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    Home » main course:India

    Vegan Keema Naan with Keema Lentils

    Published: Mar 11, 2018 · Modified: Aug 3, 2018 by Richa 41 Comments

    Jump to Recipe   Print Recipe

    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 13 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

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    ⭐️⭐️⭐️⭐️ 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. Satin

      May 07, 2022 at 10:33 am

      5 stars
      Hi Richa, my lentil-dodging teenager son devoured this so I had to write a 5 star review for you! It was absolutely delicious and enjoyed by the whole (vegan) family. I replaced the nuts with the same weight in finely chopped mushrooms (I have a nut-dodging daughter!) and it worked beautifully. Thank you Richa. This will be on rotation in our house.

      Reply
      • Richa

        May 08, 2022 at 9:36 pm

        Awesomeee

        Reply
    2. Rani

      October 06, 2021 at 5:49 pm

      5 stars
      Hi Richa recipe is great, I wanted to always make but wasn’t sure how, I have seen diffent variations, but I like this one but what is baharat spice I have not heard of this. What spice blend is it made of. Thanks love your cooking. Regards

      Reply
    3. Marlene

      April 10, 2021 at 3:44 pm

      Hi Richa. What can I substitute for walnuts? I’m allergic to nuts. Any suggestions would be appreciated. It looks delicious. I’d love to try it! Thanks.

      Reply
      • Vegan Richa Support

        April 12, 2021 at 8:38 pm

        sure – just try Pumpkin or Sunflower Seeds

        Reply
    4. Colleen

      January 04, 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
    5. T

      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

        August 21, 2020 at 8:43 am

        That sounds delicious! Thank you for the great review!

        Reply
    6. Monisha

      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

        May 23, 2020 at 6:02 pm

        Awesome

        Reply
    7. Lauren

      December 06, 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

        December 06, 2019 at 10:44 am

        Awesome Thansk!!

        Reply
    8. Aaron

      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

        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

          August 15, 2019 at 11:32 am

          I could always have my keema extra crunchy. 😜

          Reply
    9. Vaidehi Sridharan

      August 03, 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

        August 03, 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

          August 03, 2018 at 3:12 pm

          thank you!

          Reply
    10. Christine

      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

        May 11, 2018 at 12:07 am

        thats so awesome!!

        Reply
    11. Hetal

      May 08, 2018 at 10:24 am

      How do you cook the brown lentils?

      Reply
      • Richa

        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
    12. Georgie Bingham

      April 09, 2018 at 2:21 am

      Can you make this ahead and freeze it?

      Reply
      • Richa

        April 09, 2018 at 4:06 pm

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

        Reply
    13. Sonam Iorga

      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

        March 29, 2018 at 1:50 pm

        yay! Always save some for yourself 🙂

        Reply
    14. Kirti Chopra

      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
    15. Betty

      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

        March 20, 2018 at 10:22 am

        green peas. yes frozen or fresh both will work

        Reply
    16. Cassie Thuvan Tran

      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
    17. Wim

      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

        March 19, 2018 at 11:16 am

        Either will work.

        Reply
    18. Crystal

      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

        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
    19. run 3

      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

        May 06, 2020 at 11:48 am

        thank you kindly

        Reply
    20. Elizabeth @ Cleveland Vegan Mom

      March 14, 2018 at 5:21 am

      Looks great!

      Reply
    21. Marta

      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

        March 12, 2018 at 11:04 pm

        yay!!

        Reply
    22. J'Marinde

      March 11, 2018 at 6:12 pm

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

      Reply
      • Richa

        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

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