5 from 39 votes
Vegan Keema Naan with Keema Lentils, Carrots, Walnuts
Vegan Keema Naan combines a spiced lentil and vegetable mixture with chopped walnuts and traditional warming spices like garam masala and sage. The keema mix, containing lentils, carrots, peas, and aromatic seasonings, can be used as a topping for naan or pizza dough, creating a plant-based alternative resembling minced meat. The dish offers layers of texture from the walnuts and vegetables, balanced with herbs like cilantro and optional vegan mozzarella for richness.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
3
Calories:
635 kcal
Course:
Main Course
Cuisine:
Indian, Vegan
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 635
% 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.