stuffed - vegetarian recipes

Try it! You will enjoy it!










stuffed vegetarian recipes

Vegan Paella from the Pantry

December 19 2017 Robin Robertson's Global Vegan Kitchen 

Vegan Paella from the PantryThis vegan paella is the ultimate in delicious pantry cooking. The quickest way to get it on the table is by having cooked rice on hand. If you have cooked rice in the freezer, it defrosts quickly in the microwave. You can also substitute a quick-cooking grain such as quinoa, if you prefer. Paella from the Pantry This vegan paella is the ultimate in delicious pantry cooking. - 1 tablespoon olive oil - 1 large yellow onion, chopped - 3 cloves garlic cloves, minced - 1 cup vegetable broth - 1 pinch saffron threads or ground annatto or turmeric, for color - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - 1/­­2 teaspoon red pepper flakes - 1 28-ounce can diced fire-roasted tomatoes, undrained - Salt and freshly ground black pepper - 1 cup frozen green peas, thawed - 1 1/­­2 cups cooked chickpeas, or 1 (15.5-ounce) can chickpeas, drained and rinsed - 2 1/­­2 to 3 cups cooked rice - 1 6-ounce jar marinated artichoke hearts, drained and chopped - 1 6-ounce jar roasted red bell pepper, drained and chopped - 1/­­2 cup sliced pimiento-stuffed green olives - 2 tablespoons chopped fresh parsley - Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook for 5 minutes to soften. Add the garlic and cook 1 minute longer. Stir in the broth, saffron, paprika, bay leaf, oregano, red pepper flakes, and tomatoes and their juice. Bring to a boil, then lower the heat to medium. Season with salt and pepper to taste, cover, and simmer for 8 minutes. Stir in the peas, chickpeas, cooked rice, artichoke hearts, roasted red bell pepper, olives, and parsley. Cook 3 to 5 minutes longer, stirring gently, to heat through. Taste and adjust the seasonings, if needed. Serve hot. Recipe from Cook the Pantry (C) 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC. The post Vegan Paella from the Pantry appeared first on Robin Robertson.

aloo kachori recipe | aloo ki kachori recipe | potato stuffed kachori

December 17 2017 hebbar's kitchen 

aloo kachori recipe | aloo ki kachori recipe | potato stuffed kachorialoo kachori recipe | aloo ki kachori recipe | potato stuffed kachori with step by step photo and video recipe. kachoris can be prepared with various stuffing and the stuffing varies from region to region. aloo ki kachori is a famous north indian street food snack recipe and is particularly popular in uttar pradesh and agra. in north india it is generally served with green chutney or tomato ketchup which enhances its taste. Continue reading aloo kachori recipe | aloo ki kachori recipe | potato stuffed kachori at Hebbar's Kitchen.

High Protein Vegan Recipes

December 8 2017 Happy Cow veggie blog 

Liv B shares 3 high-protein recipes in this awesome recipe video. Perfect for lunch, dinner or post-workout meals! Learn how to make crispy tofu dippers (22g protein in recipe), a chickpea “tuna” sandwich (80g protein in whole recipe), and stuffed peppers (15g protein in whole recipe) in this super easy tutorial. You’ll get inspired and be able to add these filling dishes to your high-protein recipe arsenal, for when you need that extra kick. Check out the video below: Find the full recipes in the video description here. The post High Protein Vegan Recipes appeared first on The Veggie Blog.

pizza paratha recipe | cheese paratha recipe | cheese stuffed paratha

November 29 2017 hebbar's kitchen 

pizza paratha recipe | cheese paratha recipe | cheese stuffed parathapizza paratha recipe | cheese paratha recipe | cheese stuffed paratha with step by step photo and video recipe. these parathas are innovative dish which can easily replace your same monotonous roti or chapathi for your next lunch or dinner. these pizza parathas does not only satisfy the paratha recipe cravings, but also fully satisfy you veg pizza cravings.  Continue reading pizza paratha recipe | cheese paratha recipe | cheese stuffed paratha at Hebbar's Kitchen.

