tomatoes / tomato puree
• 1/2 cup Homemade Cajun Seasoning see Note 6 below
• 5-6 Andouille Sausages diced diagonally
• 2 cups Okra diced
• 15-20 Shrimp medium
• Salt to taste
• Parsley chopped (for garnishing)

Instructions

• Start by preparing the roux. Heat oil and butter in a dutch oven or heavy bottomed pot and add flour. Cook the flour while stirring fairly regularly on a medium flame for 20 minutes till it gradually deepens in color to the color of peanut butter. It’s important to keep stirring so that the flour doesn’t stick to the bottom or burn (watch the video above to see how the flour changes color as it cooks).
• Once the roux has reached the desired color, add the bayleaf, onions, celery and capsicum and stir for two to three minutes till the onions are tender. Add garlic and slowly start adding shrimp stock while stirring continuously till the mixture thickens a little and comes to a boil.
• Stir in crushed tomatoes or tomato puree, cajun seasoning and salt (if using) along with sausages and okra. Mix this well and bring this to a boil. Once the stew starts boiling, reduce the flame and cover and let it simmer for 15 minutes or till the okra is cooked and not slimy anymore.
• Add shrimp to the pot, simmer for 8-10 minutes and turn off the flame. (if using smaller or larger sized shrimp, cooking time will vary slightly). Top with chopped parsley and serve hot. This gumbo keeps for days and leftovers taste even better!

Video

Notes

1. Don’t burn the roux: If you don’t have a heavy bottomed pot, make the roux in a cast iron skillet or heavy bottomed pan and then transfer it to a regular soup pot. The key is to keep the flour from burning or sticking to the bottom.
2. Green Bell Peppers: I love the taste and flavor that green bell peppers add. They add a sharpness without being spicy. Avoid using yellow or red bell peppers because they are sweeter in taste.
3. Sausages: My favorite sausages to use in gumbo are andouille but if you can’t get your hands on them, use any variety of pork sausages you like.
4. Shrimp Stock: Shrimp stock makes this gumbo really flavorful. Its best made at home and is really easy to make. Just cook shrimp heads and tails in water and then strain them and reserve the liquid.
5. Okra: If you plan to skip the okra, your gumbo will not be as thick. If your okra is over ripened, it will take longer to cook.
6. Cajun Seasoning: We use homemade cajun seasoning without the salt so that its easy to adjust salt in the recipe. However, if you are using store bought seasoning, reduce the cajun seasoning to 2 tablespoons, taste and then add more.

Nutrition

Calories: 463kcal | Carbohydrates: 26g | Protein: 22g | Fat: 32g | Saturated Fat: 7g | Cholesterol: 84mg | Sodium: 707mg | Potassium: 819mg | Fiber: 6g | Sugar: 5g | Vitamin A: 5591IU | Vitamin C: 45mg | Calcium: 114mg | Iron: 5mg

More Recipes for Meat Lovers

• One-Pot Mexican Rice and Sausages
• Creamy Pumpkin Sausage Mac and Cheese
• One Pot Curried Sausages and Potatoes
• Creamy Chicken Meatballs in Mushroom Sauce
• Slow Cooker Teriyaki Meatballs with Pineapple

The post New Orleans Shrimp Sausage Gumbo appeared first on My Food Story.

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.

Breakfast taquitos filled with a quick scramble along with veggies, cheese, and your favorite toppings is such a quick, easy, and satisfying meal! Make the super versatile scramble seasoning ahead, so you can whip up all kinds of eggy breakfasts in a flash.  (gluten-free, nut-free, with easy soy-free option)

These breakfast taquitos are super easy and super quick, if you have my scramble seasoning on hand. Even if you don’t, making the scramble seasoning is also easy. You just get all the spices, mix them in a jar, and it’s ready. You can use that scramble seasoning on scrambles, omelettes, frittatas, or to make a quick tofu egg salad in many different ways. It works well wherever you want any kind of eggy breakfast flavor.

