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Shivangi Bhagwan

@shicooksveg

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Gujarati food, made for modern life 🌱
Vegetarian & protein-packed recipes 💫
📍 🇦🇪 🫶🏻 🇿🇦 🇲🇾 🇬🇧

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Snippets from Zurich 🇨🇭🫶🏻 by @shicooksveg

Snippets from Bali 2026 🫶🏻 by @shicooksveg

Got leftover rotlis sitting in the fridge? Don’t let them go to waste — turn them into the easiest, crispiest personal pizzas 😍.

Just layer your leftover roti with your favourite pizza sauce, a generous handful of cheese, and whatever toppings you’re loving right now. Pop it in the oven until the cheese is melted and bubbly and the base goes crispy at the edges.

Pro tip 💡 — this works best with rotli that’s 1-2 days old. Slightly dried out = crispier base, less sogginess. Fresh rotli goes a bit soft, so don’t skip this bit!

#roti #rotli #pizza #vegetarian #yummy by @shicooksveg

🌱 SOYA MINCE LASAGNE 🍝
This one is a little different from your classic Italian lasagne! And boy is it tasty AND high in protein 🥹.

COMMENT “Soya” if you’d like this recipe in your DMs!

#vegetarian #highprotein #soya #lasagne #musttry by @shicooksveg

CHILLI CHEESE FLATBREADS 🥰 Soft, cheesy, packed with protein and SO easy to make. The cottage cheese makes the dough surprisingly soft!

Ingredients - makes 6
• 150g all-purpose flour
• 250g cottage cheese — I used chunky cottage cheese
• 150g shredded cheddar cheese (you can also mix with mozzarella cheese)
• Handful of fresh coriander, finely chopped
• 1 tsp Salt (adjust as needed)
• 1/4 tsp Black pepper, to taste
• 1/2 tsp mixed herbs

Method
1. Make the dough: Add the flour and cottage cheese to a bowl and mix until a soft dough forms. Knead gently until smooth. If the dough feels too sticky, add a little extra flour.
2. Prepare the filling: Mix the shredded cheese with chopped coriander, salt, black pepper and chilli flakes.
3. Divide the dough: Divide the dough into 6 equal portions and roll each into a ball.
4. Stuff: Roll each dough ball out into a small circle. Add at least 2-3 tbsps of the cheese filling to the centre, then fold the edges over to seal. Gently roll out again.
5. Cook: Heat a non-stick pan over medium heat. Add some olive oil and place the flatbread on the pan, cover and cook for 5-6 minutes whilst flipping over every 1-2 minutes, until golden brown and the cheese is melted.
6. Serve: Enjoy hot on their own, with yoghurt, chutney or your favourite dip.

#vegetarian #vegetarianrecipes #flatbreads #yummy #protein by @shicooksveg

Summer🌶️🥵 🫶🏻 by @shicooksveg

🌶️ Jalapeño Poppers but make them BOMBAY🌶️

Makes 8 poppers / 16 halves
Ingredients

For the filling:
• 175g cottage cheese
• 50g grated cheese
• 1½ tsp Bombay sandwich masala
• 1½ tsp salt, or to taste
• 3 tbsp fresh coriander, finely chopped

For topping:
• Extra grated cheddar cheese
• Breadcrumbs (I used crushed cornflakes)

To serve:
• Green chutney

Method

1. Prepare the jalapeños
Slice the jalapeños in half lengthways and carefully remove the seeds and membranes.

2. Make the filling
Mix the cottage cheese, grated cheese, Bombay sandwich masala, salt and fresh coriander until well combined.

3. Stuff the jalapeños
Generously fill each jalapeño half with the cottage cheese mixture.
4. Top & Bake
Sprinkle with extra cheddar and breadcrumbs. Place on a baking tray and bake at 180°C for 35-40 minutes, preferably using the thermofan/fan setting, until golden and crispy.
5. Serve
Serve hot with plenty of green chutney on the side.

#vegetarian #vegetarianrecipes #jalapenos #bombay by @shicooksveg

My take on Vegetable Primavera 🌱 inspired by one of my favourite dishes from my favourite Italian restaurant back home in South Africa, @veravita_courtyard. Creamy, packed with veggies and made with red lentil pasta for a little extra protein!

Creamy Vegetable Fusilli Primavera
Serves: 3-4

Ingredients:
Pasta:
• 250g red lentil fusilli
• Salt, for the pasta water

Vegetables:
• 1 courgette, thinly sliced
• 2 handful cherry tomatoes, halved
• 1/2 yellow bell pepper, thinly sliced 150g mushrooms, sliced

Creamy Tomato Sauce:
• 1-2 tbsp olive oil
• 1 tsp dried oregano
• 2-3 tbsp tomato paste
• ½-1 cup light cooking cream
• Splash of milk, as needed
Salt, to taste
• Black pepper, to taste
• White pepper, to taste
• Chilli flakes, to taste
• Fresh parsley, finely chopped

