Craving vibrant, satisfying meals without animal products? Indian cuisine is a treasure trove of plant-based delights, brimming with color, flavor, and nutrition.
Whether you’re a new vegan or just looking to add more wholesome meals to your week, these 10 easy vegan Indian recipes are here to impress. From comforting curries to spicy snacks and hearty dals, you’ll find dishes that are quick to prepare and perfect for busy nights or relaxed weekends.
All recipes use accessible ingredients and can be adjusted for your spice preference. Dive in and discover how simple and joyful vegan Indian cooking can be!
Why You’ll Love This Recipe
Indian cuisine naturally lends itself to vegan cooking, using an abundance of vegetables, lentils, spices, and grains. These recipes are:
- Quick & Simple: Most dishes take under 40 minutes.
- Budget-Friendly: Uses pantry staples and seasonal produce.
- Nutritious: Packed with protein, fiber, and essential vitamins.
- Customizable: Easily adjustable for spice, texture, and ingredients.
- Authentic Taste: Bursting with traditional Indian flavors, minus the dairy or meat.
Whether you’re a longtime fan of Indian food or a curious beginner, these recipes will become staples in your kitchen.
Ingredients
| Ingredient | Approximate Amount |
|---|---|
| Onions | 6 medium |
| Tomatoes | 8 medium |
| Garlic cloves | 12-14 |
| Fresh ginger | 3-inch piece |
| Potatoes | 5 medium |
| Spinach | 1 large bunch |
| Basmati rice | 2 cups |
| Red lentils (masoor dal) | 2 cups |
| Chickpeas (canned or cooked) | 3 cups |
| Cauliflower | 1 head |
| Green peas | 2 cups |
| Carrots | 3 medium |
| Assorted Indian spices (cumin, coriander, turmeric, garam masala, mustard seeds, chili powder) | See individual recipes |
| Coconut milk | 2 cans |
| Cooking oil (vegetable, coconut, or sunflower) | As needed |
| Salt & pepper | To taste |
| Lemon/Lime | 2-3 |
| Fresh cilantro | 1 bunch |
Additional ingredients for each recipe are noted below.
Equipment
- Large saucepan or kadai (wok-style pan)
- Cooking pot (for rice or dals)
- Non-stick skillet
- Cutting board & knife
- Spatula & ladle
- Blender or food processor (for sauces/chutneys)
- Measuring cups and spoons
- Mixing bowls
- Colander
Instructions
Chana Masala (Chickpea Curry)
- Heat 2 tbsp oil in a pan. Add 1 tsp cumin seeds and let them splutter.
- Add 1 chopped onion, sauté until golden.
- Add 2 minced garlic cloves and 1-inch ginger (grated). Cook for 1 minute.
- Stir in 2 chopped tomatoes, 1 tsp coriander powder, 1/2 tsp turmeric, and 1 tsp chili powder.
- Cook until tomatoes break down and oil separates.
- Add 2 cups cooked chickpeas and 1 cup water. Simmer for 15 minutes.
- Season with salt and 1 tsp garam masala. Garnish with chopped cilantro.
Vegan Aloo Gobi (Potato Cauliflower Curry)
- Heat 2 tbsp oil in a large pan. Add 1 tsp cumin seeds.
- Add 1 sliced onion and sauté until translucent.
- Add 2 diced potatoes and 2 cups cauliflower florets.
- Stir in 1 tsp turmeric, 1 tsp coriander powder, 1 tsp cumin powder, and 1/2 tsp chili powder.
- Add 1/2 cup water, cover, and cook for 15 minutes, stirring occasionally.
- Uncover and cook until veggies are tender. Adjust salt. Finish with fresh cilantro.
Tadka Dal (Spiced Red Lentils)
- Rinse 1 cup red lentils. Cook with 3 cups water, 1/2 tsp turmeric, and 1 tsp salt until soft (about 20 minutes).
- In a skillet, heat 1 tbsp oil. Add 1 tsp mustard seeds, 1/2 tsp cumin seeds, and 2 dried red chilies.
- Add 1 chopped onion, sauté until golden. Add 2 minced garlic cloves.
- Pour the tadka (spiced oil) over cooked dal. Stir and simmer for 5 minutes.
Vegan Palak Tofu (Spinach with Tofu)
- Blend 4 cups spinach with 1/4 cup water into a puree.
- Heat 1 tbsp oil in a pan. Add 1 chopped onion, 1 tsp ginger-garlic paste.
- Stir in 1 chopped tomato and cook until soft.
- Add spinach puree, 1/2 tsp cumin powder, 1/2 tsp chili powder, and salt.
- Simmer 5 minutes. Add 200g cubed firm tofu. Cook 5 more minutes.
- Finish with lemon juice and cilantro.
Vegetable Pulao
- Wash 1 cup basmati rice. Soak for 20 minutes, then drain.
- Heat 2 tbsp oil in a pot. Add 1 bay leaf, 4 cardamom pods, 1-inch cinnamon, 1 tsp cumin seeds.
- Add 1 chopped onion, sauté until golden.
- Add 1 cup mixed vegetables (peas, carrots, beans).
- Add drained rice and stir gently.
- Add 2 cups water and salt. Cover and cook on low until rice is done, about 15 minutes.
Baingan Bharta (Smoky Mashed Eggplant)
- Roast 1 large eggplant over an open flame, turning until the skin is charred. Cool and peel.
- Mash the flesh. Heat 2 tbsp oil in a pan. Add 1 chopped onion, sauté until golden.
- Add 2 minced garlic cloves, 1 chopped tomato, 1/2 tsp turmeric, 1/2 tsp chili powder.
- Add mashed eggplant, salt, and cook for 10 minutes. Garnish with cilantro.
Vegan Rajma (Kidney Bean Curry)
- Soak 1 cup kidney beans overnight, then cook until soft. (Or use 2 cups canned, drained beans.)
- Heat 2 tbsp oil. Add 1 chopped onion, 1 tsp ginger-garlic paste.
- Add 2 chopped tomatoes, 1 tsp coriander powder, 1/2 tsp turmeric, 1 tsp chili powder.
- Add beans, 1 cup water, salt. Simmer 20 minutes. Finish with cilantro.
Cabbage Sabzi
- Heat 1 tbsp oil in a skillet. Add 1 tsp mustard seeds, let them pop.
- Add 1 chopped onion, sauté until soft.
- Add 3 cups shredded cabbage, 1 chopped carrot, 1/2 tsp turmeric, salt, and a pinch of chili powder.
- Cook uncovered, stirring, for 10-12 minutes until tender. Top with cilantro and lemon juice.
Vegan Tofu Tikka Masala
- Cube 200g firm tofu. Toss with 1 tsp garam masala, 1/2 tsp chili powder, and salt.
- Pan-fry until golden. Set aside.
- In a pan, heat 2 tbsp oil. Add 1 chopped onion, 2 minced garlic cloves, and 1-inch grated ginger.
- Stir in 2 chopped tomatoes, 1 tsp cumin powder, 1 tsp coriander powder, and 1/2 cup coconut milk.
- Simmer 10 minutes, then blend for a smooth sauce (optional).
- Add tofu, simmer 5 more minutes. Garnish with cilantro.
Vegan Masala Dosa (Savory Stuffed Crepes)
- For dosa batter: Soak 1 cup rice and 1/3 cup split urad dal for 4 hours. Blend with water to make a smooth batter. Ferment overnight.
- For filling: Boil 2 potatoes, mash. Heat 1 tbsp oil, add 1 tsp mustard seeds, 1 chopped onion, 1/2 tsp turmeric, salt, and mashed potatoes.
- Heat a non-stick skillet. Pour a ladle of batter and spread thinly. Drizzle a little oil. Cook until golden.
