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Vegetarian Blogs

26 May 2022

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  • An Evening Routine To Calm Anxiety Before Bed
    25 May 2022

    Over the past few years there has been an increasing number of people who are experiencing sleep challenges. Falling asleep, staying asleep, waking up too early – the challenges are abundant. The state of the world and what we as a collective have gone through since 2020 doesn’t make it surprising that so many of us are experiencing sleep issues.

    A common challenge that many people face when they are experiencing troubles falling asleep is having racing thoughts and even anxiety before bed. Once the hustle and bustle of the day is over and we are finally alone in silence with our thoughts, our brain may ramp up and start stressing about current events, the wellbeing of our families, our to-do lists and work demands, and all of the unknowns in our lives. It’s no wonder that in this moment anxiety and racing thoughts can strike.

    Photo Source:  Zohre Nemati on Unsplash

    If you are experiencing racing thoughts or anxiety as you lay down to sleep, it could be extremely beneficial to create an evening routine to calm anxiety before bed. Creating an evening routine that can help slow down your thoughts, slow down your brainwaves and turn on the part of your nervous system that helps you feel safe and secure can be the perfect remedy for falling asleep at a reasonable time.

    When it comes to creating an evening routine, there are many different components that need to come together to make a consistent and long lasting difference. From what you eat before bed, to what you watch (or don’t watch), how your bedroom environment is and more – the various actions you take before bed will snowball to either support deep restful sleep, or negatively impact it.

    For this specific article, I am going to be focusing on one element of creating an evening routine to calm anxiety before bed. This element is strictly for your emotional and mental wellbeing and to slow down your thoughts and brain waves so that you can feel calm and drowsy as you hit the hay.

    Utilizing self-hypnosis in your evening routine to calm anxiety before bed What is self-hypnosis?

    There are a lot of myths around what hypnosis is. I teach self-hypnosis to my clients in addition to HypnoBirthing Childbirth Classes and I get asked if hypnosis is just putting someone in a “trance” and making them do silly things. This is a huge myth and I am going to bust it right here!

    Hypnosis is a natural state you experience every day, without consciously being aware of it. It is when you reach a state of deep relaxation where you become suggestible to information that you are consuming. This happens naturally when you watch a movie and it creates an emotional response. Example: when you are watching a scary movie and you get so consumed in it, and it creates a response of fear or anticipation. You *know* the movie is fake, yet you are still deeply focused and responding to the content. That is an example of hypnosis. Another example of hypnosis is when you are zoning out while you are driving your car, listening to your favorite music, and you miss an exit on the highway.

    Hypnosis is also a strategic meditative practice. If you listen to guided meditations, you are essentially practicing self-hypnosis. The only difference between hypnosis and meditation is that hypnosis utilizes someone’s voice to guide you, and meditation is when you are intentionally directing your focus to a focal point such as your breath, a body part, or a mantra you say in your mind. Any guided meditation you listen to is essentially hypnosis, because someone’s voice is guiding you to become relaxed.

    So in a nutshell: meditation focuses your attention on your heart beat, sensing the space around your body, focusing on your breath, or focusing on nothing at all. Hypnosis is the process of you being guided into a deeply relaxed state by someone’s voice. Guided meditations are really hypnosis. Hypnosis is simply a strategic form of meditation, a partner of meditation. It is not a strange experiencing where you are not in control of yourself.

    A self-hypnosis ritual to add to your evening routine to calm anxiety before bed

    This quick self-hypnosis meditation combines the power of practicing meditation and self hypnosis into one. When you practice this before bed, and you do this consistently, you can start quieting your thoughts and calming anxious feelings that may pop up as you are trying to fall asleep. All you need to do is practice this for a few minutes as you lie down in bed to start breaking the pattern of what you think about before you fall asleep.

    1. While in bed, get into a comfortable position. You do not have to sit up in a meditative pose, you can simply lie down and get as comfortable as you can under the covers. Make sure your body is supported with pillows.
    2. When you are ready, you can close your eyes, release any tension in your forehead and eyebrows, release any tension in your jaw and mouth, and take slow deep inhales and exhales. Breathing in to a count of four, pausing at the top, and exhaling for as long as you can. Slow, extended exhales. Repeat this slow deep breathing pattern between five to seven times.
    3. After your last round of deep breaths, direct your attention to the space around your heart. Holding your attention to the center of your chest. Keeping your awareness in this space of your body for a few minutes. If your mind starts to wander, simply redirect it back to this space of your body.
    4. After a few minutes of this, think of something positive that happened to you today. It doesn’t matter how big or small it was. It could be a new habit you created, that you spent time with your family, eating well, achieving a work project, someone new in your life. Anything that you can feel appreciative and grateful for.
    5. As you think of this, keep your awareness in the center of your chest and start to amplify the feeling of appreciation and gratitude of this thought in your mind. Really connect with this emotion, if your mind starts to wander, simply redirect it back to what you are appreciative for that day and connect it with an emotion of gratitude and love.
    6. Hold this emotion and feel it in your heart for a few more minutes. When you are ready, you can simply start to direct your attention to the center of your chest. Sensing the space around your chest, maybe the rise and fall of your breath. Hold it for as long as you can – 2 minutes, 5 minutes. And when you are ready, you can open your eyes or if you feel relaxed, start to drift off to sleep.
    How this evening routine ritual combines meditation and self-hypnosis.

    This simple ritual starts with the meditative practice of extending your exhales, calming your nervous system and sensing a space of your body. When you focus on your breath and sense a part of your body, this starts to slow down your brainwaves. When your brainwaves start to slow down, the part of your brain that analyzes and judges and “races” starts to calm down. When this area of your brain starts to become calm and quiet, your subconscious brain becomes more aware and receptive to your thoughts.

    Once you are feeling calm and you intentionally think of something or someone who brings you joy, gratitude or appreciation, and you combine it with an emotion of love, gratitude and inspiration, your subconscious mind is more receptive to these feelings and thoughts. When this is practiced over time, it starts to condition your mind so that you feel the emotions of love and gratitude more so than stress and worry.

    How to turn this meditation into a habit

    Incorporating this consistently helps lock in new neural pathways in your brain that help support a positive and calm mindset. Your body will start to automatically become more easily relaxed and joyful before bed because you are creating a new automatic habit. The more you practice this, the more your body and mind will start to default to a new positive calming mindset before bed instead of defaulting to anxiety or racing thoughts.

    Our mind is quite vulnerable before we go to bed. So when we create a new evening routine that helps us work intentionally to shift our emotions to something positive, it helps us slowly condition our mind to feel happy and calm before bed instead of stressed out.

    Doing this practice consistently helps you literally rewire your brain. Try this tonight, and practice it every night before bed. The more you practice this, the easier it is for your body to automatically become more relaxed before bed.

    The post An Evening Routine To Calm Anxiety Before Bed appeared first on BALANCED BABE.

  • Supreme Vegetarian Chickpea Salad Sandwich | 20g Protein
    25 May 2022

    This vegetarian chickpea salad sandwich is kind of like a tuna salad, but better because it’s, well, vegetarian.

    It’s got 20g of protein, none of the overfishing and is so tasty that it will almost certainly become a staple on your lunchtime circuit.

    The texture of the smashed chickpeas emulates the soft, hearty filling of tuna sandwiches. Chickpeas easily absorb the flavours of seasonings – here, dill, onion powder, salt – for a tasty vegetarian sandwich which will knock the usual cheese and tomato offerings out of the park.

    What are the health benefits of this chickpea salad sandwich?

    Chickpeas, or garbanzo beans if you’re American, offer a number of health benefits that make this sandwich super healthy as well as delicious.

    Chickpeas are actually a legume, and one of the most popular at that, often used as a substitute for meat in vegetarian and vegan dishes due to the high levels of protein they contain.

    Eating plenty of protein helps to keep you feeling full long after the meal has ended, thereby helping to reduce your appetite in between meals.

    In fact, a scientific review found that those who eat at least one portion of legumes a day lost 25% more weight than those who didn’t eat any legumes!

    As if that wasn’t already a pretty compelling reason to try this chickpea salad sandwich recipe for lunch this week, chickpeas may also help to combat iron deficiency.

    A cup of chickpeas contains 26% of the recommended daily value of iron, which is important for the normal production of red blood cells, as well as vitamin C which helps iron absorption.

    Vegetarians and vegans in particular must be careful to keep their iron levels in a healthy range, through eating plenty of plant based proteins. This sandwich is a great place to start, but check out this vegetarian banh mi sandwich and this lentil quinoa salad for more legume based lunch friendly recipes!

    For more healthy vegetarian lunch options, follow our vegetarian weight loss meal plan or our vegetarian high protein meal plan!

    What else makes this the best chickpea salad sandwich?

    Okay, so we’ve focused a lot on the chickpeas in this recipe and with good reason, they’re amazing.

    But let’s not forget the support they’re getting from the low fat cream cheese and sour cream they’re mixed with. These give the chickpeas a creamy, mayo style coating but are much lower in fat than mayo, making them a healthier alternative.

    Finally, the radishes in this recipe give this sandwich a peppery, slightly spicy edge.

    Try this chickpea salad sandwich and you’ll never be stuck with cheese sandwiches again!

    Chickpea Salad Sandwich
    Upgrade your vegetarian sandwich offerings with this chickpea salad sandwich! It’s simple and speedy with 20g of protein!
    Course Breakfast, Lunch, Salads
    Time Max 10 min
    Calories 450 – 650 kcal
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 2 servings
    Calories 481kcal
    Author Abril Macías
    • 9 oz chickpeas, cooked (~1 can, 15oz/425g)
    • 2 ½ tbsp sour cream
    • 2 ½ tbsp low fat cream cheese
    • 2 sprigs dill
    • 1 tsp onion powder
    • 1 ½ tbsp capers
    • 1 tbsp water
    • ½ tsp salt
    • 1 oz baby spinach
    • 2 radishes
    • 9 oz ciabatta bread
    US Customary Metric
    • In the bowl of the food processor add the chickpeas, sour cream, cream cheese, dill leaves, onion powder, capers, water and salt. Process until it’s semi smooth, and has some small chunks of chickpea. Taste and add more salt if necessary.
      9 oz chickpeas, cooked, 2 ½ tbsp sour cream, 2 ½ tbsp low fat cream cheese, 2 sprigs dill, 1 tsp onion powder, 1 ½ tbsp capers, 1 tbsp water, ½ tsp salt
    • Slice radishes.
      2 radishes
    • Divide the bread for two servings and toast if you wish to.
      9 oz ciabatta bread
    • Fill bread with chickpea salad, sliced radish, and baby spinach.
      1 oz baby spinach
    Looking for more delicious lunches?Bright and flavourful Tomato Avocado ToastIncredibly tasty and healthy Chickpea Flour Pancake #3Super Sandwich Vegetarian Banh MiBig brunch healthy Huevos RancherosHigh Fibre Avocado Citrus Salad
    Nutrition Facts
    Chickpea Salad Sandwich
    Amount per Serving
    % Daily Value*
    Saturated Fat
    Polyunsaturated Fat
    Monounsaturated Fat
    Vitamin A
    Vitamin C
    * Percent Daily Values are based on a 2000 calorie diet.
    Show us your version!Tag @HurryTheFoodUp on Instagram and hashtag #hurrythefoodup.

    The post Supreme Vegetarian Chickpea Salad Sandwich | 20g Protein appeared first on Hurry The Food Up.

  • Oven Roasted Broccoli Halloumi Traybake | 32g Protein!
    25 May 2022

    Tray bakes make for gloriously simple and healthy dinners, and this oven roasted broccoli halloumi tray bake is a fine example of such a dish!

    While some roasted veg recipes can take forever, this recipe is ready in just 35 minutes, making it a practical weeknight dinner.

    It’s not just broccoli and halloumi though! There are also lentils AND a nutty cashew pesto to drizzle on top. I dare you to try and find a tastier broccoli dinner

    Oven roasted broccoli: healthy one sheet dinner

    Our broccoli sheet pan dinner has it all: protein, fibre, nutritious veggies, low fat and sugar! One serving provides you with 562 kcal, which is a perfect amount for dinner for the average person’s diet.

    We like to make sure our recipes are both healthy and weight loss friendly, because those two are kind of our specialties!

    The venn diagram of healthy and weight loss should really be a circle. We don’t believe in fad diets, we go in for a more holistic, sustainable approach.

    Eating healthy, filling food while maintaining a slim calorie deficit is a sure fire way to lose a healthy amount of weight – and keep it off! Check out our Vegetarian for Weight Loss E-Book to learn more about how we approach weight loss.

    So what makes a meal healthy and filling?

    We like to focus on protein and fibre, as two key macros when it comes to health and weight loss.This dish contains a whopping 32g protein per serving and 17g fibre!

    Protein is crucial. It supports general muscle maintenance and growth, as well as being super filling, which is beneficial if you are trying to lose weight.

    Fibre also has the benefit of being very filling, but in a more general sense is important when it comes to regulating your digestive system.

    Halloumi, lentils, broccoli: the force behind this meal

    The protein in our oven roasted broccoli recipe comes mainly from halloumi and lentils and the fibre from broccoli and lentils.

    All of these ingredients have other health benefits of their own.

    Broccoli provides some of your fruit and veg intake. It also contains important antioxidants and anti-inflammatory compounds. Our vegan cheezy broccoli casserole is another great way to eat broccoli!

    Halloumi is a good source of calcium, as well as the obvious protein. Make sure you get vegetarian halloumi, though, as the traditional method uses rennet.

    And where to even begin with lentils! We love legumes, they are so jam packed with good stuff.

    Lentils are good for your digestive system, contain compounds which help reduce risk of developing chronic diseases. They are also good for your heart and their low glycemic index helps to manage blood sugar levels.

    Try our lentil tabbouleh or lentil banh mi, if you want to get more of these bad boys in your diet.

