When considering that India is predominantly a vegetarian country, it should not be a surprise to find texturised vegetable protein as an option to make Indian curriesTVP is used as an alternative to meat not only because it is so economical but also because they are just downright tasty. This is especially so when used to make curries The following is a basic curry recipe that one would use when using lamb, beef or chicken. The meat side of things, though, of course, and the length of time it takes to cook has been changed
Ingredients
Soya chunks – one cup {dried)
Ripe tomatoes – three medium ( Roughly chopped)
Bell peppers- one green ( Topped and seeds removed . Sliced into strips)
Green Chillies – three to four (topped and chopped)
Chilli powder – ½ tablespoon
Onion – one medium ( finely chopped)
Garlic two cloves
Ginger paste - one tablespoon
Mustard oil – two tablespoons
Ghee - one tablespoon (optional for vegan Replace with a tablespoon of vegetable oil)
Bay leaves – three
Madras curry powder – 2 tablespoons
Green coriander – small handful ( chopped)
Instructions
Reconstitute the Soya chunks ( read pack for instructions, but about a one-to-one ratio in hot water)
Heat the ghee and mustard oil to a medium heat in skillet
Add the onions. Fry until beginning to change colour
Add the garlic and ginger . Fry gently for a minute
Add the bay leaves, curry and Chilli powders. Cook for two to three minutes
Add the Soya chunks and coat in the Masala
Now add the tomatoes and ½ a cup of water
Cook for about 30 minutes until the sauce has reduced
Chilli con carne is an iconical dish inTex-Mex cooking that has been around for more than a while now. It has its origins in either Northern Mexico or Southern Texas, where it is loved by all. Chili con carne, literally means “ Chili with meat, which this dish definitely is not. Not many would know, though. The texturised soya protein (soya mince ) gives this dish all of the texture that a meat mince version would have. Flavour is taken care of by the fantastic spicy taste of the Chillies and the other ingredients.
This vegetarian twist on South Africa’s national dish swaps traditional ground meat for textured vegetable protein (TVP), while maintaining the dish’s signature sweet-and-savoury flavour profile. The TVP absorbs the aromatic curry spices, dried fruit, and traditional egg custard topping, creating a protein-rich main course that honors bobotie’sCape Malay roots while catering to plant-based diets. Served with yellow rice and chutney, this meat-free version delivers the same comforting warmth as its traditional counterpart.
This classic from the Cape Malay style of cooking in South Africa is made vegetarian using texturised vegetable protein instead of beef or lamb mince. Not this detracts from the flavour in any way. It is simply yummy for vegetarians and meat-eaters alike. This dish becomes a family favourite in most homes that try it. Well worth making
Ingredients
Soya protein granules – 4 cups
White bread – two thick slices (preferably stale)
Milk – 375 ml
Onions – two medium ( chopped)
Oil - two tablespoons (vegetable)
Eggs- five large
Chilli powder – one tablespoon
Balsamic vinegar – one tablespoon
Madras curry powder – one tablespoon
Apricot jam – three tablespoons
Garlic – three cloves (finely minced)
Bay leaves – five
Turmeric – ½ teaspoon
Instructions
Set the oven to 180 degrees Celsius
Reconstitute the Soya mince in the ratio of about 1 to 1 one of warm water ( See pack for instructions to get the best result)
Add the bread to the milk and allow to soak for 15 minutes. Once soaked, drain and reserve the remaining milk
Bring the oil to medium heat in a skillet
Add the onions and fry until they become translucent
Add the garlic and gently fry for a minute
Now add the curry and chilli powders. Stir for two to three minutes
Spoon in the apricot jam, Worcester sauce and balsamic vinegar
Stir well until everything is combined
Add the reconstituted mince. Stir for two minutes
Now add the bread and one egg
Mix until well combined. Remove from the heat
Grease a shallow baking dish
Mix the turmeric with reserved milk. Add the remaining eggs and mix
Spoon the mince mixture into the baking dish
Pour the egg /milk mixture over this
Place the bay leaves on top and push them down, so they are submerged
Put the baking tray into the oven
Cook for about 30 minutes or until the egg custard has set and is nicely browned
This great tasting meat substitute is made withvital wheat gluten. Once cooked this recipe tastes and has the texture of meat, to such an extent that your non vegetarian friends won't believe that they are not eating it. This spicy breaded version adds another dimension that all will love
Ingredients
For the Seitan
Vital Gluten - One cup
Paprika – one teaspoon
Salt – ½ teaspoon
Black pepper – ½ teaspoon
Garlic powder – one teaspoon
Onion powder one teaspoon
Lemon juice - one tablespoon
Water – ½ cup (maybe a bit more)
Vegetable stock – four cups
One Onion – medium
Garlic – 3 cloves
For the Schnitzel
Bread crumbs – one breadcrumb
Chilli powder – one teaspoon
Black pepper- ½ teaspoon
Eggs – two medium
Vegetable oil – three to four tablespoons
Instructions
Making the Seitan
Add all the dry ingredients from “ For the Seitan tother in a mixing bowl. Mix well
Add the lemon juice and mix
Start mixing and slowly add the water, a little at a time, until all the ingredients have combined in a firm dough ball. If needs be, add a little more water. Don’t add too much more, though. You are looking for a firm, pliable dough with elasticity
Knead with your hands for five minutes.
Add the stock to a medium-sized pot
Add the onion and garlic
Bring to a steady simmer
Now add the Seiten dough ball
Cook for 35 to 40 minutes. Then remove from the cooking liquid
Allow to cool and then pat dry with a paper towel
to make the Schnitzel
Cut the Seitan into thin slices ( about 1 inch)
Beat the eggs. Place into a flat dish
Combine the bread crumbs with the chill powder
Heat the oil to frying temperature ( 180 to 200 degrees Celsius)
Coat the Seitan pieces in egg and then on a separate plate, cover with bread crumbs on both sides
Fry in the oil for about 4 minutes on each side until golden brown
Serve with lemon slices and hot sauce like Sriracha
Discover the magic of this rich and aromatic paneer curry, where cubes of fresh Indian cottage cheese are enveloped in a fragrant sauce built on layers of carefully selected whole spices. This recipe showcases the perfect balance of heat and flavour, combining the sweetness of caramelized onions with the warmth of whole spices like cinnamon, cardamom, and cloves. The addition of both Kashmiri and green chilies creates a complex heat profile, while the bell peppers add a fresh crunch to complement the soft, creamy paneer. This vegetarian delight is finished with a generous dose of ghee and fresh coriander leaves, creating a restaurant-style curry that’s both comforting and luxurious.
Onions - 3 (two thinly sliced, one coarsely chopped)
Tomatoes – 2 coarsely chopped
Bell pepper - one (preferably green) coarsely chopped. Pith and seeds removed
Ginger/ garlic paste – 3 teaspoons
Whole Coriander seeds – 1 tablespoon
Fennel seeds – one teaspoon
Cumin seeds - one teaspoon
Turmeric – one teaspoon
Chilli powder – two teaspoons
Pepper corns – ½ teaspoon
Salt – ½ teaspoon
Dried Kashmiri Chillies = 2 to 4
Coriander leaves – 2 tablespoons (chopped)
Ghee (or butter) – 1 table spoon
Vegetable oil – 3 tablespoons
Bay leaves – 2 dried
Cinnamon – 2.5 inches coiled bark
Cloves – 4 whole
Green Cardamom - 3 pods
Green chillies – 2 chopped
Butter (optional) - one tablespoon
Instructions
Preparation
Slice and chop onions, tomatoes and green chillies
Toast coriander, fennel, cumin and black peppercorn seeds in a skillet on a low heat for 1 -2 minutes until aromas begin releasing. Allow to cool. Once cooled, grind together in a spice grinder to a fine powder
Method
Heat 3 tablespoons of oil in a frying pan. Add onions and bay leaves. Allow onion to slightly change colour and soften
Add ginger/ garlic paste. Stir for a minute
Add previously ground spices, turmeric and whole Kashmiri chillies. Stir continuously until spices are incorporated with onions and garlic. If necessary, add some water
Add tomatoes and salt. Fry until cooked. This should take between five and ten minutes. Remove from stove and allow to cool.
In the meantime, add the remaining oil and ghee in a sauté pan or broad based pot. Once a medium heat has been reached add the coarsely chopped onion, cinnamon stick, cloves, and cardamom pods. Fry the onions until they begin to change colour (to translucent) then add green chillies. Fry for a minute. Now add chopped bell pepper and Paneer. Cook until the bell pepper is beginning to soften and the Paneer has slightly browned
Place cooled tomato mixture into a blender and blend into a smooth puree.
Add this paste to onion, bell pepper and green chilli mixture. Add half a cup of water and bring up to a steady simmer until cheese and curry sauce base are fully warmed through and hot enough for serving
To add a richer flavour a tablespoon of butter can be added at this point. If adding, allow butter to melt by mixing it into the curry
Heat the oil in a skillet over a medium heat until hot
Fry the onions in the oil until lightly browned
Add the garlic and chilies. Allow to fry for a minute. Stir fry continuously
Add chili powder. Keep stir frying for another minute
Add two tablespoons of stock. Stir
Add the beans and mix with onion, garlic and chilli mixture
Using a potato masher, begin mashing the beans. Add more stock and continue mashing until the desired consistency and smoothness is attained. Add salt and pepper during mashing to taste
The consistency of the mash is a personal preference. If a thicker or thinner mash is preferred, use more or less stock as the case may be.
Warm tortillas in a hot pan and transfer to plates
Top each tortilla with a scoop of refried beans, some lettuce, tomatoes, avocado and cheese. Finally finish with a dollop of cream, a teaspoon of pickled Jalapenos,some corn kernels and a squeeze of lemon juice
Fold over and serve
Enjoy
Notes
This recipe feeds 4 to 5
Keywords: Vegetarian tacos with cheese, chillies and avocados
Kimchi Bokkuembap, a soul-satisfying Korean fried rice, transforms day-old rice and mature kimchiinto a dish that’s greater than the sum of its parts. This beloved comfort food takes the complex flavours of fermented kimchi – spicy, tangy, and umami-rich – and melds them with fragrant ricethat’s been crisped in a hot wok. The aged kimchi’s deep flavours intensify as they caramelize, while its natural acidity cuts through the richness of the rice and eggs. Though traditionally made to use up leftover rice and kimchi, this dish has earned its place as a sought-after meal in its own right, equally welcome at breakfast tables and as a late-night craving satisfier. The beauty of Kimchi Bokkuembap lies in its adaptability – while purists might stick to the basic formula, additions like crispy spam, fresh vegetables, or a runny fried egg on top can transform this humble dish into something even more special.
A Malay classic
