Vegan Richa Eats

Vegan Richa is the award-winning recipe developer, blogger, and creator behind VeganRicha.com. Richa started sharing healthy recipes inspired by her Indian upbringing in 2009. Her changes in food philosophy over the years are reflected in her recipes. Her transition to a plant-based diet came from her compassion for animals as she fostered dogs. Richa also strives to use less processed, whole ingredients. When experimenting with new products or substitutes to learn how they taste and work as an ingredient, she eventually phases them out with homemade or unprocessed alternatives.

Try some of Richa’s recipes that she has kindly shared with us! Here you will find recipes for her Vegan Matar Tofu and Carrot Halwa Coconut Burfi Bars, which you can learn more about directly on her blog.

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Vegan Matar Tofu

© 2023 Vegan Richa | Vegan Matar Tofu

INGREDIENTS

For the tofu:

• 14 oz (400 g) firm or extra firm tofu, pressed for at least 15 mins, cubed

• 2 tsp nutritional yeast

• 1 tsp cornstarch or tapioca starch

• 1/4 tsp salt

• 1/2 tsp paprika

For garnish:

• cilantro

• julienned ginger

For the sauce:

• 2 tsp oil

• 1/2 tsp cumin seeds

• 1 - 1.5 cups (250 ml) of water

• 1 green chili finely chopped, Richa uses serrano or Indian

• 2 tsp ginger garlic paste or minced ginger and garlic

• 1/4 tsp Kasuri Methi dried fenugreek leaves

• 2 tsp ground coriander

• 1/2 tsp Kashmiri chili powder or paprika

• 2 tsp chickpea flour or regular flour

• 1 cup (262 g) tomato puree, about 8 oz

• 1 cup chopped onion

• 1 tsp garam masala

• 1/2 cup peas fresh or frozen

• 1/2 in of ginger julienned

• 1/2 tsp turmeric

• 1/2 tsp salt

• 1-2 bay leaves

DIRECTIONS

1. Add tofu, nutritional yeast, corn starch, salt, and paprika. Mix and toss well to coat.

2. Crisp up the tofu- heat 2 teaspoons of oil in a skillet over medium-high heat. Once hot, add the tofu and pan fry for 7-8 mins until crisp and mostly golden. Alternative option to bake instead of fry: Transfer the tofu to a parchment-lined baking sheet, spreading it evenly, and bake it at 400ºF (205ºC) for 20-25 mins.

3. Make the sauce- heat the oil in that same skillet over medium heat. Once hot, add the cumin seeds. When they darken in color and are fragrant, add the bay leaves, onion, green chili, ginger-garlic, and a good pinch of salt. Cook until the onion is golden. Then add in the ground spices: turmeric, coriander, Kashmiri chili powder, and chickpea flour, and mix in.

4. Cook until the flour and spices are a bit roasted (half a min). Add in the tomato puree, salt, water, fenugreek leaves, garam masala, and julienned ginger (set aside some of the julienned ginger for garnish)

5. Let the tomato mixture come to a boil, and mix in the tofu and the peas. Continue to simmer for 5 mins. Add more water if needed to make it saucier. Take it off the heat then taste and adjust salt and flavor.

6. Garnish with cilantro and the reserved julienned ginger and serve with some naan, flatbread, or rice.

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Carrot Halwa Coconut Burfi Bars

© 2023 Vegan Richa | Carrot Halwa Coconut Burfi Bars

INGREDIENTS

For the coconut burfi layer:

• 1.5 cup (127.5 g) desiccated coconut (finely shredded coconut)

• 1 1/4 cup (282.5 g) full fat coconut milk

• 1/2 cup (100 g) sugar (Indian sweets are sweet! Use 2 tbsp less if needed)

• Pinch of salt

• 1/4 tsp ground cardamom or crushed seeds of 2 cardamom pods

For the carrot halwa layer:

• 1 1/4 cup (160 g) grated carrot

• 2 tbsp maple syrup

• 1/4 cup (28 g) almond flour

• 1/4 cup sugar

• 1/4 tsp cardamom

• 1/8 tsp lime zest, optional

• 1 tbsp all purpose flour or use rice flour or cornstarch for gluten-free

• 1 tsp vegan butter

DIRECTIONS

1. Make the coconut burfi layer- add the coconut milk and sugar to a pan over medium heat and bring to a boil. Mix the sugar in well. Add in the desiccated coconut and mix well to hydrate all the coconut by pressing and mixing. Note: If your shreds are large, pulse in a blender until they are closer to semolina. Cook until it comes together like a soft dough for 7-10 mins. Stir frequently so the coconut doesn’t burn.

2. Mix in the cardamom and salt then take it off the heat. Transfer to a parchment lined 8x8” or 9x9” brownie pan or baking dish. Press it evenly with a spatula, then put it in the fridge to set for 15-20 mins.

3. Make the carrot halwa- add the carrots, maple syrup, and almond flour to the skillet over medium heat. Cook for 6-8 mins until the carrots no longer smell raw and aren’t moist. Add the sugar, flour, cardamom, zest (if using), and butter, then mix it altogether. Cook for 5-8 mins. Taste to check if the carrots are cooked and caramelized to your preference. Once it’s cooked to your liking, press and mix to bring together like a dough.

4. Take the coconut burfi pan out of the fridge. Transfer the carrot mixture to the pan. Using a spatula, press and spread it evenly on top of the coconut layer. Top with chopped pistachios and press them in. Chill the burfi for an hour, then remove the burfi bars using the parchment. Slice and serve. You can leave the bars on the counter if you eat it in a few hours.

Check out our latest issue to learn more in depth about Vegan Richa and discover other sustainable related content!