{Recipe} Sweet and Sour Tofu and Vegetables


This recipe consists of a sweet and sour sauce that is free of the questionable ingredients that the store-bought and restaurant versions contain. No bright pink sauce here!

I should warn you, lest you curse me afterwards. You will need to do some washing up after preparing this dish – a wok, a saucepan (two, if you cook rice), a fry pan or skillet, and an immersion blender.

But it will be worth it, I promise! The meal is scrumptious and moreish, and the food preparation stage is simple. Maybe you could offer to cook, if your partner washes up. ūüėČ


(Inspired by a recipe in The Vegan Health Plan by Amanda Sweet*)

(serves 4)

250 g firm organic tofu, cubed

1 1/2 cups chopped white mushrooms

1/2 cup sliced celery

1 medium-sized red capsicum (bell pepper), chopped (equates to 1 1/4 cup chopped)

3/4 cup pineapple pieces, fresh or tinned

1 1/2 cups carrot slices

1 tomato, chopped into 8 wedges

1/2 large red onion, thinly sliced

3 cloves garlic, crushed

1/2 tsp freshly grated ginger

1 tin/400g of crushed tomatoes

200ml low-sodium vegetable stock

1/4 cup low-sodium soy sauce

2 Tbsp apple cider vinegar

1 1/2 Tbsp raw sugar

2 Tbsp organic cornflour

1/4 cup raw cashews



Make the sweet and sour sauce first: 

1. Use an immersion blender, blender or small food processor to liquidise the tinned tomatoes, until smooth. Set aside.

2. To a medium saucepan (on a low heat), add the cornflour. Add the stock slowly, and stir with a whisk to avoid lumps forming.

3. Once the cornflour is incorporated, add the liquidised tomatoes, soy sauce, apple cider vinegar, and sugar. Bring to a boil, then simmer gently for a few minutes. Taste the sauce – if you prefer it sweeter, add additional sugar. Remove the saucepan from the heat, and set aside.

Prepare the tofu:

4. Cut the tofu into cubes and cook it in a fry pan, until lightly browned on all sides (I use my cafe-style sandwich press to brown the tofu). Set aside.

Prepare the vegetables:

5. Heat 2 Tbsp of water in a wok. Add the onions, and cook until softened.

2. Add the garlic and ginger, stir well. Cook for about 60 seconds, stirring occasionally.

3. Add the carrots and celery. Cook for 3 minutes, stirring occasionally.

4. Add the capsicum. Cook for 60 seconds.

5. Add the mushroom and pineapple. Cook for 2 mins.

6. Add the tofu and tomatoes, and the sweet and sour sauce. Mix well. Bring the sauce to the boil, then allow it to simmer gently for 2-3 minutes.

7. Add the cashews to the wok just prior to serving. Stir through.

8. Garnish with coriander or additional cashews. Serve with brown basmati or jasmine rice.

* This book is out of print.


The Tiny Vegans’ Verdicts

My daughter enjoyed this meal, as I expected. One of 7-year-old Tiny Vegan’s favourite restaurant dishes is sweet and sour ‘not-pork’. At the very least, I knew that the sauce would be well-received by him.

And it was. In fact, he happily ate the contents of his plate.

I merely refrained from including mushroom and capsicum in his serving. Which, in turn, inspired 4-year-old Tiny Vegan to request his meal minus the mushroom and capsicum.

The disdain expressed for mushrooms by some of the tiny vegans is really quite disheartening for a mushroom admirer like myself. Cooked capsicum isn’t popular either. At least they’ll eat it raw.


The Virtual Vegan Potluck will be upon us soon. I will be participating again. This time, in the salad section. I am incorporating the featured ingredient into my recipe – beetroot (beets). Sign up at this page by 9 November (US time).

Every Monday, I feature a delicious vegan recipe that is enjoyed by my own family. I hope your family enjoys it too (with or without the mushrooms!).


{Recipe} Creamy Mushroom Sauce with Spelt Spirals


This simple, quick and tasty recipe uses ingredients that are fridge and pantry ‘staples’ at my house.

My sons aren’t keen on mushrooms, so I don’t even attempt to serve this meal to them. This is a good lunchtime option for Mat and I when the (older) tiny vegans are at school (and pre-school).



(serves 2)

2 cups thinly sliced mushrooms, white or button

2 cloves garlic, crushed

1 can/400ml organic coconut cream

1 Tbsp organic cornflour

1 generous Tbsp chopped, freshly-picked parsley leaves

1/4 tsp salt

1 1/2 tsp dijon mustard

black pepper

2 tsp olive oil, divided

Spelt spirals (or your preferred pasta)


1. Cook the desired amount of pasta according to the directions on the packet. Once cooked, strain and set aside.

2. While the pasta is cooking, heat 1 tsp of olive oil in a medium saucepan. Add the cornflour, and stir with a wooden spoon until the mixture resembles breadcrumbs.

3. Shake the can of coconut cream before opening it. Add the coconut cream gradually, stirring continuously with a whisk, to avoid lumps. Once all the coconut cream has been added, use a wooden spoon to stir the sauce periodically as it thickens. The sauce will take several minutes to thicken. Add the salt, a few grinds of black pepper and the mustard. Mix well. Remove the saucepan from the heat, and set aside. The sauce will thicken further on standing.

4. In a separate saucepan, heat 1 tsp of olive oil. Add the garlic, stirring until fragrant. Then add the mushrooms. Cook them for 3-4 minutes, until they begin to release water.

5. Add the cooked mushrooms and garlic to the sauce and stir well, on a low heat. Bring the sauce to a warm serving temperature. Stir the parsley through just prior to serving.

6. Spoon the spirals into bowls, and top with the mushroom sauce. Decorate with a sprig of parsley, and serve immediately.


The Tiny Vegans’ Verdicts

As I mentioned, this recipe is not popular with most of the tiny vegans. My daughter is the only one who enjoys this meal. Little Baker likes spelt spirals but is not impressed with mushrooms. Yet.

I am hopeful that he will eventually succumb to the charm of mushrooms. My daughter disliked mushies until recent years. Now she is enchanted by buttons and shiitakes. ūüôā

Dr. Joel Fuhrman says this about the mighty mushroom:

‘In one recent Chinese study, women who ate at least 10 grams of fresh mushrooms each day (which equates to about one button mushroom per day) had a 64% decreased risk of breast cancer.

All types of mushrooms have anti-cancer properties.¬†Plus, mushrooms are unique in that they contain aromatase inhibitors ‚ÄĒ compounds that can block the production of estrogen.

Aromatase inhibitors are thought to be largely responsible for mushrooms’ preventive effects against breast cancer. Even the most commonly eaten mushrooms (white, cremini, and Portobello) have high anti-aromatase activity…

Keep in mind that mushrooms should only be eaten cooked: several raw culinary mushrooms contain a potentially carcinogenic substance called agaritine, and cooking mushrooms significantly reduces their agaritine content’.


Ok, fess up! Do you eat raw mushrooms?¬†Did you realise that you were messing with agaritine? ūüôā

 Every Monday, I feature a delicious recipe that is enjoyed by [some of the members of ] my own family- I hope your family enjoys it too. 

Ally ūüôā

{Recipe; Vegan MoFo} Sesame, Shiitake and Greens stir fry


Regular readers will have noticed an abundance of vegan desserts on Made of Stars recently. Namely, cupcakes, a cake or two, and fudgy chocolate. These delectable treats were inspired by a desire to hone my gluten-free baking skills during Vegan MoFo. 

Except the chocolate.

There was no rational reason for posting that recipe….but who requires rationality when it comes to chocolate?! ūüôā

On Saturday, I whipped up a quick stir fry for lunch using ingredients that are usually found in our pantry and fridge. No baking required. ūüôā


(serves 2)

2 Tbsp chopped shallots (spring onions)

10 dried shiitake mushrooms

1/4 cup chopped carrot

1/3 cup broccoli florets

1/4 cup brown lentils, cooked or tinned

2 heaped cups green leafy vegetables (I used a combo of kale, silverbeet and baby spinach), roughly chopped or torn (keep the baby spinach intact)

3 Tbsp peanut satay sauce (store-bought or homemade) OR peanut butter

4 Tbsp coconut cream 

1 tsp vegan fish sauce OR gluten-free soy sauce

1/8 cup coriander leaves

1/2 Tbsp sesame seeds


1. To a lidded container (ie. a saucepan), add the shiitake mushrooms and about 3 cups of boiling water. Cover, and set aside until the mushrooms are soft. Chop the mushrooms and retain 2 tablespoons of the soak water.

2. Heat 2 tablespoons of water in a wok, and add the shallots. Cook on a low heat for a couple of minutes. Add the carrot and broccoli. Cook for a few minutes, stirring occasionally.

