Indian cuisine is renowned for its rich and complex flavors, and veganizing these classic dishes requires just as much creativity and attention to detail. In this article, we’ll explore 18 mouth-watering vegan Indian recipes that pack a punch in terms of flavor and aroma. From creamy curries to crispy snacks and aromatic pilafs, each dish has been carefully crafted to showcase the best of plant-based Indian cooking.
Whether you’re a seasoned vegan or just looking to add some new flavors to your repertoire, these recipes are sure to delight. So let’s dive in and explore the wonderful world of vegan Indian cuisine!
Chana Masala with Coconut Milk
Experience the rich flavors of North Indian cuisine with this comforting and creamy Chana Masala recipe, infused with the warmth of coconut milk. This popular dish is a staple in many Indian households and is sure to become a favorite in yours.
Ingredients:
– 1 cup dried chickpeas (chana), soaked overnight and drained
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon garam masala powder
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, cumin, garam masala, coriander, and cayenne pepper (if using). Cook for 1 minute.
3. Add chickpeas and stir to combine. Cook for an additional 2-3 minutes.
4. Pour in coconut milk and season with salt. Simmer for 10-15 minutes or until the sauce has thickened slightly.
5. Garnish with fresh cilantro and serve over basmati rice or with naan bread.
Cooking Time: 20-25 minutes
Aloo Gobi Vegan Style
A flavorful and comforting North Indian-inspired dish, Vegan Aloo Gobi is a perfect blend of potatoes, cauliflower, and aromatic spices. This recipe is a game-changer for those looking for a plant-based twist on the classic.
Ingredients:
– 2 medium-sized potatoes, peeled and diced
– 1 head of cauliflower, broken into florets
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro, for garnish (optional)
Instructions:
1. Heat 1 tablespoon of oil in a large pan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the minced garlic and cook for an additional minute.
4. Add the diced potatoes, cauliflower florets, cumin, curry powder, turmeric, and salt. Stir well to combine.
5. Cook for 20-25 minutes or until the potatoes and cauliflower are tender.
6. Serve hot, garnished with fresh cilantro if desired.
Cooking Time: 20-25 minutes
Baingan Bharta Smoky Eggplant Curry
This popular North Indian dish transforms roasted eggplants into a rich and flavorful curry, perfect for serving with naan or rice. With its smoky depth and slightly sweet undertones, Baingan Bharta is sure to become a favorite.
Ingredients:
– 2 large eggplants
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 1 can (14 oz) diced tomatoes
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast eggplants for 30-40 minutes, or until charred and collapsed.
3. Peel the eggplants and mash them in a bowl.
4. Heat oil in a pan over medium heat. Add onion and cook until softened.
5. Add garlic, cumin, smoked paprika (if using), garam masala powder, and salt. Cook for 1 minute.
6. Stir in mashed eggplant, diced tomatoes, and water as needed to achieve desired consistency.
7. Simmer curry for 10-15 minutes, or until thickened slightly.
8. Garnish with chopped cilantro and serve over basmati rice or with naan.
Cooking Time: 45 minutes
Vegan Palak Paneer with Tofu
A creamy and delicious Indian-inspired dish that’s perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 block of extra-firm tofu, drained and crumbled
– 2 cups palak paneer sauce (see below)
– 1/4 cup vegan cream or heavy cream alternative
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Palak Paneer Sauce:
– 2 cups spinach puree
– 1/2 cup cashew cream (see below)
– 1/4 cup vegan butter or margarine, melted
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine the palak paneer sauce ingredients until smooth.
2. In a large pan, heat the palak paneer sauce over medium heat.
3. Add the crumbled tofu and cook for 5-7 minutes, stirring occasionally, until well coated with the sauce.
4. Stir in the vegan cream or heavy cream alternative and lemon juice. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Dal Tadka with Tempered Spices
A flavorful and comforting Indian lentil soup made with a blend of aromatic spices and topped with crispy tadka (tempered spices).
Ingredients:
– 1 cup split red lentils (masoor dal)
– 4 cups water
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a large pan over medium heat. Add onion and garlic; sauté until softened.
3. Add cumin, coriander, and turmeric powder; cook for 1 minute.
4. Add lentils and 4 cups of water to the pan. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
5. Tempered Spices (Tadka): Heat oil in a small pan over high heat. Add cumin seeds; let them sizzle for 10 seconds. Remove from heat and add chili powder, garam masala powder, and salt. Stir well.
