Indian Butter Chick'n

 Source: The Vegan Meat Cookbook

2 1/2 cups uncooked jasmine rice

20 oz. frozen vegan chick'n strips (Morningstar- 2 bags)

oil to saute

1 cup chopped onion

3 cloves garlic, minced

1 TB ginger, minced

1 tsp cumin

1 tsp coriander

1/2 tsp turmeric

1/2 tsp cinnamon

1/2 tsp red pepper flakes

1 cup vegetable broth

1 can coconut milk (14 oz)

1 can tomato sauce (14 oz)

1 large russet potato, diced

2 large carrots, cut into rounds

salt & pepper to taste

4 TB vegan butter

1/2 cup chopped cilantro

1. Cook rice and chick'n strips according to package directions. 

2. Meanwhile, heat oil in high-sided skillet or wok; saute onion, garlic, & ginger until fragrant. Stir in spices and cook a little more.  Stir in broth, coconut milk, tomato sauce, potatoes, carrots. Season with salt & pepper. Bring to a simmer, reduce heat, cover & simmer 25 minutes or until potatoes & carrots are tender.

3. Stir in butter until melted. Stir in chick'n strips & cilantro and simmer until all flavors are blended and heated through. Serve over cooked rice.

Tempeh Tikki Masala

 Source: https://www.eatingbirdfood.com/vegan-tempeh-tikka-masala

• Two 8 oz packages Tempeh, chopped into cubes
• 1 cup unsweetened plain non-dairy yogurt
• 4 teaspoons apple cider vinegar
• 2 teaspoon ground cumin
• 2 teaspoon ground ginger
• 2 teaspoon garam masala
• 1 teaspoon sea salt
• cooked rice for serving
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• Sauce:
• oil to saute
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp ginger
• 2 teaspoon garam masala
• 2 teaspoon chili powder
• 1 teaspoon sea salt
• 1/2 teaspoon turmeric
• 15 oz. can tomato sauce
• 15 oz. can coconut milk
• 2 cups frozen peas
• 1. Make tempeh marinade by combining all ingredients (yogurt, apple cider vinegar, cumin, ginger, garam masala and sea salt) in a bowl. Add chopped tempeh and stir until well coated. Place bowl in the fridge to allow the tempeh to marinate for at least 1 hour.
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  2. Once tempeh is done marinating, start preparing the sauce. Heat a large skillet on medium-high heat with coconut oil. Add onion, garlic and ginger and sauté until fragrant, about 5-7 minutes. Add spices and toss to combine, then add in tomato sauce, coconut milk, frozen peas and marinated tempeh.
• 3. Turn heat down to medium-low and let mixture simmer for 15-20 minutes or until sauce has thickened and everything is heated throughout. Serve over rice

Palak Paneer

 Source: https://www.rainbowplantlife.com/blog/vegan-palak-paneer-with-tofu

Ingredients 

Tofu- 1.5 blocks extra firm tofu

• Spinach Sauce

• 8-10 ounces spinach, washed well and tough stems removed (chopped frozen works well)  

• 1/2 cup raw cashews, soaked

• 1 1/4 cups water

• 2 garlic cloves, peeled but left whole  

• 1 tsp ginger

• 1 serrano pepper, stem removed (remove seeds and membranes for a mild heat) 

• 2 small tomatoes, roughly chopped 

• 3/4 teaspoon kosher salt 

Masala 

• 1 tablespoon oil

• 1 teaspoon cumin

• 1 medium yellow onion, diced

• 4 cloves garlic, minced 

• 1/4 teaspoon ground turmeric

• 1 teaspoon ground coriander

• 3/4 teaspoon kosher salt

• Freshly cracked black pepper

• 1 teaspoon garam masala

• 1/2 tablespoon fenugreek leaves, also known as kasoori methi (optional)

For Finishing

• Freshly squeezed lemon juice or lime juice

• Chopped cilantro

• White rice or Indian flatbread such as roti, naan, or paratha

Directions

1. Soak the cashews in boiling water. If you’re using a Vitamix-style blender, 20-30 minutes is enough time. Otherwise, soak at least 1 hour. Then drain.

2. Prepare tofu - Bring a large pot of salted water to a boil. Drain the tofu and pat with paper towels to remove excess water. Chop the tofu into cubes.

3. 1. Add the cubed tofu to the boiling water and boil for 2 minutes. Use a strainer to remove the tofu from the water and drain immediately. Set aside. 

