Vegan Keema

This Vegan Keema is a bold and flavor-packed plant-based twist on the traditional South Asian favorite, perfect for those looking to enjoy a hearty yet healthy meal. Made with protein-rich textured vegetable protein (TVP), a fragrant blend of spices like garam masala, turmeric, and cumin, and a medley of fresh ingredients including onions, tomatoes, and green chilies, this dish serves up irresistible warmth and depth of flavor. It’s completed with sweet bursts of peas and a vibrant garnish of cilantro, making it a beautifully balanced, protein-packed vegan dinner option. Ready in just 40 minutes, this versatile dish can be paired with steamed basmati rice, warm naan, or even stuffed into wraps for an effortless and delicious meal. Whether for meal prep or a comforting dinner, Vegan Keema will quickly become a go-to recipe in your kitchen!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Textured vegetable protein (TVP)
• 1 cup Water
• 2 tablespoons Olive oil
• 1 large Onion, chopped
• 3 Garlic cloves, minced
• 1 tablespoon Ginger, grated
• 2 medium Tomato, chopped
• 1 Green chili, finely chopped
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Garam masala
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 0.5 cup Frozen peas
• 1 teaspoon Salt
• 2 tablespoons Cilantro, chopped

Directions

Step 1

In a medium bowl, combine the textured vegetable protein with 1 cup of hot water. Stir and let it sit for 10 minutes to rehydrate.

Step 2

While the TVP is soaking, heat 2 tablespoons of olive oil in a large skillet over medium heat.

Step 3

Add the chopped onion to the skillet and sauté for 5 minutes until the onion is translucent.

Step 4

Stir in the minced garlic, grated ginger, and green chili, cooking for another 2 minutes until fragrant.

Step 5

Add the chopped tomatoes to the skillet and cook until they are soft, about 5 minutes.

Step 6

Mix in the ground cumin, ground coriander, garam masala, turmeric powder, and red chili powder, cooking for 1 minute to toast the spices.

Step 7

Drain any excess water from the rehydrated TVP, then add it to the skillet, stirring to incorporate the spices and vegetables.

Step 8

Add the frozen peas and salt, continuing to cook for another 5 minutes, stirring occasionally.

Step 9

Taste and adjust seasoning if necessary, then cook for an additional 2 minutes to let the flavors meld.

Step 10

Garnish the vegan keema with chopped cilantro before serving.

Nutrition Facts

Serving size	(986.4g)

Amount per serving	% Daily Value*
Calories	1139.7

Total Fat 33.1g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2439.4mg	0%
Total Carbohydrate 103.1g	0%
Dietary Fiber 39.5g	0%
Total Sugars 25.8g
Protein 111.4g	0%

Vitamin D 0IU	0%
Calcium 496.5mg	0%
Iron 25.7mg	0%
Potassium 4925.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.8%

Protein: 38.6%

Carbs: 35.7%