Tag: Vegan recipes

How to make Goan Chutney Sandwich | Goan Chutney Sandwich

How to make Goan Chutney Sandwich | Goan Chutney Sandwich is a popular snack made with deliciously spicy and sweet coconut chutney layered between two slices of soft bread. They can be served as warm sandwiches or as cold sandwiches. They look so pretty and make the cutest tea time finger sandwiches.

How to make Goan Chutney Sandwich | Goan Chutney Sandwich

How to make Goan Chutney Sandwich | Goan Chutney Sandwich is something that my hubby introduced me to soon after we got married. Since he had spent many years in Goa and being in a culinary school, this North Indian boy from Mumbai had outgrown his love regular green chutney sandwiches and developed a taste for these tangy, spicy and yet sweet chutney sandwiches.

The first time he asked me to make them, I was a bit skeptical as it would be sweet and tangy at the same time and he just gave a quick recipe without measurements, nothing! Just something that remembered from his first year at school. I just couldn’t wrap my head around it as I was fairly new to cooking as well and I needed some measurements, lol! I had vague memories of having tasted this kind of sandwich in the school days in someone’s lunch box but I just didn’t remember whether I had liked them back then or not! My hubby encouraged me to make a batch, savor it and thank him later! And thank him I did! It was very delicious and totally different from the regular chutney sandwiches that I’ve grown up on.

The typical North Indian chutney is different from the Goan counterpart. The best part was the sweet flavor accompanied by the tang in every bite. This chutney is a regular feature at my home along with the North India version too. To be honest, I like the Goan version for my sandwiches now and the North Indian version with my Samosas or chaat items, etc.

How to make Goan Chutney Sandwich | Goan Chutney Sandwich

How to make Goan Chutney Sandwich | Goan Chutney Sandwich is so easy to make too, just a handful of ingredients and that’s it. We prefer the chutney a tad bit spicy too, but if you make them for kids then do reduce the spice index to your preference. We prefer cold chutney sandwiches. I avoid using butter for the sandwiches as it is not really needed, but you can butter the slices if you prefer. This chutney stays fresh in the refrigerator for a good one week’s time in a glass or porcelain container. The consistency of the chutney is important, do not make it too runny. Keep it nice and thick so that it spreads like a smooth layer on the bread.

How to make Goan Chutney Sandwich | Goan Chutney Sandwich

I love that bright green color too, it is so vibrant! You can see the consistency of the chutney here, it is very thick and smooth at the same time. That is how it should be, so add very little water when you blend it. This chutney has so many uses apart from using them in sandwiches. We love this chutney with Dhokla too, or with some idlis as well. You can even pair this chutney with dosa or literally anything! But I would suggest that do not make a very large batch, keep making fresh batch every week for sandwiches, etc. That way you can enjoy them fresh. And yes, this chutney is absolutely vegan and gluten free.

Let us make a batch of Goan Green Chutney to make some Goan Chutney Sandwiches!

For the Chutney –

Wash all the ingredients well.

How to make Goan Chutney Sandwich | Goan Chutney Sandwich

Chop/ grate the coconut roughly. Chop the onions too.

I have used tamarind paste, you can vinegar if you do not have tamarind.

Just blend everything together using 2-3 tbsps. of water. Store this chutney in a glass or porcelain jar. It stays fresh for a week.

To make the sandwiches-

Take a few slices of bread (you can use gluten free too). Apply this chutney on both the slices. Put them together. Slice them and serve them fresh or wrap the sandwiches with some cling film and refrigerate them for a few hours before serving them. You can even use toasted bread.

If you wish, apply butter (vegan or regular) before applying the chutney. I have not used any butter.

How to make Goan Chutney Sandwich | Goan Chutney Sandwich

How to make Goan Chutney Sandwich | Goan Chutney Sandwich
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How to make Goan Chutney Sandwich | Goan Chutney Sandwich

How to make Goan Chutney Sandwich | Goan Chutney Sandwich is a popular snack made with deliciously spicy and sweet coconut chutney layered between two slices of soft bread. They can be served as warm sandwiches or as cold sandwiches. They look so pretty and make the cutest tea time finger sandwiches.

Course Breakfast, Brunch, Christmas, Easter, Lunch Box, Snack, Tea Time
Cuisine Goan, Indian
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 persons
Author Shreya Ashish Tiwari

Ingredients

  • 1/2 cup fresh cilantro/ coriander leaves
  • 1 cup fresh coconut chopped/ grated
  • 1 tsp tamarind paste or vinegar
  • 1 nos. medium sized onion
  • 2-3 nos. green chilies reduce the quantity as per preference
  • 3-4 cloves fresh garlic
  • salt to taste
  • 1 tsp whole cumin seeds jeera dana
  • 1 tsp sugar
  • sliced bread, as needed regular/ glutenfree as per perference
  • butter, as needed regular/ vegan as per preference

Instructions

For the Chutney-

  1. Wash all the ingredients well.

  2. Chop/ grate the coconut roughly. Chop the onions too.

  3. I have used tamarind paste, you can vinegar if you do not have tamarind.

  4. Just blend everything together using 2-3 tbsps. of water. Store this chutney in a glass or porcelain jar. It stays fresh for a week.

To make the sandwiches-

  1. Take a few slices of bread (you can use gluten free too). Apply this chutney on both the slices. Put them together. Slice them and serve them fresh or wrap the sandwiches with some cling film and refrigerate them for a few hours before serving them. You can even use toasted bread.

  2. If you wish, apply butter (vegan or regular) before applying the chutney. I have not used any butter.

Love,
Shreya

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How to make Goan Chutney Sandwich | Goan Chutney Sandwich

 

Beetroot Cutlets | Vegan Beetroot Patties

Beetroot Cutlets | Vegan Beetroot Patties are packed with veggies, mild spices, textures and a lot of flavor. These patties taste great on their own or paired with any dip or they can even be used for making burgers/ wraps, etc. They make for the perfect party snacks too as they look so pretty! 

Beetroot Cutlets | Vegan Beetroot Patties

Beetroot Cutlets | Vegan Beetroot Patties are one of the easiest ways to incorporate a lot of veggies in your meals. We personally like them the most because they are not too spicy. We do love our spicy food but patties like these need to be mild else you can’t taste the freshness of the herbs and veggies. If you prefer them to be more spicy, please feel free to add some more chilies or paprika.

Beetroot Cutlets | Vegan Beetroot Patties can be made with a mélange of veggies of your choice and availability. These days, owing to the lockdown I am unable to get too many veggies around but I had enough to make these patties easily. You can add any veggies of your choice and these patties will taste great!

Beetroot Cutlets | Vegan Beetroot Patties

Beetroot Cutlets | Vegan Beetroot Patties have an almost meaty texture and the no doubt, the color too. The beets do render the most glorious color here and I simply love how bright these patties look. I’ve been making these for years and I have never changed a thing about them. I stick to my recipe and prefer them just as they are. They are naturally vegan without having to change any ingredient to make them vegan. Although you can make the gluten free if you coat them with something apart from regular bread crumbs.

