Spicy Vegan Kheema (Mince)

Recipe by
Total Time:
60 minutes
Nutrition facts:

240 calories 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)

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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.