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November is celebrated as World Vegan Month around the globe to promote benefits of a plant-based lifestyle, raise awareness about environmental sustainability and animal rights. Numerous international surveys and research have found that people are increasingly looking to cut down meat consumption, which has led chefs to experiment with vegan substitutes to cater to the growing demand. To challenge the notion of a boring vegan meal, we asked chefs from all across India to share some of their favourite recipes that are nourishing and flavourful.
From creamy curries to decadent desserts, celebrate the diverse world of plant-based food this World Vegan Month. While there has been a recent global surge in plant-based diets, Indian cuisine has always been vegan friendly. The makhana bhel, which is a popular street food, can become your preferred guilt-free snack.
“Indian cuisine, with its diverse regional flavours and centuries-old culinary traditions, has always offered a wealth of naturally vegan and easily substitutable dishes,” says Chef Avinash Kumar, director of culinary at Novotel Mumbai Juhu Beach. Makhana (fox tail) 80 gm Onion (chopped) 10 gm Tomato (chopped) 10 gm Pomegranate pearls 15 gm Coriander (chopped) 5 gm Chilli (chopped) 5 gm Saunth chutney 5 ml Mint chutney 5 ml Roasted jeera powder 2 gm Chat masala 2 gm Lemon juice 5 ml Salt 2 gm Olive oil 5 ml Turmeric powder 2 gm Vietnamese cuisine, and its vegan variants have gained popularity among vegans around the globe. The crunchy yet refreshing Banh Mi can give your grilled cheese a run for its money.
"This vegan Banh Mi is all about balancing flavours and textures—from the tender chaap to the zesty pickled vegetables and fresh herbs,” says Subhash Shirke, corporate chef at The Pantry. Dutch crunch bread 1 pc Roquette lettuce 40 gm Olive oil pomace 30 ml Soya chaap 90 gm Salt 5 gm Black pepper (crushed) 2 gm Hoisin sauce 30 gm Sambal sauce 40 gm Tomato dressing 30 gm Fresh coriander 20 gm Raw mango (julienned) 60 gm Carrot (julienned) 60 gm Cucumber (julienned) 60 gm Red paprika slice 30 gm 1. Season the vegan soya chaap with salt and freshly crushed black pepper, then cook it on a skillet until lightly browned.
Set aside. 2. Slice the Dutch bread and spread a light layer of garlic butter on each side.
Toast until crisp and golden. 3. Layer the toasted bread with rocket lettuce, followed by the seasoned chaap.
Drizzle hoisin sauce and spicy sambal sauce over the chaap. 4. Top with fresh coriander, raw mango slices, carrot, and cucumber for an added flavour boost.
5. Spread vegan mayo on the top bread slice and add pickled red pepper chili for extra zing. Close the sandwich, cut, and serve fresh.
No list of comforting meals can be complete without some steaming noodles. Pad Thai, or Phat Thai noodles are the national dish of Thailand, but loved my millions around the globe. “The Phat Thai is typically made with shrimp, and scrambled egg, but we have curated a recipe which is vegan.
We have ensured that the dish has the right balance of flavours, and is as sumptuous as ever,” shares Siddharth, chef at Tereza Beach House, Goa. Rice stick noodles 5 MM (soaked) 100 gm Oil 15 ml Tofu (batons and fried) 100 gm Onion (finely sliced) 1 no Fresh red chilies (finely chopped) 1⁄2 tsp Garlic cloves (minced) 4 no Bean sprouts 50 gm Thinly sliced cabbage 50 gm Thinly sliced carrot 50 gm Water 50 ml Light soy sauce 4 tbsp Brown sugar 3 tbsp Tamarind pulp 3 tbsp Water 1⁄2 cup Lemon wedge 1 no Chili flakes 1 gm Spring onions batons 5 gm Roasted peanuts 10 gm Fresh coriander sprig 2 gm Sugar 1 tbsp This vegan twist on the Italian classic is a delightful fusion of flavours and textures. Using quinoa, beetroot, and flax seeds makes it as nutritious as it is indulgent.