    But for now, enjoy our delicious oven roasted broccoli recipe with halloumi and lentils

    Oven Roasted Broccoli Halloumi Traybake
    Looking for a healthy vegetarian dinner? Try this simple oven roasted broccoli with halloumi & lentils. 32g protein each!
    Course Dinner, Main Course, Oven recipes
    Time Max 45 min
    Calories 450 – 650 kcal
    Type Members Only Recipes
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 2
    Calories 562kcal
    Author Abril Macías
    • 1 lb broccoli
    • 1 red onion
    • 1 chilli pepper (optional)
    • 2 tbsp cashews
    • 2 handful basil
    • 2 clove garlic
    • ½ lime
    • 1 tsp salt (divided)
    • ¼ tsp black pepper
    • 1 ⅓ cup lentils, cooked (or canned and drained)
    • 2 oz halloumi
    • ½ tbsp olive oil
    • 1 tbsp parsley or dill
    • 3.5 oz ciabatta bread
    US Customary Metric
    • Preheat the oven to 430 F / 220 C.
    • Cut the broccoli into big florets and slice the red onion in half and then each half into four pieces lengthwise. Thinly slice the chilli pepper if using.
      1 lb broccoli, 1 red onion
    • In the food processor add the cashews with 5 tbsp of water, basil, garlic, juice from ½ lime, ½ tsp salt, black pepper, and process until you have a pesto like texture (not fully smooth). Taste and add more salt per taste. If necessary add a little extra water too.
      1 chilli pepper, 2 tbsp cashews, 2 handful basil, 2 clove garlic, ½ lime, 1 tsp salt, ¼ tsp black pepper
    • In a baking sheet place the lentils and thinly sliced chilli pepper if using. On top add the red onion, broccoli florets and halloumi.
      1 ⅓ cup lentils, cooked, 2 oz halloumi
    • Drizzle the pesto seasoning on top of the veggies and sprinkle remaining ½ tsp of salt + black pepper per taste. Brush the broccoli florets and halloumi with the olive oil.
      ½ tbsp olive oil
    • Bake for 20 minutes or until the broccoli florets are tender. Turn on the grill or broiler of the oven at the highest temperature and bake for 3-5 minutes, until the veggies are golden brown.
    • Top with chopped fresh parsley or dill and serve immediately. Serve with a side of ciabatta bread.
      1 tbsp parsley or dill, 3.5 oz ciabatta bread
    Looking for more healthy dinner recipes?Creamy & Delicious Aubergine Lentil MoussakaEasy Cheezy Vegan Broccoli CasseroleHealthy & Summery Roasted Asparagus & HalloumiWarming & Filling Vegan Tofu PhoThick & Spicy Corn Chowder
    Nutrition Facts
    Oven Roasted Broccoli Halloumi Traybake
    Amount per Serving
    % Daily Value*
    Saturated Fat
    Polyunsaturated Fat
    Monounsaturated Fat
    Vitamin A
    Vitamin C
    * Percent Daily Values are based on a 2000 calorie diet.
    Show us your version!Tag @HurryTheFoodUp on Instagram and hashtag #hurrythefoodup.

    The post Oven Roasted Broccoli Halloumi Traybake | 32g Protein! appeared first on Hurry The Food Up.

  • At Kozsmosz in Budapest, Traditional Hungarian Cuisine Goes Vegan
    25 May 2022

    “Offering the vegan versions of traditional Hungarian dishes was a specific choice we made and one that we’re proud of,” says co-owner Dóra Böszörményi. “We’re happiest when people tell us that these specific dishes brought back childhood memories of their mom’s cooking."

    The post At Kozsmosz in Budapest, Traditional Hungarian Cuisine Goes Vegan appeared first on Vegetarian Times.

  • Avakaya | Avakai (Andhra Mango Pickle)
    25 May 2022
    Avakaya | Avakai (Andhra Mango Pickle)

    A pickle made of mangoes is something that has takers in almost every nook and corner of India. Thus, has variations from region to region. Just like this Andhra Mango Pickle, which is lovingly called as Avakaya or Avakai or Avakaya Pachadi. This uber essential version is made with unripe, green mangoes and is spicy…

    READ: Avakaya | Avakai (Andhra Mango Pickle)

  • Cold Potato Salad With Cilantro Dressing Recipe
    25 May 2022

    Cold Potato Salad with Cilantro Dressing Recipe is an easy to make salad recipe. Boiled potatoes are rich in vitamins and minerals, and the high fibre content in them helps you feel full. Contrary to the popular belief, boiled potatoes are not entirely fattening.

    It is the addition of extra calories in the form of butter or cream, increases the amount of fat or calories in the entire dish. Here, we will cleverly be using a low-calorie salad dressing to maximize the benefits of boiled potatoes into our diet. The Cilantro dressing is made using the hung curd, instead of mayonnaise or cream, making it a healthy choice. Also, the addition of apple cider vinegar adds a wonderful flavour, also making it healthy.

    Serve the Cold Potato Salad with Cilantro Dressing Recipe along with French Onion Soup Recipe for a light weeknight dinner.

    If you like this recipe, here are more Salad Recipes that you can try:

    1. Chickpea Orange Salad Recipe with Sun Dried Tomatoes
    2. Grilled Winter Vegetable Salad Recipe
    3. Zucchini Salad Recipe with Thai Hot Chili Dressing
    4. Summer Lettuce Salad Recipe
  • My Vegan Plate from The Vegetarian Resource Group
    25 May 2022

    Nothing beats a simple graphic to get the vegan message out! The Vegetarian Resource Group created My Vegan Plate to display on outreach tables at various events. If you live in the United States, you can request copies of this handout to distribute by emailing us at This email address is being protected from spambots. You need JavaScript enabled to view it.

    You can view the handout here:

    This same handout can also be read in Spanish here:

    We also have a version you can print out for kids to color on:

    Donations towards this outreach are always appreciated:

  • Vegan English Muffins
    25 May 2022

    By Reed Mangels, PhD, RD

    Highlights of a recent visit to the Hudson Valley area of New York included a walk at the New Croton Dam and Dam Good English Muffins whose package features a drawing of the New Croton Dam. Dam Good English Muffins are vegan sourdough muffins, baked in Peekskill, NY and made using non-GMO ingredients with no preservatives.

    They are tasty! Muffins come in four varieties – white, whole wheat, multigrain, and cinnamon swirl. Split and toast a cinnamon swirl muffin and your kitchen will smell like you’ve made a batch of cinnamon rolls. The cinnamon gives them a warm sweetness, but they are not overwhelmingly sweet with only a couple of grams of added sugar per muffin. Multigrain muffins feature a light dusting of oats and seeds and would make a delicious sandwich bun as well as a toasted breakfast bread. Whole wheat muffins have no added sugar which makes it easy to appreciate their wheaty goodness. The white muffins, like the other varieties, are puffy and filled with nooks and crannies. The white muffins have the strongest sourdough flavor.

    According to their Operations Manager,  “We decided to make our entire product line vegan so that we could cater to a larger customer base, including those with different dietary needs and restrictions. We also saw this as an opportunity in the English muffin category, as most other brands on the market don’t offer vegan varieties.”

    Dam Good vegan English muffins can be ordered online and are shipped throughout the United States.

  • Spinach Goat Cheese Pasta
    25 May 2022

    This 20-minute Spinach Goat Cheese Pasta recipe is the perfect meal for a busy weeknight or weekend feast. The goat's cheese gives the dish a creamy, tangy, and salty layer of flavor, while the spinach, basil, and parmesan add a touch of freshness. So good, you'll want to make this dish again and again! This...

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    Spinach Goat Cheese Pasta © Veggie Desserts.

  • Our Best Potato Salad
    25 May 2022

    Here’s how to make the best potato salad recipe! This American-style salad is creamy and classic: maybe even better than Grandma’s.

    There are loads of ways to make a good potato salad: German or French, loaded with dill or tossed in a tangy vinaigrette. But the type that holds our hearts is the American classic: just like Grandma’s or the grocery store deli counter! Here’s our best potato salad made the American way: creamy, tangy and sweet, and loaded with crunchy onions and pickles. It’s that pale yellow color that betrays the combination of mustard and mayo, and is destined for stardom at your next cookout or picnic. Prepare yourself in advance for the question: Can you bring that potato salad again?

    Ingredients for the best potato salad recipe

    Here’s how to make potato salad: the American way! Gather up your bottles of mayo, mustard and pickle relish for this one. This retro-style festival of condiments really does make for the best pop of flavor. We’ve made some updates to the classic recipe, adding Greek yogurt to stand in for a little mayo and fresh dill for an herbaceous pop. Here’s what you’ll need for this recipe:

    • Yukon gold potatoes: the variety here is important! Also called gold potatoes, they have a lightly sweet flavor and keep their shape when boiled. Do not substitute red skinned or russet potatoes!
    • White wine vinegar
    • Celery stalks
    • Green onions
    • Red onion
    • Fresh dill
    • Sweet pickle relish (or dill pickles)
    • Mayonnaise
    • Greek yogurt or sour cream
    • Yellow mustard and Dijon mustard
    • Celery seed
    How to make potato salad

    The trickiest part of how to make potato salad? Boiling the potatoes! There are several variations on the best way to do so. Critics argue over whether to peel and chop before or after boiling. Here’s what we recommend:

    • Quarter the Yukon gold potatoes, then place in a pot of cold water. Leave the skins on: they’ll come off easily later.
    • Boil the potatoes 8 to 15 minutes, until fork tender. Drain and rinse them under cold water.
    • Pop off the skins with your fingers, then chop into smaller pieces. When they’re cool enough to touch, the skins come off easily after boiling. Another trick? Sprinkle them with vinegar and salt before mixing (read more below).
    • Mix the potatoes with the sauce and vegetables. Chop the veggies, mix the sauce, and add it all together. Go to the recipe below for quantities.
    • Chill 2 hours. This salad tastes great right away, but it’s best when it’s cold. If possible, refrigerate it for 2 hours before serving.
    Tips and ingredient notes

    The basic method is simple, but it does take a bit of time to prepare this potato salad. But don’t worry: it’s absolutely worth the effort in the end! Here are a few notes about the process:

    • Sprinkle the potatoes with vinegar and salt, and let stand for 5 minutes before dressing. This trick from Julia Child is also part of our French Potato Salad recipe. It infuses the potatoes with tangy flavor before dressing them, which amplifies the flavor of the dish.
    • Use sweet pickle relish for a classic flavor, or dill pickles for more savory notes. Sweet pickle relish adds just the right sweetness to the overall mixture. But chopped dill pickles work too: they intensify the savory notes.
    • Greek yogurt or sour cream pair perfectly with mayo. Many salads use only mayo in the dressing. Adding Greek yogurt or sour cream in combination with it lightens the flavor. Greek yogurt also makes less calories and adds a slight tang.
    • Dijon mustard adds complexity. Yellow mustard is key to this classic recipe, but we love it with a little Dijon mustard in combination. We regularly stock both in our fridge. If you don’t, using 100% yellow mustard works too.
    Storage info

    This recipe just gets better over time! You can make a batch and store it in the refrigerator for days. Here are best practices when it comes to storage:

    • How long does potato salad last refrigerated? Up to 5 days. The flavor gets even better over time.
    • How long does potato salad last outside? Up to 1 hour. If serving outdoors, you can leave it unrefrigerated up to 1 hour, then return it to an ice-packed cooler.
    • How long does potato salad last at room temperature? Up to 2 hours. But try to minimize the time sitting at room temperature if possible.
    • Can you freeze potato salad? Freezing is not recommended because of the mayonnaise. Mayo doesn’t freeze well and can separate after freezing, and the potatoes can become discolored. Celery also doesn’t freeze well. The best way to extend the life is keeping it in the refrigerator.
    Potato salad variations

    Want to try another spin on this classic recipe? Here are a few variations that can compete with this tasty recipe:

    • French Potato Salad is sophisticated and flavor-packed, featuring a zingy vinaigrette, red potatoes, capers, and parsley
    • Dill Potato Salad is classic and bursting with fresh herbs and flavored with olive oil and vinegar
    • Vegan Potato Salad tastes like this potato salad recipe, but uses cashews to make a creamy sauce
    • Creamy Red Potato Salad features red potatoes instead of Yukon golds
    This best potato salad recipe is…

    Vegetarian and gluten-free. For vegan, plant-based and dairy-free, go to Vegan Potato Salad.

    The Best Potato Salad
    • Author: Sonja Overhiser
    • Prep Time: 20 minutes
    • Cook Time: 10 minutes
    • Total Time: 30 minutes
    • Yield: 8

    Here’s how to make the best potato salad recipe! This American-style salad is creamy and classic: maybe even better than Grandma’s.

    • 3 pounds Yukon gold potatoes*
    • 3 tablespoons white wine vinegar, divided
    • 1 ¼ teaspoon kosher salt, divided
    • 3 large celery stalks
    • 5 green onions, thinly sliced (both white and green portions)
    • ¼ cup red onion, minced
    • 2 tablespoons chopped fresh dill
    • ½ cup sweet pickle relish (or chopped dill pickles)
    • ½ cup mayonnaise
    • ½ cup Greek yogurt or sour cream
    • 3 tablespoons yellow mustard (or 2 yellow and 1 tablespoon Dijon)
    • 1 teaspoon celery seed
    1. Boil the potatoes: Quarter the potatoes, keeping the skins on. Place them in a large saucepan filled with cold water. Bring it to a boil and cook for 8 to 15 minutes until tender when pricked with a fork. Drain and rinse the potatoes under cold water. Allow to cool slightly, then peel the skins off with your fingers and cut the potatoes into bite-sized pieces. Place the potatoes into a bowl and sprinkle with 2 tablespoons of the white wine vinegar and ½ teaspoon of the kosher salt. Mix and let stand 5 minutes.
    2. Meanwhile, prep the salad: Slice the celery stalks in half lengthwise, then thinly slice them. Thinly slice the green onions. Mince the red onion. Chop the dill.
    3. In a large bowl, mix the mayonnaise, Greek yogurt or sour cream, yellow mustard, Dijon mustard, celery seed, 1 tablespoon of the white wine vinegar, ¾ of the teaspoon kosher salt, and plenty of fresh ground pepper. Add the potatoes, celery, green onion, red onion, and sweet pickle relish and stir until fully combined. For best results, chill 2 hours before serving. Stores 5 days refrigerated.

    *The variety here is important: use Yukon gold or gold potatoes for best results.

    • Category: Side dish
    • Method: Boiled
    • Cuisine: Salad
    • Diet: Vegetarian

    Keywords: Potato salad, potato salad recipe

    Did you make this recipe?

