Few dishes evoke the tempestuous passion of the land they spring from as perfectly as rogan josh does. Rogan josh roughly translates to “red heat,” and it is a classic dish from the belly of Kashmir, a land at once synonymous with immense natural beauty and heart-wrenching tragedy. Kashmir, nestled in the Himalayan valley, straddles three countries – India, Pakistan and, to a smaller degree, China. This has kept the region in a state of constant war and communal conflict for decades now. Kashmiri food in India, with strong influences of the region’s mostly Muslim population, is rather distinct from other Indian cuisines. The icy winters meant dishes here evolved to be meat- and fat-heavy, loaded with spices and flavored and dyed by local chillies and alkanet root (ratanjot) to appear an appetizing red. I have shared vegan versions of Kashmiri dishes with you, like Dum Aloo, a saucy side dish that takes the humble spud to a whole new level of deliciousness, and delicious Kashmiri collard greens. This vegan rogan josh is just as special, if not more so. Traditionally rogan josh is made with mutton or goat’s meat. I use a mix of chunky seitan and wild dried mushrooms for the perfect texture and flavor. The use of umami ingredients, including mushrooms, mushroom stock and asafetida, adds plenty of delicious flavor while the Kashmiri chili powder, along with saffron, which grows plentifully in Kashmir, adds an appetizing red hue. You will never miss the meat!
Why you will love this recipe
Authentic. Other than swapping out the mushrooms and seitan for mutton, this recipe remains true to the original. Loads of texture and flavor. The chunky seitan and chewy mushrooms add so much delicious texture to this meatless rogan josh recipe. It is also loaded with flavor from thoughtful additions and substitutions, including asafetida, used traditionally in rogan josh, saffron, and mushroom stock for umami. Easy recipe. This is one of the simplest recipes you can make, and it takes no more than 30 minutes to put together, making it a fantastic weeknight recipe. The recipe makes four servings, but you can easily double or even triple the recipe for a larger family or if you just want to eat more! Allergy-friendly. The recipe is soy-free and you can use nut-free yogurt. To make the rogan josh gluten-free you can use tofu or tempeh or any gluten-free meatless chunks. Healthy. The rogan josh is loaded with tons of protein and it is friendly to most diets, including low-carb vegan diets. Traditional rogan josh uses a ton of oil, but we limit the oil to no more than a tablespoon while preserving all of the deliciousness.
Ingredients
Dried wild mushrooms. You can use fresh wild mushrooms, but dried mushrooms add more texture. Vegan yogurt. I use my beloved cashew yogurt for this recipe. You can use any store-bought yogurt, including a nut-free yogurt if you are nut-free. Spices: Kashmiri chilli powder (or cayenne), ground ginger, asafetida (hing), ground cumin, ground coriander, cloves, green cardamom, saffron (optional), garam masala and bay leaves. You can also add some sweet paprika for color, but it is optional. Seitan chunks. If you are gluten-free, use any other meat-substitute that is gf. You can also use tofu or tempeh. Fresh cilantro, for garnish
Watch how to make vegan rogan josh
Storage instructions
Refrigerate: Store in the refrigerator for up to five days in an airtight container. Freeze: Freeze for up to three months in a freezer-safe container. Reheat: Reheat in saucepan or in a microwave-safe bowl until heated through. If needed add some water or vegetable stock to thin out.
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