- Place potato filling in the center, fold, and serve with chutney.
Tips & Variations
- Spice Level: Adjust chili powder and fresh chilies to suit your taste. Omit for mild, add more for heat-lovers.
- Veggie Swaps: Substitute seasonal veggies or what’s in your fridge. For example, swap cauliflower for broccoli in Aloo Gobi.
- Protein Boost: Add tofu, tempeh, or seitan to any curry for extra protein.
- Gluten-Free: All recipes are naturally gluten-free except for dosa (use certified gluten-free grains if needed).
- Make Ahead: Curries and dals taste even better the next day. Store in airtight containers in the fridge up to 4 days.
“Indian vegan recipes are all about flexibility and creativity. Feel empowered to use what you have, and don’t be afraid to experiment with spices!”
Nutrition Facts
- Heat 2 tbsp oil in a large pan. Add 1 tsp cumin seeds.
- Add 1 sliced onion and sauté until translucent.
- Add 2 diced potatoes and 2 cups cauliflower florets.
- Stir in 1 tsp turmeric, 1 tsp coriander powder, 1 tsp cumin powder, and 1/2 tsp chili powder.
- Add 1/2 cup water, cover, and cook for 15 minutes, stirring occasionally.
- Uncover and cook until veggies are tender. Adjust salt. Finish with fresh cilantro.
Tadka Dal (Spiced Red Lentils)
- Rinse 1 cup red lentils. Cook with 3 cups water, 1/2 tsp turmeric, and 1 tsp salt until soft (about 20 minutes).
- In a skillet, heat 1 tbsp oil. Add 1 tsp mustard seeds, 1/2 tsp cumin seeds, and 2 dried red chilies.
- Add 1 chopped onion, sauté until golden. Add 2 minced garlic cloves.
- Pour the tadka (spiced oil) over cooked dal. Stir and simmer for 5 minutes.
Vegan Palak Tofu (Spinach with Tofu)
- Blend 4 cups spinach with 1/4 cup water into a puree.
- Heat 1 tbsp oil in a pan. Add 1 chopped onion, 1 tsp ginger-garlic paste.
- Stir in 1 chopped tomato and cook until soft.
- Add spinach puree, 1/2 tsp cumin powder, 1/2 tsp chili powder, and salt.
- Simmer 5 minutes. Add 200g cubed firm tofu. Cook 5 more minutes.
- Finish with lemon juice and cilantro.
Vegetable Pulao
- Wash 1 cup basmati rice. Soak for 20 minutes, then drain.
- Heat 2 tbsp oil in a pot. Add 1 bay leaf, 4 cardamom pods, 1-inch cinnamon, 1 tsp cumin seeds.
- Add 1 chopped onion, sauté until golden.
- Add 1 cup mixed vegetables (peas, carrots, beans).
- Add drained rice and stir gently.
- Add 2 cups water and salt. Cover and cook on low until rice is done, about 15 minutes.
Baingan Bharta (Smoky Mashed Eggplant)
- Roast 1 large eggplant over an open flame, turning until the skin is charred. Cool and peel.
- Mash the flesh. Heat 2 tbsp oil in a pan. Add 1 chopped onion, sauté until golden.
- Add 2 minced garlic cloves, 1 chopped tomato, 1/2 tsp turmeric, 1/2 tsp chili powder.
- Add mashed eggplant, salt, and cook for 10 minutes. Garnish with cilantro.
Vegan Rajma (Kidney Bean Curry)
- Soak 1 cup kidney beans overnight, then cook until soft. (Or use 2 cups canned, drained beans.)
- Heat 2 tbsp oil. Add 1 chopped onion, 1 tsp ginger-garlic paste.
- Add 2 chopped tomatoes, 1 tsp coriander powder, 1/2 tsp turmeric, 1 tsp chili powder.
