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Vegan Keema Naan with Keema Lentils

March 11, 2018 By Richa 36 Comments

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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    

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 #veganricha, Can be gluten-free and soy free.  | VeganRicha,com

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!

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 #veganricha, Can be gluten-free and soy free.  | VeganRicha,com

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!

Vegan Keema Lentil Taco #vegantaco #veganricha #keemalentils | VeganRicha.com

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, 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 #veganricha, Can be gluten-free and soy free.  | VeganRicha,com

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 #veganricha, Can be gluten-free and soy free.  | VeganRicha,com

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 #veganricha, Can be gluten-free and soy free.  | VeganRicha,com
Print Recipe
5 from 11 votes

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 Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main
Cuisine: Indian Fusion, Vegan
Keyword: keema lentils, keema matar, veg keema, veg keema curry
Servings: 3
Calories: 635kcal

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

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

Nutrition Facts
Vegan Keema Naan with Keema Lentils, Carrots, Walnuts
Amount Per Serving
Calories 635 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 3g19%
Sodium 645mg28%
Potassium 705mg20%
Carbohydrates 80g27%
Fiber 13g54%
Sugar 6g7%
Protein 22g44%
Vitamin A 3765IU75%
Vitamin C 10.9mg13%
Calcium 92mg9%
Iron 7.6mg42%
* Percent Daily Values are based on a 2000 calorie diet.

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 #veganricha, Can be gluten-free and soy free.  | VeganRicha,com

Filed Under: Indian Vegan Recipes, lentil, main course:India Tagged With: vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. J'Marinde says

    March 11, 2018 at 6:12 pm

    I don’t get this – where is the recipe for the naan? Thanks

    Reply
    • Richa says

      March 11, 2018 at 6:32 pm

      Oops, it didnt get linked. Here it is https://www.veganricha.com/2011/12/naan-plain-garlic-stuffed-and-more.html

      Reply
  2. Marta says

    March 12, 2018 at 7:45 pm

    5 stars
    Wow, 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.

    Reply
    • Richa says

      March 12, 2018 at 11:04 pm

      yay!!

      Reply
  3. Elizabeth @ Cleveland Vegan Mom says

    March 14, 2018 at 5:21 am

    Looks great!

    Reply
  4. run 3 says

    March 15, 2018 at 12:42 am

    5 stars
    Thanks 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.

    Reply
    • Vegan Richa Support says

      May 6, 2020 at 11:48 am

      thank you kindly

      Reply
  5. Crystal says

    March 16, 2018 at 7:03 am

    5 stars
    Made 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!

    Reply
    • Richa says

      March 16, 2018 at 10:27 am

      AWesome! yes it works great as a topping and with a creamy hummus or other dressing in the wraps.

      Reply
  6. Wim says

    March 19, 2018 at 2:27 am

    What dressing will be better on this naan? The vegan tahini garlic sauce with parsley from your book? Or the tahini dill dressing?

    Reply
    • Richa says

      March 19, 2018 at 11:16 am

      Either will work.

      Reply
  7. Cassie Thuvan Tran says

    March 19, 2018 at 7:55 pm

    Very 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!

    Reply
  8. Betty says

    March 20, 2018 at 5:52 am

    Not clear on peas. In my world that means black-eyed. So these are English and they come frozen? Thanks.

    Reply
    • Richa says

      March 20, 2018 at 10:22 am

      green peas. yes frozen or fresh both will work

      Reply
  9. Kirti Chopra says

    March 24, 2018 at 2:15 am

    5 stars
    I 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.

    Reply
  10. Sonam Iorga says

    March 29, 2018 at 1:20 pm

    I made this (without naan since we are cutting carbs), came out soooo good! My husband devoured it all with very little left for me!!

    Reply
    • Richa says

      March 29, 2018 at 1:50 pm

      yay! Always save some for yourself 🙂

      Reply
  11. Georgie Bingham says

    April 9, 2018 at 2:21 am

    Can you make this ahead and freeze it?

    Reply
    • Richa says

      April 9, 2018 at 4:06 pm

      Yes, you can make the lentil mixture ahead of time and refrigerate or freeze.

      Reply
  12. Hetal says

    May 8, 2018 at 10:24 am

    How do you cook the brown lentils?

    Reply
    • Richa says

      May 11, 2018 at 12:04 am

      from 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

      Reply
  13. Christine says

    May 10, 2018 at 10:57 pm

    5 stars
    This 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.

    Reply
    • Richa says

      May 11, 2018 at 12:07 am

      thats so awesome!!

      Reply
  14. Vaidehi Sridharan says

    August 3, 2018 at 12:12 pm

    hey richa! this looks delicious! unfortunately i don’t have baharat spice though, would it be okay to omit it? Thank you!

    Reply
    • Richa says

      August 3, 2018 at 1:40 pm

      yes should be fine. Add some black pepper and a pinch of ground cardamom and clove as a sub

      Reply
      • Vaidehi Sridharan says

        August 3, 2018 at 3:12 pm

        thank you!

        Reply
  15. Aaron says

    August 15, 2019 at 10:18 am

    5 stars
    I think I’ll try making this with dried split peas instead of normal green peas. I’m feeling lucky. 😜

    Reply
    • Richa says

      August 15, 2019 at 10:46 am

      cook them before adding. split peas can take upto 50 mins to cook, so you want them almost done when you add them

      Reply
      • Aaron says

        August 15, 2019 at 11:32 am

        I could always have my keema extra crunchy. 😜

        Reply
  16. Lauren says

    December 6, 2019 at 9:17 am

    5 stars
    I 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!

    Reply
    • Richa says

      December 6, 2019 at 10:44 am

      Awesome Thansk!!

      Reply
  17. Monisha says

    May 23, 2020 at 5:20 pm

    5 stars
    This 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 !

    Reply
    • Richa says

      May 23, 2020 at 6:02 pm

      Awesome

      Reply
  18. T says

    August 20, 2020 at 8:49 pm

    5 stars
    This is bang bang. Awesome in wraps as a side dish really good topped with cilantro and mango

    Reply
    • Vegan Richa Support says

      August 21, 2020 at 8:43 am

      That sounds delicious! Thank you for the great review!

      Reply
  19. Colleen says

    January 4, 2021 at 5:28 pm

    5 stars
    I 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.

    Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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