4. Blanch the spinach (if using fresh). Bring a large pot of water to a boil (use the same pot if you boiled the tofu). Meanwhile prepare an ice bath (a large bowl of ice water). Submerge the spinach leaves in the boiling water and blanch for 2 minutes, or until wilted yet still bright green. Immediately transfer to the ice bath to stop cooking. Once the water is cool, squeeze out as much water as you can. Transfer spinach to a clean dish towel to dry out while you prepare any remaining ingredients.

5. Make the spinach sauce. Add the blanched spinach to your blender with the soaked and drained cashews and all remaining Spinach Sauce ingredients. Puree until totally smooth, scraping down the sides as needed. 

6. Make the masala. Heat a large deep pan over medium heat with the oil. Once the oil is shimmering, add the cumin and fry for 1 minute, or until a bit darker and very fragrant, tossing frequently. Add the onion and cook for 4-5 minutes, or until translucent. Add the garlic and cook 1-2 minutes until golden.  Add the turmeric, coriander, 3/4 teaspoon kosher salt, a black pepper to taste. Cook for 30 seconds, stirring the spices into the onions.

7. Reduce the heat to medium-low. Pour in the Spinach Sauce and cook for about 5 minutes, until the mixture is thick, stirring occasionally and adding more water if the sauce appears to be drying out.

8. Stir in the garam masala and, if using, crush the fenugreek leaves into the gravy. Add tofu. Stir gently to combine and cook for 2-3 minutes or until the mixture is heated through. Season to taste with salt and pepper and squeeze a little lemon or lime juice on top.

9. Add cilantro to garnish and serve with white rice or Indian flatbread.

Malai Kofta (Indian dumplings)

 Source: https://www.veganricha.com/vegan-malai-kofta-recipe/#wprm-recipe-container-32877

Ingredients

For the kofta balls:

• 1/4 cup hemp hearts
• 1 cup grated/shredded potato, raw 
• 2 cloves garlic
• 15 oz can chickpeas or 1.5 cups cooked
• 3/4 tsp salt 
• 1 tsp garam masala
• 1/2 tsp ground cumin 
• 1/4 to 1/2 tsp cayenne
• 3 Tbsp flour 
• 1 Tbsp cornstarch or other starch
• 1 TB nutritional yeast
• a generous pinch of baking soda

For the gravy - Makes 1.5 cups sauce

• 2 teaspoons olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 bay leaf
• 8 cloves garlic coarsely chopped
• 1 cup chopped red onion
• 1/2 tsp ginger
• 1/2 teaspoon turmeric
• 1/4 to 1/2 teaspoon cayenne
• 1 teaspoon Garam Masala
• 1 1/2 cups chopped tomato, fresh or canned
• 1/4 cup raw cashews, soaked
• 1/2 to 1 teaspoon salt
• 1/2 cup unsweetened non dairy milk divided
• 1 1/2 teaspoons dried fenugreek leaves (optional)
• 1/2 teaspoon sugar
• Cashew cream or coconut cream for garnish

Instructions

• Kofta: Add hemp hearts & potato to food processor, and process until coarse. Add the rest of the ingredients and pulse until most of the chickpeas have broken down but not a paste. 
• The potato will leak moisture in the mixture in some seconds making it easy to make smooth balls. Do not let the mixture sit for too long at this point. Add more flour or starch if the mixture is too moist.
• Take 2 to 3 Tbsp of the mixture and make round or football shaped balls - 1.5 inch size or smaller so they cook through. Place on a generously oiled baking sheet. Bake at 425 F for 20 minutes. Or pan fry in 1/2 inch oil for 5 to 6 minutes until golden on most sides.
• Gravy: Heat the oil in a large skillet over medium heat.  Add the garlic & onion and cook until slightly golden on some edges, 2 minutes. 
• Add the tomato, soaked cashews, 1/4 cup milk and spices and cook until the tomatoes are saucy, 5 to 6 minutes. Stir occasionally to avoid sticking. Cool slightly, then transfer to a blender.
• Blend the mixture with 1/4 cup milk, half the fenugreek leaves and sugar until smooth. Fold in the remaining fenugreek leaves. (This sauce is incredibly versatile, you can just add some chickpeas, baked tofu, roasted or par-cooked veggies and simmer and use!)
• Add gravy to large skillet. Bring the blended sauce to a boil, add baked kofta balls and serve. Garnish with some cashew cream or other on dairy cream and cilantro. Serve with Naan or rice.

  To store: store the balls and sauce Separately until ready to serve.