Category: Vegan Recipes

10 Easy Vegan Recipes | Vegan Indian Foods by Manjula’s Kitchen

Embracing a vegan lifestyle doesn’t mean you have to give up on the rich and flavorful experience of Indian cuisine. Here at Manjula’s Kitchen, we bring you a collection of vegan Indian food that is both delicious and easy to prepare. Let’s dive into 10 easy vegan recipes that will make your meals exciting and nutritious. These vegan Indian recipes are perfect for anyone looking to incorporate more plant-based meals into their diet.

1. Vegan Aloo Gobi

Aloo Gobi is a classic Indian dish made with potatoes and cauliflower. This flavorful and hearty dish is a staple in many Indian households and is a great example of vegan Indian food that is both satisfying and healthy. The combination of tender potatoes and cauliflower florets cooked with aromatic spices like cumin, turmeric, and garam masala makes this dish irresistible. Aloo Gobi is not only delicious but also easy indian recipes to prepare, making it a perfect choice for busy weeknights. Serve it with roti or rice for a complete meal.

2. Chana Masala

Chana Masala is a spicy and tangy chickpea curry that is a favorite among many. It’s one of the 10 easy vegan recipes that you can prepare quickly, and it’s packed with protein and flavor, making it a perfect vegan food recipe. Chickpeas are simmered in a rich tomato sauce flavored with an array of spices like coriander, cumin, and chili powder. This dish is hearty and comforting, ideal for lunch or dinner. Pair it with steamed basmati rice or warm naan for a satisfying meal.

3. Vegan Palak Tofu

Palak Tofu is a delicious twist on the traditional Palak Paneer. Instead of paneer, tofu is used to keep this dish vegan. The creamy spinach sauce pairs perfectly with the tofu, creating a nutritious and tasty vegan Indian recipe. Spinach is blended into a smooth puree and cooked with spices, then combined with tofu cubes to create a delightful dish. This vegan version retains all the flavors of the original and is a fantastic way to enjoy spinach and tofu in a new and exciting way. Serve it with jeera rice or chapati.

4. Baingan Bharta

Baingan Bharta is a smoky and flavorful eggplant dish that is popular in north indian recipes. This dish is made by roasting eggplants and cooking them with tomatoes, and spices, making it a delightful addition to your collection of vegan food recipes. The roasting process gives the eggplant a unique smoky flavor, which is then enhanced by the addition of spices like cumin, coriander, and garam masala. Baingan Bharta is perfect as a side dish or a main course when served with roti or rice.

5. Vegan Vegetable Biryani

Vegetable Biryani is a fragrant and flavorful rice dish cooked with a variety of vegetables and spices. This vegan version is just as delicious as the traditional one, making it a must-try among vegan Indian recipes. The rice is layered with a mixture of vegetables like carrots, peas, and bell peppers, along with aromatic spices such as cardamom, cinnamon, and cloves. Biryani is a complete meal in itself and can be enjoyed with a side of raita or salad.

6. Tofu Tikka Masala

Tofu Tikka Masala is a vegan take on the classic Chicken Tikka Masala. Tofu is marinated in spices and yogurt, then cooked in a rich and creamy tomato sauce. This dish is perfect for those looking for vegan food recipes that are both hearty and flavorful. The tofu absorbs the flavors of the marinade and the sauce, resulting in a dish that is rich and satisfying. Serve it with basmati rice or naan to soak up the delicious sauce.

7. Vegan Rajma

Rajma is a kidney bean curry that is a staple in North Indian cuisine. This vegan version is just as delicious and comforting, making it a great choice for anyone seeking vegan Indian food that is both nutritious and satisfying. Kidney beans are cooked in a spiced tomato gravy, flavored with a blend of spices like cumin, coriander, and garam masala. Rajma is traditionally served with rice, making it a wholesome and filling meal.

