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.

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.

Spinach mushroom lasagna is also known as vegetarian lasagna with spinach and mushrooms or creamy spinach and mushroom pasta bake. It is a rich and comforting italian inspired dish which is layered with tender lasagna sheets, creamy mushroom spinach filling and a gooey melted cheese. Spinach & Mushroom Lasagna Lasagna is one of the most...

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The post Spinach Mushroom Lasagna Recipe appeared first on Yummy Tummy.

Marry me tofu bake is like a high protein plant-based lasagna style bake. Tofu, creamy smoky sauce, spinach sun-dried tomato tofu ricotta, and no pasta! Lasagna meets tofu parmigiana meets marry me tofu, minus pasta. Easy to make all in one baking dish. Over 20 gm protein! Options for gluten-free, soy-free, and nut-free

My husband loves my tofu parmesan bake, and so did you guys, because lots of you have made that one and variations of it since I first posted it. It’s basically like a lasagna with this delicious spinach ricotta filling and some pasta sauce, all layered up but with tofu slices instead of lasagna noodles. It’s a hearty dish that’s easy to make and can be served in various ways.

For this marry me tofu bake, I changed up the fillings. I used the flavors from my marry me pasta and made this creamy smoky sauce and the an umami filled ricotta filling to create something new and delicious. It has this incredible, smoky rose-style sauce. Then, we make the spinach ricotta filling, but we also add sun-dried tomato and some heat to it for a richer deeper umami flavor.

Together, all of these flavors create a sort of a marry me pasta flavor profile, but in a parmigiana kind of format. This bake is hearty, delicious, and everybody’s going to keep going in for seconds. And thirds!

It is a high-protein dish, because we use tofu layers instead of lasagna noodles, add tofu to our spinach ricotta filling and even in the creamy pasta sauce. The pasta sauce gets its creaminess from protein-rich cashews and tofu. So, there’s protein in each element of this dish. If you don’t want to use cashews for the sauce, you can use hemp seeds or silken tofu as another source of protein. There’s also nutritional yeast in the sauce, which adds even more protein to each helping, making each serving super satisfying and delicious.

You can serve this with some sourdough or whole grain bread for even more protein, or over lentil spaghetti or lentil pasta for an extra protein boost.

Why You’ll Love Marry Me Tofu

• super simple, 1-pan, weeknight meal
• Lasagna meets tofu parmigiana meets marry me tofu, minus pasta!
• bakes in the oven, so very little active cooking time
• tofu in creamy, smoky, marry me cream sauce
• high protein dinner
• easy gluten-free, nut-free, and soy-free options

Continue reading: Marry Me Tofu Bake (Lasagna style)

The post Marry Me Tofu Bake (Lasagna style) appeared first on Vegan Richa.

Looking for a wholesome, protein-packed meal that’s both nutritious and delicious? Dal Palak is the perfect combination of creamy lentils and fresh spinach, infused with aromatic spices for a comforting and flavorful dish. This easy-to-make recipe is not just healthy but also bursting with taste, making it a great choice for a hearty lunch or dinner. Whether paired with steamed rice or warm rotis, this dish is sure to become a family favorite. Keep reading to learn how to make this fan-freaking-fantastic dish in no time!

Dal Palak is a versatile dish that can be enjoyed year-round, but it becomes especially popular during the winter months when fresh spinach is in season. The combination of protein-rich lentils and iron-packed spinach makes it a nutritious choice for colder days, providing warmth and energy.

In Indian households, Dal Palak is a staple comfort food, often prepared as part of everyday meals rather than being reserved for special occasions. However, it is commonly made during festivals like Navratri and Ekadashi, when people opt for simple, sattvic (pure) vegetarian meals. Additionally, it is a favorite during fasting periods and post-festival detoxes, as it is light, easy to digest, and highly nutritious.
Whether enjoyed as a cozy winter dish, a nourishing meal during festive times, or simply as part of a balanced diet, Dal Palak remains a beloved classic in Indian cuisine!