Few other quick vegan recipes that you may wish try,

Vegan Mayonnaise Sandwich
Vegan Canapés
Vegan Rainbow Rice Paper Rolls

I do add one special spice mix to this patty mixture. I will share the recipe here real quick before we move on to the recipe for the patties.

Dry roast the following ingredients for 2-3 minutes in a dry pan over low heat, cool them for a bit and grind them to a fine powder. This spice mix can be added to pilafs, curries or stir fries, etc. This spice keeps well in an airtight container for almost over a month. 
3-4 nos.  whole black cardamom
2-3 nos. whole, dry bay leaves
9-10 nos. whole black peppercorns
1″ piece cinnamon stick

Now coming to the recipe of the Beetroot Cutlets | Vegan Beetroot Patties, these do take some prepping but they are totally worth it.

Start with boiling the potatoes, cool and peel them. Set them aside.

Grate the raw beets and set that aside as well.

Beetroot Cutlets | Vegan Beetroot Patties
Boil the chopped veggies for approximately 5 minutes in 1 cup of water. Drain the veggies once they are done and set them aside.

Beetroot Cutlets | Vegan Beetroot Patties

In a large mixing bowl, add the boiled potatoes, boiled veggies and the grated beets. Also add the ground spice mix as per the recipe above, chopped onions, green chilies and chopped cilantro (coriander).

Add the paprika/ red chili powder, turmeric powder, ginger garlic paste and salt to taste. Mash everything together and make a dough. Set it aside for 10 minutes before shaping these patties/ cutlets.

Beetroot Cutlets | Vegan Beetroot Patties Beetroot Cutlets | Vegan Beetroot Patties

Then shape the dough into patties/ cutlets. I made 6 medium sized round ones. You can smaller cutlets too, about 9-10 of them. Refrigerate them for at least 30-40 minutes before pan/ shallow frying them.

Beetroot Cutlets | Vegan Beetroot Patties Beetroot Cutlets | Vegan Beetroot Patties

I rolled each patty/ cutlet in some breadcrumbs. Shallow fry them for about 6-8 minutes on each side. Drain them on a kitchen tissue.

Serve them piping hot with some dips, salad, etc. Or use them as burger patties. They taste awesome.

Beetroot Cutlets | Vegan Beetroot Patties

Beetroot Cutlets | Vegan Beetroot Patties
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Beetroot Cutlets | Vegan Beetroot Patties

Crispy on the outside and soft on the inside, these veggies loaded patties work so well on their own as a snack or as a patty for your next vegan Burger!  

Course Appetizer, Breakfast, Brunch, Snack, starters, Tea Time
Cuisine Indian
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 3 persons
Author Shreya Ashish Tiwari

Ingredients

  • 3 nos. medium sized potatoes boiled & peeled
  • 1 nos. raw beetroot grated
  • 1/2 cup mixed veggies, chopped (carrots, green peas & French beans par-boiled
  • 1/4 cup red onion finely chopped
  • 1 nos. green chili finely chopped
  • 2 tbsp coriander leaves (cilantro) roughly chopped
  • 1 tsp ground spice mix (recipe mentioned above in the post) garam masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder/ paprika optional
  • salt to taste
  • 1 tsp ginger garlic paste

Instructions

  1. Start with boiling the potatoes, cool and peel them. Set them aside.


  2. Grate the raw beets and set that aside as well.


  3. Boil the chopped veggies for approximately 5 minutes in 1 cup of water. Drain the veggies once they are done and set them aside.
  4. In a large mixing bowl, add the boiled potatoes, boiled veggies and the grated beets. Also add the ground spice mix as per the recipe above, chopped onions, green chilies and chopped cilantro (coriander).
  5. Add the paprika/ red chili powder, turmeric powder, ginger garlic paste and salt to taste. Mash everything together and make a dough. Set it aside for 10 minutes before shaping these patties/ cutlets.
  6. Then shape the dough into patties/ cutlets. I made 6 medium sized round ones. You can smaller cutlets too, about 9-10 of them. Refrigerate them for at least 30-40 minutes before pan/ shallow frying them.
  7. I rolled each patty/ cutlet in some breadcrumbs. Shallow fry them for about 6-8 minutes on each side. Drain them on a kitchen tissue.


  8. Serve them piping hot with some dips, salad, etc. Or use them as burger patties. They taste awesome.

Recipe Notes

Skip the breadcrumbs for a Gluten free version.

Add the spices according to your preference and tolerance levels.

These patties can be frozen for up to 3-4 days. They may last longer but I have never tried keeping them beyond 3 days. 

Love,
Shreya

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Beetroot Cutlets | Vegan Beetroot Patties

Cauliflower Wings | Vegan Cauliflower Wings

These Cauliflower Wings | Vegan Cauliflower Wings paired with a mildly spiced vegan aioli is such a smashing good combination! You’ll find these tangy, spicy and so crunchy. Besides, they are not loaded with too many ingredients, which is always a good thing! 

Cauliflower Wings | Vegan Cauliflower Wings

Cauliflower Wings | Vegan Cauliflower Wings are something that you need to try! If you’ve not made them yet, then please do give them a go. Cauliflower happens to be a very versatile recipe. It has no real flavor of it’s own and thus adapts to any recipe perfectly. Just use it as you fancy and you’ll love it!!

I had made these Cauliflower Wings | Vegan Cauliflower Wings sometime back too but I never could shoot them because my hubby just couldn’t wait till I click them, lol! But this time around, I made them while he was busy with a long video conference call for work, home quarantine situation you see. So, I could save them for a few minutes, just long enough to get some clicks. But I also wanted him to have these soon so I rushed through the shoot and served them right away! And he says these were better than the ones I made last time! Success!

Cauliflower Wings | Vegan Cauliflower Wings

Cauliflower Wings | Vegan Cauliflower Wings totally work if you are looking to replace the classic chicken wings with a nice veggie option.

Texture : They are very crispy on the outside, the crunch is absolutely delicious. The insides are almost creamy. They are soft and melt in your mouth.

Why cauliflower : I often wondered why cauliflower until I made these myself. Cauliflower has no real flavor profile of it’s own, you can add any spice or any marinade to it and this veggie totally adapts the flavor.

Flavor : I have used a few spices here and they work beautifully, nothing fancy at all. You can always improvise, there is always room for adapting these to your preference.

Trust me when I say this, you’ll be hooked on these. I have served them with an easy vegan aioli and that works so well as the dip for here for the crudités and the wings themselves. You can serve them with any dip of your choice but we are partial to anything garlicy!

Cauliflower Wings | Vegan Cauliflower Wings

Let us start with the Cauliflower Wings | Vegan Cauliflower Wings.

Start with cleaning the cauliflower head. Cut it into bite sized florets. Wash them thoroughly. (I had about 14 florets)

In a large vat, heat 3 cups of water with a pinch of salt. Add the washed cauliflower florets to the water once it comes to a rolling boil. Let the florets boil for just 3-4 minutes.

Drain the florets and let them cool down for a few minutes.

In the meantime, in a mixing bowl, add the flour, salt, cracked black pepper, garlic powder, onion powder, cayenne  pepper, smoked paprika, Cajun spice mix. Mix them well and add some water to make thick, lump free batter.

