Category Archives: Indian
I’ve been on a hiatus for a few weeks for work, and sadly have neglected the Doctor Vegan site as a result. But, after three countries, two hemispheres, and a harrowing experience driving a 10 seater van on the left side of the road in a torrential downpour, I’m back home in California!
My first trip was for three weeks to Micronesia. After a 15 hour return flight, I landed back at chaotic LAX airport at 5am on a Saturday morning. My loving boyfriend picked me up and brought my red-eye bedraggled self home for a long morning nap. I awoke a few hours later to the heavenly smell of sautéing onions, potatoes, and spices—Mark was making me breakfast burritos from scratch.
The day before, in anticipation of my arrival, he had meticulously purchased all the items necessary to make the most awesome vegan breakfast burritos ever, knowing that there is almost nothing in life that makes me (and my belly) happier than burritos in breakfast form. That morning, the creation consisted of a multi-grain tortilla blanketing fried potatoes, onions, bell pepper, black beans, scrambled tofu and spices, salsa, guacamole, vegan sour cream, and vegan nacho cheese. It was practically perfect, in every way. Nearly overflowing with tasty perfection, in fact.
But the burrito dream didn’t end there. On day two, Mark whipped up an entirely different burrito—this one stuffed with lentils, brown rice, vegan ‘chicken’ strips, almond herb ‘cheese’, and guacamole (because it just aint a burrito without guacamole). The ultimate homemade savory breakfast burrito. For the next four—that’s right FOUR—days, we continued reliving our breakfast burrito dream until finally, after nearly a week, we had used up all the ingredients. Six days in a row of homemade vegan breakfast burritos has to be close to some kind of record.
Today, I present to you the ingredients and instructions for how to prepare these magical hand-held belly-pleasing burritos in your own home. There are a million variations you could try—here I only present to you two main options, with a few suggestions for substitutes or additions (e.g., on day 3 we added sweet potatoes to the mix—highly recommended!). But let these recipes be your raw material to create your own burrito magic, and whatever you end up stuffing them with, I hope you thoroughly enjoy! It’s hard to compare any restaurant version to these labors of love—if you put in the effort, you will not be disappointed.
For both of these burrito recipes, keep in mind that the quantities are highly adaptable, depending on how many burritos you want to make (and/or how many days you want to eat breakfast burrito filling—which, if you are me, could be infinite)
Breakfast Burrito #1—The Everything Scramble
This was my hands-down favorite, and it’s so versatile. With a little bit of everything, this burrito means business.
– Olive oil (or coconut oil, vegan butter, etc)
– Two medium potatoes (e.g. red, russet, sweet potatoes, or a mix), chopped into small cubes
– 1 bell pepper, diced
– ½ package of organic tofu (softer tofu will crumble into more of a scramble which works well here, while firm tofu will be more cubed), chopped into small cubes
– 1 small onion or ½ large onion, diced
– 1 can black beans, rinsed and drained
– ½ tsp turmeric, ¼ tsp cumin, pinch of paprika, salt and pepper to taste
To top it off:
– Fresh salsa (or tomatoes, onions, chili, cilantro, seasoning)
– Guacamole (store-bought, or fresh avocado with lime juice, cilantro, seasoning–Mark made fresh, just sayin’)
– Vegan cheese (Mark used Follow Your Heart nacho cheese, but you could use any type of cheese you prefer, or be adventurous and make your own! Here are two nacho cheese; ideas here and here), sliced or shredded
– Vegan sour cream
– Multigrain wraps (we like Udi’s Multigrain wraps, but you could go with gluten-free, or whatever you prefer)
- Heat 1-2 tbs of olive oil or other preferred oil in large pan. Add diced potatoes and onions* and sauté until tender on med heat. Add black beans and heat until warmed through.
- In a separate pan, cook tofu on medium heat with a bit of olive oil, add water as necessary. Add the spices, salt and pepper. Once the tofu has cooked for a few minutes, you can add it to the potato and onion mixture if you want. Add more seasoning to taste.
- Turn off burner. Now is where you set up your burrito station: have the wraps, cheese, salsa, guacamole, and sour cream ready to go like an assembly line. Fill each wrap with a few spoon fulls of the potato/tofu filling, then top with each of the add-ins.
- Now just, Wrap, Eat, and Smile. If you wish, once you wrap the burrito you can heat it for a minute or two on the pan to warm the outside as well as the inside—but if this takes too much patience, by all means just go for that first bite!
