Vegan Pav Bhaji
Dive into the vibrant world of Indian street food with this flavorful Vegan Pav Bhaji recipe! This classic dish is a rich medley of tender vegetables—like cauliflower, potatoes, carrots, and green peas—cooked in a spicy, tangy tomato-based sauce that's seasoned with aromatic pav bhaji masala. Made entirely dairy-free with creamy vegan butter and served with perfectly toasted whole wheat pav buns, it’s a plant-based twist on a beloved comfort food. Ready in just an hour, this dish is perfect for family dinners or entertaining guests. Garnish with fresh cilantro and a squeeze of lemon, and enjoy a wholesome meal bursting with bold flavors and satisfying textures. Perfect for vegans and anyone craving a hearty, street-style Indian dish!
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Recipe Information
Ingredients
- 1 cup Cauliflower florets
- 2 medium Potatoes
- 0.5 cup Green peas
- 1 medium Carrot
- 1 medium Bell pepper
- 3 medium Tomatoes
- 1 large Onion
- 1 tablespoon Ginger-garlic paste
- 3 tablespoons Vegan butter
- 2 tablespoons Pav Bhaji masala
- 1 teaspoon Salt
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 2 tablespoons Cilantro
- 1 medium Lemon
- 8 pieces Whole wheat pav buns
- 2 tablespoons Vegan butter for toasting buns
Instructions
Peel and dice the potatoes and carrot into small cubes. Chop the cauliflower into small florets. Dice the bell pepper and set aside.
In a large pot, add the diced potatoes, cauliflower florets, green peas, and diced carrot. Add enough water to cover the vegetables and bring to a boil. Cook until vegetables are tender, about 15 minutes. Drain and set aside.
Using a potato masher or fork, mash the boiled vegetables coarsely and set them aside.
Finely chop the onion and tomatoes. Heat 3 tablespoons of vegan butter in a large pan over medium heat. Add the chopped onion and sauté until golden brown.
Add the ginger-garlic paste to the onions and sauté for an additional 2 minutes until the raw aroma dissipates.
Add the chopped tomatoes and cook until they are soft and mushy, about 5-7 minutes.
Stir in the pav bhaji masala, red chili powder, turmeric, and salt. Cook the spices with the tomatoes for 2 minutes to release their flavors.
Add the bell pepper to the pan and sauté for 3-4 minutes until they begin to soften.
Add the mashed vegetables to the spice mixture. Mix well and cook for 10-15 minutes, stirring occasionally, until the flavors meld together.
Adjust the seasoning by adding more salt or pav bhaji masala if needed. If the mixture appears too thick, add a little water to reach the desired consistency.
Finely chop the cilantro and add it to the bhaji. Squeeze in the juice of the lemon and stir well.
Heat a skillet over medium heat and melt 2 tablespoons of vegan butter. Slice the pav buns horizontally and toast them lightly in the skillet until golden brown on both sides.
Serve the bhaji hot with the toasted pav buns on the side. Garnish with additional cilantro and lemon wedges if desired.
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1084 mg | 47% | |
| Total Carbohydrate | 78.6 g | 29% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 12.9 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 989 mg | 21% | |
*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.
