Manjula's Kitchen

Tag: Vegan Desserts

Delightful and Easy Vegan Desserts
Introduction
Indulging in vegan desserts can be a delightful experience that aligns with your dietary preferences and ethical choices. These desserts are not only free from animal products but are also packed with flavor, creativity, and nutrition. 

Whether you are looking for easy vegan desserts to make at home or seeking the best vegan desserts for a special occasion, this guide provides a variety of recipes and ideas along with vegan indian desserts to satisfy your sweet tooth.
Benefits of Vegan Desserts

Healthier Options: Many vegan desserts are made with whole, natural ingredients that can be lower in saturated fats and refined sugars. Check out some of our healthy Indian recipes to explore a better palette. 
Ethical and Environmental: Choosing vegan desserts supports animal welfare and reduces environmental impact.
Inclusive: Vegan desserts are suitable for those with dairy allergies, making them a versatile option for gatherings. Some of these recipes can be incorporated even in festive seasons and festivals for they are easy christmas recipes.

Popular Vegan Desserts
1. Vegan Chocolate Cake
A rich and moist vegan chocolate cake is a classic choice that never disappoints. Made with cocoa powder, plant-based milk, and a touch of coffee, this cake is perfect for any celebration.
2. Vegan Cheesecake
Vegan cheesecake, made with cashews or tofu, offers a creamy and tangy alternative to traditional cheesecake. Top it with fresh berries or a fruit compote for added flavor.
3. Vegan Brownies
Gooey and fudgy vegan brownies are an easy treat to whip up. Use ingredients like almond flour, coconut oil, and dark chocolate to create a decadent dessert.
Easy Vegan Desserts
4. Fruit Sorbet
Fruit sorbet is one of the simplest easy vegan desserts you can make. Blend frozen fruits like mango, strawberry, or pineapple with a bit of sweetener and enjoy a refreshing treat.
5. Chia Pudding
Chia pudding is a versatile and nutritious dessert. Mix chia seeds with almond milk and a natural sweetener, then let it sit overnight. Add toppings like fresh fruit, nuts, and coconut flakes.
6. Energy Balls
Energy balls are a quick vegan dessert that requires no baking. Combine dates, nuts, cocoa powder, and a pinch of salt in a food processor, roll into balls, and refrigerate.
Best Vegan Desserts
7. Vegan Tiramisu
Vegan tiramisu, made with layers of coffee-soaked ladyfingers, vegan mascarpone, and cocoa powder, is a luxurious dessert that impresses.
8. Vegan Panna Cotta
Vegan panna cotta, created with coconut milk and agar-agar, offers a creamy texture and can be flavored with vanilla, coffee, or fruit purees.
9. Vegan Ice Cream
Homemade vegan ice cream, made with coconut milk or almond milk, is a delightful and customizable treat. Add mix-ins like chocolate chips, fruit, or nuts.
Quick Vegan Desserts
10. Banana Nice Cream
Banana nice cream is a quick vegan dessert that requires only one ingredient: frozen bananas. Blend them until smooth and creamy, and enjoy as is or with your favorite toppings. Banana nice cream comes in easy indian recipes to follow. 
11. Vegan Mug Cake
A vegan mug cake is perfect for when you want a single-serving dessert in a hurry. Mix flour, cocoa powder, sugar, baking soda, and plant-based milk in a mug, microwave, and enjoy.
12. Coconut Macaroons
Coconut macaroons, made with shredded coconut and sweetened condensed coconut milk, are quick to prepare and bake. They are chewy, sweet, and perfect for any occasion.
Vegan Desserts Recipes
13. Vegan Apple Crisp
Vegan apple crisp is a comforting dessert made with sliced apples, cinnamon, and a crumbly oat topping. Serve warm with a scoop of vegan ice cream.
14. Vegan Lemon Bars
Vegan lemon bars, with a buttery crust and tangy lemon filling, are a delightful treat. Use fresh lemon juice and zest for the best flavor.
15. Vegan Pumpkin Pie
Vegan pumpkin pie, made with a creamy pumpkin filling and a flaky crust, is perfect for fall. Use coconut milk and a blend of spices to enhance the flavor.
FAQs about Vegan Desserts
What are vegan desserts? 
Vegan desserts are sweet treats made without any animal products, including dairy, eggs, and honey.
What are some easy vegan desserts? 
Easy vegan desserts include Fruit Sorbet, Chia Pudding, and Energy Balls.
What are the best vegan desserts? 
The best vegan desserts often include classics like Vegan Chocolate Cake, Vegan Cheesecake, and Vegan Tiramisu.
What is a quick vegan dessert? 
A quick vegan dessert is one that can be prepared in a short amount of time, such as Banana Nice Cream or a Vegan Mug Cake.
How do you make vegan desserts? 
Vegan desserts recipes typically involve substituting animal products with plant-based alternatives like almond milk, coconut oil, and flaxseeds.
Conclusion
Exploring the world of vegan desserts opens up a realm of delicious and creative possibilities. From rich and decadent cakes to light and refreshing sorbets, there’s a vegan dessert for every occasion and preference.