3. Add the peanut satay sauce (or peanut butter) and coconut cream. Mix well to coat the vegetables.

4. Add the green leafy vegetables, and pour 2 tablespoons of mushroom soak water over the leaves. Then add vegan fish sauce, lentils, and mushrooms. Stir well.

5. Cook for a couple of minutes, until the leaves begin to wilt. The broccoli and carrots should still be crisp. Add the coriander just prior to serving, mix well.

6. Serve over rice noodles or rice. Top with a sprinkling of sesame seeds.


The Tiniest Tiny Vegan’s Verdict

Only Little Baker was home with us on Saturday afternoon. He gobbled up his share of the stir-fry. Yes, even the green leafys! ūüôā


{Recipe} Pistachio, Carrot and Red Capsicum Pilaf |Crumbed Tofu

Pistachio, Carrot and Red Capsicum Pilaf is tasty, colourful, and simple to prepare.


The fragrant medley of cinnamon, cloves, garlic, and freshly-picked parsley is enhanced by the subtle crunch of  dry-roasted pistachios. Turmeric adds health-giving properties and a vibrant yellow tone.


(Pilaf is inspired by this recipe.)

Serves – 5

* Ingredients *

1 large brown onion, chopped

3 cloves garlic, minced

1 large carrot, grated (equates to about 1 cup)

1 cup red capsicum (bell pepper), diced

1 1/2 cups basmati rice, uncooked

1/3 cup raw whole pistachio nuts, shelled

1/4 cup roughly chopped parsley

3 1/2 cups vegetable stock

1 1/2 tsp ground turmeric

1/2 tsp ground cinnamon

1/8 tsp ground cloves

2 Tbsp freshly squeezed lime juice


1. In a large saucepan, heat 3 tablespoons of water on a low heat. Add onion and saute for a few minutes, stirring occasionally. Add more water if the onion begins to stick to the saucepan. Add the garlic, and cook for about 2 minutes.

2. Add turmeric, cinnamon, and cloves. Stir well, and cook for about 1 minute.

3.  Add the rice to the saucepan, and mix well to coat the rice.

4. Add the vegetable stock to the saucepan. Mix well. Cover the saucepan, and increase the heat to medium. Once the liquid is boiling, lower the heat and simmer until the rice is cooked and the liquid is absorbed (about 2o minutes). Remove the saucepan from the heat, and use a fork to mix (separate) the grains of rice. Cover the saucepan and let it sit for 10 minutes.

5. Dry roast the pistachios in a non-stick fry pan for a few minutes. Roughly chop the pistachios.

6. Put a large wok or fry pan on a low heat, then add the rice, carrot, capsicum, parsley, pistachios, and lime juice. Mix well.  Heat the pilaf for about 5 minutes, stirring occasionally during this time.

7. Serve with a garden salad and crumbed tofu (recipe below).


Mat assures me that leftover pilaf on wholemeal wheat toast is a satisfying lunchtime combination.


Pilaf with crumbed tofu

*** ***


Crumbed Tofu

My crumbed tofu is inspired by a recipe at¬†Earthgiven Kitchen, called¬†Crispy Breaded Tofu Strips.¬†If you are not familiar with Sarina’s blog, I suggest you check it out. Her crispy breaded tofu strips are scrumptious!

I decided to serve a tofu accompaniment with the pilaf ¬†– and Sarina’s recipe came to mind. I made a few changes to the recipe on this occasion – not because I thought I could improve the recipe, but due to the fact that I was in a bit of a hurry and had a smaller quantity of tofu to work with. For example, ¬†I omitted sesame oil from the marinade and added a couple of teaspoons of sesame seeds to the ‘crumbs’.

Four-year-old Tiny Vegan assisted me to prepare the marinade, and he was unable to resist ‘taste-tasting’ it several times.


250g of firm tofu


1 Tbsp maple syrup

1 Tbsp applesauce

2 Tbsp tamari (or soy sauce)

1 Tbsp freshly squeezed lime juice

1 Tbsp water

1/8 tsp salt

Crumbed coating:

1/4 cup nutritional yeast

2 Tbsp corn flour

2 tsp sesame seeds

a pinch of salt

pepper to taste


1. Cut the tofu into sticks, then place the pieces in a container, side-by-side. Set aside.

2. In a jug , add the marinade ingredients. Whisk with a fork. Then pour the marinade over the tofu sticks. Ensure that all of the tofu is well coated. Cover the container and place it in the fridge. Ideally, allow the tofu to marinade overnight, or for a couple of hours. Do not be perturbed if you do not have that much time! Any amount of marination time will be sufficient.

