“Vegan” may feel like a modern concept these days, but it has been in our Indian kitchens for centuries. From stewed dals to steamed jackfruit cakes, Indian home cooking has always been centered around plants, using seasonal ingredients, and prioritising a plethora of bold, earth-driven flavours. In this post, we are going to explore different unique vegan Indian dishes that your Dadi may have made proudly — or would love to learn about now.

All of these traditional, but hard-to-find recipes have a lineage to sustainable cooking methods, regional knowledge, and deeply nourishing meals. If you are actively pursuing a vegan lifestyle or just want to prepare a wholesome, nostalgic meal without any dairy or ghee, these dishes will have everyone clamouring for more, regardless of their age they are!

Let's dig into these crafted, flavourful, vegan Indian recipes that Dadi would approve of, with certainty!

Coconut Milk Kadhi

Ingredients for Coconut Milk Kadhi:

• 1 cup thick coconut milk (first press)
• 2 tbsp gram flour (besan)
• 2 cups water
• ½ tsp turmeric powder
• Salt to taste
• 1 tsp lemon juice or tamarind pulp (optional, for tang)
• Fresh coriander leaves, chopped

Tempering for Coconut Milk Kadhi:

• 1 tbsp coconut oil or sesame oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 dried red chilli
• A pinch of hing (asafoetida)
• 6–7 curry leaves
• 1 green chilli, slit

Instructions for Coconut Milk Kadhi:

1. In a bowl, whisk together coconut milk, besan, turmeric, salt, and water until smooth and lump-free.
2. Pour the coconut milk kadhi mixture into a pan and cook on medium heat, stirring continuously to avoid curdling.
3. Once it simmers for 8–10 minutes and slightly thickens, turn off the heat.
4. In a small pan, heat oil and prepare the tempering. Add mustard seeds, cumin, hing, curry leaves, slit green chilli, and red chilli.
5. Pour the hot tempering over the Coconut Milk Kadhi and garnish with fresh coriander.
6. Serve hot Coconut Milk Kadhi with steamed rice or millets.
7. Pro Tip: Add a pinch of methi powder or amchur if you want that extra sour punch in your Coconut Milk Kadhi.

Kesar Almond Vegan Kheer

Ingredients for Kesar Almond Vegan Kheer:

• 1 litre of almond milk
• ¼ cup basmati rice (soaked for 30 minutes)
• 2 tbsp crushed jaggery or maple syrup
• 10–12 almonds, sliced
• 6–7 strands of saffron (kesar) soaked in warm almond milk
• ½ tsp cardamom powder
• 1 tbsp coconut cream (optional for extra richness)

Instructions for Kesar Almond Vegan Kheer:

1. In a deep pan, bring almond milk to a simmer and add soaked basmati rice.
2. Cook on low flame, stirring frequently until the rice becomes soft and the Kesar Almond Vegan Kheer thickens (about 30–35 minutes).
3. Stir in jaggery and mix well until dissolved. Add saffron milk, cardamom powder, and sliced almonds.
4. Cook for another 5 minutes until the Kesar Almond Vegan Kheer is aromatic and golden.
5. Serve warm or chilled, garnished with more almonds and a few saffron strands.
6. Pro Tip: For creamier Kesar Almond Vegan Kheer, blend a few soaked almonds into the almond milk base before cooking.

Sweet Potato Halwa

Ingredients for Sweet Potato Halwa:

• 2 medium sweet potatoes (boiled and mashed)
• 2 tbsp coconut oil
• ¼ cup jaggery (grated)
• 1 tsp cardamom powder
• 2 tbsp chopped nuts (cashew, almond, pistachios)
• 1 tbsp raisins
• A pinch of saffron (optional)

Instructions for Sweet Potato Halwa:

1. Heat coconut oil in a pan and add mashed sweet potato.
2. Stir-fry the sweet potato for 6–8 minutes on medium flame until slightly golden.
3. Add jaggery and mix until it melts into the halwa. Stir continuously to avoid sticking.
4. Sprinkle cardamom powder, chopped nuts, and raisins.
5. Cook for another 3–4 minutes, and your Sweet Potato Halwa is ready to serve!
6. Pro Tip: Roast the mashed sweet potato in a thick-bottomed kadai for enhanced flavour and texture in your Sweet Potato Halwa.

