My Cart


Pepper powered recipes by Nourish You x Lemon Chillii

Posted on
Pepper powered recipes by Nourish You x Lemon Chillii

Looking for healthy, tasty plant-based recipes?

We've got FOUR sensational recipes you'll love: Vegan Ema Datshi and Vegan Quinoa Salad with Lemon Chili Peppers, and more!

Spice up your cooking routine with mild jalapenos, citrusy punch of lemon chilis, and the sweet tang of biquinho peppers.

About Nourish You x Lemon Chili

Lemon Chillii is a brand committed to the experience and relationship you have with food by growing nutrient-dense foods as sustainably as possible - from planting seeds to the final harvest.

Nourish You, a brand under Lemon Chillii, shares this passion by offering a diverse range of products, from ancient grains like Quinoa and Chia Seeds to innovative products like Millet Mlk and Super Mueslis.

In 2023, Nourish You acquired One Good, India's premier vegan dairy brand. This move perfectly complements the mission of Nourish You to create a plant-based India with vegan alternatives to curd, milk, butter, ghee, and so on.

Enjoy these curated recipes to nourish both your body and your taste buds!

With the recipes we've curated, get ready to experience versatility and flavour of plant-based foods and ingredients and how they can be used to create satisfying meals that align with your values.


Vegan Ema Datshi recipe

Ema Datshi is a Bhutanese dish we have veganised and flavoured with a fiery assortment of chili peppers to bring the heat. 



  1. In a large pan, melt the vegan butter over medium heat. Add diced onions and minced garlic. Sauté until the onions are translucent and fragrant.
  2. Add the sliced jalapeno, lemon chili, biquinho peppers, and ruby blaze chilies to the skillet. Stir well and cook for about 5 minutes until the chilies start to soften.
  3. Pour in the diced tomatoes and water. Bring the mixture to a gentle simmer and let it cook for another 5 minutes.
  4. Slowly stir in the vegan cheese until it melts and the sauce becomes creamy.
  5. Season with salt and pepper to taste. Simmer for an additional 5 minutes to allow the flavours to come together.
  6. Once the sauce has thickened slightly, remove from heat and garnish with fresh coriander.
  7. Serve with steamed rice or toasted bread. Enjoy!

Vegan Quinoa Salad with Lemon Chili Peppers recipe

Quinoa takes center stage once again in this nourishing salad, but this time, we're kicking it up a notch with the zing of lemon and the zesty punch of lemon chili peppers. 


  • 1 cup of red/black/white quinoa, rinsed
  • 2 cups of water
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cucumber, diced
  • 1/4 cup of fresh parsley, chopped
  • Zest and juice of 1 lemon
  • 2 tablespoons of olive oil
  • 2-3 lemon chili peppers, finely chopped
  • Salt and pepper to taste


  1. In pressure cooker, add rinsed quinoa and 2 cups of water and let whistle 5-6 times. 
  2. In a large mixing bowl, combine the cooled quinoa, diced red and yellow bell peppers, diced cucumber, and chopped parsley.
  3. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, chopped lemon chili peppers, salt, and pepper to make the dressing.
  4. Pour the dressing over the quinoa salad and mix together until combined.
  5. Taste and adjust seasoning if needed. Optional: Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavours to come together.
  6. Enjoy! 

Creamy Lemon Chili Pasta with Toasted Pumpkin Seeds



  1. Cook the pasta according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, melt the vegan butter over medium heat. Add the minced garlic and sliced lemon chili. Sauté for 2-3 minutes until fragrant.
  3. Stir in the vegan milk and nutritional yeast. Season with salt and pepper to taste. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
  4. Add the cooked pasta to the skillet, tossing to coat evenly with the creamy sauce.
  5. Sprinkle roasted pumpkin seeds over the pasta and gently toss to incorporate.
  6. Serve hot, garnished with fresh parsley.

Lemon Chili Quinoa Stuffed Bell Peppers


  • 4 large bell peppers, any colour
  • 1 cup black/red/white quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 lemon chili, finely chopped
  • 1 teaspoon jeera powder
  • 1 teaspoon paprika
  • Salt and pepper, to taste
  • 400g black beans
  • 1/2 cup corn 
  • Vegan cheddar cheese
  • 1/4 cup chopped coriander
  • Juice of 1 lemon


  1. Preheat an oven to 375°F (190°C). Line a baking dish with parchment paper.
  2. Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in the prepared baking dish.
  3. In a pressure cooker, add quinoa and water or vegetable broth. Let it whistle 5 times.
  4. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and chopped lemon chili, and cook for an additional 2 minutes.
  5. Stir in the jeera powder, paprika, salt, and pepper. Add the cooked quinoa, black beans, and corn to the skillet, stirring until well combined. Cook for another 5 minutes to heat through and allow the flavors to meld.
  6. Remove the skillet from heat and stir in the coriander and lemon juice.
  7. Spoon the quinoa mixture into the prepared bell peppers, pressing down gently to pack the filling.
  8. Add some vegan cheddar cheese on the top of each bell pepper.
  9. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
  10. Remove from the oven and let cool slightly before serving.


Leave a comment

Liquid error (sections/article-template line 320): Could not find asset snippets/spurit_dmr_collection_template_snippet.liquid