Vegan Keema
Savor the bold and enticing flavors of Vegan Keema, a plant-based twist on the classic Indian comfort food. Made with protein-rich textured vegetable protein (TVP) and a vibrant medley of aromatic spices like garam masala, cumin, and coriander, this hearty dish delivers all the savory warmth you crave without meat. Enhanced with a touch of garlic, ginger, and green chili, and rounded out by tender peas and juicy tomatoes, this one-pot wonder is ready in just 40 minutes, making it perfect for busy weeknights. Serve it with fluffy basmati rice or warm naan bread, and garnish with fresh cilantro for an irresistible, nutrient-packed meal that’s sure to impress vegans and non-vegans alike. Perfect for keyword searches like "vegan Indian recipes," "meatless keema," and "TVP curry," this dish is your gateway to plant-based perfection!
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Recipe Information
Ingredients
- 1 cup Textured vegetable protein (TVP)
- 1 cup Water
- 2 tablespoons Olive oil
- 1 large Onion, chopped
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 2 medium Tomato, chopped
- 1 Green chili, finely chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 cup Frozen peas
- 1 teaspoon Salt
- 2 tablespoons Cilantro, chopped
Instructions
In a medium bowl, combine the textured vegetable protein with 1 cup of hot water. Stir and let it sit for 10 minutes to rehydrate.
While the TVP is soaking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the chopped onion to the skillet and sauté for 5 minutes until the onion is translucent.
Stir in the minced garlic, grated ginger, and green chili, cooking for another 2 minutes until fragrant.
Add the chopped tomatoes to the skillet and cook until they are soft, about 5 minutes.
Mix in the ground cumin, ground coriander, garam masala, turmeric powder, and red chili powder, cooking for 1 minute to toast the spices.
Drain any excess water from the rehydrated TVP, then add it to the skillet, stirring to incorporate the spices and vegetables.
Add the frozen peas and salt, continuing to cook for another 5 minutes, stirring occasionally.
Taste and adjust seasoning if necessary, then cook for an additional 2 minutes to let the flavors meld.
Garnish the vegan keema with chopped cilantro before serving.
Nutrition Facts
Calories |
1140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2439 mg | 106% | |
| Total Carbohydrate | 103.1 g | 37% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 25.8 g | ||
| Protein | 111.4 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 496 mg | 38% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 4925 mg | 105% | |
*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.
