vegetarian vindaloo

This quick and delicious bean vindaloo recipe is my answer to cravings for Indian curry take out. Sweet onions, warming ginger, spices, crushed tomato and splashes of vinegar and lemon infuse the creamy kidney beans with so much flavour. Low in fat but high in protein, iron, complex carbohydrates and fiber, this vegan vindaloo is much healthier than the meaty versions and can be made in 30 minutes!

Vegan Vindaloo | Kidney Bean Vindaloo

red onion

cumin seeds

mustard

coriander

cloves

black pepper

turmeric

paprika

cinnamon

red chilies

1" knob of ginger, peeled + crushed

garlic, crushed

kidney beans (about 2 large cans drained)

tomatoes

balsamic vinegar

sugar

salt

lemon juice,

Saute onions over medium-medium high heat for 10...

Saute onions over medium-medium high heat for 10 minutes or until golden. Add cumin seeds and mustard and cook 30 seconds. Add the rest of the spices, garlic, and ginger and cook 1 more minute.

Add crushed tomatoes, beans, balsamic vinegar, sugar, and...

Add crushed tomatoes, beans, balsamic vinegar, sugar, and salt. Turn the heat up and cook until bubbling; about 6 minutes. Turn down to a simmer and cook ten more minutes.

Taste, then add lemon juice. Stir and taste...

Taste, then add lemon juice. Stir and taste again. Adjust acid/sweet/salt/spicy heat to your preference. Keep in mind that it will get more spicy hot as it rests. Enjoy!

https://www.youtube.com/watch?v=xAiyFoe5ZfE

This quick and delicious bean vindaloo recipe is my answer to cravings for Indian curry take out. Sweet onions, warming ginger, spices, crushed tomato and splashes of vinegar and lemon infuse the creamy kidney beans with so much flavour. Low in fat but high in protein, iron, complex carbohydrates and fiber, this vegan vindaloo is much healthier than the meaty versions and can be made in 30 minutes!

I often use this recipe as part of my weekly meal prep and add extra veggies to it. If you do, you'll want to increase the amount of salt added and perhaps spices as well.

Forgive me for not giving you this vegetarian vindaloo recipe video earlier! You've seen it in so many What I Ate videos already and many of you have been asking. There were just too many doughnuts and muffins on my priority list! But now, I'm thinking about making more cozy healthy dishes. Please let me know what you'd like me to veganize next!

--RELATED LINKS--

VEGAN VINDALOO
printable recipe + blog post: http://www.marystestkitchen.com/vegan-vindaloo-kidney-bean-vindaloo/

CHEATER 'BUTTER CHICKEN'
recipe video: https://www.youtube.com/watch?v=po8fGz3HTks

BEEFY BEEFLESS SEITAN:
recipe video: https://www.youtube.com/watch?v=hlODaKhgla8

MAPLE BAKED BEANS:
printable recipe + blog post: http://www.marystestkitchen.com/maple-vegan-baked-beans/

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HOW TO MAKE VEGAN VINDALOO // KIDNEY BEAN VINDALOO | Mary's Test Kitchen

Seared tofu and tender veggies simmered together with Indian spices--what could be better? Forget take-out--this is a spicy veggie vindaloo you can make right at home.

Tofu Vindaloo (Vegan Vindaloo)

onion (small, quartered)

garlic

ginger

Asian chili paste (or to taste)

cumin

dry mustard

grapeseed oil (or other neutral-flavored vegetable oil)

extra firm tofu

vegetable broth

tomato paste

apple cider vinegar

brown sugar

cauliflower (medium

red bell pepper (diced)

beans

Rice or naan (for serving)

Place all of the paste ingredients in a food processor or blender and puree until it reaches a paste consistency, stopping to scrape down the sides of the bowl or pitcher as needed. Set aside.

To make the vindaloo paste:

Add the oil to a large saucepan over medium-high heat. When hot, add the tofu and cook for about 10 minutes, flipping every 2 minutes or so, until it's lightly browned.

Push the tofu out to the sides of the of the saucepan, making a space in the center. Add the vindaloo paste to the center and heat for 1 minute, until fragrant. Add the broth, tomato paste, cider vinegar and brown sugar. Stir gently to combine, then bring to a simmer and add the cauliflower, pepper and green beans.

Reduce heat to low and simmer, uncovered, for 12-15 minutes or until veggies are tender, stirring occasionally. Add up to 1/2 cup of water during cooking if sauce becomes too thick.

Divide onto plates and serve with rice or naan.

To make the Tofu Vindaloo:

Top 2 vegetarian vindaloo recipes from across the web

The most viewed vegetarian vindaloo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Vegan Vindaloo | Kidney Bean Vindal...

Tofu Vindaloo (Vegan Vindaloo)

Top 2 vegetarian vindaloo recipes from across the web

The most viewed vegetarian vindaloo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Vindaloo | Kidney Bean Vindal...

Tofu Vindaloo (Vegan Vindaloo)

The most viewed vegetarian vindaloo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine