Making lentil meatballs starts with boiling the lentils until they’re just tender but still hold their shape, which takes about 20 minutes. You’ll drain and mash them slightly, feeling the … Read more

Chopping the tofu into thick blocks, I press out excess moisture with a weight, the squish and crackle satisfying. Once pressed, I coat each piece in cornstarch, readying it for … Read more

Making paneer korma means dealing with a lot of simmering and stirring, especially once the sauce starts to thicken and clings stubbornly to the pan. You’ll hear the gentle bubbling, … Read more

Chickpea stew starts with soaking dried chickpeas overnight—there’s a gritty, sandy feel as you rinse them off in cold water. The smell of the chickpeas, raw and earthy, fills the … Read more

Making this lentil loaf means dealing with the mess of mashed lentils sticking to the spoon and your hands as you form it. The texture is coarse and slightly sticky, … Read more

Making paneer cutlets starts with crumbling the paneer into a bowl, feeling the soft, crumbly texture under your fingers. You’ll mix in spices and bind it with a bit of … Read more

Making chickpea cutlets starts with mashing the chickpeas until they’re rough but not pasty, then mixing in a handful of grated veggies and spices. It’s a sticky mess that’s not … Read more

Making lentil patties means dealing with the mashy mess of cooked lentils sticking to your fingers and the spoon. You mash them until they’re just past the point of smooth, … Read more

Making bean burgers means smashing beans and shaping patties with sticky hands that leave a little residue on your fingers. The sizzle as they hit the hot pan is loud, … Read more

I start by crumbling the tofu directly into a hot, oiled pan, hearing that immediate sizzle and feeling the moisture evaporate quickly. The edges catch a bit of golden color, … Read more