This Dal Palak recipe was inspired by my other delicious dal variations on the Subbus Kitchen site, where I’ve explored different ways to bring out rich, comforting flavors in traditional Indian cooking. For a perfectly balanced meal, pair this with this amazing Jeera Aloo recipe—the combination will elevate your dining experience with complementary textures and flavors. Trust me, once you try this, it’s going to be a staple in your kitchen!

Ingredients

A clear, well-organized shot of the ingredients for Dal Palak helps showcase the freshness and simplicity of this wholesome dish. Each ingredient plays a crucial role in balancing flavors, texture, and nutrition. Toor dal (pigeon pea lentils) is chosen for its creamy texture and mild flavor, perfectly complementing the fresh spinach (palak), which adds earthy richness and a boost of vitamins. Garlic and green chilies infuse a hint of spice and warmth, while cumin seeds and mustard seeds enhance the dish with their aromatic depth. Turmeric powder and hing (asafoetida) aid digestion and bring out the vibrant color. Finally, a drizzle of ghee at the end elevates the dish, adding a rich, comforting finish.

Ingredients for Dal Palak:

• Toor Dal (Pigeon Pea Lentils)
• Fresh Spinach (Palak)
• Onion
• Tomato
• Red Chilies
• Garlic
• Mustard Seeds
• Cumin Seeds
• Turmeric Powder
• Hing (Asafoetida)
• Red Chili Powder
• Coriander Powder
• Salt
• Ghee
• Water

See recipe card for quantities.

Instructions

1. Trim the edges of the spinach stems and wash them thoroughly in water. I filled a large vessel with water and soaked the spinach for a while, allowing any sand particles to settle at the bottom. Instead of pouring out the water, carefully lift the spinach leaves to avoid disturbing the sediment. 

2. Once cleaned, chop the spinach and set it aside.

3. Finely chop the onions, tomatoes, ginger, and garlic. Place the toor dal in a vessel and rinse it twice with water, then drain the water completely. Add fresh water to the washed dal along with a pinch of turmeric. Place the vessel inside a pressure cooker, close the lid, and secure it with the whistle.

4. Allow the dal to cook for 5–6 whistles. Once the pressure releases naturally, mash the dal thoroughly and set it aside.

5. Heat oil in a pan and add finely chopped onions. Then, add the chopped garlic and ginger, and sauté until the onions turn translucent.

6. Now, add the chopped tomatoes and sauté until they turn soft and mushy.

7. Next, add turmeric powder, red chili powder, and coriander powder.

8. Next, add the chopped spinach to the pan and Sauté the spinach for 4–5 minutes.

9. Add the cooked and mashed dal to the sautéed spinach. Stir in salt and mix well. Add water to adjust the consistency to your liking.

10. Let the dal palak simmer on low flame for 5 minutes.

11. Heat ghee in a pan. Add mustard seeds and cumin seeds, allowing them to sputter. Then, add broken red chilies and stir well.

12. Pour the tempering over the dal palak and mix well. Turn off the heat. Your dal palak is now ready to serve.

Hint: For extra flavor, try adding a squeeze of fresh lemon juice just before serving. It will brighten up the dish and balance the richness of the dal.

Variations

Here are some delicious variations of Dal Palak you can try to add a twist to the traditional recipe:

1. Moong Dal Palak – Substitute toor dal with moong dal for a lighter, quicker-cooking version of the dish. The moong dal adds a delicate flavor while maintaining the creamy texture.
2. Dal Palak with Coconut – Add freshly grated coconut to the dal towards the end of cooking for a rich, creamy texture and a slightly sweet flavor.
3. Lemon Dal Palak – Add a squeeze of fresh lemon juice towards the end of cooking to enhance the flavors with a tangy kick. This adds a refreshing zing to the dish.
4. Spicy Dal Palak – If you like extra heat, increase the number of Red chilies or add a pinch of red chili flakes while cooking the spices.
5. Dal Palak with Veggies – Include other vegetables like carrots, potatoes, or even bottle gourd to make it a more wholesome, one-pot meal.
6. Kasuri Methi Dal Palak – For an aromatic twist, stir in some dried fenugreek leaves (kasuri methi) towards the end of cooking. It adds a unique flavor to the dal palak.
7. Garlic and Ginger Dal Palak – For a more robust flavor, increase the amount of garlic and ginger in the tempering. You can also add a bit of garlic paste for extra depth.
8. Dal Palak with Ghee Tadka – Finish the dish with a flavorful ghee tempering (tadka) of garlic, cumin seeds, and dried red chilies for a richer taste.

