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Guess & Flip

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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.
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.
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