Method:
1. Cook the pasta:
Cook the red lentil fusilli according to the packet instructions until al dente. Reserve a little pasta water, then drain and set aside.
2. Sauté the vegetables:
Heat the olive oil in a large pan over medium-high heat. Add the oregano, followed by the peppers and mushrooms. Sauté for a few minutes until they begin to soften and caramelise.
Season with salt, black pepper, white pepper and chilli flakes.
3. Build the sauce:
Add the chopped tomatoes and courgettes and cook until the vegetables soften and the tomatoes begin to break down.
4. Add the tomato paste:
Stir in tomato paste and cook for 1-2 minutes, allowing it to deepen in flavour.
5. Make it creamy:
Reduce the heat and stir in the light cooking cream. Add a splash of milk if you want a looser, creamier sauce without adding too much cream. You can also add a little reserved pasta water to loosen the sauce further.
6. Finish:
Stir through the fresh parsley and let the sauce simmer gently for a couple of minutes.
7. Combine:
Add the cooked fusilli to the pan and toss until every piece is coated in the creamy vegetable sauce.

#vegetarian #vegetarianrecipes #yummy #pasta #primavera by @shicooksveg

🌮 MEXICAN PANI PURI AND SOMEHOW IT JUST WORKS 🌶️

Ingredients:

🌮 Puris
• Store-bought pani puri puris

🌶️ Smoky Refried Beans
• Refried beans of your choice - I used instant refried beans
• Season with salt, smoked paprika, cumin powder and red chilli powder
• Add a splash of water if needed to loosen the beans

🍅 Fresh Mexican Salsa
• 3 Roma tomatoes
• 1 red bell pepper
• 5-8 jalapeños, depending on your spice preference
• 1 tbsp jalapeño brine (the liquid from the jar)
• 1 tbsp lemon juice
• 1 tbsp Tabasco sauce, or more to taste
• 2 red Thai chillies, adjusted to your spice preference
• ½ tsp smoked paprika
• ½ tsp cumin powder
• 3-4 sprigs fresh coriander/cilantro
• Salt, to taste

🌶️ To Assemble
1. Prepare the beans: Mix the refried beans with the spices and warm through. Allow to cool slightly before assembling.
2. Make the salsa: Blend all the salsa ingredients together until you reach your preferred texture. I like mine slightly chunky rather than completely smooth and runny.
3. Fill the puris: Carefully make a small hole in the top of each puri.
4. Add a spoonful of refried beans first.
5. Add your crunchy salad - I used shredded lettuce and finely chopped cucumber.
6. Spoon in the fresh salsa.
7. Finish with grated cheese.

PRO TIP: Take these to the next level with your favourite Mexican toppings - sour cream, guacamole and an extras drizzle of hot sauce 🌶️

#vegetarian #mexicanfood #panipuri #panipurilovers by @shicooksveg

High-protein edamame spaghetti with creamy basil pesto & mushrooms (LOVE @explorecuisine’s protein pastas!). My version of the green goddess pasta that’s packed with plant based protein 🥰

Pasta
Ingredients
• half pack of Explore Cuisine Edamame Spaghetti
Cook according to the packet instructions (around 5–7 minutes).
Why I love it: This pasta is made from 100% edamame bean flour and packs an impressive 24g of protein per 56g serving (dry weight), making it a fantastic high-protein alternative to traditional pasta.

Creamy Mushroom Pesto Sauce
Ingredients:
• 200g mushrooms, sliced
• 2 tbsp plain flour
• 1 cup Milk (enough to make a smooth white sauce)
• 2 tbsps of cream
• 2 tbsp homemade/store-bought pesto
• 1 tsp salt
• ¼ tsp white pepper
• ¼ tsp black pepper
• ¼ tsp mushroom seasoning
• ¼ tsp chilli flakes

Method:
1. Add some olive oil to a pan and sauté the mushrooms until they begin to brown and release their moisture.
2. Season with the salt, white pepper, black pepper, mushroom seasoning and chilli flakes.
3. Sprinkle over the flour and cook for 1–2 minutes, stirring continuously to remove any raw flour taste.
4. Gradually whisk in the milk, followed by a splash of cream, stirring constantly until you have a smooth, creamy sauce. Make sure you remove the lumps!
5. Stir through the pesto and cook for another minute. The sauce thickens quickly, so keep it slightly looser than you’d like before adding the pasta.

To Serve:
Toss the cooked edamame spaghetti through the creamy pesto mushroom sauce until well coated.
Finish with a generous grating of Parmesan (or vegetarian hard cheese), a sprinkle of freshly cracked black pepper and enjoy!

#vegetarian #vegetarianrecipes #highprotein #healthy #yummy by @shicooksveg

I've been really enjoying our weaning journey so far! At 7 months, we’re focused on iron absorption, variety, and introducing herbs and spices - and she seems to be loving it all 🥰! #

I am trying to closely mirror whatever we’re eating so that I don’t have to think too hard about what to give her 😛!

Let me know what has worked well for you on your weaning journey 🫶🏻

#baby #babyfood #weaning #healthy spice by @shicooksveg