Explore 10 Incredible Vegan Recipes Inspired by Indian Cuisine - a culinary adventure awaits! Dive into the vibrant world of plant-based Indian flavors
Namaste, food lovers! Are you looking to spice up
your meals with some delicious and healthy options? Perhaps you're a long-time vegan, a curious vegetarian wanting to explore plant-based eating, or simply someone who enjoys the vibrant flavours of India. Whatever your reason, we've got you covered!
Today, we're diving into 10 incredible vegan recipes inspired by the rich and diverse world of Indian cuisine. Forget the ghee and paneer for a moment, and get ready to discover a whole new world of flavour using vegetables, lentils, spices, and plant-based alternatives.
These recipes are not only packed with nutrients but also bursting with the aromatic spices that make Indian food so irresistible. So, grab your apron, gather your ingredients, and let's embark on this culinary adventure together!
One of the biggest misconceptions about Indian food is that it always requires dairy. However, traditional Indian cuisine already features a plethora of naturally vegan dishes, primarily due to religious and cultural practices.
Lentils, beans, and a wide array of vegetables form the backbone of many regional specialties. This makes it incredibly easy to adapt and veganize other popular dishes by simply substituting dairy with plant-based alternatives like cashew cream or coconut milk.
Our recipes aim to showcase both classic vegan Indian dishes and innovative twists on traditionally non-vegan meals, all while maintaining the authentic taste and flavour profiles that make Indian food so special.
You'll find everything from comforting dals and curries to crispy snacks and satisfying flatbreads, all designed to be easily recreated in your own kitchen.
Vegan Butter Chicken (with Tofu or Soy Chunks)
This is a classic Indian dish, but it doesn't have to be off-limits for vegans! The key is to replace the chicken with either fried tofu or soy chunks (also known as 'soya chaap').
Marinate your chosen protein in a mixture of ginger-garlic paste, turmeric, chili powder, garam masala, and a little lemon juice. Fry it until golden brown and set aside. For the 'butter' sauce, sauté onions, ginger, and garlic in vegan butter (available at most supermarkets).
Add tomato puree, cashew cream (made by blending soaked cashews with water), garam masala, and a touch of sugar. Simmer until the sauce thickens, then add the fried tofu or soy chunks. Garnish with fresh coriander and serve with rice or naan bread (check the ingredients to ensure it's vegan!).
You can also use coconut milk to create a richer and creamier flavour.
Chana Masala (Chickpea Curry)
A staple in every Indian household, and naturally vegan! Soak dried chickpeas overnight and then boil them until soft. Alternatively, you can use canned chickpeas for convenience. Sauté onions, ginger, and garlic in oil.
Add chopped tomatoes, turmeric, chili powder, coriander powder, cumin powder, amchur (dried mango powder), and garam masala. Cook until the tomatoes are softened and the spices are fragrant. Add the boiled chickpeas along with some of the cooking liquid.
Simmer for at least 30 minutes, allowing the flavours to meld together. Garnish with fresh coriander and serve hot with rice, roti, or naan. Pro tip: A squeeze of lemon juice at the end adds a delightful tanginess. Different regions have variations, try adding dried pomegranate seeds while cooking.
Dal Makhani (Black Lentil Stew)
This creamy and comforting lentil stew can be easily veganized by substituting dairy with plant-based cream. Start by soaking black lentils (urad dal) and kidney beans (rajma) overnight. Pressure cook them with water, ginger, garlic, and a pinch of salt until soft.
In a separate pan, sauté onions, ginger, garlic, and green chilies in vegan butter or oil. Add tomato puree, turmeric, chili powder, and garam masala. Cook until the tomatoes are softened and the spices are fragrant. Add the cooked lentils and kidney beans to the tomato mixture.
Simmer for at least an hour, stirring occasionally. Finally, stir in cashew cream or coconut cream for a creamy texture. Garnish with fresh coriander and serve with rice or naan.
