This is my easy and super delicious indo-Chinese Schezwan tofu! Indo-Chinese cuisine is a sub cuisine of Indian cuisine. It is adapted from both Chinese and Indian cuisines and has its own dishes and sauces. Many of the dishes are similar to Chinese dishes but have added spices and flavors and often have a slightly different name- like this schezwan tofu, which is different from Chinese Szechuan tofu. This Indochinese version usually uses Indian paneer cheese. I am using tofu for the recipe. You can use other plant based proteins as well.

To make this simple dish, you crisp up the tofu and stir fry it with store-bought Schezwan sauce and some veggies, thicken with a little bit of cornstarch, and it’s done. 

You can use Schezwan sauce or use the Schezwan chutney that you can find in Indian stores or online or use the Chinese sauce. The indo chinese chutney or sauce is more flavorful and more garlic-y than the conventional store ones.

You can also make your own Schezwan sauce from scratch at home with some garlic and dried chilies( milk chilies like Kashmiri chilies). See recipe notes for a quick version. Serve it over plain or schezwan rice, quinoa or Hakka noodles.

Why You’ll Love Schezwan Tofu

• easy, 30-minute, one-pan meal
• restaurant style that you can make at home!
• lots of crunchy veggies in sticky-sweet-mildly spicy Schezwan sauce
• gluten-free and nut-free with a soy-free option

Continue reading: Schezwan Tofu (Indo-Chinese 1 pan 30 minutes)

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This comforting dish features seasoned tofu topped with juicy fresh tomatoes and a garlic-cheese-breadcrumb topping. It’s the best way to use really good tomatoes, like heirloom or beefsteak tomatoes, which are super juicy and delicious. This is a great summer dish, and it works really well for the holidays, too!

Just slice up your tomatoes, then use a cookie cutter to cut the tofu into similar-sized rounds, as well, for a good presentation.

If you don’t want to cut the tofu into rounds, you can just slice it up and arrange the tomatoes on top of the tofu rectangles in the baking pan. Do as you like, and then make this delicious herb-garlic-breadcrumb-cheese mixture that you put on top along with a little bit of olive oil to help crisp everything up.

Then bake it. It’s as simple as that! 

This vegan Caprese salad-inspired casserole bakes into this very delicious dish that you will remember for a long long time. It is a great side dish, or you can make it a meal by serving it with some creamy pasta or some sourdough or bakery bread.

Why You’ll Love Vegan Caprese Casserole

• easy, 1-pan meal with amazing flavors and textures
• great way to use good, juicy tomatoes
• crunchy garlic breadcrumb topping is just so addictive!
• gluten-free, soy-free, and nut-free options

More Cheesy Vegan Recipes

• vegan liquid mozzarella
• Vegan Pizza Bowl
• Spinach and Mozzarella Cheese Melts
• Jalapeno Skillet Mac and Cheese
• Melty Cashew Mozzarella Sticks

Continue reading: Baked Vegan Tofu Caprese Stacks

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You guys love my baked jackfruit biryani, so I decided to make another baked biryani for you. Biryani is a Rice dish often with added meats. Many regional cuisines of India have their own variations of this rice dish. They can vary significantly, some just a few spice differences while other with the processes and methods as well. Today we are making a royal biryani from Awadhi (Lucknowi) cuisine.

Lucknowi cuisine (north-central Indian cuisine) has influence from Mughal, nawabi, and Punjabi cuisines with its own dishes. Lucknowi Biryani is usually made with meat, like lamb. I’m using tofu here as the protein, I’m using the same spices that make that biryani ultra delicious and special. Come along with me on my mission to explore regional Indian cuisine as well as make vegan versions of meat heavy Indian recipes!

Biryani is a rice dish, which usually has a really flavorful protein added to it. Everything is layered in a pot to get all of the flavors infused into the rice, and it’s served either as-is or with some yogurt dip raita or as a side dish. The traditional cooking requires many pans and multiple steps to get all the flavor in the protein and the rice which is then layered and slow cooked in a covered/sealed container. I simplify that whole process by baking the Biryani so you need just 1 baking dish and a few minutes of active time in the kitchen!

