Let’s be honest! If you are vegan, it’s fine. But if you recently thought of changing to vegan, it would be a little tough for you to decide what to eat and what not. You will find thousands of food on Indian vegan recipes but probably that is tough for you to decide what to have in morning and what to have at dinner. Due to this problem, most recently converted vegans can find it a little bit difficult to go with their daily routine.

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But nothing to worry! I am here to help you and guide you throughout your journey for the healthy eating lifestyle. Indian vegan recipes will deal with the Indian way of making vegan food. As you already know the miraculous benefits of vegan diet, however, some of you might find it a little difficult to understand what to include in your diet.

 

 

Nicely quoted by George Bernard Shaw “There is no sincerer love than the love of food.” 

And truly, when you respect your food and know the exact way to bring the distinct flavors into your mouth, you got a companion for the rest of your life.  The Indian vegan recipes will help you in preparing your food quickly and in the easiest way. Most of all, you will find the TASTE. Most people opine that they don’t get any “taste” after converting themselves into a vegan. Hence, how far is it wrong, am gonna show it to you.  I hope you enjoy it. So, try these out and let me know which one you liked the most. Okay?

Indian Vegan Recipes

 

1. Morning Time

a) Apple bread rolls- [preparation time- 10 mins]

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Ingredients

  • 8 slices White Bread
  • 5 cups apples finely chopped
  • 1/2 cup Sugar
  • Pinch of salt
  • 1/2 tsp Lemon Juice
  • 1 tsp Cinnamon Powder
  • 1/4 tsp Nutmeg Powder
  • Tbsp Butter (Melted)

How to make

I. Take a saucepan and add apples, sugar, salt, lemon juice, cinnamon, and nutmeg and cook over medium heat till apples become soft. This takes 6-7 minutes after mix comes to boil. The filling is ready, let the filling come to room temperature before using. After its done, set it aside.

II. Next, cut the edges of the bread slices. Roll the bread very thin using a rolling pin or you can use your hands as well.

III. Then brush a little butter generously on both sides of the rolled bread slices.

IV. Now take that mixture and spread it about 2 tablespoons of filling over the bread slice leaving ¼ inch border all around. Roll up the bread with the filling.

V. Lightly butter all around and grill on the skillet over medium heat. Keep turning them, to make sure that rolls are evenly browned all around.

VI. And Tadaaa! Serve them hot. You can also slice them in two to three pieces.

The above ingredients are for 4 people. Use the ingredients as per your requirements.

 

b) For Indian vegan recipes, you could even go for many south Indian dishes. Our next recipe would be:-

Whole Wheat Dosa- [preparation time- 10 mins]

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Ingredients

  • 1 cup whole wheat flour (atta)
  • 2 Tbsp sooji fine (semolina)
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1 Tbsp oil (olive oil or vegetable oil)
  • 1/4 tsp black pepper
  • 1/2 tsp carom seeds (ajwain)
  • 1/2 tsp baking soda
  • 1-1/4 cups water
  • 4 Tbsp oil for cooking (vegetable oil or you can just use olive oil)

How to make

I. Mix all the dry ingredients together such as whole wheat, sooji, salt, black pepper, carom seeds, and baking soda and mix them well. Slowly add some water to make a smooth batter. The batter should be pouring consistency.

II. Then use a non-stick skillet and place it on a medium heat. Keep testing the heat by sprinkling a few drops of water on it. Water should sizzle right away. Wipe the skillet with a moist towel.

III. Now, pour 1/4 cup of the batter mixture into the center of the skillet and spread evenly with the back of a spoon or you can even use a small steel round bowl whose backside would be used for spreading the batter evenly on the skillet. Starting from the center, spiral outward until evenly spread, about 7” inches in diameter thin circle.

IV. When the batter starts drying and turning to light brown, smear about 2 teaspoons of oil over dosa, and cook till dosa turns golden brown in color. Flip dosa using a flat spatula, and cook for about 1 minute from another side until dosa is golden brown.

V. Your Whole Wheat Dosa is ready! Umm, Tasty Isn’t it?

 

c) Next recipe is my favorite ‘Upma.’ [preparation time- 10 mins]

 

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In my opinion, Indian vegan recipes would be incomplete if you haven’t cooked with ‘sooji.’

Ingredients

  • 200 grams- Semolina (Sooji )
  • ½ Teaspoon ginger chopped
  • ½ Teaspoon mustard seeds
  • 10 grams chana dal
  • Split Urad dal washed
  • Green Chilli, chopped
  • Curry leaves
  • Onion, chopped
  • Boiling Water or as required
  • Grated Coconut-Garnish

How to make

I. Heat oil in a pan. Add mustard seeds, chana dal, urad dal and cook for one minute. Add ginger, onions, curry leaves and green chili. Sauté for one minute.

