Vegan food isn’t boring! – Times of India

Who says vegans can’t enjoy a good steak or a meatloaf? On World Vegan Day (Nov 1), we are breaking the myth and sharing some special recipes curated by chefs to celebrate the beauty of plant-based creations and the endless possibilities they offer.
This is a grilled steak with vegetables and roasted sweet potato chips and herb jus.“What’s special about this vegan recipe is that pea protein doesn’t have any allergen. It is free from lactose and a healthy entree. And the roast carrot puree gives a sweet and creamy balance to the dish,” saysChef Amit Shetty of Cafe Noir.
Olive oil: 20 ml, Onion: 40gm, Garlic: 10 gm, Carrot: 50 gm, Celery: 20 gm, Thyme: 5 gm, Parsley: 5 gm, Chickpeas (boiled): 300 gm, Salt: 5 gm, Black pepper: 5 gm, Cajun spice seasoning: 5 gm, BBQ sauce: 10 ml, Tomato sauce: 10 ml, Sriracha sauce: 10 ml, Broccoli: 20 gm, Pok Choy: 20 gm, Asparagus: 20 gm, Ginger: 5 gm, Sweet potato: 30 gm
Preheat oven at 350 degrees. In a pan add olive oil, onion, garlic, thyme. Saute till translucent, then add carrot and celery. After sauteing it, add boiled chickpeas and season with Cajun spice, salt and pepper. Saute. Add this mixture to food processor, keep it chunky; don’t over pulse. Add this mixture to a loaf pan lined with parchment paper and bake for 25 mins at 350. Make a glaze of tomato sauce, BBQ sauce and sriracha. Apply glaze on the top of the load and bake again for 25 mins at 350 degrees. Boil carrot, ginger and make a smooth paste. Season with salt and pepper. Have grilled broccoli, asparagus and pok choy as an accompaniment. Bake thin slices of sweet potato at 425 degree Fahrenheit for 30 to 40 mins till crisp. De mold the loaf, cut it and serve with carrot puree, grilled vegetables, sweet potato chips and herb jus.
The go-to breakfast item, this one is special. “This recipe is amazing not only because it’s vegan but can be made with such basic ingredients that are most likely already in your pantry. Adding the antioxidant-rich goodness of Matcha is a great way to boost energy in the morning whilst satisfying your sweet breakfast cravings,” says Chef Rahul Ramnani from Ritual Daily Coffee.
All-purpose flour: 200g, Matcha powder: 10g (using a high quality matcha powder will impact the overall taste; aftertaste, Sugar: 20g, Baking Powder: 8g, A pinch of salt, Almond milk (or any plant-based milk: 240ml, Coconut oil (or olive oil): 30ml, Vanilla extract: 5ml
In a large mixing bowl, combine the flour, matcha powder, sugar, baking powder, and a pinch of salt. In a separate bowl, mix almond milk, coconut oil, and vanilla extract. Pour the wet ingredients into the dry and stir until just combined. Don’t overmix. Heat a non-stick pan over medium heat and lightly grease it with vegan butter. For each pancake, pour about 1/4 cup of batter onto the pan. Cook until you see bubbles on the surface, then flip and cook until golden brown. Serve with fresh fruit, maple syrup, or vegan yogurt.
Firm Tofu: 200 gms, Olive oil: 15 gms, Chopped Onions: 60 gms, Chopped Tomatoes: 60 gms, Chopped Cilantro: 30 gms, Chopped Ginger: 10 gms, Turmeric powder: 2 gms, Chilli Powder: 4 gms, Ciabatta Bread: 2 slices
Grate the block of tofu to fine crumbly texture. Heat pan with olive oil, add chopped onion, ginger and sauté. Once onions are sweated out add turmeric, chili powder. Add chopped tomatoes and sauté, then add grated tofu and scramble, with salt to taste. Set aside. Grill Ciabatta slices with drizzle of olive oil. Assemble tofu on grilled ciabatta toast, add chopped cilantro to garnish.
This upma makes for a perfect vegan breakfast at Tijuana, Lower Parel.
Couscous: 100 gms, Sunflower Oil: 30 gms, Mustard Seeds: 3 gms, Curry Leaves: 5 gms, Pomegranate seeds: 50 gms, Roasted almonds: 15 gms, Roasted cashew nuts: 15 gms, Chopped parsley: 5 gms
Soak couscous in hot water for 15 minutes, in 1:1 ratio and cover it with a lid. Heat pan with oil, temper curry leaves and mustard seeds. Fold in the couscous and nuts, quick toss the mix with bit of water. Now add pomegranate seeds and chopped parsley. Serve warm.
“This is one of the most interesting recipes in the vegan category which focusses so much on simple ingredients and flavors. The star ingredient here is the humble potato, which is not just a versatile ingredient but also a meal. A carefully designed dish where the delicate flavors marry each other giving the potato a twist of taste, flavor and texture,” says Chef Jerson Fernandes, Director of Culinary at Novotel Mumbai Juhu.
Potato: 500gms, Garlic: 6 pods, Salt: To season, Crushed black pepper: To Season, Cherry tomato: 200gms, Soy cheese: 100gms, Potato flakes: 100gms, Olive oil: 100ml, Parsley: 2 tbsp, Oregano: 1 tspn, Freshly chopped basil: 1 tbsp, Balsamic vinegar: 70ml, Potato spaghetti noodles: 100gms, Onions: 4nos, Asparagus: 50gms, Broccoli: 50gms, Kalamata olives: 6nos, Tomato puree: 100ml, Edible flowers: for garnishing
Boil potatoes in seasoned water. Peel and allow to cool. Mash and season with fresh herbs and shape it into a rectangular steak. Allow to set in a refrigerator for 15mins. Prepare sauce using cherry tomatoes, balsamic vinegar, garlic, fresh herbs, chopped onions and seasoning all simmered together in a non-stick pan for 7 minutes until tomatoes break down and become pulpy. Prepare potato spirals using a spiral maker. Wrap them over the potato steak and allow to set for another 10mins in the refrigerator. Prepare a base of caramelized onions. Prepare a soy cheese crisp by melting soy cheese and potato flakes on a nonstick pan and allowing it to cool and crisp up. Prepare a mash of broccoli and asparagus by blanching both and pureeing it into a sieve to get a smooth paste. Add seasoning. Prepare an accompanying tomato sauce using tomato puree seasoned with basil, salt and pepper simmered to perfection. Grill the potato noodle wrapped steak on a nonstick pan using olive oil, until golden crisp. Plate it on a bed of caramelised onions, accompanied with the cherry tomato glaze and basil tomato puree each on either side of the steak. Place the vegan cheese crisp on top of the potato steak. Garnish with the green mash using a comb on the plate rim, place edible flowers over it. Drizzle olive oil, sprinkle chopped parsley and slit kalamata olives. Serve hot.
The Vegan Extra Noir sorbet is an intense and velvety dark chocolate delight. “The basis of creating exceptional vegan gelato lies in capturing the essence of the best ingredients found in nature and letting them shine in their most natural state. It’s about understanding the intricate dance of flavours and textures, and with our Vegan Extra Noir, we’ve created a symphony of indulgence that doesn’t compromise on taste,” says Nikhil Jain, from Coppetto Artisan Gelato.
Inputs by Chef Rahul Ramnani from Ritual Daily Coffee, Bandra, Chef Amit Shetty at Cafe Noir, Lower Parel, Chef Jerson Fernandes, Director of Culinary at Novotel Mumbai Juhu, Nikhil Jain, Founder of Coppetto Artisan Gelato, Bandra and Rohan Dhotre, Executive Chef, Indigo Hospitality Group.
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