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Vegan Keema Naan with Keema Lentils, Carrots, Walnuts

Vegan Keema Naan with Keema Lentils, onion, carrots and walnuts. These lentils with the herbs and spices make a vegan version of keema. Serve over Naan bread or Pizza or fill tacos or wraps. Vegan Recipe, Can be gluten-free and soy free. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 3
Calories: 635 kcal
Course: Main Course
Cuisine: Indian , Vegan

Ingredients

Keema:
  • 1 tsp oil
  • 1/2 medium onion , chopped see step 1
  • 5 cloves of garlic chopped
  • 3/4 cup walnuts chopped
  • 1/2 cup carrots roughly chopped
  • 1/4 cup peas
  • 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)
  • a generous dash each of cinnamon cardamom, nutmeg and black pepper
  • 1/4 tsp cayenne
  • 1.5 cups cooked lentils , I use brown lentils
  • 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 chopped cilantro
  • water
For the Pizza:
  • 3 Premade Naan or shaped Naan dough
  • Or 2 shaped pizza dough
  • vegan mozzarella I used Miyoko's in the pictures (optional, use just sliced veggies)
  • cilantro, onion and pepper flakes for garnish

Instructions

    Cup of Yum
  1. 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.
  2. Process walnuts and carrots in the same food processor until a coarse meal. Add to the skillet and cook for 3 mins
  3. 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.
  4. 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.
  5. 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.
  6. 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

  • Use a mix of cooked lentils and mung beans/chickpeas for variation. 
  • The keema mix is gluten-free, serve in glutenfree wraps for gf.
  •  
  • For a wet keema dish to serve with rotis, add 1/2 cup water or broth and 1/2 tomato chopped  at step 4 towards the end and simmer for 2-3 mins.
  •  
  • Nutrition is 1 of 3 serves including basic pizza dough

Nutrition Information

Calories 635kcal (32%) Carbohydrates 80g (27%) Protein 22g (44%) Fat 25g (38%) Saturated Fat 3g (15%) Sodium 645mg (27%) Potassium 705mg (20%) 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: 3Serving

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.