Discover the bold flavors and vibrant spices of Indian cuisine, reimagined for a plant-based palate. In this collection of 18 mouth-watering recipes, we’ll take you on a culinary journey through the flavors and aromas of India’s rich vegetarian tradition.
From creamy curries to savory stir-fries, these vegan versions of beloved Indian dishes are sure to delight both vegans and non-vegans alike. Whether you’re looking for a quick weeknight dinner or a show-stopping centerpiece for your next dinner party, we’ve got you covered with recipes that range from classic comfort food to innovative twists on traditional favorites.
In this article, we’ll dive into the world of vegan Indian cooking, exploring the flavors and techniques that make these dishes truly special. So grab your spices, get ready to cook up a storm, and join us as we explore the delicious world of vegan Indian cuisine!
Chana Masala with Coconut Milk
This popular North Indian dish gets a rich and creamy twist with the addition of coconut milk. A flavorful and comforting vegetarian option that’s perfect for any meal.
Ingredients:
– 1 can chickpeas (14 oz)
– 2 medium onions, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1 can coconut milk (14 oz)
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until lightly browned.
2. Add garlic, cumin, coriander, turmeric, and chili powder. Cook for 1 minute.
3. Add chickpeas and stir to combine.
4. Pour in coconut milk and season with salt. Bring to a simmer.
5. Reduce heat to low and let cook for 15-20 minutes or until the sauce has thickened slightly.
6. Garnish with cilantro leaves and serve over basmati rice or with naan bread.
Cooking Time: 20 minutes
Vegan Palak Paneer with Tofu
Palak paneer is a popular Indian dish made with spinach puree, cream, and paneer (Indian cheese). This vegan version substitutes paneer with tofu and uses plant-based milk instead of cream.
Ingredients:
– 1 block firm tofu, crumbled
– 2 cups fresh spinach leaves
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 1 cup plant-based milk (almond or soy milk)
– 1 tablespoon lemon juice
Instructions:
1. Heat the olive oil in a pan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the minced garlic and sauté for another minute.
4. Add the cumin, coriander, and garam masala powders and stir well.
5. Add the crumbled tofu and stir until coated with the spice mixture.
6. Add the plant-based milk and lemon juice. Stir well to combine.
7. Bring the mixture to a simmer and cook for 5-7 minutes or until the sauce thickens slightly.
8. Add the fresh spinach leaves and stir until wilted.
Cooking Time: 15-20 minutes
Spicy Vegan Samosas
Samosas are a popular Indian snack that can be easily veganized with the right ingredients. This recipe combines the traditional flavors of samosas with a spicy kick, making it perfect for anyone looking to add some excitement to their snack routine.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup vegetable oil
– 1/2 cup warm water
– Filling ingredients (see below)
– Vegetable oil for frying
Filling:
– 1 cup cooked chickpeas
– 1/2 cup sautéed onions and bell peppers
– 1 minced garlic clove
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt, to taste
– Chopped cilantro, for garnish (optional)
Instructions:
1. Preheat oil in a deep frying pan to medium-high heat.
2. In a large bowl, combine flour and salt. Gradually add water and mix until a dough forms.
3. Divide the dough into 8-10 equal portions.
4. Roll out each portion into a thin circle.
5. Place about 1 tablespoon of filling in the center of each circle.
6. Fold the dough over the filling to form a triangle or a cylinder shape, and press edges together to seal.
7. Fry samosas for 3-4 minutes on each side, until golden brown.
8. Serve warm with your favorite dipping sauce.
Cooking Time: 15-20 minutes
Aloo Gobi with Turmeric and Cumin
This classic North Indian dish combines the natural sweetness of potatoes and cauliflower with a flavorful blend of turmeric, cumin, and spices. The result is a deliciously aromatic and slightly spicy vegetable curry that’s perfect for any occasion.
Ingredients:
– 2 large potatoes, peeled and cut into 1-inch cubes
– 1 head of cauliflower, broken into florets
– 2 tablespoons vegetable oil
– 1 teaspoon ground cumin
– 1 teaspoon ground turmeric
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 2 cloves garlic, minced (optional)
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add cumin and turmeric; cook for 1 minute, until fragrant.
3. Add potatoes and cauliflower; cook for 5 minutes, stirring occasionally.
4. Add garam masala powder and salt; stir to combine.
5. Reduce heat to low and simmer, covered, for 15-20 minutes, or until vegetables are tender.
6. Garnish with cilantro leaves and serve over basmati rice or with naan bread.
Cooking Time: 25-30 minutes
Vegan Butter Chicken with Mushrooms
This recipe is a creative twist on the classic Indian dish, substituting chicken with tender mushrooms and adding a rich vegan butter sauce.