Also, take some bread crumbs in a platter and season it with a bit of salt.

Cauliflower Wings | Vegan Cauliflower Wings Cauliflower Wings | Vegan Cauliflower Wings

Heat some oil in a large pan to fry these florets.

Dip each floret into the batter, roll it in the bread crumbs and drop them into the hot oil. Fry them on medium to low flame for 5-6 minutes. They should turn deep golden brown by the time they are done. Remove them from the oil onto some absorbent kitchen paper.

Cauliflower Wings | Vegan Cauliflower Wings

Serve them piping hot with a dip of your choice or an aioli and some crudités.

Cauliflower Wings | Vegan Cauliflower Wings
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Cauliflower Wings | Vegan Cauliflower Wings

Vegan Cauliflower Wings paired with a mildly spiced vegan aioli is such a smashing good combination! You'll find these wings tangy, spicy and so crunchy. I make these with some basic ingredients and you will love them as much as we do. 
Course Appetizer, Side Dish, Snack, starters
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 persons
Author Shreya Ashish Tiwari

Ingredients

  • 1 nos. cauliflower head cut, washed
  • 3 cups plain water with a pinch of salt
  • 1/2 cup plain flour use gramflour for GF option
  • salt to taste
  • cracked black pepper to taste
  • 1/2 cayenne pepper replace with red chili powder
  • a pinch of smoked paprika optional
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp organic cajun spice blend
  • 1/2 cup bread crumbs seasoned with some salt
  • oil to fry
  • dips, crudités, etc suggested sides

Instructions

  1. Start with cleaning the cauliflower head. Cut it into bite sized florets. Wash them thoroughly. (I had about 14 florets)

  2. In a large vat, heat 3 cups of water with a pinch of salt. Add the washed cauliflower florets to the water once it comes to a rolling boil. Let the florets boil for just 3-4 minutes.

  3. Drain the florets and let them cool down for a few minutes.

  4. In the meantime, in a mixing bowl, add the flour, salt, cracked black pepper, garlic powder, onion powder, cayenne pepper, smoked paprika, Cajun spice mix. Mix them well and add some water to make thick, lump free batter.

  5. Also, take some bread crumbs in a platter and season it with a bit of salt.

  6. Heat some oil in a large pan to fry these florets.

  7. Dip each floret into the batter, roll it in the bread crumbs and drop them into the hot oil. Fry them on medium to low flame for 5-6 minutes.

  8. They should turn deep golden brown by the time they are done. Remove them from the oil onto some absorbent kitchen paper.

  9. Serve them piping hot with a dip of your choice or an aioli and some crudités.

Recipe Notes

Serve them piping hot as if kept aside to cool, they will turn a bit limp. 

You can improvise with the spices you wish to add in this recipe. 

Omit  bread crumbs if making these GF.

Love,
Shreya

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Cauliflower Wings | Vegan Cauliflower Wings

Lemon Iced Tea | How to make Lemon Iced Tea

Lemon Iced Tea | How to make Lemon Iced Tea

Lemon Iced Tea | How to make Lemon Iced Tea is so delicious and the perfect refresher during the scorching summer days! The tangy flavor with the sweetness is absolutely addictive. It is one of the best thirst quenchers for me personally. So easy to make and loved by everyone!!

Lemon Iced Tea | How to make Lemon Iced Tea

Lemon Iced Tea | How to make Lemon Iced Tea can be made very few easy steps and everyday ingredients. Iced tea can be flavored in many ways with various fruits. You can try my Strawberry Iced Tea, it is super loved by kids and adults alike. Trust me, having a bottle full of this delicious concoction is just what one would need on those hot and humid days. Once the summers get going, these homemade drinks are truly my saviors. I am not a fan fizzy sodas that are loaded with sugar and caffeine. My hubby too prefers fruity, naturally sweetened coolers. Have you checked out my Rose and Pineapple Cooler. It is such an exotic drink!! It looks pretty and tastes even better :

 

Lemon Iced Tea | How to make Lemon Iced Tea

Lemon Iced Tea | How to make Lemon Iced Tea is preservative free as it’s homemade. I am beginning to appreciate brewing my own iced tea in the past couple of years as I’m in control of the quality of ingredients. The home brewed teas are free of added artificial colors and flavoring agents.

A few things to keep in mind while making the best iced tea are..
Steeping – Let the tea bags steep well. Not too long else the color of the tea will turn way too dark. Even the flavor can deepen beyond necessary.

Flavor – I have used basic tea bags. No particular flavor. But feel free to use flavored tea bags like peach, orange, berry, etc.. Everything tastes really nice.

Sweetener – Use stevia, sugar or any sweetener as per your preference.

Lemon Iced Tea | How to make Lemon Iced Tea

Lemon Iced Tea | How to make Lemon Iced Tea concoction can be stored in the refrigerator for 4-5 days as well. I am so in love with iced teas that come summers, I always a jar full of the concoction ready to enjoy 🙂 I find these way better than the ready made ice tea mixes which are heavy on the sweetness and mild on the actual flavor. So, if you love iced teas as much as I do, you’ll love how delicious these home made iced teas are! Not to forget extremely economical too 😉

Lemon Iced Tea | How to make Lemon Iced Tea

Let’s make a batch of refreshing Lemon Iced Tea 🙂 

Bring 4 cups of water to a rolling boil. Turn off the heat.

Add sugar to the hot water an stir well until completely dissolved.

To this add the tea bags and let them steep for 15 minutes. The longer the tea bags steep, the stronger the taste and color will be.

Next, remove the tea bags.

Add lemon juice and the remaining water. Give them a mix.

Pour the ready blend in clean jug/ decanter and refrigerate for 3-4 hours.

To serve, fill a tall glass with some ice cubes, a couple of mint leaves and few slices of lemon, pour the chilled iced tea over these and enjoy.

Lemon Iced Tea | How to make Lemon Iced Tea

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Lemon Iced Tea | How to make Lemon Iced Tea

Refreshing Southern Sweet Tea or Iced Tea is the best summer drink one could have and this recipe Makes the Best Lemon Iced Tea!!

Course Drinks
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Author Shreya Ashish Tiwari

Ingredients

  • 4 cups water to be boiled
  • 4 cups water to be added later
  • 8 nos. tea bags
  • 3 nos. lemon to be juiced
  • 1/2 cup powdered sugar adjust as per taste, you can use any sweetener as per your choice
  • ice cubes, sprigs of mint and slices of lemon as needed to serve

Instructions

  1. Bring 4 cups of water to a rolling boil. Turn off the heat.

  2. Add the sugar to the hot water an stir well until completely dissolved. 

  3. To this add the tea bags and let them steep for 15 minutes. The longer the tea bags steep, the stronger the taste and color will be. 

  4. Next, remove the tea bags. 

  5.  Add lemon juice and the remaining water. Give them a mix. 

  6. Pour the ready blend in clean jug/ decanter and refrigerate for 3-4 hours. 

  7. To serve, fill a tall glass with some ice cubes, a couple of mint leaves and few slices of lemon, pour the chilled iced tea over these and enjoy.