Definitely make some and use that in this recipe, because then it’s super quick. You just crumble the tofu, add some chopped veggies, the scramble seasoning, and vegan cream cheese. Mix it all up in a bowl, and your scramble is ready to stuff into your breakfast taquitos.

Then, you roll that scramble up in warm tortillas and bake or pan fry. Serve with your favorite toppings, like pico de gallo, salsa, vegan sour cream, etc., and they are just fabulous!

Why You’ll Love Breakfast Taquitos

• quick and easy breakfast that’s super satisfying
• cheesy, veggie-packed tofu scramble stuffed into soft tortillas, baked or pan fried until crisp
• versatile! Customize mix-ins and flavors to taste.
• easy to make gluten-free, nut-free, and even soy-free

Continue reading: 30-Minute Breakfast Taquitos

The post 30-Minute Breakfast Taquitos appeared first on Vegan Richa.

Some days you just want a meal that feels homely without taking forever, and this matar paneer pulao does exactly that.

This matar paneer pulao is the kind of dish you put together on days when you want something comforting but don’t have the mental space for a long recipe. Soft paneer, sweet peas, and fragrant basmati rice all cook together in one pot, and the result is a bowl that feels cozy, familiar, and satisfying every single time.

If you enjoy easy one-pot meals like this, you might also love trying our Tehri (UP style vegetable pulao or yellow rice) or Kabuli Chana Pulao, both are simple, flavourful, and perfect for fuss-free & delicious recipes. 

Ingredients for Matar Paneer Pulao

• Rice: Use a long grain variety of rice to achieve that separate, fluffy rice texture. I have used basmati rice, but any long grain rice will work here.  
• Paneer: Cubed paneer lightly coated in cornflour and fried until golden-brown to help it retain its shape.  If you have 15 extra minutes, I would highly recommend making paneer from scratch using my homemade paneer recipe. It yields really soft and delicious paneer and you’ll be surprised how easy it is to make!
• Veggies: Green peas for sweetness and thinly sliced onions for a soft, caramelised base.
• Whole Spices: Cumin seeds, cinnamon, bay leaves, green and black cardamom, cloves, and peppercorns add warmth and aroma.
• Aromatics: A slit green chilli for gentle heat and brightness.
• Fats: Sunflower oil and ghee for richness and a fragrant finish.
• Seasoning: Salt and a splash of lemon juice for balance.
• Fresh Herbs: Chopped coriander leaves to garnish.

Richa’s Top Tips

• Fry the paneer lightly: A quick shallow-fry helps the paneer stay firm and golden so it doesn’t crumble when mixed with the rice.
• Keep the rice soaked: Soaking basmati for at least 30 minutes ensures long, separate grains that don’t turn sticky while cooking.
• Let the whole spices bloom: Give the spices a minute in hot ghee to release their aroma before adding onions. This step builds the base flavour of the pulao.
• Sauté the rice gently: Stirring the soaked, drained rice in the ghee-spice mixture for a couple of minutes helps coat each grain and prevents breakage during cooking.
• Rest the pulao before serving: Once cooked, let the pulao sit covered for 10 minutes. This allows the flavours to settle and the grains to firm up without turning mushy.

Frequently Asked Questions

Storage Tips

• Fridge: Store the pulao in an airtight container for 2–3 days. Add a splash of water while reheating so the rice stays soft and doesn’t dry out.
• Freezer: You can freeze it for up to a month. Portion it into small boxes, thaw overnight in the fridge, and reheat gently on the stovetop.
• Reheating: Warm on low heat with a little water or ghee. Avoid microwaving for too long because paneer can turn rubbery, short bursts work best.
• Avoid leaving out: Since it contains paneer and cooked rice, don’t leave it at room temperature for more than 1–2 hours.

Serving Ideas

For a quick and light meal, matar pulao pairs well with simple sides like:

• Cucumber raita: super quick and easy, this raita is refreshing & makes for the perfect accompaniment. 
• Boondi Raita: if you want to jazz up your simple side, try this variation for similar flavors in different textures. 
• Asian Slaw: another super light and fresh side fix for a healthy addition to your plate. 
• Curry: for a heartier, more complete meal, matar pulao is excellent when served alongside a flavorful curry. 

