Guess & Flip
Guess & Flip

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Vegetable Seekh Kabab
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Vegetable Seekh Kabab
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20 minutes
PREP TIME
15 minutes

Cook Time

4

Serves

35 minutes

Total

INGREDIENTS

200–250 g grated tofu
150 g boiled chickpeas, mashed
100 g grated carrot
100 g finely chopped capsicum
100 g finely chopped onion
2–3 green chillies, finely chopped
1 tsp ginger-garlic paste
1 tsp garam masala
1 tsp cumin powder
Salt to taste
Fresh coriander leaves, chopped (for garnish)
2–3 tbsp oil (for cooking)
Ensure the mixture is not too wet for better shaping.
You can bake the kebabs at 200°C for 20 minutes for a healthier option.
Nalli Nihari (Vegan)
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Nalli Nihari (Vegan)
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15 minutes
PREP TIME
1 hour

Cook Time

4

Serves

1 hour 15 minutes

Total

INGREDIENTS

200–250 g soy chunks
2 tablespoons oil
2 large onions, finely sliced
4–5 garlic cloves, minced
1-inch piece ginger, grated
2–3 green chillies, slit
1 tablespoon ginger-garlic paste
2 teaspoons garam masala
1 teaspoon turmeric powder
2 teaspoons red chilli powder
400 ml coconut milk
Salt to taste
Fresh coriander leaves for garnish
1–2 cups water
Adjust the spice levels according to your preference.
Serve with naan or rice for a complete meal.
Vegetable Biryani
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Vegetable Biryani
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15 minutes
PREP TIME
30 minutes

Cook Time

4

Serves

45 minutes

Total

INGREDIENTS

300–400 g mixed vegetables (carrots, peas, beans)
200 g tofu or soy chunks
300 g basmati rice
2 medium onions, sliced
3–4 green chillies, slit
1 tablespoon ginger-garlic paste
2–3 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon garam masala
1 teaspoon turmeric powder
Salt to taste
Fresh coriander leaves for garnish
1 litre water
2 tablespoons lemon juice
Soak the basmati rice for 30 minutes before cooking for better texture.
Adjust spices according to your taste preference.
Tofu Burger
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Tofu Burger
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15 minutes
PREP TIME
15 minutes

Cook Time

2

Serves

30 minutes

Total

INGREDIENTS

200–250 g tofu, crumbled
50 g bread crumbs
1 tsp garam masala
1 tsp salt
1 tbsp oil
1 green chilli, finely chopped
1 small onion, finely chopped
1 tomato, sliced
2 tbsp vegan mayonnaise
2 burger buns
Fresh coriander leaves for garnish
Lettuce leaves for crunch
Press the tofu to remove excess water for better texture.
Feel free to add your favourite spices for extra flavour.
Chickpea Burger
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Chickpea Burger
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15 minutes
PREP TIME
20 minutes

Cook Time

4

Serves

35 minutes

Total

INGREDIENTS

400 g cooked chickpeas
100 g oats (ground)
50 g vegan mayonnaise
1 medium onion, finely chopped
2 green chillies, finely chopped
1 tsp cumin powder
1 tsp coriander powder
Salt to taste
4 burger buns
Lettuce leaves
Sliced tomatoes
Sliced cucumber
Coriander leaves for garnish
For extra flavour, add spices like garam masala to the patty mixture.
Serve with a side of sweet potato fries for a complete meal.
Chickpea Burg
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Chickpea Burg
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15 minutes
PREP TIME
20 minutes

Cook Time

4

Serves

35 minutes

Total

INGREDIENTS

400 g boiled chickpeas
100 g oats (ground)
30 g flaxseed meal
1 medium onion (finely chopped)
2 cloves garlic (minced)
1 tsp ginger (grated)
1 tsp garam masala
1 tsp cumin powder
Salt to taste
Oil for frying
Fresh coriander leaves (for garnish)
Whole wheat burger buns (4 pieces)
Sliced tomatoes and cucumber (for serving)
Use a food processor for a smoother mixture.
Add chopped green chillies for extra spice.
Chickpea Burger
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Chickpea Burger
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15 minutes
PREP TIME
20 minutes

Cook Time

4

Serves

35 minutes

Total

INGREDIENTS

400 g boiled chickpeas
100 g oats
1 medium onion, finely chopped
2 green chillies, finely chopped
2 tbsp coriander leaves, chopped
50 g vegan mayo
1 tsp cumin powder
Salt to taste
Oil for frying
Burger buns (4 pieces)
Lettuce and tomato slices for serving
You can add spices like garam masala for extra flavour.
Serve with a side of sweet potato fries for a complete meal.
Vegan Halim
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Vegan Halim
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30 minutes
PREP TIME
1 hour

