Guess & Flip
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Tofu Chilly
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Tofu Chilly
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15 minutes
PREP TIME
20 minutes

Cook Time

4

Serves

35 minutes

Total

INGREDIENTS

400 g tofu, cubed
100 g capsicum, diced
100 g onion, diced
50 g green chilli, slit
50 g ginger-garlic paste
30 ml soy sauce
20 ml vinegar
10 g cornflour
30 ml oil
Salt to taste
Fresh coriander leaves for garnish
Press tofu before cooking to remove excess moisture.
Adjust the spice level by varying the amount of green chilli.
Butter Tofu
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Butter Tofu
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15 minutes
PREP TIME
30 minutes

Cook Time

4

Serves

45 minutes

Total

INGREDIENTS

400 g tofu, cubed
200 g cashew nuts, soaked and blended into a paste
2 medium onions, finely chopped
3 medium tomatoes, pureed
1 tablespoon ginger-garlic paste
2 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon garam masala
1 teaspoon red chilli powder
1 teaspoon turmeric powder
Salt to taste
Fresh coriander leaves for garnish
100 ml water
Ensure tofu is well-pressed to remove excess moisture.
Adjust spices according to your taste preference.
Vegan Rabri Falooda
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Vegan Rabri Falooda
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20 minutes
PREP TIME
15 minutes

Cook Time

4

Serves

35 minutes

Total

INGREDIENTS

500 ml plant-based milk (almond or coconut)
200 g vegan condensed milk
100 g falooda sev
50 g basil seeds
100 g sugar (adjust to taste)
1 tsp cardamom powder
100 g mixed fruits (like mango, banana, and pomegranate)
50 g chopped nuts (like almonds and pistachios)
1 tsp rose water
Adjust sweetness according to your preference.
Chill the rabri mixture for a refreshing dessert.
Tandoori Cauliflower
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Tandoori Cauliflower
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20 minutes
PREP TIME
30 minutes

Cook Time

4

Serves

50 minutes

Total

INGREDIENTS

1 medium cauliflower (about 800 g)
200 g plant-based curd
2 tablespoons tandoori masala
1 tablespoon ginger-garlic paste
2 tablespoons lemon juice
2 tablespoons oil
Salt to taste
Fresh coriander leaves for garnish
Lemon wedges for serving
For extra smokiness, you can add a pinch of smoked paprika.
Serve with a side of mint chutney for added flavour.
Tofu Butter Masala
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Tofu Butter Masala
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15 minutes
PREP TIME
30 minutes

Cook Time

4

Serves

45 minutes

Total

INGREDIENTS

400 g tofu, cubed
100 g onion, finely chopped
200 g tomato puree
50 g cashew nuts, soaked
100 ml coconut milk
2 tbsp ginger-garlic paste
2 tbsp butter (vegan)
1 tsp garam masala
1 tsp red chilli powder
1 tsp turmeric powder
Salt to taste
Fresh coriander leaves for garnish
2 tbsp cooking oil
2 green chillies, slit
1 tsp cumin seeds
Ensure tofu is well-pressed to remove excess moisture.
Adjust spice levels according to your taste preference.
Vegan Kadhi
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Vegan Kadhi
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15 minutes
PREP TIME
30 minutes

Cook Time

4

Serves

45 minutes

Total

INGREDIENTS

250 g plant-based curd
g besan (gram flour)
litre water
3 green chillies, slit
tsp turmeric powder
tsp cumin seeds
2 dried red chillies
tbsp oil
Salt to taste
Fresh coriander leaves for garnish
Use homemade plant-based curd for better flavour.
Adjust the spice level according to your preference.
Soy Chilli
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Soy Chilli
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15 minutes
PREP TIME
20 minutes

Cook Time

4

Serves

35 minutes

Total

INGREDIENTS

–250 g soy chunks
tablespoon cornstarch
tablespoons oil
medium onion, sliced (about 100 g)
medium capsicum, sliced (about 100 g)
–3 green chillies, slit
tablespoon ginger-garlic paste
tablespoons soy sauce
tablespoon vinegar
teaspoon black pepper powder
Salt to taste
Fresh coriander leaves for garnish
Adjust the spice level by adding more or fewer green chillies.
For extra crunch, add some chopped bell peppers just before serving.
Mushroom Stroganoff
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Mushroom Stroganoff
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[kk-star-ratings]
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15 minutes
PREP TIME
20 minutes

Cook Time

4

Serves

35 minutes

Total

INGREDIENTS

- 400–500 g mushrooms, sliced
- 200 g onion, finely chopped
- 3–4 cloves garlic, minced
- 200 ml coconut cream
- 2 tbsp soy sauce
- 1 tsp mustard
- 200 g pasta (your choice)
- 2 tbsp oil
- Salt to taste
- Fresh coriander leaves for garnish
- Black pepper to taste
Use a mix of mushrooms for varied texture.
Adjust the thickness of the sauce by adding more or less coconut cream.
Vegan Lassi
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Vegan Lassi
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10 minutes
PREP TIME
0