Try this matar paneer pulao to satisfy your cravings tonight and don’t forget to tag me on Instagram @my_foodstory so that I can see how you give them your own spin.

Watch Matar Paneer Pulao Recipe Video

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Matar Paneer Pulao

Aromatic, textural, and absolutely delicious, this matar paneer pulao recipe is comforting enough for a weeknight meal but delicious enough to keep it fun and interesting.

Course Main Course

Cuisine Indian

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 portions

Calories 432kcal

Author Richa

Ingredients

• 2 cups basmati rice soaked for 30 minutes
• 400 grams paneer cut into 1 ½ inch cubes
• 2 tablespoons cornflour
• 3 tablespoons sunflower oil
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• ½ inch cinnamon
• 2 bay leaves
• 2 green cardamoms
• 1 black cardamom
• 5 black peppercorns
• 5 cloves
• 1 green chilli slit
• 2 onions thinly sliced, 1 cup
• 1 cup green peas
• 4 cups water
• 1 ½ teapoon salt
• 1 teapoon lemon juice
• 1 tablespoon finely chopped coriander leaves

Instructions

• add the paneer pieces to a bowl, add the corn flour, mix gently to coat the paneer well.
  400 grams paneer, 2 tablespoons cornflour
• Heat a pan or kadai with 3 tablespoons of oil and once the oil is moderately hot, add the paneer pieces & fry them until golden brown from both sides, transfer to a plate and set aside for use later.
  3 tablespoons sunflower oil
• Heat the same pan or kadai, add ghee, add all the whole spices, green chilli, stir & cook over low flame for a minute. add onions & cook over medium heat until turn light golden. Drain water from soaked rice, add to the kadai & saute gently for 2-3 minutes till they are dry. Add green peas, fried paneer pieces, salt, lemon juice, water and stir well. Once it starts boiling, set the pulao on low heat and cook for 12-15 minutes till the rice is cooked. Rest for 10 minutes, garnish with chopped coriander leaves and serve.
  2 cups basmati rice, 2 tablespoons ghee, 1 teaspoon cumin seeds, ½ inch cinnamon, 2 bay leaves, 2 green cardamoms, 1 black cardamom, 5 black peppercorns, 5 cloves, 1 green chilli, 2 onions, 1 cup green peas, 4 cups water, 1 ½ teapoon salt, 1 teapoon lemon juice, 1 tablespoon finely chopped coriander leaves

Video

Nutrition

Calories: 432kcal | Carbohydrates: 46g | Protein: 12g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 6g | Cholesterol: 43mg | Sodium: 479mg | Potassium: 154mg | Fiber: 3g | Sugar: 2g | Vitamin A: 148IU | Vitamin C: 10mg | Calcium: 275mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Matar Paneer Pulao appeared first on My Food Story.

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.

Best Mushroom gravy recipe in 15 minutes. This easy vegetarian mushroom gravy is rich, silky, dairy free and totally fuss-free. No cream, No meat drippings required it’s creamy and rich without butter or oil. It’s a one-pan easy vegan mushroom gravy recipe made with fresh mushrooms, aromatics, broth and soy sauce. Packed with Umami flavours this easy vegan mushroom gravy is easy and simple and made with healthy ingredients.

Simply brown the fresh cremini mushrooms, whisk in a roux (or cornstarch for gluten-free), splash with veggie broth and soy sauce, and finish with thyme. This mushroom gravy is naturally vegetarian, with easy vegan and gluten-free swaps, and a perfect vegetarian gravy to serve with mashed potatoes.

You can serve vegetarian mushroom gravy for rice with aromatic herbed rice, making your meal an experience rather than just another dinner.

Why you’ll love this easy mushroom gravy

• 15 minute stovetop: Dinner rush lifesaver.
• Pan dripping free: Great for vegetarians & weeknights.
• Vegan & gluten-free friendly: Simple swaps keep everyone happy.
• Bold umami Flavour: Mushrooms + soy/tamari + optional nutritional yeast.
• Holiday hero: Pours like velvet over mashed potatoes, herbed rice, poutine, or Thanksgiving stuffing.