8. Masoor Dal

Masoor Dal is a simple yet flavorful red lentil curry. It’s one of the easiest vegan Indian recipes to prepare and is packed with protein and fiber, making it a healthy addition to your meal rotation. Red lentils are cooked with tomatoes, and spices, creating a comforting and nourishing dish. Masoor Dal is perfect for a quick lunch or indian dinner recipes and can be enjoyed with rice or chapati.

9. Vegan Korma

Vegan Korma is a creamy and mildly spiced curry made with a variety of vegetables and a rich coconut-based sauce. This dish is perfect for those looking for 10 easy vegan recipes that are both luxurious and easy to make. The vegetables are simmered in a sauce made from coconut milk, cashews, and spices, resulting in a dish that is rich and flavorful. Vegan Korma can be served with rice or naan for a complete meal.

10. Vegan Pulao

Vegan Pulao is a simple and flavorful rice dish cooked with vegetables and aromatic spices. It’s a versatile dish that can be enjoyed on its own or as a side, making it a great addition to your list of vegan Indian food recipes. The rice is cooked with vegetables like peas, carrots, and bell peppers, along with spices such as cumin, cinnamon, and bay leaves. Vegan Pulao is perfect for a quick and easy meal and can be paired with raita or a salad.

Conclusion

These 10 easy vegan recipes showcase the versatility and richness of vegan Indian food. From hearty curries to flavorful rice dishes, these recipes are sure to bring joy and nutrition to your table. Explore more vegan Indian recipes and discover the delicious possibilities of plant-based cooking with Manjula’s Kitchen. Happy cooking and enjoy your journey with vegan food recipes!

By incorporating these dishes into your diet, you’ll be able to enjoy a wide variety of delicious and nutritious foods. Whether you’re looking for breakfast, snacks, main courses, or desserts, there’s a vegan Indian recipe to suit every taste. Don’t forget to check out Manjula’s Kitchen for more inspiration and culinary delights. Happy cooking and happy eating!

Jalebi (Sweet)
Jalebi, Crispy Juicy Sweet

Jalebi is a warm crispy, delicious treat. It can best be described as funnel cake. In my home town jalebi was served for the breakfast treat like pancakes. It was a treat to have jalebi and kachori for a hearty breakfast. Jalebi was mostly eaten by themselves, but some time we soaked the jalebi in warm milk and that tasted delicious. I know jalebi is mostly served as dessert but for me jalebi still makes the best breakfast treat.

4 from 6 votes

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Prep Time 10 minutes
Cook Time 15 minutes
Fermenting time 1 hour
Total Time 25 minutes

Course Dessert
Cuisine Indian

Servings 3 people

Ingredients

For Jalebi Batter
1/2 cup all purpose flour maida, plain flour
1 tsp besan gram flour
1/2 tsp yeast
1/2 tsp oil
1/2 tsp sugar
1/3 cup lukewarm water (as needed)
For Syrup
1 cup sugar
1/2 cup water
1/8 tsp crushed cardamom
few strands saffron
1 tsp lemon juice
Also need oil to fry

Instructions

Making the Batter
Dissolve the yeast in warm water and let it sit for about five minutes.
Mix the flour, besan (gram flour), oil, and sugar together. Add the yeast solution to the flour and mix to make a smooth batter. Set the batter aside in a warm place for one hour.
Make sure the batter is fermented, but do not over-ferment. After fermenting the batter will be a little lacy.
Making the Syrup
Boil the sugar and water together. Add the lemon juice and saffron and turn off the heat. (The lemon juice keeps the mixture from crystallizing).
Making Jalebis
Heat the oil in a flat frying pan about one inch deep. To test, put one drop of batter in the oil. The batter should sizzle and rise into a ball without changing color right away.
Fill the Jalebi batter into a piping bag with a #3 nozzle. You can also use an empty ketchup or mustard bottle.
Squeeze the Jalebi batter out into the hot oil in pretzel shapes about two inches in diameter. Fry the Jalebis until light golden-brown on both sides.
Transfer them into the warm syrup. Let the jalebis soak in the hot syrup a few seconds, then take them out.
Serve hot. Enjoy!

