Guess & Flip
Guess & Flip

Cook with CHUTKI

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Tofu Sushi Rolls
by veganuary
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Tofu Sushi Rolls
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45 mins
PREP TIME
45 mins

Cook Time

2

Serves

90 mins

Total

INGREDIENTS

150g sushi rice
300g firm tofu
2 tbsp peanut butter
2 tbsp soy sauce
1.5 tbsp mirin
1 tsp sesame oil
1 garlic clove
½ avocado
1 carrot
10g sesame seeds
1.5 tbsp rice wine vinegar
½ tsp white sugar
½ tsp salt
1 pack nori sheets
if you have a bamboo sushi mat, use it instead of this clingfilm method.
Pad Thai Noodles
by Roshni Sanghvi
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Pad Thai Noodles
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15 mins
PREP TIME
15 mins

Cook Time

2

Serves

30 mins

Total

INGREDIENTS

Vegetables:
1 Onion, finely chopped
4-5 pods minced garlic
2 red birds eye chilli
1/2 inch grated ginger
1 carrot sliced thinly
1/4 cabbage, thinly sliced
Handful of broccoli florets (8-10 florets)
Sauce:
2 tbsp peanut butter
Juice from one lemon
1 tbsp soy sauce
2 tsp chilli paste
1 tsp date paste
Noodles:
1 pack pad thai noodles
3 cups hot water
Topping:
Toasted peanuts
Shredded basil leaves
Chickpea Tuna Sandwiches
by Vegan first
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Chickpea Tuna Sandwiches
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PREP TIME
10 mins

Cook Time

Serves

10 mins

Total

INGREDIENTS

Chickpea Tuna:
1 can chickpeas
½ cup celery and leaves, chopped
½ red onion, finely diced
¼ cup vegan mayo, mashed avocado or hummus
Juice of ½ lemon
½ tsp garlic powder or minced garlic
2 tbsp fresh dill, diced – optional
Salt, pepper
Sandwich:
Bread or wrap of your choice
Lettuce
Tomato
Avocado
Easy Summer Salad
by Roshni Sanghvi
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Easy Summer Salad
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PREP TIME
15 mins

Cook Time

Serves

15 mins

Total

INGREDIENTS

handful of chopped lettuce
1/2 an avocado
1 mango diced
Handful of purple cabbage
handful of pomegranate
1 tbsp flax seed powder
1 tsp cardamom powder
handful of boiled sweet corn
Salad dressing of your choice
1 tsp lemon juice
1/2 tsp salt
Vegan cashew cream pasta
by Roshni Sanghvi
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Vegan cashew cream pasta
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20 mins
PREP TIME
8 mins

Cook Time

Serves

28 mins

Total

INGREDIENTS

Kale - 1 cup
Basil - 4-5 leaves
Mushroom - 1 cup
Cherry Tomatoes - 1/2 cup
Spaghetti Pasta - As much as you like
Salt - 1 Tsp
Water to cook pasta - 2 liters
Mixed dry herbs - 1 tsp
1 cup soaked cashew
1/2 cup pasta water/ normal water
2 tbsp nutritional yeast
4-5 pods of garlic
Juice from one lemon
1 tbsp paparika powder
1 tsp pink salt
Chocolate and Peanut Butter ‘Freakshake’
by veganuary
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Chocolate and Peanut Butter ‘Freakshake’
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5 mins
PREP TIME

Cook Time

Serves

10 mins

Total

INGREDIENTS

150g (2/3 cup) nut milk (hazelnut or almond work really well here)
1 banana
1 heaped tbsp peanut butter
1 scoop dairy-free vanilla ice cream
1 tsp cocoa powder
1 tbsp maple syrup
100g (3.5 oz) plain/dark chocolate chips CHECK THE LABEL
Banana, Vanilla and Choc Chip Ice Cream
by veganuary
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Banana, Vanilla and Choc Chip Ice Cream
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10 mins
PREP TIME

Cook Time

Serves

240 mins

Total

INGREDIENTS

3 frozen bananas
1 tbsp non-dairy milk
1 tsp coconut butter
1/2 tsp vanilla extract
Generous handful of dark chocolate chips
Gajar Ka Halwa with Cashew Khoya
by Vegan first
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Gajar Ka Halwa with Cashew Khoya
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15 mins
PREP TIME
20 mins

Cook Time

3

Serves

35 mins

Total

INGREDIENTS

1 tbsp coconut oil
10–12 cashew nuts (soaked for a few hours)
½ cup water
½ kg carrots (peeled and coarsely grated)
½ cup sugar
2 green cardamom pods (powdered)
2 tbsp roasted nuts (for garnish)
Sweet Potato and Coconut Milk Gulab Jamun
by veganuary
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Sweet Potato and Coconut Milk Gulab Jamun
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20 mins
PREP TIME
20 mins

