Tasty Vegetarian Recipes: Vegetarian Mutton

Ladies and gentlemen, let’s talk about vegetarian mutton. This isn’t your typical mock or meatless product; it’s made from mushrooms and mushroom stalks. It's a healthier alternative to many mock meats that often contain artificial flavoring and coloring. When purchasing vegetarian mutton, be sure to check the label for ingredients that specify it is made from mushrooms.

I find vegetarian mutton to be a delightful option, although I don't consume it regularly to avoid overindulging. Remember, moderation is key to a healthy diet. In this post, I’ll share five effortless recipes featuring vegetarian mutton, all made from pantry-friendly ingredients.

Vegetarian Mutton Stir Fry 

Ingredients 
400g vegetarian mutton 
1 1/2 tsp turmeric powder 
1 1/2 tsp corn flour 
2 dried red chilies, snipped into small sections 
1 green chili, thinly sliced 
3 shallots, thinly sliced 
4 garlic cloves, thinly sliced 
1/2-inch ginger, thinly sliced 
1 tsp mustard seeds 
1 tsp cumin seeds 
2 sprigs curry leaves 
4-5 tbsp oil 
1/2 lime, juice extracted 
Salt, to taste

Method 
Rub the vegetarian mutton with corn flour, turmeric powder, and a pinch of salt. (corn flour prevents the rolls from breaking when stir-fried). 
Fry the mutton rolls in batches until golden brown. Remove and set aside.
In the same oil, sauté the dried red chilies, green chili, shallots, garlic, ginger, mustard seeds, cumin seeds, and curry leaves for 1-2 minutes. 
Add the fried mutton rolls to the pan, pour in the lime juice, and season with a pinch of salt. 
Stir fry until the rolls are glossy and well-coated with the spices. 
Dish out.

Vegetarian Mutton Rendang 

Ingredients 

450g vegetarian mutton, washed and gently squeezed to remove excess water 

1/4 cup coconut milk 

Some kaffir lime leaves
2 small pieces dried tamarind 
1 small piece palm sugar 
1/4 cup oil 
Salt, to taste

For Rendang Paste (blend/ground) 
8 dried red chillies (or as preferred) 
1 inch ginger 
5 garlic cloves 
5 shallots 
1 inch galangal 
1 lemongrass stalk

Method 
Heat oil in a pan and fry the rendang paste until aromatic and the oil separates. 
Add the vegetarian mutton and dried tamarind to the pan. 
Season with palm sugar and salt.
Pour in the coconut milk and stir well. 
Cook until the gravy thickens up. 
Turn off the heat and add the kaffir lime leaves, combining well. 

Vegetarian Mutton Varuval 

Ingredients 
200g (half packet) vegetarian mutton, torn or crumbled 
1 onion, sliced 
3 sprigs curry leaves 
2 green chilies and 1 red chili, seeds removed and cut into pieces 
1 tsp turmeric powder 
1 tsp cumin powder 
1 tsp fennel powder 
Lime juice, to taste 
Spices (cinnamon, star anise, cardamom, and cloves) 
Salt, to taste 
3 tbsp oil

Method 
In a bowl, combine all the ingredients except for the oil. 
Heat the oil in a pan. 
Add the mixed ingredients to the pan. 
Stir and cook continuously on high heat for 5 minutes. 
Once cooked, dish out and serve. 

Vegetarian Mutton Curry 

Ingredients 
200g (half packet) vegetarian mutton 
1 tsp corn flour 
1 inch ginger, thinly sliced 
3 cloves garlic, sliced 
6 shallots, sliced 
2 medium-sized tomatoes, cut into 8 pieces 

1 or 2 tbsp meat curry powder (mixed with water to form a thick paste) 
1/2 tbsp crushed black pepper 
1/2 cup coconut milk 
Oil, as needed 
Salt, to taste

Method 
Dust the vegetarian mutton with corn flour, then deep fry until golden brown. Remove and set aside. 
Leave about 3 tbsp of oil in the same pan and sauté the ginger, garlic, and shallots until fragrant.
Add the curry paste and cook until aromatic and the oil starts to separate.
Stir in the tomatoes, crushed pepper, salt, and coconut milk. 
Let it simmer for a few minutes.
Drop in the fried mutton, stir, and cook for an additional 2 to 3 minutes. 
Once cooked, dish out and serve

Vegetarian Mutton Masala 

Ingredients 
200g vegetarian mutton 
3 small potatoes, sliced into small pieces 
1/2 tbsp dried chili powder 
3-4 dried red chilies, broken
1 onion, sliced 
5 garlic cloves, chopped 
1/2 cup coconut milk 
3 sprigs coriander leaves, sliced 
Oil, as needed 
Salt, to taste

Method 
Mix the sliced potatoes with a pinch of salt. 
Fry the potatoes in oil until golden brown, then remove and set aside.
In the same wok, leave about 2 tbsp of oil and sauté the onion, dried chillies, and chopped garlic until fragrant. 
Add the chili powder, coconut milk, and salt. Stir and let it heat through. 
Put in the vegetarian mutton pieces and fried potatoes. Stir and cook until well combined. 
Once cooked, turn off the heat and mix in the sliced coriander leaves.