Plant Based “Keema” and Peas / Keema Matar (Whole30, Vegan) (Edit recipe)

Plant Based Keema is a vegan version of Keema which is a staple Indian dish usually made with ground meat. For the vegan version, we have used Abbot’s butcher Chorizo which is a plant based pea protein that is a Whole30 approved partner and compatible with both the Original Whole30 as well as the Plant based Whole30. It does not have any preservatives or additives and what I really like about it is that it is already flavored with spices like paprika, cumin, chili powder and onion powder which go very well with the flavor profile of Indian food. This keema recipe is super versatile and can be incorporated in multiple dishes like a wrap, a bean chili or simply eaten with cauli rice and a side of veggies. It has double the goodness of peas – the protein rich plant based pea protein from Abbot’s butcher and actual peas, bound together by warm and flavorful Indian spices and aromatics.

15 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	335
Fat:	17 g
Carbohydrates:	16 g
Protein:	27 g
Cholesterol:	0 g
Sodium:	1056 mg
Fiber:	5 g
Sugars:	4 g
Calculated per serving.

by Masala Paleo

View original recipe

Serves: 2

Ingredients

10 oz Plant-Based "Chorizo" (Abbot's Butcher), (1 container)
0.5 cup Green Peas, frozen
1 whole Onion
2 whole Tomato
0.5 tsp ground Ginger
0.5 tsp Garlic, chopped (can substitute with garlic powder)
1 Tbsp Avocado Oil

Spices

1 tsp ground Coriander
1 tsp Garam Masala
0.5 tsp Turmeric Powder
0.5 tsp Chili Powder, Optional
0.5 tsp Whole Cumin Seed

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Chop the onions and tomatoes finely.
Heat a Tbsp of oil in a skillet. Add the cumin seeds till they sizzle and bloom, followed by the chopped onions. Let the onions brown well and add the ginger garlic paste. Cook it for a couple of minutes and add in the chopped tomatoes. Now sauté till the tomatoes and onion mixture gets mushy.
Time to add in the Abott's Butcher Chorizo. Sauté it on low heat for 5 minutes, then add the spices (coriander powder, turmeric, garam masala and chili powder) . Add a cup of water and give it a good stir.
Now add in the peas. and let them cook for 5 more minutes, stirring occasionally. If you are using fresh peas, you may need to cover the skillet and cook for some more time till the peas soften. I did not need to add salt to this as the “Chorizo” already had enough salt based on my preference.
And that is all it takes to make this delicious Indian flavored keema with peas. Super simple and nutritious! Enjoy on a bed of cauli rice and a side of veggies!

Notes

Abbot’s butcher Chorizo which is a plant based pea protein is a Whole30 approved partner and compatible with both the Original Whole30 as well as the Plant based Whole30. It also a great macronutrient profile of 15P/6C/6F per serving. This keema recipe is super versatile and can be incorporated in multiple dishes like a wrap, a bean chili or simply eaten with cauli rice and a side of veggies.