Kairi Bhindi (Raw Mango Okra Curry)

Ingredients for Kairi Bhindi (Raw Mango Okra Curry):

• 250g bhindi (okra), chopped
• ½ cup raw mango, peeled and grated
• 2 tbsp mustard oil
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• Salt to taste
• ½ tsp cumin seeds
• 1 green chilli, chopped
• A pinch of hing

Instructions for Kairi Bhindi (Raw Mango Okra Curry):

1. Heat mustard oil and sauté chopped bhindi until lightly crisp. Remove and set aside.
2. In the same pan, add cumin seeds, hing, green chilli, and grated raw mango.
3. Cook for 2–3 minutes, then add turmeric, red chilli, and salt.
4. Add the sautéed bhindi and toss well so the Kairi Bhindi absorbs the tangy masala.
5. Cover and cook for another 5–7 minutes.
6. Pro Tip: Let the Kairi Bhindi sit for 10 minutes before serving so the flavours fully soak in.

Kumbdi Vadi (Spiced Steamed Jackfruit Cakes)

Ingredients for Kumbdi Vadi (Spiced Steamed Jackfruit Cakes):

• 1 cup raw jackfruit (boiled and mashed)
• ½ cup besan
• 1 tbsp rice flour
• 1 green chilli, minced
• 1 tsp ginger-garlic paste
• ½ tsp turmeric
• ½ tsp garam masala
• 1 tsp lemon juice
• Salt to taste
• 1 tbsp chopped coriander

Instructions for Kumbdi Vadi (Spiced Steamed Jackfruit Cakes):

1. Mix mashed jackfruit, besan, rice flour, spices, and herbs to form a thick dough.
2. Shape the Kumbdi Vadi dough into flat cutlets or rectangular pieces.
3. Steam the Kumbdi Vadi for 12–15 minutes until firm.
4. Once cooled, shallow-fry or air-fry the Kumbdi Vadi until crispy.
5. Pro Tip: Serve Kumbdi Vadi with green chutney or spicy red garlic chutney for the best experience.

Kamal Kakdi Stir-Fry

Ingredients for Kamal Kakdi Stir-Fry:

• 1 cup kamal kakdi (lotus stem), sliced and parboiled
• 1 tbsp mustard oil
• 1 tsp cumin seeds
• 1 tsp ginger-garlic paste
• 1 chopped green chilli
• ½ tsp turmeric powder
• 1 tsp coriander powder
• Salt to taste
• Fresh coriander to garnish

Instructions for Kamal Kakdi Stir-Fry:

1. Heat mustard oil and add cumin seeds, ginger-garlic paste, and green chilli.
2. Add parboiled kamal kakdi slices and stir-fry for 2 minutes.
3. Sprinkle turmeric, coriander powder, and salt.
4. Sauté the Kamal Kakdi Stir-Fry until lightly browned and fragrant.
5. Garnish with fresh coriander and serve hot.
6. Pro Tip: Make sure your Kamal Kakdi Stir-Fry slices are thin and evenly boiled to avoid toughness.

Raw Banana Kofta Curry

Ingredients for Koftas:

• 2 raw bananas, boiled and mashed
• 2 tbsp besan
• ½ tsp ginger paste
• 1 green chilli, minced
• Salt, turmeric, and rechillili powder to taste

Gravy for Raw Banana Kofta Curry:

• 2 tbsp oil
• 1 tsp cumin seeds
• 1 onion, chopped
• 1 tomato, puréed
• 1 tbsp cashew paste
• ½ tsp garam masala
• 1 tsp coriander powder
• Salt to taste

Instructions for Raw Banana Kofta Curry:

1. Mix the kofta ingredients and shape into balls. Shallow-fry or air-fry until golden.
2. In a pan, heat oil and add cumin seeds, onions, and tomato purée.
3. Add cashew paste, spices, and cook until the oil separates.
4. Add water to adjust consistency, then drop in the fried koftas.
5. Simmer the Raw Banana Kofta Curry for 5–7 minutes and serve hot with roti or rice.
6. Pro Tip: Fry the koftas just before serving so they remain crisp in the Raw Banana Kofta Curry.

Who said plant-based food can’t be traditional, opulent, or ceremonious? We’ve just shown you how easy it is to create and replicate authentic Indian flavours while being 100% vegan. 

These recipes don’t require any superseded, faux products, or sacrifices; just simple, traditional ingredients, slow-cooked with all the love that has been passed down through generations. Whether you are enjoying a shared festive thali or a simple, mid-week meal, this collection of recipes provides soul-satisfying and dairy-free recipes that, as well as being delicious, are comforting to make at home. 

So, the next time you want to impress your guests or gain a proud nod from Dadi, serve them a bowl of Coconut Milk Kadhi or some Kamal Kakdi Stir-Fry, and let the food do the talking. Download Foodism and share such time-honoured recipes with our vibrant food community too!