Tag Archives: healthy

Wholewheat Soy Dim Sums with an Oil Free Chili Garlic Sauce


Oil free dim sums full of plant based protein that have a filling that feels and tastes like meat, served with an oil free and delicious tomato chili garlic sauce that is spicy and rich with flavor, sounds too good to be true right? But it’s true!!!


For the protein meat like texture I’ve used textured vegetarian protein or TVP or soy chunks, whatever you want to call it. It has 12 grams of protein for every 24 grams and no fat at all, which is pretty freaking sweet! It has a meat like texture and can easily confuse any meat eater if seasoned with the right spices. Chicken doesn’t really have a taste of its own and is seasoned to give you that meat taste!



I just soak the TVP in boiling water for 10 mins, take them out, squeeze the excess water and blend them up in a food processor and they give me a keema (minced meat) like consistency.



In this recipe I’ve used absolutely no oil, I know it sounds weird but hear me out! You just add some water when the pan starts to heat up and cook the veggies in that, and then keep adding water whenever it begins to dry up, and keep doing this till it cooks up. To watch a video about how to do this click here!



Then there’s this sauce again without oil. This is my dad’s recipe which I had posted earlier and I just removed the oil from it and instead cooked in water, it’s pretty simple and no one even gets to know the difference!!! Try it out once and you’ll be surprised. I found out about this way of cooking about a month back and have been experimenting and exploring the various possibilities consisted in it!


For the dim sum skin I came up with this idea on my own and I have all the copyrights to this! In all the recipes that I saw there was either only wheat and water or the addition of yogurt which I didn’t want to add. The wheat and water gave me a flimsy skin which was easily breaking off. So I added tofu instead, this gives it a firmer and fuller texture!! I just blended it with some water and it created this beautiful consistency, you can make pasta sauces and vegan mayonnaise with it as well!




DSC_1477  DSC_1478

This just looks complicated because I’ve added tons of pictures in this but when you start to cook it it’s pretty simple and the filling can be made in advance and be used as a grilled sandwich or parantha filling as well! Enjoy!<3



Wholewheat Soy Dim Sums with an Oil Free Chili Garlic Sauce

Prep time Cook time Total time
10 mins 30  mins 40 mins

Oil free dim sums full of plant based protein that have a filling that feels and tastes like meat, served with an oil free and delicious tomato chili garlic sauce that is spicy and rich with flavor.

Category: Snacks, High Fiber, High Protein
Serves: 4
Author: The Vegan Psyche


Ingredients For Dimsums

      • 2 Cups Dry TVP/Soy Chunks
      • 7 Small Garlic Cloves
      • 1/2 Inch Ginger
      • 1 Large Onion
      • Bunch of Coriander
      • 2 teaspoons Dried Coriander
      • 2 teaspoons Dried Thyme
      • 1 teaspoon Pepper
      • 1 green chili
      • Himalayan Pink Salt to taste
      • For the Skin: 1 and 1/2 Cups Whole Wheat Flour
      • 1/3 Cup Blended Tofu (Blend it with 2-3 tbsp water till cream like consistency is achived)
      • 1/2 Cup Water
      • Salt to taste

Ingredients For Sauce

        • 9 Tomatoes
        • 80 Grams Dried Chili
        • 10 Medium Cloves of Garlic
        • 1 Large Onion
        • 1 tsp Cinnamon
        • 1 tsp Ginger Powder
        • 1 tsp Cumin
        • 1 tsp Pepper
        • 2 tsp Unrefined Cane Sugar
        • 1/2 tsp Black Salt
        • Pink Salt to taste

Instructions For the Dimsums

      1. Soak the TVP in boiling water for 10 minutes. Then, Squeeze out all the excess water amd then blend in a food processor till a mince meat like consistency is achieved.
      2. Cut up the ginger, garlic, onion, chili and garlic finely.
      3. Cook them in a pan with oil or water until translucent and aromatic.
      4. Add the minced TVP and all the spices and mix together, add some water and cook on medium flame with a lid on.
      5. Check it every 2-3 minutes till all the water has evaporated and the TVP is cooked.
      6. For the skins add the ingredients for it and make a dough. Divide it into small 1/2 inch diameter circles and roll them out in a thin circle.
      7. Add the filling and close them up like I have showed in the pictures in the post.
      8. Steam for 10-12 minutes until fully cooked.


