From The Exclusive Collection of FREE Plant-Based Recipes
By Plant-Based Nutrition Professional Chef Susy • Designed For Effortless Weight Loss & Weight Maintenance
Vegan Anglo-Indian Stew (Buffadoo & Rice)
Warm, hearty, and packed with nostalgic flavours! This vegan Anglo-Indian stew is your ultimate cosy meal—perfect for Christmas, casual lunches, or whenever you need a bowl of comfort. Made with love, leftovers, and lots of spice 🌱🍲 Ready to dive in?
Prep Time: 5 Mins | Cook Time: 25 Mins
Total Time: 30 Mins | Servings: Adjustable
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There’s nothing my family loves more than a good stew (maybe it’s an Anglo-Indian thing?). It would be our favourite go-to for special occasions (like Christmas) and even casual Sunday lunch menus. But I never veganized it myself. I would cook a lot, but never came close to this recipe. It just felt too intimidating. I’d think I wouldn’t be able to capture the perfection of my mother’s stews… until I finally dared to try it one day.
It turned out WAY better than my expectations. I have to admit, the credit goes to my mum… and because, of course, you won’t have guidance from my mum, here I am, at your service, with a detailed recipe—and all the pro tips you need to know!
Table of Contents
Why This Recipe Works
Nostalgic Flavours
If you, too, like me, have grown up eating signature Anglo-Indian dishes, you’re going to love this one. It’s a burst of nostalgia. Truly. It's so delicious, anyone would love it. Vegan or non-vegan, alike!
Delicious Idea to Use Leftovers
Another reason why this recipe is an absolute favourite: you get to use leftovers from the fridge. If I be honest, I purposely cook extra rice, so I can make this stew the next day. You know… embracing the ‘cook once, eat three times’ philosophy 😉
Customisable
The ingredients can be swapped out. The seasonings can be changed. The vegetables can be personalised. Best of all, the final product can be paired with whatever you like 🤎
Easy Peasy
Stews aren’t the easiest to make, but this plant-based recipe is an exception. It takes only 30 minutes—and just a few super simple steps. There’s nothing that would make you go, “Ugh! Too complicated. I’m gonna mess this up big time.” Trust me, it will be ready before you even know.
Perfect for Holiday Celebrations
If you’re a new vegan, or just can’t decide what to make for Christmas, plant-based stew is what you need to try. It’s simple to make, and REALLY delicious. And did I mention the nutrition? It’s…
Gluten-free
Oil-free
100% vegan
Low calorie
So fulfilling
Recipe Ingredient Notes
Onion (one cut fine, one cubed, See Tip 1👇🏼). The most important ingredient. It’s the base of the stew—and the choice of onion will really influence the overall flavour. Yellow onions, in my opinion, work best here. I love them for the subtly sweet taste they bring when caramelised. White onions taste good, too, if that’s what you have on hand.
Spice blend. The heart of the stew. I used ground ginger, garlic, turmeric, cumin powder, and curry powder. See Tip 2👇🏼
Cardamom powder. Add a subtle (fragrant) sweetness to the stew. You can use whole pods, too. Just make sure to lightly crush them before adding for a stronger flavour release.
Cinnamon powder. For a more pronounced “warm” flavour. If you want it to be a bit more subtle, cinnamon sticks would be your best bet. You can also remove them before serving.
Bay leaves (only a few). To bring a gentle herbal flavour that ties all the spices together. Remember to remove them before serving—they’re not meant to be eaten.
Black pepper. Spices up the stew, only subtly. You can add red chilli flakes for extra heat.
Vinegar (a generous amount). Cuts through the savoury flavours. I used apple cider vinegar because I wanted a subtle acidic hint. White vinegar is better if you’re aiming for a sharper taste. See Tip 3👇🏼
Vegetable stock. It makes the gravy so flavourful. Water works as an alternative, but it won’t be as flavour-packed. So my suggestion would be to go for vegetable stock. Even if you don’t have the time to make it at home, you can, without a doubt, grab storebought. It tastes just as good. See Tip 4👇🏼
Roast leftovers. There’s a lot of room for personalisation. Whatever you have in the fridge from last night, will work. No need to prepare something separately. That’s the beauty of this dish 😍 See Tip 5👇🏼
Rice (optional). Served on the side or mixed into the stew, rice makes it a complete meal. I always use leftover rice. It saves SO much time.
Helpful Equipment
Large Pan
Sharp Knife (to cut the onions)
How to Make Plant-Based Anglo-Indian Stew
Fry the onions, or I’d say caramelise the onions 🤤 No oil is needed for this step (See Note 1), just add the onions to a hot pan over medium heat. If they are sticking to the bottom, you can splash some vegetable stock to deglaze. Keep an eye on the onions. When translucent, add the garlic and ginger. Continue frying for a little more.