- Add beans, 1 cup water, salt. Simmer 20 minutes. Finish with cilantro.
Cabbage Sabzi
- Heat 1 tbsp oil in a skillet. Add 1 tsp mustard seeds, let them pop.
- Add 1 chopped onion, sauté until soft.
- Add 3 cups shredded cabbage, 1 chopped carrot, 1/2 tsp turmeric, salt, and a pinch of chili powder.
- Cook uncovered, stirring, for 10-12 minutes until tender. Top with cilantro and lemon juice.
Vegan Tofu Tikka Masala
- Cube 200g firm tofu. Toss with 1 tsp garam masala, 1/2 tsp chili powder, and salt.
- Pan-fry until golden. Set aside.
- In a pan, heat 2 tbsp oil. Add 1 chopped onion, 2 minced garlic cloves, and 1-inch grated ginger.
- Stir in 2 chopped tomatoes, 1 tsp cumin powder, 1 tsp coriander powder, and 1/2 cup coconut milk.
- Simmer 10 minutes, then blend for a smooth sauce (optional).
- Add tofu, simmer 5 more minutes. Garnish with cilantro.
Vegan Masala Dosa (Savory Stuffed Crepes)
- For dosa batter: Soak 1 cup rice and 1/3 cup split urad dal for 4 hours. Blend with water to make a smooth batter. Ferment overnight.
- For filling: Boil 2 potatoes, mash. Heat 1 tbsp oil, add 1 tsp mustard seeds, 1 chopped onion, 1/2 tsp turmeric, salt, and mashed potatoes.
- Heat a non-stick skillet. Pour a ladle of batter and spread thinly. Drizzle a little oil. Cook until golden.
- Place potato filling in the center, fold, and serve with chutney.
Tips & Variations
- Spice Level: Adjust chili powder and fresh chilies to suit your taste. Omit for mild, add more for heat-lovers.
- Veggie Swaps: Substitute seasonal veggies or what’s in your fridge. For example, swap cauliflower for broccoli in Aloo Gobi.
- Protein Boost: Add tofu, tempeh, or seitan to any curry for extra protein.
- Gluten-Free: All recipes are naturally gluten-free except for dosa (use certified gluten-free grains if needed).
- Make Ahead: Curries and dals taste even better the next day. Store in airtight containers in the fridge up to 4 days.
“Indian vegan recipes are all about flexibility and creativity. Feel empowered to use what you have, and don’t be afraid to experiment with spices!”
Nutrition Facts
- Blend 4 cups spinach with 1/4 cup water into a puree.
- Heat 1 tbsp oil in a pan. Add 1 chopped onion, 1 tsp ginger-garlic paste.
- Stir in 1 chopped tomato and cook until soft.
- Add spinach puree, 1/2 tsp cumin powder, 1/2 tsp chili powder, and salt.
- Simmer 5 minutes. Add 200g cubed firm tofu. Cook 5 more minutes.
- Finish with lemon juice and cilantro.
Vegetable Pulao
- Wash 1 cup basmati rice. Soak for 20 minutes, then drain.
- Heat 2 tbsp oil in a pot. Add 1 bay leaf, 4 cardamom pods, 1-inch cinnamon, 1 tsp cumin seeds.
- Add 1 chopped onion, sauté until golden.
- Add 1 cup mixed vegetables (peas, carrots, beans).
- Add drained rice and stir gently.
- Add 2 cups water and salt. Cover and cook on low until rice is done, about 15 minutes.
Baingan Bharta (Smoky Mashed Eggplant)
- Roast 1 large eggplant over an open flame, turning until the skin is charred. Cool and peel.
- Mash the flesh. Heat 2 tbsp oil in a pan. Add 1 chopped onion, sauté until golden.
- Add 2 minced garlic cloves, 1 chopped tomato, 1/2 tsp turmeric, 1/2 tsp chili powder.
- Add mashed eggplant, salt, and cook for 10 minutes. Garnish with cilantro.
