Tacos To Lasagna: 5 Plant-Based Recipes For Your New Year's Treat

As the year passed, we saw that plant-based meat had undergone an upsurge in demand for vegetarians and non-vegetarians who wanted to try new recipes. At the same time, plant-based meat replacements have become more prevalent for the non-vegetarians who decided to opt for better alternatives for ethical reasons. Although many customers are unfamiliar with the notion, it is slowly but steadily moving onto plates across the country. As a result, various new-age domestic producers and foreign suppliers have entered the Indian market to provide cutting-edge meat alternatives manufactured from pulses, soybeans, wheat, seeds, and other substances with maximum nutritious value.

Mutton Keema recipes by Mumbai food blogger Shraddha Chhabria

• 1 tbsp oil
• 4-5 cloves of garlic, minced
• 2 tsp of grated ginger
• 1 large onion, finely chopped
• 1 cup of tomato puree
• ½ tsp turmeric powder
• 2 tsp of coriander (dhania) powder
• 2 tsp of garam masala
• 2 tsp amchur (dried mango) powder
• 2 tsp of red chilli powder
• Salt, to taste
• 2 tsp jeera (cumin) powder
• 1 tsp coconut sugar
• 1 cup of Blue Tribe Plant-Based Mutton Keema
• 50 ml of water
• 6 Lasagna sheets, boiled to al dente
• 1 cup of vegan white sauce
• Grated vegan cheese
• Thinly sliced red onions

Method:

1. Preheat your oven to 190 degrees Celsius. Add some oil to a pan and saute the garlic until it turns slightly brown. Add in ginger and onions and saute till onions are translucent.
2. Now, add in the tomato puree, spices and salt. Simmer for 4-5 minutes.
3. Add in the sugar, followed by the Blue Tribe Mutton keema. Add in 50 ml of water and cover to simmer for 5-6 minutes, stirring periodically.
4. Boil and prep lasagna sheets and grate your favourite vegan mozzarella cheese.
5. Layer the lasagna sheets with the plant-based keema mix, white sauce, vegan cheese, red onions and oregano, as shown in the video.
6. Bake at 190 degrees Celsius for 12-14 mins, till the top, is golden brown.
7. Garnish with greens and serve hot!

Desi Keema Tacos

Ingredients:

• 1 tbsp oil
• 2 tsp of garlic paste
• 2 tsp of ginger paste
• 1 large onion, finely chopped
• 1 cup of tomato puree
• ½ tsp turmeric powder
• 1 tsp of coriander (dhania) powder
• 1 tsp of garam masala
• 1 tsp amchur (dried mango) powder
• 1.5 tsp of red chilli powder
• Salt, to taste
• 2 tsp coconut sugar
• 1 cup of Blue Tribe Plant-Based Mutton Keema
• Dash of water
• Shredded vegan cheese
• Coconut yoghurt coriander chutney
• Salsa
• Taco shells
• Diced tomatoes
• Shredded lettuce

Method:

1. In a pan, add in some oil and sautee the garlic till it starts turning slightly brown. Next, add ginger and onions and saute till the onions are translucent.
2. Now, add in the tomato puree, spices and salt. Simmer for 4-5 minutes.
3. Add in the sugar, followed by the Blue Tribe Mutton keema. Add a dash of water and cover to simmer for 5-6 minutes, stirring periodically. Let the mix dry out completely.
4. Serve as a DIY platter with taco shells, vegan cheese, chutney, salsa, diced tomatoes and shredded lettuce!

Keema Lettuce Cups

Ingredients:

• 1 tbsp oil
• 5-6 cloves of garlic, minced
• 2 tsp of ginger
• 1 large onion, finely chopped
• 1 medium tomato, finely chopped
• 2 tsp of red chilli powder
• 2 tsp of cumin (jeera) powder
• 1.5 tsp of garam masala
• ½ tsp turmeric (Haldi) powder
• Salt, to taste
• 1 cup of Blue Tribe Plant-Based Mutton Keema
• A handful of frozen or fresh peas
• Creamy coconut yoghurt
• Iceberg lettuce leaves soaked in ice-cold water for 20-25 minutes.