    Tag @acouplecooks on Instagram and hashtag it #acouplecooks

    A Couple Cooks - Recipes worth repeating.

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26 May 2022

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  • Authentic Mutabal – Smoky, Creamy Eggplant Dip
    25 May 2022

    Mutabal, the lesser known cousin to Baba Ghanoush, has fast become one of my favourite things to make. Why? The flavours are intense and yet subtle. Grilled eggplant makes the dish smoky and earthy, really highlighting the tender sweetness of the eggplant. Tahini makes it nutty and rich. Yoghurt adds a creamy mild sweetness to the Mutabal. Lemon juice and garlic both add a twang of tartness and spiciness, while it’s rounded off by the warming elements of chilli and cumin powder.

    Mutabal is both quick and easy – the only cooking that is required is grilling of the eggplant. After that, all you have to do is blend! It makes the perfect accompaniment to crackers, flatbreads like naan, or salads.

    Did I forget to mention the topping? A drizzle of olive oil, a sprinkling of peppery parsley, and a sweet, tart scattering of pomegranate seeds. Have I convinced you to make some Mutabal yet?!

    Mutabal is one of my favourite Middle Eastern dishes – it’s creamy, smoky and flavoursome. Everything a dip should be.

    This Recipe is Soy Free, Gluten Free, and Nut Free!

    That’s right – Mutabal is naturally Vegetarian, Soy Free, Gluten Free, and Nut Free. It’s made entirely from wholefoods like eggplant (aubergine), tahini (sesame seed paste), yoghurt and spices, which also makes it Low Carb.

    To be aware that some people with tree-nut allergies suffer sensitives to sesame seeds (as in tahini), although they are not nuts.

    How to make Vegan Mutabal

    It’s really simple to make Vegan Mutabal! All you have to do is replace dairy yoghurt with equal amounts of your favourite Vegan yoghurt. Make sure to choose an unflavoured, unsweetened version – Soy Yoghurt and Oat Yoghurt are both very neutral, while Almond Yoghurt or Coconut Yoghurt will both add their own unique flavour.

    Tips to make the BEST Mutabal
    • Grill the eggplant. Grilling your eggplant over an open flame (whether that be gas, BBQ or fire) is easily the best way to inject the famous smoky flavour. However, you can also pop your eggplant under your oven grill until the skin is cracking and separating from the flesh. Yum!
    • Use fresh, young garlic. Using garlic which is close to sprouting can result in a slightly bitter Mutabal. Although these flavours will even out after a few hours (Mutabal always tastes better after an hour or two!), it’s best to try and use fresh young garlic.
    • Use fresh lemon juice. It will add a tart citrus flavour without being too acidic. You can use lime juice, too.
    • Blend half the eggplant, chop the other half. This is my personal preference! Most recipes will either blend completely, or chop completely. I feel this gives the best texture – it’s creamy, but you get an intense eggplant flavour from the mashed pieces too.
    • Garnish. Use a good quality olive oil, fresh parsley and pomegranate seeds (frozen work well if you can’t access fresh). It elevates this to the next level.
    Mutabal vs Baba Ghanoush: What’s the difference?

    Mutabal is made by grilling eggplant until the skin is charred and the flesh is beautifully soft. This infuses it with a gorgeous smoky flavour that is sure to make the eggplant the star of the show. It’s then mixed with tahini (sesame seed paste), yoghurt, garlic, lemon juice, and a few spices – usually cayenne or red chilli powder and cumin. It’s then topped with extra olive oil, finely chopped parsley, and pomegranate seeds.

    In much the same way, Baba Ghanoush is made by grilling eggplant and using the flesh inside to make a smoky dip. However, usually tahini is not added in Baba Ghanoush (although regional variations exist). Yoghurt also is not added. However, it does include olive oil, lemon juice, spices, onion, tomato, mint, and pomegranate molasses.

    You can see that Mutabal is the simpler, creamier version of Baba Ghanoush.

    This Recipe Is …
    • Vegetarian, Soy Free, Gluten Free, and Nut Free
    • Easily adaptable to be Vegan
    • Healthy and vibrant
    • Beautifully smoky and garlicky
    • Quick & Easy
    • Perfect to serve with Naan
    Authentic Mutabal - Smoky, Creamy Eggplant Dip
    Yield: 6
    Cook Time: 20 minutes
    Additional Time: 5 minutes
    Total Time: 5 minutes
    Ingredients For the Mutabal:
    • 3 Medium Eggplant (600g Skinned & Roasted Weight)
    • 150g Tahini
    • 150g Full Fat Yoghurt
    • 3-4 Medium Cloves Garlic
    • 60ml Lemon Juice
    • 1.5 tsp Salt
    • 1/2 tsp Cumin Powder
    • 1/2 tsp Coriander Powder
    • 1/4 tsp Red Chilli Powder
    For the Garnish:
    • Extra Virgin Olive Oil
    • Parsley, finely chopped
    • Pomegranate Arils
    1. Cook the eggplant. Preheat your grill to the highest temperature. While waiting for it to heat, piece the skin of the eggplants with a knife in different places (about 8 times). Once the grill is hot, place your eggplants onto a tray and cook for around 10 minutes. Turn the eggplants and cook for another 10 minutes, until the skin is charred and crumbly. Remove from the grill and let cool.
    2. Peel the eggplant. Once the eggplant is cool, carefully peel the skin and remove the tops. Discard the skin and tops.
    3. Blend the Mutabal. Add half of the eggplant to a blender along with tahini, yoghurt, garlic, lemon juice, salt, and spices. Blend until smooth.
    4. Chop the other half of the eggplant flesh. Mix with the blended eggplant for a great texture.
    5. Serve in bowls topped with olive oil, parsley and pomegranate.
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    • Immersion Hand Blender
    Nutrition Information: Yield: 6 Serving Size: 1
    Amount Per Serving: Calories: 328Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 2mgSodium: 619mgCarbohydrates: 42gFiber: 10gSugar: 17gProtein: 9g

    Nutrition information isn’t always accurate.

    Did you make this recipe?

    Please post a photo on Instagram and tag @ohmyvegofficial! Alternatively, leave a review & comment on my blog

    © Oh My Veg!
    Cuisine: Middle Eastern / Category: Side
    Cost per serving of Mutabal?

    Please note that these costings are based on UK prices (2022) across budget supermarkets. Additionally, it is also often more cost effective to buy your spices in bulk from your nearest Asian supermarket.

    Cost of Ingredient

    The purchasing cost of ingredients, non specific to the amounts used in recipe.

    • 3 Eggplant = £1.77
    • 300g Tahini = £2.60
    • 500g Yoghurt = £0.45
    • 4 Pack Garlic = £0.79
    • 4 Pack Lemons = £0.54
    • 750g Salt = £0.27
    • 40g Cumin Powder = £0.49
    • 33g Coriander Powder = £0.49
    • 40g Red Chilli Powder = £0.55
    Cost for 6 Servings

    The cost of ingredients ONLY for what you will use to produce this meal.

    • 3 Eggplant = £1.77
    • 150g Tahini = £1.30
    • 150g Yoghurt = £0.14
    • 4 Cloves Garlic = ~ £0.10
    • 60ml Lemon Juice = £0.27
    • 1.5 tsp Salt = Negligible
    • 1/2 tsp Cumin Powder = £0.01
    • 1/2 tsp Coriander Powder = £0.01
    • 1/4 tsp Red Chilli Powder = Negligible
    Cost for 1 Serving

    The cost of ingredients ONLY for 1 serving of this meal.

    • 1/2 Eggplant = £0.30
    • 25g Tahini = £0.22
    • 25g Yoghurt = £0.02
    • 2/3 Clove Garlic = £0.02
    • 10ml Lemon Juice = £0.05
    • Salt = Negligible
    • Cumin Powder = Negligible
    • Coriander Powder = Negligible
    • Red Chilli Powder = Negligible
    How to serve Mutabal

    Why not serve Mutabal as part of a vegetarian mezze spread? ‘Mezze’ is a selection of small dishes and could include things like Hummus, Olives, Halloumi Salad, Dolma (Stuffed Vine Leaves), Tabbouleh, or Couscous.

    I personally love using flatbread like pillowy Naan or Pita to scoop up the Mutabal. As a Gluten Free and healthy option, you could also use Corn Tortilla Chips or Vegetable Sticks (thin carrot, celery, cucumber!) to dip in the Mutabal.

    You could even spread the Mutabal inside sandwiches to add an extra smoky, nutty flavour.

    The post Authentic Mutabal – Smoky, Creamy Eggplant Dip appeared first on Oh My Veg!.

  • Vegan Noodle Salad & Sesame Crusted Tofu (Gluten Free)
    25 May 2022

    Light, zesty, fragrant: Vegan Noodle Salad is made with rice vermicelli noodles, thinly shredded raw vegetables, and a tangy Vietnamese dressing sauce. It’s the quintessential summer meal – perfect served cold, minimal cooking, and beautiful light flavours.

    Not only is Vegan Noodle Salad quick & easy (ready in less than 30 minutes!), it’s also Gluten Free and Vegan. Thin and slightly chewy rice noodles are mixed with finely shredded crunchy carrots, fresh beansprouts, sweet leeks, and crisp, buttery cabbage. Once mixed with a dressing sauce that has umami, spicy, nutty and tangy notes, the resulting flavour is divine.

    To add a crisp texture and extra protein, I love serving tofu on the side. Cut into thin slabs, dredged in cornflour and coated in white & black sesame seeds, the tofu becomes equal amounts nutty, crisp, and crunchy. Although it only takes 10 minutes, this is the only part of the meal that actually needs cooking. Skip if you prefer!

    If I could use one word to describe this meal, it would be “fresh”.

    This Noodle Salad & Sesame Tofu is Vegan & Gluten Free.

    Completely free of any animal products, this Vietnamese noodle dish is both Vegan and Vegetarian. It utilises simple plant based ingredients such as fresh vegetables, lime, tofu, and sesame seeds. If you’d like to take the dish up a notch, you could even prepare your own fresh tofu!

    This recipe is also completely gluten free. The main ingredient of the dish, rice vermicelli noodles, are completely free from wheat and therefore gluten free. Likewise, the tofu is coated in cornflour (corn starch) as opposed to wheat flour. Make sure you use Tamari or a good gluten free Soy Sauce in the dressing.

    Finally, you can also adapt this recipe to be raw-food friendly. If you want to limit your soy intake, replace the tofu for another protein of your choice – seitan (not gluten free) or pumfu (tofu made of pumpkin seeds) are good options, although the dish will not be completely soy free without replacing the soy sauce too. Leaving the tofu or other cooked protein off completely will mean your dish is raw-food friendly.

    It’s all in the prep!

    Noodle salad may be the easiest thing you cook all year. That is to say, it requires no cooking at all, besides the tofu! Instead, all the work is in prepping the vegetables. They should be cut as thin and fine as possible, so as to m ix well with the noodles and be easy to eat with chopsticks. What’s more, they look extremely appealing!

    To make light work of things, consider using a mandolin. The speed of which you can finely slice your vegetables (even better if the mandolin has a shredding attachment!) makes it beloved by both proficient home cooks and expert chefs alike. This option is particularly wonderful if you are not confident with your knife skills or simply short on time.

    Alternatively, sharpen your knives and start by cutting carrots into thin slices. Then cut each slice into thin strips – the thinner the better. Leeks can be halved and then shredded, while cabbage should be finely shredded and then cut to size in length.

    Picking the right rice noodles

    This recipe requires thin vermicelli rice noodles (otherwise known as bun gao). One of the most common mistakes is buying moong bean noodles (otherwise known as cellophane noodles or glass noodles) instead. While they look similar dried, rice noodles will become white when cooked while moong bean noodles will become clear/transparent.

    The easiest way thing to do if you are unsure is to locate the ingredient list. The noodles you want will have the ingredients of Rice Flour, Salt and Water.

    If you can’t find thin vermicelli rice noodles, then you can opt for a slightly thicker rice noodle. Just make sure you soak it in boiling water for longer to account for this.

    Variations on Vegan Noodle Salad & Sesame Crusted Tofu:
    • Protein: Instead of tofu, you can consider other protein options. My favourite choices include Seitan (think chick’n strips!), Pumfu (cooked in the same way as tofu), or tempeh (marinated and fried).
    • Noodles: The best type of noodle to use is rice vermicelli. Not only are they gluten free, but because they are so thin they only require a minute of soaking – making the whole dish extremely time effective. You can use thicker rice noodles, just allow for extra soaking time.
    • Vegetables: I love adding baby corn, green beans, bell peppers (capsicum), and even courgettes (zucchini).
    • Herbs: My favourite herb to include in noodle salad is coriander – in-fact in our household it’s considered obligatory! If you’re not a fan of coriander or want a little extra, you can consider adding some fragrant Thai Basil or sweet Mint. Each herb contributes something special to the final dish.
    • Spiciness: Increase the heat level by adding finely chopped green or red chillis, which will offer isolated bursts of heat and flavour. Alternatively, serve a hot sauce on the side (or mixed with the dressing). You can also add more dried chilli flakes. To decrease the spice level, simply reduce the quantity of dried chilli flakes to 1/2 tsp.
    This Recipe Is:
    • Vegan, Vegetarian, Gluten Free, Nut Free
    • Easily adaptable to be Raw Diet friendly
    • Quick & Easy to prepare
    • Healthy: full of vitamins nutrients and proteins
    • Spicy, sour salty, full of umami
    • Crisp and fresh
    Rice Noodle Salad & Sesame Crusted Tofu (Gluten Free)
    Yield: 3 Servings
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Total Time: 5 minutes

    This Gluten Free and Vegan Noodle Salad is vibrant, fresh, zesty and spicy. Topped with sesame crusted tofu for an protein.

