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

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This quick and simple Chinese chicken onion stir fry dinner is a real winner because it is ready in under 30 minutes which is exactly what you need after all the post-holiday exhaustion!

To be absolutely honest, I didn't intend to open my blog in the new year with this recipe! Wondering why?

This chicken onion stir fry recipe is definitely a keeper and I can guarantee that you will reach out for it more often than not after you try it once!

This is a good recipe and will please everyone in the family for sure; then what is my reluctance for?

This delicious recipe of chicken onion stir fry is an everyday recipe that must be part of your weekly meals thanks to its ease of prep and incredible taste!

But all I wanted was a showstopper recipe to open my blog this new year! You know, that party-kinda recipe?

Unfortunately I could not make that on time and there was no way I could delay sharing a new recipe for another day! So here I am with this delish chicken onion stir fry with all its glory!

What is Chicken Onion stir fry?

Chicken onion stir fry is a quick & easy chicken dinner where thinly sliced chicken is cooked over high heat with regular onions and spring onions!

Chicken and onions are flavored with simple sauces and/or seasonings until everything is tender, slightly caramelized and flavorful while onions are left crunchy!

This dish has a flavor profile of savory & mild sweetness thanks to the oyster sauce and onions; but can be made spicy if you like them that way by adding any hot sauce of your choice.

You can relish this chicken onion stir fry with plain white rice or stir fry noodles as this pairs with both beautifully!

The post Chinese Chicken & Onion Stir Fry | Best Ever Restaurant Style Onion & Chicken Stir Fry 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.

Pumpkin & potato are tempered with nigella seeds and slow-cooked in mustard oil for a dish that heroes the pumpkin’s sweetness. 

Calling all home cooks looking for quick and healthy weekday/weeknight meal ideas – add this pumpkin & potato in mustard oil dish to your repertoire! It’s the kind that comes together in a jiffy, requires just one spice (coz salt and turmeric powder are MUSTS and don’t count) and pairs well with rice or Indian bread of choice. 

The Pumpkin & Potato in Mustard Oil is a version of the Kumdo’r Chechki, a traditional Bengali side dish wherein the pumpkin is grated or (extremely) thinly sliced and slowly cooked in its own juices. It’s the kind of dish that celebrates the natural flavours of the vegetable. If you’d like to try a traditional chechki, head over to the recipe for Mulo Chechki (provided radishes are in season). 

Tips to remember for the Pumpkin & Potato in Mustard Oil 

• Julienne the vegetables and try to maintain consistency in size; this helps all the food cook evenly. 
• Remember to add the pumpkin later, as it cooks faster than potatoes. 
• You can make this without the potato; just increase the amount of pumpkin.
• Always use double the amount of pumpkin as it reduces when cooked.

This sun-dried tomato roast makes a stunning centerpiece for any holiday table. Packed with umami and filled with a hearty blend of mushrooms and potatoes, it delivers deep flavor and satisfying texture in every slice. Completely vegan, gluten-free, and soy-free with an easy nut-free option.

This is my version of a vegan holiday roast. We make this “meat” mixture with some white beans and almond flour, and process it until smooth. I also add some sun dried tomatoes for that rich, umami flavor. 

The mixture becomes like a pâté in the food processor, then we spread that onto parchment paper.

Next, make the stuffing with cooked mushrooms, potatoes, and herbs. Place that on top of the bean mixture, roll it up using the parchment, and bake it. 

It turns into this delicious, amazing-smelling roast that’s full of herbs and deep umami flavor from the sun dried tomatoes. It’s just perfect!

It’s completely gluten-free, but if you prefer, you can use all-purpose flour instead of tapioca starch. It’s also soy-free, since many of you asked for a soy-free option after I made that very popular tofu holiday roast a few years ago. 

You can easily adjust the flavors to your taste! Use fewer sun-dried tomatoes or different herbs, if you like. I usually serve it with a side salad, my simple vegan gravy, and some roasted vegetables for a perfect holiday or dinner plate.

Why You’ll Love Sun Dried Tomato Roast

• umami-packed vegan holiday roast
• savory mushroom-potato stuffing
• make-ahead friendly vegan holiday entree
• naturally gluten-free and soy-free with nut-free option

Continue reading: Sun Dried Tomato Holiday Roast with Mushroom-Potato Stuffing

The post Sun Dried Tomato Holiday Roast with Mushroom-Potato Stuffing appeared first on Vegan Richa.

