Vegan, Egg Free, Dairy Free Indian Vegetable Patties_4

Indian food has become a staple in my household over the past few years. With so many vegan options, it’s very easy to whip up something healthy and delicious, without reaching for substitutions! If I pass an Indian grocery, it’s hard for me not to pull in and stock up on goodies, like samosas with chutney, naan, and masala dosas.

Mmmmm dosas (note to self: don’t write blog posts when hungry).

I can remember the first time I found an Indian grocery near my house. The sign caught my eye as my husband and I drove past. I was about 7 months pregnant at the time, and well, you can probably imagine my shock and surprise (and INSTANT CRAVINGS).  I demanded asked him politely to “TURN IN QUICK BEFORE WE…pass it.” So he turned around and we parked.

I was like a kid in a candy store, oohing and ahhing at all the yummy things that could snuggle up next to the kid in my belly.

Okay, so have you ever watched Jamie Oliver’s cooking show? I can’t remember which one it was, but he had a wicked 80’s-style theme song. Anyway, I had watched him making what he called poppadoms, and had only stumbled across them ONCE at a whole foods. Poppadoms are like thin tortillas that you fry for literally ten seconds and they fluff up to be like giant crackers. AH-MAZING. I tell you this because I was on the hunt when I waddled my way around the store.

The clerk, no doubt seeing my hubby and I looking very confused, asked if he could help us find anything. His english was so-so, but I was able to kindly describe what I was looking for. Putting his fingers to his lips, searching his mind for the correct item, he said joyfully, “I know!” And pulled me to one section of the store to show me where they were. But those weren’t it. I shook my head apologetically. He thought again, and said “I know!” and pulled me to another side of the store.

This went on 4-5 times before we finally told him no worries, we’ll just buy something else, but THANK YOU so much for helping. This didn’t really seem to satisfy him though, so he brought up some hot food from the back and insisted we try. I was kind of hesitant, but didn’t want to be rude. It’s the only time I have ever taken food which clearly appeared to be LUNCH a stranger brought to work LOL.

I told my husband that if I died, it was his fault lol. Cuz you know, that’s how pregnant women roll.

What does this have to do with Indian Vegetable Patties? Not too much, except to demonstrate my hardcore love for this exotic food.

Indian Vegetable Patties_3

Flash forward to now, and I’m experimenting with Indian dishes often. I love these Indian patties, because you can tweak them any way you’d like. By baking them instead of frying, you are choosing a healthier method that is less greasy.

These go great with a side of baked asparagus or a simple side salad.

Indian Vegetable Patties (Vegan, Egg-Free, Dairy-Free)

Makes 12 large patties.

Ingredients:

Directions:

  1. Cook rice and potatoes, set aside.
  2. Toss cauliflower in coconut oil, and spread out on a medium baking sheet. Season with salt and pepper; lightly sprinkle some garam masala on top. Bake at 350º for about 15 minutes, until browned and fork tender.
  3. Transfer baked cauliflower to a large bowl, and add cooked rice, mashed potatoes, peas, cilantro, green onions, and the spices. Mix until combined well.
  4. Shape into patties and coat with panko breadcrumbs.
  5. Bake at 350º for about 30 minutes, turning once halfway through, until patties are lightly browned.

Indian Vegetable Patties Are Delicious!_3

Indian Vegetable Patties
Yields 12
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Ingredients
  1. 3-4 medium russet potatoes, boiled and mashed (great way to use up leftover mashed potatoes!)
  2. 1 C basmati rice cooked in vegetable broth
  3. 1 small head of cauliflower, cut into florets
  4. 2-3 Tbsp coconut oil
  5. 1 1/4 C frozen peas, thawed
  6. 1/2 C sliced green onion
  7. 3 Tbsp fresh cilantro, chopped
  8. 2 tsp (plus a touch more) garam masala
  9. 1/4 tsp turmeric
  10. 1/4 tsp asafoetida (hing)
  11. 1/2-1 C panko breadcrumbs
  12. Himalayan sea salt and pepper
Instructions
  1. Cook rice and potatoes, set aside.
  2. Toss cauliflower in coconut oil, and spread out on a medium baking sheet. Season with salt and pepper; lightly sprinkle some garam masala on top. Bake at 350º for about 15 minutes, until browned and fork tender.
  3. Transfer baked cauliflower to a large bowl, and add cooked rice, mashed potatoes, peas, cilantro, green onions, and the spices. Mix until combined well.
  4. Shape into patties and coat with panko breadcrumbs.
  5. Bake at 350º for about 30 minutes, turning once halfway through, until patties are lightly browned.
Beautifully Bohemian https://www.beautifullybohemian.com/wordpress/
 Vegan Indian Veggie Patties_1

What kind of pregnancy cravings did you have (or currently have lol)? Share in the comments below!

randi

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4 comments

Reply

Hi Randi,
I could eat these patties every day! They are so full of amazing textures and flavors. I love the idea of adding roasted cauliflower and the fact that they are baked not fried! I’m pinning this!

Reply

LOL, these are so yummy I’m sure you could eat them every day! Thanks so much for pinning!

Reply

These look awesome! I loved your poppadom story, sounds like something I would do. Thanks for the inspiration. Enjoy the rest of VegWeek!

Reply

Thanks so much Lisa!! I hope you enjoy Veg Week as well!! Sending hugs:)

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