Vegan Mock Meat – 800gm

Vegan Mock Meat allows you to enjoy the taste and texture of real meat, with an entirely plant based cruelty free alternative. Helps to Maintain a healthy and balanced diet without consuming non-vegetarian food.

Vegan friendly, plant-based meat substitute
100% Healthy and Tasty | Low Fat
Rich in vegan omega
High protein (13g)
Cholesterol-free | No Added preservatives
Neutral flavour, firm bite, serves 4-5 people
Versatile uses – Grilled mock meat ,scrambles, Chinese chilli variants, pakodas, pulav, etc

Mock Meat Curry
Ingredients :

4 tablespoons vegetable oil (or canola oil or sunflower cooking oil)
2 large onions, sliced thin
2 large tomatoes, diced
2 tablespoons garlic paste
1 tablespoon ginger paste
2 teaspoons garam masala powder
2 teaspoons coriander powder
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
2 pounds goat (or sheep leg), cut into bite-sized chunks
Kosher salt, to taste
Chopped fresh coriander (cilantro), garnish
Method :

Heat the cooking oil in a heavy-bottomed large pan over medium heat.
When hot, add the onions. Sauté until the onions begin to turn a pale golden brown.
Remove from the oil with a slotted spoon and drain on paper towels. Turn off the heat but leave the remaining oil in the pan.
Grind the onions into a smooth paste (adding very little to no water) in a food processor. Once smooth, move into a separate container.
Grind the tomatoes and garlic and ginger pastes together in the food processor into a smooth paste. Set aside for later use.
Heat the oil over medium heat leftover from frying the onions and add the onion paste. Sauté for 2 to 3 minutes,
Add the tomato, garlic, and ginger paste followed by the garam masala, coriander, cumin, turmeric, and red chili powder. Mix well.
Sauté the resulting masala (onion-tomato-spice mixture) until the oil begins to separate from it. This can take up to 10 minutes.
Then do a light salute of mock meat for 3-4 minutes
Add the mock meat pieces to the masala, season with salt to taste and stir to fully coat the mock meat with the masala.
Add 1/2 a cup of hot water to the pan and stir to mix well. Bring to a simmer and cover the pan. Cook until the mock meat is tender.
Stir often to prevent burning. The dish should have a fairly thick gravy when done.
When the mock meat is cooked and the sauce has thickened, garnish with chopped coriander and serve hot.