Cook Time

4

Serves

1 hour 30 minutes

Total

INGREDIENTS

300–400 g raw jackfruit, chopped
200–250 g chickpeas, soaked overnight
100 g wheat, soaked
100 g onion, finely chopped
50 g 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
500 ml vegetable stock
50 ml oil
Fresh coriander leaves for garnish
Lemon wedges for serving
Ensure the jackfruit is unripe for the best texture.
Adjust spices according to your heat preference.
Vegan Halim
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Vegan Halim
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15 minutes
PREP TIME
45 minutes

Cook Time

4

Serves

1 hour

Total

INGREDIENTS

200–250 g whole wheat grains
100 g flaxseed meal
150 g soya chunks
100 g onions, finely chopped
50 g ginger-garlic paste
2–3 green chillies, slit
1 tsp cumin seeds
1 tsp garam masala
50 g coriander leaves, chopped
Salt to taste
500 ml water
30 ml oil
Soak the wheat well for better texture.
Adjust spices according to your taste preference.
Butter Garlic Mushrooms
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Butter Garlic Mushrooms
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10 minutes
PREP TIME
15 minutes

Cook Time

2

Serves

25 minutes

Total

INGREDIENTS

250–300 g mushrooms, sliced
50 g vegan butter
5–6 cloves garlic, minced
1 tsp black pepper
Salt to taste
2 tbsp coriander leaves, chopped
1–2 green chillies, finely chopped
1 tbsp lemon juice
1 tbsp fresh cream (coconut or cashew-based) for richness (optional)
Use a mix of mushrooms for varied texture.
Adjust green chillies according to your spice preference.
Vegan Commando Dragon
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Vegan Commando Dragon
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[kk-star-ratings]
[kkratings]
20 minutes
PREP TIME
15 minutes

Cook Time

2

Serves

35 minutes

Total

INGREDIENTS

200–250 g tofu, cubed
100 g chickpea flour
50 ml water
50 g cashew nuts, soaked
1 tsp cumin powder
1 tsp red chilli powder
1 tsp turmeric powder
Salt to taste
Oil for frying
Fresh coriander leaves for garnish
Ensure the oil is hot before frying for a crispy texture.
You can add spices to the batter for extra flavour.
Plant-Based Chicken Soup
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Plant-Based Chicken Soup
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15 minutes
PREP TIME
30 minutes

Cook Time

4

Serves

45 minutes

Total

INGREDIENTS

200–250 g soy chunks
1 litre vegetable broth
1 medium onion, chopped
2–3 cloves garlic, minced
1 medium carrot, diced
1 medium potato, diced
2–3 green chillies, slit
1 tsp ginger paste
1 tsp turmeric powder
Salt to taste
Fresh coriander leaves for garnish
1 tbsp oil (optional)
For extra flavour, add a squeeze of lemon juice before serving.
You can add other vegetables like peas or corn for variety.
Vegan Chicken Nuggets
by veganuary
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Vegan Chicken Nuggets
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30 mins
PREP TIME
12 mins

Cook Time

4

Serves

42 mins

Total

INGREDIENTS

Vegan chicken nuggets ingredients:
400g firm tofu
80g chickpea flour
5 tbsp nutritional yeast
3 tbsp American mustard
Juice of 1/2 lemon
2 tbsp olive oil
1 1/2 tsp salt
1 tsp garlic powder
1 tsp onion powder
Cracked black pepper
Other ingredients:
Breadcrumbs (e.g. gluten-free ones)
On the side:
Potato salad
Ketchup
Vegan Enchiladas
by veganuary
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Vegan Enchiladas
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15 mins
PREP TIME
50 mins

Cook Time

10

Serves

65 mins

Total

INGREDIENTS

1 tbsp extra virgin olive oil
1 onion, diced
5 cloves garlic, minced
1 tsp coriander
2 tsp ground cumin
2 cups fresh spinach, chopped
2 cups black beans, chopped in a food processor (canned organic is fine)
4 tbsp shoyu
3 cups cooked, mashed sweet potatoes
Sea salt, to taste
10 large tortillas
Vegan cheese and spring onions for topping
Salsa
Potato and Mushroom Pie
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Potato and Mushroom Pie
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60 mins
PREP TIME
90 mins

Cook Time

4

Serves

150 mins

Total

INGREDIENTS

For the Shortcrust:
250g flour
125g Vegan Block, cold and diced (or similar)
1-3 tbsp plant milk
Pinch of salt
For the Filling:
Vegan Block (or similar)
1 onion, diced
250g mushrooms, cut into mouth-size pieces
3 cloves of garlic, finely chopped
2 large potatoes, cut into mouth-size pieces
1 tbsp tomato paste
1 tbsp plain flour
Vegetable bouillon
Fresh thyme
1 tbsp soy sauce
1 tsp vegan Worcestershire sauce
Brown sugar to taste
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