6. To serve, ladle the dal into bowls and top with tempered spices (tadka). Garnish with cilantro.
Cooking Time: 25-30 minutes
Vegetable Biryani with Cashew Yogurt
A flavorful fusion of basmati rice, mixed vegetables, and creamy cashew yogurt, this Vegetable Biryani is a perfect blend of Indian spices and international flair.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (carrots, peas, corn)
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 1 cup cashew yogurt
– Fresh cilantro, for garnish
Instructions:
1. Cook basmati rice according to package instructions.
2. Heat oil in a large pan and sauté onion and garlic until softened.
3. Add mixed vegetables and spices; cook until vegetables are tender.
4. Combine cooked rice with vegetable mixture.
5. Stir in cashew yogurt and adjust seasoning as needed.
6. Serve hot, garnished with cilantro.
Cooking Time: 30-40 minutes
Masoor Dal with Garlic and Cumin
This recipe is a classic North Indian dish that combines the comforting warmth of masoor dal (red lentils) with the pungency of garlic and the earthiness of cumin. It’s a simple, wholesome meal that’s perfect for any time of day.
Ingredients:
– 1 cup masoor dal (red lentils)
– 2 cups water
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/4 teaspoon turmeric powder
– Salt, to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Rinse the masoor dal and soak it in water for at least 30 minutes. Drain and set aside.
2. In a large pot, combine the drained lentils, 2 cups of water, minced garlic, ground cumin, turmeric powder, and salt.
3. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the lentils are tender.
4. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 20-25 minutes
Vegan Malai Kofta in Creamy Tomato Gravy
Experience the rich flavors of Indian cuisine with this vegan twist on the classic Malai Kofta dish, where cauliflower florets are coated in a creamy tomato gravy.
Ingredients:
– 1 head of cauliflower
– 1/2 cup breadcrumbs
– 1/4 cup nutritional yeast
– 1/4 cup lemon juice
– 1/4 cup olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup vegetable broth
– 1 tablespoon tomato paste
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Pulse cauliflower florets in a food processor until they resemble rice.
3. In a bowl, mix together breadcrumbs, nutritional yeast, lemon juice, and olive oil. Add the cauliflower “rice” and stir well.
4. Shape into small balls and place on a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes or until golden brown.
6. In a large skillet, sauté onion and garlic until softened. Add diced tomatoes, vegetable broth, tomato paste, cumin, salt, and pepper. Bring to a simmer.
7. Serve the Malai Koftas in the creamy tomato gravy, garnished with cilantro leaves.
Cooking Time: 45-50 minutes
Rajma Curry with Coconut Cream
This recipe combines the creamy richness of coconut cream with the hearty flavor of red kidney beans, creating a delightful and aromatic curry perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup red kidney beans (rajma), soaked overnight and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 1 can (14 oz) coconut cream
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, cumin, coriander, turmeric, and chili powder. Cook for 1 minute, stirring constantly.
3. Add soaked and drained kidney beans, salt, and 1 cup water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the beans are tender.
4. Stir in coconut cream and cook for an additional 5 minutes or until heated through.
5. Serve hot, garnished with fresh cilantro.
Cooking Time: 30-35 minutes
Vegan Samosas with Spiced Potatoes
These crispy samosas are filled with a flavorful mixture of spiced potatoes and served with a side of tangy chutney. Perfect for snacking or as an appetizer.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup vegetable oil
– 1/2 cup lukewarm water
– Filling ingredients:
+ 2 large potatoes, boiled and diced
+ 1 onion, finely chopped
+ 2 cloves garlic, minced
+ 1 teaspoon ground cumin
+ 1/2 teaspoon garam masala
+ Salt to taste
– Chutney (store-bought or homemade)
– Optional: additional filling ingredients like peas, carrots, or corn
Instructions:
1. Mix flour and salt in a bowl.
2. Gradually add oil and lukewarm water to form a dough.
3. Divide the dough into 8-10 equal portions.
4. Roll out each portion into a thin circle.
5. Place a spoonful of spiced potato mixture onto one half of the circle, leaving a small border.
6. Fold the other half over and press edges to seal.
7. Fry samosas in hot oil until golden brown (2-3 minutes per side).
8. Serve with chutney and enjoy!
Cooking Time: 15-20 minutes
Mushroom Matar Masala
A flavorful and aromatic Indian-inspired dish that combines the earthiness of mushrooms with the richness of matar (peas) and a blend of spices.
