30 Vegan Indian Recipes | Cooking With Jade

30 Vegan Indian Recipes

30 MINS READ
30 Vegan Indian Recipes
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1. Vegan Aloo Baingan

Cooking time: 25 minutes | Preparation time: 10 minutes | Servings: 4

Chef Jade_ Vegan Aloo Baingan

NUTRITIONAL FACTS:

Calories: 192 | Total Fat: 7g | Total Carbohydrates: 32g | Dietary Fiber: 8g | Protein: 4g

KITCHEN TOOLS:

INGREDIENTS:

  • 2 large eggplants, chopped into small pieces
  • 3 medium-sized potatoes, peeled and diced
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp grated ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 1/4 cup water
  • Cilantro, chopped for garnish

INSTRUCTIONS:

  1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion, garlic, and ginger and cook for 3-4 minutes until the onion is translucent.
  2. Add the chopped eggplants to the skillet and stir well. Cook for 5-7 minutes until the eggplants are slightly softened.
  3. Add the diced potatoes to the skillet and stir well. Cook for an additional 5-7 minutes until the potatoes are slightly browned.
  4. Add the ground cumin, ground coriander, turmeric powder, cayenne pepper, and salt. Stir well and cook for 1-2 minutes until fragrant.
  5. Pour in 1/4 cup of water to the skillet and stir well. Cover the skillet and cook for 10-12 minutes until the potatoes and eggplants are fully cooked and tender.
  6. Garnish with chopped cilantro and serve the Aloo Baingan hot with rice or naan bread.

2. Vegan Aloo Gobi

Cooking time: 30 minutes | Preparation time: 15 minutes | Servings: 4

Chef Jade_ VEGAN ALOO GOBI

NUTRITIONAL FACTS:

Calories: 190 | Total Fat: 4g | Total Carbohydrates: 35g | Dietary Fiber: 6g | Protein: 6g

KITCHEN TOOLS:

  • Large pot or Dutch oven
  • Wooden spoon
  • Cutting board
  • Knife
  • Measuring spoons
  • Measuring cups

INGREDIENTS:

  • 1 head of cauliflower, cut into small florets
  • 2 medium potatoes, peeled and diced
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tsp grated ginger
  • 2 tomatoes, chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1/4 cup water
  • Fresh coriander leaves, chopped (optional)

INSTRUCTIONS:

  1. In a large pot or Dutch oven, heat the olive oil over medium heat.
  2. Add the onion, garlic, and ginger and cook for 3-4 minutes until the onion is translucent.
  3. Add the ground cumin, ground coriander, garam masala, turmeric powder, cayenne pepper, and salt. Stir well and cook for 1-2 minutes until fragrant.
  4. Add the chopped tomatoes and cook for 5-6 minutes until they have softened and released their juices.
  5. Add the diced potatoes and cauliflower florets to the pot. Stir well to combine.
  6. Add the water, cover the pot, and simmer for 20-25 minutes until the vegetables are tender.
  7. Remove the lid and cook for an additional 5-10 minutes until the sauce has thickened.
  8. Serve the aloo gobi hot with rice or naan bread. Garnish with fresh coriander leaves, if desired.

3. Vegan Aloo Palak

Cooking time: 30 minutes | Preparation time: 10 minutes | Servings: 4

Chef Jade_ VEGAN ALOO PALAK

NUTRITIONAL FACTS:

Calories: 180 | Total Fat: 3g | Total Carbohydrates: 37g | Dietary Fiber: 5g | Protein: 6g

KITCHEN TOOLS:

  • Large pot
  • Wooden spoon
  • Cutting board
  • Knife
  • Measuring spoons
  • Measuring cups

INGREDIENTS:

  • 4 medium-sized potatoes, peeled and diced
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp grated ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp garam masala
  • 1/4 tsp turmeric powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 1 lb fresh spinach, washed and chopped
  • 1 tbsp olive oil
  • 1 tbsp lemon juice

INSTRUCTIONS:

  1. In a large pot, bring 4 cups of water to a boil. Add the diced potatoes and cook for 5-7 minutes until the potatoes are tender. Drain the potatoes and set them aside.
  2. In the same pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and ginger and cook for 3-4 minutes until the onion is translucent.
  3. Add the ground cumin, ground coriander, garam masala, turmeric powder, cayenne pepper, and salt. Stir well and cook for 1-2 minutes until fragrant.
  4. Add the chopped spinach to the pot and stir well. Cover the pot and cook for 5-7 minutes until the spinach is wilted.
  5. Add the cooked potatoes to the pot and stir well to combine with the spinach and spices. Cook for an additional 5-7 minutes until the potatoes are heated through.
  6. Drizzle the lemon juice over the Aloo Palak and stir to combine.
  7. Serve the Aloo Palak hot with rice or naan bread.

4. Vegan Aloo Paratha

Cooking time: 20 minutes | Preparation time: 20 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 344 | Total Fat: 3.4g | Total Carbohydrates: 68g | Dietary Fiber: 11g | Protein:12g

KITCHEN TOOLS:

INGREDIENTS:

  • 2 cups whole wheat flour
  • 1 tsp salt
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/2 tsp red chili powder
  • 1/2 tsp amchur (dried mango) powder
  • 2 large potatoes, boiled and mashed
  • 2 green chilies, finely chopped
  • 1/2 inch piece of ginger, grated
  • 1/4 cup fresh coriander, chopped
  • 1/4 tsp garam masala
  • Salt, to taste
  • Oil or vegan butter, for frying

INSTRUCTIONS:

  1. In a mixing bowl, add the flour, salt, turmeric, cumin, coriander, red chili, and amchur powder. Mix well and add enough water to form a smooth dough. Knead for a few minutes and set aside.
  2. In another mixing bowl, add the mashed potatoes, green chilies, grated ginger, fresh coriander, garam masala, and salt. Mix well until the ingredients are fully combined.
  3. Divide the dough and potato mixture into equal parts. Take one part of the dough and roll it out into a small circle. Place one portion of the potato mixture in the center of the circle.
  4. Bring the edges of the dough circle together and pinch them together to form a ball. Roll the ball out gently into a flat circle.
  5. Heat a skillet over medium heat and place the flattened dough ball on the skillet. Cook until both sides are golden brown, brushing with oil or vegan butter as needed.
  6. Serve hot with vegan yogurt or chutney.

5. Vegan Aloo Tiki

Cooking time: 20 minutes | Preparation time: 15 minutes | Servings: 6

Chef Jade_ VEGAN ALOO TIKI RECIPE

NUTRITIONAL FACTS:

Calories: 150 | Total Fat: 2g | Total Carbohydrates: 32g | Dietary Fiber: 4g | Protein: 4g

KITCHEN TOOLS:

  • Mixing bowl
  • Skillet or frying pan
  • Spoon
  • Potato masher or fork
  • Measuring spoons
  • Spatula

INGREDIENTS:

  • 4 medium-sized potatoes, boiled and mashed
  • 1/2 cup of green peas, boiled and mashed
  • 1/2 cup of bread crumbs
  • 1/4 cup of finely chopped onions
  • 2 green chilies, finely chopped
  • 2 tbsp of chopped fresh cilantro leaves
  • 1 tsp of ginger paste
  • 1 tsp of cumin powder
  • 1/2 tsp of coriander powder
  • 1/2 tsp of red chili powder (optional)
  • Salt to taste
  • Oil for shallow frying

INSTRUCTIONS:

  1. In a mixing bowl, combine the mashed potatoes, mashed green peas, bread crumbs, chopped onions, green chilies, cilantro leaves, ginger paste, cumin powder, coriander powder, red chili powder (if using), and salt. Mix well to combine all the ingredients.
  2. Divide the mixture into small portions and shape each portion into a round or oval-shaped patty.
  3. Heat oil in a skillet or frying pan over medium heat.
  4. Place the Aloo Tikki patties in the hot oil and shallow fry them until golden brown on both sides. This should take about 4-5 minutes per side.
  5. Use a spatula to flip the patties carefully to avoid breaking them.
  6. Once cooked and golden brown, remove the Aloo Tikki from the pan and place them on a paper towel-lined plate to absorb any excess oil.
  7. Serve the vegan Aloo Tikki hot with chutney or sauce of your choice.

