Eat Prot

Website: eatprot.com

Overview: Eat Prot is on a mission to tackle protein deficiency in India by providing high-protein plant-based foods. Their range includes versatile products like plant-based fingers, mince, and patties. The brand focuses on delivering nutritious and tasty options that fit seamlessly into everyday meals, making healthy eating both enjoyable and accessible.

Proeon

Website: proeon.co

Overview: Proeon is committed to revolutionizing protein sourcing with their high-performance plant-based protein isolates. Their offerings include versatile ingredients that enhance the texture and functionality of various plant-based products. Proeon’s focus is on creating sustainable and nutritious solutions that support both health and environmental goals.

Also read: Easy Tofu Scramble Recipe

Plantaway Foods

Website: plantawayfoods.com

Overview: Plantaway Foods provides a wide range of plant-based products, from dairy alternatives like oat and almond milk to savory items such as burgers and kebabs. Their mission is to offer high-quality, tasty, and healthy plant-based options that cater to a variety of dietary preferences while promoting a kinder approach to food.

Also Read: Most Versatile Kheema Recipe

Life Health Foods

Website: lifehealthfoods.co.in

Overview: Life Health Foods specializes in plant-based beverages, including soy and almond milk. With a focus on taste and sustainability, their products are made from non-GM ingredients and locally sourced materials. The brand emphasizes the benefits of plant-based eating for health and the environment, providing a range of nutritious and enjoyable options.

ProGo Foods

Website: progofoods.com

Overview: ProGo Foods is working on developing high-protein, plant-based yogurts using indigenous ingredients from India. Their products are designed to be clean, organic, and nutritious, catering to those who seek healthy snack options. ProGo Foods aims to lead in plant-based innovation with a focus on quality and sustainability.

Nomou

Website: nomou.in

Overview: Nomou offers artisanal plant-based gelato made from minimal ingredients and free from dairy, refined sugars, and artificial additives. Their range of gelatos is designed to be outrageously creamy and satisfying, providing a delicious treat that caters to vegan and health-conscious consumers alike.

PFC Foods

Website: pfcfoods.in

Overview: PFC Foods delivers plant-based alternatives that closely mimic traditional meat products. Their offerings include items like chicken nuggets, burger patties, and seekh kebabs. The brand focuses on producing high-quality, flavorful products that meet the needs of those looking to eliminate meat consumption with compassionate alternatives.

These brands are leading the change in the plant-based meat industry in India, providing innovative and tasty alternatives to traditional meat products. Whether you’re a dedicated vegan or transitioning to eating plant-based options, these products offer a delicious and sustainable way to enjoy your meals.

– Contributed by Meenal Rajapet, Communications Specialist, India, Vegan Outreach.

Whether you want to add creaminess to your curries and soups or create a delicious vegan dessert, coconut milk is a must-have ingredient in any vegan kitchen. Though making coconut milk at home is surprisingly simple and requires only a few ingredients, it takes some secret tips to make it perfect. It’s a fantastic alternative to store-bought options that may contain additives and preservatives. 

In this blog post, I’ll share some easy tips to make delicious homemade coconut milk.

First, the recipe: 

Ingredients:

• 2 cups shredded coconut (unsweetened)
• 3 cups lukewarm water

Instructions:

1. Place the shredded coconut in a blender or food processor and pour in the water.
2. Blend the mixture on high speed for several minutes until the coconut is completely blended and smooth.
3. Pour the mixture through a muslin cloth or a nut bag into a large bowl or pitcher. Squeeze or press the coconut pulp to extract as much liquid as possible.
4. Discard the leftover coconut pulp or save it for another use.
5. Transfer the coconut milk to a glass jar or bottle. 

Now here are some secret tips: 

1. Use fresh coconuts: Fresh coconut produces the best coconut milk, so try to use fresh coconuts if possible. 
2. Always use lukewarm/warm water: Using warm water instead of cold water helps extract more coconut milk, but ensure it’s not boiling, as this can affect the flavor.
3. Use the milk immediately or store it properly: Fresh coconut milk is best used immediately. If you have any leftovers, store them in an airtight container in the refrigerator for 3-4 days. Shake or stir the milk well before using it, as it may separate in the fridge.
4. Use the first and second extractions separately: The first extraction of coconut milk is richer and creamier, while the second extraction is thinner and more watery. Depending on what you use the milk for, you may use the first extraction for coffees, cooking or making curries, and the second for making smoothies or soups.

I hope these tips are helpful. Enjoy! 

