We’re escaping mundane with vegan breakfast options this week!

We’re escaping mundane with vegan breakfast options this week!

POTATO QUINOA WAFFLES (ALOO TIKKI WAFFLES)


Ingredients:
2 medium potatoes 
1/4 cup (43 g) quinoa uncooked , or use 3/4 cup cooked
1 hot green chili , finely chopped
1/3 cup (54 g) finely chopped onion
2 tsp minced ginger
1/2 cup (8 g) chopped cilantro
1/2 tsp cumin seeds or a heaping 1/4 tsp carom seeds
1/2 tsp cayenne use less for less heat
1/2 tsp ground coriander
1/8 tsp baking soda
3/4 tsp salt
1 tsp oil plus more as needed for making the waffles

Recipe:
After peeling the potatoes and rinsing the quinoa, put them into the pressure cooker with 3 cups water for 3 minutes. Then drain them and allow it to cool. Mash the potato and quinoa and mix with salt and the other ingredients. If you like, add 1/4th cup breadcrumbs or flour to make it crispy. Heat the waffle iron and add the mix,let it cook until it turns golden brown on both sides.

TOFU BHURJI


Ingredients
1/2 tsp oil 
1/2 red or yellow onion , finely chopped
1 clove garlic , minced
1 green chilli ,
1/2 tsp ground/coriander
1/2 tsp turmeric
1/4 tsp black pepper
1 medium tomato , finely chopped
1/2 tsp salt ,
14 oz firm tofu , lightly squeezed to remove extra dipping moisture and crumbled evenly
1/2 cup (8 g) loosely packed cilantro
1/4 tsp  kala namak

Recipe:
To a heated and oiled pan, cook onions until they start turning golden, then add garlic,chilli and a pinch of salt and sauté until they turn golden. Then add turmeric,cumin,pepper and mix. To that add tomatoes and cook until the soften. Now add other veggies of your choice and coriander,crumbeled tofu and salt. Allow it to cook further and add kala namak and mix it well.Allow it to cool and serve it with bread or a wrap of your choice.





5 MINS TOFU EGG SALAD SANDWICH


Ingredients
14 oz (396.89 g) firm Tofu
1.5 Tbsp nutritional yeast
1/2 tsp turmeric
1/4 tsp Indian Black Salt Kala Namak
1/4 tsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp lemon juice
1 Tbsp scallions or cilantro
1/4 tsp black pepper
1/4 tsp salt
add 1 Tbsp vegan mayo or dijon mustard for variation

Recipe:
Squeese some of the excess liquid from the tofu with your hands and crumble in into a bowl, to this add all the ingridents and cilatro and mix it well. Dress it with pepper and salt according to your taste.
Tost your bread and layer spicy mustard dip/dijon mustard or vegan mayo, add greens and a generous layour of the tofu scramble salad



BEETROOT PARATHA – BEET FLATBREAD STUFFED WITH SPLIT PEAS


Ingredients
Dough:
1 cup (120 g) whole wheat flour
1/2 cup (62.5 g) all purpose flour
2 tsp oil
1 tbsp flax seed meal
1/4 tsp salt
1/4 tsp garam masala or cumin
3/4 cup cooked beets
1/3 cup (78.67 ml) aquafaba - chickpea brine or use non dairy milk
Filling:
1.5 cups (294 g) cooked split peas chana dal or chickpeas
1/2 tsp garlic
1/2 tsp cayenne
1/3 tsp salt or to taste
1/2 tsp cumin
1/2 tsp garam masala/taco spice/spice blend
2 to 3 tbsp finely chopped cilantro

Recipe: Mix the flour,oil,flax and salt in a bowl. In a separate bowl blend the beetroots with aquafaba until smooth and add it to the flour mix. Knead the dough until it binds well, add flour or water to maintain the dryness. Cover and let it sit for 10 to 15 mins.
Add split/chick peas into a processor and mix with spices of your choice. Make small balls out of this mix and place it in the centre of the prepared dough portion. Dust it with some flour and roll the filling covered dough ball to a flatbread and cook it for a minute or two on a hot skillet over high flame


Source: https://www.veganricha.com/

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