    Ingredients For the Tofu For the Noodle Salad
    • 2 Nests Vermicelli Rice Noodles
    • 50g Leek, shredded
    • 60g Beansprouts
    • 60g Carrot, shredded
    • 40g Lettuce, shredded
    • 40g Cabbage, shredded
    • 1 bunch fresh Coriander
    For the sauce

    To make the sesame crusted tofu:

    1. Prepare the ingredients for coating. Mix the white & black sesame seeds together in a flat plate. In a separate bowl (a wide bottomed with high sides is best), whisk together the cornflour, water, salt, and black pepper until thick and smooth.
    2. Heat a pan. Add your choice of neutral flavoured oil to a frying pan and set to medium heat. While it's heating, coat your tofu.
    3. Coat the tofu. First, dip your tofu into the cornflour batter. Next, lay in the battered tofu onto the sesame seeds. Sprinkle more on top or turn over to coat fully. Repeat with all tofu.
    4. Cook the tofu. Once the oil is hot and the tofu is coated, arrange it in the pan to cook. Coat each side for around 4 minutes (or until crispy and golden) before turning. Once cooked, remove and drain on paper towels.

    To make the noodle salad:

    1. Prep the vegetables. The first and most important step is cutting all the vegetables. Cut them into fine strips - as small as you can manage. Ensure that they are all in even sizes.
    2. Soak the noodles. Cook the noodles according to package directions - I usually place in a deep container, pour boiling water over them, leave to soak for 1 minute and then drain and rinse. However, brands may vary.
    3. Toss the salad. Add the drained noodles to a large bowl along with the prepped vegetables. Pour the dressing over the top and toss to combine. At this stage you can also slice the sesame crusted tofu and toss it in with the salad, or serve on top.

    Serving suggestions below.

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    • Mandolin
    Nutrition Information: Yield: 3 Serving Size: 1
    Amount Per Serving: Calories: 229Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 552mgCarbohydrates: 12gFiber: 5gSugar: 3gProtein: 9g

    Nutrition information isn’t always accurate.

    Did you make this recipe?

    Please post a photo on Instagram and tag @ohmyvegofficial! Alternatively, leave a review & comment on my blog

    © Oh My Veg!
    Cuisine: Vietnamese / Category: Lunch
    How to store Vegan Noodle Salad & Sesame Crusted Tofu

    Fully dressed and mixed salad stores well refrigerated in an airtight container. It’s best to keep the sesame crusted sesame separate, as the salad-dressing will make the coating slightly soggy otherwise.

    If you wish, you can also make the recipe ahead of time and store each component separately.

    How to serve this recipe

    I love to see this Vegan Noodle Salad as a main dish for either lunch or dinner. Although it’s so light and refreshing, the tofu makes it filling. However, if you’d like to serve something else alongside it, why not consider crispy vegetable spring rolls (also vegan), spinach potstickers, or a vegetable Red Thai Curry?

    If you’d like to do something different with this noodle salad, you can use it as a stuffing inside fresh summer rolls or crispy spring rolls!

    The post Vegan Noodle Salad & Sesame Crusted Tofu (Gluten Free) appeared first on Oh My Veg!.

  • Vegan Leek Soup with Three Cornered Leek Oil
    25 May 2022

    Vegan Leek Soup has never been so creamy, so rich, so comforting. The silky smooth soup has a full bodied heartiness to it – an earthiness, a cosiness. While leeks have a subtle, mellow oniony flavour punctured by hints of sweetness, the three cornered leek oil on top adds a sharp punchiness of flavour that is just sensational.

    Made with only 3 simple ingredients plus the obligatory salt and pepper, it’s also budget-friendly, easy, and simple to cook. I like to make mine in my instant-pot on “soup” mode, but you can also make it a one-pot meal on the stovetop.

    It may be a little unconventional to use just leeks for leek soup and no potato – but honestly, the potato isn’t needed. The soup thickens beautifully without it, and this way the focus is all on the beautiful alliums – leek and onion in the soup base, and three cornered leeks, chives and spring onions on top as garnish.

    This recipe is simple, comforting & economical, but also manages to be vibrant, healthy, creamy, and deliciously flavoured.

    What are Three Cornered Leeks?

    Three Cornered Leeks are a wild allium species otherwise known as ‘snowbells’. Not native to the UK, they are an invasive plant which has its roots in the Mediterranean. The delicious plant can be found mostly in the South West of the UK, particularly in hedgerows, woodlands, and fields. It grows all year long, but mostly flowers in spring.

    All parts of three cornered leeks are edible. The leaves are the most commonly used part of the plant, but the stems (slightly watery) and the flowers (crunchy and pungent!) are scrumptious too. Can be used in soups, pesto, pasta, risotto, salads, or garnishes.

    Commonly mistaken for wild garlic, the most noticeable difference is in the leaves of the plants; while wild garlic has broader, wider leaves, three cornered leeks have slimmer, more triangular leaves. The flowers, although similar, are also different; wild garlic flowers are pure white with delicate star shaped petals, while three cornered leeks hang in clusters like bluebells, and have fine green lines down each petal.

    Beware of mistaking three cornered leeks for daffodils or bluebells – both of which have similar leaves. They can be distinguished by smell as the later has a distinct onion/garlic aroma while the others do not. If in doubt, wait until flowered to be completely sure.

    What can I use in place of three cornered leeks?

    If you have wild garlic growing in your area, you can make wild garlic oil in exactly the same way – simply substitute the three cornered leeks for equal amounts of wild garlic.

    As another option, consider making a simple garlic oil. Simply crush whole cloves of garlic (or finely mince for a more intense flavour) and very gently on low heat cook them until golden. This oil will have a delicious aroma and would be great both on the bread and atop the soup.

    Alternatively, add the zest of a lemon as a garnish when serving the soup. This will cut through the creaminess and add a touch of sharp freshness in much the same way.

    How to make the best Vegan Leek Soup
    • Wash the leeks! Leeks are often have a lot of dirt trapped between each layer. I usually cut them, and then wash them thoroughly in a large bowl of water. It’s a little time consuming, but an essential step.
    • Use the greens of the leeks. So many recipes tell you to only use the white parts of leeks. This is such a waste – not only are the green tops extremely flavoursome, but they will also make your soup lovely and green.
    • Add three cornered leeks into the soup itself. If you would like an even more vivid colour and you have extra, why not add some three cornered leeks into the soup itself?
    • Season well. This is a simple recipe, which means that the seasoning has to be perfect. Use a high quality salt (pink Himalayan is my favourite) and liberal amounts of freshly ground black pepper. Add bay leaf for a delicate warm aroma.
    • Blend thoroughly. Some people like their soup chunky. But in my opinion, this leek soup really benefits from being pureed. The texture becomes exceptionally creamy without the use of any diary products.
    This recipe is …
    • Vegan, Vegetarian, Gluten Free, Nut Free, Soy Free
    • Healthy, clean and light flavours
    • Quick & easy
    • Great for beginner cooks
    • Beautiful and vibrant
    • Budget friendly
    Leek Soup (Vegan, Gluten Free)
    Yield: 2-3
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes

    Creamy Vegan Leek Soup is quick, easy & budget friendly. It's also Gluten Free, Soy Free & Nut Free! Three Cornered Leek Oil differentiates.

    Ingredients For the Soup
    • 2 tsp Olive Oil or Neutral Oil
    • 900g Leek (4 Large), washed and roughly chopped
    • 130g White Onion (1 Medium), roughly chopped
    • 8 Cloves Garlic, crushed
    • 700ml Water or Veg Stock
    • 2 tsp Salt or to taste
    • 1/4 tsp Roughly Crushed Black Pepper or to taste
    Three Cornered Leek Oil
    • 10g Three Cornered Leek Stems, washed and cut
    • 50ml Olive Oil
    1. Prep your vegetables. Cut and wash your leeks thoroughly. Peel and roughly cut your onion. Peel and crush your garlic to release the flavour.
    2. Sauté the vegetables. Add olive oil to your instant pot (on sauté mode) or saucepan (or medium heat). Once the oil is hot add the leeks, onions and garlic. Cook for around 5 minutes, or until nicely softened and reduced in size. Make sure to stir constantly to ensure even cook and reduce the risk of sticking/burning.
    3. Add the water/stock and cook. Next add the water or vegetable stock to the pan, mix everything well and cook. If using an instant pot, set to soup mode and cook on high pressure for 30 minutes. If using a saucepan, cover your pan and cook on medium heat for 30 minutes.
    4. Cool and blend. Once cooked, cool the soup slightly and then use an immersion blender or high-speed blender to puree the soup smooth. You may have to do this in several batches.
    5. Season. Season with salt and pepper to taste and reheat, then serve.
    1. To make the three cornered leek oil, simply add three cornered leek stems and oil to a good blender. Blend until mostly incorporated, and then sieve to filter the flavoured oil from any leftover stems.

    Serve the soup top with three cornered leek oil. More serving suggestions below.

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    • Saucepan
    • Instant Pot
    • Mixer Grinder
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    • Sieve
    Nutrition Information: Yield: 3 Serving Size: 1
    Amount Per Serving: Calories: 302Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 1550mgCarbohydrates: 40gFiber: 5gSugar: 12gProtein: 5g

    Nutrition information isn’t always accurate.

    Did you make this recipe?

    Please post a photo on Instagram and tag @ohmyvegofficial! Alternatively, leave a review & comment on my blog

    © Oh My Veg!
    Cuisine: British / Category: Lunch
    How to serve Vegan Leek Soup

    I highly recommend topping the soup with the suggested three cornered leek oil. It is truly an integral part of the recipe; not only does the oil heightens and empathise the beautiful flavour of the leeks, but it cuts through the creaminess with a sharp, clean taste. More than simply a garnish, it elevates a simple (and yet delectable) leek soup to something extraordinary.

    Bread in all its forms is perfect to serve alongside the leek soup! Crispy croutons are a personal favourite – simply toss cubed bread in oil and either bake, grill or fry to golden perfection. Alternatively, thinly sliced fried bread, toasted baguettes, or simply crusty loaves are ideal. If you’re feeling extra decadent, opt for a grilled cheese/cheese toastie. Yum!

    Finally, garnish with a variety of fresh herbs. I choose chives, spring onions and three cornered leek flowers to emphasize the flavour further.

    The post Vegan Leek Soup with Three Cornered Leek Oil appeared first on Oh My Veg!.

  • Vegan Red Thai Curry with Tofu & Vegetables
    25 May 2022

    Did you know that you can make Vegan Red Thai Curry in 30 minutes? This stunning recipe will teach you how to make a fresh, fragrant and hearty dish that will rival any you’ll find in a restaurant or takeout – plus it’s cheaper!

    I first fell in love with Red Thai Curry at a little food-court stall in Manchester. In-fact, it’s the same stall I mention in my Pad Thai recipe! As soon as I tasted that delicious silky, coconuty curry with the fluffy rice I knew I had to learn how to recreate it at home. The recipe I’m sharing with you today is so great because it’s adaptable, quick, easy, and fulfils all your cravings without having to spend money on takeout … it’s the perfect fakeaway.

    The curry sauce is smooth, thick, and glossy. Packed full of flavour; just the right amount of spice, with notes of citrus coming through at the end. The vegetables are perfectly cooked and tender, while the tofu soaks up all the flavours of the curry and adds protein. It’s the perfect meal for any-time of year and any occasion.

    Creamy, rich and hearty: this Vegan Red Thai Curry is better than takeout.

    This recipe is Vegan & Gluten Free!

    You read that right! Vegan Red Thai Curry is Vegetarian, Vegan, Gluten Free and Nut Free!

    Because we make our own curry paste from scratch, it insures that it’s adaptable for common allergies or diets. Whereas store-bought pastes may use fish sauce, therefore making it not Vegetarian or Vegan friendly, we’ll use a Vegan Oyster Sauce instead. And whereas they may use a basic Soy Sauce, we’ll opt for a naturally gluten free Tamari instead.

    To make this dish Low Carb, simply serve with a healthy cauliflower rice. You could also try courgette (zucchini) noodles instead of rice or wheat based noodles.

    Tips to make the best Vegan Red Thai Curry
    • Use Full Fat Coconut Milk. This makes a huge difference to the richness and creaminess of the dish. Check the cans for the highest coconut extract percentage, as this varies dramatically depending on the brand.
    • Make a fresh Curry Paste. It doesn’t take much effort and ensures that your dish will be Vegan and Gluten Free. It’s also ready in less than 2 minutes – all you have to do is chop and blend.
    • Use fresh, varied Vegetables. Which vegetables you use is up to you! I like to change it up between these options: potatoes, green beans, carrots, courgettes, baby corn, bell peppers (capsicum), bamboo shoots, beansprouts, water chestnuts, pak choy, spinach, mange tout, cauliflower, or broccoli.
    • Aromatics. If you can source them, try to include lemongrass and lime leaves. Although the curry is delicious without them, they will truly elevate the dish to the next level! Also, don’t skimp on the spices.
    • Finish with herbs. This will lift your Vegan Red Thai Curry to new heights. Garnish with fresh coriander (cilantro) or Thai Basil for a deliciously fragrant and fresh flavour.
    Common Substitutes:
    • Instead of tofu, you can use seitan chick’n chunks (this will not be gluten free), tempeh, or leave it out entirely.
    • Use whole spices, to further develop the flavour of the curry paste. I have used ground spices instead as it saves time, but you can opt for dry red chillis, whole cumin seeds and whole coriander seeds. Toast them before adding to the blender along with the other ingredients for the paste.
    • Instead of lime, use lemon juice or a good rice vinegar for the citrus aspect.
    • Use shallots instead of red onions and leeks.
    • Try galangal instead of ginger. It’s the more authentic option, but harder to find.
    • Vary your vegetables. For example, instead of pak choy you can use spinach. Use whatever you have on hand in your fridge.
    Is it freezeable? How to store Vegan Thai Red Curry:

    You’ll be happy to know that this Vegan Thai Red Curry not only stores exceptionally well, but it also freezes perfectly too.

    Cooled and stored in an airtight container, it will be fine kept in the refrigerator for 3-4 days. Although there’s never any leftovers when I make this Thai curry, the flavour matures beautifully after a night or two.

    This curry also freezes particularly well, making it perfect for those of you who like to meal prep for quick lunches throughout the week. Simply reheat from frozen using a microwave, or defrost in the fridge overnight and reheat on the stovetop or microwave.

