GF Vegan Kashmiri Rogan Josh

March 19, 2021
Rogan Josh, which roughly translates to "red heat," is a classic meat dish from the area of Kashmir, India. For this version I used soy balls as they are my numéro uno gluten-free option, but I imagine it would taste just as delicious with tempeh. (Let me know if you tried that version.) If you don't plan to use soy, tofu or tempeh, you can still use vegetables instead like mushrooms or aubergine. The original recipe calls for yogurt, you can either use plant-based yogurt or coconut milk with a tiny dash of lemon.

I could not get Kashmiri chili at the Indian deli, so I used jalapeño instead, and it turned out super spicy this way too, so just beware when you season. But if you can get your hands on Kashmiri chilies, they would be the best to use in this dish and they also give a beautiful color to it.
vegan kashmiri rogan josh in a pot and on a plate with white rice on a table

GF Vegan Kashmiri Rogan Josh

Recipe Type: Hearty Entrees
utensils YIELDS 2 servings
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  • 200 g dried soy balls
  • 3 cloves garlic
  • 1 small onion, finely chopped
  • 1 knob ginger, fresh, peeled (thumb-sized)
  • to taste jalapeno chili pepper
  • 2 green cardamom pods
  • 1 large cinnamon stick
  • 1 large bay leaf
  • 5 black peppercorns
  • 1/4 tsp garam masala
  • 1/2 tsp cumin powder
  • 1 tsp coriander powder
  • 150 g coconut yogurt
  • 1 tbsp olive oil
  • 1 cup veggie broth
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1. Place the garlic, ginger and jalapeño chili in a blender with about ¼ cup of water and blend to make a smooth paste. Add more water if needed.

2. In a small saucepan, add veggie broth with the dried soy balls and cook it until the soy balls become tender. Once done, remove soy balls and set aside.

3. Meanwhile in a large saucepan, heat the oil and add the cardamom, cinnamon, bay leaf and whole peppercorns and stir-fry about a minute or until the bay leaf darkens a bit but does not start to burn.

4. Add the onion, sauté for about 8–10 minutes over medium heat until they caramelize into a brown color.

5. Add the ginger-garlic-jalapeño paste to the pan. Mix in coriander and cumin powder. Stir well and fry for about five minutes.

6. Add in soy balls and stir them well to coat evenly with the spices.

7. Stir in coconut yogurt and mix well. You can add 1/2 cup of water if you’d like a thinner sauce.

8. Cover and cook about five minutes to let the flavors merge.

9. Stir in the garam masala and add salt to taste.

10. Super delicious with rice and papads (which is originally gluten-free), or roti.

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Photo: Imola Toth

Imola is a Hatha and Ashtanga yoga teacher, tree planter and writer and editor of Raised by the Wolf, an online magazine for Wild Women, with a passion for exploring and life outdoors. Originally from Hungary but currently planting trees and rewilding the enchanting forests of France. Hop over to RBTW magazine, and blog and follow her on Instagram @yogiraisedbythewolf


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