Tag Archives: plant based

Kung Pao Tofu with Soba Noodles

DSC_1613

Omg I’m so excited to share this recipe with you!!!

The tofu has the exact same texture as¬†chicken, it’s crispy, hearty, savory and spicy! And the kung pao sauce is absolutely the bomb! I’ve tested this recipe a few times now and I’m proud to finally present this to you!

DSC_1588

DSC_1593

The greens that I used are broccoli (which is the best vegetable ever!), spinach and peas, I used dried chilis to make the chili paste but you can use store bought as well and also decrease or increase the amount according to your preference!

DSC_1596

DSC_1597

DSC_1598

This crispy tofu is so amazing that you will keep making this every week even if you don’t make the sauce to go with it. It is oil free and baked to crispy perfection. It can be eaten all day long without feeling bad about eating crispy tofu. ūüėÄ Have it with any vegan sauce you like, but they taste¬†best with barbecue sauce!

DSC_1599

In the earlier versions that I made of this recipe, I ended up with soggy tofu after I added it to the kung pao sauce but then I figured out that I should bake it with the sauce instead of cooking it in the pan, and it was perfect.

DSC_1604

These are the ingredients of the sauce, as many of you were wondering when I posted the picture of a test recipe on my instagram.  In this recipe I decided to add up crispy tofu and broccoli just because I felt like! Most recipes use peanuts but I decided to go with almonds because they are better than peanuts!

DSC_1615

Kung Pao Tofu with Soba Noodles

Prep time Cook time Total time
15 mins 60 mins 1 hour 15 minutes

Oven baked crispy tofu with vegetables in a kung pao sauce served with soba noodles which amplify the awesomeness!

Category: Gluten Free, Snacks, High Fiber, High Protein, Healthy, Baked
Serves: 4
Author: The Vegan Psyche

 DSC_1613

For the Crispy Tofu

          • 1 Pack Tofu
          • 1/2 Cup Flour (I used Bajra Flour you can use any!)
          • 1/2 Cup Water
          • 1/2 Cup Bread Crumbs
          • 1 Large Onion

For The Sauce

            • 2 tbsp Soy Sauce
            • 1 and 1/2¬†tbsp Wine
            • 1 tbsp Vinegar
            • 1 and 1/2 tbsp Chili Paste
            • 1 tbsp Sugar
            • 1 tsp Cornflour + 2 tbsp Water
            • 1 tbsp Almond Butter
            • 3 Small Cloves Garlic

For The Noodles

            • 1 Pack Soba Noodles
            • 1 Broccoli Head
            • Handful Spinach
            • 1 Cup Peas
            • 1 tsp Slivered Almonds (to garnish)

Instructions

        1. Cut up the vegetables into bite size pieces
        2. In a bowl add up all the ingredients needed for the sauce and keep aside.
        3. Preheat the oven at 210 degree Celsius for 15 minutes.
        4. Break the tofu into rough uneven pieces (to look like chicken) and use a fork to first coat them in the flour mixture then in the bread crumbs (like shown in picture). Put on a non stick silicon sheet or parchment paper.
        5. Cook these for 35-40 minutes in the oven until crispy but not brown.
        6. Then dip them in the sauce and cook further in the oven for 10-15 minutes until crispy!
        7. Cook the soba noodles.
        8. Then cook the veggies in a pan and add the noodles and sauce.
        9. Serve hot and add the tofu just as you’re serving it so that you can enjoy it’s crispy awesomeness! Garnish with slivered almonds and enjoy!

           

Wholewheat Soy Dim Sums with an Oil Free Chili Garlic Sauce

DSC_1484

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!!!

DSC_1435

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!

DSC_1440

DSC_1444

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.

DSC_1447

DSC_1453

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!

DSC_1457DSC_1459

DSC_1461

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!

DSC_1466DSC_1467

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_1469

DSC_1471

DSC_1474

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

DSC_1481

DSC_1485

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

 DSC_1484

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!

 

Kashmiri Kidney Beans and Apricot Salad with Coriander Vinaigrette

DSC_08692

I present to you a healthy kidney beans salad with an Indian touch! The sweetness of the apricots works perfectly with the spicy tanginess of the vinaigrette and compliments the taste and texture of the beans,vegetables and walnuts in this salad.

DSC_0840

I’m always looking for easy to make delicious recipes that are delicious and plant based. This is something that I came up with using random things already in my house and it turned out to be totally delightful.

In this salad I used Kashmiri Kidney Beans also called Pahari Rajma. They contain more proteins and fiber than regular kidney beans and are found in the northern states of India. If you can’t find these, use the simple ones.
DSC_0832

This is a very simple salad and can be made in 10 minutes if you’re using pre-cooked kidney beans. But it’s more flavorful¬†when you use the herbs in the cooking water.

And, when you get your protein from kidney beans, you also get the blood sugar stabilizing and heart health benefits of the soluble fiber provided by these versatile legumes. A cup of kidney beans provides over 43 grams of protein and 46 grams dietary fiber, pretty impressive right? They also contain amazing nutrients like iron, copper, manganese and potassium!

DSC_0843

Make this sweet and sour salad any time of the day or night. It can also be eaten with some brown rice or as a sandwich center. It is very filling, nutritious  and full of plant based proteins.

DSC_0864

Kashmiri Kidney Beans and Apricot Salad with Coriander Vinaigrette

Prep time Cook time Total time
10 mins 15 mins 25 mins


Kashmiri Kidney Beans and Apricot Salad with Coriander Vinaigrette. A versatile, simple, sweet and tangy salad full of plant based protein.

Category: Gluten Free, Breakfast, Salad, Vegan, Snacks, High Fiber
Serves: 2

DSC_08692

Ingredients

For Salad:

    • 1 cup Uncooked Kashmiri Kidney Beans/1 can Kidney Beans
    • 12-15 Dried Apricots, Pitted
    • 1 Yellow Bell Pepper
    • 2 Cucumbers
    • 1 cup Walnuts
    • 1/2 tsp Thyme
    • 1/2 tsp Fennel Seeds
    • 2 Cardamom Pods

For Dressing:

  • Bunch Coriander/Parsley
  • 1 Chili
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 cup Balsamic Vinegar
  • 1 tsp Garlic Powder
  • 1 tsp Ginger Powder
  • Salt and Pepper to taste

 

Instructions

  1. Soak the kidney beans overnight (or in hot water for an hour). Cook them in a cooker with five cups water, 1/2 tsp thyme, 1/2 tsp fennel seeds, 2 cardamom pods and some salt for 20 minutes. (Skip this step if you’re using canned beans)
  2. Soak the apricots in hot water for 10 minutes or until soft.
  3. Add the ingredients for the dressing in a blender and blend.
  4. Cut the veggies and apricots finely.
  5. Drain the kidney beans and let them cool.
  6. Put everything together and garnish with walnuts and coriander flowers.