Let’s be real - when we think of Indian food, our mind jumps to paneer, ghee-loaded parathas, chicken butter masala, correct? But there is a lot more than what we know! Some of the most delicious, comforting, and nutritious dishes have been off-sighted but preferred in our thalis for generations. Vegan - yes, it is the new trend for Indians and is common in our kitchen even before ‘plant-based’ became a buzzword. 

In an Indian household when we smell the aroma of tadka, we instantly know it's a daal-chawal day! But you know the magic lies here; a lot of it is plant-based. The moment someone says ‘vegan food’, all we imagine is bland salads and pricey plant-based milks. But no, it is just real with no fancy substitutes - just home-cooked subtly. 

Think vegan Indian food is boring? Re-think, Indian cuisine is vibrant & flavourful enough to blow your mind! Vegan Indian food will never let you down with taste, tradition or variety. Foodism is here to give a shoutout to Vegan Indian Food, let’s have a look - 

Vegan Indian breakfast

Breakfast- the best way to start your day! What if it is iron-riched and easy to make? Stuffed spinach paratha. This is a perfect choice for breakfast and a kid’s lunchbox, also it is a great way to sneak in greens for kids. You can beautifully pair it up with yoghurt, curd or pickle. Here we have an option of sprouted dhokla which is vegan, gluten-free and healthy! 

Stuffed Spinach Paratha

Ingredients - 

For the dough:

• 2 cups whole wheat flour
• 1 tsp oil
• Salt to taste
• Water, as needed to knead a soft dough

For the stuffing: 

• 1 ½ cups finely chopped spinach (blanched or raw)
• 1 small boiled potato (optional, for binding)
• 1 green chilli, finely chopped
• 1 tsp grated ginger
• ½ tsp cumin seeds
• ½ tsp garam masala
• Salt to taste
• A pinch of amchur (dry mango powder) or lemon juice
• Optional: crumbled paneer or tofu for extra protein

Instructions - 

1. In a bowl, mix whole wheat flour, salt, and a bit of oil. Add water gradually and knead into a soft, pliable dough. Cover and let it rest for 20 minutes. 
2. In a mixing bowl, combine chopped spinach, mashed potato (if using), green chilli, ginger, cumin seeds, and all the spices. Mix well. If the mixture feels too wet, add a little dry roasted besan or breadcrumbs to absorb the moisture.
3. Divide the dough and filling into equal-sized balls. Roll out one dough ball into a small circle, place a spoonful of filling in the centre, gather the edges, and seal it like a dumpling.
4. Gently roll it out again into a flat paratha.
5. Heat a tawa or skillet, place the paratha on it, and cook on both sides until golden brown. Drizzle a bit of oil or ghee (or vegan butter) as it cooks.
6. Serve your parathas piping hot! 
7. Tip: You can mix beetroot puree in half of the dough, then combine it with the palak dough to make colourful parathas. 

Sprouts Dhokla

Ingredients - 

For batter: 

• 1 cup mixed sprouts (moong, moth, chana)
• 2 tbsp besan (gram flour)
• 1 tbsp semolina (optional, for texture)
• 1 green chilli
• 1-inch piece of ginger
• 1 tbsp lemon juice
• Salt to taste
• ½ tsp turmeric
• 1 tsp eno fruit salt or baking soda (for fluffiness)
• Water as needed

For tempering: 

• 1 tbsp oil
• ½ tsp mustard seeds
• 1 tsp sesame seeds
• Pinch of hing (asafoetida) – optional
• Curry leaves (5–6)
• 1 green chilli, slit

For garnish: 

• Fresh coriander, finely chopped
• Grated coconut (optional)
• Lemon wedges

Instructions - 

1. Blend the sprouts, ginger, green chilli, turmeric, salt, and lemon juice with a little water to make a thick, slightly coarse paste.
2. Transfer to a bowl. Mix in besan and semolina (if using). Add more water if needed—aim for a thick pouring consistency.
3. Just before steaming, stir in eno fruit salt. The batter will fluff up—don't overmix!
4. Grease a dhokla tray or thali. Pour in the batter and steam for 15–20 minutes on medium heat, or until a knife comes out clean.
5. Let it cool slightly before cutting into squares or diamonds
6. Heat oil, and add mustard seeds. Let them crackle. Add sesame seeds, hing, green chilli, and curry leaves. Pour this over the dhokla pieces for that classic Indian snack magic.
7. Top with chopped coriander and grated coconut and enjoy with tamarind chutney! 

