Falafels with Naan

I was talking with a friend the other day who was saying how easy it is to make naan. I nodded my head in agreement… but deep down, I was like, “No. Way.” I’ve gone through three naan recipes in two weeks. The one I have below is my favorite thus far, but I still feel like it’s a work in progress for me.

With the falafels, I love falafels. I mean, I will eat chickpeas straight out of the can. When it comes to this falafel recipe, it’s pan fried which is a little different than most restaurant falafels that tend to be deep fried. I found that coating the falafel in a seasoned panko mix gave it a nice crunch and added depth of flavor.

Naan (inspired by Saveur)

  •  3/4 c warm water
  • 1 tsp honey
  • 1 1/2 tsp active yeast
  • 1 c all-purpose flour
  • 1 c high protein bread flour
  • 1/4 tsp baking powder
  • 1/2 c plain, full fat yogurt
  • 2 Tbls canola oil
  • 1/2 tsp kosher salt
  • 1/2 tsp cumin
  • *optional, chopped garlic to add into dough later
  • Melted ghee, for brushing
  1. Combine the warm water, honey and yeast in a bowl, let sit for 10 minutes
  2. In a large bowl, add the dry ingredients
  3. Once the yeast mix has proofed, add all wet ingredients together. Add wet to dry
  4. As dough comes together, knead for 5 minutes. Cover and let sit for an hour
  5. Portion dough into 10 balls. Roll dough out to 1/4″ with rolling pin, *optional to add chopped garlic into dough. Let the flattened naan sit while pan is heating up
  6. I recommend using a cast iron skillet for this recipe. You do not need to oil the pan. If the pan starts smoking – it’s too hot, turn the heat down
  7. Run your hands under some water so they are damp. Pick up the flattened dough, pass back and forth between hands so dough gets slightly wet. Drop dough onto hot skillet and cover. This is the look you are going for:AE6320F1-1B12-43FF-A43C-50CDA5899AAA
  8. Cook for about 30 seconds per side

 

Falafels (inspired by Minimalist Baker)

  • 15 oz can chickpeas, drained
  • 2 cloves minced garlic
  • 1/2 onion, chopped and sauteed
  • 2 Tbls raw sesame seeds
  • 1 1/2 tsp cumin
  • 1/4 tsp each sea salt and black pepper, plus more to taste
  • 2 Tbls flour
  • 1 Tbls chickpea flour
  • Panko breadcrumbs mixed with 1/8 tsp cumin, 1/8 tsp smoked paprika, 1/8 tsp salt
  • 3-4 Tbls oil
  1. Combine and pulse everything in a food processor except for the flour, panko and oil
  2. Slowly add the flours into the food processor, pulse for a few more seconds
  3. Roll the falafels into desired shape. I prefer flatter, circular shapes
  4. Lightly press or roll falafel into panko seasoning
  5. Add oil to cast iron skillet, set heat to medium. Add the falafels, making sure you have enough room to flip
  6. Cook for 3-5 minutes per side. Set falafel on a plate lined with paper towl
  7. Garnish with desired toppings. I made a cucumber, tomato, onion salad with a pre-made tahini dressing

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Veggie Pot Pies

Six months later…The Veg Way is back to blogging! The past four months have been full of travel and exploration. I’ve been grateful to visit places like Italy, Panama, and Costa Rica. In the upcoming months, I will get to take my family to Winnipeg, and see new sites such as Seattle and Honolulu.

With these amazing travels, my budget has been pretty tight. I try my best to limit dinners out, opting to invite friends over instead. While I get most of my protein from plants, I occasionally rely on pre-made fake meats. However, places like the Herbivorous Butcher are prime reminders that I can make my own fake meat!

The pot pie recipe below has a few steps. The first step is making the seitan. This is so incredibly easy, I can’t believe I didn’t do this more often.

The second step is making the crust. The third step is making the stew. The fourth, and final, step is putting everything together!

I am ending the blog with a photo of how I utilized some of the leftovers. I hope you enjoy this scrumptious meal!

Seitan 

Courtesy of Isa Chandra

  • 1 c vital wheat gluten flour
  • 3 Tbls nutritional yeast
  • 1/2 c cold vegetable broth
  • 1/4 c tamari or soy sauce
  • 2 Tbls fresh lemon juice
  • 1 Tbls olive oil
  • 2 cloves minced garlic

For the simmering broth:

  • 4 c vegetable broth
  • 4 c water
  • 1/4 c tamari or soy sauce
  • *I added mirin and garlic to my broth
  1. Add simmering broth ingredients to the pot, bring to a boil
  2. In a large bowl, mix dry ingredients (flour and nutritional yeast)
  3. Add broth, tamari, lemon juice, olive oil and garlic to a small bowl, whisk together
  4. Mix the wet ingredients with the dry. Stir until no dry ingredients remain
  5. Knead for about 3 minutes and divide into 3 pieces 295E40F5-8382-4795-A074-B0218DFF287B
  6. Add seitan cutlets to boiling water, partially cover the pot and reduce to simmer. Cook for 45 minutes, turning the cutlets every 10 minutes
  7. **Remove cutlets and reserve the broth**, this will be used for the pot pie gravy. Let cutlets dry in a colander

Pie Crust 

Courtesy of Martha Stewart

  • 1 1/4 c flour
  • 1/4 tsp salt
  • 1 tsp sugar
  • 1 stick vegan cold butter, cut into 1/2″ pieces
  • 3-5 Tbls ice cold water
  1. Mix together dry ingredients, add to food processor
  2. Add the butter and pulse
  3. Slowly add in the water, continuing to pulse until dough is crumbly yet moist
  4. Press dough together, wrap in plastic, chill for at least an hour

Veggie Pot Pie

  • 2 Tbls vegan butter
  • 1 onion, diced
  • 1 red potato, peeled and diced
  • 2 carrots, peeled and diced
  • 1 seitan cutlet, cubed
  • Herbs of choice (1 tsp dried rosemary, thyme, or sage)
  • 2 Tbls flour
  • Reserved simmering broth (or veg broth)
  • Cornstarch slurry (cornstarch plus water)
  • 1/2 c peas
  • Salt and pepper to taste
  1. Saute onion in butter; after 5 minutes, add the potato and carrots, continue to simmer
  2. As the veggies soften, add the seitan cubes and herbs. Coat pot pie ingredients with flour. Continue cooking for several minutes. Slowly add in the reserved simmering broth. This part I did not measure, I eyeballed it. Bring to a boil, reduce to a simmer. If sauce isn’t thickening enough, add a small amount of cornstarch water. This will thicken quickly
  3. Finally, add the peas, then salt and pepper to taste.
  4. Coat ramekins with oil, add stew to the brim, let this cool
  5. As the stew cools, roll out the chilled dough to about 1/8″ thick
  6. Cut dough into desired shapes, place on top of stew. Bake at 375F for about 45 minutes or until the crust is golden brown

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Cashew Hollandaise

  • 1 c raw cashews, soaked
  • 1 Tbls nutritional yeast
  • 1 tsp dijon
  • juice of 1 lemon
  • 1/2 tsp turmeric
  • 1/2 tsp garlic
  • water
  1. Puree all ingredients, adding water until you reach the desired consistency
  2. Drizzle over roasted vegetable of choice

 

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The next day, I used leftover asparagus and hollandaise to make a benedict with vegan bacon and Rogan Josh roasted potatoes

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