Guess & Flip
Guess & Flip

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Vegan Fish Cutlets With Raw Banana
by Vegan first
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Vegan Fish Cutlets With Raw Banana
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5 mins
PREP TIME
60 mins

Cook Time

Serves

65 mins

Total

INGREDIENTS

4 Small Unripe Bananas
1 Teaspoon Ginger-Garlic Paste
1 Medium Green Chilli, Finely Chopped
1 Tablespoon Chopped Coriander Leaves
1 Tablespoon Chopped Mint Leaves
½ Teaspoon Mustard Powder
¼ Teaspoon Garam Masala
¼ Teaspoon Jeera Powder
Powdered Kala Namak (Himalayan Black Salt), to taste
Oil, as required (to Grease the Skillet)
Yam Curry
by Vegan first
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Yam Curry
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20 mins
PREP TIME
40 mins

Cook Time

3

Serves

60 mins

Total

INGREDIENTS

500 gms Yam Cooked
1 tsp ginger garlic paste
1Tsp turmeric
2-3 tsp red chilli powder
Salt to Taste
2 tsp Coconut Oil
2 medium Onions chopped
Kokum 6 to 7 nos or Tomatoes
1/2 a Fresh Coconut - Grated
2 tbsp Coriander seeds
2 or 3 Dry red chillies
1 tsp Garam Masala
1 1/2 cup Water
Broccoli Soup
by Roshni Sanghvi
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Broccoli Soup
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10 mins
PREP TIME
15 mins

Cook Time

2

Serves

25 minutes

Total

INGREDIENTS

½ head of broccoli, chopped into florets
2 onions, chopped roughly
3-4 pods garlic
1/2 an inch ginger, chopped
1/2 cup cooked chickpeas
2 green chillies
Salt & pepper to taste
1 tbsp nutritional yeast
1/2 cup water
Vegan Chicken Shawarma
by veganuary
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Vegan Chicken Shawarma
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20 mins
PREP TIME
40 mins

Cook Time

3

Serves

60 mins

Total

INGREDIENTS

For the Roasted Aubergine:
Olive oil
2 large aubergines, diced into cubes
Salt and pepper
For the Tangy Garlic Dressing:
100g vegan mayonnaise
1 garlic clove, finely chopped/microplaned
Zest and juice of 1 lemon
For the Flatbreads:
300g cake flour
1 tbsp chopped fresh mint
1 tbsp baking powder
1 tsp salt
Zest of 1 small lemon
250g coconut yoghurt
1-2 tbsp water (if necessary)
Olive oil for brushing
For the Nuggets & Toppings:
2 x 380g boxes of Fry’s Plant-Based Chick’n Style Nuggets (or your preferred vegan nuggets)
1 jar of roasted red peppers, sliced into strips
10 baby tomatoes, diced
2 spring onions, sliced
Small bunch fresh mint, chopped
Lemon wedges
Keema Pav With Soy Granules
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Keema Pav With Soy Granules
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15 mins
PREP TIME
10 mins

Cook Time

2

Serves

25 minutes

Total

INGREDIENTS

Tomatoes, chopped
Onion (quantity not precisely given on the header)
1 tsp Vegan Meat Masala
A pinch Turmeric Powder
1 tsp Red Chilli Powder
½ tsp Ginger-Garlic Paste
1 bowl Soya Granules (rehydrated)
Vegan Biryani with Soya Chaap
by Vegan first
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Vegan Biryani with Soya Chaap
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10 mins
PREP TIME
40 mins

Cook Time

3

Serves

50 mins

Total

INGREDIENTS

1 packet soya chaap
2 teaspoons garam masala
2 Tablespoons Oil
2 tomatoes
2 cups rice
½ packet biryani masala
1 chopped green chilli
2 teaspoon red chilli powder
1 teaspoon mustard seeds
2. teaspoon Coriander powder
2 teaspoons chicken tikka masala
Salt to taste
2 1/2 - 3 cups water
Vegan Korma
by Roshni Sanghvi
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Vegan Korma
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10 mins
PREP TIME
15 mins

Cook Time

2

Serves

25 minutes

Total

INGREDIENTS

Paste Ingredients
3 tomatoes
1 onion
1/4 inch ginger
1 red chilli
Spice powders: 1/4 tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder, 1/4 tsp cumin powder
1-2 tbsp vegan curd (peanut curd)
Salt to taste
1/2 cup water
Vegetables 1/4 cup each
Carrot
Broccoli/ Cauliflower
Beans
50 grams tofu, chopped into cubes
Vegan Rogan Josh
by Vegan first
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Vegan Rogan Josh
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20 mins
PREP TIME
60 mins