– By Bhavya Vatrapu, Senior Campaigns Manager at Vegan Outreach. Bhavya is also a conscious traveller and writes travel blogs on FlamingoDiaries.com

Also read: Vegan ghee recipe; Vegan malai barfi

Ingredients:

1. For 2 cups aquafaba
2. 3 cups chickpeas 
3. 4 cups water 
4. 1/3 cup refined coconut oil
5. 4 teaspoons canola oil
6. 3 tablespoons aquafaba 
7. 2/3 teaspoon lemon juice
8. Salt to taste

Directions: 

For Aquafaba

Soak 3 cups of Chickpeas in water overnight.

Strain the chickpeas. Add chickpeas and 8 cups of water into a pressure cooker.

Cook on medium-high flame for eight whistles, then put it on medium-low flame for 20-25 mins. 

Turn off the heat, and let it stay undisturbed for a minimum of 2 hours. 

Let the pressure release naturally. After that, open the cooker, and drain the chickpeas into a bowl using a strainer. Let the chickpeas be in the strainer for an hour or two. 

The water collected in the bowl will start to thicken slowly. Keep stirring it. 

The water collected below is the aquafaba. It will give us approximately 2 cups of aquafaba.

For Vegan Aquafaba Butter

Mix coconut oil and canola oil.

Add aquafaba and lemon juice in a jar and blend it with an immersion blender. Once it thickens, start pouring the oil mixture into it gradually. Keep blending until it’s thick.

Add salt according to your taste. Blend it well.

Refrigerate uncovered until firm. Once it’s firm, you can cover and refrigerate it.

– Recipe by Sana Shaikh (Instagram: The Rainbow Bite)

Ingredients

1. 6 tbsp soaked cashews
2. 2.5 tbsp coconut oil
3. 9 to 11 tbsp powdered sugar
4. 3/4 cup fine almond powder
5. 1/4 cup fine cashew powder
6. 1/2 tsp crushed cardamom powder
7. Pinch of salt
8. Raw pistachio or almond pieces for garnish

Instructions

1. Make a thick paste with soaked cashews. 
2. Mix the cashew paste and coconut oil with a spoon until it’s mixed well and slightly fluffy. Add powdered sugar and mix again.
3. Add the almond powder, cashew powder, cardamom, and salt and mix well. Taste and adjust sweetness and cardamom.
4. Spread the mixture on parchment, using another parchment paper on top. Even it out and make it into a 1/4-inch thick rectangle.
5. Chill it for 15 mins in the freezer, slice, and separate the pieces a bit. Press chopped pistachios on the barfi pieces.
6. Cut into a square barfi shape and serve.

– Recipe by Sana Shaikh (Instagram: The Rainbow Bite)

Ingredients:

1. 1 cup refined coconut oil
2. ½ cup almond flour
3. ½ cup + 2 tablespoons soy milk (unsweetened and unflavoured)
4. 2 teaspoons nutritional yeast
5. 1 teaspoon salt
6. 1 teaspoon apple cider vinegar
7. A pinch of turmeric powder
8. ¼ cup olive oil

Directions:

Blend almond flour, milk, salt, nutritional yeast, vinegar, and turmeric until smooth. 

Pour in the refined coconut and olive oil, then blend until smooth. Blend it in regular intervals. Please take a few minutes of break in between to prevent it from getting hot. If it gets too hot, it can split a bit.

Pour the liquid butter into a container, cover, and refrigerate until set.

Before using it, take it out of the fridge and let it get soft. It will be smoother and creamier.

– Recipe by Sana Shaikh (Instagram: The Rainbow Bite)

Also read:

One recipe to make 10 kinds of plant-based milk

Coconut milk curd

Tips for new vegans

Ingredients

1. ½ cup tomato paste
2. ¼ cup vinegar
3. ¼ cup sugar
4. ¼ cup soy sauce
5. 2 garlic cloves finely chopped
6. 1 teaspoon chili flakes
7. 2 tablespoons oil
8. 250g firm tofu, chopped into cubes
9. 2 tablespoons lemon juice
10. 1 green bell pepper, sliced into strips
11. ½ medium onion, sliced and separated into strips
12. Salt, to taste
13. ¼ cup chopped fresh coriander leaves
14. 1 chopped spring onion greens

Directions:

Add tomato paste, vinegar, sugar, soy sauce, garlic, and chili flakes in a small bowl and stir to combine.

In a pan, take some oil. Let it eat, and add tofu evenly.

Cook the tofu till it’s golden brown on all sides.

Keep the tofu aside.

In the same pan, add the remaining oil and put it on a high flame. 

