120 Vegetarian and Vegan Recipes From Bangalore to Beijing

Traveling from the bustling streets of Bangalore to the vibrant food stalls of Beijing, vegetarian and vegan cuisine is a celebration of flavor, color, and culture. Whether you’re a seasoned plant-based eater or just starting to explore meatless dishes, there’s something truly magical about discovering new recipes from distant lands.

With 120 vegetarian and vegan recipes from Bangalore to Beijing, you’ll embark on a culinary adventure that fuses aromatic spices of South India with the delicate umami flavors of East Asia. This collection not only highlights the diversity of ingredients and techniques but also showcases how plant-based meals can be hearty, satisfying, and utterly delicious.

Get ready to transform your kitchen into a global dining destination, one recipe at a time!

Why You’ll Love This Recipe Collection

This unique compilation is more than just a list of dishes; it’s an invitation to experience the essence of two rich culinary traditions. Here’s why you’ll adore these vegetarian and vegan recipes:

• Global Flavors: From tangy sambar and crispy dosa to savory mapo tofu and spicy dan dan noodles, your palate will never be bored.
• Nutritious & Satisfying: Each recipe is thoughtfully crafted to deliver maximum nutrition and taste, proving that plant-based meals can be both wholesome and filling.
• Accessible Ingredients: Whether you shop at an Asian grocery or your local supermarket, you’ll find most ingredients easy to source.
• Variety for Every Occasion: Enjoy quick weeknight dinners, festive feasts, and everything in between with this broad selection.
• Perfect for Meal Prep: Many dishes can be made ahead, stored, and enjoyed throughout the week.

“Exploring vegetarian and vegan recipes opens up a world of vibrant flavors and endless creativity in the kitchen.”

Ingredients

The beauty of this collection is that it brings together pantry staples and unique finds from across Asia. Here’s an overview of the key ingredients featured in these recipes:

• Paneer or Vegan Paneer (use tofu for vegan)
• Rice noodles, wheat noodles, or glass noodles
• Fermented black beans
• Fresh herbs: cilantro, mint, Thai basil
• Spring onions, carrots, bell peppers, spinach, and bok choy
• Cashews, peanuts, or sesame seeds
• Lemon and lime
• Chili peppers and Sichuan peppercorns
• Tempeh or seitan (for added protein)
• Optional: Vegan yogurt or coconut yogurt

Equipment

• Large wok or deep skillet – for stir-frying and curries
• Medium saucepan – for boiling rice, noodles, or steaming veggies
• Pressure cooker or Instant Pot – for dal, stews, and quick-cooking beans
• Spice grinder or mortar and pestle – for freshly ground spices
• Cutting board and chef’s knife – for prepping vegetables
• Rice cooker – for perfectly cooked rice every time
• Steamer basket – for dumplings or steamed buns
• Mixing bowls – for marinades and salad prep
• Wooden spoon or spatula
• Measuring cups and spoons

Instructions

To give you a taste of what’s inside this collection, here are step-by-step instructions for three hallmark recipes—one from Bangalore, one fusion, and one classic from Beijing:

Bangalore-Style Vegetable Sambar (Vegan)

1. Rinse 1 cup of red lentils and pressure cook with 3 cups of water, 1/2 tsp turmeric, and a pinch of salt for 10 minutes or until soft.
2. In a large pan, heat 2 tbsp coconut oil. Add 1 tsp mustard seeds, 1/2 tsp cumin seeds, and let them splutter.
3. Add 1 chopped onion, 2 minced garlic cloves, and 1-inch piece of ginger, grated. Sauté until golden.
4. Add 2 cups of mixed vegetables (carrot, drumstick, eggplant, beans) and stir well.
5. Pour in the cooked lentils, 2 cups of water, 2 tbsp tamarind paste, and 2 tbsp sambar powder. Simmer for 15 minutes.
6. Adjust salt and garnish with fresh cilantro. Serve hot with rice or dosa.

Indo-Chinese Chilli Tofu

1. Pat dry and cube 400g of firm tofu. Toss in 2 tbsp cornstarch, a pinch of salt, and black pepper.
2. Heat 2 tbsp sesame oil in a wok. Fry tofu cubes until golden; set aside.
3. In the same wok, sauté 1 chopped onion, 1 bell pepper, and 2 chopped green chilies for 2 minutes.
4. Add 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 1 tbsp chili sauce. Stir to combine.
5. Return tofu to the wok, toss to coat in sauce, and cook for 3 minutes. Garnish with chopped spring onion.
6. Serve as an appetizer or with jasmine rice.

Beijing-Style Vegetable Dumplings

1. Mix 2 cups all-purpose flour with 3/4 cup warm water to form a smooth dough. Let rest 30 minutes.
2. For filling, finely chop 1 cup napa cabbage, 1/2 cup carrots, 1/2 cup firm tofu, 2 spring onions, and 2 tbsp shiitake mushrooms.
3. Mix filling with 1 tbsp soy sauce, 1 tsp sesame oil, salt, and white pepper.
4. Roll dough into small wrappers. Place 1 tbsp filling in each, fold, and pleat to seal.
5. Steam for 10 minutes or boil for 5-6 minutes until translucent. Serve with a dipping sauce of soy sauce, vinegar, and chili oil.

Tips & Variations

• Customize Your Spice: Adjust chili and pepper levels to suit your palate. Both Indian and Chinese cuisines celebrate bold flavors, but you can always dial it back for a milder experience.
• Swap Proteins: Substitute paneer for tofu or use tempeh in stir-fries for a protein boost.
• Make-Ahead Magic: Many curries, soups, and stews taste better the next day. Store them in airtight containers for easy meal prep.
• Gluten-Free: Use rice flour for dumplings or gluten-free noodles for stir-fries if needed.
• Batch Cooking: Double your favorite recipes and freeze portions for busy weeks.
• Experiment with local greens or seasonal vegetables for a fresh twist.

“The secret to mastering Asian vegetarian cuisine is balancing salty, sweet, sour, and spicy. Taste as you go!”

Nutrition Facts

Nutrition will vary by recipe, but here’s a general overview for a typical serving (average across the collection):

Most recipes are rich in plant-based protein, low in saturated fat, and packed with micronutrients from vegetables, legumes, and whole grains.

Serving Suggestions

• Pair sambar with steamed rice, dosa, or fluffy idlis for a classic South Indian meal.
• Serve chilli tofu over jasmine rice, or stuff in lettuce wraps for a light lunch.
• Enjoy vegetable dumplings with a tangy dipping sauce and a side of stir-fried greens.
• Mix and match recipes to create vibrant thali-style platters or Asian-inspired bento boxes.
• For festive gatherings, prepare a multi-course menu featuring appetizers, mains, and a light dessert like vegan mochi or Indian coconut ladoos.

“Don’t be afraid to get creative—plant-based cuisine is all about exploring flavors, textures, and colors!”

120 Vegetarian and Vegan Recipes from Bangalore to Beijing: The Ultimate List

Now, let’s take a whirlwind tour with this curated list of 120 must-try vegetarian and vegan recipes that span the best of both cuisines. Bookmark your favorites and make mealtime a global affair!