II. Then add semolina (or sooji) and salt and stir it well until semolina is slightly golden brown.

III. Boil water and add it to the semolina mixture and mix immediately to avoid any lumps.

IV. Finally cook well over medium heat until all water is absorbed.

Now serve it hot in a bowl and enjoy the tasty and healthy breakfast.

 

 2. Evening Time

Indians usually like to have heavy meals. Therefore, Indian vegan recipes for the lunchtime would be a little heavy. Let’s start then!

a) Minted chickpeas and crispy okra (or ladies’ finger). [preparation time-  45 mins]

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Ingredients

  • 1/2 Tbsp corn flour
  • 1/3 Tbsp flour
  • 1/2 tsp red chili powder
  • 1/2 tsp cumin powder
  • Pinch of salt
  • 1/2 Tbsp onion powder
  • 1/3 tsp garlic powder
  • 1 big pinch oregano powder
  • For the salad:
  • 1 cup chickpeas cooked
  • 10-12 cherry tomatoes
  • 6 spring onions
  • 1 bunch fresh coriander leaves
  • Few leaves fresh mint leaves
  • 1 Tbsp lemon juice
  • Seeds of 1/2 a pomegranate
  • 6-10 black olives
  • Few thyme leaves
  • Few basil leaves

 

Remember: You can take ingredients according to the member of the family.

I. First, wash and dry the okra.
. Then cut the okra into thin strips.
. For the spice dust:
IV. Mix the okra with some corn flour, flour, red chili powder, salt, garlic powder, onion powder, oregano powder and some drops of water.
. Now fry the okra (coated with spices as mentioned above) in hot oil until it becomes nice and crispy.
. Next, grill the spring onions with salt, pepper, and lime.
VII. Remove after grilling, put in a bowl with some extra virgin olive oil.
You have to prepare salad that would go with the crispy okra.
 For the salad you need:
Firstly, remove the skin from the boiled chickpeas.
Then, add some pomegranate, black olives, halved cherry tomatoes, salt, and pepper to taste.
Now add some olive oil, thyme, mint leaves and basil.
While serving, put the crispy okra on top of the salad along with the spring onions in a plate.
You can also have this food with chapati or nun.
More chickpea ideas!
b) Vegan fried rice [preparation time- approx 1 hour]
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Ingredients
  • 1 cup (~250 g | 8 ounces) extra-firm tofu
  • 1 cup (185 g) brown rice, rinsed thoroughly in a fine mesh strainer
  • 4 cloves (12 g) garlic, minced
  • 1 cup (100 g) chopped green onion
  • 1/2 cup (72 g) peas
  • 1/2 cup (64 g) carrots, finely diced

How to make

I. Preheat oven to 400 degrees F (204 C) and lightly grease with few splits of oil.

II. In the meantime wrap tofu in a clean, absorbent towel and press out the liquid by setting some heavy object on top of it.

III. Once the oven is preheated, cut tofu into 1/4-inch cubes and arrange it on a baking sheet. Bake for 26-30 minutes. Continue it until its edges get golden brown and the texture becomes firm. The longer it bakes, the firmer and crispier it will become but if you want your tofu to be soft, remove it from the oven after 26 minutes. Set aside.

IV. While the tofu bakes let’s prepare the rice. Bring 12 cups of water to a boil in a large pot. Once boiling, add rinsed rice and stir. Let it boil (uncovered) for 30 minutes, then strain for 10 seconds and return to pot removed from the heat. Cover with a lid and let it steam for 10 minutes.

V. While rice and tofu are cooking, let’s prepare a sauce. Add all ingredients to a medium-size mixing bowl and whisk to combine. Taste and adjust flavor as needed, add more tamari or soy for saltiness, peanut butter, brown sugar, or chili garlic sauce for heat.

VI. Once the tofu is done, add directly to the sauce and marinate for 5 minutes, stirring occasionally.

VII. Heat the skillet over medium heat. Once hot, use a spoon to scoop the tofu into the pan leaving most of the sauce behind. Cook for 3-4 minutes, stir occasionally, until its deep golden brown on all sides. Lower the heat if it’s getting very brown. Remove from the pan and set aside.

VIII. When the pan is still hot, add garlic, green onion, peas, and carrots. Sauté for 3-4 minutes, stir occasionally, and season with 1 Tbsp (15 ml) tamari or soy sauce.

IX. Now add cooked rice, tofu, and remaining sauce and stir. Cook over medium-high heat for 3-4 minutes, stirring frequently.

X. Serve immediately with extra chili garlic sauce. Crushed salted, roasted peanuts or cashews will make a lovely garnish.