        Instructions For the Sauce

            1. Break up the chilies and put boiling water in the dried chilies and let them soak for 15-20 minutes so that the seeds come out.
            2. In the meantime cut up the chili, garlic and onion and blend up the tomatoes.
            3. After the soaking of chilies, blend them up separately.
            4. Cook the garlic and onion i water or oil till translucent.
            5. Add the tomatoes and cook for 10-12 minutes till water has evaporated.
            6. Add the chili paste, spices and vinegar and cook for  a further 5-6 minutes on medium flame.
            7. Your oil free sauce is ready!


Chickpea Coconut Curry with Red Rice




The sweetness of the coconut amalgamated with the spices is so on point you’ll want to make this over and over again! Also it’s super easy to make and is very healthy for you.


If you read my posts you know how much I love chickpeas and how good they are for you. I don’t buy the canned stuff because of all the preservatives, sodium and what not. Boiling them at home is so much healthier and cheaper than getting cans.


The combination of curry leaves with mustard seeds and cumin is the ultimate South-Indian taste combination. Put them as the base of any dish and give your taste buds a trip to Kerala!


This base is simple with onion, garlic and tomatoes but you can add any veggies or beans of your choice in this dish, just take care of the quantities. Bell peppers would taste divine with this!


Have this delicious awesomeness with red rice or any rice for that matter. You could even have it on some toast, or have the curry by itself, there are no rules!


    • Chickpea Coconut Curry with Red Rice

      Prep Time: 5 minutes

      Cook Time: 10 minutes

      Total Time: 15 minutes

      Serving Size: 4

      Chickpea Coconut Curry with Red Rice

      A south Indian Chickpea curry. The sweetness of the coconut amalgamated with the spices is so on point you'll want to make this over and over again!


      • 1 Cups Cooked Chickpeas
      • 1 Can Coconut Milk
      • 1 Large Onion
      • 2 Medium Tomatoes
      • 5 Small Garlic Cloves
      • 1 inch Ginger
      • 10-12 Curry Leaves
      • 1 tbsp Cumin
      • 2 tbsp Coconut Oil
      • 1 tbsp Garam Masala
      • 1 tsp Cinnamon
      • 1 Chili
      • 1 Small Lemon
      • Salt and Pepper to taste
      • Cooked Red/Brown/White Rice


      1. Cut the ginger, garlic, onion, tomatoes and chili finely.
      2. Heat the oil on medium and turn down to low.
      3. Add the mustard seeds and cumin and let them crackle, after that add the curry leaves.
      4. Add the garlic, ginger and onion and cook, stirring continuously till they turn golden.
      5. Add the tomatoes and chili and let them cook for 4-5 minutes.
      6. Add the chickpeas, all the spices except salt. Mix well together and let it all cook for 1 minute.
      7. Add the coconut milk and let it cook and reduce for 5-6 minutes. Season with salt according to your taste.
      8. Have with any kind of rice or on toast!



Chickpea and Pomegranate Salad with a Lemony Basil Dressing


A simple chickpea salad with little jewels of pomegranate and a hint of fresh coriander and mint leaves. It has a crunchy bite to it and the bold flavors of the herbs and the spices amalgamate to have a celebration in your mouth.


I’ve always loved legumes as they are an essential part of Indian cooking but chickpeas have been my favorite protein source since I went vegan. They are delicious, versatile and simple to work with. They contain 17 gms of protein and 14 gms of fiber for every 100 gms and I think that’s pretty impressive.


I’m going to clear up the confusion, that I’m NOT a high carb low fat vegan. I love my proteins and fats a lot to go on a HCLF plan, but don’t get me wrong I love my carbs too. I believe that a person should have a balanced diet which should not be depleted in any macro. I don’t have that much of a sweet tooth to drink a smoothie containing 10 bananas and 20 dates in one sitting (I’m more of a savory person). I eat mostly vegetables, fruits and complex carbohydrates accompanied with proteins in the form of beans and legumes. With the very essential fats in the form of avocados, nuts, coconut oil and olive oil every once in a while. I believe that no one should force themselves to eat in a certain way just because other people are eating that way. Eat what feels right to you, listen to your body.


I think another issue needs to be addressed since I’ve been thinking a lot about it lately and have also struggled with extensively through my teens (and do sometimes struggle with it now). It’s about truly loving your body for the magnificent work of art that it is. Growing up in today’s society with set beauty standards is difficult, I know, but I want you to love your body the way that it is, right now in this moment. Do not wait for loving it when you’re 10 pounds lighter or when you fit into that dress, love it now! And when you do that you send out love in the entirety of the cosmos and attract more love to yourself and also lose the pounds easily. The majority of the weight that you have on your body has been constructed around you through your mind, give it love and let it go!