*When sautéing the filling, you could easily add in other vegetables (mushrooms and spinach come to mind) to the mix as desired—chunkier vegetables should be added earlier in the process, while leafier vegetables should be added near the end. Enjoy!
Breakfast Burrito #2—Savory Satisfaction
This is Mark’s version of what we call the ‘super savory’ lentil breakfast burrito from the Vegan Joint. This is a burrito that will grow some hair on your chest (figuratively), and is really an any-time-of-day burrito.
– ½ onion
– ½ bell pepper
– 1 cup cooked lentils (brown, preferably, but any will do)
– 1 cup cooked brown rice (or your favorite type of rice)
– Vegan ‘chicken’ strips (Mark used the Beyond Meat grilled chicken strips; alternatively you could use tempeh or your favorite meat substitute—something that has firm chewy texture)
– Vegan cheese (for this burrito, Mark used Lisanatti garlic-herb almond cheese), sliced or shredded
– Guacamole (of course!)
– Salt and pepper, to taste
-Optional—vegan sour cream and/or salsa
- Super easy! Heat a bit of olive oil in a large pan and warm chicken strips for a few minutes over med heat
- Add lentils and brown rice (pre-cooked) and continue to cook until heated over med-low heat; add seasoning as necessary (and hot sauce if you like that sorta thing)
- Time to wrap! Put savory filling into wraps, top with vegan cheese, guacamole, and vegan sour cream and salsa if desired. Scrumptious! Again, feel free to add veggies if you like, and to heat the filled wrap in the pan.
May the food be with you!
Hidden a few blocks away from the USC campus (though not so hidden for a lot of students!) is the 23rd Street Café, a little gem tucked humbly amongst the eclectic homes, apartments and storefronts of the University Park/West Adams neighborhood. From the outside, it looks somewhat like a convenience store, with a small bakery counter and refrigerated cases of drinks. But this café offers a lot more, and is particularly known for its Mexican-Indian fusion specialties like Tikka Tacos and Curry Burritos.
This is not a fully vegan or vegetarian restaurant; in fact, the menu is quite meat heavy. However, there are several vegan options to choose from and many more vegetarian, including a whole section of vegetarian thali plates (combination plates with multiple types of curries, rice, and sides). I came with friends, some of whom were not vegetarian, so the café offered a little something for everyone. One of my friends ordered the vegetable sandwich with avocado, but it came with mayonnaise so vegans be sure to check ingredients before ordering. I can see the appeal to USC students, since the menu has options ranging from burgers and burritos to curries and salads, plus a whole breakfast menu—all for remarkably low prices. L.A. weekly has highlighted its fusion fare, as has USC’s online newspaper the Neon Tommy.
I was a bit skeptical about the quality and health of the food, but I decided to be adventurous. I skipped the purely Mexican and Indian sections of the menu and ordered the Samosa Sandwich from the ‘fusion’ menu. My boyfriend chose the Aloo Gobi Burrito so we could try both (detailed food reviews below). There are ample healthy beverages to choose from, including a range of Yogi brand teas and bottles of Kombucha. Unfortunately, none of the desserts were vegan from what I can tell. This is a pretty no-frills café as far as the food goes. No brown rice, spinach tortillas, or black beans here, although the online menu lists a kale salad that is sometimes available. According to an interview with the owner, however, the sauces and fillings are all fresh made on site.
We decided to sit outside in the peaceful courtyard at the back of the restaurant. The interior had a decent ambiance though. It was clean and simple, just like what you’d expect from a neighborhood café, but with added accents like paintings of Gandhi on the wall. Super casual vibe, which I imagine would be a nice place to study (or take a study break!) if you are a student, or to do some writing or reading even if you’re not–lots of little tables where you can sit with a laptop, a coffee (the café serves espresso drinks), and maybe a big burrito.
You can read my food reviews below, but overall this place will satisfy a growling stomach, but it definitely doesn’t hit the health spot. Eating this food made me feel pretty guilty–it was heavy with oil, salt, and refined carbs. I also didn’t see anything organic on the menu, and I’m guessing they are using at least some lower quality or unhealthy oils to fry and saute foods with. Perhaps some of their other items on the menu (like the salads) would be an exception, but this is not the place to go when you are trying to eat a healthy whole foods diet. That said, if you are cruising around USC and you want a cheap, filling meal, or if you can’t decide between Mexican or Indian tonight, the 23rd Street Café has you covered. For a once-in-awhile craving, this is definitely a little spot to try out.
23rd Street Café, University Park
Individual food reviews:
Going into this I knew it was going to be indulgent, and indulgent it was. Two crispy fried vegetable samosas (filled mostly with potatoes) wedged between wheat bread, laced with mint and tamarind chutneys. Though it definitely wouldn’t qualify as particularly healthy (the wheat toast seems like a half-hearted attempt), this sandwich was definitely packed with flavor, texture, and fried tasty goodness. As a splurge, it was well worth the probably hefty amount of calories. I mean, how often can you find a sandwich stuffed with samosas??
Health: 1.5 out of 5 (if the bread was fried too it would be a 1; comes with lettuce, tomatoes, and whole wheat bread…but the fried samosas and starchiness are going to weigh you down)
Taste: 4 out of 5 (interesting, satisfying, a bit spicy)
Aloo Gobi Burrito
I was really excited at the prospect of this burrito. One of my favorite dishes when I visited India was aloo gobi (a spiced cauliflower and potato dish), so putting it in a burrito sounded pretty epic. Unfortunately, it didn’t live up to expectations. The aloo gobi just tasted like an insanely salty mush, and the rest of the burrito filling was mostly rice with some pinto beans mixed in. The burrito itself was definitely not the health-food variety of wrap, and probably contained a lot of fat as well as refined white flour. So basically, this is just a classic bean and rice burrito with a bit of salty veggies stuffed in. The other vegan fusion burrito on the menu is the Chole burrito, a mix of spinach, chickpeas, and burrito filling, which I would consider trying to compare.
Health: 1 out of 5 (oily, salty, starchy, with little to redeem itself except the bit of protein from pinto beans and slight bit of vegetables)
Taste: 1.5 out of 5 (I know its harsh, and other people might not be so picky, but a fusion burrito has to have a nice balance of flavors, and this just tasted like a salty bean and rice burrito. Fusion fail!)
It’s a common plight among vegans—where do you take your non-vegan family members to eat when they come into town for a visit? Unless they are remarkably easy going or adventurous, taking a meat eater to a vegan restaurant can be overwhelming for them (or underwhelming, as the case may be).
I’ve said it before and I’ll say it again: we are very lucky here in Los Angeles in regards to the shear number of food options available to us. Because of this, there are a number of restaurants I enjoy introducing to friends and family because they cater to vegans and non-vegans alike, as well as a wide variety of palettes and preferences.
One of my go-to favorites for any meal is Hugo’s (whether its with family or not!), which has locations in West Hollywood, Studio City, and most recently Agoura Hills. There are also a number of Hugo’s Tacos locations, where you find a condensed menu of Hugo’s Mexican inspired items, both vegan and non. I tend to frequent the Agoura Hills location, part of the re-vamped Whizin’s plaza where you’ll also find some hidden frou-frou shops, yoga studio, zen living shop, and a cozy little bookshop upstairs run by an adorable retired, aging man with a million and one stories to tell.
If you know the history of Hugo’s, you’d think it an unlikely vegan hot spot. The restaurant got its start as a butcher shop, and slowly added other deli fare, including a specialty bakery. Eventually the deli morphed into a full-blown restaurant most revered for its seductive breakfast options (brunch, in fact, is my favorite meal at Hugo’s—but that’s a blog for another day).
These days, Hugo’s offers unique fusion food (their tamales are amazing!) as well as a variety of healthy meal options like kale tacos and hemp seed salad. They also offer build-your-own plate option where you can select items ranging from quinoa and mung beans to fried plantains, sweet potatoes, and turmeric infused basmati rice to make your own combination meal. Whew!
For the more traditional eaters, there are chicken sandwiches, burgers, shepherd’s pie, and classic pastas. Many options can be made vegan (they have a bomb veggie burger) and gluten free. Hugo’s also serves tantalizing juices, seasonal cocktails, and a lengthy tea menu with green, white, black, pu-erh and herbal teas. The food menu clearly labels for each entry with it is vegan, vegetarian, gluten-free, or contains nuts.
I’ve been to Hugo’s enough times now to get a good sense of their vegan style. They tend to emphasize Indian and Mexican flavors in these dishes, both of which I love. But some of the items can end up tasting similar as a result (i.e. a similar filling will be used in the burritos and casseroles). Some of their healthier items include the very green casserole, kelp noodle salad, collard green wrap, vegetable noodle pasta, and seasonal specials like the current ‘kapha plate’, an Ayurvedic-inspired mix of vegetables and tofu in a tiki-masala sauce.
When I’m not stuffing myself with their awe-inspiring vegan pancakes (served until 4pm), or vegging out on a salad, I tend to go for one of the vegan casseroles or burritos (individual food reviews below). Most of the ingredients used in Hugo’s meals are not labeled organic (with some exceptions), so I don’t give them top health ratings. But most things I’ve tried have wonderful fresh flavor.
The best thing about Hugo’s is that they don’t associate ‘vegan’ with fake meat. You won’t find Gardein on this menu! Instead, you can choose from all sorts of healthy protein options, from mashed garbanzo beans (Hugo’s version of refried beans), to lentils, mung beans, or the more conventional tofu.
The only disappointment in my view is that Hugo’s uses Daiya as its vegan cheese brand. To me, Daiya tastes incredibly fake; not quite as bad as soy cheese, but definitely with a distinct taste that detracts from the other flavors of any dish its sprinkled on. My suggestion is skip the Daiya, and either go cheeseless, or if you are vegetarian stick with the regular cheese (mozzarella is the most likely to be true vegetarian cheese without animal rennet).
Luckily, Hugo’s makes up for the vegan cheese factor with some awesome vegan desserts–most notably their indulgent sticky buns and the Flan de Almendra (yep, vegan flan!). They also have vegan pumpkin pie and chocolate torte. I’m salivating just thinking about them…Save room!
Hugo’s let’s you mix and match and substitute to your heart’s content, so you are bound to come up with something that you will enjoy eating. The prices are average for Los Angeles, with an average $12-15 for a full meal. Not cheap, but not outrageous. Great for breakfast, lunch, dinner, and also dessert!
Hugo’s Restaurant (WeHo, Studio City, Agoura Hills)
Selected individual item ratings (I’m sure I will be adding more in the future!):
Hugo’s burritos are fairly hefty, and this one packs a spicy flavor punch (almost too spicy for me, which means most people will have no trouble with it!). An organic spinach tortilla is stuffed with refried mashed garbanzos, guacamole, organic dark leafy kale, cooked cauliflower, onions, garlic, spices and tomatillo sauce. The tortilla is topped with mozzarella cheese (or vegan Daiya cheese), negra-nacho sauce and pico de gallo. I absolutely loved the flavor of this burrito—the filling was a perfect combination of beans, veggies, and spices (except the chili which was a bit much for me). The only thing I regretted was the Daiya cheese, which you can see from the picture didn’t even fully melt. Better to leave it off next time. Otherwise, this guy is a winner!
Health: 3.5 out of 5 (lots of vegetables, some organic, but also probably decent amount of oil).
Taste: 4 out of 5 (so close! Just get rid of the Daiya and maybe add some vegan sour cream and more guacamole to balance the spice)
Mung Bean and Rice Burrito
This burrito uses a wheat tortilla stuffed with organic mung beans, basmati rice, and mixed slow-cooked vegetables and spices. The spices were mild (especially compared to the kale burrito) and I was under-whelmed by the flavor, which was actually rather bland. The filling tasted more like a samosa than a burrito—not that this is a bad thing, but I had different expectations. Additionally, the texture is the same throughout, a thick paste, with no fresh vegetables or sauces to make it more exciting. If you like mild Indian flavors in burrito form, this is for you. Otherwise, Meh.
Health: 3 out of 5 (mixed vegetables and mung beans are healthy, but there are no fresh vegetables and the filling is quite heavy).
Taste: 2.5 out of 5 (average; I’d say there are way more interesting things to try on the menu).
Vegan Mac and Cheese
Sometimes vegans need to indulge in some comfort food nostalgia too! I mainly tried the mac and cheese to review it, because I try to avoid heavy foods like this. However, if you want to convince your non-vegan friends that vegans really can have it all, this is a good dish to share as a starter. This version of mac-and-cheese has a bit of a twist—there is garlic, mushrooms, and peas mixed in, and the dish is topped with fried onions. The reason why I loved this item so much is because they do NOT use Daiya cheese for it—instead the cheese is made of cashews and sunflower seeds. If you have never tried a “nut cheese”, you are really missing out. Every single one I’ve tried has tasted amazing! This dish doesn’t disappoint (though it is not going to taste like Kraft, so if that’s what you are looking for, pass on this)—its like a more ‘adult’ version of a kid favorite. This dish can also be made gluten-free by substituting the type of pasta.
