Vegan Mushroom Masala Food

VEGAN MUSHROOM MASALA

Vegan Mushroom Masala image

Mushroom masala is a classic Indian dish that is flavorful, warming, and simple to make. It is also known as "mushroom masala curry" or "mushroom curry". This recipe yields a curry that is pretty delicious over a bed of rice, accompanied by chapati, or even by itself. This is a purely vegetarian meal that is also vegan-friendly.

Provided by Jerry Trevino

Categories World Cuisine Recipes Asian Indian

Time 40m

Yield 4

Number Of Ingredients 19

Ingredients

2 tablespoons vegetable oil
1 (2 inch) cinnamon stick
1 teaspoon cumin seeds
2 pods green cardamom
2 whole cloves
1 star anise
1 bay leaf
½ onion, finely chopped
1 tablespoon ginger-garlic paste
2 tomatoes, pureed
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon chili powder, or to taste
salt to taste
8 ounces mushrooms, thinly sliced
½ cup water
1 tablespoon cashew powder
1 teaspoon garam masala
½ teaspoon kasoori methi

Steps:

Heat oil in a medium saucepan over medium heat. Add cinnamon, cumin seeds, green cardamom, cloves, star anise, and bay leaf. Stir to allow oil to absorb flavors and aroma, about 30 seconds.
Stir in onion and saute until it becomes slightly caramelized, about 10 minutes. Stir in ginger-garlic paste until smell diminishes, about 1 minute. Add tomatoes and stir for 3 to 4 minutes. Add coriander powder, turmeric, and chili powder. Allow sauce to reduce, 3 to 5 minutes. Stir in salt. Add mushrooms and stir until coated with sauce.
Pour in water and allow mushrooms to cook in sauce until slightly soft, 5 to 7 minutes. Stir in cashew powder and garam masala and let cook, stirring, for about 2 minutes. Break kasoori methi into fine pieces and stir into meal; remove from heat, and serve.

Nutrition Facts : Calories 125.8 calories, Carbohydrate 9.2 g, Fat 8.7 g, Fiber 3.1 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 182.4 mg, Sugar 3.6 g

VEGAN VEGETABLE MASALA

Vegan Vegetable Masala image

Customize this Indian-inspired vegan vegetable masala recipe by using any of your favorite vegetables, and throwing in a protein like seitan, tofu, or tempeh. Serve piping hot over a bed of rice or quinoa.

Provided by chefcs

Categories Side Dish Vegetables

Time 55m

Yield 4

Number Of Ingredients 16

Ingredients

1 teaspoon canola oil
½ onion, chopped
2 cloves garlic, minced
1 jalapeno, chopped
1 teaspoon ground coriander
1 teaspoon garam masala
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon salt
1 (15 ounce) can tomato sauce
1 cup coconut milk, or more to taste
1 tablespoon pure maple syrup
2 carrots, chopped
1 medium potato, peeled and chopped
1 red bell pepper, chopped
1 cup cauliflower florets, broken into bite size pieces

Steps:

Heat oil in a large saute pan over medium heat. Add onion, garlic, and jalapeno peppers and cook until onion is soft and translucent, about 5 minutes. Stir in coriander, garam masala, cumin, paprika, and salt; saute until fragrant, about 1 minute. Pour tomato sauce into the pan and simmer until thickened, about 15 minutes.
Add coconut milk and maple syrup and heat until warm. Taste sauce, adding more coconut milk or spices needed.
Add carrots, potato, bell pepper, and cauliflower florets to sauce; toss well to coat. Cover, and simmer until vegetables are crisp, but fork-tender, about 10 minutes. Serve hot.

Nutrition Facts : Calories 250.5 calories, Carbohydrate 30.6 g, Fat 14 g, Fiber 6.6 g, Protein 5.4 g, SaturatedFat 10.9 g, Sodium 888.8 mg, Sugar 12.4 g

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