3. In a mixing bowl, add the nutritional yeast, corn flour, sesame seeds, salt, and pepper. Mix well.

4. Place each piece of the tofu into the mixing bowl and use your fingers or a spoon to coat each piece well. Once all of the pieces are coated,  heat a non-stick fry pan or skillet.

5. Cook the tofu pieces on all sides until the coating becomes browned and crisp.

6. Serve immediately.


Tofu sticks are a good finger-food option for toddlers.

 Little Baker enjoyed his pilaf and crumbed tofu.

Little Baker enjoyed his pilaf and crumbed tofu.

Each Monday, I feature a couple of delicious vegan recipes that are enjoyed by my family – I hope your family enjoys them too.


{Recipe} Macadamia and Sweet Potato Curry

This delectable green curry features an unexpected Рbut very welcome Рaddition. Shiitake mushrooms!


Macadamia and Sweet Potato Curry has been a much-loved recipe in our home for over a decade.

My aunty, Hazel, discovered the original recipe and passed it on to Mat and I, back in our child-free days. The recipe, by Belinda Jeffery, had been published on the web site of our local ABC radio station (but has since been removed).

The original recipe contained fish sauce. ¬†With a couple of amendments and a few enhancements, we transformed it into a spectacular vegan recipe. These days, Mat and I eat a much milder version of this curry to accommodate our children’s palates.

However, milder does not equate to plainer. This curry is delightfully tasty, with delicious hints of lime and lemongrass. The roasted macadamia nuts add an appealing flavour and texture. The baked sweet potatoes add…surprise, surprise…a delicate sweetness.

A homemade green curry paste complements this dish, beautifully.



Quantity – 4 serves

1/2 Tbsp coconut oil

600g (21oz) orange sweet potato

2 Tbsp green curry paste (store-bought or homemade)

400ml (14 fl oz) coconut cream

2 sticks lemongrass, crushed to release the fragrance

4 kaffir lime leaves, crushed to release the fragrance

100g (3oz) raw macadamia nuts, halved

1/2 cup dried shiitake mushrooms

1/2 Tbsp brown sugar

1 Tbsp fresh lime juice

Coriander leaves for garnish

1/2 Tbsp olive oil


1. Peel the sweet potato, and chop into large cubes. Spread the sweet potato on a baking tray and drizzle with olive oil. Bake for 25-30 minutes. Remove sweet potato from the oven. Set aside.

2. While the sweet potato is baking, spread macadamia nuts on a baking tray and roast in the oven for about 5 minutes. Do not over-cook. The nuts can go from golden to burnt in a very short space of time!

2. While the sweet potato is baking, soak the shiitake mushrooms in 2 cups of hot water for about 20 minutes. Retain 1/4 cup of soak water. De-stem and slice the mushrooms. Set aside.

3. Heat coconut oil in a large saucepan, and add curry paste. Stir over a low heat for 2-3 minutes.

4. Add coconut milk, lemongrass, kaffir lime leaves, mushroom water, and mushrooms. Stir. Increase to medium heat, and bring to the boil.

5. Add sugar and lime juice. Mix well. Reduce heat and simmer, uncovered, for a few minutes to allow the sauce to thicken.

6. Add sweet potato and macadamia nuts, and cook for 1-2 minutes. Remove the lemongrass and kaffir lime leaves.

7. Sprinkle with coriander leaves and serve with jasmine rice.

Macadamia and Sweet Potato Curry served with Basil-Ginger Tofu, and jasmine rice.

Macadamia and Sweet Potato Curry served with Basil-Ginger Tofu, and jasmine rice.

What do the tiny vegans think of this recipe?

There haven’t been any requests from 4 year old tiny vegan to name this dish after him. Despite this, the recipe is a ‘hit’ with all of the tiny vegans.

My 6 year old son, the Least Adventurous Eater, eats this meal happily but avoids the shiitake mushrooms. He is not a fan of mushrooms. That is not a problem because the rest of us adore shiitake mushrooms, and are happy to eat his share too.

Each Monday, I feature a delicious vegan recipe that is enjoyed by my own family  РI hope your family enjoys it too.


{Recipe} Green Curry Paste (vegan)


Most store-bought green curry pastes contain shrimp paste, and an overload of salt and oil. This curry paste is mild, tasty, shrimp-paste-free, low in oil, low in salt, and kid-friendly. You can ramp up the heat by increasing the amount of green chillies if you prefer a spicier paste.

