Mowgli Soya Keema Pau
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
A vegetarian twist on classic Indian keema pav, featuring spiced soya mince and peas served in toasted burger buns with fresh toppings. This street-food-inspired dish is perfect for casual gatherings and is easily customizable.
Ingredients
- 29.6 ml vegetable oil
- 1 brown onion peeled and finely diced
- 2.5 fresh ginger peeled
- 3 clove garlic peeled
- green chillies stalks removed
- 29.6 ml tomato purée/paste
- 1.23 ml ground turmeric
- 9.86 ml ground cumin
- 4.93 ml ground coriander
- 9.86 ml garam masala
- 2 tomatoes finely chopped
- 9.86 ml sugar
- 300 ml boiling water
- 300 g frozen soya mince/meatless grounds
- 80 g frozen peas
- 4 burger buns
- salt
- 0.5 bunch coriander/cilantro roughly chopped
Nutrition (per serving, estimated)
Estimated based off 10 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 269 mg
- Iron: 4.03 mg
- Magnesium: 50.4 mg
- Phosphorus: 230 mg
- Potassium: 689 mg
- Zinc: 1.74 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml vegetable oil
- 29.6 ml tomato purée/paste
- 1.23 ml ground turmeric
- 9.86 ml ground cumin
- 4.93 ml ground coriander
- 9.86 ml garam masala
- 9.86 ml sugar
- 300 ml boiling water
- 300 g frozen soya mince/meatless grounds
- 80 g frozen peas
- 4 burger buns
- salt
Prepare
- 1 brown onion, peeled and finely diced
- Peel 2.5 fresh ginger
- Peel 3 clove garlic
- green chillies, stalks removed
- 2 tomatoes, finely chopped
- 0.5 bunch coriander/cilantro, roughly chopped
Let's Cook
-
Step 1.
Heat the oil in a wide pan with a lid over medium heat. When hot, add most of the diced onion (reserve a handful for serving) and a generous pinch of salt. Cook for 5–6 minutes, stirring occasionally, until the onion is softened and translucent.
-
Step 2.
While the onion cooks, blitz the ginger, garlic, and green chillies in a food processor until they form a smooth paste.
-
Step 3.
Once the onion is soft, add the ginger-garlic-chilli paste, tomato purée, ground turmeric, cumin, coriander, and garam masala. Stir to combine, then add the chopped tomatoes (reserve some for serving), sugar, and 2 teaspoons salt. Cook for 3–4 minutes, stirring frequently, until the tomatoes start to break down and the mixture thickens.
-
Step 4.
Pour in the boiling water and bring to a simmer. Add the frozen soya mince and frozen peas. Cover the pan with the lid and cook for 3–4 minutes, until the mince is heated through and the peas are tender. Taste and adjust salt if needed.
-
Step 5.
While the keema simmers, toast the burger buns in a dry pan or toaster until lightly golden.
-
Step 6.
Fill the toasted buns with the veggie keema. Top with the reserved chopped tomatoes and raw onion, and sprinkle with chopped coriander. Serve immediately, or set out bowls of toppings for everyone to build their own.