Vegan Indian curries

Vegan curries are plant-based magic - having soul-satisfying curries with no ghee or cream is pure bliss. Indian cuisine is a goldmine for curries and vegan versions are much loved! Here are some - 

Tofu Tikka Masala

Ingredients - 

For tofu tikka:

• 1 block (200–250g) firm tofu, pressed & cut into cubes
• 3 tbsp plant-based yoghurt (coconut, soy, or almond)
• 1 tbsp besan (gram flour)
• 1 tsp ginger-garlic paste
• ½ tsp turmeric powder
• 1 tsp red chilli powder or paprika
• 1 tsp garam masala
• 1 tbsp lemon juice
• Salt to taste
• 1 tbsp oil (for baking/pan-frying)

For masala gravy: 

• 1 tbsp oil
• 1 medium onion, finely chopped
• 1½ cups tomato purée (or 3 large tomatoes blended)
• 8–10 cashews, soaked for 15 mins and blended into a paste
• 1 tsp cumin seeds
• 1 tsp ginger-garlic paste
• ½ tsp turmeric
• 1 tsp coriander powder
• 1 tsp garam masala
• ½ tsp red chilli powder
• Salt to taste
• ½ cup coconut milk or any plant-based cream
• Kasuri methi (dried fenugreek leaves) – crushed
• Fresh coriander, for garnish

Instructions -

1. In a bowl, mix plant-based yoghurt, besan, spices, lemon juice, and salt. Gently toss in tofu cubes until coated. Let it marinate for at least 30 minutes (or up to 4 hours in the fridge).
2. Pan-fry on medium heat until golden and slightly charred. 
3. Heat oil in a pan. Add cumin seeds and let them splutter. 
4. Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste and cook until fragrant.
5. Add tomato purée, turmeric, chilli powder, coriander powder, and salt. Cook until the oil separates (~8–10 mins).
6. Stir in the cashew paste, simmer for 5 mins, then add coconut milk or vegan cream.
7. Sprinkle in garam masala and crushed kasuri methi. Simmer the gravy for another 3–4 minutes on low heat.
8. Add the fried tofu tikka pieces to the gravy. Gently mix and simmer for 2–3 minutes to absorb the flavours.  Adjust salt and spice to taste. Garnish with fresh coriander.
9. Serve hot with garlic naan or jeera rice. 

Vegan Dal Makhni

Ingredients - 

For dal: 

• ¾ cup whole urad dal (black gram)
• ¼ cup rajma (kidney beans)
• 4 cups water (for cooking)
• Salt to taste

For masala:

• 1 tbsp oil or vegan butter
• 1 medium onion, finely chopped
• 1 tbsp ginger-garlic paste
• 2 medium tomatoes, pureed
• ½ tsp turmeric
• 1 tsp coriander powder
• 1 tsp red chilli powder (or to taste)
• 1 tsp garam masala
• 1 tsp kasuri methi (crushed)
• 1–2 tbsp cashew cream (or coconut cream)

Instructions - 

1. Rinse and soak urad dal and rajma overnight (or at least 6–8 hours). 
2. Pressure cook with 4 cups of water and salt for 6–7 whistles, or until soft and creamy. If using an Instant Pot, pressure cook for 30–35 mins on high.
3. Heat oil or vegan butter in a pan.  Add chopped onions and sauté until golden. Add ginger-garlic paste and sauté until fragrant. 
4. Add tomato purée and all the dry spices (turmeric, chilli powder, coriander). Cook until the oil separates and the masala is thick.
5. Add the cooked dal and rajma to the masala. Add water as needed to adjust consistency.
6. Simmer on low for 20–30 minutes, stirring often to build creaminess. The longer, the better.
7. Stir in cashew cream or coconut cream and garam masala. Add crushed kasuri methi for that signature restaurant-style aroma.
8. Tip: You can heat a small charcoal piece, place it inside the dal in a bowl and cover it for a minute. You get the smoky flavour! 

Vegan Indian sweets

Don’t get upset with the name! Foodism is here with exciting vegan Indian sweets which are absolutely drool-worthy and you can enjoy guilt-free. Now you can make Indian sweets with no ghee, no milk, no khoya or butter. 

Vegan Rasmalai

Ingredients - 

For ras malai disc: 

• 1 block (200–250g) firm tofu, pressed
• 1–2 tsp semolina (optional, for texture)
• 1 tbsp lemon juice
• 1 tbsp powdered sugar or maple syrup
• 1 pinch of cardamom powder

For vegan ras:

• 2 cups almond milk or cashew milk (unsweetened)
• ¼ cup soaked cashews (blended into a smooth paste)
• ¼ cup sugar or to taste
• ¼ tsp cardamom powder
• A few saffron strands soaked in 1 tbsp warm water/plant milk
• Chopped pistachios & almonds (for garnish)
• Optional: Rose water (¼ tsp for aroma)

Instructions - 

1. Press tofu to remove excess water (at least 15-20 mins).
2. Crumble tofu into a bowl. Add semolina (optional), lemon juice, sugar, and cardamom.
3. Knead or blend until smooth and pliable.
4. Roll into small balls and flatten into discs—like mini patties.
5. Steam the discs for 8–10 minutes (you can also boil them very gently in water for 2–3 mins and then cool).
6. Heat almond milk on low flame.
7. Stir in cashew paste, sugar, cardamom, and saffron mix.
8. Simmer gently for 8–10 mins till slightly thickened.
9. Add rose water at the end (optional but gives that signature mithai fragrance).
10. Now, assemble - Let the tofu discs cool completely. Gently place them in the warm (not hot) saffron milk. Chill the ras malai for at least 2–4 hours—it gets creamier as it rests!
11. Garnish your vegan ras malai with saffron strands and top with sliced nuts. 