Whether you’re looking for easy vegan desserts or aiming to try the best vegan desserts, these recipes provide a satisfying and ethical way to indulge your sweet tooth. For more exciting vegan dessert ideas and recipes, visit Manjula’s Kitchen and discover the joy of Indian vegetarian and vegan cooking.

This article offers a comprehensive guide to vegan desserts, highlighting various vegan desserts recipes and discussing the benefits and ease of preparation. By exploring these recipes, you can find the best vegan desserts that suit your tastes and dietary preferences. Enjoy the process of making and savoring these delightful vegan desserts!

  • Steamed Buns with Coconut Filling

    Steamed Buns with Coconut Filling

    Recipe submitted by Keshu Patel

    Steamed Bun w/ Coconut Filling

    Steamed Buns with Coconut Filling

    The dough recipe is quiet easy to follow and the filling used here is very simple. Dough can be filled with variety of vegetable, meat or sweet fillings. Its a good healthy, vegan appetizer.
    This coconut filling is also very versatile and can be used to fill puff pastries or even spring roll sheets to form spring rolls or samosas. Combinations are endless and sky is the limit!
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    Prep Time 30 minutes
    Cook Time 30 minutes
    Course Appetizer, snacks
    Cuisine asian
    Servings 8 buns

    Ingredients
      

    For Dough:

    • 1/2 cup Luke Warm Water (between 105 and 110 degrees Fahrenheit)
    • 1 teaspoon Active Dry Yeast
    • 1 tablespoon Vegetable Oil
    • 1/2 teaspoon Sugar
    • 1 1/2 cups All Purpose Flour
    • 1/4 teaspoon Salt
    • Oil Spray

    For Filling:

    • 6 ounces Fresh Coconut – shredded (about 1/2 coconut or 2 1/2 cups shredded)
    • 2 tablespoons Sugar (Adjust to taste)
    • Pinch of Salt