Aloo Gobi (Potato and Cauliflower Curry)
Aloo Gobi is a simple yet incredibly flavorful dry curry made with potatoes and cauliflower. Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions, ginger, and garlic. Sauté until golden brown. Add chopped potatoes and cauliflower florets.
Sprinkle with turmeric, chili powder, coriander powder, and amchur powder. Stir well to coat the vegetables with the spices. Cover and cook until the vegetables are tender. Garnish with fresh coriander and serve with roti or paratha. Dry mango powder adds unique flavours.
Baingan Bharta (Smoked Eggplant Mash)
This smoky and flavorful eggplant mash is a vegan delight. Roast or grill a large eggplant until the skin is charred and the flesh is soft. Peel off the skin and mash the eggplant flesh with a fork. Heat oil in a pan and add cumin seeds.
Once they splutter, add chopped onions, ginger, garlic, and green chilies. Sauté until golden brown. Add chopped tomatoes, turmeric, chili powder, and garam masala. Cook until the tomatoes are softened. Add the mashed eggplant and mix well.
Simmer for 15-20 minutes, allowing the flavours to meld together. Garnish with fresh coriander and serve with roti or naan.
Vegetable Biryani
Aromatic and flavorful, vegetable biryani is a complete meal in itself. Soak basmati rice for at least 30 minutes. Sauté onions, ginger, and garlic in oil. Add chopped vegetables like carrots, peas, beans, and potatoes. Sauté for a few minutes.
Add turmeric, chili powder, garam masala, and biryani masala. Cook for a minute. Add the soaked basmati rice and water (usually double the amount of rice). Bring to a boil, then reduce heat and simmer until the rice is cooked and the water is absorbed.
Garnish with fried onions, chopped coriander, and mint leaves. Serve with raita (vegan yogurt with vegetables) or a simple curry. Add saffron water to give it a rich taste.
Vegan Samosas
Who can resist a crispy, savory samosa? For the filling, boil and mash potatoes. Sauté onions, ginger, and garlic in oil. Add peas, cumin seeds, coriander powder, turmeric, chili powder, and amchur powder. Add the mashed potatoes and mix well.
For the dough, combine all-purpose flour (maida), salt, and oil. Add water gradually and knead into a firm dough. Roll out small portions of the dough into thin circles. Cut each circle in half. Fold one half into a cone shape and seal the edges with a little water.
Fill the cone with the potato mixture and seal the top. Deep fry in hot oil until golden brown. Serve with mint chutney or tamarind chutney.
Vegan Dosa
A South Indian staple, dosa is a thin, crispy pancake made from fermented rice and lentil batter. Soak rice and urad dal (black lentils) separately for at least 4 hours. Grind them together into a smooth batter. Add salt and let the batter ferment overnight. Heat a griddle or non-stick pan.
Pour a ladleful of batter onto the hot pan and spread it into a thin circle. Drizzle oil around the edges. Cook until the dosa turns golden brown and crispy. Serve with sambar (vegetable stew) and coconut chutney.
Vegan Palak Paneer (with Tofu)
Another popular Indian dish can be made vegan by using tofu instead of paneer. Blanch spinach leaves and blend them into a smooth puree. Fry tofu cubes until golden brown and set aside. Sauté onions, ginger, and garlic in oil. Add chopped tomatoes, turmeric, chili powder, and garam masala.
Cook until the tomatoes are softened. Add the spinach puree and simmer for a few minutes. Add the fried tofu cubes and mix well. Serve with rice or roti.
Vegan Gulab Jamun (with Sweet Potato): This popular Indian dessert can be made vegan using sweet potatoes. Boil and mash sweet potatoes. Add all-purpose flour (maida), baking powder, and cardamom powder. Mix well and knead into a smooth dough. Make small balls from the dough. Deep fry in hot oil until golden brown. Soak the fried balls in sugar syrup (made with sugar, water, and cardamom). Let them soak for at least an hour before serving.
These dishes are a great way to explore the vegan options
Indian cuisine has to offer. As you can see, there’s a huge
range of options, and with a few simple swaps, you can enjoy
many of your favourite dishes as vegan friendly versions. Enjoy
