The Vegan Bombay Recipe

Prepare dough

In a large mixing bowl whisk together flour, instant yeast, sugar and salt. Make a well and add warm plant milk and 1 tablespoon oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively use a stand mixer with dough hook for 6–8 minutes.

First rise

Lightly oil a clean bowl, place the dough ball inside, cover with a damp cloth or cling film and leave in a warm place for 60–75 minutes or until doubled in size.

Shape buns

Punch down the dough, divide into 6 equal pieces (about 95–100 g each). Shape each piece into a tight ball, place on a lined baking sheet leaving 2 inches between buns.

Second rise & glaze

Cover and let prove for 30–40 minutes until puffy. Mix flaxseed meal and water to make a glaze (or brush with plant milk). Brush tops gently, then bake in a preheated 200°C (400°F) oven for 15–18 minutes until golden.

Cool

Remove buns to a rack to cool slightly while you prepare the rest of the components.

Prep tofu

Drain the tofu and press for 10–15 minutes between kitchen towels with a weighted plate to remove excess moisture. Crumble the pressed tofu into a bowl so it resembles scrambled eggs.

Cook aromatics

Heat 2 tbsp vegetable oil in a large nonstick skillet over medium heat. Add the chopped onion and sauté for 5–6 minutes until soft and translucent. Add the garlic, ginger and chopped green chili (if using) and cook 1 minute until fragrant.

Spice and tomato

Add turmeric, cumin, coriander and paprika to the pan and toast for 30 seconds. Stir in the chopped tomato and cook 3–4 minutes until the tomato softens and releases juices.

Add tofu & finish

Add the crumbled tofu, nutritional yeast, garam masala, salt and pepper. Stir well to coat and cook 4–6 minutes, allowing flavors to meld and any excess moisture to evaporate. Finish with lemon juice and chopped cilantro. Adjust seasoning to taste and keep warm.

Cook base

Heat 1 tbsp vegetable oil in a small saucepan over medium heat. Add the chopped onion and sauté for 4–5 minutes until soft. Add minced garlic and cook 30 seconds.

Spice

Stir in tomato puree, curry/madras powder and cumin powder; cook 1 minute to bloom the spices.

Add beans

Add the canned baked beans with their sauce, brown sugar (or maple syrup), salt and pepper. Reduce heat to low and simmer gently for 6–8 minutes, stirring occasionally, until slightly thickened. Keep warm.

Prepare mushrooms & tomatoes

Brush the field mushrooms and cut-side tomatoes with olive oil, sprinkle with garlic powder, salt and pepper.

Grill

Heat a grill pan or outdoor grill to medium-high. Place mushrooms cap-side down first for 3–4 minutes, then flip and grill 2–3 more minutes until tender and nicely charred. Grill tomato halves cut-side down 3–4 minutes until char marks form and they soften. Remove and keep warm.

Cook sausages

Heat 1 tbsp vegetable oil in a skillet over medium heat. Cook vegan sausages for 8–10 minutes, turning often, until browned and heated through. Remove and keep warm.

Cook black pudding

In the same pan, add a little more oil if needed and fry black pudding slices 2–3 minutes per side until crisp at the edges and warmed through. Keep warm.

Split buns and lightly toast cut sides in a dry pan or under a grill until golden. On each bottom bun layer a handful of mixed salad leaves, a generous spoonful of masala beans, a portion of tofu akuri, a grilled field mushroom (or half if large), a grilled tomato half, one vegan sausage (halved if desired) and a slice of vegan black pudding.

Spread mango chutney or pickle on the top bun, close the sandwich and serve immediately with lemon wedges on the side. Serve remaining beans and akuri on the plate as a bountiful repast.