Vegan Mutton Keema
Discover the bold and flavorful world of Vegan Mutton Keema, a plant-based twist on the beloved Indian classic! Packed with the robust textures of rehydrated Textured Vegetable Protein (TVP) and infused with the rich aroma of spices like garam masala, cumin, and coriander, this recipe is a perfect alternative for meat lovers and vegans alike. Simmered alongside tender green peas and tangy tomato, the dish achieves an authentic depth of flavor that’s perfectly complemented by a drizzle of fresh lemon juice and fragrant coriander leaves. Quick and easy to prepare in just 45 minutes, this high-protein vegan keema is ideal for serving with steaming basmati rice, fluffy naan, or crispy flatbreads. Whether you’re hosting a dinner party or exploring plant-based meals, this dish is certain to delight your taste buds while showcasing how indulgent vegan cooking can truly be.
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Recipe Information
Ingredients
- 225 grams Textured Vegetable Protein (TVP)
- 500 ml Hot Water
- 2 tablespoons Olive Oil
- 1 large Onion, finely chopped
- 3 Garlic Cloves, minced
- 1 tablespoon Ginger, grated
- 2 Green Chilies, chopped (optional)
- 2 medium Tomato, finely chopped
- 1 teaspoon Ground Coriander
- 1 teaspoon Ground Cumin
- 0.5 teaspoon Turmeric Powder
- 0.5 teaspoon Red Chili Powder
- 1 teaspoon Garam Masala
- 1 teaspoon Salt
- 100 grams Green Peas (fresh or frozen)
- 2 tablespoons Fresh Coriander Leaves, chopped
- 1 tablespoon Lemon Juice
Instructions
Soak the TVP in hot water for about 10 minutes until soft. Once rehydrated, drain the excess water and set aside.
Heat olive oil in a large pan over medium heat. Add the chopped onions and sauté until they turn golden brown, about 5 minutes.
Add the minced garlic, grated ginger, and chopped green chilies. Cook for another 2 minutes, stirring frequently.
Stir in the chopped tomatoes and cook until they become soft and oil starts to separate, about 5 minutes.
Add the ground coriander, ground cumin, turmeric powder, red chili powder, and salt. Cook the spices with the mixture for another 2 minutes.
Add the rehydrated TVP to the pan. Stir well to coat the TVP with the spice mixture.
Mix in the green peas and cover the pan. Let it cook for about 10 minutes on low heat, stirring occasionally.
Uncover the pan and sprinkle garam masala over the mixture. Stir well and let it cook for an additional 2 minutes.
Turn off the heat and stir in the fresh coriander leaves and lemon juice.
Serve the Vegan Mutton Keema hot with rice, naan, or bread of your choice.
Nutrition Facts
Calories |
1263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2467 mg | 107% | |
| Total Carbohydrate | 118.8 g | 43% | |
| Dietary Fiber | 45.3 g | 162% | |
| Total Sugars | 30.7 g | ||
| Protein | 126.2 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 600 mg | 46% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 5632 mg | 120% | |
*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.