6. Vegan Baigan Bartha

Cooking time: 40 minutes | Preparation time: 10 minutes | Servings: 6

Chef Jade_ VEGAN BAIGAN BARTHA

NUTRITIONAL FACTS:

Calories: 120 | Total Fat: 5g | Total Carbohydrates: 18g | Dietary Fiber: 8g | Protein: 3g

KITCHEN TOOLS:

  • Gas stove or oven
  • Skillet or frying pan
  • Mixing bowl
  • Spoon
  • Knife
  • Cutting board
  • Measuring spoons

INGREDIENTS:

  • 2 large eggplants (baingan)
  • 2 tomatoes, finely chopped
  • 1 onion, finely chopped
  • 4 cloves of garlic, minced
  • 1-inch piece of ginger, grated
  • 2 green chilies, finely chopped
  • 1 tsp of cumin seeds
  • 1 tsp of coriander powder
  • 1/2 tsp of turmeric powder
  • 1/2 tsp of red chili powder (optional)
  • 1/2 tsp of garam masala
  • Salt to taste
  • Fresh cilantro leaves for garnish
  • Juice of 1 lemon
  • 2 tbsp of oil

INSTRUCTIONS:

  1. Preheat the oven to 400°F (200°C). Alternatively, you can cook the eggplants directly on a gas stove by placing them on a flame and turning them occasionally until the skin is charred and the flesh becomes soft. If using the oven, line a baking sheet with foil and place the eggplants on it.
  2. Roast the eggplants in the preheated oven for 30-40 minutes, or until the skin is charred and the flesh is soft. Remove from the oven and let them cool.
  3. Once the eggplants are cool enough to handle, peel off the charred skin and discard it. Mash the roasted eggplant flesh with a fork or chop it finely.
  4. Heat oil in a skillet or frying pan over medium heat.
  5. Add cumin seeds and let them splutter.
  6. Add chopped onions and sauté until they turn translucent.
  7. Add minced garlic, grated ginger, and chopped green chilies. Sauté for another minute.
  8. Add chopped tomatoes and cook until they become soft and mushy.
  9. Add coriander powder, turmeric powder, red chili powder (if using), and salt. Mix well.
  10. Add the mashed or chopped roasted eggplant to the skillet. Stir well to combine with the onion and tomato mixture.
  11. Cook the mixture for about 5-10 minutes, stirring occasionally, until the flavors meld together.
  12. Add garam masala and mix well.
  13. Remove from heat and squeeze lemon juice over the Baingan Bharta. Mix well.
  14. Garnish with fresh cilantro leaves.
  15. Serve the vegan Baingan Bharta hot with roti, naan, or rice.

7. Vegan Baigan Ka Bharta

Cooking time: 30 minutes | Preparation time: 10 minutes | Servings: 4

Chef Jade_ VEGAN BAIGAN KA BHARTA

NUTRITIONAL FACTS:

Calories: 90 | Total Fat: 5g | Total Carbohydrates: 11g | Dietary Fiber: 5g | Protein: 2g

KITCHEN TOOLS:

  • Grill or oven
  • Skillet or kadhai
  • Mixing bowl
  • Spoon
  • Measuring cups
  • Measuring spoons

INGREDIENTS:

  • 2 medium-sized eggplants
  • 1 onion, finely chopped
  • 2-3 cloves of garlic, minced
  • 1-inch piece of ginger, grated
  • 2-3 green chilies, finely chopped
  • 1/2 tsp of cumin seeds
  • 1/2 tsp of turmeric powder
  • 1 tsp of coriander powder
  • 1 tsp of garam masala powder
  • 1/2 tsp of red chili powder
  • Salt to taste
  • 2 tbsp of oil
  • Chopped coriander leaves for garnish

INSTRUCTIONS:

  1. Preheat your grill or oven to 200°C/400°F. Pierce the eggplants with a fork in several places, and place them on a baking sheet or directly on the grill grates. Roast them for about 20-25 minutes or until they are completely cooked and the skin is charred. Let them cool down.
  2. Once the eggplants are cool, remove the charred skin and mash the flesh with a fork or a masher. Set it aside.
  3. In a skillet or kadhai, heat the oil over medium heat. Add cumin seeds and let them splutter.
  4. Add the chopped onion and sauté until they turn translucent.
  5. Add minced garlic, grated ginger, and chopped green chilies. Sauté for 1-2 minutes.
  6. Add the turmeric powder, coriander powder, garam masala powder, red chili powder, and salt to taste. Mix everything well.
  7. Add the mashed eggplant to the skillet and mix well. Cook for 5-7 minutes or until everything is well combined and heated through.
  8. Garnish with chopped coriander leaves and serve hot with roti or rice.

8. Vegan Baingan Bharta

Cooking time: 40 minutes | Preparation time: 15 minutes | Servings: 4

Chef Jade_VEGAN BAINGAN BHARTA

NUTRITIONAL FACTS:

Calories: 90 | Total Fat: 3g | Total Carbohydrates: 16g | Dietary Fiber: 9g | Protein: 3g

KITCHEN TOOLS:

  • Gas stove or oven
  • Large skillet or frying pan
  • Wooden spoon
  • Cutting board
  • Knife
  • Measuring spoons
  • Measuring cups

INGREDIENTS:

  • 2 medium-sized eggplants
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tsp grated ginger
  • 2 tomatoes, chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 1 tbsp olive oil
  • Fresh coriander leaves, chopped (optional)

INSTRUCTIONS:

  1. Preheat the oven to 400°F (200°C). Prick the eggplants with a fork and place them on a baking sheet. Bake in the oven for 30-35 minutes until the skin is charred and the flesh is soft. Alternatively, you can roast the eggplants over a gas flame on the stove until they are charred and soft.
  2. Remove the eggplants from the oven and let them cool. Once cool, peel off the skin and discard it. Mash the eggplant flesh with a fork or potato masher.
  3. In a large skillet or frying pan, heat the olive oil over medium heat. Add the onion, garlic, and ginger and cook for 3-4 minutes until the onion is translucent.
  4. Add the ground cumin, ground coriander, turmeric powder, cayenne pepper, and salt. Stir well and cook for 1-2 minutes until fragrant.
  5. Add the chopped tomatoes and cook for 5-6 minutes until they have softened and released their juices.
  6. Add the mashed eggplant to the skillet and stir well to combine. Cook for an additional 5-10 minutes until the flavors have melded together.
  7. Serve the Baingan Bharta hot with rice or naan bread. Garnish with fresh coriander leaves, if desired.

