Show summary Hide summary
This January, as part of Veganuary, HAF communications director Mat McDermott is experimenting with plant-based cooking and sharing what he makes. His latest effort: a quick masala built around a pack of supermarket vegan shrimp—an easy, flavorful weeknight option that highlights both the promise and limits of some meat alternatives.
Why this recipe matters now
Plant-based substitutes are more visible than ever on grocery shelves, but not all mimic animal products in the same way—nor do they always match them nutritionally. This dish shows how a ready-made vegan seafood product can be used to create familiar flavors while reminding home cooks to think about balance and protein when they go meatless.
Shah Rukh Khan used the name Abinav to ease in-law worries: Gauri adopted Ayesha during nikaah
Javed Akhtar hails Hindu festivals as cultural glue: throwback of atheist celebrating resurfaces
Ingredients
- 300 g BeLeaf vegan shrimp (one package)
- 1 tsp neutral cooking oil
- 1½ tsp ginger‑garlic paste
- ½ cup shallots, roughly chopped
- 2 sprigs of curry leaves
- 2 medium tomatoes, chopped
- 1 tbsp Kashmiri chili powder
- 1 tsp ground coriander
- 1 tsp freshly ground black pepper
- ½ tsp turmeric
- ½ tsp sea salt (adjust to taste)
- Fresh coriander (cilantro) to finish
Quick nutrition snapshot
| Servings | Calories per serving | Protein | Estimated cook time |
|---|---|---|---|
| 2 | ≈210 kcal | ≈1 g | 20 minutes |
Note: the particular vegan shrimp used here contains very little protein, so plan complementary dishes if you need a more balanced plate.
Method
Use a large wok or sauté pan so the masala can develop quickly without crowding the ingredients. Heat the oil until it shimmers, then add the ginger‑garlic paste and fry briefly until the raw edge is gone.
Add the shallots and curry leaves, softening them until the shallots turn translucent. Stir in the chopped tomatoes and cook down until they break apart and form a saucy base.
Sprinkle in the dry spices—Kashmiri chili, coriander powder, turmeric and black pepper—and cook for a minute to bloom the flavors. Toss in the vegan shrimp and mix so each piece is coated with the masala.
Pour in roughly ¼–½ cup water, cover, and warm through for a few minutes. The vegan shrimp in this recipe is pre‑cooked and only needs heating; the exact amount of water depends on how juicy your tomatoes are. Remove from the heat, garnish with chopped coriander and serve.
Practical tips and pairing ideas
- If you want more substance, serve the masala over steamed rice, quinoa, or with flatbread.
- To boost protein, add a side of lentils, chickpea salad, pan‑seared tofu, or spiced tempeh.
- Adjust heat by reducing the Kashmiri chili or adding a squeeze of lemon to brighten the dish.
- Different vegan seafood brands vary in texture and moisture; treat the product as you would firm tofu—gentle handling keeps pieces intact.
This recipe is designed for cooks who want a fast, plant-forward meal that captures South Asian spice notes without relying on animal seafood. It’s not an identical replica of shrimp masala, but it offers a flavorful, low-effort way to explore plant-based alternatives while keeping an eye on nutritional gaps.