Stuffed Squash with Brazil Nuts and Pistachios

November 7 2017 Robin Robertson's Global Vegan Kitchen 

Stuffed Squash with Brazil Nuts and Pistachios This flavorful and colorful Stuffed Squash with Brazil Nuts and Pistachios makes an attractive entrée for a Thanksgiving dinner. Use a dense, sweet, orange-fleshed squash such as buttercup, acorn, or kabocha for the best results with this recipe. I like to use Brazil nut butter, but you can use any type of nut butter that you prefer. Stuffed Squash with Brazil Nuts and Pistachios  This flavorful and colorful Stuffed Squash makes an attractive entrée for a Thanksgiving dinner.  - 1 tablespoon olive oil or 1/­­4 cup water - 1 yellow onion, minced - 2 cloves garlic, minced - 2 cups cooked brown rice - 1 cup cooked wild rice - 1/­­3 cup Brazil nut butter - 1/­­4 cup sweetened dried cranberries - 2 tablespoons chopped pistachio nuts - 2 tablespoons chopped Brazil nuts - 1 tablespoon minced fresh parsley - 1 teaspoon dried tarragon - Salt and ground black pepper - 1 large winter squash, halved and seeded (such as buttercup, acorn, or kabocha) - 1 1/­­2 cups hot water - Preheat the oven to 350°F. Heat the oil or water in a large skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. - Stir in the rice, wild rice, Brazil nut butter, cranberries, nuts, parsley, tarragon, and salt and pepper to taste. Mix well and spoon the mixture into the squash cavities -  Place the squash halves in a baking dish, stuffing sides up. Add the water to the bottom of the baking dish and cover tightly with a lid or aluminum foil. Bake until the squash is tender, about 1 1/­­2 hours. From The Nut Butter Cookbook by Robin Robertson. (C)2014 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei. Save Save The post Stuffed Squash with Brazil Nuts and Pistachios appeared first on Robin Robertson.

12 Tasty, Healthy Vegan Farro Recipes

October 16 2017 VegKitchen 

12 Tasty, Healthy Vegan Farro Recipes Here are a dozen tasty and healthy vegan farro recipes. This nutty, hearty grain has joined other recently revived ancient grains like quinoa, einkorn, ka?iwa, and teff in the modern kitchen. Filled with fiber and high in iron, you’ll want swap it in for rice and barley in all kinds of dishes. Make sure to see our […] The post 12 Tasty, Healthy Vegan Farro Recipes appeared first on VegKitchen.

paneer bread roll recipe | bread paneer rolls | paneer stuffed bread rolls

October 13 2017 hebbar's kitchen 

paneer bread roll recipe | bread paneer rolls | paneer stuffed bread rollspaneer bread roll recipe | bread paneer rolls | paneer stuffed bread rolls with step by step photo and video recipe. the recipe is prepared very similar to the popular street food bread roll. but the main difference is stuffing in each recipe! plain bread rolls are prepared with boiled and mashed aloo whereas paneer bread roll is mainly with grated paneer. Continue reading paneer bread roll recipe | bread paneer rolls | paneer stuffed bread rolls at Hebbar's Kitchen.

Easy Black Bean Burritos

September 18 2017 Meatless Monday 

These burritos are so delicious, youll want to eat them every night - and theyre so easy to make, that you can! Here, canned black bean soup, seasoned with onions, pepper and extra virgin olive oil, get a kick of flavor from smoky chipotle chiles. The beans are stuffed into burritos with tender rice, crisp cabbage, creamy avocado, tangy pico de gallo and lime juice. The result is the perfect meal, all wrapped up into one delicious pouch. This recipe comes to us courtesy of our friends at Goya. Support their “Can Do” campaign in September and October by using their red label black bean soup for this recipe and help support Feeding America and local food banks. Serves 8 - 3 cans (15 oz. each) black bean soup - 1 chipotle chile, finely chopped, plus 1 tbsp. sauce from 1 can (7 oz.) chipotle chiles in adobo sauce - 1 pkg. (20 oz.) large flour tortillas, warmed according to package instructions - 3 cups cooked extra long grain rice - 4 cups shredded cabbage - 2 avocados, chopped (about 2 cups) - 1 cup mild chunky salsa, drained - 2 limes, juiced (about 2 tbsp.) Add black bean soup, chopped chipotle chile and sauce to small pot over medium heat; bring soup to boil. Reduce heat to low; simmer, stirring occasionally, until bean mixture thickens, about 10 minutes. Assemble burritos: To center of tortilla, add about 1/­­3 cup cooked rice, 1/­­2 cup beans with sauce, 1/­­2 cup shredded cabbage, 1/­­4 cup chopped avocado, 2 tbsp. salsa and 1 tsp. lime juice. To roll up tortilla into burrito shape, fold in left and right ends of tortilla. Then, holding the closed ends, fold tortilla in half from bottom to top. Using the top layer of tortilla, push filling towards you to compact. Roll tortilla into log and wrap in foil to secure. Repeat with remaining ingredients; serve. The post Easy Black Bean Burritos appeared first on Meatless Monday.

onion paratha recipe | pyaz ka paratha recipe | pyaaz paratha

August 30 2017 hebbar's kitchen 

onion paratha recipe | pyaz ka paratha recipe | pyaaz parathaonion paratha recipe | pyaz ka paratha recipe | pyaaz paratha with step by step photo and video recipe. there are several ways to prepare the pyaz ka paratha recipe, but most commonly it is prepared in 2 ways. the parathas can be either stuffed with onion masala, or onions can be added directly while kneading the paratha dough. in this recipe i have used the first option. Continue reading onion paratha recipe | pyaz ka paratha recipe | pyaaz paratha at Hebbar's Kitchen.

Baked Pumpkin with Spinach, Mushrooms, and Cheese

August 7 2017 Oh My Veggies 

Last year I came upon a recipe for a baked pumpkin stuffed with bread, bacon, and cheese on Pinterest. I immediately made a mental note because I knew that, with a little bit of tweaking (and a lot less bacon), it would be a perfect vegetarian main dish for a holiday dinner. And with Christmas right […]

pizza bombs recipe | veg pizza bomb recipe | pizza pav recipe

July 30 2017 hebbar's kitchen 

pizza bombs recipe | veg pizza bomb recipe | pizza pav recipepizza bombs recipe | veg pizza bomb recipe | pizza pav recipe with step by step photo and video recipe. basically a stuffed bread pizza recipe with cheese, tomato and pizza sauce stuffed inside the pizza dough and baked in oven. the outer look is very similar to pav bread or dinner roll bread, but contains pizza flavour inside it. an ideal party snack which would surprise your guest and more importantly the kids. Continue reading pizza bombs recipe | veg pizza bomb recipe | pizza pav recipe at Hebbar's Kitchen.

Super-Quick Grain-Stuffed Peppers

July 18 2017 VegKitchen 

Super-Quick Grain-Stuffed Peppers Stuffed peppers seem like such a fancy thing to make, something youd serve at a special occasion or a holiday meal. And yes, they can be all that. But quick grain-stuffed peppers can also be made for everyday meals with little fuss. The secret is using tasty, all-natural pilaf mixes, which have so much flavor that theres […] The post Super-Quick Grain-Stuffed Peppers appeared first on VegKitchen.

noodles cutlet recipe | maggi masala noodles cutlet | veg noodles cutlet

July 7 2017 hebbar's kitchen 

noodles cutlet recipe | maggi masala noodles cutlet | veg noodles cutletnoodles cutlet recipe | maggi masala noodles cutlet | veg noodles cutlet with step by step photo and video recipe. noddles cutlet is a popular street food recipe which is typically prepared with chinese noodles with other indo chinese ingredients. however this recipe is an improvised version prepared with favorite maggi masala noodles which is later stuffed with boiled aloo and sweet corn. it is typically enjoyed as evening tea time snack, but can also be used as patties to prepare veg burger. Continue reading noodles cutlet recipe | maggi masala noodles cutlet | veg noodles cutlet at Hebbar's Kitchen.