Love,
Shreya

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Lemon Iced Tea | How to make Lemon Iced Tea

Goan Forminhas | How to make Goan Canapés

Goan Forminhas | How to make Goan Canapés are bite-sized hors d’oeuvres, a common starter served at most parties, every wedding and other occasions in Goa. It consists of a canapé filled with a slightly sweet and savory, vegetarian or non-vegetarian filling made with simple everyday ingredients. It tastes really nice as it does not have an overpowering flavor and is very light on the palate too. 

Goan Forminhas | How to make Goan Canapés

Goan Forminhas | How to make Goan Canapés are one of the prettiest little snacks you can make if you are looking forward to impressing your guests or family. Since they are just bite sized, they don’t really fill one up completely and thus leaving one to enjoy other things on the spread too. These are the kind of snacks/ starters I totally prefer, light and yet so flavorsome!

Goan Forminhas | How to make Goan Canapés can be made either with vegetarian fillings or non-vegetarian fillings like steamed and mashed chicken or fish of your choice. These are then mixed with veggies and some other basic ingredients to make the filling. But I personally love the vegetarian version as does my husband. He had spent a really long time in Goa back when he was pursuing his Hotel Management degree and he developed a love for the cuisine. It was he, who first introduced me to these little yummy bites sized treats along with many other Goan specialties.

Goan Forminhas | How to make Goan Canapés

Goan Forminhas | How to make Goan Canapés can be planned well in advance for any parties, occassions, etc. All one needs to have ready in the refrigerator is the filling. Always fill these or any variant of canapés right just before serving them. You can use readymade vegan canapé shells like me or make your own, the choice is yours. These days it is relatively easy to find readymade canapé shells across most super markets or online stores too. I like the classic round shells, you can use the square ones if you prefer.

Goan Forminhas | How to make Goan Canapés

Let us make some yummy and easy Goan Forminhas now.

Peel, wash and finely chop potatoes, carrots and French beans.

Goan Forminhas | How to make Goan Canapés

Boil 2 cups of water in wide pan. Add a pinch of salt once the water has come to a boil. Add the cubed potatoes first, cover and boil them for about 2-3 minutes.

Goan Forminhas | How to make Goan Canapés Goan Forminhas | How to make Goan Canapés

Next, add the cubed carrots. Again, cover the pan and let these cook along with the potatoes for just 1 minute.

Goan Forminhas | How to make Goan Canapés

Lastly, add the beans and the green peas. Again, boil these with carrots and the potatoes for precisely 2 minutes. We do not need to overcook these veggies.

Goan Forminhas | How to make Goan Canapés

Alongside, chop the apple slices. Do not chop the apple slices much in advance else they will turn brown.

Goan Forminhas | How to make Goan Canapés

Drain the boiled veggies well. In a mixing bowl, add the veggies, chopped apples, a pinch of salt and some freshly cracked black pepper. Add the vegan mayonnaise and mixing everything well. Refrigerate until needed. This filling stays fresh in the refrigerator for almost 2 days.

Goan Forminhas | How to make Goan Canapés

To serve, just spoon in some of the filling into each canapé shell, garnish with some greens if you like and serve immediately.

Goan Forminhas | How to make Goan Canapés

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Goan Forminhas | How to make Goan Canapés

​Goan Forminhas/ canapés are small, bite sized hors d'oeuvres,usually served at most parties, weddings and other gatherings in Goa. It consists of a simple canapé shell filled with delicous savoury filling. 

Course Appetizer, Easter, Snack, starters, Tea Time
Cuisine Goan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 persons
Author Shreya Ashish Tiwari

Ingredients

  • 1 nos. large potato, finely cubed
  • 3-4 nos. French bean, finely sliced
  • 1 nos. carrot, finely cubed
  • 3 tbsp green peas
  • 1/2 fresh apple, finely cubed
  • 2 cups water
  • salt and pepper to taste
  • 2 tbsp vegan mayonnaise or regular
  • some greens, to garnish optional

Instructions

  1. Peel, wash and finely chop potatoes, carrots and French beans.

  2. Boil 2 cups of water in wide pan. Add a pinch of salt once the water has come to a boil. Add the cubed potatoes first, cover and boil them for about 2-3 minutes.

  3. Next, add the cubed carrots. Again, cover the pan and let these cook along with the potatoes for just 1 minute.

  4. Lastly, add the beans and the green peas. Again, boil these with carrots and the potatoes for precisely 2 minutes. We do not need to overcook these veggies.

  5. Alongside, chop the apple slices. Do not chop the apple slices much in advance else they will turn brown.

  6. Drain the boiled veggies well. In a mixing bowl, add the veggies, chopped apples, a pinch of salt and some freshly cracked black pepper. Add the vegan mayonnaise and mixing everything well. Refrigerate until needed. This filling stays fresh in the refrigerator for almost 2 days.

  7. To serve, just spoon in some of the filling into each canapé shell, garnish with some greens if you like and serve immediately.

Love,
Shreya

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Goan Forminhas | How to make Goan Canapés

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

A Hot Cross Bun is traditionally eaten on Good Friday in many parts of the world. Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns are mildly spiced, slightly sweet and studded with dry fruits with a cross on the top. These buns mark the end of Lent, a traditional time for fasting and/ or abstinence. 

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

As I mentioned that the Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns mark the end of the Lent, every part of these buns represent certain meanings too. The cross on the top is for the crucifixion of Jesus and the spices added stand for the embalming of his body at the time of his burial. So these buns are very significant. I am sure there is much more behind the history of these delicious buns but I am only going to talk about the things I know. Since I am not Catholic myself but having attended a Catholic school for the first 15 years of my life, I have a fondness for the customs and the rich history behind their practices.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns can be enjoyed with some honey, maple syrup or with jam and butter, just the way I did! My hubby on the other hand likes them plain with some tea or coffee. He says the spices and the raisins are just perfect and need no toppings. So, you see, you can choose how to enjoy them. I had made the Traditional Hot Cross Buns, with eggs earlier so I tried the Vegan ones with homemade dinner roll recipe, just turned it vegan. And the results were awesome! The vegan buns turned out to be extremely soft and very flavorful too.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

As I had mentioned in my Traditional Hot Cross Buns post, I first baked them almost a year and a half ago and not around Easter. I baked them because we got talking about Goa, my hubby has spent a few years there and loves the food to bits!! So he suddenly remembers these Easter Buns that he learnt to bake during his first year in college, obviously he wanted me to make them because he had such a craving!! Lol! So I tried it after a few days using Joy of Baking’s recipe, yes because he only knows what he had learnt but doesn’t remember one ingredient or recipe, hehe! The Easter Buns did turn out delicious! So I kept that recipe handy and made some changes in the quantities to make a smaller batch, which were so delicious. Absolutely melt in the mouth good. Little did I know that the Vegan ones will turn out even more delicious.

These Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns are surprisingly easy to make if you try these, mildly sweet and studded with some dry fruits, they are one of our favorite breads so far! The crumb is moist and yet very distinct as you can see in the picture below.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

Please do note that I have small batches here just enough for 2 persons, you can double the recipe or even triple it for a larger batch. Let us bake some Vegan Hot Cross Easter Buns! They are very easy to make and you’ll need very basic ingredients from your pantry.