    This Vegan Thai Red Curry is:
    • Adaptable
    • Vegan, Vegetarian, Gluten Free, Nut Free
    • Can easily be made Soy Free
    • Freezes well: perfect for meal prepping
    • Rich & Creamy
    • Budget friendly & economical
    • Tasty served over noodles, white rice, or brown rice
    Vegan Thai Red Curry with Tofu & Vegetables
    Yield: 2-3
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes

    This Red Thai Curry is quick, easy, Nut Free, Gluten Free, AND Vegan! It's also fresh, fragrant, and the perfect alternative to take out.

    Ingredients For the Curry Paste
    • 60g Red Onion, quartered
    • 10g Ginger, roughly chopped
    • 20g Leeks*, roughly chopped
    • 5 Garlic Cloves
    • 15g Fresh Coriander (stalks included)
    • 1 tsp Red Chilli Powder
    • 1/2 tsp Coriander Powder
    • 1/4 tsp Turmeric
    • 1/2 tsp Cumin Powder
    • 3/4 tsp Sugar
    • 2 Cherry Tomatoes / 20g
    • 1/2 tbsp Tomato Puree
    • 1/2 can Full Fat Coconut Milk
    • 1 1/2 tsp Tamari Soy Sauce
    • 1 1/2 tsp Vegetarian Oyster Sauce
    For the Curry
    • 2 tsp Neutral Oil
    • Remaining 1/2 can Full Fat Coconut Milk
    • 1 Medium Carrot / ~70g
    • 120g Bell Peppers
    • 200g Pak Choy
    • 100g Courgette
    • 160g Extra Firm Tofu, cut
    • 2 Lime Leaves (optional)
    • 1 Stalk Lemongrass, cut into 3 inch pieces (optional)
    • 300ml Water
    1. Make the paste. Add all the ingredients under 'For the Curry Paste' to a large blender. Blend on high speed until smooth.
    2. Fry the paste. Add oil to a large, deep sided frying pan, saucepan or wok over medium-high heat. Once the oil is hot add the prepared curry paste. Fry, stirring occasionally, for 2 minutes.
    3. Add the liquids & aromatics. Add the remaining 1/2 can of coconut milk to the pan. Mix well. Next add 300ml hot water, lime leaves, and lemongrass. Stir well.
    4. Add the vegetables. Next, add the vegetables that take longest to cook** in this case, it's carrots. It's important to add these first so they are well cooked, and to add the rest later so they don't become mushy. Cook for around 10-15 mins, or until the carrots are just under al-dente.
    5. Cook the tofu***. If you like, you can pan-fry the tofu before adding to the curry. In which case, add a little neutral flavoured oil to a pan, wait for it to heat, and arrange your tofu in the pan. Cook on one side for 3 minutes, then flip and cook for another 3 minutes. Set aside.
    6. Add the remaining vegetables and tofu. Cook for a further 5 minutes, or until perfectly cooked with the right amount of softness and crunch. At this stage taste the curry and check for seasoning - you may have to add a little salt or lime juice.
    7. Remove the aromatics and serve. Serving suggestions below.

    * You can replace leeks with more onion or shallots.

    ** This will vary depending on what vegetables you use. Try to use common knowledge here - usually root vegetables such as potatoes or carrots will take much longer than leafy greens or softer vegetables such as courgettes and bell peppers.

    *** You can also add your tofu as-is to the curry. Pan frying beforehand is optional.

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    • Immersion Hand Blender
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    Nutrition Information: Yield: 3 Serving Size: 1
    Amount Per Serving: Calories: 427Total Fat: 35gSaturated Fat: 26gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 227mgCarbohydrates: 25gFiber: 4gSugar: 6gProtein: 12g

    Nutrition information isn’t always accurate.

    Did you make this recipe?

    Please post a photo on Instagram and tag @ohmyvegofficial! Alternatively, leave a review & comment on my blog

    © Oh My Veg!
    Cuisine: Thai / Category: Main
    What to serve with Vegan Thai Red Curry

    I love serving my Thai Red Curry over classic steamed jasmine rice. Alternatively, you could opt for basmati rice – either white or brown rice will make for a delicious meal. If you would prefer a less calorie & carb heavy option, you could whip up some quick cauliflower or broccoli rice.

    A further way I love to serve this Thai Red Curry is over noodles – rice sticks are a great gluten free and vegan choice, while courgette (zucchinis) noodles are perfect for low carb diets.

    Additionally, Crispy Vegan Spring Rolls plated alongside this dish is just sensational. It adds an addictive crispiness and crunch to your meal. Or why not choose fusion and make some Spinach and Soy Chunk Dumplings?

    The post Vegan Red Thai Curry with Tofu & Vegetables appeared first on Oh My Veg!.

  • Vegan Mushroom & Soy Chunk Dumplings with Spinach Dough
    25 May 2022

    Dumplings! They’re popular all over the world – and whether they come in the shape of Gyoza, Potstickers, Momos, Wontons or Mandu, these appetisers are insanely delicious. This spinach dumpling recipe, though, is like nothing you’ve tasted before and you certainly won’t be able to find them at your local take-out …

    Introducing spinach, mushroom and soy chunk dumplings: Homemade dumpling wrappers that are fresh, chewy, and vibrant green from a spinach infusion. Stuffed to the brim with a filling that is equally unctuous, umami, meaty, peppery and protein packed (while being vegan!) Made with the delicious and unconventional combination of mushrooms with soy chunks, this is sure to be a flavour combination you won’t forget anytime soon.

    Don’t be scared by the soy chunks. They have a flavour reminiscent of chicken and a chewiness that perfectly suits the soft tenderness of mushrooms.

    This show-stopper of a recipe is a delight to the eyes and a party in the mouth.

    Are Spinach Dumplings Vegan, Gluten Free, and Nut Free?

    This recipe is naturally Vegan, Vegetarian, and Nut Free.

    To make Spinach Dumplings Soy Free, use Tamari, Liquid Aminos or Gluten Free Soy Sauce instead of regular Soy Sauce. Instead of Soy Chunks you can use Seitan, although this will not be gluten free. Alternatively, up the quantity of mushrooms and avoid meat substitutes altogether.

    To make Spinach Dumplings Gluten Free, you’ll have to use either a Gluten Free Flour or a combination of Rice Flour, Psyllium Husk and Tapioca Starch for the spinach momo wrappers. For the filling, you simply need to substitute ordinary Soy Sauce with either Tamari, Liquid Aminos, or Gluten Free Soy Sauce.

    Tips for the best Spinach Dumplings
    • Give plenty of time to prepare dumplings. Making dumplings is a time intensive process – especially if it’s your first time making them. Making the dough and filling from scratch takes time, but the trickiest part for beginners is folding and shaping the dumplings. With practice, this gets a little faster. It’s also significantly less time consuming with help, but if you are working alone then I recommend setting aside a few hours and making a fun, mindful activity out of cooking.
    • Rest the dough. Giving your dough time to rest insured that the dumplings will have a wonderful soft, chewy texture and cook well.
    • Outsides thin, centre thick. Keeping the centre of your dough circle thick will make sure that the filling doesn’t break through. While cooking the outsides thin will make it easier to fold and pleat the tops.
    • Use a good steamer. Either use a traditional bamboo steamer lined with parchment paper, an Idli steamer, a steamer rack, or a tiered metal steamer. Using a proper steamer rather than a makeshift appliance will make your work a lot easier.
    Different ways to cook Dumplings
    1. Steamed. This is the most basic way to cook the spinach dumplings and the healthiest too. This technique has a lovely chewiness and really highlights the flavour and texture of the dough. Steaming is an essential step of the ones below too.
    2. Pan Fried. These are my personal favourite. After the dumplings have steamed, heat oil in a large non-stick pan. Once the oil is hot, simply add the dumplings to the pan and fry until the bottoms have developed a lovely golden and crispy crust. This retains the chewiness of the upper part of the momo while adding an irresistible crispy crunchiness to the bottom – you get the best of both in one bite.
    3. Deep Fried. A real treat, this technique is popular in street food stalls across India. Steamed dumplings are gently lowered into hot oil and deep fried until the entire dumpling wrapper is crisp and blistered. Truly addictive, this is an incredible way to prepare spinach dumplings.
    4. Air Fried. After steaming, spray your air-fryer basket with neutral oil and arrange the dumplings in a single layer – cook in batches if you have to. Next heat the air fryer to 200C and cook for around 10 minutes, or until nicely crispy. Cook for an additional 5 minutes if necessary.
    This Recipe Is …
    • Vegan, Vegetarian, Eggless, and Nut Free
    • Easily adaptable to be Soy Free and Gluten Free
    • Perfect to serve as a side to any Asian meal
    • Healthy
    • Packed full of good nutrients and proteins
    • Visually appealing and a stunning showstopper for potlucks, events & parties

    For more Vegan recipes, why not check out Gobi 65, a South Indian battered cauliflower recipe which is tempered with curry leaves, ginger, and dried red chillis; Batata Rassa, a Maharashtrian thin and spicy Potato curry; Bhindi Masala, a simple dry sabji made with Okra which even sceptics will love or Hummus, a simple Middle Eastern dip made with chickpeas, garlic, lemon and tahini.

    Vegan Mushroom & Soy Chunk Dumplings with Spinach Dough
    Yield: 12 Dumplings
    Prep Time: 45 minutes
    Cook Time: 20 minutes
    Additional Time: 15 minutes
    Total Time: 1 hour 20 minutes

    A healthy and protein packed recipe for show-stopping Vegan dumplings.

    Ingredients For the Dough/Wrapper:
    • 120g Plain Flour
    • Pinch of Salt, to taste
    • 60g Spinach
    • 40-50ml Boiling Water
    For the Filling:
    • 10g Medium Soy Chunks
    • 200ml hot water - to soak the soy chunks
    • 1 tbsp Oil of choice
    • 1 large Garlic Clove, finely minced
    • 10g White Onion, finely chopped
    • 1/2 tsp Red Chilli Flakes
    • 100g Mushrooms of choice, finely minced (140) 
    • 1/8 tsp Black Pepper Powder
    • 1/4 - 1/2 tsp Dark Soy Sauce
    • 1/2 tsp Salt, or to taste
    • Greens of one Spring Onion, roughly chopped
    • 500ml Water, to steam the Momos
    1. First, begin by soaking the Soy Chunks. Soy Chunks are dehydrated and need to be rehydrated by soaking them in water. Simply put the soy chunks in a large bowl and pour over 200ml of boiling water. Set aside and soak for 30 minutes.
    2. Next, make the dough. Simply add spinach and boiling water to a blender and pulse until you get a completely smooth puree. Add plain flour and salt to a large mixing bowl and slowly incorporate the spinach puree. Knead just enough to make a smooth, tight dough, then cover and set aside for 30 minutes.
    3. When the soy chunks have finished soaking, drain all the water from them and squeeze them with your hands to get any excess water out. Then add the soy chunks to a blender and pulse a few times until they shred to small pieces.
    4. To make the filling, heat the oil in a small wok or Kadai over high heat. Once the oil is hot add the garlic and onions and stir-fry it quickly until they become aromatic, but not enough to brown them. Immediately after add the red chilli flakes and mix in, then add the mushrooms, soy chunk pieces, black pepper, soy sauce and salt. Mix everything well and stir fry until the mushrooms are cooked and everything smells delicious! Finally stir in some spring onion greens and leave to cool.
    5. To shape the dumplings, roll the dough out in a long sausage shape and separate it into 12 equal sized pieces. Roll each piece into a smooth ball. Dip one of the balls into some flour and flatten with your palm, and then begin to roll it out until roughly 4.5" (inches) in diameter. Then take a small portion of the stuffing and place it in the middle of your wrapper. Begin to pleat/fold the sides of the dumplings into each other until they meet in the middle. Repeat with all dumplings.
    6. To cook the dumplings, add water to the bottom of your steamer and bring to a boil. Once boiling grease your steamer plates, arrange the dumplings, and add to the steamer. Cover and cook for 10-15 minutes. You will be able to tell when the dumplings are done as they will no longer be sticky to touch.
    7. Serve hot. I like to additionally pan-fry my dumplings in a little oil so the bottoms are crispy. See above for cooking variations and below for dipping sauce options.
    Did you make this recipe?

    Please post a photo on Instagram and tag @ohmyvegofficial! Alternatively, leave a review & comment on my blog

    © Oh My Veg!
    Cuisine: Indo Chinese / Category: Side
    How to serve Spinach Dumplings

    Serve hot and fresh from the steamer – or go on to further cook the dumplings as suggested above by either pan frying or deep frying. Either is delicious! Once you’ve cooked to your preferred method, top with an umami, sweet, sour and spicy dipping sauce. I simply like to combine sesame oil, soy sauce, garlic, chilli flakes, a dash of rice vinegar and an optional pinch of either brown sugar, agave syrup or honey in a small bowl. Once mixed, heat through until just warm and then pour over the freshly made dumplings. Garnish with sesame seeds and spring onions and then tuck in!

    Instead of the hot chilli oil, you can serve a traditional tomato chutney alongside the dumplings – just like they do across Tibet, Nepal, and India.

    If you would rather serve Spinach dumplings as part of a larger meal, I recommend serving it alongside some Asian dishes. Indo-Chinese Vegan Chilli Tofu would be great – a spicy stir fry made with fresh Tofu, Bell Peppers and Onions in a sticky sauce. It’s an Indian street food classic so pairs beautifully with spinach dumplings. If you’re fancying noodles, why not try an authentic and Vegan Pad Thai with Vegetables and Tofu?

    For a real feast, include Indo Chinese Gobi Manchurian and Vegetable Spring Rolls in the mix too.

    The post Vegan Mushroom & Soy Chunk Dumplings with Spinach Dough appeared first on Oh My Veg!.

  • Vegan Meals on a Budget – Easy & Cheap Indian Dishes
    25 May 2022

    Are you looking for easy, cheap, healthy and quick Vegan & Vegetarian Indian Meal ideas that can be cooked with minimum time, effort and expense? Just take a look at some of the suggestions below for 5 perfect weekday Vegan meals on a budget.

    Indian food is perfect for searching for low cost meals. Not only are the majority of the meals naturally Vegan and Vegetarian – which tend to be cheaper – but Indian meals are also incredibly nourishing and healthy as they are packed full of wholesome spices that do a world of wonder to the body.