Vegan Methi Malai Paneer Tofu – Tofu and Fenugreek/Greens in Creamy Sauce

July 6 2017 Vegan Richa 

Vegan Methi Malai Paneer Tofu – Tofu and Fenugreek/Greens in Creamy SauceMethi Malai Paneer made vegan with Tofu and Cashews. Tofu and Fenugreek/­­Greens in Creamy Sauce. Easy Weeknight Restaurant style Indian entree. Serve over Naan or rice. Vegan Gluten-free Recipe. Soy-free Nut-free option. Methi Malai Matar (Fenugreek/­­Greens and peas in creamy white sauce), Methi malai paneer (fenugreek and Paneer cheese cubes in creamy sauce) are some Mughlai dishes you might find in some Indian restaurants. The dishes use malai or dairy cream and cheese or other dairy ingredients. Its like a spiced up Spinach dip, with lots of complex flavor! But this version is free of all that, tastes amazing, and comes together quickly as well. Fresh fenugreek leaves are a favorite to use in the dish when in season. If you find some then definitely use them fresh, else use dried fenugreek with greens of choice. Serve with hot garlic Naan or rice/­­grains or make a bowl with roasted veggies, add to wraps or on a pizza!. Dried fenugreek (kasuri methi) is available in Indian stores and online on amazon. Definitely get some, as I use it in many recipes, so it will not just get stored and expire :). Fenugreek has an amazing flavor profile, bitter but pleasing. You can use ground mustard + celery seed as a substitute when used in small quantities. Continue reading: Vegan Methi Malai Paneer Tofu – Tofu and Fenugreek/­­Greens in Creamy SauceThe post Vegan Methi Malai Paneer Tofu – Tofu and Fenugreek/­­Greens in Creamy Sauce appeared first on Vegan Richa.

paneer kofta recipe | paneer kofta curry | stuffed paneer kofta masala

November 23 2017 hebbar's kitchen 

paneer kofta recipe | paneer kofta curry | stuffed paneer kofta masalapaneer kofta recipe | paneer kofta curry | stuffed paneer kofta masala with step by step photo and video recipe. like any other traditional curry recipe, paneer kofta curry recipe too has the same tomato and onion base with cashews and fresh cream. however these tender and soft deep fried paneer kofta makes it unique and irresistible curry recipe. Continue reading paneer kofta recipe | paneer kofta curry | stuffed paneer kofta masala at Hebbar's Kitchen.

Three exquisite places in the world to enjoy a vegan afternoon tea

November 6 2017 Happy Cow veggie blog 

Being a lover of all things vegan, travel and afternoon tea has seen me seek out the world’s absolute top experiences for spoiling oneself while partaking in this very British tradition with a vegan twist.   These are in my opinion, the three most exquisite places in the world, where you can enjoy an vegan afternoon tea in an elegant setting:   Fortnum & Mason, London   This very British institution actually offers a vegan afternoon tea menu that you do not have to pre-order in anyway. You still have to book a table, or course but Fortnum & Mason actually offers a complete vegan afternoon tea menu as a compliment to their ordinary menu. I visited just last week and enjoyed their warm service and got spoiled, pampered and stuffed to the hilt! You get five different finger sandwiches and of course, if you want more of any kind, just ask for it. My favourite was the artichoke and salsa verde. Two favourites in one.   The scones were warm and delicious, the desserts plentiful and beautifully made, if you go dont miss the calvados and apple loaf. I cant recommend this place enough.   New York Café, Budapest […] The post Three exquisite places in the world to enjoy a vegan afternoon tea appeared first on The Veggie Blog.

Stuffed Pumpkins And Creamy Mushroom Sauce

October 13 2017 Happy Cow veggie blog 

How do you make a fall-inspired dish even more festive? Serve it inside a pumpkin! Brownble‘s stuffed pumpkin recipe is the ultimate autumn feast that is sure to get you in the spirit of all things fall. A delicious mixture of flavors from fragrant sage, cranberries, and crunchy pecans, your kitchen will smell amazing while cooking this up. The filling can be served in individual small pumpkins, or put in a large pumpkin for the middle of your table. What a great centerpiece that would make, right?? And don’t forget to top it off with some amazing creamy mushroom sauce! Here’s how to make everything: View the printable recipe here. The post Stuffed Pumpkins And Creamy Mushroom Sauce appeared first on The Veggie Blog.

Stuffed Avocados with Corn and Olives

September 20 2017 VegKitchen 

Stuffed Avocados with Corn and Olives Individual avocado cups, studded with corn and crisp vegetables, are an easy alternative to an ordinary salad, or a nice first course. Double the recipe if youd like everyone to have two halves rather than one, in which case it can almost be a main-dish salad, especially if you pair it with a bean salad, […] The post Stuffed Avocados with Corn and Olives appeared first on VegKitchen.

