Plump toasted vermicelli with earthy fragrant cardamon, juicy sultanas and nutty pistachios and almonds; Sweet Vermicelli aka Methi Seviyan.
Animate your mouth-hole with bewitching playful scrumminess. And, feel spoilt.
This dish will obliterate your belief that vegan food can’t be marvellously yummy.
Make this:
- When you’ve party to cater for and a quick simple dessert means you can focus on other chores
- When Diwali is round the corner and you need to make a homely dish for your Asian mate
- When it’s Boardgame night. You’ve got your buddies over and you need a little pick me up interlude dessert
Sweet Vermicelli was inspired when I visited my cousins’ in the Pakistani countryside. They were keen to share their homemade coloured vermicelli as a gift for visiting them on one of their marriage ceremonies. Felt really humbled they had shared this vermicelli with me to encourage me to make this awe-inspiring dish once I returned to London.
This vermicelli is vegan. It is also Indian cuisine.
What equipment to use
For this recipe, I suggest:
Stove
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 250g vermicelli, broke into small strands
- 750ml filtered water
- 4tbs olive oil
- 200g unrefined cane sugar
- 100g mixed dried fruit (sultanas and raisins)
- 100g mixed nuts (pistachios and almonds)
- 6 cardamon pod seeds, ground
- Pinch of salt
Instructions
- Over a medium heat, dry roast vermicelli in a large saucepan until the vermicelli turns golden. Stirring continuously with a spoon
- Pour in a third of the water to soak up the vermicelli. Stir continuously and remove any that sticks to the side. Gradually pour in the next third of water and then pour in the olive oil. The vermicelli will start to swell as it soaks the water. Toss in the sugar, ground cardamon seeds, dried fruits, and salt. Pour in the remaining the water. Combine well. Keep stirring. This whole water process will take about 10 to 15 minutes.
- Once the vermicelli has swelled and is sticky to the touch cover the saucepan with a lid. And, switch off the heat. Set aside for 10 minutes.
- The vermicelli should now have separated into their own strands. Stir the vermicelli so it doesn’t stick. Transfer to a serving bowl. Toss in the nuts and serve.
- When ready to serve. Toss in the nuts and salt.