Ingredients:
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup fresh or frozen peas
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– 1/4 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 tablespoons tomato puree
– 1 tablespoon lemon juice
Instructions:
1. Heat oil in a large skillet over medium heat.
2. Add onions and cook until translucent, about 3-4 minutes.
3. Add garlic, cumin, coriander, garam masala, turmeric, and salt. Cook for 1 minute.
4. Add mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
5. Stir in peas, tomato puree, and lemon juice. Cook for an additional 2-3 minutes or until the peas are tender.
6. Serve hot over basmati rice or with naan bread.
Cooking Time: 20-25 minutes
Vegan Butter Chicken with Soy Chunks
This recipe reimagines the popular Indian dish butter chicken using soy chunks and a rich, creamy sauce. Perfect for a comforting weeknight meal or a special occasion.
Ingredients:
– 1 cup soy chunks
– 2 medium onions, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon garam masala powder
– 1 can (14 oz) coconut milk
– 1/4 cup vegan butter or margarine
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Cook soy chunks according to package instructions.
2. Heat oil in a large skillet over medium heat. Add onions and cook until caramelized (10-12 minutes).
3. Add garlic, cumin, coriander, and garam masala. Cook for 1 minute.
4. Stir in coconut milk and vegan butter or margarine. Bring to a simmer.
5. Add cooked soy chunks and season with salt and pepper. Simmer for 5 minutes.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Masala Dosa with Coconut Chutney
Experience the authentic flavors of South Indian cuisine with this simple recipe for Masala Dosa, a savory crepe filled with spiced potatoes and onions. Paired with a creamy Coconut Chutney, this classic combination is sure to delight!
Ingredients:
For the Masala Dosa:
– 2 cups rice flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup water
– Filling ingredients (see below)
Filling:
– 2 large potatoes, boiled and mashed
– 1 medium onion, finely chopped
– 1/4 teaspoon cumin seeds
– 1/4 teaspoon coriander powder
– Salt, to taste
For the Coconut Chutney:
– 1 cup grated coconut
– 1/2 cup yogurt
– 1 small onion, finely chopped
– 1 green chili, minced
– Salt, to taste
Instructions:
1. In a large mixing bowl, combine rice flour, baking powder, and salt.
2. Gradually add water and mix until a smooth batter forms.
3. Heat a non-stick pan over medium heat. Pour in a small amount of batter and spread evenly.
4. Fill the crepe with the spiced potato mixture and fold into triangles.
5. In a blender or food processor, combine coconut, yogurt, onion, and green chili. Blend until smooth.
6. Serve Masala Dosa hot with Coconut Chutney on the side.
Cooking Time: 20-25 minutes
Vegan Paneer Tikka with Cashew Marinade
Experience the flavors of India with this innovative vegan take on the classic paneer tikka, using a creamy cashew marinade to replicate the texture and taste of traditional paneer.
Ingredients:
– 1 cup cashews
– 1/2 cup water
– 1 tablespoon lemon juice
– 1 teaspoon garam masala powder
– 1/2 teaspoon cumin powder
– 1/4 teaspoon cayenne pepper (optional)
– 1 block of firm tofu, drained and cut into small cubes (approx. 12 oz)
– Vegetable oil for brushing
– Fresh cilantro leaves for garnish
Instructions:
1. Soak cashews in water for at least 4 hours or overnight.
2. Drain and blend cashews with lemon juice, garam masala powder, cumin powder, and cayenne pepper (if using) until smooth.
3. Marinate tofu cubes in the cashew mixture for at least 30 minutes.
4. Preheat oven to 400°F (200°C).
5. Brush a baking sheet with vegetable oil and place marinated tofu cubes on it.
6. Bake for 15-20 minutes or until golden brown.
7. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 20 minutes
Kadai Vegetables with Bell Peppers
This classic North Indian dish is a flavorful and vibrant stir-fry made with bell peppers, onions, tomatoes, and spices. Perfect for a quick weeknight dinner or as an accompaniment to your favorite curry.