Ingredients:
– 1 lb cremini or shiitake mushrooms, sliced
– 2 tbsp vegan butter (such as Earth Balance)
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/4 tsp turmeric
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large skillet, sauté the mushrooms in vegan butter over medium-high heat until tender and lightly browned.
2. Add garlic, cumin, smoked paprika, and turmeric; cook for 1 minute.
3. Stir in diced tomatoes, vegetable broth, salt, and pepper.
4. Simmer sauce for 5-7 minutes or until thickened slightly.
5. Taste and adjust seasoning as needed.
6. Garnish with fresh cilantro leaves and serve over basmati rice or naan bread.
Cooking Time: 20-25 minutes
Masoor Dal with Spinach
A comforting and nutritious Indian-inspired lentil soup that combines the richness of masoor dal (red lentils) with the wholesome goodness of spinach. This simple recipe is a perfect meal for any time of the day.
Ingredients:
– 1 cup masoor dal (split red lentils)
– 4 cups water
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt, to taste
– 2 cups fresh spinach leaves
– Optional: lemon wedges and chopped cilantro for garnish
Instructions:
1. Rinse the dal and soak it in water for at least 30 minutes.
2. Heat oil in a large pot over medium heat. Add onion and garlic; sauté until softened, about 3-4 minutes.
3. Add cumin and cook for another minute.
4. Drain and add the soaked dal to the pot, along with 4 cups of water.
5. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the lentils are tender.
6. Stir in spinach leaves; cook until wilted, about 2-3 minutes.
7. Season with salt to taste.
8. Serve hot, garnished with lemon wedges and chopped cilantro if desired.
Cooking Time: 30-40 minutes
Vegan Biryani with Cashews
Experience the rich flavors of India with this vegan version of biryani, infused with the creamy goodness of cashews. This recipe is a perfect blend of spices and nuttiness that will leave you wanting more.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1/4 cup ghee or oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1 teaspoon turmeric powder
– 1/2 teaspoon red chili flakes
– 1/2 cup cashews
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat ghee or oil in a large pan over medium heat.
2. Add chopped onion and sauté until translucent.
3. Add cumin seeds, coriander powder, turmeric powder, and red chili flakes. Cook for 1 minute.
4. Add cashews and cook until lightly browned.
5. In a separate pot, cook basmati rice according to package instructions.
6. Combine cooked rice with the spice mixture.
7. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Baingan Bharta with Roasted Eggplant
Baingan Bharta is a popular Indian dish made by roasting eggplants and then mashing them with spices, garlic, and herbs. This recipe brings out the rich flavor of roasted eggplant in a flavorful curry.
Ingredients:
– 2 large eggplants
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet lined with parchment paper.
3. Drizzle the eggplants with oil and sprinkle with salt. Roast for 30-40 minutes, or until the flesh is tender and slightly caramelized.
4. Let the eggplants cool slightly. Scoop out the flesh and mash it in a bowl.
5. Heat oil in a pan over medium heat. Add the chopped onion and cook until translucent.
6. Add the minced garlic and cook for 1 minute, until fragrant.
7. Stir in the cumin, smoked paprika (if using), and mashed eggplant. Season with salt to taste.
8. Garnish with cilantro leaves and serve hot over basmati rice or with naan bread.
Cooking Time: 40-50 minutes
Vegan Malai Kofta with Potato and Peas
Experience the rich flavors of India with this vegan twist on the classic Malai Kofta. Tender potato and pea dumplings are simmered in a creamy tomato-based sauce, perfect for a cozy dinner or special occasion.
Ingredients:
– 2 large potatoes, peeled and grated
– 1 cup fresh peas
– 1/4 cup chickpea flour
– 1/4 cup breadcrumbs
– 1 tablespoon lemon juice
– 1 teaspoon cumin powder
– Salt, to taste
– 1 can (14 oz) coconut milk
– 2 tablespoons vegan butter or oil
– 2 cloves garlic, minced
– 1 onion, finely chopped
– 2 tomatoes, diced
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix grated potatoes, peas, chickpea flour, breadcrumbs, lemon juice, cumin powder, and salt.