Cook Time

Serves

40 mins

Total

INGREDIENTS

1 large sweet potato, boiled and mashed
2 slices of white bread, crusts removed and finely crumbled
¼ teaspoon baking soda
1 tablespoon oil
2 tablespoons coconut milk
½ teaspoon cardamom powder
Ghee or oil for frying
For the Sugar Syrup
1 cup sugar
1 cup water
1 teaspoon rose water
1 teaspoon lemon juice
Cheese on Toast (with Potato and Carrot Cheese)
by veganuary
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Cheese on Toast (with Potato and Carrot Cheese)
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10 mins
PREP TIME
5 mins

Cook Time

Serves

15 mins

Total

INGREDIENTS

1 large potato
1 large carrot
3 tablespoons of the potato/carrot water
⅓ cup oil (they use olive oil)
½ cup nutritional yeast
Juice of half a lemon
1 teaspoon garlic powder (or granules)
A dash of celery salt or onion powder
Cracked black pepper
Tender Coconut Buttermilk
by Sharan
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Tender Coconut Buttermilk
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10 mins
PREP TIME

Cook Time

2

Serves

10 mins

Total

INGREDIENTS

½ cup creamy flesh of tender coconut
6-8 drops lemon juice
2½ cups water
1 tsp chaas masala
Pomegranate Curd Rice with Soy Curd
by Vegan first
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Pomegranate Curd Rice with Soy Curd
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[kk-star-ratings]
[kkratings]
10 mins
PREP TIME
10 mins

Cook Time

2

Serves

20 mins

Total

INGREDIENTS

Cooked Rice — 1 cup
Soy curd (or any plant-based curd) — 1 cup
Oil — 2 tbsp
Mustard seeds — 1 tsp
Udad Dal (split black gram) — 1 tsp
Green Chillies — about 2-3 nos
Curry Leaves — 7-8 leaves
Asafoetida (Hing) — a pinch (optional)
Soy milk — ¼ cup
Salt — to taste
Pomegranate seeds — for garnish
Fresh coriander leaves — for garnish
Tempayy Cutlets
by veganuary
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Tempayy Cutlets
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20 mins
PREP TIME
15 mins

Cook Time

3

Serves

35 mins

Total

INGREDIENTS

Hello Tempayy natural cubes 200 gms (or similar)
Green Chilli Chop 3 Nos
Oil 20ml
Carrot ½ cup
Green Peas 50 gms
Boiled Potato 1 Nos
Coriander Leaves 1 tbsp
Chilli Powder 1 tbsp
Coriander Powder 1 tbsp
Garam Masala 1 tbsp
Chat Masala 1 tbsp
Salt
Whole Jeera 1tsp
Fennel Seeds 1tsp
Bread Crumbs 2cup
Corn Flour Mix 2tbsp
Chop Garlic 1tbsp
Water 20ml
Jackfruit Biryani
by veganuary
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Jackfruit Biryani
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[kkratings]
30 mins
PREP TIME
40 mins

Cook Time

2

Serves

70 mins

Total

INGREDIENTS

250g jackfruit (Kathal) cut to bite sized pieces
150g Basmati Rice
4 tablespoons cooking oil
3 pods of green cardamom
2 pods black cardamom
1 inch stick cinnamon
3 medium onions- finely chopped
4 medium tomatoes- pureed
Spices- Salt to taste
1 tsp Deggi mirch or any red chili powder
1 tsp Garam masala
1 tsp coriander powder
1/2 tsp turmeric powder
2-3 Green chilies, slit lengthwise
A bunch of coriander leaves- chopped
2 teaspoons ginger-garlic paste
Thai Prawn-Style Vegan Curry
by veganuary
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Thai Prawn-Style Vegan Curry
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[kkratings]
15 mins
PREP TIME
20 mins

Cook Time

Serves

35 mins

Total

INGREDIENTS

1 box Tempura Battered Prawn-Style Pieces, flash-fried (or similar plant-based prawn alternative)
30 ml oil
70 g red onion, sliced
1 red pepper, sliced in strips
1 tin coconut milk
1 packet of your favourite Thai Red Curry Cook-In-Sauce
200 g zucchini, sliced at an angle
100 g baby corn, sliced
100 g sugar-snap peas, sliced
4 tsp spring onions, chopped, to serve
4 cups cooked rice, to serve
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