World Vegan Day 2018: 5 Easy Indian Vegan Dishes
Are you still in a dilemma whether to turn into a vegan or not? No worries, that’s a common predicament people are going through these days.
Well, we’re here to give you a quick peek into the vegan world. And if you think you’re ready to roll into the zone, then there’s no better day than to start it from 1st November. Because that’s the day when we celebrate the World Vegan Day.
Veganism is turning out to be the latest trend that is revolutionising the world. In the last few years, the vegan population has actually bloomed. With more and more awareness of the vegan lifestyle, its benefits and how it is reducing the impact of environmental concerns due to no use of animal products, there is an increasing number of people who are shifting their eating habits. Here are some facts explaining increasing global demand for vegan food –
- In the U.S., there has been a 600% rise in vegan population in just three years. As per Global Data report, in 2014 it was only 1% who claimed to be vegan, and the per cent rose to 6% in 2017.
- In the UK, the per cent of the vegan population increased by 350% in a decade.
- The number increased by 400% in 10 years in Portugal.
We understand that it can be daunting to adopt a different lifestyle. Therefore, we’re here to make your task simple and fun. We picked some interesting easy Indian vegan dishes for you. You’ll not only enjoy preparing such tempting, delicious, and wholesome recipes but also, will love relishing them.
Before going ahead, repeat this mantra to experience the spirit of change – go vegan, yay, go vegan!
Recipe 1: Avial
Avial or vegetable coconut stew is a popular South Indian vegan dish. This traditional dish of Kerala is an important part of Sadhya.During our search to find the tastiest Avial recipe, we came to know an interesting story behind it. Legends say that it was Bheem who invented this dish. During the exile of Pandavas and Draupadi, Bheem took some responsibilities in King Virata’s kitchen. He had no idea of cooking, so he chopped different vegetables and boiled them together. Then he used grated coconut to garnish the dish. That’s how an interesting story led to a delectable treat.
Now let’s get on to the cooking part. We grabbed this recipe from Dassana Amit, one of the most popular Indian chefs.
- Pumpkin – 1 cup
- Fresh beans – ½ cup
- Ash gourd – 1 cup
- Raw unripe banana – 1 cup
- Mangalore cucumber – 1 cup
- Yam – 1 cup
- Green chilli – 2 or 3
- Curry leaves – 12 to 15
- Coconut – 1 cup
- Cumin – 1 teaspoon
- Fresh vegan curd – 1 cup
- Coconut oil – 2 tablespoon
1. Chop all vegetables in cubes.
2. Add yam, beans, and drumsticks in a pot.
3. Sprinkle salt and turmeric, add one cup of water, and let them cook for a while.
4. Once those vegetables are half cooked, add the remaining ones.
5. While they are cooking, add the grounded coconut paste (grind coconut, green chilli, and cumin together) in the pot.
6. Mix well for a while on simmer, and then add whisked curd.
7. Finally, add coconut oil and curry leaves.
8. Serve it with rice.
Recipe 2: Corn pakora fritters
If you’re looking for an easy, quick, healthy, and gluten-free vegan dish, then you’ll love this recipe for sure. Well, for your surprise, it is oil-free too!
- Corn kernels - 2 cups
- Cornmeal – ½ cup
- Chickpea flour – 10 tablespoon
- Cumin seeds – 1 teaspoon (coarsely powdered)
- Cayenne pepper – 1 teaspoon
- Turmeric – ½ teaspoon
- Dry fenugreek leaves – 2 tablespoon (crushed, optional)
1. Start with preheating the oven. The temperature should be 375 degrees F.
2. Mix all ingredients in a bowl with some water to prepare a thick blend. Make sure no lumps are formed.
3. Take a parchment paper, sprinkle some oil or cooking spray on it. Now add dollops of the blend on the sheet. Make sure they are all of the similar sizes, and there is about half inch space between two fritters.
4. Bake for 30 minutes. Flip them once they are halfway through.
5. Voila, serve them with any sauce or chutney.
In case there’s no oven, you can use a non-stick skillet or pan as well. Add some oil, and drop the dollops of the blend on the pan. Flip once these goodies turn golden dry. The credit of this excellent appetiser goes to Vaishali, a food blogger at Holy Cow Vegan. So cool, isn’t it?
