Vegan Vegetable Masala Recipes

VEGETABLE MASALA

Vegetable Masala image

Masala means a spicy mixture. Vegetable masala is a mixture of vegetables like potatoes, carrots, peas and beans cooked with onions & tomatoes adding spices like garam masala powder, ginger and garlic powder.

Provided by Laxmi Laxman

Categories World Cuisine Recipes Asian Indian

Time 30m

Yield 4

Number Of Ingredients 17

Ingredients

2 potatoes, peeled and cubed
1 carrot, chopped
10 French-style green beans, chopped
1 quart cold water
½ cup frozen green peas, thawed
1 teaspoon salt
½ teaspoon ground turmeric
1 tablespoon vegetable oil
1 teaspoon mustard seed
1 teaspoon ground cumin
1 onion, finely chopped
2 tomatoes - blanched, peeled and chopped
1 teaspoon garam masala
½ teaspoon ground ginger
½ teaspoon garlic powder
½ teaspoon chili powder
1 sprig cilantro leaves, for garnish

Steps:

Place potatoes, carrots and green beans in the cold water. Allow to soak while you prepare the rest of the vegetables; drain.
In a microwave safe dish place the potatoes, carrots, green beans, peas, salt and turmeric. Cook for 8 minutes.
Heat oil in a large skillet over medium heat. Cook mustard seeds and cumin; when seeds start to sputter and pop, add the onion and saute until transparent. Stir in the tomatoes, garam masala, ginger, garlic and chili powder; saute 3 minutes. Add the cooked vegetables to the tomato mixture and saute 1 minute. Garnish with cilantro leaves.

Nutrition Facts : Calories 167.5 calories, Carbohydrate 29.8 g, Fat 4.3 g, Fiber 4.6 g, Protein 4.2 g, SaturatedFat 0.7 g, Sodium 641.3 mg, Sugar 6.2 g

VEGAN VEGETABLE MASALA

Vegan Vegetable Masala image

Customize this Indian-inspired vegan vegetable masala recipe by using any of your favorite vegetables, and throwing in a protein like seitan, tofu, or tempeh. Serve piping hot over a bed of rice or quinoa.

Provided by chefcs

Categories Side Dish Vegetables

Time 55m

Yield 4

Number Of Ingredients 16

Ingredients

1 teaspoon canola oil
½ onion, chopped
2 cloves garlic, minced
1 jalapeno, chopped
1 teaspoon ground coriander
1 teaspoon garam masala
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon salt
1 (15 ounce) can tomato sauce
1 cup coconut milk, or more to taste
1 tablespoon pure maple syrup
2 carrots, chopped
1 medium potato, peeled and chopped
1 red bell pepper, chopped
1 cup cauliflower florets, broken into bite size pieces

Steps:

Heat oil in a large saute pan over medium heat. Add onion, garlic, and jalapeno peppers and cook until onion is soft and translucent, about 5 minutes. Stir in coriander, garam masala, cumin, paprika, and salt; saute until fragrant, about 1 minute. Pour tomato sauce into the pan and simmer until thickened, about 15 minutes.
Add coconut milk and maple syrup and heat until warm. Taste sauce, adding more coconut milk or spices needed.
Add carrots, potato, bell pepper, and cauliflower florets to sauce; toss well to coat. Cover, and simmer until vegetables are crisp, but fork-tender, about 10 minutes. Serve hot.

Nutrition Facts : Calories 250.5 calories, Carbohydrate 30.6 g, Fat 14 g, Fiber 6.6 g, Protein 5.4 g, SaturatedFat 10.9 g, Sodium 888.8 mg, Sugar 12.4 g

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