9. Vegan Batata Vada

Cooking time: 20 minutes | Preparation time: 20 minutes | Servings: 6

Chef Jade_VEGAN BATATA VADA

NUTRITIONAL FACTS:

Calories: 180 | Total Fat: 2g | Total Carbohydrates: 38g | Dietary Fiber: 5g | Protein: 6g

KITCHEN TOOLS:

  • Mixing bowl
  • Skillet or frying pan
  • Spoon
  • Potato masher or fork
  • Measuring spoons
  • Slotted spoon
  • Absorbent paper towels

INGREDIENTS:

For the potato filling:

  • 4 medium-sized potatoes, boiled, peeled, and mashed
  • 1 small onion, finely chopped
  • 2 green chilies, finely chopped
  • 1-inch piece of ginger, grated
  • 1/4 cup of chopped fresh cilantro leaves
  • 1 tsp of mustard seeds
  • 1/2 tsp of turmeric powder
  • 1/2 tsp of red chili powder (optional)
  • 1/2 tsp of cumin powder
  • Juice of 1 lemon
  • Salt to taste
  • Oil for frying

For the batter:

  • 1 cup of chickpea flour (besan)
  • 1/4 cup of rice flour
  • 1/2 tsp of turmeric powder
  • 1/2 tsp of red chili powder
  • 1/2 tsp of baking soda
  • Salt to taste
  • Water as needed

INSTRUCTIONS:

  1. In a mixing bowl, combine the mashed potatoes, chopped onions, green chilies, grated ginger, cilantro leaves, mustard seeds, turmeric powder, red chili powder (if using), cumin powder, lemon juice, and salt. Mix well to combine all the ingredients.
  2. Divide the potato mixture into small portions and shape each portion into a round ball or patty.
  3. Heat oil in a skillet or frying pan over medium heat.
  4. In a separate mixing bowl, prepare the batter by combining chickpea flour, rice flour, turmeric powder, red chili powder, baking soda, and salt. Gradually add water and whisk until you have a smooth and thick batter.
  5. Dip each potato ball or patty into the batter, coating it well on all sides.
  6. Gently drop the batter-coated potato balls or patties into the hot oil, being careful not to overcrowd the pan. Fry them in batches.
  7. Fry the Batata Vada on medium heat until they turn golden brown and crispy on all sides. This should take about 3-4 minutes per side.
  8. Use a slotted spoon to remove the fried Batata Vada from the oil and place them on absorbent paper towels to remove any excess oil.
  9. Serve the vegan Batata Vada hot with chutney or sauce of your choice.

10. Vegan Bhindi Masala

Cooking time: 25 minutes | Preparation time: 15 minutes | Servings: 4

Chef Jade_VEGAN BHINDI MASALA

NUTRITIONAL FACTS:

Calories: 90 | Total Fat: 3g | Total Carbohydrates: 16g | Deitary Fiber: 6g | Protein: 3g

KITCHEN TOOLS:

  • Large skillet or frying pan
  • Wooden spoon
  • Cutting board
  • Knife
  • Measuring spoons
  • Measuring cups

INGREDIENTS:

  • 1 lb (450g) okra, sliced into rounds
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tsp grated ginger
  • 2 tomatoes, chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 1 tbsp olive oil
  • Fresh coriander leaves, chopped (optional)

INSTRUCTIONS:

  1. In a large skillet or frying pan, heat the olive oil over medium heat. Add the onion, garlic, and ginger and cook for 3-4 minutes until the onion is translucent.
  2. Add the ground cumin, ground coriander, turmeric powder, cayenne pepper, and salt. Stir well and cook for 1-2 minutes until fragrant.
  3. Add the chopped tomatoes and cook for 5-6 minutes until they have softened and released their juices.
  4. Add the sliced okra to the skillet and stir well to combine. Cook for 10-12 minutes, stirring occasionally, until the okra is tender and lightly browned.
  5. Serve the Bhindi Masala hot with rice or naan bread. Garnish with fresh coriander leaves, if desired.

11. Vegan Chana Chaat

Cooking time: 10 minutes | Preparation time: 10 minutes | Servings: 6

Chef Jade_VEGAN CHANA CHAAT RECIPE

NUTRITIONAL FACTS:

Calories: 150 | Total Fat: 2g | Total Carbohydrates: 28g | Dietary Fiber: 7g | Protein: 7g

KITCHEN TOOLS:

  • Mixing bowl
  • Spoon
  • Knife
  • Cutting board
  • Measuring spoons

INGREDIENTS:

  • 2 cups of cooked chickpeas (chana)
  • 1 small onion, finely chopped
  • 1 small tomato, finely chopped
  • 1 small cucumber, finely chopped
  • 1 small green bell pepper, finely chopped
  • 1/4 cup of chopped fresh cilantro leaves
  • 2 green chilies, finely chopped
  • Juice of 1 lemon
  • 1 tsp of chaat masala
  • 1/2 tsp of roasted cumin powder
  • 1/2 tsp of red chili powder (optional)
  • Salt to taste
  • Tamarind chutney and green chutney for garnish (optional)

INSTRUCTIONS:

  1. In a mixing bowl, combine the cooked chickpeas, chopped onions, tomatoes, cucumbers, green bell peppers, cilantro leaves, and green chilies. Mix well.
  2. Add lemon juice, chaat masala, roasted cumin powder, red chili powder (if using), and salt to the bowl. Toss everything together to coat the ingredients with the spices and flavors.
  3. Taste and adjust the seasonings according to your preference.
  4. Garnish the Chana Chaat with tamarind chutney and green chutney, if desired.
  5. Serve the vegan Chana Chaat immediately as a refreshing and tangy snack or appetizer.

12. Vegan Chana Masala Recipe

Cooking time: 30 minutes | Preparation time: 10 minutes | Servings: 4

Chef Jade_VEGAN CHANA MASALA

NUTRITIONAL FACTS:

Calories: 285 | Total Fat: 7g | Total Carbohydrates: 44g | Dietary Fiber: 11g | Protein 12g

KITCHEN TOOLS:

  • Large pot or Dutch oven
  • Wooden spoon
  • Cutting board
  • Knife
  • Measuring spoons
  • Measuring cups

INGREDIENTS:

  • 2 cans of chickpeas, drained and rinsed
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tsp grated ginger
  • 2 tomatoes, chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1/4 cup water
  • Fresh coriander leaves, chopped (optional)

INSTRUCTIONS:

  1. In a large pot or Dutch oven, heat the olive oil over medium heat.
  2. Add the onion, garlic, and ginger and cook for 3-4 minutes until the onion is translucent.
  3. Add the ground cumin, ground coriander, garam masala, turmeric powder, cayenne pepper, and salt. Stir well and cook for 1-2 minutes until fragrant.
  4. Add the chopped tomatoes and cook for 5-6 minutes until they have softened and released their juices.
  5. Add the chickpeas and water to the pot. Stir well to combine.
  6. Reduce the heat to low and simmer for 15-20 minutes until the chickpeas are tender and the sauce has thickened.
  7. Serve the chana masala hot with rice or naan bread. Garnish with fresh coriander leaves, if desired.

