Vegan Mutton Keema

Savor the bold, aromatic flavors of Vegan Mutton Keema, a plant-based twist on the classic Indian dish! This recipe features protein-packed textured vegetable protein (TVP) as a hearty alternative to minced meat, infused with an irresistible blend of spices like garam masala, cumin, and turmeric. Cooked with tender green peas, juicy tomatoes, and fresh coriander, this dish delivers the perfect balance of spice and zest, enhanced with a finishing splash of lemon juice. Ready in just 45 minutes, it’s an ideal meal for those seeking a flavorful, vegan-friendly way to enjoy a beloved comfort food. Serve it alongside warm naan, fluffy basmati rice, or as a filling for wraps—perfect for weeknight dinners or meal prepping. Indulge in this richly spiced, protein-rich delight that’s as satisfying as the original!

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 225 grams Textured Vegetable Protein (TVP)
• 500 ml Hot Water
• 2 tablespoons Olive Oil
• 1 large Onion, finely chopped
• 3 Garlic Cloves, minced
• 1 tablespoon Ginger, grated
• 2 Green Chilies, chopped (optional)
• 2 medium Tomato, finely chopped
• 1 teaspoon Ground Coriander
• 1 teaspoon Ground Cumin
• 0.5 teaspoon Turmeric Powder
• 0.5 teaspoon Red Chili Powder
• 1 teaspoon Garam Masala
• 1 teaspoon Salt
• 100 grams Green Peas (fresh or frozen)
• 2 tablespoons Fresh Coriander Leaves, chopped
• 1 tablespoon Lemon Juice

Directions

Step 1

Soak the TVP in hot water for about 10 minutes until soft. Once rehydrated, drain the excess water and set aside.

Step 2

Heat olive oil in a large pan over medium heat. Add the chopped onions and sauté until they turn golden brown, about 5 minutes.

Step 3

Add the minced garlic, grated ginger, and chopped green chilies. Cook for another 2 minutes, stirring frequently.

Step 4

Stir in the chopped tomatoes and cook until they become soft and oil starts to separate, about 5 minutes.

Step 5

Add the ground coriander, ground cumin, turmeric powder, red chili powder, and salt. Cook the spices with the mixture for another 2 minutes.

Step 6

Add the rehydrated TVP to the pan. Stir well to coat the TVP with the spice mixture.

Step 7

Mix in the green peas and cover the pan. Let it cook for about 10 minutes on low heat, stirring occasionally.

Step 8

Uncover the pan and sprinkle garam masala over the mixture. Stir well and let it cook for an additional 2 minutes.

Step 9

Turn off the heat and stir in the fresh coriander leaves and lemon juice.

Step 10

Serve the Vegan Mutton Keema hot with rice, naan, or bread of your choice.

Nutrition Facts

Serving size	(1359.1g)

Amount per serving	% Daily Value*
Calories	1263.1

Total Fat 33.6g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2466.7mg	0%
Total Carbohydrate 118.8g	0%
Dietary Fiber 45.3g	0%
Total Sugars 30.7g
Protein 126.2g	0%

Vitamin D 0IU	0%
Calcium 599.9mg	0%
Iron 29.1mg	0%
Potassium 5632.0mg	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: 23.6%

Protein: 39.4%

Carbs: 37.1%