Ingredient Notes and Swaps/Substitutions

Step by Step Instructions To Make It

• Melt butter in a heavy skillet over medium-high heat. Add sliced mushrooms in a single layer; leave them undisturbed for 2 minutes to sear, then stir until golden. Add Broccoli florets, cook until soft.
• Sprinkle flour over veggies. Stir constantly until the flour coats everything and no dry patches remain.
  Gluten-free? Skip the flour and whisk 1 Tbsp cornstarch into ¼ cup cold broth for a slurry in Step 4.

• Gradually pour in milk or broth while whisking, scraping up the browned bits. Bring to a simmer; gravy thickens in about 3 minutes. Whisk in nutritional yeast or cream if using.
• Taste, add salt and plenty of chili flakes, thyme or mixed herbs. Grate some cheddar cheese and combine in the gravy.
• Once done, pour over mashed potatoes, rice, roasted veggies, poutine, or anything begging for cozy comfort.

The Making of Mushroom Gravy:

• Start by sautéing your mushrooms and broccoli in some good vegetable oil until they’re just right, tender but with a bit of bite.
• Sprinkle in the wheat flour, and let it hug the veggies, creating a base for our thick and luscious gravy.
• Pour in the milk gradually, stirring constantly to avoid any dreaded lumps.
• Spice time! Add in those herbs and let the mixture sing with flavors.
• Cheese goes in last, melting into the sauce and binding everything together.

Variations & dietary swaps

• Vegan mushroom gravy: Use vegan butter or olive oil; finish with oat cream.
• Gluten-free mushroom gravy: Tamari + GF flour or cornstarch slurry.
• Low sodium Mushroom Gravy: Choose no salt broth and halve the soy sauce.
• Wine Rich: Deglaze mushrooms with ¼ cup dry white wine before adding broth.

Pro tips for perfect gravy

• High heat = deep umami. Let mushrooms sear, don’t overcrowd the pan.
• Broth temperature. Warm broth incorporates faster, preventing lumps.
• Too thick? Whisk in more broth. Too thin? Simmer 1–2 min longer.

Serving ideas (North American classics)

• Mashed potatoes or cauliflower mash (Thanksgiving must!)
• Open face sandwiches with veggie meatloaf.
• Canadian poutine – drizzle over fries + cheese curds (or vegan mozzarella).
• Roasted turkey-style tofu for a plant-based holiday main.
• Seared steaks or grilled portobellos for omnivores.

FAQ

Expert Tips for the Best Mushroom Gravy:

• Mushroom Prep: Clean them with a damp cloth instead of washing – no one likes soggy mushrooms!
• Flour Power: Toast the flour a little to avoid a raw taste.
• Milk Matters: Warm it up first to integrate seamlessly into the gravy.

Make Ahead Mushroom Gravy

You can make ahead mushroom gravy recipe. Whip it up, let it cool, and store it in the fridge. It’s a lifesaver for busy bees.

Storing Secrets:

• Fridge: In an airtight container, it’ll stay happy for 3-4 days.
• Freezer: Freeze it, and it’ll be good for a month. Just thaw and reheat.

Serving Suggestions:

Drizzle this mushroom gravy over steaming hot herbed rice, or use it as a side to give any meal an instant upgrade. It’s versatile, so get creative!

So there you have it! a nutritious broccoli mushroom gravy that’s not just a treat for your taste buds but also a healthy mushroom recipe. This is more than just a dairy free creamy mushroom sauce; it’s comfort in a bowl, ready to make your meals memorable. Happy cooking!

More Such Recipes

• Mushroom Pepper Fry Recipe
• Mushroom Butterbeans Gravy Recipe
• Best Mushroom Sauce Recipe
• Mushroom Pasta Recipe
• Creamy Mushroom Toast Recipe
• Mushroom Rice Recipe
• Butter Garlic Mushroom Recipe
• Caprese Stuffed Portobello Mushrooms
• Mushroom Biryani Recipe

If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe to Rekha’s Whatsapp. You can follow me on Instagram, Facebook, Youtube, Pinterest for more food inspirations.