These steps are for active dry yeast –
Take 1/4 cup of warm water in a glass or bowl, add the yeast & sugar. Stir it lightly. Set it aside for 10 minutes to let the yeast bloom. (Note that if the water is too hot, the yeast won’t bloom. So be careful with the water. If the yeast doesn’t bloom, start again).
For making the dough add the flour in the bowl, season with salt, cinnamon powder and powdered sugar.
Add the oil and slowly add the yeast mixture.
Do not add all the yeast mixture at one go as we may end up with a very gluey and wet dough.
Keep adding a little bit at a time and make a dough.
Add the rest of the 1/4 cup of warm water too, slowly and keep kneading. We may not need all of the water, so use it as and when you feel the dough drying up. Click here for stepwise pictures.

These steps are for instant yeast – 
For making the dough add the flour in the bowl, season with salt, cinnamon powder and powdered sugar.
Add the oil and add the instant yeast.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns
Slowly add the warm water, a little at a time and knead a dough.
We may not need all of the water, so use it as and when you feel the dough drying up.

These steps are for every kind of yeast –
The dough needs to be tacky and not extremely sticky. remove the dough on the work surface.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns
Knead for about 8-10 minutes.
You can add some more flour if it’s the dough is still too sticky and again knead it well. The longer you knead it, the smoother and softer it will be. (avoid adding too much flour, that will make the buns too hard, I added just 1 tsp.)
Smoothen the dough with more oil. (I added about 1 tsp more oil.)

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns
Once the dough has become smooth, place it the greased bowl for it’s first rise/ prove. I gave it approximately 50 mins or so.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns
The dough almost doubled after 50 minutes.
Then I gently punched down the dough and released the air within.
Add in the sultanas and some tutti frutti (optional) and kneaded them into the dough.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

I, then greased my hands and divided the dough into 4 equal parts (used a weighing scale for this)

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns.
Grease the baking tin with oil and place the divided dough in it. Shaped them and brushed each portion with some oil.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns
Then I left them for the second rise/ prove in the tin for 30 mins.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

Mix together the flour and water to make the paste for making the cross. Fill it in a small piping bag and make the crosses.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns
Preheat the oven at 200’c for 10 mins. Place the tin on the middle rack and bake the Pav for 20 mins @ 200’c using both the upper and the lower heating coil/ rods/ elements.
Please note every oven works differently hence adjust the temperature and duration according to that.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

I brushed them with some more oil as they came out the oven. You can even brush them with some melted apricot preserve. These buns stay fresh for about 2 days at room temperature when stored in an airtight container.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns
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Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

These buns are delicious, studded with dry fruits, mildly spiced and sweet with the tradition cross marked over each bun. They mark the end of Lent. I have shared my version of vegan Hot Cross Buns, do try them. 

Course Breakfast, Brunch, Easter, Side Dish
Cuisine British
Prep Time 2 hours 10 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Servings 4 buns
Author Shreya Ashish Tiwari

Ingredients

  • 1+1/4 cup all purpose flour
  • 1/2 tsp granulated sugar if using active dry yeast
  • 3/4 tsp instant yeast you can use active dry yeast
  • 1/2 tsp salt
  • 1/2 tsp cinnamon powder
  • 3 tbsp powdered sugar
  • 1/2 cup warm water not scaldingly hot
  • 2 tbsp oil plus extra to grease and brush
  • 2 tbsp black sultanas
  • 2 tbsp flour + 2 tsp plain water to make the paste

Instructions

These steps are for active dry yeast -

  1. Take 1/4 cup of warm water in a glass or bowl, add the yeast & sugar. Stir it lightly. Set it aside for 10 minutes to let the yeast bloom. (Note that if the water is too hot, the yeast won't bloom. So be careful with the water. If the yeast doesn't bloom, start again).

  2. For making the dough add the flour in the bowl, season with salt, cinnamon powder and powdered sugar.

  3. For making the dough add the flour in the bowl, season with salt, cinnamon powder and powdered sugar.

    Add the oil and slowly add the yeast mixture.

  4. Do not add all the yeast mixture at one go as we may end up with a very gluey and wet dough. Keep adding a little bit at a time and make a dough.

  5. Add the rest of the 1/4 cup of warm water too, slowly and keep kneading. We may not need all of the water, so use it as and when you feel the dough drying up. Click here for stepwise pictures.

These steps are for instant yeast -

  1. For making the dough add the flour in the bowl, season with salt, cinnamon powder and powdered sugar. Add the oil and add the instant yeast.

  2. Slowly add the warm water, a little at a time and knead a dough. We may not need all of the water, so use it as and when you feel the dough drying up.

These steps are for every kind of yeast -

  1. The dough needs to be tacky and not extremely sticky. remove the dough on the work surface. Knead for about 8-10 minutes.

  2. You can add some more flour if it's the dough is still too sticky and again knead it well. The longer you knead it, the smoother and softer it will be. (avoid adding too much flour, that will make the buns too hard, I added just 1 tsp.)

  3. Smoothen the dough with more oil. (I added about 1 tsp more oil.)

  4. Once the dough has become smooth, place it the greased bowl for it's first rise/ prove. I gave it approximately 50 mins or so. The dough almost doubled after 50 minutes.

  5. Then I gently punched down the dough and released the air within.

  6. Add in the sultanas and some tutti frutti (optional) and kneaded them into the dough.

  7. I, then greased my hands and divided the dough into 4 equal parts (used a weighing scale for this)

  8. Grease the baking tin with oil and place the divided dough in it. Shaped them and brushed each portion with some oil.

  9. Then I left them for the second rise/ prove in the tin for 30 mins.

  10. Mix together the flour and water to make the paste for making the cross. Fill it in a small piping bag and make the crosses.

  11. Preheat the oven at 200'c for 10 mins. Place the tin on the middle rack and bake the Pav for 20 mins @ 200'c using both the upper and the lower heating coil/ rods/ elements.

  12. Please note every oven works differently hence adjust the temperature and duration according to that.

  13. I brushed them with some more oil as they came out the oven. You can even brush them with some melted apricot preserve. These buns stay fresh for about 2 days at room temperature when stored in an airtight container.

Love,
Shreya

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Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

 

Chipotle Copycat Burrito Bowls | Vegan & GF

Chipotle Copycat Burrito Bowls | Vegan & GF are a one pot dinner with deliciously seasoned veggies and beans along with herb loaded tangy rice, crunchy lettuce and salsas and a deliciously creamy guac to complete the bowl. The various textures give these bowls a distinct flavor! Basically, if you love tex-mex, then these bowls are your besties! 

Chipotle Copycat Burrito Bowls | Vegan & GF

Chipotle Copycat Burrito Bowls | Vegan & GF can be customized to our preferences. Since we love tex-mex, these bowls are a common feature on our menu for busy weeknights or lazy weekends. They don’t take much effort to put together and that is really what makes them so much fun. I usually do an all vegetarian or vegan version with lots of lettuce for the last crunchy bit of topping. They add a lot roughage as well as flavor. My hubby has no complains as far as it’s spicy and tangy!

