Try these delicious vegan recipes for Eid

Vegan diet has been gaining popularity for a variety of reasons from health to environmental Research suggests vegans are less likely to suffer from from heart disease cancer and diabetes all of which are major concerns in IndiaSyed Muskaan Hassan Vegan Chef and Food Consultant Tehseen Mehdi facilitator at SHARAN India along with actor Sadaa Sayed founder of the vegan Earthlings Cafe in Mumbai share delectable Eid recipes for the upcoming festivalVegan Hyderabadi Biryani Using Mock Meat I Serves 5Adapted from a recipe by Syed Muskaan Hassan Food Consultant and Vegan ChefIngredientsFor the vegan curd1 cup peanuts soaked overnight and drained2 cups water5 green chilliesFor the vegan meat2 cups vegan curd2 tbsp red chilli powder1 tsp turmeric powder2 tsp garam masala powder15 Tbsp salt1 tsp coriander powder12 bunch of mint leaves chopped12 bunch of coriander leaves chopped6 onions finely cut and fried until golden brown10 green chillies ground into a pasteJuice of 4 lemons250 g vegan meat of your choiceFor the rice250 g rice soaked for 30 minutes and drained2 tsp cardamom pods12 stick cinnamon2 tsp cloves1 bay leaf2 tsp whole black peppercorns1 tsp caraway seedsTo garnishMint leaves choppedCoriander leaves choppedFried onionsJuice of 2 lemons12 cup vegetable oilMethodFor the vegan curd Add the soaked peanuts to a blender along with the fresh water and blend Strain the mixture to get peanut milk Pour the peanut milk into a saucepan and bring it to a boil Cool for 20 minutes Break the chillies in half and drop them into the peanut milk to curdle it After the mixture thickens and sets discard the chillies and whisk the curd wellFor the vegan meat Mix all the ingredients together except the vegan meat Add the vegan meat and mix well Set aside for 4 hours Add the mixture to a pressure cooker and cook for 6 whistlesFor the rice Add the water and spices to a deep pot and bring to a boil Add the rice and simmer until semicooked Because this is dum biryani itll become soft and break if the rice is completely cookedTo assemble the biryani In a large wok add the cooked mock meat first followed by the rice Garnish with the mint and coriander leaves and the fried onions Pour the lemon juice and the vegetable oil over the top Close the lid tightly and cook over a medium flame for 25 minutesVegan Shammi Kebab I Serves 34Adapted from a recipe by Tehseen Mehdi Facilitator at SHARAN IndiaIngredients1 tbsp gingergarlic paste12 green chillies finely chopped15 cups soya granules soaked in warm water drained squeezed dry and shredded in a blender1 tsp garam masala powder14 to 12 tsp red chilli powderRock salt to taste12 cup roasted chana dal dalia powdered12 cup boiled black chickpeas kala chana1 large onion finely chopped12 tsp finely chopped coriander leavesPeanut powder for coating optionalSliced onion rings and lemon wedges to garnishMethod In a pan saute the gingergarlic paste and half the green chilli Add the shredded soya garam masala powder red chilli powder and salt Mix well for 12 minutes Allow to cool then add the roasted chana dal powder and chickpeas and mash well Add the onion the rest of the green chilli and the coriander leaves to the mixture Shape into round flat Shammi kebabs Coat with peanut powder optional Bake in an oven preheated to 180 degrees C or roast on a heated tawa until brown Serve hot garnished with sliced onion rings and lemon wedgesSheer Khurma I Serves 34Adapted from a recipe by Sadaa Sayed actor and founder of Earthlings Cafe MumbaiIngredients12 cup broken vermicelli seviyan2 Tbsp neutral oil such as sunflower1 Tbsp chopped cashews1 Tbsp sliced almonds1 Tbsp sliced pistachios1 Tbsp charoli optional1 Tbsp golden raisins2 cups soy or almond milk12 cup sugar12 tsp cardamom powderMethodRoast the seviyan in 1 tablespoonful of the oil until golden brown Set asideAdd the remaining oil to the same pan and roast the nuts the charoli if used and the raisins for 3 or 4 minutes continuously stirring over a low flameIn a deeper pan warm the soy or almond milk over medium heat Add the sugar and keep stirring until the milk starts to boil and the sugar is dissolved Lower the flame and simmer for 5 minutesAdd the roasted noodles and allow them to soften for about 5 minutes be careful not to overcook Add the roasted nut mixture and the cardamom powder Mix well and cook for 2 minutes moreGarnish with more nuts and serve hot or coldAlso ReadVeganuary Is veganism possible on a budget Longterm Mumbai vegans say it isThis story has been sourced from a third party syndicated feed agencies Midday accepts no responsibility or liability for its dependability trustworthiness reliability and data of the text Midday managementmiddaycom reserves the sole right to alter delete or remove without notice the content in its absolute discretion for any reason whatsoever