Soya Staples
KEEMA NAAN
Makes: 6
NF
This vegan version of Keema naan incorporates all the traditional, Indian flavours and rich spices of the delicacy, but simply switches the meat interior for cruelty-free soya mince.
For the naan bread:
• 2 tsp dry yeast
• ½ tsp sugar
• 240ml (1 cup) warm water
• 340g (2¼ cups) plain flour (plus more for dusting)
• 120ml (½ cup) plant-based milk
• 2 tbsp vegetable oil
• Pinch salt
For the keema filling:
• 3 tbsp vegetable oil
• 4 cloves garlic, minced
• 1 onion, chopped
• 100g (1 cup) TVP (dehydrated soya mince) – rehydrated in stock (approx. 120ml)
• 1 tsp ground cumin
• 3 tsp garam masala powder
• ½ tsp red chilli powder
• 60ml (¼ cup) tomato purée
• Salt and black pepper, to taste
To serve:
• 3 tbsp dairy-free butter, melted
• Handful of parsley, chopped
1 To prepare the naan dough, activate the dry yeast by combining it with the sugar and warm water. Mix it well and set aside for 20-30 minutes – the mixture should be bubbling and slightly fizzy.