Anyway, eating healthy is a life long journey and it’s important to make it an everyday practice. Try to eat lots of greens and fruits for the majority of your diet and I promise you will never feel fat again. I’ve been there and I know that it’s not a very good feeling.

Love you guys! Stay healthy :*


Chickpea and Pomegranate Salad with a Lemony Basil Dressing

Prep time Cook time Total time
10 mins 0  mins 10 mins

A simple chickpea salad with little jewels of pomegranate and a hint of fresh coriander and mint leaves topped with a lemony basil dressing.

Category: Salad, Snacks, High Fiber, High Protein
Serves: 4
Author: The Vegan Psyche



    • 1 Can Chickpeas/2 Cups cooked Chickpeas
    • 1 Cup Pomegranate Jewels
    • 1 Big Bowl of mixed greens, I use Lettuce (Green Leaf, Red Leaf and Mesclun)
    • Bunch of fresh Coriandr
    • Bunch of fresh Mint
    • 14-16 Olives
    • 2 tbsp Olive Oil (optional)
    • Juice of 1 Lemon
    • 1 tsp Pepper
    • 1 tsp basil
    • Himalayan Pink Salt, to taste


  1. Break up the leaves.
  2. Wash the chickpeas, add them with pomegranate, olives, coriander and mint to the greens.
  3. Mix up the last 5 ingredients from the list to make the dressing (the oil is optional).
  4. Mix everything together, enjoy the awesomeness!


Savory Chickpea Muffins with a Spicy Salsa


Savory and spicy muffins, do I need to say more?

As simple as putting the ingredients together and baking them, the batter can be prepared and frozen in advance to make the muffins in the future!


I have savory cravings more than I have sweet cravings, and I’m pretty sure you’ll love these if you do too, these are fluffy and moist, have a texture like traditional muffins. But taste like pakoras, if you’ve tasted the traditional Indian fried snack. So these are a healthier, baked version of that.



Chickpeas have been my staple since I turned vegan, simple because they are absolutely delicious, and also contain 19gm protein and 17gm fiber for every 100 gram! They are pretty unique tasting and can me made in millions of different ways. The high fiber, potassium, vitamin C and vitamin B-6 content, coupled with the lack of cholesterol found in chickpeas, also support heart health.


So go on and try these gorgeous muffins ad I’m sure you’ll love them and enjoy them as much as I did!


Savory Chickpea Muffins with a Spicy Salsa

Prep time Cook time Total time
10 mins  40 mins 50 mins

Oven baked chickpea muffins that are fluffy, delicious and healthy!

Category: Gluten Free, Snacks, High Fiber, High Protein, Healthy, Baked
Serves: 12 Large Muffins
Author: The Vegan Psyche



For the Muffins

      • 2 Cups Chickpea Flour (Besan)
      • 1 and 3/4 Cups Water
      • 3 tbsp Soy Yogurt
      • 1/2 Zucchini
      • 1 Tomato
      • 2 Cloves Garlic
      • 1/2 Inch Ginger
      • 1 Chili
      • Himalayan Pink Salt, to taste
      • 2 tbsp Olive Oil
      • 1 Onion
      • 1 tsp Cinnamon
      • 1 tsp Pepper
      • 1 tsp Cumin
      • 1 tsp Baking Powder
      • 1 tsp Baking Soda

For the Salsa

      • 200gm Tomato Puree
      • 2 Tomatoes
      • Bunch Coriander
      • 1 tbsp Honey
      • 1 Chili
      • 1 Lemon


  1. Cut up the onion, garlic, ginger, zucchini and tomatoes.
  2. Put a pan on medium heat with 1 tbsp olive oil and cook the ginger, garlic and onion till golden.
  3. Add the zucchini and tomatoes and sauté for 2-3 minutes until bright colored.
  4. Put all the ingredients for the muffins and form a batter, add to lined muffin trays (I use silicone trays).
  5. Preheat the oven at 230 degree C for 15 minutes and bake for 35-40 mins or until toothpick comes out clean.
  6. For the salsa cut up the tomatoes, coriander and chili and put everything together in a bowl.
  7. Serve the hot muffins with the salsa, enjoy!