    Other

    • 8 Standard Cupcake Liners or Parchment Paper cut into 4 inch squares

    Instructions
     

    Method

    • In a large bowl, combine water, yeast, oil and sugar. Mix with a spoon until well combined.
    • Sift in flour and salt into the liquid mixture and stir with a wooden spatula to combine. When it becomes hard to stir, start kneading dough with hands until smooth for about 2 to 3 minutes.
    • Lightly coat the bowl with oil spray, put dough, turn once to coat with oil, cover and leave it in warm area for about 40 minutes or until doubled in size. (For faster rising, place the bowl in a larger bowl filled with warm water)
    • Knead the dough for about a minute to remove air, cover and leave it again for another 30 minutes.
    • Meanwhile, in a medium size pan combine coconut, sugar, salt and cook over medium low heat stirring frequently until sugar is melted for about 2 to 3 minutes. Remove from heat and let it cool completely.
    • Place cupcake liners 1 inch apart on the rack of a steamer and keep aside.
    • Take dough and divide into 8 equal portions. (Keep unused dough covered to prevent from drying out.)
    • On lightly floured surface, roll each portion into approximately 4 inch circles leaving center thicker than edges.
    • Take a heap tablespoon (or 1/8) of filling and place in middle of the circle. Gather the edges of the dough and conceal the filling by pinching and sealing the edges while forming pleats. Twist ends off to seal and close; and place it in prepared steamer rack.
    • Continue rolling and filling rest of the dough, cover and let it rise for 20 minutes.
    • Steam the buns for 20 minutes, covered and undisturbed.
    • Turn off the heat, remove buns from steamer and serve.

    Notes

    Additional Notes:
    Steamed buns can be kept at room temperature for a day or two. Keep them in fridge for few more days after that. Before serving, wrap it with damped paper towel and microwave for 10 to 15 seconds.
    Tried this recipe?Let us know how it was!
  • Apple Custard with Strawberry Sauce

    Apple Custard with Strawberry Sauce

    Recipe submitted by Kamakshi Kshirsagar

    Apple Strawberry Sauce

    Apple Custard with Strawberry Sauce

    Apple custard is a nice gluten-free dessert with the red strawberry sauce to give a holiday touch. The uncooked apples and roasted almonds give it a nice texture.
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    Course Dessert
    Cuisine Indian
    Servings 0

    Ingredients
      

    for Sauce

    • 2 cups (500 grams) strawberries, rinsed, green tops removed (frozen will work)
    • 1/4 to 1/3 cup sugar (depends on sweetness of berries)
    • 1/2 tbsp lemon juice
    • 2 tbsp water
    • 1 tbsp cornstarch dissolved into 2 tbsp water

    for Custard

    • 2 cups milk
    • 3 tbsp custard powder ( I used vanilla flavor.)
    • 3/4 cup sugar
    • 10-15 roasted chopped almonds
    • 1/2 tsp cardamom powder
    • 1 1/2 cup chopped apple (you can use chikoo, banana, grapes too)
    • 1/4 cup pomegranate seeds 

    Instructions
     

    for Strawberry Sauce

    • Mix strawberries, sugar, lemon juice and water in a pot.
    • Heat the mixture in medium flame for 13-15 mins.
    • Keep the pot covered (occasionally stir).
    • When the strawberries are tender and can easily cut by spoon, this is the time to add the corn starch dissolved in water. Stir it nicely and turn off the heat. Let the mixture cool for 10 mins.
    • Put the mixture in blender and make a puree. Strawberries has seeds on sides. Strain the sauce to remove these seeds. Keep the sauce in refrigerator.

    for Custard

    • Take some (3-4 tbsp) milk and mix custard powder to it.
    • Heat rest of the milk at medium flame, add sugar to it.
    • Just before boiling add the custard powder mixture (made in step 1) to the milk. Add the cardamom powder.
    • Keep stirring the milk till it boils. After boiling take the pot away from heat. Add roasted chopped almonds. Let it cool for an hour.
    • Add the fruits to custard.
    • Keep the mixture in refrigerator.
    • While serving add 1 tsp strawberry sauce at bottom of the bowl. Add the fruit custard and top it with the strawberry sauce. See Photo.