Vegan Rajma (Kidney Bean Curry)
- Soak 1 cup kidney beans overnight, then cook until soft. (Or use 2 cups canned, drained beans.)
- Heat 2 tbsp oil. Add 1 chopped onion, 1 tsp ginger-garlic paste.
- Add 2 chopped tomatoes, 1 tsp coriander powder, 1/2 tsp turmeric, 1 tsp chili powder.
- Add beans, 1 cup water, salt. Simmer 20 minutes. Finish with cilantro.
Cabbage Sabzi
- Heat 1 tbsp oil in a skillet. Add 1 tsp mustard seeds, let them pop.
- Add 1 chopped onion, sauté until soft.
- Add 3 cups shredded cabbage, 1 chopped carrot, 1/2 tsp turmeric, salt, and a pinch of chili powder.
- Cook uncovered, stirring, for 10-12 minutes until tender. Top with cilantro and lemon juice.
Vegan Tofu Tikka Masala
- Cube 200g firm tofu. Toss with 1 tsp garam masala, 1/2 tsp chili powder, and salt.
- Pan-fry until golden. Set aside.
- In a pan, heat 2 tbsp oil. Add 1 chopped onion, 2 minced garlic cloves, and 1-inch grated ginger.
- Stir in 2 chopped tomatoes, 1 tsp cumin powder, 1 tsp coriander powder, and 1/2 cup coconut milk.
- Simmer 10 minutes, then blend for a smooth sauce (optional).
- Add tofu, simmer 5 more minutes. Garnish with cilantro.
Vegan Masala Dosa (Savory Stuffed Crepes)
- For dosa batter: Soak 1 cup rice and 1/3 cup split urad dal for 4 hours. Blend with water to make a smooth batter. Ferment overnight.
- For filling: Boil 2 potatoes, mash. Heat 1 tbsp oil, add 1 tsp mustard seeds, 1 chopped onion, 1/2 tsp turmeric, salt, and mashed potatoes.
- Heat a non-stick skillet. Pour a ladle of batter and spread thinly. Drizzle a little oil. Cook until golden.
- Place potato filling in the center, fold, and serve with chutney.
Tips & Variations
- Spice Level: Adjust chili powder and fresh chilies to suit your taste. Omit for mild, add more for heat-lovers.
- Veggie Swaps: Substitute seasonal veggies or what’s in your fridge. For example, swap cauliflower for broccoli in Aloo Gobi.
- Protein Boost: Add tofu, tempeh, or seitan to any curry for extra protein.
- Gluten-Free: All recipes are naturally gluten-free except for dosa (use certified gluten-free grains if needed).
- Make Ahead: Curries and dals taste even better the next day. Store in airtight containers in the fridge up to 4 days.
“Indian vegan recipes are all about flexibility and creativity. Feel empowered to use what you have, and don’t be afraid to experiment with spices!”
Nutrition Facts
- Roast 1 large eggplant over an open flame, turning until the skin is charred. Cool and peel.
- Mash the flesh. Heat 2 tbsp oil in a pan. Add 1 chopped onion, sauté until golden.
- Add 2 minced garlic cloves, 1 chopped tomato, 1/2 tsp turmeric, 1/2 tsp chili powder.
- Add mashed eggplant, salt, and cook for 10 minutes. Garnish with cilantro.
Vegan Rajma (Kidney Bean Curry)
- Soak 1 cup kidney beans overnight, then cook until soft. (Or use 2 cups canned, drained beans.)
- Heat 2 tbsp oil. Add 1 chopped onion, 1 tsp ginger-garlic paste.
- Add 2 chopped tomatoes, 1 tsp coriander powder, 1/2 tsp turmeric, 1 tsp chili powder.
- Add beans, 1 cup water, salt. Simmer 20 minutes. Finish with cilantro.