3. Shape into small dumplings. Place on a baking sheet lined with parchment paper.
4. Drizzle with vegan butter or oil and bake for 15-20 minutes, until lightly browned.
5. In a large pan, sauté onion and garlic until softened. Add diced tomatoes, coconut milk, and baked dumplings.
6. Simmer for 10-12 minutes, stirring occasionally, until the sauce has thickened slightly.
7. Serve hot over basmati rice or with naan bread.
Cooking Time: 30-40 minutes
Spicy Vegan Potato Curry
This Spicy Vegan Potato Curry recipe is a flavorful and comforting Indian-inspired dish that’s perfect for a weeknight dinner or a special occasion. With its rich and creamy sauce, tender potatoes, and kick of heat from the cumin and chili flakes, you’ll be hooked!
Ingredients:
– 2 large potatoes, peeled and diced
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper (or more to taste)
– 1 can coconut milk
– 1 cup vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 3-4 minutes.
2. Add the garlic, cumin, coriander, and cayenne pepper. Cook for 1 minute.
3. Add the potatoes and stir to coat with the spice mixture. Cook for 5 minutes.
4. Pour in the coconut milk and broth. Bring to a simmer.
5. Reduce heat to low and let cook for 20-25 minutes or until the potatoes are tender.
6. Season with salt and pepper, to taste.
7. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 30-35 minutes
Vegan Paneer Tikka with Bell Peppers
Vegan Paneer Tikka with Bell Peppers Recipe
Summary: This flavorful and vibrant Indian-inspired dish is a game-changer for vegan paneer lovers. Marinate tofu in aromatic spices and yogurt, then grill it to perfection and serve with roasted bell peppers.
Ingredients:
• 1 block of extra-firm tofu, drained and crumbled
• 1/2 cup plain vegan yogurt (such as soy or coconut-based)
• 2 tablespoons lemon juice
• 1 teaspoon garam masala powder
• 1 teaspoon cumin powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large bell peppers (any color), seeded and sliced into strips
Instructions:
1. In a shallow dish, whisk together the yogurt, lemon juice, garam masala powder, cumin powder, cayenne pepper, salt, and black pepper.
2. Add the crumbled tofu to the marinade, making sure it’s fully coated. Cover and refrigerate for at least 30 minutes or overnight.
3. Preheat a grill or grill pan to medium-high heat. Remove the tofu from the marinade, letting any excess liquid drip off.
4. Grill the tofu for 5-7 minutes per side, or until golden brown and slightly charred.
5. Meanwhile, toss the bell pepper strips with a pinch of salt and roast in the oven at 375°F (190°C) for about 20 minutes, or until tender and lightly caramelized.
6. Serve the grilled tofu tikka alongside roasted bell peppers, garnished with fresh cilantro leaves if desired.
Cooking Time: Approximately 45-50 minutes
Coconut Milk Korma with Vegetables
This recipe is a flavorful and aromatic twist on traditional korma, featuring the rich creaminess of coconut milk and a medley of colorful vegetables.
Ingredients:
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 carrot, peeled and grated
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 2 tsp curry powder
– 1 tsp garam masala
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion, garlic, bell pepper, and carrot; cook until the vegetables are tender, about 5 minutes.
3. Stir in curry powder and garam masala; cook for 1 minute.
4. Add diced tomatoes and coconut milk; bring to a simmer.
5. Reduce heat to low and let cook for 10-15 minutes or until the sauce has thickened slightly.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves and serve over rice or noodles.
Cooking Time: 20-25 minutes
Vegan Masala Dosa with Lentil Filling
Experience the flavors of India with this vegan twist on a classic dish. This recipe combines crispy dosas with a flavorful lentil filling, perfect for a quick and satisfying meal.
Ingredients:
For the dosa batter:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 1/4 teaspoon baking soda
– Salt to taste
For the lentil filling:
– 1 cup cooked lentils (such as green or brown lentils)
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a blender or food processor, combine lentils, water, baking soda, and salt. Blend until smooth.
2. Heat a non-stick skillet over medium heat. Pour in 1/4 cup of the batter and spread evenly to form a thin circle.
3. Cook for 2-3 minutes or until the edges start to curl. Flip and cook for another minute.
4. Meanwhile, heat oil in a pan and sauté onion, garlic, curry powder, and cumin. Add cooked lentils and season with salt and pepper.
5. Place the dosa on a plate and fill with the lentil mixture. Garnish with cilantro leaves.
Cooking Time: 20-25 minutes
Chickpea and Spinach Curry
A flavorful and nutritious vegetarian curry that’s perfect for a weeknight dinner or a special occasion. This recipe combines the creamy texture of chickpeas with the nutty flavor of spinach in a rich and aromatic sauce.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 cups fresh spinach leaves
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can coconut milk (14 oz)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the onions and cook until softened, about 5 minutes.
