Planted keema

Vegan hack Veganised

Bangladesh

Prep: 10 minutes

Cook: 20 min

Rest: 30 minutes

Difficulty: Easy

High-protein, Gluten-free

Keema (literally “minced meat”) is a South Asian dish and can be made from any meat! This soy protein based recipe with spices, tomato, coconut milk and fresh spinach is a burst of flavours and vitamins!

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Ingredients

Metric

U.S.

To delight 2 people

1 càc Marmite

30 ml soy sauce (tamari for gluten-free)

500 ml water

1 garlic clove

1 onion

1 càs fresh ginger

1 càs coconut oil

1 càc garam masala

1 càc ground coriander

1 càc cumin

350 ml crushed tomatoes

200 ml coconut milk

50 g fresh spinach

Directions

Step 1

Dissolve the Marmite and soy sauce into boiling water, and soak the textured soy proteins for 30 minutes in this broth.

Step 2

Meanwhile, blend garlic, onion, ginger, turmeric and coconut oil to make a paste.

Step 3

In a large pan, sauté for 5 minutes on medium heat. Add spices and stir well for another 2 minutes.

Step 4

Add the drained soy protein and sauté for about 10 minutes on low heat, pouring broth regularly.

Step 5

Add the tomato and coconut milk and reduce for about 10 minutes on medium heat. Add roughly chopped spinach five minutes before the end and serve immediately with a basmati rice.