13. Vegan Chole Bhature

Cooking time: 1 hour | Preparation time: 15 minutes | Servings: 4

Chef Jade_VEGAN CHOLE BHATURE

NUTRITIONAL FACTS:

Calories: 400 | Total Fat: 12g | Total Carbohydrates: 65g | Dietary Fiber: 10g | Protein: 12g

KITCHEN TOOLS:

  • Pressure cooker or large pot
  • Skillet or kadhai
  • Mixing bowls
  • Rolling pin
  • Deep frying pan
  • Slotted spoon
  • Measuring cups
  • Measuring spoons

INGREDIENTS:

For Chole (Chickpea Curry):

  • 1 cup dried chickpeas (or 2 cans of cooked chickpeas)
  • 2 medium-sized onions, finely chopped
  • 2 tomatoes, pureed
  • 2-3 green chilies, slit lengthwise
  • 4 cloves of garlic, minced
  • 1-inch piece of ginger, grated
  • 1 tsp of cumin seeds
  • 1 tsp of coriander powder
  • 1 tsp of turmeric powder
  • 1 tsp of garam masala powder
  • 1/2 tsp of red chili powder
  • Salt to taste
  • 2 tbsp of oil
  • Chopped coriander leaves for garnish

For Bhature (Fried Bread):

  • 2 cups of all-purpose flour
  • 1/2 cup of semolina (optional, for added crispness)
  • 1/2 cup of vegan yogurt
  • 1 tsp of baking powder
  • 1/2 tsp of baking soda
  • 1 tsp of sugar
  • 1/2 tsp of salt
  • Water, as needed
  • Oil, for deep frying

INSTRUCTIONS:

For Chole (Chickpea Curry):

  1. If using dried chickpeas, soak them in water overnight. Rinse and drain before cooking.
  2. In a pressure cooker or large pot, cook the soaked or canned chickpeas with enough water and salt until they are tender. If using a pressure cooker, cook for about 4-5 whistles; if using a pot, cook for about 45 minutes to 1 hour.
  3. In a skillet or kadhai, heat oil over medium heat. Add cumin seeds and let them splutter.
  4. Add chopped onions and sauté until they turn golden brown.
  5. Add minced garlic, grated ginger, and slit green chilies. Sauté for another 1-2 minutes.
  6. Add tomato puree and cook until the raw smell disappears and the oil separates from the masala.
  7. Add coriander powder, turmeric powder, red chili powder, garam masala powder, and salt. Mix everything well.
  8. Add the cooked chickpeas to the skillet and mix well. Simmer for 10-15 minutes, allowing the flavors to meld together.
  9. Garnish with chopped coriander leaves and keep aside.

For Bhature (Fried Bread):

  1. In a mixing bowl, combine all-purpose flour, semolina (if using), baking powder, baking soda, sugar, and salt.
  2. Add vegan yogurt and mix well. Gradually add water, little by little, and knead until a soft and smooth dough is formed.
  3. Cover the dough and let it rest for at least 30 minutes.
  4. Divide the dough into small balls and roll each ball into a round shape using a rolling pin.
  5. Heat oil in a deep frying pan over medium heat. Fry the rolled dough one at a time until golden brown and puffed up. Flip to cook both sides evenly. Remove with a slotted spoon.

14. Vegan Dal Makhani

Cooking time: 1 hour 20 minutes | Preparation time: 10 minutes | Servings: 4

Chef Jade_VEGAN DAL MAKHANI

NUTRITIONAL FACTS:

Calories: 210 | Total Fat: 8g | Total Carbohydrates: 28g | Dietary Fiber: 9g | Protein: 9g

KITCHEN TOOLS:

  • Large pot
  • Wooden spoon
  • Cutting board
  • Knife
  • Measuring spoons
  • Measuring cups

INGREDIENTS:

  • 1 cup black lentils (also known as urad dal)
  • 1/4 cup red kidney beans
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tsp grated ginger
  • 2 tomatoes, chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 1 tbsp olive oil
  • 2 tbsp vegan butter or margarine
  • 1/4 cup soy cream or coconut cream
  • Fresh coriander leaves, chopped (optional)

INSTRUCTIONS:

  1. Rinse the lentils and kidney beans in a fine-mesh strainer and soak them in water for at least 4 hours or overnight. Drain the water and rinse the lentils and beans again.
  2. In a large pot, bring 4 cups of water to a boil. Add the lentils and kidney beans and reduce the heat to low. Cover the pot and simmer for 40-50 minutes until the lentils and beans are soft and tender.
  3. In a separate skillet or frying pan, heat the olive oil over medium heat. Add the onion, garlic, and ginger and cook for 3-4 minutes until the onion is translucent.
  4. Add the ground cumin, ground coriander, turmeric powder, cayenne pepper, and salt. Stir well and cook for 1-2 minutes until fragrant.
  5. Add the chopped tomatoes and cook for 5-6 minutes until they have softened and released their juices.
  6. Add the tomato mixture to the pot with the lentils and beans. Stir well to combine.
  7. Add the vegan butter or margarine and soy cream or coconut cream to the pot. Stir well to combine.
  8. Cover the pot and simmer for an additional 30-40 minutes until the flavors have melded together and the dal has thickened.
  9. Serve the Dal Makhani hot with rice or naan bread. Garnish with fresh coriander leaves, if desired.

15. Vegan Idli

Cooking time: 20 minutes | Preparation time 8 hours (includes fermentation time) | Servings: 6

Chef Jade_VEGAN IDLI RECIPE

NUTRITIONAL FACTS:

Calories: 150 | Total Fat: 0.5g | Total Carbohydrates: 33g | Dietary Fiber: 2g | Protein: 5g

KITCHEN TOOLS:

  • Idli steamer or pressure cooker with idli stand
  • Blender or wet grinder
  • Mixing bowls
  • Idli plates or molds
  • Spoon
  • Measuring cups
  • Measuring spoons

INGREDIENTS:

  • 2 cups of idli rice
  • 1 cup of urad dal (split black gram)
  • 1/2 tsp of fenugreek seeds (methi seeds)
  • Salt to taste
  • Water for soaking and grinding
  • Oil or cooking spray, for greasing the idli plates

INSTRUCTIONS:

  1. Wash the idli rice, urad dal, and fenugreek seeds separately under running water.
  2. Soak the idli rice and fenugreek seeds together in water for about 6 hours.
  3. Soak the urad dal in water for about 4 hours.
  4. Drain the water from both the rice and dal.
  5. In a blender or wet grinder, grind the urad dal into a smooth and fluffy batter by adding water little by little as needed. It should take around 10-15 minutes of grinding.
  6. Transfer the urad dal batter to a large mixing bowl.
  7. Now, grind the soaked rice and fenugreek seeds together into a smooth batter. It should take around 15-20 minutes of grinding.
  8. Add the rice batter to the same mixing bowl as the urad dal batter. Mix both batters together thoroughly using your hands or a spoon. Add salt and mix well again.
  9. Cover the bowl with a lid or cloth and let the batter ferment overnight or for at least 8 hours in a warm place. The batter should rise and become light and frothy.
  10. After fermentation, the batter is ready for making idlis.
  11. Grease the idli plates or molds with oil or cooking spray.
  12. Fill each cavity with the batter, leaving some space for the idlis to rise during steaming.
  13. Heat water in the idli steamer or pressure cooker. Place the idli plates in the steamer or cooker and steam for about 10-15 minutes, or until the idlis are cooked through and a toothpick inserted comes out clean.
  14. Remove the idli plates from the steamer or cooker and let them cool for a few minutes.
  15. Use a spoon or spatula to gently remove the idlis from the plates.
  16. Serve the idlis hot with coconut chutney, sambar, or any other vegan accompaniment of your choice.