These variations allow you to experiment and tailor the dish to your taste, while still keeping the essence of Dal Palak intact!

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]:

Recipe Card

Print

Dal Palak – Healthy Spinach and Lentil Curry Recipe

Dal Palak is a wholesome and flavorful dish made with protein-rich lentils and nutrient-packed spinach, infused with aromatic spices. This comforting curry is not only delicious but also easy to prepare, making it a perfect choice for a healthy meal. Whether paired with rice or roti, Dal Palak is a great way to enjoy a balanced, nourishing dish that’s both satisfying and packed with flavor.

Course Dal Varieties

Cuisine Indian Recipes, North Indian, South Indian, South Indian Recipes

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 212kcal

Author Sowmya Venkatachalam

Equipment

• 2 Heavy Bottomed Pan
• 1 Pressure Cooker
• 1 Mixing Bowl

Ingredients

• ½ Cup Toor Dal (Pigeon pea) 1 Cup - 250ml
• ¼ teaspoon Turmeric Powder
• 1 tablespoon Oil
• 1 teaspoon Ginger Finely Chopped
• 1 teaspoon Garlic Finely Chopped
• 1 nos Onion Finely Chopped
• 1 nos Tomato Finely Chopped
• ¼ teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• 1 teaspoon Coriander Powder
• 1 bunch Palak (Spinach) about 50 grams
• 1½ teaspoon Salt adjust to your taste

For Tempering

• 1 tablespoon Ghee
• 1 teaspoon Cumin Seeds
• 2 no Red Chili
• 1 Sprig Curry Leaves

Instructions

• Trim the edges of the spinach stems and wash them thoroughly in water. I filled a large vessel with water and soaked the spinach for a while, allowing any sand particles to settle at the bottom. Instead of pouring out the water, carefully lift the spinach leaves to avoid disturbing the sediment. Once cleaned, chop the spinach and set it aside.
  1 bunch Palak (Spinach)
• Place the toor dal in a vessel and rinse it twice with water, then drain the water completely. Add fresh water to the washed dal along with a pinch of turmeric. Place the vessel inside a pressure cooker, close the lid, and secure it with the whistle.
  ½ Cup Toor Dal (Pigeon pea), ¼ teaspoon Turmeric Powder
• Allow the dal to cook for 5–6 whistles. Once the pressure releases naturally, mash the dal thoroughly and set it aside.
• Heat oil in a pan, add the chopped garlic and ginger, and sauté until fragrant. Then, add the onions and cook until they turn translucent.
  1 tablespoon Oil, 1 teaspoon Ginger, 1 teaspoon Garlic, 1 nos Onion
• Now, add the chopped tomatoes and sauté until they turn soft and mushy.
  1 nos Tomato
• Next, turmeric powder, red chili powder, and coriander powder.
  ¼ teaspoon Turmeric Powder, 1 teaspoon Red Chili Powder, 1 teaspoon Coriander Powder
• Next, add the chopped spinach to the pan and Sauté the spinach for few minutes.
  1 bunch Palak (Spinach)
• Add the cooked and mashed dal to the sautéed spinach. Stir in salt and mix well. Add water to adjust the consistency to your liking.
  1½ teaspoon Salt
• Let the dal palak simmer on low flame for 5 minutes.
• Heat ghee in a pan and add cumin seeds, allowing them to splutter. Then, add broken red chilies and curry leaves, stirring well.
  1 tablespoon Ghee, 1 teaspoon Cumin Seeds, 1 Sprig Curry Leaves, 2 no Red Chili
• Pour the tempering over the dal palak and mix well. Turn off the heat. Your dal palak is now ready to serve.

Video

Notes

Tips for Making Delicious Dal Palak

1. Use Fresh Spinach – Always use fresh, tender spinach leaves for the best flavor and texture. Avoid using wilted or overly mature leaves.
2. Rinse Spinach Properly – Soak and wash the spinach thoroughly to remove any dirt or sand before chopping.
3. Choose the Right Dal – Toor dal, moong dal, or a combination of both works best for a creamy and flavorful Dal Palak.
4. Cook Dal Until Soft – Pressure cook the dal until it is completely soft and mash it well for a smooth texture.
5. Don’t Overcook Spinach – Add spinach towards the end of cooking and let it simmer just until it wilts to retain its color, nutrients, and flavor.
6. Enhance with Garlic – A good amount of garlic in the tempering enhances the taste and complements the spinach beautifully.
7. Add a Tangy Touch – A squeeze of lemon juice or a bit of tamarind extract balances the flavors and enhances the overall taste.
8. Spice it Up – Adjust the spice level by adding green chilies or a pinch of red chili flakes for an extra kick.
9. Finish with Ghee Tadka – A final tempering (tadka) of mustard seeds, cumin, garlic, and dried red chilies in ghee adds a rich aroma and enhances the taste.
10. Adjust Consistency – If the dal thickens upon cooling, add a little warm water while reheating to bring it back to the desired consistency.

Follow these tips to make a perfectly flavorful and comforting Dal Palak every time!

Nutrition

Serving: 1Cup | Calories: 212kcal | Carbohydrates: 29g | Protein: 13g | Fat: 5.1g | Fiber: 11g

The post Dal Palak appeared first on Subbus Kitchen.

 Keerai is the Tamil name for Green Leafy vegetables in general . Spinach is known as palak keerai , fenugreek is known as Vendhiya Keerai , Amaranthus is known as Arai Keerai , Dill Leaves is known as Soi Keerai ,Drumstick leaves as Murunga keerai so on and so forth.

We all know how healthy and beneficial is the inclusion of greens in our daily diet . So pls do make it a point to include greens as a part of diet atleast once or twice a week  . Of course please exercise caution and consult your Doctor if greens need to be  avoided due to underlying medical conditions.

I am very fond of keerai sambar, keerai masiyal and keerai kootu in south indian cuisine whereas in North Indian cuisine my favorites are Dal Palak,Palak Paneer , Methi theplas, Palak Paratha which feature frequently on our meals regularly. 

Keerai kootu has been my childhood favorite and I would eat this almost everyday as a little girl . The mild sweetness from the cooked moong dal blends well with the coconut jeera paste and cooked palak and the final tempering of mustard in coconut oil simply elevates the flavor profile of the kootu.  You can pair it with some delicious sambar rice or mix this kootu with some steamed rice and ghee and enjoy as is.   You can use any variety of keerai for this kootu,but I personally love palak.  I don't like Methi in kootu as it imparts a slightly bitter taste to the kootu which puts me off.

The green Leafy vegetables need to be cleaned very well before using.  There may be a chance of lot of weeds or some rotten leaves hidden in the bunch . I am sharing a detailed video on how to clean the green Leafy vegetables at ease.  If the stems are tender,I chop them finely and use it too while making the kootu.

If you are a lover of exotic greens, then Baby Bokchoy and Shitaake stir fry by Preethi will be the best choice.  I was paired with Preethi for August's Theme of Leafy Greens theme suggested by Seema of Mildly Indian.

A simple lunch platter of keerai kootu, jeera pepper rasam and beetroot curry with fried papads. (Pic updated on Nov 5th 2024)

Ingredients 

Method 

• Clean and wash the spinach  bunch well . Finely chop the palak and cook it well . No need to pressure cook .you can cook it in regular open pot until the raw flavor is lost. Use a heavy bottomed pan always.
• Grind the coconut, jeera ,pepper, red chillies to a fine paste with sufficient water.
• Once the palak is cooked, add this coconut paste,bring it to a rolling boil and then add the cooked moong dhall .
• Ensure the cooking is on medium flame and you are stirring constantly to avoid burning . Moong dhall and coconut paste will stick to the pan very quickly.
• Once the kootu reaches a rolling boil,turn off and prepare a tempering of mustard, udad dhall and asafoetida in coconut oil and pour it over the kootu . Relish the kootu with rice and papads. 