A creamy vegan cheese log coated in crunchy pecans and fresh herbs is perfect for holiday parties served with crackers and veggies. This recipe is super easy, delicious, and versatile! (gluten-free, soy-free and nut-free options)

This is a wow-worthy, super easy vegan cheese log that you can whip up for any party, potluck, or holiday gathering. It’s delicious, cheesy, and creamy with a fantastic pecan-herb crumb which adds wonderful texture and flavor. 

The holiday cheese log pairs beautifully with all kinds of veggies, crudites, crackers, fruit, or even spicy jams and chutneys. It’s perfect on a charcuterie board served with mango chutney and paired with one of my cheese balls, like my Jalapeno popper cheese ball.

You can also use this creamy cheese as a spread for baguettes or bagels or even to make grilled cheese, quesadillas, or mac and cheese. For mac and cheese, just add some stock to a pan, heat it up with the cheese log to make a sauce, and toss in your cooked pasta of choice. 

This vegan cheese log recipe is flexible and easy to adapt to your flavor profile. Try adding paprika and jerk seasoning, Cajun spices, or extra red pepper flakes for a spicy version.

Why You’ll Love this Vegan Cheese Log

• creamy vegan cheese log coated in crunchy toasted pecans and fresh herbs
• perfect for parties, potlucks, cheese boards, and charcuterie boards
• easy to make and versatile! Try different base and seasoning options.
• easy to make gluten-free, soy-free, and/or, nut-free

Continue reading: Holiday Vegan Cheese Log

The post Holiday Vegan Cheese Log appeared first on Vegan Richa.

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.

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.

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.

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

Pumpkin & potato are tempered with nigella seeds and slow-cooked in mustard oil for a dish that heroes the pumpkin’s sweetness. 

Calling all home cooks looking for quick and healthy weekday/weeknight meal ideas – add this pumpkin & potato in mustard oil dish to your repertoire! It’s the kind that comes together in a jiffy, requires just one spice (coz salt and turmeric powder are MUSTS and don’t count) and pairs well with rice or Indian bread of choice. 

The Pumpkin & Potato in Mustard Oil is a version of the Kumdo’r Chechki, a traditional Bengali side dish wherein the pumpkin is grated or (extremely) thinly sliced and slowly cooked in its own juices. It’s the kind of dish that celebrates the natural flavours of the vegetable. If you’d like to try a traditional chechki, head over to the recipe for Mulo Chechki (provided radishes are in season). 

Tips to remember for the Pumpkin & Potato in Mustard Oil 

• Julienne the vegetables and try to maintain consistency in size; this helps all the food cook evenly. 
• Remember to add the pumpkin later, as it cooks faster than potatoes. 
• You can make this without the potato; just increase the amount of pumpkin.
• Always use double the amount of pumpkin as it reduces when cooked.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Pumpkin & Potato in Mustard Oil

Pumpkin & potato are tempered with nigella seeds and slow-cooked in mustard oil for a dish that heroes the pumpkin’s sweetness.

• 200 grams Pumpkin
• 100 grams Potato
• 1 medium Onion
• 1 Green chilli
• 1 tablespoon Mustard oil
• ¼ teaspoon Nigella seeds
• Salt (to taste)
• ¼ teaspoon Turmeric Powder

1. Peel and slice/julienne the pumpkin, potato and onion; keep them in separate bowls/plates.
2. In a kadhai/deep pan, heat mustard oil.
3. Once the oil is hot, add nigella seeds and green chilli.
4. Let the nigella seeds splutter.
5. Add the onion and potato; cover and cook on low flame for 2-3 minutes.
6. Add the pumpkin, turmeric powder and salt to taste.
7. Cover with a tight lid and let the vegetables cook in steam and moisture until the potato is cooked.
8. Stir frequently to prevent the vegetables from sticking to the bottom of the vessel.
9. Serve hot with roti/paratha or as a side dish with rice and dal.

Side

Bengali (Indian)

bengali cuisine, kalo jeere, kalonji, mashed potato, mustard oil, nigella seeds, pumpkin, spring onion

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.