“The earthy beetroot, with its vibrant colour and flavour, brings a delightful twist to this wholesome quinoa risotto,” shares Pratyush Swain, chef at Lotus Eco Resort Konark, Odisha. Beetroot 250 gm Quinoa 200 gm Vegetable stock 3 l Extra virgin olive oil 100 l Garlic 50 gm Shallots 100 gm Lemon juice 10 ml Fresh thyme leaves 20 gm Microgreens 1 gm Flax seeds 2 gm If you are a fan of creamy yet spicy curries, this one might leave you craving for more. Ramesh Subrao Adkurkar, executive chef at Fort JadhavGadh, Pune, tells us, "This curry brings together the bold flavors of Thai cuisine with a plant-based twist.
It’s a comforting and nutritious meal, perfect for those looking to enjoy rich, authentic taste without compromising on health or flavour." Red chili peppers (for a milder curry, remove seeds) 1-2 no Lemongrass stalk (white part only), chopped 1 no Galangal or ginger, chopped 1-inch piece Garlic cloves 3-4 no Shallots, chopped 2-3 no Ground coriander 1 tsp Ground cumin 1 tsp Zest of 1 lime Soy sauce 1-2 tbsp Salt to taste Vegan meat (soya chunks or chaap) 1 cup Coconut oil or vegetable oil 1 tbsp Coconut milk 1 cup Vegetable broth or water 1 cup Mixed vegetables (like bell peppers, zucchini, carrots, and bamboo shoots) 1-2 cups Thai basil leaves (optional, for authentic flavour) 1/2 cup Soy sauce or tamari 1 tbsp Lime juice 1 tbsp Salt to taste Pepper to taste Fresh Thai basil or cilantro Sliced red chili (optional) Lime wedges A middle Eastern staple that may as well be the go-to meal for vegans and vegetarians alike, falafel and hummus remain favourites. "The beauty of this dish lies in its simplicity and its commitment to both flavour and wellness.
Each ingredient has a purpose, whether it's nourishing the body or bringing out that authentic Middle Eastern taste,” explains Lalit Verma, senior Chef De Partie at Elina Vara. Dried chickpeas (soaked overnight) 230 gm Green onions, chopped 5-6 no Garlic cloves, minced 4 no Mixed fresh herbs (cilantro, parsley, and mint) 60 gm Sea salt 10 gm Ground cumin 15 gm Ground coriander 15 gm Ground cardamom 10 gm Cayenne pepper (optional) 2 gm Black pepper 1 gm Vegetable oil for frying Fresh lemon juice 60 ml Tahini paste 60 gm Garlic, minced 15 gm Extra-virgin olive oil 30 ml Ground cumin 5 gm Salt to taste Cold water 45 ml Paprika, sumac, or Za’atar for garnish Flour 1 kg Water 580 ml Bread improver 1 gm Gluten (optional for fluffiness) 2 gm Yeast 25 gm Salt 25 gm Sugar 20 gm If you are wondering whether you’d have to give up chocolate to be vegan, here is a rich cake that will curb your doubts. "Our signature vegan cake recipe is our way of spreading love and compassion through food.
We want everyone to enjoy every decadent bite, knowing they’re supporting sustainable and cruelty-free cuisine,” says Sunil Singh, chef at The Bluebop Café. Almond milk 1 1/2 cups Canola oil 1⁄2 cup Unsweetened cocoa powder 1⁄2 cup Granulated sugar 1 cup Baking powder 2 tsp Salt 1 tsp Vanilla extract 2 tsp All-purpose flour 1 1/2 cups Chopped walnuts (optional) 1 cup Unsalted vegan butter (softened) 1/2 cup Powdered sugar 1 1/2 cups Unsweetened cocoa powder 1/2 cup Non-dairy milk 2 tbsp 1. Preheat oven to 350°F (180°C).
Grease two 9-inch round cake pans. 2. In a large mixing bowl, whisk together non-dairy milk, oil, cocoa powder, sugar, baking powder, salt, and vanilla extract.
3. Gradually add flour; mix until combined. Fold in walnuts, if using.
4. Divide batter evenly between prepared pans; smooth tops. 5.
Bake for 25 to 30 minutes or until a toothpick inserted comes out clean. 6. For frosting, combine softened vegan butter, powdered sugar, cocoa powder, and non-dairy milk in a mixing bowl; beat until smooth.
7. Assemble cake by spreading frosting between layers and on top..