Method:

1. Separate and soak iceberg lettuce leaves in ice-cold water to crisp up.
2. In a pan, add in some oil and sautee the garlic till it starts turning slightly brown. Next, add ginger and onions and saute till the onions are translucent.
3. Add in diced tomatoes, spices and salt. Sautee for 2-3 minutes till the raw smell goes away. Next, add in the Plant-Based Mutton Keema and peas, followed by a dash of water. Uncover and cook for 3-4 minutes; now, cover and cook for 5-6 minutes. Stir periodically to prevent burning.
4. Cool the keema mix. Meanwhile, drain the water from the lettuce, leave and let them dry.
5. Serve with spiced coconut yoghurt!

Keema Pizza

Ingredients:

• 1 tbsp oil
• 2 tsp of minced garlic
• 2 tsp of grated ginger
• 1 green chilli, finely chopped
• 1 large onion, finely chopped
• ½ cup tomato puree
• 2 tsp coriander (dhania) powder
• 1.5 tsps of garam masala powder
• 1.5 tsp of red chilli powder
• 2 tsp of cumin (jeera) powder
• ½ tsp turmeric (Haldi) powder
• 1 tsp chaat masala
• 1 tbsp tomato ketchup
• Salt, to taste
• 3/4 th cup Blue Tribe Plant-Based Mutton Keema
• 2 pizza bread
• Shredded vegan mozzarella cheese
• Oregano and chilli flakes
• Herbs to garnish

Method:

1. In a pan, add in some oil and saute the garlic until it turns slightly brown. Next, add ginger, green chillies and onions and saute till onions are translucent.
2. Add the tomato puree, spices, salt, chaat masala and tomato ketchup. Till the raw smell goes away, stir and cook well.
3. Add in the Plant-Based Mutton Keema and mix well. Add a dash of water and let it cook for 6-7 minutes, occasionally stirring to prevent burning.
4. Preheat your oven to 200 degrees Celsius.
5. Spread the keema mix on the pizza bread and grate your favourite vegan mozzarella on the pizza.
6. Bake at 200 degrees Celsius till the bread is golden brown, and the cheese is melted. (roughly 12-14 minutes)
7. Garnish with oregano and chilli flakes. Slice and serve!

Vegan Shepherd’s Pie

Ingredients:

• 1 tbsp oil
• 5-6 cloves of garlic, minced
• 1 large onion, finely chopped
• 1 large carrot, finely chopped
• 1/3 rd cup of fresh or frozen peas
• 1/3 rd cup of boiled sweet corn
• 100ml of water
• 1 large tomato, finely chopped
• 1 tbsp red chilli powder
• ½ tsp turmeric (Haldi) powder
• 2 tsp of coriander (dhania) powder
• Salt, to taste
• 1 cup of Blue Tribe Plant-Based Mutton Keema
• For mashed potato crust:
• 3-4 large potatoes, boiled and peeled
• Up to 1/3 rd cup of plant milk, added 2 tbsp at a time
• Chilli flakes, fresh herbs and microgreens for garnish

Method:

1. In a pan, add in some oil and saute the garlic until it turns slightly brown. Next, saute onions till they are translucent.
2. Add in the diced carrots, peas and baby corn. Next, add in 100ml of water and cover to cook till carrots are cooked through. Next, add the chopped tomatoes, spices, and salt and saute until the raw smell disappears.
3. Add in the Plant-Based Mutton Keema and cook for 6-7 mins, occasionally stirring till cooked through. Preheat your oven to 200 degrees Celsius.
4. Take a large bowl and add in your boiled potatoes. Mash and add salt to taste and plant-based milk a little at a time. Keep adding milk till the potato mix is at a spreadable consistency. Next, take a baking tray, add the Keema mix, top with a thick layer of the mashed potato mix, and use your fork to make a pattern.
5. Bake at 200 degrees Celsius till the potatoes are golden brown and toasty. (around 8-10 minutes)
6. Garnish with chilli flakes, microgreens and herbs and serve!