Chipotle Copycat Burrito Bowls | Vegan & GF

Let’s decode what went into these bowls:

The Rice – this is the key, make it or break it sorts for us. I make a Signature Chipotle Cilantro Lime Rice which is absolutely flavorful. You can go with kind of Mexican rice you like. This is the base of the bowl so choose the flavor wisely.

The Sides – we love our Pico de Gallo, so that is a must! Along with some sweet corn salsa which is so delicious and refreshing! Actually this is just the basic that I usually do. The staple Chipotle style Fajita Veggies is a must have too! There days when I go all out with the sides but I’ll save that for another time. Keeping it real simple for this version.

The Crunch – you can do a lot of improvisation here, from crispy salads or lettuce leaves to crushed nachos or baked tortilla chips. We stick to gluten free options as far as possible.

The Toppings – jalapeno, grilled tomatoes, fresh cilantro, pickles, guacamole, lemon wedges, anything you fancy! We are extremely partial towards a good, creamy guac so that is our go to topping usually! We skip sour cream when going for a vegan version because I’m simply unable to find a good version around here. And we do not add cheese either if making vegan version.

Chipotle Copycat Burrito Bowls | Vegan & GF have a good number of components, so start the prep accordingly. Once everything is ready, they come together in a bowl in minutes.

Let us make the easiest Vegan & GF Chipotle Copycat Burrito Bowl ever!

For the Cilantro Lime Rice –

Wash and soak any long grained variety of rice for 10 minutes. (I use Basmati rice).

Cook the rice with bay leaf and salt. Drain the rice and set aside until slightly cooled.

Add olive oil, minced garlic and chopped cilantro. Add the lime juice too and mix well. The rice is done. Set it aside.

Chipotle Copycat Burrito Bowls | Vegan & GF

For the Fajita Veggies –

Heat olive oil in a pan, add sliced green bell peppers and onions. Sauté for few minutes.

Add fajita seasoning and salt to taste. Again sauté for a few minutes until the peppers and the onions char a bit.

Turn off the heat, set these aside too.

Chipotle Copycat Burrito Bowls | Vegan & GF

For the Beans- 

I have used fresh red kidney beans here. You can use canned black beans or even pinto beans.

Heat oil in a pan, add the drained beans. Season with salt, smoked paprika and some cumin powder. Mix well. That’s done, set it aside.

For the Guacamole –

Mash the avocado until smooth and creamy, add all the mentioned ingredients and mix well. Set it aside.

For the Pico de Gallo – 

Chop the tomatoes, jalapeno (if you don’t find fresh jalapenos, use regular green chilies), red onion and cilantro really fine.

Chop the pickled jalapenos as well.

Mix all these together. Season with salt, pepper and lime juice. Mix well!

For the Sweet Corn Salsa- 

Take corn, chopped jalapenos, red onion and cilantro in a bowl, season with salt, sugar and lime juice. Mix well. Set it aside.

To Assemble the Rice Bowl –

In a plate bowl, add the prepped rice, some beans, Pico de Gallo, guac, sweet corn salsa, fajita veggies and lastly some freshly torn lettuce. A squirt of lime juice and it’s ready, serve immediately and enjoy!

Chipotle Copycat Burrito Bowls | Vegan & GF

Chipotle Copycat Burrito Bowls | Vegan & GF
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Chipotle Copycat Burrito Bowls | Vegan & GF

Chipotle Copycat Burrito Bowls have layers of Cilantro Lime rice, crunchy salsas, creamy guacamole, spicy veggies and some beans!! A final squirt of lemon juice just adds to the freshness of it all! The perfect hearty and healthy GF and Vegan rice bowl. 

Course Lunch Box, Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 2 persons
Author Shreya Ashish Tiwari

Ingredients

For the Rice

  • 3/4 cup rice plus water to cook the rice
  • 1 bay leaf
  • salt to taste
  • 2 cloves garlic minced
  • fresh cilantro, as needed chopped
  • juice of 1 lime

For the Pico de Gallo

  • 2 nos. large, juicy tomatoes chopped
  • 1 nos. large, red onion chopped
  • 1/2 nos. fresh jalapeno chopped
  • 1 tbsp pickled jalapeno chopped
  • salt and cracked black pepper to taste
  • fresh cilantro, as needed chopped
  • juice of a large lemon

For Guacamole

  • 1 nos. large, ripe avocado
  • juice of 1 lime
  • 1/4 cup red onions, chopped
  • salt to taste
  • 1 tbsp jalapeno, chopped
  • fresh cilantro, finely chopped

For Beans

  • 1 cup red kidney beans, boiled or canned black beans/ pinto beans
  • 1/2 tsp olive oil
  • salt to taste
  • 1/2 tsp smoked paprika or red chilly powder
  • 1/2 tsp cumin powder

For the Fajita Veggies

  • 1/2 tsp olive oil
  • 1 nos. green bell pepper, sliced
  • 1 nos. red onion, sliced
  • salt to taste
  • 3/4 tsp fajita spice or a blend of cumin, paprika, black pepper powders

For Sweet Corn Salsa

  • 1 cup american sweet corn, blanched
  • juice of half a lime
  • salt to taste
  • two pinches of sugar
  • 1/8 cup red onion, finely chopped
  • 1 tbsp jalapeno, chopped
  • fresh cilantro, finely chopped

To Assemble the Rice Bowl

  • prepped rice
  • prepped Pico de gallo
  • guacamole as needed
  • fresh lettuce, as needed chopped
  • lemon wedges, as needed
  • sweet corn salsa
  • fajita veggies
  • beans

Instructions

For the Cilantro Lime Rice

  1. Wash and soak any long grained variety of rice for 10 minutes. (I use Basmati rice).

  2. Cook the rice with bay leaf and salt. Drain the rice and set aside until slightly cooled.

  3. Add olive oil, minced garlic and chopped cilantro. Add the lime juice too and mix well. The rice is done. Set it aside.

For the Pico de Gallo

  1. Chop the tomatoes, jalapeno (if you don't find fresh jalapenos, use regular green chilies)**, red onion and cilantro real fine.

  2. Chop the pickled jalapenos as well.

  3. Mix all these together. Season with salt, pepper and lemon juice. Mix well! It is ready. 

For the Fajita Veggies -

  1. Heat olive oil in a pan, add sliced green bell peppers and onions. Sauté for few minutes.

  2. Add fajita seasoning and salt to taste. Again sauté for a few minutes until the peppers and the onions char a bit.

  3. Turn off the heat, set these aside too.

For the Beans-

  1. I have used fresh red kidney beans here. You can use canned black beans or even pinto beans.

  2. Heat oil in a pan, add the drained beans. Season with salt, smoked paprika and some cumin powder.

  3. Mix well. That's done, set it aside.

For the Guacamole -

  1. Mash the avocado until smooth and creamy, add all the mentioned ingredients and mix well. Set it aside.

For the Sweet Corn Salsa-

  1. Take corn, chopped jalapenos, red onion and cilantro in a bowl, season with salt, sugar and lime juice. Mix well. Set it aside.