3. Add the garlic, cumin, curry powder, and turmeric. Cook for 1 minute, stirring constantly.
4. Stir in the chickpeas and coconut milk. Bring to a simmer.
5. Reduce heat to low and let cook for 10-15 minutes or until the sauce has thickened slightly.
6. Stir in the spinach leaves and cook until wilted.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 25-30 minutes
Vegan Rogan Josh with Jackfruit
Rogan Josh is a popular Kashmiri dish known for its rich, spicy flavor. This vegan version uses jackfruit to replicate the texture of lamb, making it a great option for plant-based enthusiasts.
Ingredients:
– 1 cup jackfruit (canned or fresh), drained and chopped
– 2 medium onions, thinly sliced
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon cayenne pepper
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable broth
– 1 tablespoon tomato paste
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until caramelized, about 5 minutes.
2. Add garlic, ginger, cumin, curry powder, and cayenne pepper. Cook for 1 minute.
3. Add jackfruit, diced tomatoes, vegetable broth, and tomato paste. Season with salt and pepper to taste.
4. Bring the mixture to a simmer and cook for 20-25 minutes or until the sauce thickens and the flavors meld together.
5. Garnish with cilantro leaves and serve over basmati rice or with naan bread.
Cooking Time: 25-30 minutes
Tandoori Cauliflower Bites
Elevate your snack game with these addictive Tandoori Cauliflower Bites, packed with the bold flavors of Indian cuisine.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1/2 cup plain Greek yogurt
– 2 tablespoons lemon juice
– 1 tablespoon tandoori masala powder
– 1 teaspoon garam masala powder
– 1/4 teaspoon cumin powder
– Salt, to taste
– 1/4 cup breadcrumbs
– Vegetable oil, for frying
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a bowl, whisk together yogurt, lemon juice, tandoori masala powder, garam masala powder, cumin powder, and salt.
3. Add cauliflower florets to the marinade and toss to coat. Let it sit for at least 30 minutes or up to 2 hours in the refrigerator.
4. Remove from the refrigerator and let it sit at room temperature for 15-20 minutes.
5. Dip each cauliflower piece into breadcrumbs, pressing gently to adhere.
6. Heat about 1/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat.
7. Fry cauliflower bites in batches until golden brown, about 3-4 minutes per batch. Drain on paper towels.
8. Serve hot and enjoy!
Cooking Time: About 15-20 minutes for frying.
Vegan Lentil Soup with Indian Spices
Warm up with this comforting and flavorful vegan lentil soup infused with the aromatic spices of India.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon red pepper flakes (optional)
– 4 cups vegetable broth
– 1 can diced tomatoes
– Salt and pepper, to taste
– Fresh cilantro, for garnish
Instructions:
1. In a large pot, sauté the onions and garlic in a little water until softened.
2. Add the cumin, curry powder, turmeric, and red pepper flakes (if using). Cook for 1 minute, stirring constantly.
3. Add the lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro.
Cooking Time: 35-45 minutes
Vegan Gulab Jamun with Coconut Milk
Gulab jamun is a popular Indian dessert typically made with milk-based dumplings soaked in a sweet syrup. This vegan version uses coconut milk to create a creamy and indulgent treat that’s perfect for those looking for a dairy-free alternative.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup tapioca starch
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup coconut milk
– 1/4 cup maple syrup
– 1 tablespoon lemon juice
– Vegetable oil for frying
– Rosewater or orange blossom water for garnish (optional)
Instructions:
1. Mix flour, tapioca starch, baking powder, and salt in a bowl.
2. Gradually add coconut milk to form a smooth dough.
3. Knead the dough for 5-7 minutes until it’s pliable.
4. Divide the dough into small balls (about 1-inch diameter).
5. Fry the dumplings in hot oil until golden brown, about 3-4 minutes per side.
6. Soak the fried dumplings in a mixture of maple syrup, lemon juice, and coconut milk for at least 30 minutes.
7. Garnish with rosewater or orange blossom water, if desired.
Cooking Time: 20-25 minutes (including frying and soaking time)
Summary
Discover the vibrant flavors of Indian cuisine with these 18 vegan recipes that pack a spicy punch! From rich and creamy Chana Masala to crispy Spicy Vegan Samosas, and from hearty Aloo Gobi to decadent Vegan Butter Chicken, this collection has something for every taste. Try your hand at making tender Vegan Paneer Tikka or aromatic Coconut Milk Korma with Vegetables. Whether you’re a seasoned cook or just starting out, these recipes are sure to transport your taste buds on a culinary journey across India.
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