    Once you have a pantry stocked with some basic spices, all you’ll need is one main ingredient (usually pulses or vegetables) and some onion, ginger, and garlic to make a full meal. Once you have the basics in your store cupboard, the sky really is the limit as to how many delicious Vegan meals on a budget you’ll be able to create. You can read about what spices are best to invest in here!

    Here are the top 5 picks from Oh My Veg!

              1. Bhindi Masala (Dry Okra Curry)

    We’re starting off our list with this delicious dry Sabji made with Okra (otherwise known as Bhindi or Ladies Fingers) as the main ingredient.

    One of my favourite Budget Friendly dishes, Bhindi Masala can be made with fresh okra, but works just as well with frozen okra. Frozen okra is cheaper, is perfect for those times which you don’t have any fresh vegetables in the house, and is also quicker and easier to prepare. I use it all the time!

    This dish requires only 10 ingredients (including spices!), which makes it incredibly economical. Once you have a pantry stocked with spices, all you’ll need is Okra, Garlic, and Onions. That’s it!

    Bhindi Masala pairs incredibly well with any number of options. My favourite is Roti/Chapati, the prefect budget bread (needs only flour, salt and water!), but it will work just as well with Rice or store-bought Tortilla or Flatbread too.

      2. Batata Rassa/Aloo Sabji (Spicy Potato Curry)

    It’s well known that potatoes are one of the most accessible, budget friendly, and filling ingredients. Knowing how to make a good potato curry will be a skill that you won’t regret – it’s perfect as a quick and filling meal that takes up hardly any time from your precious day.

    This particular potato curry is made in Maharashtrian style and is full of spice. A thin and fiery curry, it pairs perfectly with either Palak Puri, Garlic Naan, or Rice.

    Apart from potatoes and a few whole & ground spices, the only ingredients you’ll need are some fresh Herbs, Garlic, Ginger, and Tomatoes. The best thing is that frozen Ginger and Garlic will work just as well, and tinned tomatoes can be used instead of fresh. It’s just as tasty and more convenient!

    Batata Rassa can be dressed up or down as either a cheap Budget Friendly meal or a festive celebration meal, depending on what you serve it with.

      3. Chana Masala / Punjabi Chole (Chickpea Curry)

    Chana Masala is a rich and indulgent dish packed full of aromatic whole spices and savoury sensations. Served with Puri, Garlic Naan or even Kulcha, it makes for a really special meal fit for any kind of celebration.

    Although this recipe has slightly more ingredients than some of the others in this list, the main ingredient used here is still incredibly low-cost. Canned chickpeas are available for as little as 30p ($0.40 or €0.35), while the other ingredients such as teabags, onions, green chillis, ginger, garlic and tomatoes are pantry staples. Tamarind can be replaced with Lemon Juice for a more convenient alternative.

    Not only is this meal budget friendly, it’s also really healthy. Chickpeas are packed full of dietary fibre, iron and plant-based proteins, whilst being low on fats and sugars.

      4. Baingan Bharta (Roasted & Mashed Eggplant Curry)

    This meal is by far my favourite way to use Eggplant! If you can believe it, just one good sized eggplant will make enough curry to feed 2 adults. Once served with either Roti/Chapati or Garlic Naan with Dal Tadka, you’ll have a veritable feast on your table.

    You’ll want to buy your Eggplant fresh and select the biggest variety. Next, we’ll be roasting the whole eggplant over an open flame to achieve a wonderful smoky flavour that really is to die for. The skin is then peeled off and all that wonderful, juicy flesh inside is mashed and added to a base of onions, garlic, and both whole and powdered spices.

    Baingan Bharta is the perfect choice if you’re looking to make Vegan meals on a budget. Just use Vegan ghee (Vegetable Ghee or Coconut Oil!) instead of Butter Ghee to make it both Vegan friendly and more economical.

      5. Aloo Palak / Saag Aloo (Potato and Spinach)

    Aloo Palak, otherwise known as Saag Aloo, is a takeout favourite. But did you know that it’s also incredibly simple to make yourself at home? It takes less than 20 minutes to cook, is packed full of flavour, and is low-cost too.

    Simply spiced with minimum heat and refreshing, creamy coconut, this dish is a perfect weeknight meal to serve to the whole family, including children. All you need is some basic spices along with potatoes, spinach (fresh or frozen works!) and a block of creamed coconut. You can even used tinned potatoes for this recipe with great results.

    This meal takes hardly any time to cook and is perfect for beginners to curry cooking. It’s wonderful value for time.

    Plus, Aloo Palak is packed full of vital nutrients like iron, and is a low-oil recipe.

    The post Vegan Meals on a Budget – Easy & Cheap Indian Dishes appeared first on Oh My Veg!.

  • Indian Egg Fried Rice – Better than Takeout!
    25 May 2022

    Fluffy, soft, perfectly separated grains of rice. Every single grain coated in a thin layer of velvety scrambled eggs, soy sauce, and vegetarian oyster sauce with notes of mushroom. Accented with hints of crunchy onions, caramelised garlic, spicy mustard seeds, and peppery ground masalas. Finished with fresh, sweet spring onions. Ready in 10 minutes. That’s Indian Egg Fried Rice.

    Indian style Egg Fried Rice is a budget friendly dish that requires so few ingredients and yet really delivers on flavour. Because it’s best made from leftover rice, it’s ideal for those busy weekdays when you don’t have time to cook and yet want to serve something easy, warming and hearty.

    Perfect to serve alone, with Indian curries, or with Chinese takeout style dishes for a fake-away experience!

    The easiest recipe for Fried Rice is awaiting you below…

    Can you make Vegan Egg Fried Rice?

    Yes! You can make eggless Vegan fried rice. There are several different methods that you could use – choose the one that works best for you.

    Simple eliminate the egg from the recipe – use rice mixed with soy sauce, vegetarian oyster sauce, black pepper, and salt. Fry the whole spices as usual, and then add any of the ‘egg’ substitutes below and rice.

    • Use Tofu ‘Egg’: Carefully crumble firm tofu with a fork or your hands until it resembles scrambled egg. Then fry in a pan along with oil, Kala Namak (Black Salt), Black Pepper, and Turmeric Powder. For extra flavour, you can optionally add Garlic Powder or Nutritional Yeast. Cook for 5 minutes, or until slightly firm and the spices no longer smell raw. Once cooked, remove from the pan and continue along with the recipe.
    • Use Chickpea Flour: Sieve chickpea flour into a bowl along with Turmeric Powder, Black Pepper and Kala Namak (add other spices if you prefer a bit of extra heat and flavour). Slowly whisk in water until you get a thick batter. Heat oil in a pan over medium heat and once hot, add the batter. Wait for it to set and then break up into pieces to make ‘egg’.
    • Use Moong Dal: Soak moong lentils overnight in plenty of water. The next morning, drain off the water and add the moong beans to a blender. Blend to a smooth paste, adding more water if necessary. Then add the same spices mentioned above to season and more water if needed to adjust the consistency. Follow the same cooking process as above.
    Each grain perfectly coated in egg.

    There are several ways to cook Egg Fried Rice, and this method is a little different to most. Not only is it easier as it doesn’t require any serious stir-fry experience, but it yields a decidedly delicious result.

    In this method the eggs are whisked along with the flavourings (not the spices – we bloom them in the oil later) and then the rice is added and whisked into the egg. All of this before anything hits the wok. It may sound strange, but this method insures that with every bite you get little pieces of perfectly scrambled eggs. No more hunting for the ‘egg’ in Egg Fried Rice – it’s on every grain! As soon as this mixture hits the wok you stir fry everything together and it mixes up beautifully, with minimal effort on your part.

    If you like to have large pieces of egg in your fried rice, simply stir the rice less while cooking. This will result in larger pieces of egg rather than the tiny pieces you see here. It’s really personal preference!

    What are the variations for Indian Egg Fried Rice?
    • Add Vegetables. This recipe doesn’t included any vegetables, but Indian Egg Fried Rice tastes delicious with some added vegetables! Finely minced carrots, green beans, peas or bell peppers/capsicum would all work really well. I even add some chopped beansprouts sometimes.
    • Make it Vegan. Instead of using scrambled eggs, why not use firm tofu, chickpea egg or moong egg? Skip coating the rice in egg and simply stir fry it with the spices instead.
    • Add Extra protein. Some marinated and fried tofu would work really well in this recipe. You could use paneer or halloumi in place of tofu if you prefer. Seitan strips or even Vegan Sausages would also work well.
    • Add Herbs. Often I serve this with fresh Coriander (Cilantro) if we’re all out of Spring Onions. Chinese Chives or British Chives would also work well as a garnish and/or stirred through the rice.
    Tips to make the best Indian Egg Fried Rice:
    • Use a good quality rice. Medium to long grain varieties such as Jasmine Rice or Basmati Rice are best, although for this batch I used Sona Masoori (our go-to everyday rice) – a beautiful fragrant medium-grain variety which also works really well. Try to avoid short grain and sticky rice varieties, as it won’t yield a perfectly separated result.
    • Use day old rice. It’s true – egg fried rice always tastes better with day old rice. We always use leftover rice from another meal to make egg fried rice, but feel free to make a batch especially for the purpose. Simply refrigerate it overnight and use the next day for perfect separated Indian egg fried rice.
    • Bloom the spices properly. This is an important cooking process for any Indian meal, and it’s no less paramount for Indian egg fried rice. The key is to get the oil hot before you add the spices, so the moment the mustard seeds hit the pan they begin to pop. Otherwise the full aroma and flavour will be lost!
    This Recipe Is…
    • Quick and easy for anyone to make
    • Great way to use up leftovers
    • Vegetarian and Gluten Free
    • Adaptable
    • Full of protein
    • Great for work or packed lunches
    Spiced Indian Egg Fried Rice - Better than Takeout!
    Yield: 2-3
    • 380g Cooked and Cooled (day old is best) Rice
    • 4 Medium Eggs
    • 1/2 tsp Soy Sauce
    • 1/2 tsp Vegetarian Oyster Sauce (optional)
    • 1/8 tsp Black Pepper
    • Salt to taste
    • 2.5 tsp Oil - Canola, Peanut or Sesame work well here
    • 1/2 tsp Black Mustard Seeds
    • 1/2 tsp Cumin Seeds
    • 2 Green Finger Chilli, finely chopped
    • 3 Cloves Garlic, finely minced
    • 10g White Onion, finely chopped
    • 1/8 tsp Turmeric Powder
    • 1/4 tsp Coriander Powder
    • 1/2 tsp Red Chilli Powder
    1. Take a large bowl and crack 4 eggs. Whisk them thoroughly (chopsticks work well for this) until well combined and then add soy sauce, vegetarian oyster sauce, black pepper and salt. Whisk again to mix everything together and then add all your leftover rice to the same bowl. Mix once more with a spoon until the rice has mixed with the egg and is all covered. Set aside.
    2. To stir fry the rice, heat a large wok on the the largest ring of your hob/stovetop on medium-high heat. If you are using a metal pan without non-stick coating, wait for your pan to heat until smoking before adding the oil and then turn the heat down slightly and continue with the recipe. If you're using a non-stick pan, skip this step.
    3. Once the oil is hot add the black mustard seeds. They should begin to crackle and pop immediately as soon as they hit the oil. If not, wait until they do. Next add the cumin seeds and green chillis. Both should splutter and the cumin should brown. Quickly add the garlic cloves and onion and stir fry until just soft and translucent - don't let them brown or burn. Add your spice powders, mix well for a few seconds, and then immediately go in with your rice mixture.
    4. Stir the rice constantly. At first it will seem like too much egg - but as it cooks you will be left with just the right amount clinging to every grain of rice. Carry on stirring and cooking until the egg has completely cooked and the rice is no longer 'sticky' from the moisture of the egg, but dry. You can cook for longer at this stage for crispier rice, but I prefer to stop as soon as the egg has cooked.
    5. Finally, stir through spring onion greens and serve.
    Did you make this recipe?

    Please post a photo on Instagram and tag @ohmyvegofficial! Alternatively, leave a review & comment on my blog

    © Oh My Veg!
    Cuisine: Indo Chinese / Category: Rice
    Chilli Tofu with Egg Fried Rice. How to serve Indian Egg Fried Rice?

    This gently spiced Egg Fried Rice is the perfect base for any curry – whether Indian, Chinese, or even Indo-Chinese! My first choice would be a simple yet flavoursome Chilli Tofu or Gobi Manchurian. Both have just the right amount of crunch (the Tofu and Cauliflower respectively are both battered!) with a gorgeous silky, sticky sauce that begs to be eaten with a delicious rice dish!

    Start or finish off your meal with a serving of homemade Crispy Spring Rolls – who can resist them?!

    Of course you could also eat this Egg Fried Rice as a main course. It’s got plenty of flavour and is quite addictive so it wouldn’t be hard to eat a whole bowl! I would recommend serving some steamed greens on the side – Broccoli or Pak Choy would work well here, with a sprinkling of fried garlic and chilli flakes. Yum!

    The post Indian Egg Fried Rice – Better than Takeout! appeared first on Oh My Veg!.

  • Malai Kofta – Creamy Curry with Potato & Paneer
    25 May 2022

    Have you ever had Malai Kofta? Although popular in Indian restaurants, this is not a dish I commonly see in the UK. Even across India, Malai Kofta is such a rich and indulgent dish that it is only eaten in restaurants, rather than being made at home. Made of a velvety smooth, rich and creamy gravy of tomatoes, cashews, and aromatic spices, the gravy warmly caresses crispy-on-the-outside, soft-on-the-inside kofta made from potato and paneer (firm cheese).

    A Mughlai dish in nature, Malai Kofta has all the hallmarks of Persian influence on Indian cuisine – luxurious, buttery, rich, creamy, and full of nuts. The warm aromatics of cloves, cinnamon, cardamom and nutmeg add an exquisite warmth and picante flavour that perfectly compliments the creamy richness.

    It’s easily adaptable to be Vegan, whilst naturally being Gluten Free. Malai Kofta is also perfect for those who prefer milder curries, whilst still being full of flavour. Although the ingredients list can look long, don’t be intimidated – it’s an easy dish to master.

    This dish will be sure to impress anyone and is better than even the best Indian restaurants.