    Notes

    Additional:
    Decorate with some fresh mint leaves (optional).
    Tried this recipe?Let us know how it was!
  • Almond Saffron Milk (Badam Milk)

    Almond Saffron Milk (Badam Milk)

    Almond Saffron Milk

    Almond Saffron Milk (Badam Milk)

    Almond saffron milk is a festive healthy drink; this can be served hot or cold. Milk with blend of nuts and flavored with saffron to give a beautiful orange-yellow color and distinctive flavor and aroma.
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    Course Beverages
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    Ingredients:

    • 20 Oz  milk
    • 10 almonds
    • 10 pistachios
    • 1/4  teaspoon cardamom powder
    • 2 tablespoons sugar adjust to taste
    • few strands of saffron

     For Garnishing

    • 1 teaspoon thinly sliced pistachios

    Instructions
     

     Method

    • Soak the almonds and pistachios ten minutes in hot water. Peel the skin off the almonds and pistachios.
    • Grind the almonds and pistachios until smooth, using two to three tablespoons of milk.
    • Boil the remaining milk in a heavy bottom pan over medium high heat, stirring occasionally to prevent burning.
    • Add the almond paste, sugar, cardamom and saffron strands. Lower the heat to low and let it simmer four to five minutes, stirring often. Turn off the heat.
    • Serve warm or chilled. Garnish with pistachios.
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  • Butternut Squash Gnocchi in Coconut Curry Sauce

    Butternut Squash Gnocchi in Coconut Curry Sauce

    Recipe submitted by Nibedita Das

    Butternut Squash Bnocchi in Coconut Curry Sauce

    Butternut Squash Gnocchi in Coconut Curry Sauce

    Butternut Squash Gnocchi in Coconut Curry Sauce is an Indian-Italian inspired vegan fusion recipe. Italian cuisine is my favorite and this is an Indian twist to a classic Italian soft dumpling – gnocchi. Hope you enjoy!
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    Prep Time 50 minutes
    Cook Time 30 minutes
    Course vegan
    Cuisine Indian
    Servings 7 people

    Ingredients
      

    Ingredients:

    • 1 1/2 to 2 lb butternut squash, peeled and cut into 1” cubes
    • 14 oz can of coconut milk
    • 2 cups all-purpose flour (plus a little more to coat surface you are working on)
    • 1/2 cup extra firm tofu, pureed
    • 1/2 cup vegetable stock
    • 1 cup green peas (fresh or frozen/thawed)
    • 1 medium yellow onion, chopped
    • 1 medium lemon (optional)
    • 5 cardamom pods, bruised
    • 5 cloves
    • 5 cloves of garlic, peeled and grated
    • 3 tbs olive oil
    • 2 tbs unsalted butter
    • 1 1/2 tbs curry powder
    • 4 1/2 tsp salt
    • 1 1/2 tsp red chili powder
    • 1 tsp garlic powder
    • 1 tsp black pepper

    Instructions
     

    Method

    • Prepare butternut squash: Peel and cut into 1” cubes. Microwave until soft (approx 10m) and then puree in blender. Set aside.
    • Make Gnocchi:
    • Put 2 cups of flour in center of a flat work surface. Add 1 tsp salt and 1 tsp black pepper, 1 tsp garlic powder, 1 tbs olive oil. Mix ingredients together.
    • Make a well in the center of flour mixture. Add 2 cups of pureed butternut squash. Slowly incorporate flour beginning with inner rim of the well.
    • When flour is incorporated, gather dough into a round ball. Knead mixture until smooth (approx 4-5m).
    • Divide dough into 6 equal pieces. Roll each piece into 1” diameter log. Cut this into ½”-long pieces to make gnocchi
    • Transfer gnocchi to a baking sheet and cover with damp paper towel.
    • Repeat process with rest of the gnocchi dough.
    • Bring 6 qt of water to a boil with 3 tsp salt in large pot over high heat. Add gnocchi and boil until they rise to surface of water (approx 3-4 minutes).
    • While Step #3 is ongoing, heat a large nonstick skillet over high heat. Add 2 tbs olive oil, butter, cardamom, cloves, onion, garlic, and peas. Cook for approx 3 minutes or until onions and garlic lightly browned.
    • Reduce heat to medium. Add ½ tsp salt, chili powder, and curry powder. Stir for a minute.
    • Add coconut milk, ½ cup butternut squash puree, and tofu puree. Combine all ingredients for another 2 minutes or so. Then add vegetable stock and let simmer for another 2 minutes.
    • Using slotted spoon, transfer cooked gnocchi to skillet and toss to combine.
    • Serve immediately with freshly squeezed lemon juice as garnish.
    Tried this recipe?Let us know how it was!
  • Til ki Burfi (Sesame Seed Burfi)

