Sprouted Mung Bean Salad

Here is a vibrant and nutritious Sprouted Mung Bean Salad! Bursting with fresh flavors and wholesome ingredients, this salad is a must-make. Sprouted mung beans, teeming with essential nutrients and a delightful crunch, form the heart of this dish. Combined with an array of colorful and crunchy vegetables, fresh cilantro /coriander, and a zesty dressing, it’s a dish with lots of textures and flavors. Whether you’re looking for a quick, protein-packed lunch or a refreshing side dish, this salad is sure to become a staple.

Ingredients and Substitutes:

1. Sprouted Mung Beans: Substitute: If sprouted mung beans are unavailable, you can use cooked and cooled mung beans or other sprouted legumes like lentils or chickpeas.
2. Lettuce Head: Substitute: Romaine lettuce or mixed salad greens can be used as an alternative to lettuce.
3. Tomatoes: Substitute: Cherry tomatoes or sun-dried tomatoes can be used for a different flavor profile.
4. Carrot: Substitute: Jicama or bell peppers can be used for a similar crunchy texture.
5. Cucumber: Substitute: Zucchini or radishes can provide a similar crispness.
6. Red Onion or Shallots: Substitute: White or yellow onion can be used as an alternative to red onion or shallots.
7. Green Chili Peppers: Substitute: Jalapeños or serrano peppers can be used for a similar level of spiciness. Substitute: Use sea salt or any other preferred type of salt according to your taste.
8. Juice from Half a Lemon: Substitute: Lime juice can be used for a slightly different citrus flavor.
9. Ground Black Pepper: Substitute: White pepper or red pepper flakes can be used for a variation in spiciness.
10. Pomegranate (Optional): Substitute: Diced apple or dried cranberries can offer a similar burst of sweetness and color.
11. Cilantro/Coriander Leaves: Substitute: Parsley or mint leaves can be used for a different herbal note.

Remember, while these substitutes can alter the flavor profile slightly, they’ll still result in a delicious and nutritious salad. Feel free to experiment to suit your taste preferences and ingredient availability!

Other salads from the blog:

• Boiled Peanut Salad
• Vietnamese Inspired Noodle Salad
• Vegan Egg Salad

Sprouted Mung Bean Salad

Ingredients1x2x3x

• 1 cup sprouted mung beans
• ½ lettuce head
• 1-2 tomatoes
• 1 carrot
• ½ cucumber
• 1 red onion or 2 shallots
• 1-2 green chili peppers
• Salt to taste
• Juice from half a lemon
• ½ tsp ground black pepper
• ¼ pomegranate optional
• A bunch of cilantro/coriander leaves

Instructions

• Chop the tomatoes, cucumber, carrots, onions, green chili peppers, and cilantro/coriander leaves and shred the lettuce leaves.
• Add them to a large salad mixing bowl and add the sprouted mung beans and pomegranate to it.
• Squeeze the lemon juice, add salt and pepper and toss well until everything is well combined.
• Serve fresh as a side salad, snack, or for a meal in itself with some nuts or olive oil drizzled on top!

If you have never tried Soya Chaap, then you are missing out on so much, my friend. Check this easy to make tandoori soya chaap recipe that will be an instant hit among your friends and family. Soya Chaap is a dish made from soybeans, marinated in aromatic spices, and grilled in a tandoor, grill or oven. This recipe involves marinating soya chaap in a flavorful tandoori masala blend, grilling it to a golden brown, and serving it alongside sliced onions or creamy mint chutney . If you’re up for a flavorful and protein-packed treat, you’ve got to try my recipe!

Let’s get familiar with Soya Chaap

What is Soya Chaap? Soya chaap is a vegetarian Indian dish prepared from soybeans. It’s a street food in India, commonly sold at roadside stalls. Typically, it’s served with roti or eaten along with a variety of chutneys. Soya chaap is an excellent meat substitute and blends well with all kinds of dishes. It’s made by grinding soybeans or soy chunks, mixing them, and then coating them in all-purpose flour. For a healthier option, wheat flour can be used instead.

So, how is it different from seitan?

Seitan and soya chaap are different types of vegetarian meat. Soya chaap, which is produced from soybeans, has a meaty feel. It is frequently utilised in Indian food and is known for its adaptability. However, seitan, is made from the wheat protein known as gluten. Although. it doesn’t have any soy-based components, it has a solid meat-like feel. Since, seitan is not gluten-free but soy cheap is, the decision between the two depends on dietary preferences and any gluten sensitivities.

Ingredient and Substitute List

Ingredients :

• Soya chaap sticks, stick removed and sliced into 1-inch thick slices horizontally
• Thick soy yogurt
• Kashmiri red chili powder
• Ground coriander
• Ground cumin
• Ground turmeric
• Garam masala
• Smoked paprika
• Amchur (Dry mango powder)
• Lemon juice
• Oil to season the grill (Preferably mustard oil

Substitutes :

1. Soya Chaap : If you can’t find soya chaap, you can substitute with soy tofu or lentil tofu .
2. Thick Soy Yogurt : You can substitute it with any thick vegan yogurt, such as almond or coconut yogurt.
3. Kashmiri Red Chili Powder : Substitute with regular red chili powder, adjusting the quantity to your preferred level of spiciness.
4. Amchur : If you don’t have amchur (dried mango powder), you can use lemon or lime zest as a substitute to add a tangy flavor.
5. Oil for Seasoning the Grill : Go for mustard oil. Mustard oil is commonly used for grilling because of its distinct and bold flavor, high smoke point, traditional significance in certain cuisines, and natural antimicrobial properties. It adds a unique taste to grilled dishes and can withstand the high heat of grilling while also contributing to food safety.

If not, any cooking oil with a high smoke point, such as vegetable or canola oil, can be used to season the grill.

How to make Tandoori Soya Chaap (Steps and methods)

In a large bowl, combine yogurt and a mixture of aromatic spices.

• Spices include grated ginger, garlic, chili powder, cumin, coriander, and garam masala. Mix everything thoroughly until you have a well-blended marinade.

Pro-tip: To enhance the flavor of the tandoori soya chaap and achieve a restaurant-quality taste, consider adding a dash of mustard oil to the marinade. This gives a distinctive, restaurant-style flavor to the dish.

• Add the soya chaap pieces to the marinade in the bowl. Ensure that each piece is coated evenly with the mixture. I added paprika for an extra smoky kick to the dish.

This marinating process allows the soya chaap to absorb the delicious flavors. Let the marinated soya chaap sit for about 30 minutes to an hour.

• While the soya chaap is marinating, prepare your grill. Season it and heat it to a medium-high temperature. You want it to be hot enough to create a nice char on the soya chaap.

• After marinating, skewer the well-coated soya chaap pieces onto either metal or wooden skewers.

• If you’re using wooden skewers, make sure to soak them in water for about 30 minutes to prevent them from burning on the grill.

• Place the skewered soya chaap on the preheated grill. Grill them on each side for a few minutes until you achieve a char and the soya chaap is thoroughly cooked.

• Once the tandoori soya chaap is cooked to your liking, serve it hot. Garnish with fresh sliced onions and serve alongside mint-cilantro chutney. Enjoy!

How to create tandoor like flavour if you don’t have a grill or tandoor

1. Cook the soya chaap on a pan on medium to high heat until cooked on all sides.
2. In a small heatproof container or tray, add a piece of charcoal (preferably natural hardwood charcoal). Heat the charcoal directly on your stovetop until it’s red-hot. You can use tongs for this.
3. Carefully transfer the hot charcoal to a corner of your oven. Place it on a small piece of foil within the oven to catch any ashes.
4. Drizzle a small amount of cooking oil (such as vegetable oil) directly onto the hot charcoal. This will create smoke.
5. Quickly close the oven door to trap the smoke inside. Let the cooked soya chaap and smoke stay for about 10-15 minutes. The longer you keep it, the stronger the smoky flavor will be.

Storage: You can keep the marinated soya chaap in the fridge for up to a week or freeze it and defreeze before grilling.

Check out my other recipes:

1. Vegan Chorizo
2. Vegan Korean Hot Dogs
3. Vegan Biryani

Tandoori Soya Chaap

Ingredients1x2x3x

• 3 soya chaap sticks Sliced into I inch thick slices horizontally
• 1 cup thick soy yogurt
• 1 tsp Kashmiri red chili powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 tsp Garam masala
• 1 tsp smoked paprika
• 1/2 tsp amchur sub with Chaat masala
• 1 tbsp lemon juice
• Oil to season the grill

Instructions

• Mix everything (yogurt and spices) except the soya chaap and oil in a large bowl
• Add the soya chaap to this bowl and let the mix coat each piece.
• Let it sit for 30 minutes to an hour.
• In the meantime season a grill and heat it.
• Once the soya chaap is well marinated, piece them into metal or wooden skewers.
• Place them on the grill and grill on each side for a few minutes until all sides are nicely charred and cooked.
• Serve with some fresh sliced onions and mint-cilantro chutney and enjoy!

Nutrition

If you’re on the lookout for a delicious and wholesome vegan dish that doesn’t compromise on taste, you’re in for a treat! This Vegan Chick’n Curry is a delightful plant-powered alternative to the classic chicken curry, boasting all the rich flavors and aromatic spices you love. This recipe combines tender pieces of plant-based chicken (easily found in stores these days, or replace with tofu) simmered in a spicy cashew cream and tomato sauce. So, let’s dive in and whip up this yummy Vegan Chicken Curry that will undoubtedly become a staple in your plant-based culinary repertoire! Make it for your friends if you have any 😉

The Mughal Empire, which ruled India from the early 16th to the mid-19th century, had a significant impact on Indian cuisine. They introduced Persian and Central Asian culinary traditions, including the concept of rich, fragrant gravies and the use of exotic spices like saffron. This influence can be seen in many curry dishes, which started to incorporate yogurt, cream, and nuts. Thus meat-based curries and vegetable curries were introduced to Indian cuisine.

