9 Easy Indian Vegan Food Recipes

Indian cuisine is known for its bold and diverse flavors, and there is a rich history of vegan food in India that goes back centuries. In fact, many traditional Indian dishes are already vegan or can be easily adapted to be vegan by substituting ingredients like ghee with vegetable oil.

In recent years, the popularity of veganism has led to an increase in vegan-friendly restaurants and cafes in India, making it easier than ever to find delicious and nutritious vegan food. Whether you’re following a vegan diet for ethical, environmental, or health reasons, there are countless options when it comes to Indian vegan food. From vegan biryani to plant-based paneer, there are endless possibilities when it comes to incorporating vegan food into your diet while still enjoying the many flavors and spices of traditional Indian cuisine.

Essential Ingredients in Indian Vegan Cooking

Indian cuisine is known for its vibrant and diverse flavors, and vegan food plays a significant role in its culinary traditions. Lentils and legumes are staples of vegan food in Indian cuisine, providing protein and fiber to many dishes such as dal and samosas. Spices are another essential component of Indian vegan food, with cumin, coriander, turmeric, and garam masala being commonly used. Coconut milk is often used as a substitute for dairy in vegan food, adding creaminess and richness to curries and soups.

Fresh vegetables and herbs, such as onion, garlic, tomato, and cilantro, are also key ingredients in vegan food, providing flavor and nutrition to dishes like chana masala and baingan bharta. By incorporating these essential vegan ingredients into Indian cuisine, a wide range of delicious and nutritious vegan dishes can be created that showcase the rich and diverse flavors of this cuisine.

Below are some essential ingredients:

• Lentils and legumes are staples of vegan food in India, providing protein and fiber.
• Spices are crucial to vegan food, with cumin, coriander, turmeric, and garam masala being common ingredients.
• Coconut milk is often used in vegan food as a dairy substitute.
• Fresh vegetables and herbs, including onion, garlic, tomato, and cilantro, are essential to vegan food and provide both flavor and nutrition.
• Incorporating these essential ingredients into vegan cooking can create a wide variety of delicious and nutritious vegan dishes that showcase the many flavors and textures of Indian cuisine.

Appetizers and Snacks

Recipe 1: Chana Masala Hummus

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1/4 cup water
• 1/4 cup chopped fresh cilantro
• Pinch of cayenne pepper (optional)

Instructions:

• In a food processor, combine the chickpeas, tahini, lemon juice, garlic, cumin, paprika, salt, and black pepper. Process until smooth.
• While the food processor is running, slowly add in the olive oil and water, and continue to blend until the mixture is smooth and creamy.
• Add the chopped cilantro and pulse a few times to incorporate it into the hummus.
• Taste and adjust seasoning as needed. If you like a little extra kick, add a pinch of cayenne pepper.
• Transfer the hummus to a serving bowl and garnish with a drizzle of olive oil and a sprinkle of paprika.
• Serve with pita chips, veggie sticks, or your favorite crackers.
• Enjoy your delicious vegan Chickpea Masala Hummus!

Recipe 2: Aloo Tikki (Potato Cutlets)

Ingredients:

• 2 large potatoes, boiled and mashed
• 1/2 cup green peas, boiled and mashed
• 1 small onion, finely chopped
• 1 green chili, finely chopped
• 1 tsp ginger paste
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp amchur (dry mango) powder
• 1/2 tsp garam masala
• Salt to taste
• 1/4 cup bread crumbs
• 2-3 tbsp vegetable oil for shallow frying

Instructions:

• In a mixing bowl, combine the mashed potatoes, mashed peas, chopped onion, green chili, and ginger paste.
• Add cumin powder, coriander powder, amchur powder, garam masala, and salt. Mix them well to make the dough
• Divide the dough into equal-sized portions and shape them into flat patties.
• Roll the patties in bread crumbs to coat them evenly.
• Heat oil in a frypan on low flame
• Add the patties to the pan and fry until golden brown and crispy on both sides.
• Remove the patties from the pan and drain on a paper towel to remove excess oil.

Serve the vegan food Aloo Tikki hot with mint chutney or tamarind chutney as a dipping sauce. Enjoy!

