A creamy, aromatic vegan take on classic saag paneer, featuring tofu cubes in a rich coconut milk and spinach curry sauce spiced with garam masala, turmeric, and red curry.

indian

vegan

Nutrition

Provides plant-based protein from tofu and nutritional yeast, healthy fats from coconut milk and oil, vitamins and minerals from spinach and tomatoes, and anti-inflammatory spices.

19% of daily energy

22 g

Carbs

23% kcal

28 g

Total fat

63% kcal

13 g

Protein

14% kcal

Dairy FreeEgg FreeGluten FreeHigh FibreHigh ProteinNutritiousPeanut FreeShellfish FreeVeganVegetarian

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnercurrylunchveganvegetarianmain courseone potstovetop

My Favorite Vegan Saag Paneer Recipe

Name: My Favorite Vegan Saag Paneer Recipe — Tasty Bites
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 4 servings
Ingredients: 1 tablespoon Coconut Oil; 1 large Onion; 2 Tomatoes; 0.25 cup Sun-dried Tomatoes; 1 tablespoon Nutritional Yeast; 1 can Coconut Milk (or 1.5 cups coconut milk); 1 tablespoon Red Curry; 1 teaspoon Cumin; 1 teaspoon Ginger (or 1 tablespoon grated fresh ginger); 1 teaspoon Garlic Powder (or 2 garlic cloves); 1 teaspoon Turmeric; 1 teaspoon Garam Masala; 3 cup Fresh Spinach (or 2 cups frozen spinach (rinsed)); 1 pound Extra Firm Tofu (drained and pressed at least 20 minutes, and cut into 1 inch cubes; optional)

Live Simply Natural (Vanessa Cassani)

4

servings

0

per serve

0

minutes

Log in to Tasty Bites to save this recipe to your personal digital cookbook.

Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.

Ingredients

1 tablespoon Coconut Oil

1 large Onion

2 Tomatoes

0.25 cup Sun-dried Tomatoes

1 tablespoon Nutritional Yeast

1 can Coconut Milk or 1.5 cups coconut milk

1 tablespoon Red Curry

1 teaspoon Cumin

1 teaspoon Ginger or 1 tablespoon grated fresh ginger

1 teaspoon Garlic Powder or 2 garlic cloves

1 teaspoon Turmeric

1 teaspoon Garam Masala

3 cup Fresh Spinach or 2 cups frozen spinach (rinsed)

1 pound Extra Firm Tofu drained and pressed at least 20 minutes, and cut into 1 inch cubes; optional

Equipment

Large skillet

High speed blender or food processor

Knife

Cutting board

Spatula or wooden spoon

Can Opener

Instructions

Heat coconut oil in a large skillet over medium heat. Added chopped onions, cumin and red curry. Sauté until it becomes a thick paste.

In a high speed blender or food processor, combined ginger, garlic, turmeric, tomatoes, sun-dried tomatoes, and nutritional yeast in food processor. Blend or pulse until smooth consistency.

Add tomato sauce, garam masala, and salt into your skillet. Stir a few times to mix everything up. Reduce heat to medium and allow to simmer about 8 minutes, until most of the liquid has cooked off.

Add coconut milk, and spinach. Allow it to simmer for another 2 minutes. Mixture should be thick and creamy.

Serve with rice, cauliflower rice and/or naan.

My Favorite Vegan Saag Paneer Recipe

Live Simply Natural (Vanessa Cassani)

4

servings

0

per serve

0

minutes

A creamy, aromatic vegan take on classic saag paneer, featuring tofu cubes in a rich coconut milk and spinach curry sauce spiced with garam masala, turmeric, and red curry.

indian

vegan

Log in to Tasty Bites to save this recipe to your personal digital cookbook.

Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.

Ingredients

1 tablespoon Coconut Oil

1 large Onion

2 Tomatoes

0.25 cup Sun-dried Tomatoes

1 tablespoon Nutritional Yeast

1 can Coconut Milk or 1.5 cups coconut milk

1 tablespoon Red Curry

1 teaspoon Cumin

1 teaspoon Ginger or 1 tablespoon grated fresh ginger

1 teaspoon Garlic Powder or 2 garlic cloves

1 teaspoon Turmeric

1 teaspoon Garam Masala

3 cup Fresh Spinach or 2 cups frozen spinach (rinsed)

1 pound Extra Firm Tofu drained and pressed at least 20 minutes, and cut into 1 inch cubes; optional

Equipment

Large skillet

High speed blender or food processor

Knife

Cutting board

Spatula or wooden spoon

Can Opener

Instructions

Heat coconut oil in a large skillet over medium heat. Added chopped onions, cumin and red curry. Sauté until it becomes a thick paste.

In a high speed blender or food processor, combined ginger, garlic, turmeric, tomatoes, sun-dried tomatoes, and nutritional yeast in food processor. Blend or pulse until smooth consistency.

Add tomato sauce, garam masala, and salt into your skillet. Stir a few times to mix everything up. Reduce heat to medium and allow to simmer about 8 minutes, until most of the liquid has cooked off.

Add coconut milk, and spinach. Allow it to simmer for another 2 minutes. Mixture should be thick and creamy.

Serve with rice, cauliflower rice and/or naan.

dinnercurrylunchveganvegetarianmain courseone potstovetop

Nutrition

Provides plant-based protein from tofu and nutritional yeast, healthy fats from coconut milk and oil, vitamins and minerals from spinach and tomatoes, and anti-inflammatory spices.

19% of daily energy

22 g

Carbs

23% kcal

28 g

Total fat

63% kcal

13 g

Protein

14% kcal

Dairy FreeEgg FreeGluten FreeHigh FibreHigh ProteinNutritiousPeanut FreeShellfish FreeVeganVegetarian

Nutrition

Daily intake breakdown

My Favorite Vegan Saag Paneer Recipe

4

0

0

Log in to Tasty Bites to save this recipe to your personal digital cookbook.

Ingredients

Equipment

Instructions

My Favorite Vegan Saag Paneer Recipe

4

0

0

Log in to Tasty Bites to save this recipe to your personal digital cookbook.

Ingredients

Equipment

Instructions

Nutrition

Daily intake breakdown