Vegan Recipe Collection Over 800 Vegan Recipes

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1 tbsp vegetable oil
½ tsp cumin seeds
¼ tsp ground asafoetida
2.5cm / 1inch cinnamon stick broken into 2-3 pieces
5-6 cloves
2 bay leaves
1-1 ½ tbsp sugar
¾ -1 tsp salt
Method
Make the soup base: put the soya-yoghurt and chickpea flour into a container of an electric blender.
Add 750ml/1 ¼ pints/3 cups water. Blend thoroughly. Add the ginger chillies and coriander. Blend to
mix. Set aside.
Heat the oil in a large pan over medium-high heat. When hot, add the cumin seeds. As soon as they
begin to change colour, a matter of seconds, add the asafoetida, cinnamon, cloves and bay leaves. Stir
and fry for a few seconds or until the bay leaves darken in colour. Quickly add the soup base, sugar and
salt. Stir and bring to the boil.
Reduce the heat to very low and leave to simmer gently for 15 minutes. Remove from the heat.
Gingery Cabbage and Peas – Kobi Vatana Nu Shak
If you can get fresh peas, boil them first until just tender, drain them and then refresh them in cold water
before using them in this recipe. Frozen peas should be defrosted thoroughly in warm water and then
used. You may serve this dish with any Indian meal.
Ingredients
3 tbsp peanut oil or any other vegetable oil
½ tsp cumin seeds
¼ tsp ground asafoetida
6-7 fresh hot green chillies, finely chopped
7.5cm/3inch piece of fresh ginger, peeled and finely grated
½ tsp ground turmeric
450g/1 lb green cabbage, finely shredded
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