Recipe 3: Mango salsa
Wish to pamper your taste buds? VegeCravings’s Mango salsa will make you a step closer to love the vegan lifestyle. This is a refreshing, colourful, and flavourful recipe. Also, it is simple to make. Check it out.
- Mango – 3 ripe
- Red bell pepper – ¼ cup
- Red onion – ¼ cup
- Jalapeno chile – 1
- Coriander – ¼ cup
- Lime juice – 1 tablespoon
- Salt – 1 teaspoon
- Black pepper – ½ teaspoon
1. Peel and dice the mangoes, bell pepper, and onion in similar sizes.
2. Mix those ingredients in a bowl, add salt and pepper. Toss all the ingredients along with coriander leaves and lime juice.
Well, it’s done. Didn’t we say it’s simple? That’s how it is! We can say this vegan dish can be best enjoyed with chips.
Recipe 4: Vegan tofu tikka masala
We know chicken tikka from North India has always been a popular item and not only in India but also in other countries. Thanks to Jolinda Hackett, who came with a vegan twist in this classic recipe, and invented vegan tofu tikka masala. We know you must be curious to read through the recipe and begin the prep. So, without further ado, here we go.
- Firm tofu – 1 packet
- Soy yoghurt – 1 cup
- Tomatoes – 10-12
- Oil – 1 teaspoon
- Turmeric – 1/2 teaspoon
- Chilli powder – ½ teaspoon
- Garam masala – ½ teaspoon
- Lemon juice – 1 tablespoon
- Salt – ½ teaspoon
- Cumin – ½ teaspoon
- Paprika – ½ teaspoon
- Cilantro or coriander for garnishing
1. Take a bowl, prepare a marinade with yoghurt, turmeric, chilli powder, salt, oil, garam masala, and lemon juice. Whisk well.
2. Cut the tofu in small cubes and dip them in the marinade. Keep it in the refrigerator for at least one hour.
3. You can bake the cubes at 350 degrees F for half an hour in the oven, or fry them in oil. However, baking is preferred to get the maximum taste.
4. For the sauce, take a big skillet. Heat oil and then add tomatoes, some yoghurt, paprika, and cumin. You can add the leftover marinade as well.
5. Heat till the sauce becomes smooth and thick.
6. Finally, add your flavoured tofu cubes in the sauce.
That was easy, right? Serve this Indian vegan dish with steamed rice and the meal is well sorted.
Recipe 5: Quinoa upma
You must’ve had the traditional upma made with semolina and veggies. Let’s try something different – vegan, gluten-free, and wholesome. We snatched this interesting recipe from Manali, who likes to experiment with fun, easy, and delicious vegetarian and vegan recipes.
- Quinoa – 1 cup
- Oil – 2 tablespoon
- Curry leaves – 5-6
- Mustard seeds – ½ teaspoon
- Asafoetida – a pinch
- Cashews – 5-6 pieces
- Peanuts – 10-12
- Green chilli - 1
- Onions – 1 chopped
- Vegetables (peas, carrots, cauliflower) – optional
- Ginger – one small piece
- Walter – 1 cup
- Salt – ½ teaspoon
- Coriander – few leaves for garnish
- Lemon juice – 1 tablespoon
1. Rinse quinoa, drain, and keep aside.
2. Take a pan, heat oil, and add mustard seeds and asafoetida. Then add chopped ginger, green chilli, peanuts, and cashews. Stir them until they turn golden brown.
3. Add curry leaves and onion. Cook for a couple of minutes.
4. Add the vegetables (optional) and let them cook for a couple of minutes
5. Then add water, salt, and red chilli powder
6. Once the water starts boiling, add quinoa and mix it well.
7. Finally, add coriander and lemon juice.
Serve this tasty healthy vegan dish with hot tea.
We’d like to thank all the master chefs whose easy Indian vegan dishes we’ve shared. We hope you try them all and let us know which one was your favourite by writing in the comment section below. Let’s celebrate the vegan day with flavoursome and wholesome recipes.
Stay tuned for more interesting recipes.
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