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Sri Lankan Kottu - Vegan Style

Sri Lankan Kottu - Vegan Style


Kottu is one of the most famous Sri Lankan Street foods. Here you have a veganized version of it. In my opinion, it’s better than the regular one.


  • 2 medium garlic cloves
  • 1 cup bell pepper, cut into small cubes
  • ½ cup onion, cut into small pieces
  • 1 cup shredded carrots
  • 1 & ½ cups of ground beyond meat or 2 beyond burger patties
  • ( any plant-based meat would work here)
  • 2 teaspoons of oil
  • Salt & pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon turmeric
  • 2 teaspoons chili flakes
  • 3 cups tortillas or Godamba roti cut into 1-inch pieces
  • Cilantro for garnishing
  • Just Eggs (Plant-based eggs) Optional
  • 1/8 cup of plant-based cheese, Optional

For the gravy

  • 1 cup water
  • 2 to 2 ½ teaspoons of curry powder
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • 1 teaspoon chili powder
  • Salt & pepper
  • 2 tablespoons of thick coconut milk 


Roti- Traditionally Kottu is made with godamba roti, which is a thin flatbread. There are many alternatives. You can use Ceylon Parata or Indian Parata (buy from any Asian grocery stores, make sure to read the ingredients to verify it’s vegan) I used tortillas for this, I found this tortilla in our local shop which is thinner and lighter than the normal tortillas.



Heat a wok in medium heat, add oil, then mince garlic and sauté until aromatic

Now add in chopped onion and bell pepper. Cook for a few minutes until translucent. 

Add in shredded carrots and continue cooking

For the gravy (curry)

Mix in all the ingredients for the gray, in a pan. Cook in medium heat for 5 or more minutes until bubbling up and reducing in size. Stirring frequently. Now transfer the sauce to a glass bowl & set it aside.

Into the same pan add in the thawed ground beyond meat.

Cook according to the package instructions. If you are using beyond burger patties, break them into small pieces while cooking to resemble ground meat.

While that’s cooking, turn to the wok with carrots.

Cook carrots until soften.

Add in salt, pepper, chili flakes, turmeric & garlic powder. Mix and cook on low to medium heat for 3-4 minutes.

Add in the tortillas or roti. Mix everything and cook for 2-3 minutes.

Now add in the previously cooked gravy. Add ½ the gravy. Keep rest when serving 

By now, the ground beyond meat should be done. Mix it with the roti mixture and continue cooking on low to medium heat.

Check in the salt level and adjust to taste.

Depending on the preference, add in the plant-based shredded cheese. This is an optional step. Cook for additional 2-3 minutes.

Add Just Eggs (plant-based eggs) to the kottu mixture if available. Cook the Just Eggs according to package instructions and scramble them in a separate pan and add to the kottu mixture. The quantity of the Just Eggs varies depending on the preference. This step is also optional. 

Turn the heat to low and break the roti pieces using a wooden spatula. This way all the roti pieces get infused with the flavors.

To get the traditional kottu making the sound you can use two wooden spatulas to chop the roti alternating hands. 

Turn off the heat and mix in chopped cilantro.

Serve with the rest of the gravy on the side.









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