I adapted and veganized a recipe from a cookbook called The Essential Vegetarian Cookbook in order to develop this paste.

What non-vegan ingredient would be present in a green curry paste recipe from a vegetarian cookbook?

Shrimp paste.

Yep. Shrimp paste! A blatantly non-vegetarian ingredient. How did that pass the final (or first) edit?!

I used a mortar and pestle to prepare the paste. You could use a mini food processor if you prefer. However, this seemed like the perfect recipe to prepare with a mortar and pestle. It was!


Quantity- makes 5 Tbsp (approx.)

2 tsp cumin seeds

1/2 Tbsp ground corinader

1 tsp black peppercorns

5 large cloves garlic (or 10 small cloves)

1 – 1.5 tsp salt

1 tsp lime zest

1 tsp freshly grated nutmeg

1 tsp freshly grated ginger

1 Tbsp lemongrass, finely chopped

2 Tbsp coriander stems, finely chopped

2 Tbsp coriander leaves

1 Tbsp spring onion (shallots), white part only – chopped

1 Tbsp of large green chilli, finely chopped

1/2 tsp lime juice

1 Tbsp oil (I used coconut)


1. Heat a fry pan or skillet on a low heat. Add the cumin seeds and cook for 2 minutes, stirring frequently. Add the ground coriander, stir, and cook for one minute. Remove pan from heat. Add the cumin seeds and ground coriander to the mortar.

2. Add the black peppercorns, one tsp of salt, nutmeg, ginger, and garlic to the mortar. Grind the ingredients with the pestle until a paste begins to develop.

3. Add the oil and lime juice. Mix the ingredients with the pestle (or a small spoon) until the liquid is incorporated. Then add the lime zest, lemongrass. spring onions, and green chilli. Grind the ingredients to a paste.

4. Add coriander stems and coriander leaves. Grind until a paste consistency is obtained. Taste a small amount of the paste, and determine whether it requires the additional 1/2 tsp of salt, or more chillies.



Use the paste in curries and laksa. It is delicious with Macadamia and Sweet Potato Curry.

Store leftover paste in a lidded glass jar in the fridge, and use within 3 weeks.

Each Monday, I feature a delicious vegan recipe that is enjoyed by my own family  РI hope your family enjoys it too.


{Recipe} Alu Kofta with Green Pea Dhal and Cashew Sauce


This month, I celebrate 17 years as a vegan. Yay! It truly is one of the best life decisions I have EVER made (along with marrying Mat, and having our precious children :)).

Today’s Recipe

I am featuring recipes from a cookbook that I acquired in 1996 (the year I embraced veganism). The cookbook is called Wolf and Lamb. It was written by the owner of one of my favourite vegan eateries, 20 000 Cows. A friend of mine visited Byron Bay for a holiday in ’96, and brought the book back as a gift for me. It has had a special place amongst my recipe books ever since.

A friend, Laura, and her son, Toby, visited our place on the weekend. Mat decided to cook¬†Alu (potato) Kofta with Green Pea Dhal and Cashew Sauce. I wasn’t going to disagree with that tasty proposition! He has made this dish on a couple of ‘special’ occasions over the years.

Following, are 3 separate recipes.  Combined, they make an impressive, decadent meal.

Green Pea Dhal is delicious with rice as a complete meal in itself. It is a quick and simple dhal recipe, for those occasions when you don’t have time to soak split peas or lentils!


Mat made the Green Pea Dhal ahead of time, and we had some for dinner. He served it with leftover vegetable and chickpea curry, basmati rice, and pappadams. This recipe makes a large quantity, so there was plenty left over to accompany the Alu Kofta the next day.

The Cashew Sauce is truly delicious. Don’t scrimp on it for this recipe. It really transforms the Alu Kofta into something special ūüôā

Cashew sauce is also delicious as a dip with crackers (it thickens with refrigeration), or with steamed broccoli.

cashew sauce1

Cashew Sauce

from: Wolf and Lamb by Marijonas Vilkelis

Quantity – approximately 2 cups

Ingredients –

100g/3.5 oz cashews (soaked for 4 hours)

100g/3.5 oz cashews, chopped into pieces (do not soak)

1/2 knob of garlic, crushed or chopped (ie. 4-5 cloves)

2 tsp grated fresh ginger

1 red chilli, finely chopped (optional, or to taste. Mat used 1/2)

1  Tbsp poppy seeds

2 tsp fennel seeds

1 can coconut cream

1 Tbsp olive oil (or a few splashes of water) for pan frying

1 tsp salt (or to taste)


1. Process the soaked cashews in a food processor, with 1 Tbsp of the soak water.  Process until a creamy sauce forms. Add more soak water, a tsp at a time, if required.

