Rogan josh is a fragrant, slow-cooked curry of Kashmiri origin, traditionally made with tender lamb or goat simmered in a rich gravy of browned onions, yogurt, aromatic spices, and Kashmiri red chillies that lend its signature deep hue. Introduced to Kashmir by Mughals, it epitomizes the region’s Persian-influenced cuisine and is among India’s most iconic meat dishes, beloved on restaurant menus worldwide. While it’s often regarded as one of the most sought-after non-vegetarian curries, a wholesome WFPB version can be created by replacing meat with mushrooms, jackfruit, or soy chunks, using plant yogurt or cashew cream for body, and cooking without oil—preserving its warm, spiced character while keeping it light and heart-healthy.
Modified to WFPB from The Holy Cow.

Ingredients
1 cup dried mushrooms
2 cups boiling water
1/2 cup vegan yogurt
1 tsp Kashmiri red chilli powder
1/2 tsp ground ginger
1/2 tsp asafoetida (hing, perunkayam)
1 tsp ground cumin seeds (jeera, jeeragam)
2 tsp ground coriander (dhania, kothamalli)
1 tsp garam masala
1/4 tsp saffron strands (optional)
6 chopped (laung, kirambu)
6 cardamom pods (elaichi, elakkai)
2 bay leaves (tej patta, brinji elai)
8 oz seitan chunks
Unrefined salt to taste
1/4 cup chopped coriander leaves
Method
Place the dried mushrooms in a bowl
Add hot water and soak for 30 minutes
Strain before using and chop the mushrooms
Reserve the stock
Place the yogurt in another bowl
Add the spices – ground ginger, asafoetida, ground cumin, ground coriander, garam masala, Kashmiri chilli powder and saffron (if using)
Mix and set aside
Heat a saucepan and add cloves, cardamom and bay leaves
Saute for a few seconds
Add seitan chunks and sauté them till they turn golden brown at the edges
Stir in the chopped mushrooms and continue to sauté for a couple more minutes
Add the yogurt spice mix and stir in
Addvthe reserved mushroom stock
Bring the curry to a boil, add salt
Cover and sim for 10 minutes
You should small pools at the top when the rogan josh and spices are done
Remove the lid and simmer for 5 more minutes
Turn off heat and garnish with coriander leaves
Serve hot with Indian flatbread, or aromatic long-grained rice, or cumin rice or mint parantha
Enjoy!