    Can you make Malai Kofta Vegan and Gluten Free?

    Yes! Malai Kofta is naturally Vegetarian, Soy-Free and Gluten Free. It can easily be adapted into a Vegan friendly dish too.

    To make the dish Vegan: Simply substitute double cream for cashew cream – which can be easily made by soaking and blending raw cashews – or with a good vegan cream of your choice. Additionally, replace the Paneer in both the Kofta and the Gravy with grated or mashed Extra-Firm Tofu. Bear in mind that the addition of tofu to this recipe to make it Vegan will mean that it is no longer Soy-Free.

    To make this dish Nut Free: Leave out the cashews which are used in the gravy. Replace with extra diary or Vegan cream for a dash of richness.

    Can you Oven Bake or Air Fry Malai Kofta?

    Yes! Although I like to shallow fry my Kofta, they are also suitable for oven baking or air frying as a healthier, less oily option.

    To bake Malai Kofta, preheat your oven to 200C. Prepare a baking tray with parchment paper and arrange the Kofta. Spray with neutral cooking oil and once the oven is hot, put them to cook for 20 minutes, or until golden brown. Turn over halfway and spray with more oil if needed.

    To air fry Malai Kofta, heat the air fryer to 180C and spray the fryer basket with neutral cooking oil. Once the air fryer has heated, arrange the Kofta in the basket and further spray with oil. Air fry for 10-15 minutes. Turn the kofta halfway through cooking and spray with more oil.

    Tips for the best Malai Kofta
    • Don’t overcook the potatoes. You want your potatoes to be just cooked – not completely falling apart. The proper texture of potatoes will affect the consistency of your final kofta.
    • Make flatter kofta, not round. Flattening your kofta into disks (as in the pictures) rather than round balls not only makes them less likely to break, it also means that it’s easier to shallow fry, oven bake or air fry the kofta. Plus, it maximises crispiness!
    • Coat your kofta in cornflour before frying. This gives the outer skin of the kofta an extra crispy crunchiness and also helps it hold together well in the oil.
    • Sieve the gravy. No matter how powerful your blender is, I always recommend sieving the gravy for the best results. This will create a silky smooth and rich gravy that feels even better than at a restaurant.
    • Top with extras! Malai Kofta tastes best when it’s topped with freshly chopped coriander, a liberal drizzle of cream, and crushed Kasuri Methi, and a little bit of grated paneer.
    Variations on Malai Kofta
    • Make in Vegan. This is really easy! As mentioned above, instead of using dairy cream replace with your favourite Vegan/Dairy Free cream. You can also use additional cashews in the gravy. Finally, replace the paneer in the Kofta and gravy with grated Extra-Firm Tofu. You have yourself delicious Malai Kofta.
    • Make Palak Kofta instead. Not fancying a tomato-based gravy? No problem! Follow the kofta recipe below and add it to the Palak gravy from my Palak Paneer recipe.
    • Add nuts and fruits to the Kofta. Personally, I prefer a Kofta that isn’t stuffed. However, you can add your choice of nuts and dried fruits to the middle of the kofta and wrap the potato and paneer mixture around it. Cashews and raisins work well and incorporate a little sweetness.
    This Recipe Is …
    • Vegetarian, Gluten Free, and Soy Free
    • Easily adaptable to be Nut Free and Vegan
    • Rich, creamy and indulgent
    • Perfect to serve with Naan
    • An authentic Punjabi Recipe

    For more authentic Indian recipes, why not try Punjabi Samosa, an authentic recipe with homemade crispy flaky pastry stuffed with spiced potatoes and peas; Bhindi Masala, a simple dry curry made from Okra; Gulab Jamun, a festive sweet soaked in a cardamom scented sugar syrup; Chana Masala, a Vegan chickpea curry which is rich with aromatic spices, or Dal Tadka, a creamy and warming lentil dish topped with tempered spices.

    Malai Kofta - Potato & Paneer Balls in a Creamy Cashew Curry
    Yield: 2

    A luscious, smooth and creamy gravy coats crispy on the outside, soft on the inside potato & paneer kofta. Perfect for serving with basmati rice or garlic and coriander naan.

    Ingredients For the Gravy:
    • 1 tbsp Oil of choice
    • 1 Medium Tej Patta (Indian Bay Leaf)
    • 1 tsp Black Cumin (Shahi Jeera)
    • 2 Green Cardamom
    • 1 Black Cardamom
    • 2 Cloves
    • Small piece True Cinnamon
    • 60g Onion, roughly chopped
    • 1 Heaped tsp Ginger Garlic Paste
    • 180g Fresh Tomato (2 Large), roughly chopped
    • 20g Raw Cashews
    • 200ml Water
    For the Curry:
    • 1.5 tbsp Butter (or Oil)
    • 1/8 tsp Nutmeg Powder
    • 3/4 tsp Chilli Powder
    • 1/4 tsp Coriander Powder
    • 1/4 tsp Turmeric Powder
    • 100 -150ml Water
    • 1/4 tsp Salt, or to taste
    • 1/2 tsp Sugar
    • 2 tsp Double Cream
    • 1/4 tsp Garam Masala
    • 1/2 tsp Kasuri Methi (Dried Fenugreek Leaves)
    • 30g Paneer, grated
    • 3 tsp Cream, to serve
    • Fresh Coriander finely chopped, to serve
    For the Kofta:
    • 1 Large Potato, 160g, peeled
    • 30g Paneer, grated
    • 1/8 tsp Garam Masala
    • Salt to taste
    • 1/8 tsp Black Pepper
    • 1/8 tsp Red Chilli Powder
    • 1.5 tbsp Cornflour
    • 1 tsp Almond Powder
    • Extra Cornflour, for coating the kofta
    • Oil, to deep fry the kofta
    1. To make the gravy, begin by frying the whole spices. Heat oil over medium heat in a large kadai or frying pan and once the oil is hot add all the whole spices - black cumin seeds, bay leaves, green cardamoms, black cardamom, cloves and a piece of cinnamon. Gently sauté and stir fry for a few seconds until aromatic, then add the onions. Once again sauté for around 30 seconds to 1 minute, or until gently softened. Then add the ginger garlic paste and stir constantly until the raw smell has faded. Immediately add the tomatoes and cook for around 2-3 minutes. Allow them to sweat and become slightly mushy. Finally add the raw cashews and water, and cook for 15 minutes, or until all the vegetables are completely soft.
    2. To make the kofta, while the gravy is cooking, add water to a medium saucepan and bring to a boil. Once boiling add the potato and cook for around 15 minutes, or until knife soft but not breaking apart. Once done drain the potato and wait for it to cool.
    3. Blend the gravy. Once the gravy is cooked, cool the gravy down and take out the cinnamon, black and green cardamoms, cloves and bay leaves. We don't want to blend these*. Once the whole spices have been removed then blend it until smooth. Set aside.
    4. To cook the curry, firstly heat butter in the same kadai or frying pan you used to boil the gravy. Once the butter has melted add the ground spices - nutmeg powder, chilli powder, coriander powder and turmeric powder. Cook for only a few seconds until fragrant - it is easy to burn the spices and create a bitter curry here. Then immediately begin to add the blended gravy. Pass it through a sieve for a smooth, creamy and uniform finish. Mix together well and add water to adjust the consistency along with salt, sugar and cream. Turn the heat to low and allow to simmer.
    5. To fry the kofta, begin to heat the oil in a large kadai or deep frying pan*. While waiting for the oil to heat, grate the boiled potato into a bowl. Make sure to squeeze out any moisture. Add all the other ingredients except the cornflour for coating and oil. Mix together well and form 4 patties. I prefer flatter kofta to round ones - they are more crispy and take less time to cook.
    6. Once the oil is hot (test it using the handle of a wooden spoon, it should slowly bubble - too cold and the kofta may break, and too hot they will burn and not heat through), gently roll the kofta in a little cornflour to coat. Shake off the excess and then carefully lower into the oil. Fry until crispy and deep golden brown on all sides. Drain on kitchen paper.
    7. To finish the curry, sprinkle garam masala on top. Crush kauri methi between your palms and add this to the pan too along with grated paneer. Stir through and serve immediately. Pour the gravy on-top of the freshly fried kofta and garnish with extra cream, grated paneer (optional) and fresh coriander. Alternatively, you can cook the kofta in the curry for 1 minute before serving - don't cook too long or the kofta can break.

    *We use the whole spices to give flavour and aroma to the gravy. If we blend them, the flavour will be too strong. We want only a subtle hint. The black cumin (shahi jeera) are fine to be blended, and if you want a more intense hit you can also blend the green cardamoms.

    *You can also bake the kofta or air-fry instead of deep frying. Read more here.

    Recommended Products

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    • Immersion Hand Blender
    • Frying Spoon
    • Kadai
    Did you make this recipe?

    Please post a photo on Instagram and tag @ohmyvegofficial! Alternatively, leave a review & comment on my blog

    © Oh My Veg!
    Cuisine: Indian / Category: Main
    How to Serve Malai Kofta

    Since Malai Kofta is a rich, creamy, and restaurant style North Indian dish, it pairs very well with extravagant sides like Garlic and Coriander Naan, Jeera Rice – or even both! Soft and fluffy naan is perfect for scooping up the thick, creamy gravy and crispy kofta, while the fragrance of Basmati compliments the aromatic tones of cardamom and cinnamon.

    Malai Kofta would pair well with Punjabi Chole (chickpea curry), Palak Paneer, Dal Tadka and a sweet dessert like Gulab Jamun, Seviyan Kheer or Aamrakhand.

    The post Malai Kofta – Creamy Curry with Potato & Paneer appeared first on Oh My Veg!.

  • Vegetarian Fish, Chips & Mushy Peas with Battered Halloumi
    25 May 2022

    Fish and Chips is a traditional meal which is ubiquitous with Britain – just as much so as Sunday Roast! Growing up in a seaside town, Fish and Chip shops were everywhere – and it was a weekly treat. Although much of the UK is not religious, the tradition of eating fish on Fridays (a Catholic fast) continues well into modernity. Of course, as a vegetarian I only ever ate the chips anyway – and never complained! But now I’d like to share my version of fully Vegetarian Fish and Chips.

    This post includes recipes for all 3 vital components of Vegetarian Fish and Chips – Homemade Crispy Chips (Fries!), delicious Mushy Peas, and Battered Halloumi. If you don’t feel like making everything from scratch you can simply use the recipe for one thing and buy the others. But trust me, it’s worth it to make everything at home!

    This homemade meal is better than any you’ll find at a traditional Fish and Chip shop. Not greasy or oil – just crispy, crunchy and delicious.

    Are homemade Chips, Battered Halloumi and Mushy Peas Vegan & Gluten Free?

    This recipe for Vegetarian Fish & Chips is completely Soy Free, Alcohol Free, and Nut Free.

    To make this recipe Vegan, simply substitute the Halloumi for a Vegan option – either Tofu or Banana Blossoms work really well battered as Vegan ‘fish’. The chips and mushy peas are naturally Vegan already.

    To make this recipe Gluten Free, simply use a good Gluten Free flour for the Halloumi batter. The chips are naturally Gluten Free (I use cornflour for a coating that adds an extra crispness) as are the Mushy Peas.

    Tips for the best homemade Chips / Fries
    • Use the right type of potato. Floury potatoes work best here – my personal favourite is a good old Maris Piper, but King Edwards, Désirée, Russets or Rooster Potatoes also work well.
    • Cut your chips to even sizes. I prefer medium sized chips – not fries (thin), but not steak cut (thick) either. This gives room for both the fluffiness of potato inside and also maximum crispness. Cutting your chips evenly will mean that they not only look better, but also cook more uniformly.
    • Parboil your chips. Just like the key to a good fluffy and crispy roast potato, parboiling your chips allows the edges to fluff up just slightly – making them extra crispy when fried. It also means they take less time in the oil!
    • Use cornflour. Coating your chips in an even layer of cornflour before frying adds an extra crispy crunch to the outside of the chip.
    Tips for the best Mushy Peas
    • Use marrowfat peas. The most important step for good mushy peas is using the right type of peas. It’s absolutely vital that you use British marrowfat peas for this recipe instead of ordinary green peas or garden peas. Marrowfat peas are mature peas which have been purposefully left on the plant to dry out before being harvested. They are considerably larger and starchier than ordinary peas, which allows them to cook down into the delicious ‘mushy’ texture that we all know and love! You can buy them in supermarkets if you’re in the UK, otherwise find them on Amazon.
    • Soak overnight. Like most dried pulses, marrowfat peas need to be soaked overnight before cooking. They will swell up and double in size.
    • Don’t complicate the ingredients. All you need to make mushy peas is marrowfat peas, baking soda, salt, and optionally, sugar. You can add mint to your taste, too. But don’t try to complicate it with any other ingredients and definitely don’t add any green food colouring!
    • Adjust thickness to your taste. The recipe below makes quite a thick consistency of mushy peas. If you prefer, just add a little more water to thin it down and simmer to the consistency you prefer. It’s up to you!
    Tips for the best Battered Halloumi
    • Don’t salt. Halloumi is naturally an extremely salty cheese. Adding additional salt to the batter will only ruin the dish.
    • Use Soda, or Craft Beer. I like to use sparkling water/soda in my battered halloumi recipe. However, if you don’t mind using alcohol in your cooking, you can use a good quality craft beer for a variety of beer battered halloumi. Either will work well – the key is the fizz. Make sure to refrigerate either before using so they are nice and cold.
    • Make sure the oil is hot. The coolness of the batter hitting the hot oil is what will ensure you get a really good crisp to your halloumi.
    • Don’t overcrowd while frying. Try not to overcrowd your pan when frying the halloumi! Not only will they stick together (messy!), it will also bring the temperature of the oil down considerably and there be less likely to result in a crispy battered halloumi like we would like.
    Can you Air Fry or Oven Bake Homemade Chips and Battered Halloumi?

    Yes! You can air fry or oven bake homemade chips very successfully.

    • To Air Fry Homemade Chips: Spray your air-fryer basket with neutral oil and heat to 180C. Arrange the chips in a single layer and air-fry for 20 minutes, checking and turning over halfway through cooking. Cook until golden brown.
    • To Oven Bake Homemade Chips: Preheat your oven to 200C and line a baking tray with parchment paper. Arrange your chips in a single layer on the baking parchment and spray/drizzle with cooking oil. Once the oven is hot, bake them for 20-30 minutes, turning halfway through cooking. They should be beautifully golden brown.

