Gobi Matar (vegan)

Cuisine: North Indian Recipes

Course: Dinner

Diet: Vegetarian

Equipments Used: Preethi Blue Leaf Mixer Grinder, Hard Anodised Kadai (Wok)

Prep in

26 M

Cooks in

45 M

Total in

71 M

Makes:

4-5 Servings

Ingredients

• 1 Cauliflower (gobi) , cut into florets
• 1/2 cup Green peas (Matar)
• 1/8 teaspoon Turmeric powder (Haldi)
• 1/2 teaspoon Coriander Powder (Dhania)
• 1 teaspoon Red Chilli powder
• 1/2 teaspoon Garam masala powder
For the gravy
• 2 Onions
• 4 Tomatoes
• 2 Green Chillies
• 4 cloves Garlic
• 1/2 inch Ginger
For the cream
• 20 Whole Almonds (Badam) , soak in warm water for 15 minutes and peel the skin
• 15 Cashew nuts
For tempering
• 1 tablespoon Oil
• 1/2 teaspoon Cumin seeds (Jeera)
For garnish
• Coriander (Dhania) Leaves , few sprigs

How to make Amritsari Gobi Matar Recipe (Punjabi Style Creamy Cauliflower and Peas Curry)

1. To begin making the Amritsari Gobi Matar recipe, grind the ingredients given under ‘for the gravy’ into a puree using a mixer grinder.

2. Grind the soaked and peeled almonds and cashews into a cream by adding 1/4 cup of water. You can adjust the consistency while grinding.

3. Heat a pan/wok with oil and temper with cumin seeds. Add the puree, turmeric powder, chilli powder, dhania powder, salt and cook over low flame for 5 to 7 minutes.

4. Now add the cauliflower, peas and mix well. Add 1/2 cup water (adjust) and cook them covered till the cauliflower is just done and soft but not mushy.

5. Add the garam masala powder and stir in the almond cashew cream and let it come to a boil.

6. Switch off, garnish with cilantro leaves and serve hot. Serve Amritsari Gobi Matar along with Pudina Tawa Paratha for a delicious weekday lunch or dinner.

Baked Tempeh with maple marinade

 

Easy Baked Tempeh with Maple Marinade

With simple ingredients and very little effort, you can enjoy this Easy Baked Tempeh in no time! Serve this vegan protein with grain bowls, salads, wraps, and so much more. Flavored with a simple, homemade Maple Mustard Marinade, this recipe is sure to become your new favorite plant-based staple.

5 from 3 votes

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Course: dinner, lunch, Main Course

Cuisine: dairy-free, vegan, vegetarian

 

Prep Time: 10 minutes

Cook Time: 30 minutes

Marinating time: 30 minutes

Total Time: 1 hour 10 minutes

 

Servings: 3 people

 

Calories: 202kcal

 

Author: Stephanie McKercher, RDN

Equipment

• ▢
  steamer basket and pot with lid
• ▢
  mixing bowl
• ▢
  Baking sheet lined with parchment paper or a silicone baking mat
• ▢
  Oven

Ingredients

• ▢1 (8-ounce) block tempeh, cut into 1-inch cubes
• ▢¼ cup olive oil or oil of choice
• ▢1 tablespoon soy sauce or gluten-free tamari
• ▢1 tablespoon cider vinegar
• ▢1 tablespoon dijon mustard or mustard of choice
• ▢1 tablespoon maple syrup
• ▢1 tablespoon nutritional yeast (optional)
• ▢1 teaspoon garlic powder
• ▢1 teaspoon onion powder
• ▢1 teaspoon dried basil (optional)
• ▢¼ teaspoon black pepper

Instructions

• Steam the tempeh: Place cubed tempeh in a steamer basket and set over a pot filled with 1 inch of water over medium heat. Cover and simmer for 10 minutes, or until tender. Turn off heat and set aside. (See note.)
• Prepare the maple marinade: In a medium mixing bowl, whisk oil, maple syrup, soy sauce or tamari, cider vinegar, mustard, nutritional yeast (if using), garlic powder, onion powder, basil (if using), and black pepper. Taste and adjust seasoning as desired. (You can do this step while the tempeh is steaming to save time.)
• Stir the steamed tempeh with the maple marinade until evenly coated and wait at least 30 minutes for the flavors to be absorbed. (See note.)
• Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat.
• Transfer the marinated tempeh to the baking sheet and bake for 10 minutes. Remove the baking sheet from the oven and stir the tempeh. Return the baking sheet to the oven and bake for 10 additional minutes (20 minutes total), or until the tempeh is golden brown and warmed through.

Notes

Steaming note: Steaming the tempeh removes bitterness, tenderizes, and allows it to better absorb flavor from the marinade. However, you can skip this step if you’d like.

Marinating note: Marinate the tempeh in a mixing bowl or zip top bag for 30-60 minutes at room temperature. If making ahead, you can also cover and marinate steamed tempeh in the refrigerator overnight. Store marinating tempeh in the fridge if you plan to marinate for 2 or more hours.

Serving suggestion: Serve with cooked rice and fresh basil leaves if desired. This baked tempeh also works great for grain bowls, salads, and wraps.

Storage: Store baked tempeh in an airtight container in the refrigerator for up to five days.

Freezing: Freeze in a freezer-safe bag or container for up to three months. Thaw in the refrigerator overnight. Reheat in the oven or microwave until warmed through.

Nutrition facts are only an estimate. Note that the entire marinade is included in the calculation, but you likely won't consume all of it. 

Nutrition

Serving: 0.33recipe | Calories: 202kcal | Carbohydrates: 8g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 393mg | Potassium: 120mg | Fiber: 1g | Sugar: 4g | Vitamin A: 7IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 1mg

Lemon Pepper Tempeh

 

Favorite Lemon Pepper Baked Tempeh Cubes

AUTHOR – GENA HAMSHAW

PRINT RECIPE  PIN RECIPE

PREP TIME:5 MINUTES

COOK TIME:20 MINUTES

MARINADE TIME2 HOURS

TOTAL TIME:2 HOURS 25 MINUTES

YIELDS:4 SERVINGS

Ingredients

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• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons tamari (substitute Bragg's Liquid Aminos, coconut aminos, or soy sauce)
• 1 teaspoon Dijon mustard
• 2 teaspoons agave or maple syrup
• 1 tablespoon OLIVE OIL
• 1/4 teaspoon heaping black pepper, plus extra.
• 8- ounces tempeh, cut into cubes

Instructions

• Whisk all of the ingredients except for the tempeh together in a small bowl. Place the tempeh cubes in a glasslock storage container and pour the marinade over them. Cover and shake the container so that the tempeh is coated on all sides. Allow the tempeh to marinate for at least two hours in the fridge, or up to overnight.
• Preheat your oven to 350F. Place the tempeh cubes on a parchment lined baking sheet and give them an extra turn of black pepper. Bake the tempeh for 15-20 minutes, or until the edges of the cubes are golden brown, flipping the cubes over halfway through baking. Serve.

Hope you’ll enjoy the cubes and whatever culinary creations they inspire!