this post was submitted on 15 May 2025
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Bomb ass vegan indian food recipes?? (lemmy.ml)
submitted 2 days ago* (last edited 2 days ago) by ludicolo@lemmy.ml to c/vegan@hexbear.net
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Please fellow vegan sisters and brothers lend me you hand....

I love indian food so fucking much. One might even consider it a problem. Not me.

Ever since this phenomenon has blessed my taste buds I have never been the same. Am I truly who I thought I was? Am I truly human?

For you see fellow Lemmyheads when I am graced with a buffet full of these exquisite succlent dishes I cannot contain the beast within. I. Must. Gorge.

Somosas? Gone I ate them when you weren't looking, korma? You must have accidentally thrown it in the bin... Aka my mouth, naan? The dog must have got it.... Woof woof....

Sorry almost lost myself there for a bit. The point being, I fucking love this shit. However I can never get it to taste like restaurant style indian food, especially vegan style. I have been vegan for about 2 and a half years, and still have not mastered this art. It's always just a sad attempt at glory.

So I ask you... Please bless me with your sacred texts.... Your knowledge.... The bay leaf that you know the flavor it adds but I am clueless....

How the hell do I make that good shit? How do I make it bussin?

(Bonus points:

  • for anyone who can give me tips on how to get soy curls to taste like chicken.

  • your best recipes for vegan chicken coconut korma, butter chicken, samosas, naan, vegetable kurma. These are some of my favorites )

Thank you for your time.... May the odds be ever in my favor...

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[–] CarlMarks@lemmygrad.ml 3 points 1 day ago

Indian restaurant food uses a lot of oil and salt. Add more than the recipes call for.

Use recipes from vahchef. Veganize them. He's legit.

Soy curls are better if you mess with them a lot. For example, let's say you are adding them to a northern curru, you want something tandoor-ish. If you just throw them straight into the sauce, they will just become squishy, absorb a little sauce, and taste kind of funny from the soy oil left over from the extrusion process.

To make them have a nice flavor on the inside, a texture that seals this in, and a surface that is spiced, you've gotta do something like this:

  1. Rehydrate in water.
  2. Squeeze out like a sponge. It will make the water oily/milky.
  3. Repeat at least once until it runs clear. Swuish out the water into the sink.
  4. Soak in broth. Any broth that tastes nice to you. There are faux chicken ones.
  5. Coat in starch and deep fry. This seals in the flavor and creates texture.
  6. Marinate in your preferred surface flavoring.
  7. Coat in starch and deep fry again. This locks in the spices.
  8. Add to sauce.

You can cut out steps to save time but you will sacrifice elements. Each later step is less important than the previous one in my opinion.