2. Heat oil (or water) in a fry pan or wok, add the garlic, ginger, and chilli. Stir. Once browned, add the poppy seeds and fennel seeds. Fry for about 30 seconds.

3. Add the chopped cashew pieces and stir well. Cook  for one minute.

4. Add the processed cashew mixture, coconut cream, and salt. Bring to the boil slowly, stirring continuously.

5. Once boiling, turn the heat down and simmer for a couple of minutes.

6. If you prefer a thinner sauce, add water or additional coconut cream.

Store leftover Cashew Sauce in the fridge.



Green Pea Dhal

from: Wolf and Lamb by Marijonas Vilkelis

Quantity- Serves 4-6 as a main dish, or 8-10 as a side dish (makes 2 litres).

Ingredients –¬†

1kg/2.2 pounds of fresh or frozen peas (we use frozen)

1 knob of garlic, chopped (ie. 8-10 cloves)

1 red chilli, finely chopped (optional, or to taste. Mat used 1/2)

2 tsp hing (also known as asafoetida)

1 tsp garam masala

1/4 cup coconut cream

2 tsp salt

1 Tbsp olive oil


1. Pour the frozen peas into a large mixing bowl. Cover with hot water to a level of 2cm above the peas. Set the bowl aside while the peas defrost.

2. Fry the garlic and chilli in the oil on a medium heat, in a large fry pan or wok. Once browned, add the garam masala and hing. Mix well. Cook for at least  one minute, stirring continuously. Remove from heat.

3. Once thawed, place the peas and half of the soak water into a food processor. Pulse until water and peas are beginning to combine.¬†Do not¬†over-process. Some of the peas should still be intact. ¬†A ‘mushy’ pea consistency is preferable.

4. Return the fry pan to a medium heat. Add the coconut cream and bring to a gentle simmer for about 1 minute.

5. Add the pea mixture and salt, and bring to a gentle simmer while stirring regularly. Simmer for about 5 minutes.

6. Serve.



Alu Kofta

from: Wolf and Lamb by Marijonas Vilkelis

Quantity – 30 balls. Serves 4-6 (as a side dish, with green pea dhal)

Ingredients –¬†

4 medium-sized potatoes, peeled

2 tsp olive oil or vegan margarine

2 tsp salt

1/2 tsp turmeric

1 tsp fennel seeds

1/2 cup chopped shallots (spring onions), dill, or coriander (Mat used shallots)

100g/3.5 oz cornflour

Olive oil for deep frying


1. Cut the potatoes into quarters, and place in a saucepan. Cover the potatoes with just enough water to cook them. Add the salt. Bring the water to the boil, then simmer gently until the potatoes are cooked (they are ready when can be pierced with a fork).

 2. Remove the saucepan from the heat and drain off most of the water.

3. Add the oil (or vegan margarine), turmeric, and fennel seeds to the saucepan. Mash the mixture, with a fork or potato masher, until smooth. Allow the saucepan to stand (and cool) for about 15 minutes. Once the mixture has cooled, add the cornflour and shallots. Mix well.


4. Heat oil in a saucepan until hot (Mat used a small saucepan to reduce the amount of oil required, and fried one or two balls at a time).

5. Form the potato mixture into small balls (about the size of a whole walnut). Place gently into the saucepan and fry until a golden crust has formed.* Place fried kofta balls on paper towels, to soak up some of the excess oil.

6. Optional step – Brown the Alu Kofta balls in a moderate oven, prior to serving. Thanks for the suggestion, Laura ūüôā

7. Serve with Green Pea Dhal, Basmati rice, and Cashew Sauce. Garnish with fresh mint leaves.

* If the first ball disintegrates when placed into the oil, you will need to add more cornflour to the mixture. (Mat has never had this problem).

To Assemble


Serve on a large dinner plate. Place Basmati rice next to Green Pea Dhal. Set the Alu Kofta balls on top of the Green Pea Dhal, evenly spaced. Drizzle Cashew Sauce over the Alu Kofta balls. Place mint leaves on top of the rice.


The next day, Mat and I ate a few leftover Kofta balls. I baked them for 1o minutes in a moderate oven. They were scrumptious smothered in Cashew Sauce.

Each Monday, I feature a couple of delicious vegan recipes that are enjoyed by my own family. I hope your family enjoys them too!


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