Vegan Slow Cooker Pinto Bean Enchiladas

August 30 2017 Oh My Veggies 

These pinto bean and corn stuffed enchiladas can be assembled in minutes and cook up easy and hands free in the slow cooker.

Stuffed Bell Peppers (Stuffed Capsicum)

August 29 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); Stuffed Bell Peppers For these mouthwatering Stuffed bell peppers, I decided to make them into rings, which makes it easier and quicker to make. Bell peppers provide a very nice vibrant color to any dish. Stuffed bell peppers are delicious and can be served as appetizers or as a side dish. I hope you enjoy this recipe as much as I enjoy! - 2 bell peppers (capsicum, pahadi mirch) - 2 1/­­2 potatoes (boiled, peeled and roughly mashed) - 1 1/­­2 tsp salt - 1 tsp cumin seeds (jeera) - 3 tsp coriander powder (dhania) - 1/­­2 tsp red chili powder - 1/­­2 tsp mango powder (amchoor) - 1/­­2 tsp garam masala - 1 Tbsp green chili (finely chopped) - 1 Tbsp oil (canola or vegetable) - Add all the spices to mash potatoes to make filling, salt, cumin seeds, coriander powder, red chili powder, mango powder, garam masala, and green chilies. - Cut tops and bottoms of bell peppers; discard seeds and membranes. - Stuffed the bell peppers and slice them in half inch thick, use sharp knife. Depends the size of bell peppers how many slices you will make. - Press them gently to make sure potatoes stays inside the bell pepper rings. - Heat the heavy flat bottom sauce pan on medium heat and generously grease the pan. - Spread the bell pepper rings into skillet, do not overlap. Cover the pan and let it cook for about 1-2 minutes. - Remove the cover and turn the rings gently and press them lightly to ensure potatoes stays into the bell pepper rings. I cover the pan to make sure bell peppers are cooked, make sure they are not mushy. Cook the bell peppers from each side till they are golden brown. Stuffed bell peppers ready to serve. - Stuffed bell peppers are ready, this is a very enjoyable dish, serve them as an appetizers or side dish. I like to serve them with stir-fry cherry tomatoes. Stuffed bell peppers are ready, this is a very enjoyable dish, serve them as an appetizers or side dish. I like to serve them with stir-fry cherry tomatoes. You can also use stuffed bell peppers to make sandwich, I like to use kaiser rolls with lettuce leaves, cheese, and slices of tomatoes. The post Stuffed Bell Peppers (Stuffed Capsicum) appeared first on Manjula's Kitchen.

chilli cheese sandwich recipe | grilled cheese chilli sandwich recipe

August 7 2017 hebbar's kitchen 

chilli cheese sandwich recipe | grilled cheese chilli sandwich recipechilli cheese sandwich recipe | grilled cheese chilli sandwich recipe with step by step photo and video recipe. generally these chilli cheese sandwiches are served in a large triangular shaped white breads. in other words, 3 large sandwich slices are stuffed with grated cheddar cheese with finely chopped capsicum stuffing which is grilled till crisp. it is later served with some extra grated cheese topping with hot and sweet tomato ketchup. Continue reading chilli cheese sandwich recipe | grilled cheese chilli sandwich recipe at Hebbar's Kitchen.

Vegetarian Meal Plan | Corn and Zucchini Galette, Stuffed Miso Eggplant & Skillet Lasagna

July 21 2017 Oh My Veggies 

This weeks vegetarian meal includes: corn and zucchini galette; stuffed miso eggplant; summer vegetable skillet lasagna; potato, green bean, and goat cheese breakfast skillet; and Korean barbecue tofu bowls with stir-fried veggies and quinoa.

Chipotle Baked Tofu & Plantain Burritos

July 10 2017 Oh My Veggies 

Pan-fried plantain slices and smoky chipotle baked tofu are stuffed into warm tortillas to make these sweet and spicy vegan burritos.