Cabbage Sabzi
- Heat 1 tbsp oil in a skillet. Add 1 tsp mustard seeds, let them pop.
- Add 1 chopped onion, sauté until soft.
- Add 3 cups shredded cabbage, 1 chopped carrot, 1/2 tsp turmeric, salt, and a pinch of chili powder.
- Cook uncovered, stirring, for 10-12 minutes until tender. Top with cilantro and lemon juice.
Vegan Tofu Tikka Masala
- Cube 200g firm tofu. Toss with 1 tsp garam masala, 1/2 tsp chili powder, and salt.
- Pan-fry until golden. Set aside.
- In a pan, heat 2 tbsp oil. Add 1 chopped onion, 2 minced garlic cloves, and 1-inch grated ginger.
- Stir in 2 chopped tomatoes, 1 tsp cumin powder, 1 tsp coriander powder, and 1/2 cup coconut milk.
- Simmer 10 minutes, then blend for a smooth sauce (optional).
- Add tofu, simmer 5 more minutes. Garnish with cilantro.
Vegan Masala Dosa (Savory Stuffed Crepes)
- For dosa batter: Soak 1 cup rice and 1/3 cup split urad dal for 4 hours. Blend with water to make a smooth batter. Ferment overnight.
- For filling: Boil 2 potatoes, mash. Heat 1 tbsp oil, add 1 tsp mustard seeds, 1 chopped onion, 1/2 tsp turmeric, salt, and mashed potatoes.
- Heat a non-stick skillet. Pour a ladle of batter and spread thinly. Drizzle a little oil. Cook until golden.
- Place potato filling in the center, fold, and serve with chutney.
Tips & Variations
- Spice Level: Adjust chili powder and fresh chilies to suit your taste. Omit for mild, add more for heat-lovers.
- Veggie Swaps: Substitute seasonal veggies or what’s in your fridge. For example, swap cauliflower for broccoli in Aloo Gobi.
- Protein Boost: Add tofu, tempeh, or seitan to any curry for extra protein.
- Gluten-Free: All recipes are naturally gluten-free except for dosa (use certified gluten-free grains if needed).
- Make Ahead: Curries and dals taste even better the next day. Store in airtight containers in the fridge up to 4 days.
“Indian vegan recipes are all about flexibility and creativity. Feel empowered to use what you have, and don’t be afraid to experiment with spices!”
Nutrition Facts
- Heat 1 tbsp oil in a skillet. Add 1 tsp mustard seeds, let them pop.
- Add 1 chopped onion, sauté until soft.
- Add 3 cups shredded cabbage, 1 chopped carrot, 1/2 tsp turmeric, salt, and a pinch of chili powder.
- Cook uncovered, stirring, for 10-12 minutes until tender. Top with cilantro and lemon juice.
Vegan Tofu Tikka Masala
- Cube 200g firm tofu. Toss with 1 tsp garam masala, 1/2 tsp chili powder, and salt.
- Pan-fry until golden. Set aside.
- In a pan, heat 2 tbsp oil. Add 1 chopped onion, 2 minced garlic cloves, and 1-inch grated ginger.
- Stir in 2 chopped tomatoes, 1 tsp cumin powder, 1 tsp coriander powder, and 1/2 cup coconut milk.
- Simmer 10 minutes, then blend for a smooth sauce (optional).
- Add tofu, simmer 5 more minutes. Garnish with cilantro.
Vegan Masala Dosa (Savory Stuffed Crepes)
- For dosa batter: Soak 1 cup rice and 1/3 cup split urad dal for 4 hours. Blend with water to make a smooth batter. Ferment overnight.
- For filling: Boil 2 potatoes, mash. Heat 1 tbsp oil, add 1 tsp mustard seeds, 1 chopped onion, 1/2 tsp turmeric, salt, and mashed potatoes.
- Heat a non-stick skillet. Pour a ladle of batter and spread thinly. Drizzle a little oil. Cook until golden.