I’m using very specific spices in this recipe for that particular authentic flavor. If you don’t have all of the spices, use whichever spices you have and add in some extra garam masala, or you can use the spices from my jackfruit biryani.

Why You’ll Love Lucknowi Biryani

• Crisp spiced tofu and rice flavored with a mix of whole and ground spices
• same incredible, layered, complex flavors baked in a single pan in the oven
• only 15 minutes of active time and the rest hour is baking in the oven
• naturally gluten-free with easy nut-free, soy-free, and oil-free options

Continue reading: Lucknowi Biryani (North Indian Spiced Tofu Rice Bake)

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This is a hearty mutton (meat) recipe that I’ve adapted from Pahadi cuisine and converted to a vegan curry. Pahadi means mountains, and the mountainous regions in India have their own cuisine. There are many states in the region and this mountain cuisine varies based on the state and city cuisines.

Many of the recipes from the cuisine use lots of whole spices in the sauce. Like all of my other vegan Indian recipes, even you don’t have all of the whole spices, you can still make the recipe. It will still have enough flavor overall, but you definitely should try it with the listed spices at least once. 

I often also use these spices, like the Kashmiri chili powder and black cardamom, in other recipes, so if you get a bag, you’re going to keep using them. 

Get them from the Indian store, because you can get a smaller quantity for much cheaper than online. You can also order from Indian stores online, because they often deliver, as well. 

You can bake or pan-fry the tofu for this recipe. I’m pan frying in the video, but the recipe includes baking instructions, as well. You can also use other proteins like pumpkin seed tofu, seitan, tempeh, soycurls or chickpeas/beans! Come along with me on this journey to try out the various regional Indian cuisines, made easier!

Why You’ll Love Pahadi Tofu Curry

• rich, flavorful, tomato-yogurt curry sauce with lots of whole and ground spices
• tender, toothsome tofu pieces
• one-pan meal
• Indian regional cuisine recipe
• only 40 minutes to make it

More Indian Curry Recipes

• South Indian Eggplant Curry Casserole
• Malai Tofu Curry
• Aloo Matar – Indian Peas & Potato Curry
• Vegan Malabar Curry with Veggies & Beans

Continue reading: Pahadi Curry (1 Pan North Indian Mountain Tofu Cardamom Pepper Curry)

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This curry rice gets its incredible flavor from Jamaican curry powder that you make from scratch. If you’d rather not make the spice mix, you can use store-bought Jamaican curry powder instead.
Crisped up soycurls, loads of veggies and potato, rice, Jamaican curry powder, coconut milk all come together to make an easy meal. It’s like a vegan version of Jamaican curry chicken and rice!

It’s hearty, flavorful, delicious and needs just 1 pan. Perfect for weeknights. Serve with fresh lime, some non dairy yogurt, or a chili garlic sauce!

This curry rice is just so versatile. Use other veggies of choice and it goes well with a variety of proteins. You can use different proteins of choice, like beans, chickpeas, or tofu instead of the soy curls. Use other spice blends for variation such as curry powder, garam masala, Berbere or Cajun!

Why You’ll Love Jamaican Curry Rice

• flavorful dish with plenty of protein and veggies
• make your own Jamaican curry powder or use store bought!
• easy one-pot meal ready in just over 30 minutes
• naturally gluten-free and nut-free with easy soy-free option

More Jamaican-Inspired Recipes 

• Jamaican Jerk Jackfruit Wraps
• Cannellini and Lentil Jamaican Curry
• Scalloped Potatoes and Cauliflower with Jamaican Curry Spices
• Jamaican Jerk Black Bean Tacos

Continue reading: Jamaican Curry Rice (gluten-free, nut-free, one pot)

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This high protein vegan stew uses both chickpeas and red lentils. The stew has a simple base of aromatics, herbs, sun dried tomato, vegan parmesan and non dairy milk. The red lentils break down during cooking and thicken up the stew, so you don’t necessarily need a cream addition. You can even serve it over roasted veggies or with garlic bread or however else you like. No matter how you serve it, this lentil chickpea stew is a perfect, easy meal for a cool, spring evening.