 Cheela or Besan ka cheela is a popular brekfast  in North India made from gramflour known as Besan . There are many variants in making cheela ,can be plain with just basic spices used for flavoring or we can add in some finely chopped veggies and make it a healthier version .

Cheela makes for a very filling breakfast and also a perfect lunch box option.  Gramflour is certainly a magic ingredient which makes the recipe absolutely delicious and tasty . This morning it was raining and chilly making us want to indulge in something that would pep us up for the day and we dint want to have anything deep fried ,so that's how this healthy breakfast was made .

Pin me 

Kolmi shaak baaja is a classic, slightly lesser-known Bengali-style side dish. This quick, easy, vegan water spinach stirfry is all about the greens and is flavoured with just a few ingredients classic to this cuisine. If you find a bunch of kolmi shaak, don’t forget to try this recipe and share with us your feedback.
My parents taught me to be fearless with vegetables. The common thing they say is to try it.. you will know! This has actually saved me a lot many times especially when I move from one country to another. Now I am able to confidently try a new set of greens with a fair approximation of how they will taste. A huge thank you to my parents to set this trend alive in me.
After moving from Malaysia I had not seen water spinach. The bunches in the greengrocer were certainly a surprise. So here we go again with a few dishes across the regions I travel all made with water spinach.

What is water spinach?

Water morning glory, water spinach, kangkong, vayal cheera, swamp valley greens are all Ipomea aquaticus. This green leafy species is a water-loving plant,  just as the name suggests. The leaves are slightly conical and dark green. The stem is tube-like, suggesting the aquatic nature. The leaves and the tender twigs are edible. The soft twig snaps till where it is edible, therefore cleaning is pretty much like snapping of asparagus. Don’t forget to check the leaves on both sides for bugs. This leafy green is know for its laxative property along with high mineral content.

Precautions while buying water spinach

Do not pick up this green if you are not sure of the source as it is a plant used in water remediation. Since plant loves to absorb minerals in large quantities, growing them near toxic sources helps to clean the water. Spinach sourced here is unsuitable for consumption as it may have toxic metals. Preferably pick up the greens from where you know their growth is or with clear labelling.

Ingredients to make this kolami shaak baaja

Water spinach: check the leaves ad snap off the tender stalks of the kolmi shaak. Wash thoroughly and drain. Chop the greens roughly, the stalk I chop bit smaller than the greens.
Spices: to add to the smokey flavour of mustard oil, it is kala jeera and ajwain that infuses the oil. Follow this up with garlic and red chillies. Now, these two depend on the flavour you prefer to have. For this dish, I choose to use a bit more garlic and keep the red chillies intact so they release the flavour, not the heat. If you want to have a spicier flavour, split the chillies.
Oil: you can’t miss the classic mustard oil flavour in this dish. It gives it that unique smokey intensity that it really needs. I don’t have any swaps here as another will just change the flavour altogether. We have used mustard oil to make Dal pitha and dudh sukto on this blog.

The recipe card below carries the detailed step-by-step recipe to make this baaja. You can save it onto your pinboard directly from here. When you make this recipe share with us how you paired it or how you liked it and please rate the recipe with a 5-star rating.

Can I make this baaja with other greens?

The same baaja can be made with any soft greens. So far, I make this with English spinach (palak), amaranth leaves, Swiss chard, Chinese mustard, beet greens or broccoli greens. You can try the same with the greens you have as well.

Stay connected

The kolmi shaak baaja with some steamed rice and dudh shukto made us a wonderful dinner. Hope you enjoy the experience of a small Bengali cuisine platter. Finish off the meal with the unique plastic chutney recipe. Save up this recipe onto your pinboards to use later.
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