Main Dishes

Recipe 3: Baingan Bharta (Eggplant Curry)

Ingredients:

• 1 large eggplant (about 500g)
• 2 tbsp oil
• 1 large onion, finely chopped
• 1 tbsp ginger, grated
• 3 garlic cloves, minced
• 2 green chilies, finely chopped
• 2 medium tomatoes, chopped
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• Salt to taste
• 2 tbsp chopped fresh coriander leaves

Instructions:

• Preheat the oven to 200°C. Pierce the eggplant with a fork and place it on a baking sheet. Roast in the oven for 30-40 minutes until the skin is charred and the eggplant is soft. Remove from the oven and let it cool.
• Once the eggplant is cool enough to handle, peel off the skin and discard it. Spread the eggplant with a spoon and keep aside.
• Heat oil in a pan over medium heat. Add the cumin seeds nicely and let them splutter
• Add chopped onions and sauté until golden brown.
• Add minced garlic, grated ginger, and chopped green chilies. Sauté for a minute.
• Add chopped tomatoes and all the spices – coriander powder, turmeric powder, red chili powder, and salt to taste. Cook the mixture until the tomatoes turn soft and mushy.
• Add the mashed eggplant to the pan and stir well to combine with the onion-tomato-spice mixture. Cook for another 5-7 minutes.
• Once the curry is ready, garnish with fresh coriander leaves.

Serve the vegan food Baingan Bharta hot with rice or roti. Enjoy!

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Recipe 4: Rajma Masala (Kidney Bean Curry)

Ingredients:

• 1 cup kidney beans (rajma), soaked overnight
• 2 tbsp oil
• 1 large onion, finely chopped
• 1 tbsp ginger, grated
• 3 garlic cloves, minced
• 2 green chilies, finely chopped
• 2 medium tomatoes, chopped
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• Salt to taste
• 2 tbsp chopped fresh coriander leaves

Instructions:

• Drain the soaked kidney beans and rinse them with water. Add the beans to a pressure cooker along with enough water to cover them by an inch. Pressure cook the beans for 3-4 whistles or until they are soft and cooked through. Once done, set aside.
• Heat oil in a pan over medium heat. Add the cumin seeds nicely and let them splutter.
• Add chopped onions and sauté until golden brown.
• Add minced garlic, grated ginger, and chopped green chilies. Sauté for a minute.
• Add chopped tomatoes and all the spices – coriander powder, turmeric powder, red chili powder, and salt to taste. Cook the mixture until the tomatoes turn soft and mushy.
• Add the cooked kidney beans to the pan and stir well to combine with the onion-tomato-spice mixture. Cook for another 5-7 minutes.
• Once the curry is ready, garnish with fresh coriander leaves.

Serve the vegan food Rajma Masala hot with rice or roti. Enjoy!

Rice and Bread Dishes

Recipe 5: Vegetable Biryani

Ingredients:

• 2 cups basmati rice, soaked for 30 minutes
• 2 tbsp oil
• 1 large onion, thinly sliced
• 1 tsp cumin seeds
• 2 bay leaves
• 4-5 cloves
• 1 cinnamon stick
• 2 green cardamom pods
• 1 black cardamom pod
• 1 tsp ginger paste
• 1 tsp garlic paste
• 2 green chilies, slit lengthwise
• 1/2 cup green peas
• 1/2 cup carrots, diced
• 1/2 cup potatoes, diced
• 1/2 cup cauliflower florets
• 1/2 cup green beans, cut into 1-inch pieces
• 1/2 cup paneer (optional)
• 2 tbsp biryani masala
• Salt to taste
• 3 cups water
• 1/4 cup chopped coriander leaves
• 1/4 cup chopped mint leaves
• 1/2 cup fried onions (store-bought or homemade)

Instructions:

• Heat oil in a heavy-bottomed pot over medium heat. Add sliced onions and sauté until golden brown.
• Add cumin seeds, bay leaves, cloves, cinnamon sticks, green cardamom pods, and black cardamom pods. Sauté for a minute until fragrant.
• Add ginger paste, garlic paste, and slit green chilies. Sauté for a minute.
• Add green peas, diced carrots, diced potatoes, cauliflower florets, and green beans. Sauté for 2-3 minutes.
• Add biryani masala and salt to taste. Mix well and cook for a minute.
• Add soaked and drained basmati rice to the pot. Gently mix the rice with the vegetables.
• Add 3 cups of water and mix well. Boil the mixture nicely on low heat.
• Reduce the heat to low and cover the pot with a tight-fitting lid. Cook for 18-20 minutes or until the rice is fully cooked.
• Once the biryani is cooked, remove the lid and fluff the rice gently with a fork.
• Garnish with chopped coriander leaves, chopped mint leaves, and fried onions.

Serve the vegan food Vegetable Biryani hot with raita or pickle. Enjoy!