If you’re looking to change up your game from making all of the lentil curries or chickpea curries, this chickpea lentil stew is for you. It uses Italian herbs and oregano ,mirepoix and some sun-dried tomato for all that umami flavor in the sauce, and it is amazing over some toasted garlic bread or sourdough or over pasta or baked potato.

I also offer an option to make this into a curried lentil chickpea stew with just a simple adjustment to the spices.

Why you will love this Lentil Chickpea Stew

• easy, one pot meal that’s packed with protein and flavor
• versatile! Use other cooked lentils and use cooked chickpeas, white beans, or butter beans. You can also change the flavor to curried, if you like.
• tender beans in a thick, flavorful sauce
• naturally gluten-free, soy-free, and nut-free

Continue reading: Herbed Red Lentil Chickpea Stew (1 pan, nut-free, soy-free, gluten-free)

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If you’re new to gochujang, it’s a spicy, fermented Korean chili paste with a little bit of a sweet flavor. It’s amazing in sauces, like the sauce and dressing for this gochujang rice bowl!

We’re going to up the flavor ante in this recipe by combining gochujang paste with gochugaru flakes. Gochugaru is the chili used to make gochujang paste, so it really doubles down on that incredible flavor!

This sheet pan meal has lots of veggies, and everything baked on one baking dish! You make this delicious marinade with both gochujang paste and gochugaru flakes for a deep, gochujang flavor for the veggies and protein. And While everything bakes up together, you make a tangy, refreshing dressing with vinegar and gochugaru flakes along with a little bit of maple for the sweet. Double the flavor! The dressing livens the bowl up even more as it pairs amazingly with the roasted veggies as well as crunchy lettuce or rice or any other accompaniments.

After baking, you simply dress the veggies and protein and serve. You can serve the gochujang bowls as-is with the roasted veggies and protein or serve it over rice or as a salad with some fresh spring greens or lettuce. Or add the mixture to wraps! You can also serve this as an entree with cooked greens on the side.

The dressing is just fabulous. If you want to add to the freshness, feel free to add sliced, fresh onion, cucumber, or carrots to pickle them a little bit and then use that extra crunch on your gochujang bowls. How gorgeous is that pan dinner!

My formula to make banging Sheet pan dinners!

• Get your veggies, chop into similar size pieces
• get the proteins. Use a mix such as cubed tofu and beans or chickpeas. Or tempeh or seitan and beans or nuts
• decide on a flavor profile. Spicy savory. For eg Cajun, Berbere, chipotle pepper, gochugaru pepper, Indian garam masala, Jamaican jerk etc.
• toss and bake.
• pair with simply zingy lemony dressing or creamy dressing or sweet and tangy dressing.
• serve as bowl or with bread or with rice or crunchy greens/lettuce
  

Why You’ll Love Gochujang Rice Bowls

• one-pan meal that’s packed with flavor!
• so versatile. Use whatever veggies you have on hand, and serve over lettuce, rice, noodles, in wraps, etc.
• double gochujang flavor from both gochujang paste and gochugaru flakes
• optional quick pickled veggies go on top to add freshness and crunch!
• nut-free with gluten-free and soy-free options

Continue reading: Sheet Pan Gochujang Bowl (1 pan, nut-free with gluten-free and soy-free options)

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Chole, is a traditional chickpea curry from different northern states of India. Punjabi chole comes from the state of Punjab and has this distinct flavor profile in the sauce. Caramelized onion, whole spices, melt in your mouth chickpeas, this chole feels like home. Once you make this restaurant style chickpea curry, you will make it again and again!

The sauce is made with lots of caramelized onions, black cardamom, ginger, garlic, and a chole masala blend that you can find in an Indian grocery store or online. If you can’t find chole masala, you can use garam masala instead.

The other feature of Punjabi chole is that you cook the chickpeas until they are super soft and melt in your mouth and the color of the chickpeas and the sauce becomes almost the same. That is why the pressure cooking time is much longer than what you would for chickpeas that are just about cooked for using in salads.