• Bangalore & South Indian Delights
  • Vegetable Sambar (Vegan)
  • Masala Dosa (Vegan option)
  • Idli with Coconut Chutney
  • Bisi Bele Bath
  • Tomato Rasam
  • Vegetable Kurma
  • Vegan Rava Upma
  • Aviyal (Mixed Vegetable Curry)
  • Pesarattu (Green Gram Crepes)
  • Vegan Chutney Podi
  • Chow Chow Kootu
  • Palya (Dry Sabzi)
  • Vegan Kesari Bath
  • Carrot Halwa (Vegan version)
  • Lemon Rice
  • Vegan Coconut Ladoo
  • Capsicum Rice
  • Plantain Curry
  • Majjige Huli (Buttermilk Curry, veganized with coconut yogurt)
  • Puliyogare (Tamarind Rice)
• North and Pan-Indian Favorites
  • Chana Masala
  • Rajma (Kidney Bean Curry)
  • Baingan Bharta (Vegan)
  • Aloo Gobi
  • Palak Tofu (Vegan Palak Paneer)
  • Bhindi Masala
  • Dum Aloo
  • Tofu Tikka Masala
  • Lauki Kofta (Bottle Gourd Balls, vegan option)
  • Kadhi Pakora (Veganized with coconut yogurt)
  • Jeera Rice
  • Vegan Pulao
  • Gajar Matar Sabzi
  • Vegan Malai Kofta
  • Tadka Dal
  • Moong Dal Cheela
  • Ajwain Paratha (Vegan)
  • Pindi Chole
  • Vegan Kheer (Rice Pudding)
  • Stuffed Okra
• Street Food & Snacks
  • Vegan Samosa
  • Masala Vada
  • Vegan Pav Bhaji
  • Onion Pakora
  • Bhel Puri
  • Vegan Pani Puri
  • Sabudana Khichdi
  • Batata Vada
  • Corn Chaat
  • Vegan Dhokla
  • Gobi Manchurian (Indo-Chinese)
  • Veg Hakka Noodles (Vegan)
  • Vegan Spring Rolls
  • Vegan Momos
  • Vegan Bread Pakora
  • Chilli Potato
  • Vegan Eggplant Fritters
  • Sweet Potato Chaat
  • Vegan Sev Puri
  • Grilled Veggie Skewers (see Indian Vegetarian Barbecue Recipes for Flavorful Grilling)
• Chinese Classics
  • Vegetable Dumplings (Jiaozi)
  • Mapo Tofu (Vegan version)
  • Stir-fried Bok Choy with Garlic
  • Sichuan Spicy Noodles (Vegan Dan Dan Noodles)
  • Eggplant with Garlic Sauce
  • Vegan Hot and Sour Soup
  • Vegetarian Fried Rice
  • Kung Pao Tofu
  • Scallion Pancakes (Vegan)
  • Lotus Root Stir-Fry
  • Five-Spice Mushrooms
  • Chinese Broccoli with Oyster Mushroom Sauce
  • Steamed Buns (Vegan Baozi)
  • Sweet and Sour Cauliflower
  • Vegan Wonton Soup
  • Black Pepper Tofu
  • Char Siu Tofu (Vegan BBQ)
  • Garlic Green Beans
  • Spicy Cucumber Salad
  • Shanghai Noodles (Vegan)
• Fusion & Contemporary Asia
  • Tofu Manchurian
  • Thai Green Curry with Tofu
  • Vietnamese Rice Paper Rolls (Vegan)
  • Sesame Noodle Salad
  • Indo-Chinese Sweet Corn Soup
  • Kimchi Fried Rice (Vegan, with vegan kimchi)
  • Tofu Katsu Curry
  • Vegan Sushi Rolls
  • Spicy Peanut Noodles
  • Stir-Fried Udon with Veggies
  • Vegan Pho
  • Malaysian Laksa (Vegan)
  • Vegan Satay Skewers
  • Sticky Rice with Mango (Vegan)
  • Roasted Vegetable Banh Mi
  • Asian Lettuce Wraps
  • Jackfruit Teriyaki Bowl
  • Vegan Bibimbap
  • Eggplant Katsu Bao
  • Vegan Sichuan Cold Noodles
• Bonus: Meal Prep, Snacks & Sweets
  • Chia Coconut Pudding
  • Homemade Vegan Energy Bites
  • Asian Pickled Vegetables (Vegan)
  • Spicy Roasted Chickpeas
  • Vegan Matcha Cookies
  • Coconut Rice Pudding
  • Sesame Peanut Bars
  • Fruit Salad with Ginger Syrup
  • Steamed Pumpkin Cake
  • Vegan Mango Lassi
  • Sticky Black Rice Porridge
  • Sweet Potato Balls
  • Vegan Lychee Jelly
  • Homemade Chilli Oil
  • Sesame Balls (Jian Dui, veganized)
  • Vegan Coconut Macaroons
  • Oven-Baked Samosa Puffs
  • Spicy Edamame
  • Vegan Banana Fritters
  • Vegan Cashew Cream Cheese

Looking for more creative vegan ideas? Check out Smoked Vegetarian Recipes for Flavorful Meatless Meals for inspiration!

If you want to make the most out of pantry essentials, don’t miss Recipes Dehydrated Vegetables: Easy Meals and Snacks for quick and nutritious options.

And for athlete-friendly meals, explore Vegan Recipes for Athletes: Power Your Performance for high-protein, energizing dishes.

Conclusion

From the sun-drenched kitchens of Bangalore to the bustling markets of Beijing, these 120 vegetarian and vegan recipes offer a delicious passport to Asia’s most cherished flavors. Whether you’re craving a comforting curry, a spicy stir-fry, or a show-stopping street snack, you’ll find endless variety and inspiration in every bite.

Plant-based cooking is not just about health; it’s about adventure, creativity, and connection to cultures both familiar and new. So tie on your apron, gather your favorite spices, and let your taste buds travel!

Remember, cooking is a journey—don’t be afraid to try new ingredients, experiment with flavors, and make each dish your own. With this collection, you’ll always have a world of vegetarian and vegan delights at your fingertips.

Happy cooking!

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