Cook Time

0

Serves

10 minutes

Total

INGREDIENTS

- 500 ml plant-based curd
- 100 ml water
- 2–45 ml sugar (adjust to taste)
- 1/20 ml roasted cumin powder
- A pinch of salt
- Fresh coriander leaves for garnish (optional)
- 1–2 green chillies (optional, for a spicy kick)
Chill the plant-based curd before preparation for a cooler drink.
Experiment with flavours by adding fruits like mango or mint.
Yummy Keema Granules
by anand
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Yummy Keema Granules
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[kk-star-ratings]
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10 mins
PREP TIME
20 mins

Cook Time

3

Serves

30 mins

Total

INGREDIENTS

1 cup keema granules
1 onion (finely chopped)
1 tomato (chopped)
1 tsp ginger-garlic paste
½ tsp cumin seeds
1 tsp red chili powder
½ tsp turmeric
1 tsp garam masala
Salt to taste
1 tbsp oil
Coriander leaves for garnish
Add a squeeze of lime before serving for a flavor boost.
Vegan Omelette
by saswat
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Vegan Omelette
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[kk-star-ratings]
[kkratings]
5 mins
PREP TIME
20 mins

Cook Time

2

Serves

25 minutes

Total

INGREDIENTS

1 cup Besan (chickpea flour)
3/4 cup water
1/2 cup finely chopped tomatoes
2/3 cup finely chopped onions
3/4 cup finely chopped coriander
3/4 tsp black salt
1/4 tsp red chili powder
1/2 tsp finely chopped green chilies
Let the batter rest 5 minutes for a lighter texture
Vegan Mac & Cheese
by bharati
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Vegan Mac & Cheese
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[kk-star-ratings]
[kkratings]
10 mins
PREP TIME
15 mins

Cook Time

3

Serves

25 minutes

Total

INGREDIENTS

For the Pasta:
2 cups elbow macaroni (or any short pasta)
6–7 cups water + 1 tsp salt (for boiling)
For the Cheese Sauce:
2 tbsp sunflower or olive oil
2 tbsp all-purpose flour (maida)
2 cups almond/oat milk (warm)
1 cup Cashew Cream
½ tsp black pepper (freshly ground)
½ tsp mustard powder (optional, classic touch)
Salt – to taste
For Baking (Optional):
2 tbsp breadcrumbs
1 tbsp oil
¼ tsp salt
Mix breadcrumbs on top for added crunch
Vegan Cheese Paratha
by saswat
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Vegan Cheese Paratha
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[kk-star-ratings]
[kkratings]
10 mins
PREP TIME
15 mins

Cook Time

2

Serves

25 minutes

Total

INGREDIENTS

For the Dough:
2 cups whole wheat flour (atta)
1 tsp salt
1 tsp oil
Water – as needed (to knead)
For the Cheese Filling:
1 ½ cups grated cheese (cheddar, mozzarella, processed, or a mix)
1–2 green chilies – finely chopped (optional)
2 tbsp onion – very finely chopped (optional, for crunch)
2 tbsp coriander leaves – chopped
½ tsp black pepper powder
½ tsp red chili flakes (optional)
A pinch of chaat masala (optional, for zing)
For Cooking:
Oil – for frying
Serve hot for the best melt-in-mouth texture
Tofu Tikka
by anand
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Tofu Tikka
[kkstarratings]
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[kkratings]
20 mins
PREP TIME
15 mins

Cook Time

3

Serves

35 mins

Total

INGREDIENTS

For the Marinade:
200 g Tofu – cut into 1½-inch cubes
1 medium onion – cut into petals
1 medium capsicum (bell pepper, any color) – cut into 1-inch squares
½ cup thick plant-based yogurt or cashew cream
2 tbsp besan (gram flour, lightly roasted for better taste)
1 tbsp ginger-garlic paste
1 tbsp lemon juice
1 tsp Kashmiri red chili powder (for color, mild spice)
½ tsp turmeric powder
1 tsp coriander powder
½ tsp cumin powder
½ tsp garam masala powder
½ tsp chaat masala
1 tbsp oil or mustard oil (for smoky flavor)
Salt – to taste
For Garnish:
1 tbsp oil (for basting)
½ tsp chaat masala
Onion rings & lemon wedges
Fresh coriander leaves
Tofu Bhurji
by anand
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Tofu Bhurji
[kkstarratings]
[kk-star-ratings]
[kkratings]
5 mins
PREP TIME
12 mins

Cook Time

2

Serves

17 mins

Total

INGREDIENTS

300 gm firm tofu
3 cloves garlic, peeled and sliced thin (1-1/2 tbsp)
3 tbsp diced red bell pepper
½ tsp turmeric
½ tsp salt
¼ tsp freshly ground black pepper
1/2 cup minced onion
½ cup chopped mushrooms
• 1 tbsp fresh chopped parsley
Add black salt (kala namak) for an authentic “eggy” aroma
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