Eggless Vegan Pav Bhaji
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Learn more →Ingredients
4 servings
For the bhaji
- 3 medium yukon gold potatoes (about 1 lb), peeled and cut into 1-inch cubes
- 1 ½ cups cauliflower florets (about ¼ small head)
- 1 cup frozen green peas
- 3 tbsp vegan butter, divided
- 1 medium yellow onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 can (14 oz) diced tomatoes
- 2 tbsp pav bhaji masala
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp red chili powder
- 1 tsp salt, plus more to taste
- ½ cup water
- 1 tbsp fresh lemon juice
For the pav
- 8 vegan dinner rolls or slider buns
- 2 tbsp vegan butter
- ¼ tsp pav bhaji masala
For serving
- ¼ cup fresh cilantro, finely chopped (optional)
- 1 small red onion, finely chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Place the potato cubes and cauliflower florets in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a steady simmer and cook for 12–15 minutes, until both are completely tender when pierced with a fork. Add the frozen peas in the last 2 minutes. Drain and set aside.
- 2
Melt 2 tbsp of the vegan butter in the same large pot over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add the green bell pepper and cook until slightly softened, about 3 minutes more.
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