This is also applicable for a lot of other beans or legume-based Indian dishes. They are usually cooked for a longer time, like you’d cook a chili, so that everything caramelizes and becomes aromatic, and the beans almost begin to dissolve into the sauce, and all of the flavors of the sauce go into the beans. If you follow my recipe exactly, that’s the texture that you’ll get.

If you prefer a firmer chickpea texture, you can just cook it for about half the cooking time, and it will still work out well.

Instead of chickpeas, you can use other beans in this recipe, because the sauce is where all the flavor is at! 

Chole is the original Chana masala. Chana masala is a simpler chickpea curry and everyone has their own version, not necessarily authentic indian. For the real deal, try this chickpea curry and fall in love with chickpeas all over again.

Why You’ll Love Punjabi Chole

• melt-in-your-mouth chickpeas in a creamy, caramelized sauce thats packed with Indian spices!
• easy to make in the Instant Pot or on the stovetop
• naturally gluten-free, soy-free, and nut-free

Continue reading: Punjabi Chole (North Indian Chickpea Curry) Instant pot. stovetop option.

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This is a super quick, one-pot meal with that same, delicious Mongolian sauce that is often used to make Mongolian beef or chicken. Here, I’ve made a vegan version using chickpeas.

This sauce is often paired with crisp battered chicken in Chinese and Asian restaurants. It’s of Chinese-American origin and is popular for its sticky sweet spicy ginger pepper flakes flavor profile.

You can use addictive Mongolian sauce in so many ways! If Mongolian chickpeas aren’t for you, feel free to change it up to your vegan protein of choice. The sweet sauce goes amazingly well with literally anything. You can make this with crispy tofu, soy curls, seitan, or vegan chicken, if you prefer.

It’s just a fabulous sauce to use everywhere you like!

Why You’ll Love Mongolian Chickpeas

• quick and easy one-pot meal ready in a half hour
• addictive sweet-sticky-spicy sauce
• versatile! Use your plant-based protein of choice like crispy tofu, vegan chicken, or seitan.
• naturally nut-free and gluten-free

More Delicious Stir Fries

• Sweet and Sour Tofu Veggie Stir Fry
• Sticky Ginger Sesame Tofu Stir Fry
• Gochujang Tofu Stir Fry
• Sesame Shallot Soy Curl Stir Fry

Continue reading: Mongolian Chickpeas (one pot, gluten-free, nut-free)

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Beans are having a moment especially large beans like cannelini or butter beans ! These beans work wonderfully in this super quick and easy rosé sauce. The creamy pink sauce with the bean protein makes for a satisfying dinner with pasta or with bread to dip! The rosé sauce is dairy-free and so simple. 

This is a super simple 30-minute recipe with a really delicious tomato cream sauce. It all comes together in one pot with everyday ingredients for a delicious, satisfying weeknight meal! And it smells amazing and looks gorgeous!

Just sauté some aromatics, add your non-dairy cream of choice along with tomato puree and Italian herbs. Bring it to a boil, add in your beans, simmer for a few minutes and it’s done. Garnish with some vegan Parmesan and fresh basil to bring out all of those amazing flavors!

You can use pretty much any kind of white beans in this quick rosé sauce, like butter beans, cannellini beans, or great northern beans. You can also use cubed tofu or chickpeas!

These are great to serve with some toasted sourdough or garlic bread or even naan or pita bread. Or, you can serve this over pasta or even mashed potatoes or baked potatoes. 

However you serve it, you’re going to love this simple pink sauce.

Why You’ll Love Rosé Sauce Beans

• one-pan, 30-minute meal
• tender beans in flavorful tomato cream sauce
• high protein vegan recipe
• versatile dish! Serve with bread to dip, over pasta, or over baked or mashed potatoes
• naturally gluten-free, options for soy-free, and nut-free

Continue reading: Beans in Easy Rosé Sauce (1 pan, 30 minutes, nut-free, soy-free, gluten-free)

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