4 Way Vegan recipes

Vegan Brownie

Servings - 3 - 4

INGREDIENTS
All purpose flour - 300 grams
Cocoa powder - 65 grams
Powdered sugar - 200 grams
Baking powder - 1 teaspoon
Salt - 1/4 teaspoon
Vanilla extract - 1 teaspoon
Oil - 220 milliliters
Water - 200 milliliters

PREPARATION
1. In a mixing bowl, add 300 grams all purpose flour, 65 grams cocoa powder, 200 grams powdered sugar, 1 teaspoon baking powder, 1/4 teaspoon salt and mix it well.
2. Then, add 1 teaspoon vanilla extract, 220 milliliters oil, 200 milliliters water and whisk it well to make a thick batter.
3. Pour the batter into a baking dish and spread it evenly.
4. Preheat the oven to 350°F/180°C. Bake for 30 minutes.
5. Remove it from oven and allow it to cool.
6. Cut it into slices.
7. Garnish with chocolate syrup and mint.
8. Serve.

Vegan Chicken Popcorn

Servings - 2 - 3

INGREDIENTS
Water - 1 litre
Garlic - 2 teaspoons
Ginger - 2 teaspoons
Salt - 1/2 teaspoon
Soya chunks - 140 grams
All purpose flour - 70 grams
Water - 200 milliliters
Corn starch - for coating
Bread crumbs - 180 grams
Black pepper - 1/2 teaspoon
Garlic powder - 1/2 teaspoon
Salt - 1/2 teaspoon
Oil - for frying

PREPARATION
1. Heat 1 litre water in a heavy skillet, add 2 teaspoons garlic, 2 teaspoons ginger, 1/2 teaspoon salt and mix it well.
2. Bring it to a boil.
3. Remove it from heat, add 140 grams soya chunks and mix it well.
4. Soak for 15 minutes.
5. Remove it from water and squeeze well. Keep aside.
6. In a bowl, add 70 grams all purpose flour, 200 milliliters water and mix it well.
7. In a another bowl, add 180 grams bread crumbs, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon salt and mix it well.
8. Take the soaked soya chunks and dip it in all purpose flour paste.
9. Coat it with corn starch and again dip it in all purpose flour paste.
10. Then, roll it in bread crumbs mixture.
11. Heat sufficient oil in a heavy skillet and deep fry these until it turns golden brown and crispy.
12. Drain it on an absorbent paper.
13. Serve hot.

Vegan Burger

Servings - 2 - 3

INGREDIENTS

Dry yeast - 1 tablespoon
Powdered sugar - 2 teaspoons
Warm water - 110 milliliters
Whole wheat flour - 230 grams
All purpose flour - 230 grams
Baking soda - 1/2 teaspoon
Salt - 1 teaspoon
Water - 180 milliliters
Oil - 1 tablespoon
Chickpeas - 350 grams
Water - 500 milliliters
Water - 800 milliliters
Sweet corns - 350 grams
Coriander - 15 grams
Paprika - 1 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Salt - 1 1/2 teaspoons
Lemon zest - 1 teaspoon
All purpose flour - 30 grams
Oil - for shallow frying
Oil - for brushing
Sesame seeds
Ketchup - to taste
Onions slices - to taste
Tomato slices - to taste
Coriander - to taste

PREPARATION
1. In a mixing bowl, add 1 tablespoon dry yeast, 2 teaspoons powdered sugar, 110 milliliters warm water and mix it well.
2. Rest the mixture for 10 minutes.
3. Add 230 grams whole wheat flour, 230 grams all purpose flour, 1/2 teaspoon baking soda, 1 teaspoon salt, 180 milliliters water and knead it into a smooth soft dough.
4. Add 1 tablespoon oil and tuck the dough well.
5. Rest the dough for 2 hours.
6. In a another mixing bowl, add 350 grams chickpeas, 500 milliliters water and soak for overnight.
7. Take a pot, add the soaked chickpeas, 800 milliliters water and cover it with lid.
8. Cook till you hear 3 whistles.
9. Open the lid and drain the chickpeas.
10. Transfer this into a bowl, add 350 grams sweet corns, 15 grams coriander, 1 teaspoon paprika, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 1/2 teaspoons salt, 1 teaspoon lemon zest, 30 grams all purpose flour and grind the mixture well.
11. Transfer the mixture into a bowl, take some mixture in your hand and shape it into a patty.
12. Refrigerate for 30 minutes.
13. Heat some oil in a pan and shallow the patties until it turns golden brown and crispy from all sides.
14. Remove it from heat and drain it on an absorbent paper.
15. Take out the dough from bowl and divide it into equal portions.
16. Take a portion of dough and roll it into a ball.
17. Place it on a baking tray.
18. Cover it with a cloth and rest the dough balls for 30 minutes.
19. Brush the buns with oil and garnish with sesame seeds.
20. Preheat the oven to 350°F/180°C. Bake for 15 - 20 minutes.
21. Remove it from oven and cut the bun into half.
22. Place it on a tawa and cook on moderate for 2 - 3 minutes.
23. Remove it from heat and place it on a board.
24. Spread some ketchup on it.
25. Add onion slices and tomato slices on top of it.
26. Place the prepared patty on it.
27. Top with coriander.
28. Cover it with another piece of bun.
29. Serve hot.

Vegan Thai Coconut Vegetable Curry

Servings - 2 - 3

INGREDIENTS
Coconut oil -2 tablespoons
Green onions - 60 grams
Carrot - 80 grams
Curry powder - 2 tablespoons
Cauliflower - 100 grams
Mushrooms - 90 grams
Coconut milk - 380 milliliters
Tomato - 150 grams
Chickpeas - 100 grams
Salt - 1/2 teaspoon
Green peas - 100 grams
Kale - 35 grams

PREPARATION
1. Heat 2 tablespoons coconut oil in a heavy skillet, add 60 grams green onions and stir for 2 - 3 minutes.
2. Add 80 grams carrot, 2 tablespoons curry powder and stir again.
3. Add 100 grams cauliflower, 90 grams mushrooms and stir until toasted and fragrant.
4. Add 380 milliliters coconut milk, 150 grams tomato, 100 grams chickpeas, 1/2 teaspoon salt and mix well to combine. Reduce heat to low and simmer for 15 minutes.
5. Add 100 grams green peas, 35 grams kale and mix well. Cook for about 2 - 3 minutes.
6. Serve.