Spicy Vegan Kheema (Mince)

Recipe by
Total Time:
60 minutes
Serves:4
Rated : 4.5 Stars
4.5
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Mung Dal With Beet Greens, Best Sundried Tomato Pesto, Easy Subzi ka Meetha Stew (Sweet Vegetable Stew)

Rate This Recipe
4.5

Ingredients

How to Make Spicy Vegan Kheema (Mince)

  • Soaked the TVP in boiling water for at least 15 minutes.
  • Drain and squeeze out the excess water.
  • Heat the oil in a wide saucepan, add ginger, garlic and saute for a minute until fragrant but don't let it burn.
  • Grind together coriander seeds, cumin seeds, bay leaf, poppy seeds, cloves, cardamom cloves, cinnamon, peppercorn (optional) and red chillies to a fine powder.
  • On medium heat, add the spice powder and stir to toast, about a minute.
  • Add the carrots and stir for a minute.
  • Add the tomatoes, stir and cook for a few minutes until the tomatoes are broken down and the juices have evaporated.
  • Add the peas, corn kernels and the textured vegetable protein and add the salt.
  • Cook for about 15 more minutes, until all the flavours have blended.
  • Add the coconut milk, mix in, and turn off the heat.
  • Add the mint and mix.
  • Serve hot with chapattis or rice.
  • Recipe courtesy: Holy Cow Vegan.
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