    As a result of the batter for the Halloumi being of a flowing consistency, it is not unfortunately not suitable for either air frying or oven baking.

    Instead of using a battered halloumi, you could make a breaded halloumi – dip in batter first and then into seasoned breadcrumbs. As a result it will be possible to both air fry or oven bake the breaded halloumi – and this technique can be replicated with Vegan substitutes like Tofu or Banana Blossom, too.

    • To Air Fry Breaded Halloumi: Spray your air-fryer basket with neutral cooking oil and heat to 200C. Arrange the breaded halloumi in the basket and air-fry for 20 minutes, checking and turning over halfway through cooking as needed.
    • To Oven Bake Breaded Halloumi: Preheat your oven to 180C and line a baking tray with parchment paper. Arrange the chip on the parchment paper and spray with neutral cooking oil. Once the oven is hot, bake for 20-25 minutes, or until golden brown.
    This Recipe Is …
    • Perfect Comfort Food
    • An ideal option for Vegetarians and Vegans who want to indulge in traditional English grub!
    • Entirely homemade, with no preservatives
    • The best, crunchiest, crispiest, lightest and fluffiest chips you’ll ever make
    • Totally non-greasy
    • Seriously addictive
    • Easy!

    For more vegetarian recipes that are better than takeout, why not try Bharli Vangi, Okra stuffed with a Maharashtrian spice mix of peanuts, sesame seeds, and coconut; Tomato, Pesto and Mozzarella Pasta, a delicious one-pot meal made with fresh flavours; homemade Garlic and Coriander Naan, bread which is fluffy, soft, and perfect for curries; Pad Thai, an authentic Thai noodle recipe with tofu and vegetables, or Pav Bhaji, a spicy street food.

    Vegetarian Fish Chips & Mushy Peas with Battered Halloumi
    Yield: 2 Servings
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Additional Time: 6 hours
    Total Time: 7 hours

    A cultural classic, this is a delicious vegetarian take on the traditional Fish and Chips. Homemade Crispy Potato Chips, Battered Halloumi and Mushy Peas are a perfect combo!

    Ingredients For the Chips For the Mushy Peas For the Battered Halloumi
    1. Soak the marrowfat peas. The evening before you intend to make the Fish and Chips, soak the marrowfat peas in a large bowl with enough water to cover. Cover the bowl and set aside overnight, or for 6-8 hours minimum.
    2. To cook the mushy peas, drain them of the soaking water and rinse. Next add them to a small saucepan along with 400ml Water, 3/4 tsp Baking Soda, 1/2 tsp Sugar, and Salt to taste. Boil on low to medium heat for 30 minutes. If needed, after 30 minutes the consistency can be adjusted with more water to taste.
    3. To prepare the chips, begin by taking your potatoes and peeling them (optional). Cut into even sized chips, and then soak in a bowl of cold water for 20 minutes. Once soaked, wash the starch out again.
    4. To pre-cook the chips, heat water in a large saucepan over medium heat. Bring the water to a boil. Once it comes to a boil, add the potato chips and cook for 5 minutes. Once 5 minutes have passed, drain and immediately rinse with cold water to stop cooking. Spread the chips out evenly and pat-dry or air dry.
    5. To fry the chips, place them in a bowl and sprinkle over 2 tbsp of cornflour. Carefully shake to distribute the cornflour evenly. At this stage you can freeze the chips for later use or cook immediately. If cooking immediately, heat oil in a Kadai or Deep Fat Fryer* to around 180C. Once the oil is hot, carefully add the chips to the oil and fry for around 3 minutes, or until golden brown and crispy. Once done remove with a slotted spoon and drain on kitchen tissue.
    6. To make the halloumi batter, mix together flour, soda water, and black pepper into a smooth batter. You can refrigerate the batter until ready to fry or use immediately.
    7. To fry the halloumi, cut the halloumi block into thick slices. Heat oil in a large Kadai or Deep Fat Fryer to around 180C. Once the oil is hot, carefully dip each halloumi slice into the cold batter and coat thoroughly. Carefully lower into the oil and repeat for all halloumi slices. Fry until crispy and golden brown, and carefully remove with a slotted spoon and drain on kitchen tissue.

    Season everything with salt and vinegar and serve hot. More serving suggestions below.


    *Always exercise caution around hot oil and do not fry unsupervised.

    Did you make this recipe?

    Please post a photo on Instagram and tag @ohmyvegofficial! Alternatively, leave a review & comment on my blog

    © Oh My Veg!
    Cuisine: British / Category: Lunch
    How to serve Vegetarian Fish & Chips and Mushy Peas with Battered Halloumi

    Of course, Vegetarian fish and chips is a meal within itself – wrapped in newspaper almost like it was from a traditional chip shop or served on fine china – it will be delicious and satisfying. Be sure to sprinkle with a liberal serving of Salt and Vinegar before tucking in, though!

    Having said that, you can still choose your favourite sides in addition! Although I’ve included a recipe for Homemade Mushy Peas, you can also enjoy a wide range of other condiments with your chips and battered halloumi: Think chip shop Curry Sauce, Tartar Sauce, Vegetarian Gravy, or even Mayonnaise and Ketchup.

    The post Vegetarian Fish, Chips & Mushy Peas with Battered Halloumi appeared first on Oh My Veg!.

  • Kurkuri Bhindi – Crispy Vegan Okra Fries
    25 May 2022

    Kurkuri Bhindi – or “Okra Fries”, as they are aptly named – are a really popular, addictive, and gorgeously tasty street food snack. So what is Kurkuri Bhindi? Well, in Hindi ‘Kurkuri’ means Crispy, and ‘Bhindi’ means Okra. Imagine fine slivers of fresh, green okra coated with a tangy, spicy, mixture made from nutty chickpea flour and mixed masalas which is then deep fried until crisp and crunchy. That’s Kurkuri Bhindi!

    As a matter of fact, this Kurkuri Bhindi is so good that children and adults alike won’t be able to stop eating it. The whole bowl will be gone before you know it! Not only is Kurkuri Bhindi Vegan and Gluten Free, but it’s also incredibly easy to make and requires only about 10 ingredients including spices.

    Plus, this recipe is great even if you’re dieting – the baked or air-fried version is an amazing guilt free snack.

    Okra Fries have become all the rage as street food recently – and it’s easy to see why.

    Is Kurkuri Bhindi Vegan and Gluten Free?

    Yes! Okra Fries are Vegan, Vegetarian, Gluten Free, Soy Free and Nut Free. This means that it’s suitable for pretty much everyone, regardless of their dietary preferences or needs.

    The crispy coating is made from Besan (Chickpea Flour) and Rice Flour, both of which are naturally gluten free. The only other ingredients in this recipe are spices. Just be sure to check the ingredients list of store bought Chaat Masala or Garam Masala.

    Can you bake or air fry Kurkuri Bhindi?

    Yes! This Kurkuri Bhindi recipe works perfectly in the air fryer or in the oven. The only thing I recommend is that you should either add a little mustard (or neutral) oil to the batter, or gently spray the Kurkuri Bhindi before cooking to help them crisp up. There may be some sceptics wondering if Kurkuri Bhindi made with less oil and healthily baked will be just as tasty – but trust me, it is!

    To bake the Kurkuri Bhindi, preheat your oven to 200 degrees C and line a baking tray with parchment paper. Arrange the Kurkuri Bhindi pieces in a single layer and spray with a neutral flavoured oil. Bake for 30-35 minutes, until golden and crispy. Turn halfway through cooking if required.

    To make Kurkuri Bhindi in the air fryer, follow much the same method as the oven. Heat the air fryer to 180 degrees C, spray the basket with a neutral cooking oil and arrange the bhindi without overcrowding. Air fry for 10-15 minutes, or until golden and crispy.

    Can you reheat Kurkuri Bhindi?

    Kurkuri Bhindi is one of those meals which is definitely best served fresh. There’s nothing like the taste of steaming hot and crispy fresh okra – and it’s really easy to devour them all at once! However, unlike many other recipes this Kurkuri Bhindi will actually stay quite crispy even after a few hours – so you can eat them cold if you like. If you would prefer to reheat the Kurkuri Bhindi, I suggest spreading them out on a baking sheet and popping them under the grill (set to the lowest temperature) for 1-2 minutes. This will crisp them up nicely, but you will need to keep an eye on them as they can burn very easily.

    Tips to make the best, crispiest Kurkuri Bhindi
    1. Pick long, slender okra. If you’re selecting fresh okra at the market, be sure to pick those without blemishes or scratches. Long, thin and crisp okra will be the most tender and fresh for this recipe.
    2. Wash and dry the okra thoroughly. It’s important to wash your okra before you use it. Even more importantly, you need to dry the okra completely before cutting it. The traditional way of doing this is to spread it on paper and sun/air dry, but patting or rubbing down with a clean cloth will work in a hurry.
    3. Cut your okra thin! The thinner your okra, the crispier it will be. I like to cut each piece of okra into 6 long strips for the crispiest results (as in the photos!), but cutting into 4 will do as well.
    4. Add minimal water. We don’t want to make a flowing batter here – it’s more of a very thick coating. It’s fine if it only sticks to bits of the okra – that’s what will make it crispy.
    5. Don’t overcrowd the Kadai/Frying Pan. Fry in batches! Again, this insures a good crispy Kurkuri Bhindi.
    6. Fry on high heat. If you fry when the heat is too low, you’ll risk oily bhindi. Fry on high heat and it will take hardly any time until you get gorgeously crisp okra.
    7. Eat quickly! Yes, this one goes without saying! It’s best to eat the okra quickly as it looses crispiness over time. However, I don’t think you’re likely to have any problems with that!
    This recipe is …
    • Quick – ready in less than 15 mins
    • Perfect for snacking on alongside chutneys or ketchup
    • Addictively spicy, salty and sour
    • Vegan, Gluten Free, Nut Free and Soy Free
    • Easy and simple to cook, even for beginners
    • Requires minimal ingredients & equipment

    If you’re interested in more Bhindi recipes, why not try Bharli Bhindi, a Maharashtrian dish of Okra stuffed with Peanuts and spices, or Bhindi Masala, a gorgeously simple dry-curry perfect with Roti?

    And if you’re looking for more Vegan dishes to try out, give these a go: Aloo Palak, a 20-minute meal of gently spiced potatoes and spinach; Chilli Tofu, an Indo-Chinese takeout classic with a twist of homemade Tofu; Vegetable Sambar, a South Indian wholesome and hearty vegetable and lentil soup; Chana Masala, a classic Vegan curry and crowd-pleaser; or a simple Patta Gobi Sabji, Cabbage and Greens stir fried with spices.

    Kurkuri Bhindi - Crispy Vegan Okra Fries
    Yield: 2-3 Portions
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Total Time: 15 minutes

    These okra fries are cut into tiny slivers, mixed with a sparse batter and then deep fried to create a dangerously crispy, addictive, salty, spicy and sour snack.

    • 200g Okra / Ladies Fingers / Bhindi
    • 4 tbsp Chickpea Flour / Besan / Gram Flour 
    • 2 tbsp Rice Flour 
    • 1 tsp Red Chilli Powder 
    • 1/2 tsp Cumin Powder 
    • 1/2 tsp Chaat Masala 
    • 1/2 tsp Garam Masala
    • 1/4 - 1/2 tsp Salt (to taste) 
    • 1/2 tsp Ajwain
    • 1/2 tsp Lime or Lemon Juice
    • 1 tsp Ginger Garlic Paste 
    • 2 tbsp Water
    1. Prepare the Okra. Thoroughly wash and pat dry the okra. Once dry, take a knife and cut off the top end of the okra. Then slice each okra lengthways. From there you once again cut each piece in half lengthways, or cut it into 3 (this is what I have done).
    2. Make the batter. Add the sliced okra to a very large bowl along with all the other ingredients, except water. Mix it well with your hands so that the okra is evenly coated by all the flour and spices. Then add the water to the bowl and once again, mix well. It should be just wet enough to stick to the okra. Massage the batter into the slices a little while you pre-heat the oil or oven.
    3. Cook the Kurkuri Bhindi. To fry the Okra, once the oil is hot, carefully drop pieces one by one into the oil. Be careful to not overcrowd the pan, as this prevents them from getting crispy. Fry for around 1-2 minutes, and then carefully remove with a spoon and drain on paper. Repeat with all batches.
    4. To cook with oven or air-frying, kindly refer to instructions in the text above.
    Recommended Products

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    Did you make this recipe?

    Please post a photo on Instagram and tag @ohmyvegofficial! Alternatively, leave a review & comment on my blog

    © Oh My Veg!
    Cuisine: Indian / Category: Street Food
    Kurkuri Bhindi with Baingan Bharta, Varan, and fresh Chapatis/Roti How to serve Kurkuri Bhindi?

    To serve Kurkuri Bhindi as an appetiser, simply dish it up alongside some Coriander Chutney (recipe under the Punjabi Samosa), Green Chutney, Tamarind Chutney, or my preference – tomato ketchup! You can squeeze some extra lime or lemon juice before eating for an extra twang of sour notes.

    Otherwise, this recipe works well as a side dish to a big Indian thali. Serve it with any main course like Bharli Vangi, Aloo Palak, Chana Masala, Baingan Bharta, or Batata Rassa alongside Dal Tadka, Chapati / Roti, and Rice. The crispy, crunchy taste of the Bhindi goes exceptionally well with any of these dishes!

    The post Kurkuri Bhindi – Crispy Vegan Okra Fries appeared first on Oh My Veg!.

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    The RSS ability of your blog, enables your readers to subscribe to your blog post, and follow any further additions as you make them.

  • Own QR Code

    At the bottom of your profle, and each page created by you (eg. blogs, articles etc), a unique QR code is available for your use.

    You may save a copy of the image, and paste it on to hard or soft copy items, in order to direct people to your profile, blog or article.

  • Image Gallery

    Add some images, and make photo galleries to show the public, friends and family.

    Suitable for family photos, photographer galleries, artist images or images of your business.

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