Vegetarian keema- Meatless Mince, the recipe I wanted to create for a long time!
Even though I cook a lot of meat, chicken and fish I hardly eat anything. I am not too fond of red meat when it comes to eating but I love to cook it and some of my favourite dishes to cook are either Spiced Shepherd’s Pie and Lagan Ka Keema (the recipe is coming soon). For a long time, I wanted to develop a vegetarian recipe based on Lagan Ka Keema and after many experiments with different ingredients, I have settled for this Vegetarian Keema or Meatless Mince.
This Vegetarian Keema or meatless mince can be vegan as well.
For this recipe, I have used my Golden Ghee to give that nuttiness and richness to the dish but you can use Avocado oil or even coconut oil and instead of yoghurt for the recipe base you can use coconut cream.
Vegetarian Keema or meatless mince, does it have Impossible meat?
I am a firm believer of creating my recipes with easy ingredients and that’s the main reason I didn’t want to add any impossible meat or any meat substitutes.
Vegetarian Keema- meatless mince made with mighty soya chunks!
The simple Soya Chunks, vegetarian substitute for meat, this humble ingredient can be used in so many different ways and in so many different recipes. I reckon it can be very bland if it is not cooked with tasty, deep flavours so to get the maximum flavour I decided to add spring onions, mushroom and some delightful spices.
You can make my Spiced Shepherd’s Pie with this Vegetarian Keema, trust me it tastes fantastic.
Serve this Vegetarian Keema with hot parathas!
Vegetarian Keema- Meatless Mince
- 1 1/2 cup soya chunks
- 12 nos brown mushrooms finely sliced
- 1 large onion sliced
- 1/2 cup spring onion (green part) finely chopped
- 1 tbsp coriander stalks finely chopped
- 5 cloves garlic roughly chopped
- 1 inch ginger roughly chopped
- 2 or to taste green chillies finely chopped
- 2 tbsp thick yoghurt
- 1 tbsp heavy cream
- 2 tsp magaz (melon seeds) you can also use poppy seeds
- 1/2 cup green peas defrosted
- 1 tsp or to taste red chilli powder
- 1/2 tsp turmeric powder
- 1 tbsp each coriander powder and garam masala
- 1/4 tsp each cardamom and nutmeg powder
- 1 tsp or to taste salt
- 2 tbsp golden ghee or butter or ghee or oil
- 1 tso oil
- 1 each brown, green cardamom, star anise, cinnamon stick and bay leaf
- 1 tbsp freshly chopped coriander for garnishing
- Soak the soya chunks salted hot water for 10 minutes. Whilst the chunks are soaking, heat a pan with 1 tsp ghee and brown the mushroom till they are brown in colour.
- After 10 minutes, squeeze out all the water from the chunks and blitz them along with the browned mushrooms. The mixture should be coarse, not fine.
- In a heavy-bottomed pot add in 1 tsp oil, once hot and onions. Fry them until they are brown but not burnt. Keep 1 tbsp fried onion aside for later and make a fine paste of rest of the fried onions with ginger, garlic, chillies and melon seeds.
- In the same pot, tip in the rest of the ghee and whole spices. Tip in the onion paste, coriander stalks and spring onion; saute for 5 minutes. Add in all the salt, spice powders except garam masala. Tip in the yoghurt and cook for another 5-7 minutes or till the oil releases from the sides.
- Now tip in the soya and mushroom mixture. Add in the garam masala and fry on a low heat for 5 minutes, make sure it doesn't stick to the bottom. Tip in the defrosted green peas and add in the cream and mix well. Cover and cook for another 3-4 minutes.
- Garnish with browned onions and freshly chopped coriander. Serve hot with parathas!