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#vegantikok

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Being a vegetarian can be challenging, especially when you live in a household of omnivores and aren’t sure what to make for yourself. 🥦✨ Tonight, I’m craving Indian-inspired flavors! I know this isn’t fully authentic—I had to improvise with some ingredients—but cooking is all about experimenting and making dishes your own. 🍛 Hubbard Squash & Mushroom Curry (with Spice Blend) + 🫓 Homemade Nooch-Infused Naan (first time making it!) Curry Ingredients 1 cup steamed blue Hubbard squash (cubed or mashed) 1 cup sliced baby portabella mushrooms ½ block firm tofu (cubed) 1 can (13.5 oz) coconut milk ½ cup vegetable broth (or water) 1 tbsp olive oil 1 tbsp curry paste (or 1½ tsp curry powder, added with the spices) ½ tsp ground cumin ¼ tsp ground cinnamon ¼ tsp black pepper ½ tsp ground turmeric 🌿 ½ tsp grated fresh ginger (or ¼ tsp ground ginger) 🫚 1 clove garlic (minced) ½ tsp salt (or to taste) 1 tsp lime juice (optional, for brightness) Fresh cilantro & lime wedges for garnish Instructions 1️⃣ Prepare the tofu: Press tofu to remove excess moisture, then cube it. Heat 1 tbsp olive oil in a pan over medium heat and cook tofu until golden brown on all sides. Set aside. 2️⃣ Sauté the mushrooms & garlic: In the same pan, add sliced mushrooms and minced garlic. Cook for 2–3 minutes until the mushrooms soften. 3️⃣ Add the spices: Stir in the curry powder, cumin, cinnamon, turmeric, ginger, and black pepper. Let them toast for about 30 seconds to release their aromas. 4️⃣ Combine the squash & tofu: Add the steamed Hubbard squash and tofu to the pan, stirring to coat with the spices. 5️⃣ Add coconut milk & broth: Pour in the coconut milk and vegetable broth. Stir well and let the curry simmer for 10–15 minutes, allowing the flavors to meld. 6️⃣ Taste & adjust: Add salt as needed and, if desired, a squeeze of lime juice for balance. 7️⃣ Garnish & serve: Top with fresh cilantro and serve with warm naan or rice! 🫓 Nooch-Infused Naan (vegetarian-friendly!) Ingredients ¼ cup (30g) all-purpose flour ½ tsp nutritional yeast (nooch) ⅛ tsp salt ⅛ tsp sugar ⅛ tsp baking powder ⅛ tsp instant yeast (or a pinch) 1 tbsp plain yogurt (or milk) 🥛 1 tbsp warm water (adjust as needed) ½ tsp oil or melted butter (for the dough) 🧈 1 tsp melted butter or olive oil (for brushing) Extra nooch for sprinkling Instructions 1️⃣ Mix Dry Ingredients: In a small bowl, whisk together flour, nooch, salt, sugar, baking powder, and yeast. 2️⃣ Add Wet Ingredients: Stir in yogurt, warm water, and oil. Mix until a dough forms. 3️⃣ Knead the Dough: Knead for 3-5 minutes until smooth and slightly tacky. Add a little flour if too sticky. 4️⃣ Rest the Dough: Cover and let it rest for 30-60 minutes (or at least 15 minutes if short on time). 5️⃣ Shape the Naan: Roll or stretch into a small oval or circle, about ¼-inch thick. 6️⃣ Cook: Heat a skillet over medium-high heat. Once hot, cook the naan for 1-2 minutes per side until bubbles form and golden spots appear. 7️⃣ Nooch Topping: Brush with melted butter or olive oil and sprinkle extra nooch on top for a cheesy, umami finish. This turned out SO good! 🍽️🔥 Super comforting and packed with warm, spiced flavors. If you’ve never had Hubbard squash in curry, I highly recommend it—it adds a subtle sweetness that pairs perfectly with the coconut milk. ✨ Have you ever experimented with making your own spice blends or naan? Let me know in the comments! #VegetarianEats #HomemadeNaan #CurryNight #ComfortFood #VegetarianFriendly #FoodExperimentation #Foodie #CapCut

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