Vegan Keema Naan with Keema Lentils, onion, carrots and walnuts. This lentil mix 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. Jump to Recipe
Keema means mince, usually used to refer to meat. Keema as an Indian dish is well spiced, sometimes cooked with a bit of onion tomato or onion sauce, is served as a main with a side of veggies/some curry and some flatbread or rice, or served as a snack. To make a vegan version I use lentils, carrots and walnuts to add the earthy flavor, texture, and spices and sage for flavor. If you add bit of broth and tomatoes to it, the mix would be like thick chili with amazing flavor from the spices/herbse
It doesnt really matter whether this has to stand in for a non vegan keema, because the mix of the ingredients and flavors is so amazingly tasty. Call it whatever you like – Some Fabulous Lentil walnut Mix!. Use the filling as you like, in tacos, wraps, bowls, or just serve with Naan/flatbread and some curry, or as in this post, baked over Naan or Pizza with some vegan mozz. So Good!
These Keema Lentils are Delicious,
full of flavor, protein (22 Gms!( some of it is from the flour, so the base used will change the number),
come together quickly,
and flexible to additions and use.
The combination of baharat and garam masala adds amazing flavor. If you can find baharat, so use it, else make your own from my Book! it takes 5 mins.. If you make these, do let me know how you served them!
More Indian Vegan Mains to try –
- Palak Tofu GF 20 Mins
- Vegan Butter Chikin. GF Instant Pot
- Mushroom Matar Masala GF 1 Pot
- Bombay Potato and Peas GF 1 pot
- Butter Tofu Masala GF Restaurant Style
- Veggie Korma GF no onion garlic version
Vegan Keema Naan with Keema Lentils, Carrots, Walnuts
Ingredients
Keema:
- 1 tsp oil
- 1/2 (0.5 ) medium onion , chopped see step 1
- 5 cloves of garlic chopped
- 3/4 cup (87.75 g) walnuts chopped
- 1/2 cup (64 g) carrots roughly chopped
- 1/4 cup (36.25 g) peas
- 3/4 to 1 tsp sage
- 3/4 tsp (0.75 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 (0.25 tsp) cayenne
- 1.5 cups (297 g) cooked lentils , I use brown lentils
- 1/2 tsp (0.5 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
- 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
Nutrition
J'Marinde says
March 11, 2018 at 6:12 pmI don’t get this – where is the recipe for the naan? Thanks
Richa says
March 11, 2018 at 6:32 pmOops, it didnt get linked. Here it is https://www.veganricha.com/2011/12/naan-plain-garlic-stuffed-and-more.html
Marta says
March 12, 2018 at 7:45 pmWow, absolutely delicious!
Made the keema lentils for dinner tonight. Wonderful recipe. I used roasted corn instead of the peas because that is what I had on hand. Flavor was incredible.
Thank you for this wonderful recipe.
Richa says
March 12, 2018 at 11:04 pmyay!!
Elizabeth @ Cleveland Vegan Mom says
March 14, 2018 at 5:21 amLooks great!
run 3 says
March 15, 2018 at 12:42 amThanks for sharing. I see the novelty of your writing, I will share it for everyone to read together. I look forward to reading many articles from you.
Vegan Richa Support says
May 6, 2020 at 11:48 amthank you kindly
Crystal says
March 16, 2018 at 7:03 amMade this a couple of days ago and love it. Gave me a chance to use my spices. I used whole wheat tortilla and rolled it up like a burrito. Very filling. Next day added some soup with it. Seems like hummus spread would go well with it too. Think I’ll make a cucumber, tomato and onion salad and top that with it.
Thank you!
Richa says
March 16, 2018 at 10:27 amAWesome! yes it works great as a topping and with a creamy hummus or other dressing in the wraps.
Wim says
March 19, 2018 at 2:27 amWhat dressing will be better on this naan? The vegan tahini garlic sauce with parsley from your book? Or the tahini dill dressing?