- Place potato filling in the center, fold, and serve with chutney.
Tips & Variations
- Spice Level: Adjust chili powder and fresh chilies to suit your taste. Omit for mild, add more for heat-lovers.
- Veggie Swaps: Substitute seasonal veggies or what’s in your fridge. For example, swap cauliflower for broccoli in Aloo Gobi.
- Protein Boost: Add tofu, tempeh, or seitan to any curry for extra protein.
- Gluten-Free: All recipes are naturally gluten-free except for dosa (use certified gluten-free grains if needed).
- Make Ahead: Curries and dals taste even better the next day. Store in airtight containers in the fridge up to 4 days.
“Indian vegan recipes are all about flexibility and creativity. Feel empowered to use what you have, and don’t be afraid to experiment with spices!”
Nutrition Facts
- For dosa batter: Soak 1 cup rice and 1/3 cup split urad dal for 4 hours. Blend with water to make a smooth batter. Ferment overnight.
- For filling: Boil 2 potatoes, mash. Heat 1 tbsp oil, add 1 tsp mustard seeds, 1 chopped onion, 1/2 tsp turmeric, salt, and mashed potatoes.
- Heat a non-stick skillet. Pour a ladle of batter and spread thinly. Drizzle a little oil. Cook until golden.
- Place potato filling in the center, fold, and serve with chutney.
Tips & Variations
- Spice Level: Adjust chili powder and fresh chilies to suit your taste. Omit for mild, add more for heat-lovers.
- Veggie Swaps: Substitute seasonal veggies or what’s in your fridge. For example, swap cauliflower for broccoli in Aloo Gobi.
- Protein Boost: Add tofu, tempeh, or seitan to any curry for extra protein.
- Gluten-Free: All recipes are naturally gluten-free except for dosa (use certified gluten-free grains if needed).
- Make Ahead: Curries and dals taste even better the next day. Store in airtight containers in the fridge up to 4 days.
“Indian vegan recipes are all about flexibility and creativity. Feel empowered to use what you have, and don’t be afraid to experiment with spices!”
Nutrition Facts
| Nutrient | Amount |
|---|---|
| Calories | 280-400 kcal |
| Protein | 7-15g |
| Fat | 6-14g |
| Carbohydrates | 35-55g |
| Fiber | 8-12g |
| Sugar | 4-9g |
| Sodium | 400-600mg |
All recipes are rich in fiber, plant-based protein, and essential micronutrients. For added health, use minimal oil and serve with whole grains.
Serving Suggestions
- Pair curries and dals with steamed basmati rice or quinoa for a balanced meal.
- Serve sabzis (dry vegetable dishes) with roti, naan, or millet flatbread for variety.
- Accompany with simple cucumber-tomato salad or vegan raita (dairy-free yogurt, cucumber, and spices).
- Enjoy masala dosa with coconut chutney and sambar (lentil soup).
- Top with fresh cilantro and a squeeze of lemon for brightness.
For more creative vegan meal ideas, check out Lipton Vegetable Soup Mix Recipes for Easy Family Meals and Recipes Dehydrated Vegetables: Easy Meals and Snacks.
Conclusion
Exploring Indian vegan recipes is a delicious journey through tradition, health, and vibrant flavor. These 10 easy dishes show that plant-based meals can be hearty, satisfying, and anything but boring.
Whether you’re cooking for yourself, your family, or a gathering of friends, these recipes offer a taste of India’s culinary magic—without any dairy or meat. Remember, Indian cooking is about using what you have, loving bold flavors, and making food that brings people together.
Try mixing and matching the curries, dals, and sides for endless combinations. And if you’re looking to expand your vegan repertoire, don’t miss our Rutabaga Recipes Vegan: Tasty Plant-Based Meal Ideas or Vegan Casserole Recipes: Easy for quick weeknight dinner for even more inspiration.
Happy cooking and enjoy your plant-powered Indian feast!
