Cook this celebrity chef's Veggie Cutlets under 20 minutes to cure arthritis!

Chef Priyanka Naik is a self-taught celebrity vegan chef whose culinary prowess is unmatched when it comes to healthy spins on traditional Indian classics.

She serves once again with her Loaded Turmeric Veggie Cutlets! These cutlets are not only plant-based but they leave zero-waste and are packed with nutrient-dense ingredients that can be the perfect medicine for arthritis.

Turmeric has long been used for its anti-inflammatory properties, and it is such a good idea to use them for stuffed veggie cutlets. 

Ingredients for Veggie Cutlets:

• 1 tbsp ground flaxseed

• 2.5 tbsp water

• 1 cup leftover cooked basmati rice

• 450g silken tofu – dried

• 1/4 heaping cup mixed veggies 

• 1/2 cup vegan mozzarella shreds

• 1/2 cup chickpea flour

• 1 tbsp turmeric

• 1 heaping tsp sesame seeds

• 2 cloves garlic

• 1/2 inch piece fresh ginger – peeled

• 1 chilli

• 1/2 tsp coriander seeds

• 1/2 tsp black peppercorns

• Salt

• Cooking oil

Ingredients for Tahini Sauce:

• 1 dried red chili

• 1/4 tsp coriander seeds

• 1/2 tsp turmeric

• 1/4 cup tahini

• 1/4 cup water

• 2 tbsp olive oil

• Salt

Vegan Egg Substitute:

1. Mix ground flaxseed with 2.5 tbsp water.

2. Set aside for 10 mins to become gelatinous.

Tahini Sauce:

1. Toast dried red chili and 1/4 tsp coriander seeds in a small pan for 3–4 mins until fragrant.

2. Blend tahini, toasted spices, water, turmeric, olive oil, and kosher salt until smooth. Adjust water for desired consistency.

Chutney Paste:

1. Grind with mortar and pestle the garlic, ginger, chili, 1/2 tsp coriander seeds, and black peppers to a chunky paste.

Veggie Cutlets: