Recipes
Vegan Aushak
Serves 4
| Prep Time: 30 mins
| Cook Time: 20 mins
| Total Time: 50 mins
You may need: Kashmir Masala
Discover The Recipe
Afghanistan lies in the mountainous heart of South Central Asia, and a recent history of war has overshadowed its beautiful cultural and culinary traditions. With this recipe, our chefs weave together flavor in a celebrated Afghan dumpling dish called Aushak—a dish that captures the essence of Afghan cuisine with a plant-based twist. Aushak, a beloved staple in Afghan homes, is more than just a dumpling; it's a beloved dish that is easily adapted for different meats or plant-based fillings common throughout South Central Asian cuisine. Traditionally filled with a savory mixture of meat, leeks and spices, these delicate flavor parcels are a testament to the artistry of Afghan cooking.
In our vegan rendition, we stay true to the spirit of Aushak while embracing the nutrient dense ingredients and flavor of plant-based ingredients. Picture plump leeks sautéed to perfection with garlic and a touch of our Kashmir Masala spice—a blend that adds warmth and depth to every bite. But we're not done yet. No Afghan meal is complete without a soul-warming sauce, and ours is no exception. Simmered with onions, tomato paste, and lentils, it's a symphony of flavors that elevates the humble dumplings to new heights. You can easily adapt the filling with seasonal ingredients to meet your tastes, whether it’s a spiced butternut squash puree or a savory minced lamb filling.
Ingredients
Vegan Aushak filling:
2 Tbsp olive oil
1 large leek, sliced and then washed
4 cloves garlic, minced
1 tsp Piquant Post Kashmir Masala
Salt and pepper to taste
Vegan Aushak sauce:
1 Tbsp olive oil
1 onion, diced
2 tsp Piquant Post Kashmir Masala
1 Tbsp tomato paste
1 cup red lentils
3 cups water
Salt and pepper to taste
Aushak dumplings:
1 package vegan wonton wrappers (or use regular wontons if you like)
Garnish: chopped cilantro, vegan yogurt
Notes
Experiment with other vegetable fillings like kale or chard in place of leeks.
For a heartier filling, incorporate cooked lentils, mushrooms, or mashed peas.
Instructions
To make the filling, heat the olive oil in a pan and add the leek. Sauté for 5-7 mins until the leek is soft and translucent. Add the garlic and Piquant Post Kashmir Masala and stir well. Cook for another 2-3 mins. Set aside until ready to make the dumplings
To make the sauce, heat the olive oil in a medium sauce pan and add the onion. Cook the onion over medium heat until translucent. Add the Piquant Post Kashmir Masala, tomato paste, red lentils and water. Simmer over low heat for 20 to 30 mins or until the red lentils are tender and a thick sauce is formed. Season to taste with salt and pepper and add more water if you would like a slightly thinner consistency.
To make the dumplings, lay out your wonton wrappers on a clean counter or cutting board and fill with a small spoonful of the leek mixture (about 1/2-1 tsp worth, depending on how full you want them). Dip your finger in a little water and spread a thin layer along the perimeter of the dumpling wrapper. Carefully fold in half, pressing the edges together firmly with your fingers. Repeat on all the dumplings. Makes about 24 dumplings.
Bring a medium pot of salted water to a simmer and cook the dumplings in small bathes for 3-4 mins. Remove from the water with a slotted spoon and arrange on a serving platter. Drizzle with olive oil to prevent the dumplings from sticking. Top with the red lentil sauce, vegan yogurt and chopped cilantro as garnish.
Alternatives & Substitutions
If dairy-free yogurt is not available, blend silken tofu with lemon juice for a creamy alternative.
You can also use a vegan meat substitute to make a more traditional tomato-based sauce.
A tahini-based sauce with lemon and garlic can also complement the Aushak well.
Instead of cooked split peas, top with toasted pine nuts or slivered almonds for a crunchy texture.
Garnish Ideas: Fresh mint leaves, pomegranate arils, or a sprinkle of sumac can add a burst of color and flavor to the dish.
Looking for more great Kashmir Masala recipes? Try our delicious Eggplant Curry (Baingan Bharta), our Kashmiri Beef Curry, or our Lobia Ka Salan.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Vegan Aushak
Serves
4
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Piquant Post spice you'll need: Kashmir Masala
Ingredients
Vegan Aushak filling:
2 Tbsp olive oil
1 large leek, sliced and then washed
4 cloves garlic, minced
1 tsp Piquant Post Kashmir Masala
Salt and pepper to taste
Vegan Aushak sauce:
1 Tbsp olive oil
1 onion, diced
2 tsp Piquant Post Kashmir Masala
1 Tbsp tomato paste
1 cup red lentils
3 cups water
Salt and pepper to taste
Aushak dumplings:
1 package vegan wonton wrappers (or use regular wontons if you like)
Garnish: chopped cilantro, vegan yogurt
Instructions
To make the filling, heat the olive oil in a pan and add the leek. Sauté for 5-7 mins until the leek is soft and translucent. Add the garlic and Piquant Post Kashmir Masala and stir well. Cook for another 2-3 mins. Set aside until ready to make the dumplings
To make the sauce, heat the olive oil in a medium sauce pan and add the onion. Cook the onion over medium heat until translucent. Add the Piquant Post Kashmir Masala, tomato paste, red lentils and water. Simmer over low heat for 20 to 30 mins or until the red lentils are tender and a thick sauce is formed. Season to taste with salt and pepper and add more water if you would like a slightly thinner consistency.
To make the dumplings, lay out your wonton wrappers on a clean counter or cutting board and fill with a small spoonful of the leek mixture (about 1/2-1 tsp worth, depending on how full you want them). Dip your finger in a little water and spread a thin layer along the perimeter of the dumpling wrapper. Carefully fold in half, pressing the edges together firmly with your fingers. Repeat on all the dumplings. Makes about 24 dumplings.
Bring a medium pot of salted water to a simmer and cook the dumplings in small bathes for 3-4 mins. Remove from the water with a slotted spoon and arrange on a serving platter. Drizzle with olive oil to prevent the dumplings from sticking. Top with the red lentil sauce, vegan yogurt and chopped cilantro as garnish.
Notes
Experiment with other vegetable fillings like kale or chard in place of leeks.
For a heartier filling, incorporate cooked lentils, mushrooms, or mashed peas.
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