Cook Time

3

Serves

80 mins

Total

INGREDIENTS

250g Jackfruit (also known as Kathal) cut into equal sized cubes
2.5 tablespoons of oil
2 small, finely chopped onions
3 finely chopped tomatoes
2-3 green chillies
Some fresh coriander
Whole spices:
1 Black cardamom
2 Green cardamom
1 tsp Coriander seeds
1 stick Cinnamon
1 tsp Jeera
2-3 Dried Red Chillies
2 tsp ginger garlic paste
Salt to taste
1⁄2 tsp Red chilli powder
1⁄2 tsp Turmeric Powder (Haldi)
Cauliflower pulao
by GenV
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Cauliflower pulao
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15 mins
PREP TIME
30 mins

Cook Time

3

Serves

45 mins

Total

INGREDIENTS

3 cups long grained rice
500 – 800 gms cauliflower
2 large onions, sliced thinly
1 coconut (2½-3 cups, grated)
½ cup coriander leaves chopped
4 tbsps groundnut or coconut oil
For the dry spice masala:
5 cloves
1 tbsp coriander seeds
1tsp black cumin or 1½ tsp cumin seeds
3 inch cinnamon stick
3-4 red chillies or as per preference
For the tempering:
4-5 cloves
4 cardamoms
½ tsp caraway seeds (shah jeera) or black jeera
Vegan Vindaloo
by GenV
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Vegan Vindaloo
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20 mins
PREP TIME
30 mins

Cook Time

3

Serves

50 mins

Total

INGREDIENTS

500 gms raw jackfruit, cut into large chunks
250 gms button or oyster mushrooms
1 large potato cut into large pieces
3-inch cinnamon stick
2 medium onions, sliced
2 tablespoon coriander, chopped
2 tbsp groundnut oil
1 tsp sugar
Salt to taste
For the masala marinade paste
2 bay leaves
5 cardamoms
4 cloves
1 tsp fennel
1 tsp cumin seeds
10 dried red chillies (byadgi variety)
3 tsp coriander seeds
1 tsp ginger garlic paste
1 tbsp vinegar
1 tbsp tamarind paste
¼ tsp turmeric
Tofu Korma
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Tofu Korma
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15 minutes
PREP TIME
30 minutes

Cook Time

4

Serves

45 minutes

Total

INGREDIENTS

400 g tofu, cubed
2 medium onions, finely sliced
2 medium tomatoes, pureed
100 g cashew nuts, soaked and blended
200 ml coconut milk
2 tbsp ginger-garlic paste
2–3 green chillies, slit
1 tsp cumin seeds
1 tsp garam masala
1 tsp turmeric powder
1 tsp red chilli powder
Salt to taste
3 tbsp cooking oil
Fresh coriander leaves for garnish
For extra richness, add a splash of almond milk.
Serve with naan or rice for a complete meal.
Tofu Curry
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Tofu Curry
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15 minutes
PREP TIME
30 minutes

Cook Time

4

Serves

45 minutes

Total

INGREDIENTS

400 g tofu, cubed
2 tablespoons oil
1 large onion, finely chopped
2 tomatoes, pureed
1 tablespoon ginger-garlic paste
2–3 green chillies, slit
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 tablespoon coriander powder
1 teaspoon garam masala
Salt to taste
200 ml coconut milk
Fresh coriander leaves for garnish
Press tofu before cooking to remove excess moisture.
Adjust spice levels according to taste.
Vegan Noodles
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Vegan Noodles
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10 minutes
PREP TIME
15 minutes

Cook Time

2

Serves

25 minutes

Total

INGREDIENTS

200–250 g noodles
500 ml vegetable broth
150 g tofu, cubed
100 g mixed vegetables (carrot, capsicum, beans)
2 tbsp soy sauce
1 tsp sesame oil
2 green chillies, slit
2 tbsp coriander leaves, chopped
Salt to taste
Pepper to taste
Use whole wheat noodles for added fibre.
Feel free to add any seasonal vegetables you prefer.
Tofu Crispy
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Tofu Crispy
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15 minutes
PREP TIME
20 minutes

Cook Time

2

Serves

35 minutes

Total

INGREDIENTS

200–250 g tofu, pressed and cubed
100 g cornflour
50 g rice flour
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp garam masala
Salt to taste
Oil for frying
Chopped coriander leaves for garnish
Green chillies for serving
Ensure tofu is well-pressed to remove excess moisture.
Adjust spices according to your taste preference.
Tofu
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Tofu
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10 minutes
PREP TIME
15 minutes

Cook Time

4

Serves

25 minutes

Total

INGREDIENTS

300 g tofu, pressed and cubed
2 tablespoons oil
1 teaspoon cumin seeds
1 medium onion, finely chopped
2 tomatoes, pureed
1 teaspoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon garam masala
Salt to taste
Fresh coriander leaves for garnish
100 ml water
Press tofu to remove excess moisture for better texture.
Adjust spices according to your taste preference.
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