To Assemble the Rice Bowl

  1. In a plate bowl, add the prepped rice, some beans, Pico de Gallo, guac, sweet corn salsa, fajita veggies and lastly some freshly torn lettuce. A squirt of lime juice and it's ready, serve immediately and enjoy!

Recipe Notes

Add sour cream and Mexican grated cheese blend if you prefer non vegan options.

Also you can add vegan variants of the same if you prefer. 

Love,
Shreya.

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Chipotle Copycat Burrito Bowls | Vegan & GF

The Best Hummus Recipe | Homemade Hummus Vegan & GF

I am sharing The Best Hummus Recipe | Homemade Hummus Vegan & GF, it is very easy to make and tastes way better than the packaged stuff. You’ll never buy that stuff anymore! The flavor is spot on, it’s creamy and superdelicious. 

The Best Hummus Recipe | Homemade Hummus Vegan & GF

The Best Hummus Recipe | Homemade Hummus Vegan & GF needs just a handful of ingredients and comes together in just under a minute in the blender! I have seen many recipes where they use a food processor to blend the ingredients together but I have always used a blender. It always gives me a more smoother and lump free hummus.

The Best Hummus Recipe | Homemade Hummus Vegan & GF

The Best Hummus Recipe | Homemade Hummus Vegan & GF is my take on a classic which we love the most. Although you can incorporate so many flavors into the hummus these days but nothing comes as close to the classic one for us. We prefer our hummus a bit garlicky and it took a few runs at perfecting my recipe, you can alter it as you wish to. My hubby and I are particularly fond of Mediterranean cuisine and hummus with some pita and veggie sticks tops the list! Even a salad on the side makes it such a filling and healthy meal. Try my Mediterranean Chickpea Salad (vegan + gf).

I have used freshly boiled chickpeas for this recipe, but I do not peel the skin off as I use a blender to make the hummus. Precisely why I use the blender and not a processor!! Blender for the win! Yes, you can use canned chickpeas and take the skin off and use the processor too. The taste won’t alter, just the texture maybe a bit different.

The Best Hummus Recipe | Homemade Hummus Vegan & GF

I usually make hummus very often as we love to have it around in the refrigerator as a dipping option for our chips or cucumber sticks (it’s our absolute favorite combo, can’t seem to get enough of it!!). This is perfect for guests too as it comes together quickly and feeds a crowd. So just keep some boiled or canned chickpeas handy and you are good to go!

The Best Hummus Recipe | Homemade Hummus Vegan & GF

I made this just a couple of days ago for a quick lunch for my hubby and myself as he was working from home so I wanted to treat him to his favorite meal 🙂 So, I thought why not get clicking because every time I make it, it disappears real quick, lol!! So making the most of an extremely busy hubby who didn’t pay close enough attention to what went on in the kitchen and the beautiful wintery sun, I captured a few shots for you guys! The pita you see here in the frames aren’t homemade. We have a swanky new bakery in our vicinity that stocks a lot of gluten free options and I’ve taken a liking to their breads. I got this GF pita just to try it once but we loved it and I will go back for more soon!

So with all that now out of the way, let’s quickly get done with the recipe which I’ve been raving about!

Add all the mentioned ingredients except those mentioned ‘to garnish’  into your blender and attach the lid nicely.

Run the blender on full power for 30-40 seconds. You can add some more of the reserved chickpea liquid (aquafaba) or water to correct the consistency if the hummus looks thick or dry.

Add the prepared hummus into a serving plate/ bowl and drizzle olive oil, some paprika. I like adding some pomegranate arils and some crunchy pumpkin seeds. And some sliced olives if you like them too.

The Best Hummus Recipe | Homemade Hummus Vegan & GF
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The Best Hummus Recipe | Homemade Hummus Vegan & GF

This is the best recipe for Homemade Hummus and tastes so smooth and absolutely delicious that you'll skip the store bought tubs of hummus!! 

Course Appetizer, Brunch, Lunch Box, Main Course, Side Dish, Snack, starters
Cuisine Mediterranean
Prep Time 10 minutes
Author Shreya Ashish Tiwari

Ingredients

  • 2 cups freshly boiled or canned chickpeas (garbanzo beans)
  • 1/4 cup chickpea liquid (aquafaba), or slightly more as needed
  • 1/4 cup tahini
  • 2 tbsp olive oil
  • juice of 1 large lemon
  • 5-6 cloves garlic
  • 3/4 tsp cumin powder
  • salt to taste
  • paprika, olive oil, olives, pomogranate arils, pumpkin seeds etc, to garnish

Instructions

  1. Add all the mentioned ingredients except those mentioned 'to garnish' into your blender and attach the lid nicely.

  2. Run the blender on full power for 30-40 seconds. You can add some more of the reserved chickpea liquid (aquafaba) or water to correct the consistency if the hummus looks thick or dry.

  3. Add the prepared hummus into a serving plate/ bowl and drizzle olive oil, some paprika. I like adding some pomegranate arils and some crunchy pumpkin seeds. And some sliced olives if you like them too.

Recipe Notes

This hummus keeps well in the refrigerator for 5-6 days in an airtight glass container.

 

Love,
Shreya

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The Best Hummus Recipe | Homemade Hummus Vegan & GF

Vegetable Mayonnaise Sandwich | Vegan Mayonnaise Sandwich

I can live on sandwiches and Vegetable Mayonnaise Sandwich | Vegan Mayonnaise Sandwich is one of my go to variants! This sandwich is filled with crunchy vegetables, creamy mayonnaise and a ton of flavor and  texture! You will love how easy it is as it comes together in minutes!!

Vegetable Mayonnaise Sandwich | Vegan Mayonnaise Sandwich is super easy to make too! It comes together in minutes. It just needs a bit of fine chopping! And I personally love chopping, no electric choppers or food processors for me! I love chopping veggies myself as I can control how small or how large I need the “fine chop”  to be! So it took me about 10 minutes to get the veggies ready. The sandwiches take about another 15 minutes from there!

Vegetable Mayonnaise Sandwich | Vegan Mayonnaise Sandwich

Vegetable Mayonnaise Sandwich | Vegan Mayonnaise Sandwich can be made with variations to suit your taste buds. You can add boiled eggs or boiled and shredded chicken instead of the veggies. However, the veggie version is our favorite and we never make any changes to them. It is a great way to get on with a good dose of fresh veggies in your meals along with great taste! 🙂 Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan

These are my favorite veggies when I am making a Sandwich or rolls. you can play around with any veggies of your choice. These sandwiches are so delicious, you don’t need any dipping sauce or ketchup, etc. However you can pair these with any dip/sauce as per your choice.

If you love your sandwiches, then try these too
Bombay Aloo Masala Sandwiches (curried potato sandwiches)
Chilli Cheese Grilled Sandwich

Vegetable Mayonnaise Sandwich | Vegan Mayonnaise Sandwich

I love serving my sandwiches with some classic salted crisps or chips and chilled drink to wash it all down. Let us make some sandwiches!

Begin with finely chopping all the vegetables and set them aside in a mixing bowl.

Add American corn, vegan mayonnaise, salt to taste, freshly cracked black pepper, garlic powder and finely chopped green chilies.
Mix well.