Health: 2.5 out of 5 (The cheese is actually made of healthy ingredients, but probably high in fat, as are the onions; also the pasta adds a lot of refined wheat).
Taste: 4.5 out of 5 (wonderful rich flavor enhanced by mushrooms and peas; a bit salty/heavy after eating a decent amount though)
Kale Tacos Casserole
Organic kale, mashed garbanzos, garlic, onion, and spices, layered between two GMO-free corn tortillas—one crispy, and one soft. The flavor of this casserole was similar to the Kale burrito, but I enjoyed this a little more because it was less spicy and the layered tacos were a great addition! I would say the Very Green Casserole would still be my go-to for flavor and health (it’s a mix of fresh cooked veggies, marinara and pesto sauces, Hugo’s own veggie patty, and melted cheese), but this was a very comforting, filling meal.
Health: 3 out of 5 (the crispy tortilla was probably fried in oil, but by and large the filling was dominated by the kale and other veggies)
Taste: 4 out of 5 (worth a try, great comfort-food feel, but not the most exciting thing on the menu)
Green tamales infused with spinach and topped with avocado-tomato-cilantro salsa and sour cream. These tamales are savory and sweet, with the most amazing flavor ever! One of my favorites at Hugo’s. They taste so fresh and are simple but impressive.
Health: 3 out of 5 (they don’t taste oily or salty, and use simple fresh ingredients, but won’t have as much nutrition as some of the other more vegetable-based meals)
Taste: 5 out of 5 (definitely a great item to try, at any time of day)
Kelp Noodle Salad
Haven’t heard of kelp noodles? If you are avoiding gluten, carbs, fat, calories, or all of the above, this is your new wonder food! I am absolutely NOT avoiding any of those things (at least not all the time), but I still love kelp noodles. They are light with a great firm but not tough texture, and can be substituted for wheat noodles in almost any dish. I ordered this salad for dinner one night when I was still full from a decadent brunch I’d eaten hours earlier. I was looking for something light, fresh, and healthy, and this salad hit the mark. This wouldn’t be the meal I’d recommend to someone who is trying Hugo’s for the first time and isn’t used to extreme L.A. healthy vegan fare. That said, the salad is reminiscent of a Chinese chicken salad, minus the chicken of course. The noodles are tossed in a light mango-tahini dressing and fresh julienne vegetables, sprouts, spring onions and grilled tofu. I enjoyed the added sea vegetables and ginger—two of my favorite things—that garnished the salad.
Health: 4.5 out of 5 (most of the vegetables probably weren’t organic, but otherwise this salad is almost as close as you can get to the epitome of ‘health’ at a typical L.A. restaurant)
Taste: 4 out 5 (very fresh, light, and balanced; not huge on flavor in terms of seasoning and spice, and would not be filling if you were starving)
Chocolate Brownie Torte
A vegan classic—chocolate brownie with pecans, a thin layer of frosting and fresh sliced strawberry on top. The menu description says this brownie is “so full of whole ingredients we consider them a more nutritious food source than any ordinary dessert”. That’s a rather ambiguous statement, but going by taste I can say that this is definitely not a ‘junky’ vegan brownie, nor is it a bland, cardboard-esque hippy brownie. The flavor is rich but not overly sweet, and I can definitely tell that the ingredients are healthier than typical brownies. Yet I venture to say that non-vegans will enjoy this dessert as well.
Health: 3 out of 5 (definitely not overly sweet, but there must be a certain amount of sugar and fat. These are gluten free though!)
Taste: 3.5 out of 5 (great, but not my favorite vegan dessert ever)
Flan de Almendra
This dessert is particularly amazing—flan is typically a dessert made almost entirely of cream and eggs, yet this is a vegan version (and also gluten-free). Yet the texture and flavor are remarkable. Light, melt-in-your mouth, yet decadent with coconut milk, almond, and mango puree for a tropical twist. The vegan whipped cream and cookie crumbles on top just make this an instant favorite.
Health: 2.5 out of 5 (sweet and creamy for sure, but if you share you shouldn’t feel too guilty)
Taste: 5 out of 5 (a fave!)