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Best Vegetarian Mushroom Gravy Recipe

A rich, 15-minute vegetarian mushroom gravy made from scratch with a few ingredients. Simple vegan mushroom gravy recipe that is creamy and delicious. It is dairy free and No meat drippings required. Perfect over mashed potatoes, holiday stuffing, poutine, or roasted veggies.

Course condiments, sauce

Cuisine American, Canadian

Keyword easy mushroom gravy, mushroom, mushroom garvy, vegan mushroom gravy

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 8 1/4 cup each

Calories 82kcal

Ingredients

• 4 Tbsp unsalted butter * or vegan butter / olive oil for dairy-free*
• 1 lb cremini mushrooms baby bella mushrooms, sliced ¼-inch thick
• 1 small yellow onion finely diced
• 3 cloves garlic minced
• 1 tsp fresh thyme leaves * or ½ tsp dried thyme*
• 2 Tbsp all-purpose flour *use 2 Tbsp gluten-free 1:1 flour OR 1 Tbsp cornstarch slurry for GF*
• 2 cups low-sodium vegetable broth warmed
• 1 Tbsp soy sauce tamari for gluten-free*
• ½ tsp freshly ground black pepper
• Sea salt to taste

Instructions

Brown Mushrooms – 5 min

• Melt butter in a large skillet over medium-high heat. Add sliced mushrooms in one layer; leave undisturbed 2 minutes, then stir until golden.

Aromatics – 2 min

• Add diced onion; cook until translucent. Stir in garlic and thyme; sauté 30 seconds.

Make Roux – 1 min

• Sprinkle flour over vegetables. Stir constantly until flour is absorbed and no dry spots remain.

GF option:* Skip flour and whisk 1 Tbsp cornstarch into ¼ cup cold broth; add as slurry in Step 4.

Simmer & Thicken – 3 min

• Gradually whisk in warm vegetable broth and soy sauce. Bring to a gentle simmer, scraping browned bits. Cook until gravy thickens enough to coat the back of a spoon. Stir in nutritional yeast or cream if using.

Season & Serve – 30 sec

• Taste, add salt and black pepper. Serve hot over mashed potatoes, fries (poutine!), roasted veggies, or your favorite mains.

Notes

• Vegan- Swap butter for vegan butter or olive oil; finish with oat cream.
• Gluten-Free- Use tamari + GF flour or the cornstarch slurry method.
• No-Butter Option – Use 4 Tbsp olive oil in place of butter.
• Make-Ahead- Cool, refrigerate up to 4 days or freeze up to 3 months. Reheat gently, thinning with broth if needed.
• Wine Variant- Deglaze mushrooms with ¼ cup dry white wine before adding broth.

Nutrition

Calories: 82kcal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 131mg | Potassium: 287mg | Fiber: 1g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 0.4mg

Some days, you just need a one-pan wonder that makes you feel good without making a mess. That’s where this Basil Fried Rice comes in–light, aromatic, and ready in minutes.

If you’re like me and could happily eat fried rice every other day, you’ll love how quick this Basil Fried Rice is to make. It’s light, herby, and feels fresher than the usual Indo-Chinese stir-fries. 

A handful of basil, some leftover rice, and ten minutes in the kitchen, that’s all it takes to make this comforting bowl of Basil Fried Rice. The mix of garlicky aroma and fresh basil instantly lifts your mood and turns old plain rice into something crave-worthy. And if fried rice is your thing, you should also check out my Veg Fried Rice or Egg Fried Rice recipe next, they’re just as easy, just as delicious.

Basil Fried Rice Ingredients

• Rice: Use cooked basmati or long-grain rice. Day-old rice works best since it’s a bit firm and doesn’t turn mushy while stir-frying.
• Basil: Fresh Thai basil is key here. It brings a lovely fragrance and peppery flavor that makes this dish special.
• Veggies: Finely chopped carrots and baby corn add crunch and color. Feel free to add beans, bell peppers, or peas if you have them on hand.
• Aromatics: Garlic gives the rice its signature stir-fry aroma.
• Seasoning: Just salt and pepper to keep it simple.
• Oil: Any neutral oil works well. Sunflower or vegetable oil keeps the flavors balanced.

Richa’s Top Tips

• Use day-old rice: Freshly cooked rice tends to clump together. Cold, leftover rice gives you that perfect, non-sticky fried rice texture.
• High heat is key: Cook everything on high heat to get that signature smoky, restaurant-style flavor.
• Don’t overdo the basil: A little goes a long way. Add it right at the end so it stays bright and aromatic.
• Add soy sauce sparingly: If you decide to season further, start with a light splash, too much can overpower the basil.
• Chop small, cook fast: Keep the veggies finely chopped so they cook quickly and blend well with the rice.

Frequently Asked Questions

Storage Tips

• Fridge: You can let the fried rice cool completely before transferring it to an airtight container. It’ll stay fresh for up to 3 days. 
• Freezer: Basil fried rice freezes well for up to a month. Portion it into freezer-safe containers, thaw overnight in the fridge, and stir-fry again for a few minutes before serving.
• Reheating: Cook it in a pan with a splash of water or oil to bring back that just-cooked texture.

Serving Ideas

Basil Fried Rice is one of those dishes that goes with just about anything — here are a few ways to make it shine:

• With Chilli Paneer: The spicy, tangy sauce of Chilli Paneer pairs perfectly with the freshness of basil rice.
• With Sweet Corn Soup: Light, comforting, and a great way to start your meal.
• With Kung Pao Chicken: The nutty, spicy sauce adds a delicious contrast to the herby rice.
• With Garlic Tofu Stir Fry: A great vegetarian option that’s full of bold flavours.
• With Chilli Oil: Drizzle a spoonful of homemade chilli oil for that extra heat and crunch.
• As a Base for Curries: Works wonderfully with Thai-style curries like Thai Chicken Curry or Vegetable Korma Curry if you want something saucier.

Customisation Ideas

• Add Protein: Toss in some pan-fried tofu, prawns, or shredded chicken to turn it into a hearty meal.
• More Veggies: Throw in bell peppers, mushrooms, or snap peas for extra crunch and colour.
• Make it Spicier: Stir in a spoonful of homemade Chilli Oil or finely chopped Thai chillies for that fiery edge.
• Fried Egg on Top: A sunny-side-up egg makes this feel like comfort food with a little extra flair.
• Saucy Twist: Drizzle some soy sauce or a dash of fish sauce at the end for a deeper umami flavour.

And there you have it, a quick, flavourful Basil Fried Rice that tastes just as good as your favourite takeout version (maybe even better). It’s fresh, fragrant, and endlessly adaptable, whether you want to keep it veggie-loaded or toss in some protein.

If you give it a try, don’t forget to tag @my_foodstory  on Instagram. I’d love to see how your version turns out!

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Basil Fried Rice

Super quick and easy, this basil fried rice recipe is a refreshing, herby, garlicky dish that makes for the fastest dinner ever!

Course Main Course

Cuisine Indian Chinese

Diet Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 198kcal

Author Richa

Ingredients

• 1 ½ tablespoons cooking oil
• 1 tablespoon finely chopped garlic
• ¼ cup very finely chopped carrots
• ¼ cup very finely chopped baby corn
• 2 ½ cups cooked basmati rice got by cooking ½ cup raw basmati
• 1 cup fresh basil leaves julienned
• ½ teaspoon salt
• ½ teaspoon ground pepper

Instructions

• Heat oil in a pan or kadai, add garlic and saute for 30 seconds on high until fragrant.
  1 ½ tablespoons cooking oil, 1 tablespoon finely chopped garlic
• Add carrots, baby corn and saute on medium for 1-2 minutes until tender.
  ¼ cup very finely chopped carrots, ¼ cup very finely chopped baby corn
• Add the cooked rice, basil leaves, salt, pepper and toss for a minute or 2 and serve.
  2 ½ cups cooked basmati rice, 1 cup fresh basil leaves, ½ teaspoon salt, ½ teaspoon ground pepper

Notes

1. Basmati rice is most suitable for this recipe which may be replaced with any long grain rice.
2. Any cooking oil may be used, I have used sunflower oil.

Nutrition

Calories: 198kcal | Carbohydrates: 33g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 298mg | Potassium: 123mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1696IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Basil Fried Rice appeared first on My Food Story.

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.

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

The post 1-Pan Mushroom Potato Casserole appeared first on Vegan Richa.

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.

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

1. Peel and mince the onion and garlic cloves.
2. Peel and cut the carrot into cubes
3. In a large pot, heat olive oil.
4. Add onion, garlic, ginger and sauté till the onion is slightly translucent.
5. Throw in the carrots.
6. 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.
7. Cube or tear the cooked chicken and add to the simmering pot of soup.
8. Wash the lettuce well, tear and add to the soup.
9. Add the cooked noodles/spaghetti if using.
10. Check the seasoning and add salt and/or pepper if required.
11. Adjust the consistency of the soup with water if required.
12. Simmer for another 7-10 minutes.
13. Serve hot with bread of choice.

brunch, dinner, Main

chicken, chicken soup, lettuce

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.

I’m back with an ultra low carb vegetarian meal plan for 7 days that has worked wonderfully for me on my weight loss journey. This vegetarian low carb meal plan includes breakfast, lunch, snack dinner in 30 minutes. I have shared meal ideas along with a printable grocery list & meal prep hacks to gear up metabolism & burn fat fast!

If you have read about my progress with a low carb vegetarian diet with high protein, you will get to know why and how I started.

After successfully losing weight while maintaining high energy levels & feeling satiated, I not only feel good but motivated to go more strict on the carbs as my body is responding amazingly! The key here is to go slow because a holistic approach is always better!

I’m a qualified nutritionist not an RD or NHS dietitian. This is exactly what I’m eating right now. Use it for ideas, then speak with your own healthcare pro before starting.

Quick Rules I am Following

(100 g+ protein • < 50 g net carbs • now shown in metric and U.S. measures)

My 7 Day LOW CARB Vegetarian Meal Plan | HIGH PROTEIN

In this detailed meal plan, while I have to limit carbs, I have ensured to not compromise on high proteins, healthy full fat from natural sources & fiber. Along with this I am also including eggs in my vegetarian rapid weight loss diet!

Portion guide: I’m 5’7″ (168 cm) and started at 196.2 lb. Adjust up or down for your own energy needs

Day 1: Refuel & Trim

• Breakfast: 2 slices Low-Carb Cottage-Cheese Bread + 3 fried eggs
• Lunch: Shirataki noodle stir fry with 200 g / 7 oz soft tofu
• Snack: 170 g / ¾ cup Greek yogurt + 2 Tbsp hemp seeds
• Dinner: Paneer-tempeh tikka salad bowl (skip quinoa if you want to keep low carb)
• Total carbs: 47 g

Day 2: Fibre-Protein Balance

• Breakfast: matcha Chia pudding (30 g / 3 Tbsp chia, 240 mL / 1 cup almond milk) + 1 scoop vegan protein
• Lunch: Cauliflower rice burrito bowl with 150 g / 5 oz tempeh
• Snack: 2 hard-boiled eggs
• Dinner: 3 egg omelette pizza (mozzarella, olives)
• Total carbs: 33 g

Day 3: Energise & Balance

• Breakfast: 3 eggs spinach omelette + 50 g / ¼ cup feta
• Lunch: Thai coconut lime soup with 150 g / 5 oz tofu & shirataki “rice”
• Snack: 30 g / 1 oz roasted almonds
• Dinner: Halloumi broccoli tray bake (120 g / 4 oz halloumi) or Broccoli Edamame Salad
• Total carbs: 30 g