16. Vegan Malai Kofta

Cooking time: 40 minutes | Preparation time: 30 minutes | Servings: 4-6

Chef Jade_VEGAN MALAI KOFTA

NUTRITIONAL FACTS:

Calories: 410 | Total Fat: 16g | Total Carbohydrates: 56g | Dietary Fiber: 8g | Protein: 13g

KITCHEN TOOLS:

  • Large pot
  • Skillet
  • Mixing bowl
  • Spoon
  • Measuring cups
  • Measuring spoons
  • Food processor or blender

INGREDIENTS:

For the koftas:

  • 2 cups of boiled and mashed potatoes
  • 1 cup of grated carrots
  • 1/2 cup of peas
  • 1/4 cup of chopped coriander leaves
  • 1/4 cup of cornstarch
  • 1 tsp of ground cumin
  • 1 tsp of ground coriander
  • 1/2 tsp of garam masala
  • Salt to taste
  • Oil for frying

For the sauce:

  • 2 cups of diced tomatoes
  • 1/2 cup of raw cashews
  • 1 onion, chopped
  • 1 tbsp of grated ginger
  • 3 garlic cloves, minced
  • 1 tsp of ground cumin
  • 1 tsp of ground coriander
  • 1/2 tsp of garam masala
  • 1/2 tsp of turmeric powder
  • Salt to taste
  • 1 tbsp of oil
  • 1/4 cup of chopped coriander leaves for garnish

INSTRUCTIONS:

  1. In a large mixing bowl, combine the mashed potatoes, grated carrots, peas, chopped coriander leaves, cornstarch, ground cumin, ground coriander, garam masala, and salt to taste. Mix well to form a dough.
  2. Divide the dough into small portions and shape them into balls. Set aside.
  3. Heat oil in a skillet over medium heat. Fry the potato balls until they are golden brown on all sides. Remove them from the skillet and set them aside on a paper towel to drain excess oil.
  4. To make the sauce, blend the diced tomatoes and cashews in a food processor or blender until smooth.
  5. In a large pot, heat oil over medium heat. Add the chopped onion and cook for 2-3 minutes until it is translucent.
  6. Add the grated ginger and minced garlic to the pot and cook for another 1-2 minutes until fragrant.
  7. Add the tomato-cashew mixture to the pot, along with the ground cumin, ground coriander, garam masala, turmeric powder, and salt to taste. Stir well and let the sauce simmer for 10-15 minutes until it thickens.
  8. Add the fried potato balls to the sauce and let them cook for another 5-10 minutes until they are fully heated through.
  9. Garnish the Malai Kofta with chopped coriander leaves and serve hot with rice or naan bread.

17. Vegan Masoor Dal

Cooking time: 25 minutes | Preparation time: 10 minutes | Servings: 4

Chef Jade_masoor dal

NUTRITIONAL FACTS:

Calories: 201 | Total Fat: 5g | Total Carbohydrates: 29g | Dietary Fiber: 15g | Protein: 11g

KITCHEN TOOLS:

INGREDIENTS:

  • 1 cup of masoor dal (red lentils), washed and drained
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp grated ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 3 cups of water
  • 2 tbsp olive oil
  • Cilantro, chopped for garnish

INSTRUCTIONS:

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and ginger and cook for 3-4 minutes until the onion is translucent.
  2. Add the washed and drained masoor dal to the pot and stir well. Cook for 2-3 minutes.
  3. Add the ground cumin, ground coriander, turmeric powder, cayenne pepper, and salt. Stir well and cook for 1-2 minutes until fragrant.
  4. Pour in 3 cups of water to the pot and stir well. Cover the pot and let it simmer for 15-20 minutes until the lentils are soft and fully cooked.
  5. Use a wooden spoon to mash some of the lentils against the side of the pot to thicken the dal. Stir well.
  6. Garnish with chopped cilantro and serve the Masoor Dal hot with rice or naan bread.

18. Vegan Moong Dal Tadka

Cooking time: 20 minutes | Preparation time: 5 minutes | Servings: 4

Chef Jade_VEGAN MOONG DAL TADKA

NUTRITIONAL FACTS:

Calories: 192 | Total Fat: 5g | Total Carbohydrates: 26g | Dietary Fiber: 10g | Protein: 12g

KITCHEN TOOLS:

  • Large pot
  • Wooden spoon
  • Cutting board
  • Knife
  • Measuring spoons
  • Measuring cups

INGREDIENTS:

  • 1 cup of moong dal (split yellow lentils), washed and drained
  • 1 large tomato, chopped
  • 1 large onion, chopped
  • 1 green chili pepper, chopped
  • 1 tbsp grated ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 3 cups of water
  • 2 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • Cilantro, chopped for garnish

INSTRUCTIONS:

  1. In a large pot, heat the olive oil over medium heat. Add the cumin seeds and mustard seeds and cook until the seeds start to pop.
  2. Add the chopped onion, green chili pepper, and grated ginger and cook for 3-4 minutes until the onion is translucent.
  3. Add the chopped tomato to the pot and stir well. Cook for 2-3 minutes until the tomato has softened.
  4. Add the washed and drained moong dal to the pot and stir well. Cook for 2-3 minutes.
  5. Add the ground cumin, ground coriander, turmeric powder, cayenne pepper, and salt. Stir well and cook for 1-2 minutes until fragrant.
  6. Pour in 3 cups of water to the pot and stir well. Cover the pot and let it simmer for 15-20 minutes until the lentils are soft and fully cooked.
  7. Use a wooden spoon to mash some of the lentils against the side of the pot to thicken the dal. Stir well.
  8. Garnish with chopped cilantro and serve the Moong Dal Tadka hot with rice or naan bread.

19. Vegan Navratan Korma

Cookin time: 40 minutes | Preparation time: 30 minutes | Servings: 4-6

Chef Jade_VEGAN NAVRATAN KORMA

NUTRITIONAL FACTS:

Calories: 320 | Total Fat: 17g | Total Carbohydrates: 34g | Dietary Fiber: 6g | Protein: 10g

KITCHEN TOOLS:

  • Large pot
  • Skillet
  • Mixing bowl
  • Spoon
  • Measuring cups
  • Measuring spoons
  • Food processor or blender

INGREDIENTS:

  • 1 cup of mixed vegetables (carrots, green beans, peas, cauliflower, etc.)
  • 1 cup of diced potatoes
  • 1 cup of diced paneer (optional)
  • 1/2 cup of cashews
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp of grated ginger
  • 1 cup of tomato puree
  • 1/4 cup of coconut milk
  • 1 tsp of ground cumin
  • 1 tsp of ground coriander
  • 1/2 tsp of garam masala
  • 1/2 tsp of turmeric powder
  • Salt to taste
  • 1 tbsp of oil
  • 1/4 cup of chopped coriander leaves for garnish

INSTRUCTIONS:

  1. In a large pot, bring water to a boil and add the mixed vegetables and diced potatoes. Cook them until they are tender, about 10-15 minutes. Drain the vegetables and set them aside.
  2. In a skillet, heat oil over medium heat. Add the chopped onion and cook for 2-3 minutes until it is translucent.
  3. Add the minced garlic and grated ginger to the skillet and cook for another 1-2 minutes until fragrant.
  4. Add the tomato puree to the skillet and stir well. Add the ground cumin, ground coriander, garam masala, turmeric powder, and salt to taste. Cook the mixture for 10-15 minutes until the sauce thickens.
  5. In a food processor or blender, blend the cashews with 1/4 cup of water until you get a smooth paste.
  6. Add the cashew paste and coconut milk to the tomato sauce in the skillet. Stir well and cook for another 5 minutes.
  7. Add the cooked vegetables and paneer (if using) to the skillet. Cook for another 5-10 minutes until everything is heated through and the flavors have melded.
  8. Garnish the Navratan Korma with chopped coriander leaves and serve hot with rice or naan bread.

