Ingredients

• 1 cup - Textured vegetable protein or TVP
• 1 tbsp - Canola or any Vegetable oil
• 1 tbsp - Ginger, grated
• 5 cloves - Garlic, minced
• 3 - Tomatoes, diced
• 1 cup - Carrots, cut into a very small dice
• 1 cup - Green peas
• 1/2 cup - Frozen corn kernels
• 1/2 tsp - Turmeric
• 1 cup - Coconut milk
• 4-5 sprigs - Mint leaves, removed from the stems, then chopped
• 1 tbsp - Coriander seeds
• 1 tsp - Cumin seeds
• 1 - Bay leaf
• 1 tbsp - Poppy seeds
• 3 - Cardamom cloves
• 4 - Cloves
• 1 inch - Cinnamon
• 2 - Red chillies
• 1 tbsp - Peppercorns (optional)

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.