Day 4: Green & Lean

• Breakfast: Protein smoothie (spinach, 240 mL / 1 cup soy milk, 1 Tbsp peanut butter, 1 scoop protein)
• Lunch: Grilled veggie plate + 120 g / 4 oz halloumi + 2 Tbsp hummus
• Snack: Celery sticks + 50 g / ¼ cup cottage cheese dip
• Dinner: Keto palak paneer over 2 cups sautéed cabbage
• Total carbs: 32 g

Day 5: Simplify & Sustain

• Breakfast: Tortilla quiche ( use almond flour tortilla + 2 eggs, peppers, 30 g / 1 oz cheddar)
• Lunch: Shirataki pad Thai with 200 g / 7 oz tempeh, 2 Tbsp peanuts
• Snack: Bulletproof turmeric latte
• Dinner: Zucchini-boat pizzas (paneer, tomato, basil)
• Total carbs: 29 g

Day 6: Wholesome Boost

• Breakfast: Avocado egg salad lettuce wraps (3 eggs, ½ avocado)
• Lunch: Chinese Eggplant Tofu+ Low Carb Shirataki Rice
• Snack: 30 g / ¼ cup pumpkin seeds
• Dinner: Stuffed portobellos (tofu mince, spinach, nutritional yeast)
• Total carbs: 35 g

Day 7: Bright & Balanced

• Breakfast: Ejjeh + Butter Garlic Mushroom
• Lunch: Rainbow mason jar salad (kale, cabbage, 100 g / 3½ oz tempeh, 2 Tbsp hemp seeds)
• Snack: 125 g / ½ cup coconut yogurt + 1 Tbsp cacao nibs
• Dinner: Egg drop miso soup + 120 g / 4 oz tofu cubes
• Total carbs: 30 g

7-Day Meal Plan

Net carb and protein tallies use USDA averages; adjust portions to suit you.

Grocery List (In Metric & U.S.)

In this week, I was more prepared & organized to have my shopping list sorted. The items cater to a vegetarian eggs included keto grocery list, aligning with this ultra-low carb meal plan.

Meal-Prep Notes

1. Bake two loaves of Low Carb Cottage Cheese Bread on Sunday—slice, then freeze.
2. Marinate paneer & tempeh (plain yogurt + tikka spices) for quick grilling.
3. Bag pre-measured protein powder (30 g / 1 oz each) for shake & go mornings.
4. Roast spaghetti squash whole (45 min @ 400 °F / 200 °C), fork into noodles, refrigerate.

Why This Works?

• Eggs & dairy = complete, carb-light proteins.
• Tempeh, tofu, paneer pump amino acids without grain carbs.
• Shirataki fills the plate; its glucomannan fibre keeps net carbs tiny.

Five-Day Check-In (My Real Numbers)

After five days on this 100 g-protein vegetarian keto plan I’m 1.4 kg / 3 lb lighter, my workouts feel stronger, and no 3 p.m. slump—extra protein is magic for satiety.

Frequently Asked Questions

Ready to Try It?

Grab the grocery list, bake that cottage cheese bread, and batch cook your veggies. Comment below if you join me on this high protein vegetarian keto sprint let’s compare results!

If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe to Rekha’s Whatsapp. You can follow me on Instagram, Facebook, Youtube, Pinterest for more food inspirations.

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

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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

1. Peel and mince the onion and garlic cloves.
2. Peel and cut the carrot into cubes
3. In a large pot, heat olive oil.
4. Add onion, garlic, ginger and sauté till the onion is slightly translucent.
5. Throw in the carrots.
6. 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.
7. Cube or tear the cooked chicken and add to the simmering pot of soup.
8. Wash the lettuce well, tear and add to the soup.
9. Add the cooked noodles/spaghetti if using.
10. Check the seasoning and add salt and/or pepper if required.
11. Adjust the consistency of the soup with water if required.
12. Simmer for another 7-10 minutes.
13. Serve hot with bread of choice.

brunch, dinner, Main

chicken, chicken soup, lettuce

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)

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