INDIA vegan cookbook on Kickstarter

July 7 2017 The Lotus and the Artichoke 

INDIA vegan cookbook on KickstarterMy newest cookbook, The Lotus and the Artichoke – INDIA just launched on Kickstarter! watch the video: PRE-ORDER the the INDIA cookbook: http:/­­/­­kck.st/­­2uGbsog My new INDIA cookbook has been years in the making - with recipes, stories, artwork & photographs inspired by 8 trips to my most favourite country. It’s a culinary love story of my favorite cuisine - based on a total of nearly two years in India and 25 years of devotion to Indian cooking. My first trip to India was in 2001: mostly North India and Nepal. I spent 4 months on that journey, then another 6 weeks in South India in 2006. I visited twice more, in 2009 & 2010, followed by living and working for a year (as an art teacher) in Central India, returning to Berlin in 2011. In Autumn 2016 & Spring 2017, I went back to India to taste and explore the last regions (and cuisines) of India still waiting for me. I traveled across Kashmir & Ladakh, trekking through mountain villages and exploring towns and cities, staying mostly with families and cooking together in their kitchens. Then I went deep into the Northeast: West Bengal, Assam, Sikkim, and Nagaland. I even met with world famous chefs at their restaurants - and homes - for incredible eats and great times in the kitchen. Now I’m back in Berlin, recreating the culinary wonders of the Indian subcontinent in my own kitchen. As with my previous 4 cookbooks, I have written, illustrated, cooked, photographed, and designed this book myself. It’s a labor of love and the ultimate combination of my passions: art, travel, vegan cooking, and photography. I’m back on Kickstarter for my 5th international cookbook project. You can join the crowdfunding which makes everything possible. It’s an adventure in itself, complete with backer-only updates, behind the scenes sneak peaks, exclusive travel videos & stories, recipe testing groups, and more. Pre-order a signed copy of The Lotus and the Artichoke – INDIA (including worldwide shipping, stickers & e-book for EUR25!) My INDIA Cookbook at a glance: - My 5th cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide - 192 pages with 90+ recipes and over 70 full-page color photos - Personal stories, art, and recipes inspired by 8 trips /­­ 21+ months of travel around India and over 25 years vegan cooking experience - Total variety of regional cuisines: Rajasthani, Gujarati, Punjabi, Kashmiri, Sindhi, Maharashtrian, Tamil, Kerelan, Karnatakan, Goan, Hyderbadi, Bengali, Assamese, Sikkimese, Ladakhi, Tibetan, Nepali - Indian classics & family favorites, timeless treats, new culinary wonders, mind-blowing mega-metropolitan snacks, fabulous village feasts, scrumptious street food, and insanely delicious desserts - Discover new flavors, tasty spices, and awesome cooking skills - Great for cooks of all levels, from beginner to advanced: Recipes use easy-to-find ingredients (Cook everything, anywhere!) - Delicious, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds - Available in ENGLISH... und auch auf DEUTSCH! Shahi Bengan – Roasted Stuffed Eggplant Gobi Pakoras – Batter-fried Cauliflower Saag Paneer – Spinach & Fried Tofu Cubes Pani Puri – Street Food Favorite Aloo Paratha – Grilled Potato-Stuffed Flatbreads Shahi Paneer – fried tofu cubes in creamy tomato sauce Seitan Vindaloo – Goan Tangy Curry Samosas! Fried Potato-Stuffed Pastries Gajur Halava – Bengali Carrot Pudding Gulab Jamuns – Doughballs in Rose Syrup Berry Halava – Fruity Semolina Dessert Recipes in The Lotus and the Artichoke – INDIA: - Garam Masala, Sambar Masala, Chaat Masala & Panch Puran - Tamarind Ginger, Pineapple, Tomato, Coconut, Chili & Bhang Chutneys - Aam Achar – Mango Pickle - Amitar Khar – Assamese papaya starter - Handvo – Gujurati zucchini cake - Uttapam – South Indian rice & lentil pancakes with tomatoes - Idly Paper Dosa – Karnatakan crispy rice & lentil crepes - Rava Dosa – Tamil semolina crepes - Dahi Vada Chaat – lentil cakes with yogurt & chutney - Hariali Paneer Tikka – Punjabi tofu skewers with spices & herbs - Gobi Pakora – batter-fried cauliflower - Mirchi Vada – Rajasthani batter-fried chillies - Aloo Tikka – spicy, fried potato cakes - Samosa – vegetable-stuffed fried pastry - Pani Puri – potato-stuffed fried pastry with tamarind spice water - Pav Bhaji - spicy vegetable mash with fresh baked buns - Momos – Tibetan vegetable dumplings - Shapaley – Tibetan vegetable pies - Kolkota Kathi Roll – spicy soymeat & shredded cabbage wrap - Sambar Bandhgobi Rolls – stuffed cabbage leaves - Aloo Dum – Kashmiri tomato potato curry - Shahi Tamatar – roasted stuffed tomatoes - Shahi Bengan – roasted stuffed eggplant - Shahi Mirch – roasted stuffed peppers - Shahi Paneer – tofu cubes in creamy, tomato curry - Paneer Jalfrezi – spicy tofu cubes - Saag Paneer – spinach & tofu cubes - Mutter Paneer - peas & tofu cubes - Xaak – Assamese greens, potatoes & cherry tomatoes - Bengan Bhartha – Kashmiri roasted aubergine - Malai Kofta – potato dumplings in creamy tomato curry - Bindi Aloo Tawa Masala – spicy stir-fried okra & potatoes - Khumb Kaju Makhani – Rajasthani cashew mushroom curry - Shukto – Bengali eggplant, potato & plantains - Pumpkin Posto – Bengali squash in creamy poppy seed curry - Seitan Vindaloo – Goan tangy curry - Black Sesame Seitan – Assamese spicy curry - Tamatar Pitika – Assamese tomatoes with herbs & spices - Aloo Pitika – Assamese potatoes with herbs & spices - Bol Tenga – Assames lentil dumplings in tangy curry - Mas Tenga – Assamese tangy jackfruit curry - Chupke – Tibetan dumpling soup - Tarka Dal – Punjabi lentil curry - Chana Masala – spicy chickpeas - Rajma - Kashmiri red kidney bean curry - Lobia Palak – black-eyed peas with lemon & spinach - Golden Rice - with turmeric & spices - Chana Pulao – rice with chickpeas - Pulihora – Tamil tamarind rice with peanuts & spices - Classic Biryani – Kashmiri rice dish with vegetables, nuts & spices - Jackfruit Biryani – Tamil coconut rice dish with spicy jackfruit - Tupula Bhaat – Assamese sticky rice steamed in banana leaves - Aloo Paratha – grilled flatbread stuffed with potatoes - Tibetan Bread – fried breakfast snack - Makki Roti – grilled cornbread - Roti – wholewheat grilled flatbread - Garlic Naan – traditional baked flatbread - Poori – deep-fried flatbreads - Date Ladoo – date & nut sweets - Besan Ladoo – chickpea sweet - Gajur Halava – spiced carrot pudding - Berry Halava – strawberry & blueberry semolina sweet - Mysore Pak – traditional sweet squares - Gulab Jamun – deep-fried dough balls in rose syrup - Rasmalai – cheese balls in saffron mango milk - Jalebi – fried, syrupy sweet - Peda – lemon cashew creamy sweet - Kheer – Kashmiri rice pudding with cardamom, nuts & raisins - Mishti Doi - Bengali sweet curd - Shrikand - Maharashtran yogurt dessert - Pista Kulfi – pistachio ice cream - Pitha – Bengali sesame & date pastry - Narikol Ladoo – Assamese shredded coconut balls - Kadala Parippu – Keralan sweet chana dal dessert - Ginger Chai – spiced black tea - Kahwa – Kashmiri green tea with almond & saffron - Badam Dudh – almond milk with cardamom & cinnamon - Anjoor Kaju Dudh – cashew shake with fig & date - Strawberry Mint Lassi – yogurt smoothie The post INDIA vegan cookbook on Kickstarter appeared first on The Lotus and the Artichoke.

BBQ Pulled Mushroom Sandwiches

July 5 2017 Oh My Veggies 

Thinly sliced cremini mushrooms are simmered in tangy barbecue sauce and stuffed into buns to make these vegan pulled mushroom sandwiches.


You will enjoy these as well ...

Found an error?
Help to fix it! Tell it us!



Our sites missing something? Suggest new content or features!



Have you any comments?
Send it us!