Vegan Kheema Pav | Indian Sloppy Joes

Kheema pav aka Indian sloppy joes is a popular Indian street food. My version is made with plant based meat making it 100% vegan. But it tastes just as delicious as the traditional recipe.

Warm Indian spices and mixed vegetables make this dish wholesome and spicy. Serve with toasted pav or buns and enjoy the amazing flavors. I use my Instant pot to make this dish. But instructions for stove top are also in the post.

About the Recipe

I love making street food recipes right at home. It is always amazing to enjoy them in the comfort of your own home. Some of my favorites are these Sowcarpet murukku sandwich and aloo tikki wrap.

Keema Pau is a popular meat based street food in Bombay. It is very similar to American sloppy joes. Being a vegetarian, I have never tried it in its traditional form. But that hasn't stopped me from creating this homemade vegan Indian vegan sloppy joes.

There are quite a few plant based meat options available in the market these days. I love using frozen vegan meat crumbles like Beyond meat or Gardein. But you can use any of your favorite meat substitute. Check out the 'Expert Tips' section for more ideas.

Ground veggie meat is cooked with veggies and spices to make this savory-spicy dish. I use the instant pot to make the recipe. Serve the keema with toasted buns or bread.

This is a fun dish that is a little messy to eat. So it is best to keep a stack of tissues to wipe the face. Do try this vegan kheema Pav aka sloppy joe (or should I say Sloppy Jai) and enjoy!!

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make this vegetarian sloppy joes or kheema pav recipe:

• Plant based meat - I love using frozen ground be'f like Gardein or Beyond meat or Morning Star. But feel free to use textured vegetable protein or TVP or soy granules. Crumbled tofu or coarsely ground beans are also great options.
• Spices - red chili powder, ground coriander, cumin, garam masala and salt.
• Tomato puree
• Onions, ginger-garlic paste
• Mixed vegetables - optional, but I highly recommend adding them.
• Indian pav buns or slider or potato buns or even plain sandwich bread.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make Instant pot kheema pav recipe:

Make Vegan Keema

Heat Instant pot on 'Sauté' mode and pour in the oil. Add the onions and cook till they turn translucent, about 2 minutes. Add ginger+garlic paste and cook.

Stir in the tomato puree, red chili powder, ground coriander, cumin, garam masala and salt.

Add mixed vegetables, plant based meat crumbles and water. Stir to combine and make sure to scrape the bottom to loosen any browned bits.

Place the lid on, lock it, and close the steam valve. Set the timer for 3 minutes on high pressure. When the timer sounds, natural release the steam for 10 minutes, then quick release the remainder. Open the pressure cooker and stir in chopped cilantro.

If the mixture looks to watery, then press "Sauté" and cook for couple of minutes to evaporate it.

Make Keema Pao

Toast pav/ buns with butter.

Then serve the prepared kheema topped with onions over toasted buns. Serve right away!!

Expert Tips

• To make these plant based sloppy joes, I love using frozen meatless meat from Beyond meat or Morning Star or Gardein. But textured vegetable protein or TVP or soy granules are great alternate. Make sure to rehydrate them as per package instructions before using.
• Here are a few more protein choices ideas to make vegan keema:
  • crumbled tofu
  • coarsely ground beans like chickpeas or white beans
  • crumbled tempeh
  • cauliflower rice is also a great option since it has the texture similar to ground meat. I usually add either tofu or beans to make this combo wholesome.
• Make sure that the keema mixture is not too liquidy because it will make serving it with pav a little difficult. It should be just right to be served over the bread as a sandwich. So cook the extra water off before serving.
• To make this dish street style aka Bombay sloppy joe style, then top the kheema with green chutney, sweetened yogurt and homemade pickled onions for crunch.
• Leftover vegan keema mixture can be stored for up to 3 days in the fridge.
• If the mixture looks to watery, then press "Sauté" and cook for couple of minutes to evaporate it.

You might also like

Here are a few more recipes using plant based meats that you might like:

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Recipe Card

Vegan Kheema Pav

This kheema pav aka Indian sloppy joes is 100% vegan and super flavorful. Made in the Instant Pot with plant based meat and Indian spices.

Author: Pavani

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Cook ModePrevent your screen from going dark

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Course: sandwich, Snack

Cuisine: Indian

Servings: 4 Servings

Ingredients

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For the Vegan Kheema Mixture:

• 1 tablespoon Oil
• 1 Small Onion, finely chopped
• 1 teaspoon Ginger+garlic paste
• 1 cup Tomato puree
• 1 teaspoon Red Chili powder
• 1 teaspoon Ground Coriander
• ½ teaspoon Ground Cumin
• 1 teaspoon Garam masala
• To taste Salt
• 1 cup Frozen mixed vegetables or green peas
• 3 cups Plant based meat or Soy granules
• 1 cup Water
• 2 tablespoons Cilantro, finely chopped

Other Ingredients:

• 8 Pav buns/ Slider buns
• 1 Lime or lemon, cut into wedges
• As needed Red onion, finely chopped, for serving

Instructions

Instant Pot Method:

• Heat Instant pot on 'Sauté' mode and pour in the oil. Add the onions and cook till they turn translucent, about 2 minutes. Add ginger+garlic paste and cook for another 1 minute. Stir in the tomato puree, red chili powder, ground coriander, cumin, garam masala and salt. Cook for 2~3 minutes.

  Add mixed vegetables, plant based meat crumbles and water. Stir to combine and make sure to scrape the bottom to loosen any browned bits.
• Place the lid on, lock it, and close the steam valve. Set the timer for 3 minutes on high pressure.

  When the timer sounds, natural release the steam for 10 minutes, then quick release the remainder. Open the pressure cooker and stir in chopped cilantro. If the mixture looks to watery, then press "Sauté" and cook for couple of minutes to evaporate it.

Stove Top Method:

• Heat oil in a large pan on medium heat. Add the onions, ginger+garlic paste and cook till onions soften, about 3~5 minutes. Add mixed vegetables, plant based meat crumbles and cook for 6~8 minutes or until the crumbles are cooked through.

  Stir in tomato puree, red chili powder, ground coriander, cumin, garam masala, salt and ½ cup of water. Cook covered for the flavors mingle, about 8~10 minutes. Sprinkle chopped cilantro and mix well.

To Serve Keema Pav:

• Toast pav/ buns with butter. Then serve the prepared kheema topped with onions over toasted buns. Serve right away!!

Video

Notes

• To make these plant based sloppy joes, I love using frozen meatless meat from Beyond meat or Morning Star or Gardein. But textured vegetable protein or TVP or soy granules are great alternate. Make sure to rehydrate them as per package instructions before using.
• Here are a few more protein choices to make vegan keema:
  • crumbled tofu
  • coarsely ground beans like chickpeas or white beans
  • crumbled tempeh
  • cauliflower rice is also a great option since it has the texture similar to ground meat. I usually add either tofu or beans to make this combo wholesome.
• Make sure that the keema mixture is not too liquidy because it will make serving it with pav a little difficult. It should be just right to be served over the bread as a sandwich. So cook the extra water off before serving.
• To make this dish street style aka Bombay sloppy joe style, then top the kheema with green chutney, sweetened yogurt and homemade pickled onions for crunch.
• Leftover vegan keema mixture can be stored for up to 3 days in the fridge.

Nutrition

Calories: 284kcal | Carbohydrates: 136g | Protein: 8g | Fat: 51g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 53mg | Potassium: 431mg | Fiber: 51g | Sugar: 53g | Vitamin A: 2810IU | Vitamin C: 13mg | Calcium: 89mg | Iron: 7mg

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