20. Vegan Palak Paneer

Cooking time: 35 minutes | Preparation time: 10 minutes | Servings: 4

Chef Jade_VEGAN PALAK PANEER

NUTRITIONAL FACTS:

Calories: 320 | Total Fat: 17g | Total Carbohydrates: 34g | Dietary Fiber: 6g | Protein: 10g

KITCHEN TOOLS:

  • Large pot
  • Skillet
  • Mixing bowl
  • Spoon
  • Measuring cups
  • Measuring spoons
  • Food processor or blender

INGREDIENTS:

  • 1 cup of mixed vegetables (carrots, green beans, peas, cauliflower, etc.)
  • 1 cup of diced potatoes
  • 1 cup of diced paneer (optional)
  • 1/2 cup of cashews
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp of grated ginger
  • 1 cup of tomato puree
  • 1/4 cup of coconut milk
  • 1 tsp of ground cumin
  • 1 tsp of ground coriander
  • 1/2 tsp of garam masala
  • 1/2 tsp of turmeric powder
  • Salt to taste
  • 1 tbsp of oil
  • 1/4 cup of chopped coriander leaves for garnish

INSTRUCTIONS:

  1. In a large pot, bring water to a boil and add the mixed vegetables and diced potatoes. Cook them until they are tender, about 10-15 minutes. Drain the vegetables and set them aside.
  2. In a skillet, heat oil over medium heat. Add the chopped onion and cook for 2-3 minutes until it is translucent.
  3. Add the minced garlic and grated ginger to the skillet and cook for another 1-2 minutes until fragrant.
  4. Add the tomato puree to the skillet and stir well. Add the ground cumin, ground coriander, garam masala, turmeric powder, and salt to taste. Cook the mixture for 10-15 minutes until the sauce thickens.
  5. In a food processor or blender, blend the cashews with 1/4 cup of water until you get a smooth paste.
  6. Add the cashew paste and coconut milk to the tomato sauce in the skillet. Stir well and cook for another 5 minutes.
  7. Add the cooked vegetables and paneer (if using) to the skillet. Cook for another 5-10 minutes until everything is heated through and the flavors have melded.
  8. Garnish the Navratan Korma with chopped coriander leaves and serve hot with rice or naan bread.

21. Vegan Paneer Butter Masala

Cooking time: 30 minutes | Preparation time: 10 minutes | Servings: 4

Chef Jade_VEGAN PANEER BUTTER MASALA

NUTRITIONAL FACTS:

Calories: 320 | Total Fat: 23g | Total Carbohydrates: 18g | Dietary Fiber: 3g | Protein: 14g

KITCHEN TOOLS:

  • Blender or food processor
  • Skillet or kadhai
  • Mixing bowl
  • Spoon
  • Measuring cups
  • Measuring spoons

INGREDIENTS:

  • 200g of tofu, cut into cubes
  • 3 tomatoes, chopped
  • 1 onion, chopped
  • 1 tbsp of tomato paste
  • 2 tbsp of vegan butter or oil
  • 1 tsp of cumin seeds
  • 1 tsp of garam masala powder
  • 1 tsp of coriander powder
  • 1/2 tsp of turmeric powder
  • 1/2 tsp of red chili powder
  • 1/2 cup of cashews, soaked in hot water for 30 minutes
  • 1/2 cup of water
  • Salt to taste
  • Chopped coriander leaves for garnish

INSTRUCTIONS:

  1. In a blender or food processor, blend the chopped tomatoes, onion, and soaked cashews until smooth.
  2. In a skillet or kadhai, heat the vegan butter or oil over medium heat. Add cumin seeds and let them splutter.
  3. Add the tomato paste and sauté for 1-2 minutes.
  4. Add the blended tomato-onion-cashew mixture to the skillet and mix well. Add water if the mixture is too thick.
  5. Add garam masala powder, coriander powder, turmeric powder, red chili powder, and salt to taste. Mix everything well.
  6. Add the cubed tofu to the skillet and mix well. Cook for 5-7 minutes or until everything is well combined and heated through.
  7. Garnish with chopped coriander leaves and serve hot with roti or rice.

22. Vegan Rajma Masala

Cooking time: 45 minutes | Preparation time: 10 minutes | Servings: 4

Chef Jade_VEGAN RAJMA MASALA

NUTRITIONAL FACTS:

Calories: 190 | Total Fat: 3g | Total Carbohydrates: 32g | Dietary Fiber: 11g | Protein: 11g

KITCHEN TOOLS:

  • Large pot
  • Wooden spoon
  • Cutting board
  • Knife
  • Measuring spoons
  • Measuring cups

INGREDIENTS:

  • 1 cup red kidney beans
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tsp grated ginger
  • 2 tomatoes, chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 1 tbsp olive oil
  • Fresh coriander leaves, chopped (optional)

INSTRUCTIONS:

  1. Rinse the kidney beans in a fine-mesh strainer and soak them in water for at least 4 hours or overnight. Drain the water and rinse the beans again.
  2. In a large pot, bring 4 cups of water to a boil. Add the kidney beans and reduce the heat to low. Cover the pot and simmer for 30-40 minutes until the beans are soft and tender.
  3. In a separate skillet or frying pan, heat the olive oil over medium heat. Add the onion, garlic, and ginger and cook for 3-4 minutes until the onion is translucent.
  4. Add the ground cumin, ground coriander, turmeric powder, cayenne pepper, and salt. Stir well and cook for 1-2 minutes until fragrant.
  5. Add the chopped tomatoes and cook for 5-6 minutes until they have softened and released their juices.
  6. Add the tomato mixture to the pot with the kidney beans. Stir well to combine.
  7. Cover the pot and simmer for an additional 10-15 minutes until the flavors have melded together and the rajma masala has thickened.
  8. Serve the Rajma Masala hot with rice or naan bread. Garnish with fresh coriander leaves, if desired.

23. Vegan Roti

Cooking time: 20 minutes | Preparation time: 10 minutes | Servings: 10 rotis

Chef Jade_VEGAN ROTI RECIPE

NUTRITIONAL FACTS:

Calories: 104 | Total Fat: 0.7g | Total Carbohydrates: 22g | Dietery Fiber: 4g | Protein: 4g

KITCHEN TOOLS:

INGREDIENTS:

  • 2 cups whole wheat flour
  • 3/4 to 1 cup water (adjust as needed)
  • 1/2 tsp salt
  • 1 tsp oil (optional)

INSTRUCTIONS:

  1. In a mixing bowl, add the whole wheat flour and salt. Mix well.
  2. Gradually add water to the flour while kneading to form a soft and smooth dough. The amount of water needed may vary, so add it gradually until the dough comes together.
  3. Knead the dough for about 5 minutes until it becomes elastic and pliable. If desired, add a teaspoon of oil to the dough and knead for another minute to make it softer.
  4. Divide the dough into 8-10 equal-sized portions. Roll each portion into a ball between your palms.
  5. Dust a flat surface and a rolling pin with flour. Take one dough ball and flatten it slightly with your hand. Roll it out into a thin, round disc, approximately 6-8 inches in diameter.
  6. Heat a skillet or tawa over medium heat. Place the rolled roti onto the hot skillet.
  7. Cook for about 30 seconds to 1 minute until bubbles start to appear on the surface. Flip the roti and cook the other side for another 30 seconds to 1 minute.
  8. Flip the roti again and press it gently with a clean kitchen towel or a flat spatula. This will help the roti to puff up.
  9. Once the roti puffs up and gets lightly browned on both sides, remove it from the skillet and place it on a plate. Optionally, you can brush it with a little vegan butter or oil for added flavor.
  10. Repeat the process with the remaining dough balls until all the rotis are cooked.

24. Vegan Sabudana Khichdi

Cooking time: 20 minutes | Preparation time: 4 hours (includes soaking time) | Servings: 3

Chef Jade_VEGAN SABUDANA KHICHDI

NUTRITIONAL FACTS:

Calories: 300 | Total Fat: 10g | Total Carbohydrates: 45g | Dietary Fiber: 2g | Protein: 6g

KITCHEN TOOLS:

  • Mixing bowl
  • Colander or strainer
  • Skillet or frying pan
  • Spoon
  • Measuring cups
  • Measuring spoons

INGREDIENTS:

  • 1 cup of sabudana (tapioca pearls)
  • 2 medium-sized potatoes, peeled and diced
  • 1/4 cup of roasted peanuts, crushed
  • 1 green chili, finely chopped
  • 1/2 tsp of cumin seeds
  • 1/2 tsp of turmeric powder
  • 1/2 tsp of red chili powder (optional)
  • 1 tbsp of oil
  • Juice of 1 lemon
  • Salt to taste
  • Fresh cilantro leaves for garnish

INSTRUCTIONS:

  1. Rinse the sabudana (tapioca pearls) under running water until the water runs clear.
  2. Place the rinsed sabudana in a mixing bowl and add enough water to cover it. Let it soak for 4-6 hours or overnight. The sabudana will absorb the water and become soft and fluffy.
  3. After soaking, drain the water from the sabudana using a colander or strainer and let it sit for a few minutes to remove excess moisture.
  4. Heat oil in a skillet or frying pan over medium heat.
  5. Add cumin seeds and let them splutter.
  6. Add diced potatoes and cook until they are slightly golden and tender.
  7. Add chopped green chili and cook for another minute.
  8. Add turmeric powder, red chili powder (if using), and salt. Mix well.
  9. Add the soaked and drained sabudana to the skillet. Stir gently to combine with the potatoes and spices.
  10. Cook the mixture for about 5-7 minutes, stirring occasionally, until the sabudana becomes translucent and cooked.
  11. Add crushed peanuts and mix well.
  12. Remove from heat and squeeze lemon juice over the khichdi. Mix well.
  13. Garnish with fresh cilantro leaves.
  14. Serve the vegan Sabudana Khichdi hot as a breakfast dish or snack.

25. Vegan Sambar

Cooking time: 25 minutes | Preparation time: 15 minutes | Servings: 4

Chef Jade_VEGAN SAMBAR

NUTRITIONAL FACTS:

Calories: 200 | Total Fat: 6g | Total Carbohydrates: 30g | Dietary Fiber:8g | Protein: 9g

KITCHEN TOOLS:

  • Pressure cooker or saucepan
  • Skillet or kadhai
  • Mixing bowl
  • Spoon
  • Measuring cups
  • Measuring spoons

INGREDIENTS:

  • 1 cup of toor dal
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 carrot, chopped
  • 1 potato, chopped
  • 1 drumstick, chopped (optional)
  • 1/2 cup of chopped mixed vegetables (such as okra, eggplant, or pumpkin)
  • 1 tbsp of tamarind pulp
  • 1 tbsp of sambar powder
  • 1 tsp of mustard seeds
  • 1 tsp of cumin seeds
  • 1/2 tsp of turmeric powder
  • A few curry leaves
  • Salt to taste
  • 2 tbsp of oil
  • 4 cups of water
  • Chopped coriander leaves for garnish

INSTRUCTIONS:

  1. Wash the toor dal and pressure cook it with 2 cups of water until it becomes soft and mushy. Alternatively, you can cook the dal in a saucepan until soft.
  2. In a skillet or kadhai, heat oil over medium heat. Add mustard seeds and let them splutter. Add cumin seeds and curry leaves and sauté for 1 minute.
  3. Add chopped onions and sauté until they become translucent.
  4. Add chopped tomatoes, carrots, potatoes, drumstick, and mixed vegetables to the skillet and mix well.
  5. Add turmeric powder, sambar powder, and salt to taste. Mix everything well.
  6. Add 2 cups of water and bring everything to a boil. Reduce the heat and let it simmer until the vegetables are cooked through.
  7. Add the cooked toor dal to the skillet and mix well. Add more water if needed to adjust the consistency.
  8. Add tamarind pulp and mix well. Let it simmer for 5-10 minutes.
  9. Garnish with chopped coriander leaves and serve hot with steamed rice or idli.

26. Vegan Tomato Rasam

Cooking time: 20 minutes | Preparation time: 10 minutes | Servings: 4

Chef Jade_VEGAN TOMATO RASAM

NUTRITIONAL FACTS:

Calories: 50 | Total Fat: 2g | Total Carbohydrates: 8g | Dietary Fiber: 2g | Protein: 1g

KITCHEN TOOLS:

  • Saucepan
  • Skillet or tadka pan
  • Mixing bowl
  • Spoon
  • Measuring cups
  • Measuring spoons

INGREDIENTS:

  • 4 tomatoes, chopped
  • 2 green chilies, slit lengthwise
  • 1-inch piece of ginger, grated
  • 2 cloves of garlic, minced
  • 1 tsp of black mustard seeds
  • 1 tsp of cumin seeds
  • 1/2 tsp of turmeric powder
  • 1/2 tsp of black pepper powder
  • 1/4 cup of tamarind pulp
  • A small handful of fresh curry leaves
  • Salt to taste
  • 1 tbsp of oil
  • Chopped coriander leaves for garnish

INSTRUCTIONS:

  1. In a saucepan, add the chopped tomatoes, green chilies, grated ginger, minced garlic, turmeric powder, and black pepper powder.
  2. Add 2 cups of water to the saucepan and bring it to a boil. Let it simmer for about 10-12 minutes until the tomatoes are soft and well-cooked.
  3. In the meantime, prepare the tempering. In a skillet or tadka pan, heat oil over medium heat.
  4. Add black mustard seeds and let them splutter. Add cumin seeds and curry leaves and sauté for 1 minute.
  5. Pour the tempering into the simmering tomato mixture and mix well.
  6. Add tamarind pulp and salt to taste. Let it simmer for another 5-7 minutes to allow the flavors to blend.
  7. Garnish with chopped coriander leaves and serve hot as a soup or with rice.