Ingredients:
– 2 large bell peppers (any color), sliced
– 1 medium onion, chopped
– 2 medium tomatoes, diced
– 2 cloves of garlic, minced
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Vegetable oil, for cooking
Instructions:
1. Heat 2 tablespoons of oil in a large skillet or kadai over medium-high heat.
2. Add the sliced bell peppers and cook until they start to soften (3-4 minutes).
3. Add the chopped onion, minced garlic, cumin seeds, coriander powder, and turmeric powder. Cook for an additional 4-5 minutes, stirring occasionally.
4. Add the diced tomatoes and salt to taste. Stir well to combine.
5. Continue cooking for another 2-3 minutes or until the vegetables are tender and the flavors have melded together.
6. Serve hot with naan, rice, or as a side dish.
Cooking Time: Approximately 15-20 minutes.
Vegan Jalebi with Chickpea Flour
Get ready to delight your taste buds with this innovative vegan version of the popular Indian dessert, jalebi. Made with chickpea flour and natural sweeteners, these crispy treats are perfect for a sweet indulgence.
Ingredients:
– 1 cup chickpea flour
– 1/2 cup water
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– 1 tablespoon lemon juice
– 1/4 cup maple syrup or date syrup (adjust to taste)
– Vegetable oil for frying
Instructions:
1. In a bowl, mix together chickpea flour, water, baking soda, and salt until smooth.
2. Add lemon juice and maple syrup/date syrup; stir well.
3. Heat about 2-3 inches of vegetable oil in a deep frying pan over medium-high heat.
4. Using a piping bag or a spoon, drop the batter into the hot oil, making sure not to overcrowd.
5. Fry for 2-3 minutes on each side, or until golden brown and crispy.
6. Remove from oil and place on paper towels to drain excess oil.
Cooking Time: Approximately 10-12 minutes
Sweet Potato and Spinach Curry
This recipe combines the natural sweetness of sweet potatoes with the earthy flavor of spinach, all wrapped up in a creamy curry sauce. Perfect for a comforting and nutritious meal that’s quick to make.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 bunch fresh spinach leaves
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 can coconut milk
– 1 tablespoon curry powder
– Salt and pepper, to taste
– Cooking oil or ghee, for frying
Instructions:
1. Heat 2 tablespoons of cooking oil in a large pan over medium heat.
2. Add the chopped onions and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the diced sweet potatoes and cook for 10-12 minutes, or until they start to soften.
5. Stir in the curry powder and cook for 1 minute.
6. Pour in the coconut milk and bring the mixture to a simmer.
7. Reduce heat to low and let cook for 10-15 minutes, or until the sweet potatoes are tender.
8. Stir in the fresh spinach leaves and season with salt and pepper.
9. Serve hot over rice or with naan bread.
Cooking Time: 30-40 minutes
Vegan Gulab Jamun with Almond Milk Syrup
A twist on the classic Indian dessert, this vegan version uses almond milk to create a rich and creamy syrup that pairs perfectly with soft, fluffy gulab jamuns.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons cornstarch
– 1/4 teaspoon salt
– 1/2 cup almond milk
– 1/4 cup water
– Vegetable oil for frying
– Almond milk syrup (see below)
– Fresh mint leaves and rose petals for garnish (optional)
Instructions:
1. In a bowl, whisk together flour, cornstarch, and salt.
2. Gradually add in almond milk and water to form a smooth dough.
3. Knead the dough for 5-7 minutes until it becomes pliable.
4. Cover and let rest for 30 minutes.
5. Heat oil in a deep frying pan over medium heat.
6. Once hot, drop small balls of dough into the oil and fry until golden brown (about 2-3 minutes).
7. Remove from oil with a slotted spoon and drain excess oil.
Almond Milk Syrup:
– Combine 1 cup almond milk, 1/4 cup sugar, and 1 tablespoon cornstarch in a saucepan.
– Heat over medium heat, stirring constantly, until the syrup thickens (about 5-7 minutes).
– Remove from heat and stir in rosewater and cardamom powder.
Cooking Time: 20-25 minutes
Summary
Indulge in the rich flavors of India with these 18 mouthwatering vegan recipes. From classic curries like Chana Masala and Aloo Gobi to innovative twists on popular dishes like Vegan Palak Paneer and Butter Chicken, there’s something for every palate. Discover how easy it is to recreate the authentic taste of Indian cuisine using plant-based ingredients and creative techniques. Get ready to spice up your meals with these aromatic and flavorful vegan Indian recipes!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