Notes
Variations
Try sprinkling cinnamon powder or drizzle melted chocolate over the Jalebis for a creative touch.
Serving Suggestion
In North India Jalebi is a breakfast treat accompanied with Urad Dal Puri and Methi Chutney.

Keyword All Time Dessert, Breakfast, jalebi

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April 2, 2007
Potato Curry with Yogurt Gravy
Potato Curry With Yogurt

This recipe consists of potatoes combined with a creamy yogurt gravy its a nice creamy gluten-free recipe. It tastes great with Puris.

3.88 from 8 votes

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Prep Time 10 minutes
Cook Time 10 minutes
boiling potatoes 20 minutes
Total Time 20 minutes

Course Main Course
Cuisine Indian

Servings 4 people

Ingredients

2 large boiled potatoes
2 tbsp oil
1/2 tsp cumin seeds jeera
1/8 tsp asafetida hing
2 tsp besan gram flour
1 bay leaf
4 tbsp yogurt dani, curd
1 tsp grated ginger
1 tsp green chili finely chopped
1 tbsp doriander powder dhania
1/2 tsp turmeric haldi
1/2 tsp peprika
1/4 cup cilantro finely chopped hara dhania
1-1/2 cup water use as needed

Instructions

Boil the potatoes until they are tender. Peel and cut them in bite size pieces.
Mix the yogurt, ginger, green chilies, turmeric powder, coriander powder and paprika into a paste. Set aside.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add the cumin seeds and asafetida. After the cumin seeds crack, add the bay leaf and besan (gram flour). Stir for about half a minute until the besan (gram flour) is golden-brown.
Add the yogurt paste and stir-fry for about 2 minutes on medium heat until the paste starts leaving the oil from the sides.
Add about one cup of water. After the gravy boils, let it cook on low-medium heat for 4 to 5 minutes. Adjust the water in gravy to your liking.dd the potatoes and let it cook for 2-3 minutes.
Add the cilantro and salt and continue to cook for a few minutes. Serve with any kind of bread.

Notes
Suggestions
Use variety of vegetables, such as green peas, carrots, and cauliflowers, as a substitute for the potatoes. The recipe for the gravy remains the same. Serve with Matar Paratha, Gobi Paratha.

Keyword Aloo With Dahi, Easy, Kid Friendly, Spicy Potatoes

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March 6, 2007
Puri, Indian Puffed Flat Bread
Puri, Indian Puffed Flat Bread

Puri is whole wheat fried bread, made on special occasions. Especially popular with children. It goes well with mutter paneer and other thick gravy recipes.

4 from 4 votes

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Course Main Course
Cuisine Indian

Servings 2 people

Ingredients

1 cup whole wheat flour
1/2 tsp salt
1 tsp oil
1/3 cup water, use as needed

Instructions

Mix whole-wheat flour and salt. Add water as needed to make firm dough. Oil your palm and knead the dough until it is pliable. Cover the dough with a damp cloth and set it aside to rest at least ten minutes.
Divide the dough in eight equal parts. Form these into smooth balls, rolling the dough between your greased plams.
Roll the dough balls into seven inch circles. If the dough sticks to the rolling pin or rolling surface, put a drop of oil on the rolling pin and on the rolling surface. Roll four or five puris before you start frying. Do not roll all the puris at once, as they will dry out and fail to puff.
Heat at least one inch of oil in a frying pan over medium high heat. When the oil is moderately hot, a small piece of dough dropped into the oil will float immediately to the top.
Place one puri at a time in the frying pan and press it with a skimmer. The puris should puff up right away. Turn the puris over. Puri should be light creamy brown on both sides. Take the puris out and place them on paper towels to absorb the excess oil.
Serve puri hot or store in covered container after they cool to room temperature.