In the modern era, curry remains a staple of Indian cuisine. It has also become a popular dish in Indian restaurants worldwide, showcasing the diversity and complexity of flavors and techniques used in Indian cooking. Indian cuisine, including chicken curry, has become popular worldwide, and people of various cultural backgrounds enjoy it. Indian immigrants have also contributed to the global popularity of Indian dishes.

Chicken curry can be prepared in countless ways, with different ingredients, spices, and regional nuances. The base for most chicken curries typically includes onions, tomatoes, garlic, ginger, and a blend of spices like cumin, coriander, turmeric, and garam masala. It can be made in a mild, creamy style or a hot and spicy one, depending on regional preferences. We’ll be replacing the meat with plant-based Chick’n without compromising on the flavours.

Ingredients and Substitutes

Ingredients:

• Garlic, minced
• Ginger, minced
• Tomatoes, diced or pureed
• Onion, diced
• Green chili peppers, chopped
• Cashews, soaked in hot water for 30 minutes
• Oil
• Salt to taste
• Vegan chick’n pieces (I used Happyvore or Heura brand). Substitute with firm tofu cubes for a more accessible version.
• Vegetable broth or water

Whole Spices:

• Bay leaves
• Cardamom pods
• Cloves

Dried Spices:

• Ground turmeric
• Red chili powder
• Ground coriander
• Ground cumin
• Garam masala

Ingredient Substitutes:

• Vegan Chick’n: If you can’t find the specified vegan chick’n brands, you can use other vegan meat alternatives like tofu, seitan, tempeh, or any preferred plant-based protein.
• If using Tofu: Use firm tofu, cut into cubes or tear into pieces and use it in place of the vegan chick’n.
• Vegetable Broth or Water: If you don’t have vegetable broth, you can simply use water and add a cube of Vegetable bouillon cubes, and the dish will still be flavorful.

Delicious curries from the blog

Check out my other Curry recipes:

• Creamy Lentil Tofu Masala
• Mushroom Masala – Restaurant Style
• Channa Masala – Chickpea
• Vegan Malai Kofta
• Vegan Palak Paneer (Tofu)

Vegan “Chicken” Curry

Ingredients1x2x3x

• 4 cloves garlic minced
• 1 inch ginger minced
• 2 medium tomatoes diced or pureed
• 1 large onion diced
• 2-3 green chili peppers chopped
• ¼ cup cashews soaked in hot water for 30 minutes
• 1.5 tbsp oil
• Salt to taste
• 250 – 300 g vegan chick’n pieces Sub with firm tofu cubes
• 400 ml veg broth or water

Whole spices:

• 1-2 bay leaves
• 5 cardamom pods
• 5 cloves

Dried spices:

• ¼ tsp ground turmeric
• ½ tsp red chili powder
• 1 tsp ground coriander
• ½ tsp ground cumin
• 1 tsp garam masala

Instructions

• In a pan, heat oil on medium flame. Add the whole spices (bay leaves, cloves, and cardamom) and let them sizzle for a few minutes until the oil gets infused.
• Once the whole spices start to turn golden, add the chopped onions and stir with a spatula.
• Let the onions cook until well caramelized. This could take 10-15 minutes.
• Once they turn proper brown, add the minced ginger, garlic, and chopped green chili peppers. Cook them until the raw smell goes away, around 3 minutes making sure they don’t stick to the bottom. If required, add some water to deglaze.
• Now add the tomatoes (diced or pureed) and salt to taste and cook until the tomatoes become soft and change color.
• Add the ground spices, except garam masala, and stir that in and cook for another 2-3 minutes until the spices don’t smell raw anymore.
• Now add the vegan chick’n pieces (depending on the brand, they might need to be cooked in a separate pan prior to adding. If you are using tofu, then I suggest you boil them in salted water for about 5 minutes).
• Cook the whole thing with the vegan chick’n pieces for another 2-3 minutes before adding the broth/water.
• Bring it to a boil, add garam masala, and let it all come together.
• In the meantime, blend the cashews with a bit of water and make a cashew cream of sorts.
• Once you cook the curry down for around 4 minutes, add the cashew cream and bring it to a simmer boil.
• Cook for 2-3 minutes and switch it off. Garnish with freshly chopped cilantro/coriander leaves and serve hot with some basmati rice or rotis.

Sprouted Mung Bean Salad

Ingredients1x2x3x

• 1 cup sprouted mung beans
• ½ lettuce head
• 1-2 tomatoes
• 1 carrot
• ½ cucumber
• 1 red onion or 2 shallots
• 1-2 green chili peppers
• Salt to taste
• Juice from half a lemon
• ½ tsp ground black pepper
• ¼ pomegranate optional
• A bunch of cilantro/coriander leaves

Instructions

• Chop the tomatoes, cucumber, carrots, onions, green chili peppers, and cilantro/coriander leaves and shred the lettuce leaves.
• Add them to a large salad mixing bowl and add the sprouted mung beans and pomegranate to it.
• Squeeze the lemon juice, add salt and pepper and toss well until everything is well combined.
• Serve fresh as a side salad, snack, or for a meal in itself with some nuts or olive oil drizzled on top!