 

c) Vegan wraps with carrot noodles and guacamole- [preparation time- 15- 20 mins]
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Ingredients
For tofu-
  • 9 oz / 250 g firm tofu
  • 1 Tbsp oil
  • 2 tsp black pepper
  • 3-4 tsp soy sauce

For Carrot noodles-

  • 2 large carrots
  • 1 Tbsp lemon juice
  • 1 Tbsp oil
  • ¼ tsp salt + more if needed

For guacamole

  • 4 large ripe avocados
  • ¾ Tbsp lemon juice
  • 1 tsp salt
  • 2 Tbsp finely chopped red onions
  • 4 Tbsp finely chopped tomatoes

How to make

I. For preparing of tofu; cut the tofu into smaller cubes. Pour some oil into the pan and add cubed tofu. Cook for a couple of minutes, until the tofu, is crispy and golden brown.
II. Next, add some black pepper and cook for a minute. Then add soy sauce and again cook for a minute. Remove the heat.
III. Now prepare the carrots. Wash and peel the carrots and wind them in a spiral movement or coarsely grate them. Add lemon juice, oil, and salt. Mix them well.
IV. Lastly, make the guacamole. Peel the avocados and remove the stone. Mash them properly. Add lemon juice, salt, chopped red onions, and tomatoes. Again mix well.
V. Now take a tortilla, spread a couple of tablespoons of guacamole on it. Add a bunch of carrot noodles and then some crispy tofu. Roll into a tight wrap and enjoy the roll. You can even cut the wraps into two pieces.

3. Dinner Time

a) Vegan Mac and cheese [preparation time- 30 mins]

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Ingredients

  • 10 ounces large macaroni shells (gluten-free)
  • 1/2 onions
  • 3-4 cloves garlic
  • 1 cup raw cashews, soaked for 4-6 hours or overnight, then drained
  • 1 1/2 cups vegetable broth
  • 1 Tbsp cornstarch
  • 1/2 tsp cumin
  • 3/4 tsp chili powder
  • 2 Tbsp nutritional yeast
  • 1 cup tortilla chips for topping

How to make

We are talking about Indian vegan recipes which means cheese would be pure vegan.

I. For topping with tortilla chips, crush chips into fine crumbs and add to a baking pan covered with parchment paper or foil. Spritz with olive or canola oil, sprinkle with salt and stir. Then bake in a 350-degree F (176 C) oven for 10 minutes, until its golden brown.

II. Boil macaroni and after it’s done, keep it aside. By the time, in a medium skillet over medium-low heat, saute onion and garlic in a bit of olive oil. Season with salt and pepper, stir and cook until soft and fragrant – about 7 minutes. Set aside.

III. Add onions and garlic to a blender with the remaining ingredients, excluding the tortilla chips and adding only half of the green chilies. Blend until its smooth. Blend for up to a minute until smooth and creamy.

IV. Now drain the noodles, set aside, and cover (with a towel). Use the same pot where you boiled the noodles in, add the cashew cheese and cook on low stirring frequently until slightly thickened.

V. Add the macaroni noodles to the cheese, along with the remaining green chilies and stir. Serve immediately, topping with crushed toasted tortilla chips.

b) Indian vegan coconut curry [preparation time- 30 mins]
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Ingredients
For the Indian vegan curry-
  • 1 Tbsp (15 ml) coconut or olive oil
  • 1 small onion
  • 4 cloves garlic, minced
  • 1 Tbsp grated ginger
  • 1/2 cup broccoli
  • 1/2 cup  diced carrots
  • 1/4 cup diced tomato
  • 1/3 cup peas (loosely cut)
  • 1 Tbsp curry powder
  • 2 14-ounce  coconut milk
  • Sea salt and black pepper to taste

You can serve this dish with coconut quinoa. I will be mentioning it alongside.

How to make

I. If serving with coconut quinoa, start by washing thoroughly in a fine mesh strainer. Add to a medium heated saucepan and toast for 3 minutes. Add 1 light coconut milk and 1/2 cup of water. Boil them, and then reduce the heat to simmer, cover it and cook for 15 minutes or until the quinoa is light, and the liquid is absorbed. After it’s done, set aside.

II. Moving to the next step. Heat a large saucepan or pot over a medium heat and add 1 Tbsp of coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch salt (according to your taste) and pepper and stir. Cook, stirring frequently until softened – about 5 minutes.

III. Then add curry powder, cayenne (or chili pepper), veggie stock (I haven’t mentioned in the ingredients but this is optional), coconut milk, another pinch of salt and stir. Bring to a simmer then reduce the heat slightly and continue to cook for about 10-15 minutes.

IV. Add the peas and tomatoes in the last 5 minutes. As we don’t want to overcook them.

 AND Enjoy! Let me know if these Indian vegan recipes were helpful to you.
Why you should be eating vegan meals!
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