Vegan meatballs are plant-based versions of the traditional meatball, made from ingredients like lentils, beans, chickpeas, tofu, quinoa, oats, or mushrooms blended with herbs and spices. They offer a rich source of plant protein, dietary fibre, iron, folate, and magnesium while being naturally cholesterol-free and lower in saturated fat than meat-based options. Their high fibre…
Category: Main Dishes
Authentic Kashmiri Rogan Josh Goes Vegan
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…
Tangy Goan Cashew Sorpotel: A Unique Vegetarian Dish
Cashew apple Sorpotel is a tangy-spicy Goan delicacy rooted in Portuguese culinary influence. Sorpotel, traditionally a rich pork stew, was adapted in Goa using the pulp of ripe cashew apples, creating a unique vegetarian twist. The dish combines finely chopped cashew apple with onions, garlic, ginger, green chilies, vinegar, and a medley of roasted spices,…
Discover the Richness of Sindhi Sai Bhaji
Sindhi cuisine is a vibrant blend of flavors shaped by the community’s history and cultural exchanges across regions, with dishes that emphasize simplicity, wholesomeness, and balance. Among its most iconic dishes is Sai Bhaji, a nourishing preparation of spinach, greens, lentils, and vegetables simmered with mild spices. This one-pot dish is cherished not only for…
Nutritious Bengali Potoler Dolma: A Plant-Based Delight
Potoler Dolma, a Bengali classic, becomes wonderfully wholesome in its WFPB version, where pointed gourds (potol) are stuffed with a plant-based filling instead of the traditional non-vegetarian or oily mixes. The stuffing can be made with spiced lentils, mashed chickpeas, moong dal, or a mix of vegetables like grated carrot, bottle gourd, peas, and crumbled…
Healthy WFPB Maharashtrian Kadhi for Gut Health
Maharashtrian kadhi can be easily adapted into a whole-food, plant-based (WFPB) version by using homemade plant-based yogurt made from soy, peanut, or cashew milk instead of dairy, and thickening it with chickpea flour (besan). This variation is lighter than the Punjabi kadhi and does not include deep-fried pakoras, making it naturally healthier and more digestible….
Mochar Ghonto: Traditional Bengali Banana Blossom Curry
Mochar Ghonto is a quintessential Bengali vegetarian delicacy made with mocha—the banana blossom—slow-cooked with potatoes, grated coconut, and an aromatic medley of spices. In many Bengali homes, especially during festive vegetarian days or when guests prefer a no-onion, no-garlic spread, this dish holds a place of pride. Preparing mochaa is a labor of love: the…
Versatile Eggplant Recipe with Nutritional Perks
“Ennai” means oil in Tamil, and “kathrikkai” means eggplant — hardly the most appetising name for one of the tastiest dishes I’ve ever eaten. Eggplant, like the universally beloved potato, is a remarkably versatile vegetable, lending itself to innumerable dishes across the globe. Yet, unlike potatoes, eggplants evoke sharply divided opinions — people either relish…
Healthy WFPB Raw Banana Roast Recipe
The super-tasty raw banana roast. Avery versatile dish that pairs well with several dishes. And raises the dish several notches.
Refreshing Pachi Pulusu: A Summer Delight
Pachi Pulusu is a wonderfully cooling summer rasam from Andhra Pradesh, a dish my sister first introduced me to over 50 years ago. Unlike traditional rasams, it is made almost raw—there’s no boiling involved, just a gentle tempering at most—allowing the tangy tamarind, fresh onions, green chilies, and coriander to retain their bright, bold character….
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