Richa says
March 19, 2018 at 11:16 amEither will work.
Cassie Thuvan Tran says
March 19, 2018 at 7:55 pmVery interesting recipe! I’ve never seen it before, but it looks wonderful! Naan is always a favorite of mine, so I can’t imagine this not being tasty!
Betty says
March 20, 2018 at 5:52 amNot clear on peas. In my world that means black-eyed. So these are English and they come frozen? Thanks.
Richa says
March 20, 2018 at 10:22 amgreen peas. yes frozen or fresh both will work
Kirti Chopra says
March 24, 2018 at 2:15 amI was looking for recipe something new to make on this weekend and guess what i found one. Keema naan would be great addition and i am sure it would definitely delight my friends and family.
Sonam Iorga says
March 29, 2018 at 1:20 pmI made this (without naan since we are cutting carbs), came out soooo good! My husband devoured it all with very little left for me!!
Richa says
March 29, 2018 at 1:50 pmyay! Always save some for yourself 🙂
Georgie Bingham says
April 9, 2018 at 2:21 amCan you make this ahead and freeze it?
Richa says
April 9, 2018 at 4:06 pmYes, you can make the lentil mixture ahead of time and refrigerate or freeze.
Hetal says
May 8, 2018 at 10:24 amHow do you cook the brown lentils?
Richa says
May 11, 2018 at 12:04 amfrom dried. use 1/2 up dried and cook them in saucepan over medium heat with 2.5 cups of water. they will take abt 35 mins. or pressure cook with 2 cups water for 10 mins
Christine says
May 10, 2018 at 10:57 pmThis was absolutely delicious and used the left over keema to make little bite sized pies using vegan shortcrust pastry. Took some in to work and no-one knew they were eating vegan.
Richa says
May 11, 2018 at 12:07 amthats so awesome!!
Vaidehi Sridharan says
August 3, 2018 at 12:12 pmhey richa! this looks delicious! unfortunately i don’t have baharat spice though, would it be okay to omit it? Thank you!
Richa says
August 3, 2018 at 1:40 pmyes should be fine. Add some black pepper and a pinch of ground cardamom and clove as a sub
Vaidehi Sridharan says
August 3, 2018 at 3:12 pmthank you!
Aaron says
August 15, 2019 at 10:18 amI think I’ll try making this with dried split peas instead of normal green peas. I’m feeling lucky. 😜
Richa says
August 15, 2019 at 10:46 amcook them before adding. split peas can take upto 50 mins to cook, so you want them almost done when you add them
Aaron says
August 15, 2019 at 11:32 amI could always have my keema extra crunchy. 😜
Lauren says
December 6, 2019 at 9:17 amI have made this twice now, and my husband, kids and I all love it. Lentils are so underrated, aren’t they? I used a box of prepared lentils (which was more like 2.5c probably), and one prepared pizza dough (both from Trader Joe’s) and that made a big batch of keema and enough dough to make big portions for my 4 person family. It’s very filling, so you really don’t need anything more with it. Give this recipe a try – it’s really very satisfying and tasty!
Richa says
December 6, 2019 at 10:44 amAwesome Thansk!!
Monisha says
May 23, 2020 at 5:20 pmThis was absolutely delicious !! Way better than ‘regular ‘keema’ !
Thank you for the delicious recipes -My daughter made these and the Cream cheese pound cake for dessert and both were outstanding !
Richa says
May 23, 2020 at 6:02 pmAwesome
T says
August 20, 2020 at 8:49 pmThis is bang bang. Awesome in wraps as a side dish really good topped with cilantro and mango
Vegan Richa Support says
August 21, 2020 at 8:43 amThat sounds delicious! Thank you for the great review!
Colleen says
January 4, 2021 at 5:28 pmI made this into tacos tonight. So delicious!! Wonderful texture and a nice flavor that was a great compliment to different sauces and toppings. I love how quickly everything came together and the ingredients are such easy staples.