    Til ki Burfi (Sesame Seed Burfi)

    Til Burfi (Sesame Seed Treat)

    Til ki Burfi (Sesame Seed Burfi)

    Til ki Burfi is a healthy, quick & easy way to make home-made sweet snack which can also be offered as a dessert post meal. Its a must try recipe during winters.
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    Course Dessert
    Cuisine Indian
    Servings 24 pieces

    Ingredients
      

    Ingredients

    • 1 cup heavy milk
    • 1 cup milk powder
    • 3/4 cup sesame seeds
    • 1/2  cup sugar
    • 1/8 teaspoon cardamom powder

    Instructions
     

    Method

    • Roast sesame seeds over medium heat till they are golden in color. This should take about 3-4 minutes. Keep aside.
    • In a non-stick frying pan add heavy cream and milk powder mix it well. Cook over medium-high heat, stir continuously till the mixture starts to bubble.
    • Lower the heat to medium and keep stirring and scraping the sides and bottom of the pan, until mixture is reduced to thick paste and starts coming together. This should take 8-10 minutes.
    • Add roasted sesame seeds and mix well. Stir for another 2-3 minutes until mix start looking soft dough.
    • Lower the heat to low and add sugar and cardamom powder and mix it well. This will become soft in texture after adding sugar.
    • Keep stirring for 1-2 minutes and bring the burfi back to dough texture.
    • Spread burfi mixture onto the greased plate, approximately ½ inch thick. Let it sit for at leadt two hours at room temperature. Cut burfis to desired shape; square or diamond shape works well.
    • The burfis will store well in an airtight container, at room temperature for up to 2 weeks.
    Tried this recipe?Let us know how it was!
  • Delightful Bread Swirls

    Delightful Bread Swirls

    Recipe submitted by Satyasree Nivas

    Delightful Bread Swirls

    Delightful Bread Swirls

    These bread swirls are a healthy delightful appetizer. In most of my parties when kids are invited they need something that is easy to hold and filling too. Kids don't like to carry their food on plate so I got this idea for them but it became a party hit with adults too! Potato is a versatile veggie that can be eaten in different forms. These bread swirls are crispy on the outside with a soft and cheesy potato stuffing.
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    Course Bread
    Cuisine Indian
    Servings 0

    Ingredients
      

    Ingredients:

    • 5 bread slices
    • 1 cup boiled potato
    • 3/4 cup chopped boiled veggies(carrot,peas,cauliflower)
    • 2 chopped green chilli
    • 1/2 tsp chat masala
    • 1/2 tsp channa masala
    • 3 tbsp mozzarella cheese
    • salt to taste

    Instructions
     

    For Stuffing

    • Mash all the above ingredients except bread and cheese to a smooth paste and keep aside.

    Preparing the Bread Sheet

    • Remove the sides of the bread n join them with little water edge to edge overlapping 1 cm.
    • Now use a rolling pin flatten the bread gently.

    Preparing the Bread Swirls

    • Now spread the stuffing evenly on the bread sheet and leave the last 1 cm for sealing.
    • Sprinkle the cheese on the stuffing n roll it slowly from one end and seal
    • the end gently with little water.
    • Then wrap it plastic sheet n freeze for 30 min.
    • After 30 min unwrap it n cut the roll into thin slices of 1 cm thickness.

    Notes

    Toast each slice on a tawa with medium flame till golden brown on both the sides or in a preheated oven at 375F for 15 min.
    Then bake for 7 mins each side or till golden brown.You delightful bread swirls are ready and can be served with tomato ketchup.
    Tried this recipe?Let us know how it was!