27. Vegan Umpa

Cooking time: 20 minutes | Preparation time: 10 minutes | Servings: 3

Chef Jade_VEGAN UmpA RECIPE

NUTRITIONAL FACTS:

Calories: 220 | Total Fat: 8g | Total Carbohydrates: 32g | Dietary Fiber: 3g | Protein: 5g

KITCHEN TOOLS:

  • Skillet or frying pan
  • Saucepan
  • Mixing bowl
  • Spoon
  • Measuring cups
  • Measuring spoons

INGREDIENTS:

  • 1 cup of semolina (sooji or rava)
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1/4 cup of green peas
  • 1/4 cup of chopped bell peppers (optional)
  • 2 green chilies, finely chopped
  • 1 tsp of mustard seeds
  • 1 tsp of cumin seeds
  • A few curry leaves
  • 1-inch piece of ginger, grated
  • 2 cups of water
  • 2 tbsp of oil
  • Salt to taste
  • Fresh coriander leaves for garnish
  • Lemon wedges (optional)

INSTRUCTIONS:

  1. Heat oil in a skillet or frying pan over medium heat.
  2. Add mustard seeds and let them splutter.
  3. Add cumin seeds, curry leaves, and chopped green chilies. Sauté for a minute.
  4. Add chopped onions and sauté until they turn translucent.
  5. Add grated ginger and cook for another minute.
  6. Add chopped carrots, green peas, and bell peppers (if using). Cook for 2-3 minutes until the vegetables are slightly tender.
  7. In the meantime, dry roast the semolina (rava) in a separate pan for a few minutes until it turns aromatic and lightly golden. Keep stirring to prevent burning.
  8. Add the roasted semolina (rava) to the skillet with the sautéed vegetables. Mix well to combine.
  9. In a separate saucepan, bring water to a boil.
  10. Slowly add the boiling water to the semolina and vegetable mixture, stirring continuously to avoid lumps.
  11. Reduce the heat to low, cover the pan, and let it cook for 5-7 minutes or until the semolina absorbs the water and becomes soft and fluffy.
  12. Add salt and mix well. Adjust seasoning according to your taste.
  13. Remove from heat and let it sit covered for a few minutes.
  14. Garnish with fresh coriander leaves.
  15. Serve the vegan Upma hot with lemon wedges (optional).

28. Vegan Vada

Cooking time: 20 minutes | Preparation time: 10 minutes | Servings: 6

Chef Jade_VEGAN VADA RECIPE

NUTRITIONAL FACTS:

Calories: 150 | Total Fat: 5g | Total Carbohydrates: 20g | Dietary Fiber: 7g | Protein: 7g

KITCHEN TOOLS:

  • Mixing bowl
  • Blender or food processor
  • Skillet or frying pan
  • Slotted spoon
  • Absorbent paper towels
  • Measuring cups
  • Measuring spoons

INGREDIENTS:

  • 1 cup of urad dal (split black gram)
  • 2-3 green chilies, finely chopped
  • 1/2 inch piece of ginger, grated
  • A handful of fresh cilantro, finely chopped
  • 1/2 tsp of cumin seeds
  • 1/2 tsp of black pepper, coarsely ground
  • Salt to taste
  • Oil for deep frying
  • Water for soaking and grinding

INSTRUCTIONS:

  1. Rinse the urad dal under running water and soak it in water for 4-5 hours or overnight.
  2. Drain the soaked urad dal and transfer it to a blender or food processor.
  3. Add green chilies, grated ginger, cilantro, cumin seeds, black pepper, and salt to the blender.
  4. Grind the mixture into a thick and smooth batter, adding water as needed. The batter should be thick enough to hold its shape when dropped.
  5. Transfer the batter to a mixing bowl.
  6. Heat oil in a skillet or frying pan for deep frying. The oil should be medium-hot, around 350°F (180°C).
  7. Wet your hands with water to prevent sticking, take a small portion of the batter, and shape it into a ball. Flatten the ball slightly to form a round vada shape.
  8. Gently slide the shaped vada into the hot oil. Fry 3-4 vadas at a time, depending on the size of your pan. Avoid overcrowding.
  9. Fry the vadas on medium heat, flipping occasionally, until they turn golden brown and crisp on both sides. This should take about 3-4 minutes per side.
  10. Using a slotted spoon, remove the fried vadas from the oil and place them on absorbent paper towels to remove excess oil.
  11. Repeat the process with the remaining batter until all the vadas are fried.
  12. Serve the vegan vadas hot with chutney, sambar, or enjoy them as a snack on their own.

29. Vegan Vegetable Biryani

Cooking time: 40 minutes | Preparation time: 30 minutes | Servings: 4-6

Chef Jade_ VEGAN VEGETABLE BIRYANI

NUTRITIONAL FACTS:

Calories: 400 | Total Fat: 8g | Total Carbohydrates: 74g | Dietary Fiber: 5g | Protein: 8g

KITCHEN TOOLS:

  • Large pot
  • Skillet or kadhai
  • Mixing bowl
  • Spoon
  • Measuring cups
  • Measuring spoons

INGREDIENTS:

  • 2 cups of basmati rice
  • 2 cups of mixed vegetables (carrots, peas, beans, cauliflower, etc.), chopped
  • 1 onion, thinly sliced
  • 2 tomatoes, chopped
  • 4 cloves of garlic, minced
  • 1-inch piece of ginger, grated
  • 2 green chilies, slit lengthwise
  • 1 tsp of cumin seeds
  • 1 cinnamon stick
  • 4-5 cloves
  • 4-5 green cardamom pods
  • 1 bay leaf
  • 1 tsp of turmeric powder
  • 1 tsp of red chili powder
  • 1 tsp of garam masala powder
  • 1/4 cup of chopped mint leaves
  • 1/4 cup of chopped coriander leaves
  • Salt to taste
  • 3 tbsp of oil or vegan butter
  • 4 cups of water

INSTRUCTIONS:

  1. Wash the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
  2. In a large pot, heat oil or vegan butter over medium heat. Add cumin seeds, cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté for 1-2 minutes until fragrant.
  3. Add sliced onions and sauté until they turn golden brown.
  4. Add minced garlic, grated ginger, and green chilies. Sauté for another 1-2 minutes.
  5. Add chopped tomatoes and cook until they become soft and mushy.
  6. Add turmeric powder, red chili powder, garam masala powder, and salt. Mix everything well.
  7. Add the mixed vegetables and cook for 3-4 minutes until they are partially cooked.
  8. Add the soaked and drained basmati rice to the pot. Stir gently to coat the rice with the spices and vegetables.
  9. Add 4 cups of water and bring everything to a boil. Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 15-20 minutes until the rice is cooked and the water is absorbed.
  10. Remove the pot from heat and let it sit, covered, for another 5 minutes to allow the flavors to meld.
  11. Fluff the rice with a fork and garnish with chopped mint leaves and coriander leaves.
  12. Serve the vegetable biryani hot with raita or any vegan side dish of your choice.

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