Notes
Tips:
Do not roll the puris on a floured surface. If it seems that you need to flour the surface that is an indication that the dough is too moist. In this case, put a drop of oil on the surface and on the rolling pin.
If the oil is not hot enough, the puris will not puff and will be greasy.
Variations:
Add your choice of spices or one or more dry herbs to the flour when making dough. Red pepper flakes, asafetida, dry mint leaves, dry fenugreek leaves, or any other dry herb can be used.

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February 25, 2007
Vegetable Rice (Pulav)
Vegetable Rice – Vegetable Pulav

Vegetable pulav is a mix of spicy vegetables with rice. This is a great dish for lunch. If you are not in the mood to prepare a big meal, use vegetable pulav as a one-dish meal. Serve with yogurt, pickle, papadam or chutney.

5 from 2 votes

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Course Main Course
Cuisine Indian

Servings 2 people

Ingredients

For Rice
1 cup basmati or long grain rice
2 cup water
2 tbsp oil canola, vegetable
1 tsp cumin seeds jeera
2 bay leaf taj pata
1 tsp salt
For Vegetables
3 tbsp oil canola, vegetable
1 tsp cumin seeds jeera
1 medium sized potato, chopped into 1/2″ cubes
1 carrot sliced
1 cup cauliflower, cut into small pieces
1 cup frozen green peas
1/2 red bell pepper, chopped
2 long sliced green chilies
1 tsp grated ginger
1 tsp salt
1/2 tsp garam masala
1 tbsp lemon juice
For Garnishing
2 tbsp finely chopped cilantro hara dhania

Instructions

Preparing the rice:
Heat the oil in a saucepan. Test the oil by adding one cumin seed; if seed cracks right away oil is ready. Add cumin seeds after cumin seeds crack add bay leaves and stir for few seconds. Next add the rice. Stir-fry for 2 minutes.
Add water and salt, bring to a boil and turn the heat to low. Cover the pan. Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.
Preparing the vegetables:
Use a frying pan to cook the vegetables. Add the vegetables in steps, the vegetables that need the most time to cook are added first and the vegetables that need the least time will be added last.
Heat the oil in frying pan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds after cumin seeds crack, add potatoes, stir-fry them for about 2 minutes.
Add cauliflower and carrots. Let them cook for about another 3 minutes, stirring occasionally.
Next add green peas, bell pepper, ginger and green chilies. Let the vegetables cook for a few minutes till vegetables are tender. Turn off the heat.
Add garam masala and lemon juice.
Next gently fold the rice into the vegetables. Transfer to a serving dish and garnish the rice dish with cilantro.

Keyword Gluten Free, Vegan

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How to make Pulav Rice Recipe – Manjula’s Kitchen

Vegetable pulao is a flavorful gluten-free vegan blend of spicy vegetables combined with rice, making it an excellent lunch option. This dish proves particularly convenient when you prefer a quick & easy meal. Utilize vegetable pulav as a standalone one-dish meal, or complement it with yogurt, pickle, papadam, or chutney for a satisfying and well-rounded dining experience.

Preparing Pulav Rice:

Embark on a culinary adventure as you delve into the meticulous process of crafting a delightful pulav rice recipe. Begin by heating oil in a saucepan, creating a canvas for the infusion of rich flavors. Ensure the oil is at the optimal temperature by conducting a cumin seed test; the satisfying crackle indicates readiness. Enrich the aromatic foundation by introducing additional cumin seeds and fragrant bay leaves, setting the stage for an enticing pulav rice experience.

As you add the rice to the pan, engage in a 2-minute stir-fry, allowing each grain to absorb the essence of the spices—a vital step in mastering the art of how to make pilav rice. The introduction of water and salt transforms the mixture into a bubbling concoction, simmering on low heat for 15 minutes until the rice attains a tender texture, releasing a fragrant aroma that defines the pulav rice recipe. Conclude this flavorful journey by delicately fluffing th