Vegetable Mayonnaise Sandwich | Vegan Mayonnaise Sandwich

Take a few slices of bread, apply margarine and some green chutney.
Vegetable Mayonnaise Sandwich | Vegan Mayonnaise Sandwich Vegetable Mayonnaise Sandwich | Vegan Mayonnaise Sandwich

Spread the sandwich mixture on one slice. Cover it with the other slice.

Heat a griddle/ pan. Smear some margarine on both sides of the sandwich. Roast it well on both sides until the sandwich turns golden and crisp.
Vegetable Mayonnaise Sandwich | Vegan Mayonnaise Sandwich Vegetable Mayonnaise Sandwich | Vegan Mayonnaise Sandwich

Take them off the heat, slice and serve!

Vegetable Mayonnaise Sandwich | Vegan Mayonnaise Sandwich
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Vegetable Mayonnaise Sandwich | Vegan Mayonnaise Sandwich

Delicious and easy to make Veggie Loaded Mayo Sandwiches make for the perfect breakfast/ brunch or even a light meal! 

Course Breakfast, Brunch, Lunch Box
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 sandwiches
Author Shreya Ashish Tiwari

Ingredients

  • 4 tbsp vegan mayonnaise or regular
  • 3 tbsp of each, finely chopped coloured bell peppers, purple cabbage, carrots, cucumber
  • 3 tbsp boiled American corn
  • salt to taste
  • freshly cracked black pepper to taste
  • 1/2 tsp finely chopped green chilies
  • 1/2 tsp garlic powder
  • 1/4 cup green chutney recipe in blog archives
  • margarine as needed or use regular butter or oil

Instructions

  1. Begin with finely chopping all the vegetables and set them aside in a mixing bowl.

  2. Add American corn, mayonnaise, salt to taste, freshly cracked black pepper, garlic powder and finely chopped green chilies. 

  3. Mix well.

  4. Take a few slices of bread, apply margarine and some green chutney. 

  5. Spread the sandwich mixture on one slice. Cover it with the other slice.

  6. Heat a griddle/ pan. Smear some margarine on both sides of the sandwich. Roast it well on both sides until the sandwich turns golden and crisp.

  7. Take them off the heat, slice and serve! 

Love,
Shreya

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Vegetable Mayonnaise Sandwich | Vegan Mayonnaise Sandwich

 

Vegan Pumpkin Soup | 30 minute recipe

 There is a bit of a nip in the air and I’m craving soups. All kinds of warm, comforting, love in a bowl kinda soups! My go to Vegan Pumpkin Soup | 30 minute recipe is everything that you need when you want that hug in mug kind of meal. It is hearty, it is super filling, it is lip-smacking yummy and it takes all of 30 minutes to put together! And not to forget, it is vegan and gluten free! 

Vegan Pumpkin Soup | 30 minute recipe

Vegan Pumpkin Soup | 30 minute recipe is one of the many ways to make a pumpkin soup. And let me tell you, this soups takes 30 minutes given that the pumpkin is all cleaned and chopped! I must confess the peeling and chopping part for the pumpkin can be a bit tedious. But you could have some cleaned and diced, tucked away in the freezer for quick meals like these!!

Vegan Pumpkin Soup | 30 minute recipe

I must confess how quickly does a pumpkin cook!! I mean, yes I cook Indian style curried pumpkin often and that too comes together in minutes but for a soup too, pumpkin just literally melts in the pot!! I have been making this Vegan Pumpkin Soup | 30 minute recipe for over 2-3 years and it still surprises me when it cooks so quickly! Once it has cooked well, all it needs is blending. Though you could use a hand blender, I prefer putting it in a large blender jar and giving it all a quick whiz. I steer clear of the hand blenders because I may or may not have had a real hand blender driven disaster in my kitchen!! Anyways, use whatever comes naturally to you.. 🙂

Also, If you love soups as much as I do, try these..

Vegan Mexican Vegetable Soup
Asian Manchow Soup 

So, let us get on with today’s recipe. This one super quick and fuss-free!

In a large pan, add olive oil.

Once the oil heats up, add roughly chopped ginger and garlic. Sauté for a minute.
Vegan Pumpkin Soup | 30 minute recipe

Next, add the chopped onions. Sauté until the onions turn translucent. Then add turmeric powder and cayenne pepper.
Vegan Pumpkin Soup | 30 minute recipe

Next, add the chopped pumpkin, season with salt. Add cumin powder as well. Mix well.
Vegan Pumpkin Soup | 30 minute recipe

Vegan Pumpkin Soup | 30 minute recipe

Cook for about 1 minute. Then add coconut cream/ milk and freshly cracked black pepper.
Vegan Pumpkin Soup | 30 minute recipe

Add the vegetable stock next and give everything a good stir.
Vegan Pumpkin Soup | 30 minute recipe

Cover and cook for 8-10 minutes. Turn off the flame once the pumpkin turns soft and mushy.
Vegan Pumpkin Soup | 30 minute recipe

Cool the mixture for 5 minutes and then blend it until smooth and creamy.
Vegan Pumpkin Soup | 30 minute recipe

Serve it piping hot with suggested toppings.

Vegan Pumpkin Soup | 30 minute recipe

Vegan Pumpkin Soup | 30 minute recipe
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Vegan Pumpkin Soup | 30 minute recipe

Delicious and heart warming, this Vegan and GF Pumpkin soup has all the Autumn feels and is perfect for a wholesome meal in 30 minutes. 

Course Appetizer, Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 persons
Author Shreya Ashish Tiwari

Ingredients

  • 2 cup chopped pumpkin
  • 2 tbsp olive oil
  • 1 tbsp garlic roughly chopped
  • 1 tsp ginger roughly chopped
  • salt to taste
  • freshly cracked black pepper to taste
  • 1/4 cup chopped onions
  • 1/2 tsp cumin powder
  • 1/2 tsp cayenne pepper or red chilly powder
  • 1/2 tsp turmeric powder
  • 3 tbsp coconut cream or 1/4 cup coconut milk
  • 2 cup vegetable stock or warm water
  • toasted pumpkin seeds, coconut cream, chopped birds eye red chilly, fresh parsley, glutenfree croutons as suggested toppings

Instructions

  1. In a large pan, add olive oil.

  2. Once the oil heats up, add roughly chopped ginger and garlic. Sauté for a minute.

  3. Next, add the chopped onions. Sauté until the onions turn translucent. Then add turmeric powder and cayenne pepper.

  4. Next, add the chopped pumpkin, season with salt. Add cumin powder as well. Mix well.

  5. Cook for about 1 minute. Then add coconut cream/ milk and freshly cracked black pepper.

  6. Add the vegetable stock next and give everything a good stir.

  7. Cover and cook for 8-10 minutes. Turn off the flame once the pumpkin turns soft and mushy.

  8. Cool the mixture for 5 minutes and then blend it until smooth and creamy.

  9. Serve it piping hot with suggested toppings.


Recipe Notes

you can use GF bread to make the croutons and enjoy a complete Vegan + GF meal. 

Love,
Shreya

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Vegan Pumpkin Soup | 30 minute recipe

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