Vegan Beef Nihari
Dive into a world of rich and aromatic flavor with Vegan Beef Nihari—a plant-based twist on the classic Pakistani slow-cooked stew. This hearty dish features tender plant-based beef strips simmered in a fragrant blend of nihari spices, turmeric, and ginger-garlic paste, creating a robust base that’s perfect for soaking up a slice of naan or ladling over steamed rice. Thickened with chickpea flour for a velvety texture and garnished with fresh coriander, green chilies, and a squeeze of zesty lemon, this vegan nihari is the ultimate comfort food that balances bold spices and wholesome plant-based ingredients. Perfect for impressing guests or indulging in a cozy dinner, this recipe caters to vegans while preserving the authentic essence of traditional nihari.
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Recipe Information
Ingredients
- 500 g Plant-based beef strips
- 3 tbsp Oil
- 1 large Onion, finely sliced
- 2 tbsp Ginger-garlic paste
- 3 tbsp Nihari spice mix
- 0.5 tsp Turmeric powder
- 1 tsp Salt
- 1 liter Water
- 2 tbsp Chickpea flour
- 0.5 cup Fresh coriander leaves, chopped
- 2 medium Green chilies, sliced
- 1 whole Lemon wedges
Instructions
Heat oil in a large pot over medium heat. Add the sliced onion and sauté until golden brown.
Add the ginger-garlic paste to the pot and cook for 1-2 minutes until the raw smell dissipates.
Add the nihari spice mix, turmeric powder, and salt. Stir well to combine with the onions and ginger-garlic paste.
Add the plant-based beef strips to the pot, mixing them thoroughly with the spices. Cook for 5-7 minutes to let the flavors blend.
Pour in 1 liter of water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 60 minutes.
In a small bowl, mix the chickpea flour with 4 tablespoons of water to create a smooth paste. Add this paste to the pot slowly, stirring continuously to avoid lumps.
Cover the pot again and let it simmer for an additional 20 minutes, allowing it to thicken to a stew-like consistency.
Adjust seasoning if necessary and garnish with chopped coriander leaves and sliced green chilies.
Serve hot with lemon wedges on the side, and pair with naan or rice for a complete meal.
Nutrition Facts
Calories |
1654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.6 g | 124% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5006 mg | 218% | |
| Total Carbohydrate | 82.5 g | 30% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 18.3 g | ||
| Protein | 110.9 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 593 mg | 46% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 2899 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