Add the spice mix and continue to dry fry. A small step, but very important. You will have to stir occasionally, though. We don’t want anything burning.
Deglaze the mix with another 2 tbsps of vegetable stock. Then carefully and closely scrape the sides of the pan. There will be some bits and pieces hiding in there, packing away so much flavour. Sneaky, ain’t they? Okay, coming back to the recipe. Pour in the remaining vegetable stock, bit by bit (until a paste-like consistency is created).
Now add the leftovers (and the cubed onions). Finally, stir in the vinegar, and simmer the stew (for at least 20 minutes). See Tip 6👇🏼
Enjoy 😋 💛
Variations, Ideas & Notes
Ingredient substitutions right out of the tips & tricks from my mum…
Substitute Ingredients
Shallots instead of onions
Dried thyme instead of bay leaves.
Bell peppers instead of chillies (for a no-heat stew).
Mushroom broth instead of vegetable stock.
Tamarind paste instead of vinegar.
Quinoa instead of rice.
Optional Add-ons
Smoked paprika
Garam masala
Chopped tomatoes
Mushrooms (add a hearty, meaty texture and flavour)
Chickpeas
Coconut milk (for a creamier stew)
Nutritional yeast
Notes
Cooking without oil is effective and healthier, especially for reducing calories and visceral fat, and for folks on a weight loss journey.
Ingredient weights are approximate due to variations in brands and produce.
Adjust quantities and methods if scaling the recipe.
Recipes are flexible, so feel free to adjust ingredients to taste.
Pro Tips For This Recipe
Finely cut onions will be caramelised (as the base of the stew). Cubed onions will go in the pot of leftovers (to add extra flavour).
Fresh ingredients can be used, but as this is meant to be a quick leftover dinner, powdered spices work well.
This is meant to be a hot, sour stew, but it depends on your preference and tolerance, so add increments and test. This always depends on the chillies you use, too. In this dish, in particular, quantities vary depending on leftovers, but on average, I add about 1/4 cup of vinegar, depending on what vinegar you use.
The stock quantity, again, varies with the amount of stew you are making. It also depends on when you add the fresh vegetables (will you add them at the beginning with the onion, or after the spices are dry-fried?).
All your Christmas/roast leftovers can be used. Seriously, anything you have—gravy, potatoes (lots), cranberries, vegetables, nut roast, Wellington, or whatever you wish to add. You can even cook extra if you’re feeling too fancy ✨
The longer the stew is simmered, the better the flavours will be.
It can be served on its own but is traditionally served with Basmati rice. You may want to keep it as a pure stew, especially if you are too full from Christmas dinner or a big roast the day before. Or, if you wish to stretch it out, make sure to make enough gravy and have it with rice. So nice!
See FAQ section for more serving ideas👇🏼
Frequently Asked Questions
Should the lid be on of off when simmering stew?
It depends on what you are aiming for. Do you want to reduce the stew? Leave the lid off. Do you want to retain moisture? Then keep the lid on. Either way, make sure to stir occasionally to prevent sticking (and burning).
How to serve vegan buffadoo and rice stew?
Vegan buffadoo & rice stew is perhaps one of the most versatile dishes you’ve ever tried. It’s perfect for a casual lunch. Pair it with basmati rice (the classic combo) or use it as a gravy dip with lentil flatbread. I also love to have it on the table for every dinner I host (or I’d say, I cooked it once and now my friends and family always INSIST on making it whenever they’re invited 😆). Though it tastes great on its own, me, being the fancy cook I am, always go the extra mile to serve delicious pairings with the stew (my top favourite by far is spooning it out into soft tortillas; so yum!).
Let’s not forget the main reason why I ever even decided to try this recipe. For Christmas! You guys, vegan Anglo-Indian stew makes THE BEST Boxing Day dinner. Enjoy it with sides like…
Chestnut & Mushroom Wellington (another special Christmas dish)
Is this stew gluten-free?
All the ingredients used are gluten-free, so, yes, the stew is, too. You just need to double-check the vegetable stock and vinegar; everything else in the recipe is naturally gluten-free.
How to store vegan buffadoo stew?
In an airtight container for up to 3 days in the fridge. Or, for 3 months in the freezer.
How long should I simmer the stew?
Simmer for at least 20 minutes to develop rich flavors. Longer simmering enhances the taste even more!
Did You Love the Recipe as Much as I Do?
Leave a ⭐⭐⭐⭐⭐ rating on the recipe card—and don’t forget to tag me @vegan.susy on Instagram to show me your 👩🏻🍳MasterChef creation 🤗
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