Vegan Chocolate Peda

Ingredients - 

• 1 cup almond flour (or ground blanched almonds)
• 2 tbsp cocoa powder (unsweetened)
• 3–4 tbsp maple syrup or agave (adjust to taste)
• 2 tbsp coconut oil (or vegan butter), melted
• ½ tsp cardamom powder (optional but gives it that mithai vibe)
• 1 pinch of sea salt
• Chopped pistachios or almonds (for garnish)

Instructions - 

1. In a mixing bowl, combine: almond flour, cocoa powder, cardamom powder, and sea salt. Add melted coconut oil & maple syrup.
2. Mix with a spoon, then knead gently with your hands until it forms a soft, moldable dough. If it’s too dry, add a splash of almond milk. Too sticky? Add a bit more almond flour.
3. Pinch off small pieces and roll them into smooth balls. Flatten gently to form traditional peda shapes.
4. Press a pistachio slice or silver varak on top for that festive look!
5. You can serve them immediately or chill them for 10–15 minutes to firm them up slightly. 

Frozen vegan Indian food 

Enjoy your major moments with these frozen vegan Indian food items - perfect for any time munching! 

Mini Vegan Samosa

Ingredients - 

For the dough: 

• 1 cup all-purpose flour (maida)
• 2 tbsp oil (vegetable or coconut)
• ¼ tsp salt
• Water (as needed)
• Optional: ½ tsp ajwain (carom seeds) for flavour

For the filling:

• 2 medium potatoes, boiled & mashed
• ¼ cup green peas (fresh or frozen)
• 1 small onion, finely chopped (optional)
• 1 tsp ginger-chili paste
• ½ tsp cumin seeds
• ½ tsp garam masala
• ½ tsp amchur (dry mango powder) or lemon juice
• ½ tsp turmeric + ½ tsp coriander powder
• Salt to taste
• Chopped cilantro (optional)
• 1 tbsp oil

Instructions - 

1. Mix flour, salt, ajwain, and oil until it resembles breadcrumbs. Add water little by little to form a firm, smooth dough. Cover and let rest for 20–30 minutes.
2. Heat oil in a pan, add cumin seeds. Sauté onions (if using), then add ginger-chili paste. Add turmeric, coriander powder, peas, and mashed potatoes. Stir in garam masala, amchur, salt, and cilantro. Mix well and let it cool.
3. Divide the dough into small balls (about marble-sized for mini samosas). Roll each into a circle (3 inches).
4. Cut the circle in half to form two semi-circles. Form a cone with each semi-circle, and seal the edge with water. 
5. Fill the cone with 1 tsp of filling, and pinch the open end to seal.
6. Brush with oil and air-fry at 180°C (350°F) for 10–12 minutes, turning once.
7. Tip: For a healthier samosa, you can preheat the oven to 200°C (390°F). Bake samosas on a tray for 20–25 minutes, brushing lightly with oil.

Hara Bhara Kebabs

Ingredients - 

• 1 medium potato, boiled & mashed
• 1 cup spinach (blanched & squeezed dry)
• ½ cup green peas (boiled)
• ½ cup coriander leaves
• 1–2 green chillies (adjust to spice level)
• ½ inch ginger
• 1 tbsp mint leaves (optional)
• ½ tsp garam masala
• ½ tsp cumin powder
• Salt to taste
• 2–3 tbsp bread crumbs or oats flour (for binding)
• 1 tbsp cornflour or arrowroot powder
• 1 tsp lemon juice or amchur powder
• Oil for shallow frying or air frying

Instructions - 

1. Blanch spinach: Drop in boiling water for 30 seconds, then dunk in cold water.
2. Squeeze out excess water completely and roughly chop.
3. In a mixer/grinder, blend peas, spinach, coriander, mint, ginger, and chillies into a coarse paste. Do not add water—just pulse to keep the texture.
4. In a bowl, combine mashed potatoes, green paste, spices, bread crumbs and corn flour. Mix well to a soft dough and shape into round or oval kebabs. 
5. Brush lightly with oil and air-fry at 180°C for 12–15 mins. You can also shallow fry in 2-3 tbsp oil until golden brown. 
6. Tip: You can also bake the kebabs at 200°C for 20 minutes, flipping halfway. 

Whether you are going vegan or trying to incline yourself to more plant-powdered dishes, Foodism is here at your rescue. Download Foodism and stay tuned for more such exciting meal recipes!