Vegan Keema Naan with Keema Lentils, Carrots, Walnuts
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
3
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Calories
635 kcal
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Course
Main Course
Vegan Keema Naan with Keema Lentils, Carrots, Walnuts
Description
This Vegan Keema Naan recipe prepares a flavorful filling by first sautéing finely chopped onion and garlic, then adding processed walnuts and carrots to create a coarse base. Peas and cooked brown lentils are combined with spices including garam masala, sage, cinnamon, cardamom, nutmeg, black pepper, cayenne, soy sauce, and ketchup to develop a savory, mildly spiced profile. Cilantro adds fresh brightness, and a splash of water helps adjust consistency depending on the intended use.
The keema mix is spread over naan or pizza dough and topped with thinly sliced vegetables and optionally vegan mozzarella cheese before baking. This method yields a textured, spiced topping with nutty crunch and tender lentils. It can also be used as taco filling by cooking it drier. The flavors are complex yet balanced by herbs and spices, making it adaptable for various plant-based meals.
For variety, this recipe suggests mixing lentils with mung beans or chickpeas, or adding tomato and broth for a wetter keema to serve with rotis. It is naturally gluten-free when paired with gluten-free wraps instead of naan.
Ingredients
Keema:
- 1 tsp neutral cooking oil generic cooking oil
- 1/2 onion chopped see step 1, medium
- 5 cloves garlic chopped
- 3/4 cup walnuts chopped
- 1/2 cup carrot roughly chopped
- 1/4 cup pea
- 3/4 to 1 tsp sage
- 3/4 tsp garam masala , (or 1/2 tsp garam masala and 1/4 tsp baharat (from Everyday Kitchen Book) for even more flavor)
- cinnamon cardamom, nutmeg and black pepper, a generous dash each
- 1/4 tsp cayenne pepper
- 1.5 cups lentils I use brown lentils, cooked
- 1/2 tsp salt or to taste divided
- 1 tsp soy sauce use coconut aminos to make without soy
- 1 to 2 tsp ketchup
- 3 tbsp cilantro chopped
- water
For the Pizza:
- 3 naan bread premade or shaped dough
- pizza dough 2 shaped pieces or more
- vegan mozzarella I used Miyoko's in the pictures (optional, use just sliced veggies)
- cilantro for garnish
- onion
- red pepper flakes
Instructions
- Process the onion and garlic in a food processor until finely chopped. Heat oil in a skillet over medium heat. Add chopped onion and garlic , a good pinch of salt, and cook for 4 minutes or until golden.
- Process walnuts and carrots in the same food processor until a coarse meal. Add to the skillet and cook for 3 mins
- Add peas, cooked lentils, spices, sauces, and mix well and cook for 2 minutes. Add cilantro and a good splash of water and mix in. Cook for another minute if using over pizza (keep the mix wet-ish), and another 2-3 minutes to dry out to used as taco filling. Taste and adjust salt, flavor.
- Spread the lentil mixture over shaped Naan dough or pizza dough or premade naan. Add some thinly sliced veggies like tomato, onion, peppers or jalapeno. If you bake them on a dough (i.e longer time), then do top the the mix with additional veggies as the lentils can tend to dry out.
- Add dollops of vegan mozzarella or other cheese and bake to melt the cheese. 8 to 15 minutes depending on if are using premade naan or unbaked dough.
- Garnish with chopped tomato, onion cilantro and serve. If mozz was omitted, use chutneys or creamy dressing of choice and serve. The lentil keema mix can be made ahead and used in various ways.
Notes
- Mix cooked lentils with mung beans or chickpeas to vary texture and flavor.
- For a wetter keema suitable with rotis, add half a cup of water or broth and chopped tomato near the end of cooking and simmer briefly.
- The recipe makes three servings including basic pizza dough as part of the measure.
- To keep gluten-free, use gluten-free wraps instead of naan and omit cheese or use vegan alternatives as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 635 kcal
% Daily Value*
| Calories | 635kcal | 32% |
| Carbohydrates | 80g | 27% |
| Protein | 22g | 44% |
| Fat | 25g | 38% |
| Saturated Fat | 3g | 15% |
| Sodium | 645mg | 27% |
| Potassium | 705mg | 15% |
| Fiber | 13g | 52% |
| Sugar | 6g | 12% |
| Vitamin A | 3765IU | 75% |
| Vitamin C | 10.9mg | 12% |
| Calcium | 92mg | 9% |
| Iron | 7.6mg | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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