Add the bell peppers and onion. Saute for a minute or two till it’s slightly crispy and soft.

Add tofu, lemon juice, and sauce.

Mix everything well and cook for 2-3 minutes.

Turn off the heat and add salt to taste. Garnish it with chopped green spring onion and coriander.

Serve warm.

– Recipe by Sana Shaikh (Instagram: The Rainbow Bite)

Ingredients:

1. 250 g pasta
2. 1.5 cups broccoli florets
3. 1 chopped red bell pepper (bite-sized)
4. 1 chopped orange bell pepper (bite-sized)
5. 1 cup corn kernels 
6. 2 cups fresh spinach
7. 3 garlic cloves, minced
8. 1 white onion, diced

For the white sauce:

1. 1 cup soy milk, unsweetened (240 ml)
2. 2 tsp cornstarch
3. ½ cup vegetable broth/ water
4. 1 tsp onion powder
5. ½ tsp garlic powder
6. 1 tsp dry oregano
7. 2 tbsp nutritional yeast
8. Freshly ground black pepper

For garnish:

1. Red pepper flakes
2. Nutritional yeast
3. Vegan parmesan

Instructions:

Cook the pasta according to the package instructions, drain (saving ½ cup of the cooking water), and set aside.

Meanwhile, make the vegan white sauce by putting the soy milk in a saucepan over medium heat. Mix the cornstarch with vegetable broth/water in a small bowl, then add it to the warm milk in the pan with the rest of the sauce ingredients. 

Cook over medium heat, frequently stirring until it thickens and turns into a smooth, creamy sauce. 

Add the diced onion to a large non-stick skillet and sauté for a minute over medium heat. Add a little bit of water or vegetable broth and continue to cook, frequently stirring, until translucent. 

Now add the remaining vegetables except for the spinach and keep cooking for another 5 minutes over medium heat, stirring frequently. 

Add the pasta and spinach and stir to combine. 

Now pour the sauce over and mix thoroughly. Add two or three tablespoons of the pasta cooking water, as the pasta will absorb moisture. 

Finally, divide into serving bowls, garnish with red pepper flakes and nutritional yeast, and serve warm for brunch, lunch, or dinner. 

– Recipe by Sana Shaikh (Instagram: The Rainbow Bite)

Here is the recipe. 

Ingredients

• 250 g extra-firm tofu, cubed
• 2 tbsp oil
• 1/2 tsp red chili powder
• Salt and black pepper to taste

For Gravy

• 500 g spinach (8-10 cups)
• 1 tsp oil
• 1 tsp cumin seeds
• 1/2 inch ginger
• 2 cloves garlic
• 2 green chili
• 1 medium onion (about 1 cup)
• 1 large tomato
• 1/2 cup water
• salt to taste
• 1 tbsp kasuri methi 
• 2 tbsp coconut cream or soaked cashew paste
• 1/2 tsp turmeric
• 1/2 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp garam masala

Instructions

1. Heat 2 tablespoons of oil in a pan. Once the oil is hot, add cubed tofu and sprinkle red chili powder, salt, and pepper.
2. Saute for 4-5 minutes till tofu turns light golden brown. Keep aside.
3. Heat oil in a Kadai/pot. Once the oil is hot, add cumin seeds, let the cumin splutter, add onions, ginger, garlic, and green chili, and saute until the onions turn light brown.
4. Next, add diced tomato, red chili powder, turmeric powder, coriander powder, and salt, and cook for 1-2 minutes.
5. Add water and spinach. Close the lid and cook for 3-4 minutes on medium heat. Then turn off the stove.
6. Cool the mixture and blend the ingredients into a creamy texture using a blender. Later transfer the mixture into the Kadai.
7. Add garam masala, Kasuri methi, and pan-fried tofu and mix well. No need to boil/sauté again after adding tofu. Let it sit for 5 minutes and then serve it for lunch or dinner!

– Recipe by Sana Shaikh (Instagram: The Rainbow Bite)

Ingredients

• 50 g boiled moong dal
• 150 mL coconut milk
• 3 tbsp jaggery
• 3 g salt
• 1.5 tsp cardamom powder
• 2 tbsp sago pearls
• 1 tbsp roasted cashews
• Optional: 1 tbsp raisins

Instructions

1. Boil the moong dal in 100 mL of water, then add coconut milk.
2. Mix in jaggery and salt.
3. Add the pre-soaked sago pearls.
4. Cook the mixture well, and add in the cashews and raisins.
5. Bring to boil once and turn off the heat.

Enjoy hot or cold!

– Recipe by Jayalakshmi Rai