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Side Dishes

Recipe 6: Tandoori Tofu

Ingredients:

• 1 block of firm tofu, pressed and cut into 1-inch cubes
• 1/2 cup vegan yogurt
• 2 tbsp tandoori masala powder
• 1 tbsp lemon juice
• 1 tsp ginger paste
• 1 tsp garlic paste
• Salt to taste
• Skewers

Instructions:

• In a mixing bowl, whisk together the vegan yogurt, tandoori masala powder, lemon juice, ginger paste, garlic paste, and salt.
• Add the tofu cubes to the mixing bowl and coat them evenly with the marinade.
• Cover the bowl and marinate the tofu for at least 2 hours, or overnight in the refrigerator.
• Preheat the oven to 400°F (200°C).
• Thread the tofu cubes onto skewers, leaving a little space between each cube.
• Place the skewers on a baking sheet and bake for 20-25 minutes, until the tofu is cooked through and slightly charred.
• Serve hot with your favorite chutney or dipping sauce.

Note: If you prefer, you can also grill the skewered tofu on a barbecue instead of baking it in the oven.

Recipe 7: Bhindi Masala (Okra Curry)

Ingredients:

• 1 lb fresh okra, washed and dried
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1/2 tsp cumin seeds
• 1/2 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/4 tsp red chili powder
• Salt to taste
• 2 tbsp oil

Instructions:

• Cut off the tips of the okra and slice them into 1/2-inch pieces.
• Heat oil in a pan and add cumin seeds. Let them splutter.
• Add chopped onions and sauté until they turn golden brown.
• Add ginger and garlic paste and sauté for 1-2 minutes.
• Add chopped tomatoes and cook until they are soft and mushy.
• Add turmeric, coriander powder, red chili powder, and salt. Mix well.
• Add the okra and mix gently until the masala coats the okra evenly.
• Cook the okra on medium heat until it is tender, stirring occasionally. It should take around 15-20 minutes.
• Serve hot with roti or rice.

Note: You can also add a pinch of garam masala powder for extra flavor.

Desserts

Recipe 8: Kaju Katli (Cashew Fudge)

Ingredients:

• 2 cups cashews
• 1 cup sugar
• 1/2 cup water
• 1/2 tsp cardamom powder
• Silver leaf (optional)

Instructions:

• In a blender, grind the cashews into a fine powder.
• In a non-stick pan, mix the sugar and water and heat on medium heat until the sugar dissolves.
• Add the cashew powder to the pan and mix well.
• Cook the mixture on low heat, stirring continuously until it thickens and starts to leave the sides of the pan.
• Add the cardamom powder and mix well.
• Remove the pan from the heat and let the mixture cool down.
• Once the mixture is cool enough to handle, knead it to form a smooth dough.
• Place the dough on a flat surface and roll it out using a rolling pin.
• Cut the dough into diamond shapes using a sharp knife.
• Garnish each diamond with a small piece of the silver leaf (optional).
• Let the Kaju Katli cool completely before serving or storing it in an airtight container.

Recipe 9: Mango Lassi (Mango Yogurt Smoothie)

Ingredients:

• 1 cup ripe mango, diced
• 1 cup dairy-free yogurt
• 1/2 cup dairy-free milk
• 1-2 tbsp agave nectar or sweetener of choice
• A pinch of ground cardamom (optional)
• Ice cubes

Instructions:

• In a blender, add the diced mango, dairy-free yogurt, dairy-free milk, sweetener, and ground cardamom (if using).
• Blend on high until smooth and creamy.
• Taste and adjust sweetness if needed.
• Add a few ice cubes and blend again until smooth and frothy.
• Pour into glasses and serve chilled. Enjoy your vegan mango lassi!

Conclusion

Indian vegan food is a rich and diverse cuisine that emphasizes the use of plant-based ingredients in its dishes. Vegan food is an important part of Indian culture, as many traditional dishes have always been vegan or can easily be adapted to be vegan. Vegan food in India includes a wide range of flavors and textures, with dishes such as chickpea masala hummus, aloo tikki, masala vada, chana masala, baingan bharta, vegetable biryani, tandoori tofu, bhindi masala, kaju katli, and mango lassi being popular choices.

These vegan dishes feature essential ingredients such as lentils, legumes, rice, vegetables, herbs, and spices, which are used to create flavorful and nutritious meals. Vegan food in India is not only delicious, but it also promotes health and sustainability, making it an ideal choice for those who are looking to follow a plant-based diet. Overall, vegan food is an integral part of Indian cuisine, and its popularity is only growing as more people recognize the benefits of a plant-based lifestyle.