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

Pumpkin & potato are tempered with nigella seeds and slow-cooked in mustard oil for a dish that heroes the pumpkin’s sweetness. 

Calling all home cooks looking for quick and healthy weekday/weeknight meal ideas – add this pumpkin & potato in mustard oil dish to your repertoire! It’s the kind that comes together in a jiffy, requires just one spice (coz salt and turmeric powder are MUSTS and don’t count) and pairs well with rice or Indian bread of choice. 

The Pumpkin & Potato in Mustard Oil is a version of the Kumdo’r Chechki, a traditional Bengali side dish wherein the pumpkin is grated or (extremely) thinly sliced and slowly cooked in its own juices. It’s the kind of dish that celebrates the natural flavours of the vegetable. If you’d like to try a traditional chechki, head over to the recipe for Mulo Chechki (provided radishes are in season). 

Tips to remember for the Pumpkin & Potato in Mustard Oil 

• Julienne the vegetables and try to maintain consistency in size; this helps all the food cook evenly. 
• Remember to add the pumpkin later, as it cooks faster than potatoes. 
• You can make this without the potato; just increase the amount of pumpkin.
• Always use double the amount of pumpkin as it reduces when cooked.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

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Pumpkin & Potato in Mustard Oil

Pumpkin & potato are tempered with nigella seeds and slow-cooked in mustard oil for a dish that heroes the pumpkin’s sweetness.

• 200 grams Pumpkin
• 100 grams Potato
• 1 medium Onion
• 1 Green chilli
• 1 tablespoon Mustard oil
• ¼ teaspoon Nigella seeds
• Salt (to taste)
• ¼ teaspoon Turmeric Powder

1. Peel and slice/julienne the pumpkin, potato and onion; keep them in separate bowls/plates.
2. In a kadhai/deep pan, heat mustard oil.
3. Once the oil is hot, add nigella seeds and green chilli.
4. Let the nigella seeds splutter.
5. Add the onion and potato; cover and cook on low flame for 2-3 minutes.
6. Add the pumpkin, turmeric powder and salt to taste.
7. Cover with a tight lid and let the vegetables cook in steam and moisture until the potato is cooked.
8. Stir frequently to prevent the vegetables from sticking to the bottom of the vessel.
9. Serve hot with roti/paratha or as a side dish with rice and dal.

Side

Bengali (Indian)

bengali cuisine, kalo jeere, kalonji, mashed potato, mustard oil, nigella seeds, pumpkin, spring onion

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.

This hearty bean salad features chickpeas, sweet mango, fresh veggies, and sweet roasted corn in a cumin lime toasted chili oil dressing. Mango chickpea salad is a perfect, one-bowl summer lunch! (gluten-free, soy-free, nut-free, oil-free option)

I wanted to make a quick salad that was hearty and not very salad-like. That means not too many leafy greens, because my niece doesn’t like to eat those, but she loves chickpeas. That worked out really well because we added some lime, cumin, and cayenne to give it that Indian chaat-style flavor profile.

This salad is perfect for making the most of ripe, summer mangos and fresh corn on the cob.

It turned out magnificent as is, and then we leveled it up by toasting some red pepper flakes in oil, creating a spiced oil that brought everything together. If you want to make it oil-free, just omit the oil and add the red pepper flakes directly, but the oil definitely adds a nice, smoky, spicy flavor to the salad.

There are three types of heat in this salad: 

1. green chilies
2. cayenne
3. red pepper flakes.

You can adjust the heat by using milder green chilies and reducing the amount of cayenne and red pepper flakes to your preference.

Serve this mango chickpea salad with pita chips, Indian papri/crackers or toasted pita bread for dipping.

Why You’ll Love Mango Chickpea Salad

• easy, 1-bowl salad
• sweet mango, earthy chickpeas, fresh veggies, and sweet, roasted corn
• delicious cumin-lime dressing and red pepper spice oil bring out the flavors
• quick and easy summer lunch
• naturally gluten-free, soy-free, and nut-free
• easy oil-free option

Continue reading: Mango Chickpea Salad with cumin lime toasted pepper dressing

The post Mango Chickpea Salad with cumin lime toasted pepper dressing 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)

The post Cilantro Mint Chutney White Beans over Crispy Tostadas (no-cook! Papri Chaat inspired) appeared first on Vegan Richa.