Vegan Keema Naan Bread

Vegan Keema Naan Bread

This vegan version of Keema naan bread incorporates all the traditional, Indian flavours and rich spices of the delicacy, but simply switches the meat interior for cruelty-free soya mince.

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When you’re cooking a delicious vegan curry recipe, nothing adds the perfect finishing touch quite like homemade naan. And when you’re looking for something extra special, leave the plain naan to one side, and opt for this one packed with spicy vegan meat alternative instead.

What is keema naan made of?

Traditionally, keema naan is a light, fluffy dough that’s filled with spiced mince lamb or goat and coated with a generous layer of butter. This version keeps the dough and delicious spices, but swaps the lamb for vegan mince or TVP.

What is TVP?

TVP stands for Textured Vegetable Protein.

Textured or texturized vegetable protein, also known as textured soy protein, soy meat, or soya chunks or dehydrated soya mince is a defatted soy flour product, a by-product of extracting soybean oil.

It is often used as a meat alternative. It is quick to cook, with a protein content comparable to certain meats.

Another advantage of TVP is that because it’s dehydrated, you can keep it in the cupboard to use when you’re running out of fresh ingredients.

If you aren’t able to get TVP, you can use your favourite vegan mince instead, you just won’t need to rehydrate it before use.

Total Time: 1 hour and 30 minutes

Prep Time: 1 hour and 10 minutes

Cook Time: 20 minutes

Calories: 414

Servings: 6

Rating:  

Total Time: 1 hour and 30 minutes

Calories: 414

Servings: 6

Ingredients

Method

Ingredients

(Servings: 6)

  • For the naan bread
  • 0.33333333333333 0.33333333333333 tsp dried yeast
  • 40 40 ml warm water
  • 20 20 ml plant-based milk
  • 0.083333333333333 0.083333333333333 tsp sugar
  • 56.666666666667 56.666666666667 g plain flour, plus extra for dusting
  • 0.33333333333333 0.33333333333333 tbsp vegetable oil
  • a pinch of salt
  • For the keema filling
  • 0.5 0.5 tbsp vegetable oil
  • 0.66666666666667 0.66666666666667 cloves garlic, minced
  • 0.16666666666667 0.16666666666667 onion, chopped
  • 16.666666666667 16.666666666667 g TVP (dehydrated soya mince, rehydrated in 120ml stock)
  • 0.16666666666667 0.16666666666667 tsp ground cumin
  • 0.5 0.5 tsp Garam Masala
  • 0.083333333333333 0.083333333333333 tsp red chilli powder
  • 10 10 ml tomato purée
  • sea salt and black pepper
  • To serve
  • 0.5 0.5 tbsp dairy-free butter, melted
  • a handful fresh parsley, chopped

Method

  1. To prepare the naan dough, activate the dry yeast by combining it with the sugar and warm water.
  2. Mix it well and set aside for 20-30 minutes – the mixture should be bubbling and slightly fizzy.
  3. Once you have activated your yeast, add the flour, milk, vegetable oil and salt.
  4. Mix it well and knead it to form a dough. The dough should not be too soft or too hard. Cover it with a wet kitchen towel and set it aside.
  5. Meanwhile, for the filling, place a pan over medium heat and add the oil to it. When the oil is hot enough, add the garlic and chopped onions.
  6. Sauté these until they are golden brown.
  7. Add the TVP to the pan; mix it well so that the onion and garlic are fully incorporated.
  8. Sprinkle over the cumin, masala powder, chilli powder, salt and black pepper and mix well, ensuring everything has an even coating of spices.
  9. Add the tomato purée and stir again.
  10. Once cooked, take it off the heat, transfer it to a bowl and leave it to cool.
  11. Now, check the dough. It should have doubled in volume. Dust a flat surface with a little flour and transfer the dough onto it.
  12. Knead for a minute, before dividing the dough into small portions.
  13. Using a rolling pin, roll out each portion into a thick disc shape.
  14. Top each rolled disc with the TVP mixture and pull the edges back together to make a stuffed ball.
  15. Roll the stuffed balls out, to form 5cm (2in)-thick naan shapes.
  16. Place a non-stick pan over medium heat. Once hot, add the rolled-out naan.
  17. Cook on one side until golden brown in colour, then flip onto the other side and cook again.
  18. Once cooked through, transfer the naan onto a plate. Mix the melted butter with the chopped parsley and brush the mixture over the cooked naan.
  19. Repeat the same step until all the stuffed naans are cooked.
  20. Serve these hot and enjoy!

Each 146g serving provides:

16g Fat, 1.9g Saturates, 2.8g Sugars, 1.2g Salt.

 

Ready to test your baking skills? Try making this vegan Peshwari naan bread recipe!

Written by

Vegan Food & Living

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