How to make healthy, vegan Indian food! Full pav bhaji recipe and more info below 🙂
Vegan Pav Bhaji Recipe
1/2 large onion
3 garlic cloves
1 tsp minced ginger
1 cup bell peppers
1 cup mixed veggies
1/2 cup peas
1/2 crushed tomatoes
1.5 cups boiled + mashed potato
2 tsp salt
1 tsp chilli powder (linked below)
2 tsp Pav Bhaji Masala powder (linked below)
1/2 cup shredded cabbage
1/2 large lemon
1/2 cup vegan ricotta (optional) or 1 tbsp vegan butter (optional)
Sautee chopped onions, garlic, and ginger in olive oil or water for 2-3 minutes. Add bell peppers and veggies (we used mostly carrots and some broccoli) Add peas and crushed tomatoes and cook for 2 minutes.
Season with salt, chili powder, and pav bhaji masala and then add cabbage. Sauté for a minute or so and add mashed potato.
NOTE: Make sure you use pav bhaji masala
and not garam masala….I made that mistake once lol
I liked it below along with a great Indian chili powder too 🙂
Mash mixture until well combined and stir in vegan ricotta if using. Add with a squeeze of fresh lemon juice add a final pinch of salt if necessary. Garnish with fresh cilantro and serve with toasted hamburger buns.
Note: This is traditionally served with sweet buns…something kind of like Hawaiian sweet rolls… so if you find a vegan version of those, let me know! For now, hamburger buns work well 🙂
Serving suggestion: you can serve this with buns and make a sandwich or serve with rice and various other side dishes like the Mushroom Sabji I showed in yesterday’s recipe or some of the other dishes I’ll be showing later this week.
Pav Bhaji Masala Powder: https://shop.khanapakana.com/mdh-pav-bhaji-masala-100gm-3-5-oz/?gclid=CjwKCAjwt8rMBRBOEiwA2F2biLDVbpTojbqDXuXpK_TeamuUF8P4dKPtWMbvRAF5XtUB2WZjWWvvwhoCuKsQAvD_BwE
Chilli Powder: https://shop.khanapakana.com/mdh-deggi-mirch-100gm-3-5-oz/?gclid=CjwKCAjwt8rMBRBOEiwA2F2biGYxV03wFsmxCOcOrnk0vZdFkuyDTE5W0uSg-MQKHvuxY_Ca6UpKXhoC1LgQAvD_BwE
Cooking tip: I usually cook oil-free but in the case of the dishes in this series, I do think the flavor is enhanced with the use of olive oil when sautéing. I’ve made these recipes at home with water and also with oil when I was cooking with Aunt Kirin. Both work well but from a purely flavor stand point, a little olive oil makes a big difference here so keep that in mind if you’re trying it for the first time 🙂
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