There are a lot of delicious Indian vegan recipes available, and the country’s cuisine is one of the most well-liked in the world because of its great dishes, complex ingredients, and mouthwatering flavors. We have curated ten of the most well-known Indian cuisine listed below. So let us get started.

Tasty Vegan Burger

These burgers have a hearty texture and a wonderful, savory flavor. They can be grilled as well!

Preparation 

• To start, make your chia egg by combining one tablespoon of chia seeds with three tablespoons of water in a small bowl. Set this mixture aside while you prepare the remaining ingredients.
• Use a food processor or a blender to combine the chickpeas, kidney beans, garlic, mustard, herbs, spices, salt, and flour. Blend the mixture until it’s smooth.
• Transfer to a big bowl, stirring the lemon zest and chia egg.
• Form the mixture into six patties and lay them in the freezer for about 10 minutes.
• Your vegan burgers should be fried for a few minutes on each side or until thoroughly done after heating some oil in a frying pan. Enjoy your tasty vegan burger.

Dal makhani

This dish comes on the list of Indian vegan dishes, and it tastes exquisite when black urad daal is prepared perfectly at home with white cream and a spicy masala scent.

Preparation 

• Sabuturad and rajma should be cooked in three cups of water with salt, half a teaspoon of red chili powder, and a teaspoon of ginger. In a pressure cooker, cook the rajma for three whistles or until it is entirely soft.
• In a pan, warm the butter and oil and add cumin seeds. Add the ginger, garlic, and onion when they start to change color and cook until golden brown.
• Sliced green chilies, pureed tomatoes, and sauté over high heat. When the tomatoes are reduced to a pulp, add the remaining red chili powder and continue to sauté.
• Add the cooking liquor and the cooked dal and rajma. If the mixture is too thick, add more water. Adjust salt and then add garam masala powder.

Vegetable Thukpa

The Vegetarian Thukpa is a hearty, wholesome one-pot dish. The noodle soup has excellent health advantages because it contains healthy ingredients.

Preparation 

• Sesame oil, ginger, garlic, red pepper flakes, and onion are added to a hot skillet and sautéed until the onions are transparent.
• Sauté thoroughly after adding the tomato, cabbage, carrot, mushroom, and French beans.
• Add veggie broth and simmer for a while over medium heat.
• Mix well before adding whole wheat dumplings.
• Mix thoroughly after adding coriander leaves.
• Serve hot and garnish with lemon wedges.

Achari Aloo

Countless recipes may be made with potatoes. Achari Aloo, for instance, isn’t your typical Aloo Sabji.

Preparation 

• On a high burner, heat the mustard oil in a handhi until it is smoking hot.
• When the oil is heated, switch off the burner and wait until it cools down to room temperature, around 1-2 minutes.
• Add the bay leaf, cumin, fennel, onion, mustard, and fenugreek seeds now and wait for it to sputter.
• Add the potatoes, cook them for a while, then add the dry red chile and cook it well.
• When the potatoes are golden brown, cover them with the lid and let them cook for another two to three minutes.
• Cook well after adding the curd mixture and delicate coriander stalks.
• When thoroughly heated, curd and masala are, add the water, secure the top, and continue cooking.

Onion Bhajiya

Created with onions deep-fried after being blended with a hot onion batter. Let’s see how to make this tasty dish.

Preparation 

• In a bowl, combine all the ingredients thoroughly. As the onions release their moisture, do not add water at this time. A thick dropping consistency is required. If necessary, add besan.
• Using your fingers, add small amounts of the onion mixture to the hot oil in the kadhai. Sauté them in a deep skillet over medium heat until golden brown.
• Serve warm.

Healthy Dhokla

Steamed snacks are incredibly nutritious, especially during the monsoon and when the seasons change.

Preparation 

• Add soaked rice, split black gram, and sour curd to a grinder jar, and then blend the ingredients into a smooth paste.
• Take out and set in a bowl, allowing to ferment for 4-5 hours in a warm location.
• Add salt, green chili paste, and coconut water once the mixture has been fermented.
• Now take one portion of the batter, add the oil, fruit, and salt mixture, and thoroughly combine with light hands.
• Please turn on the steamer and lubricate the mold or plate before adding the batter and steaming it for 10 to 12 minutes over high heat.
• After it has been steam-cooked, remove it, let it cool somewhat, cut it into the appropriate shape, top it with the hot tempering, and serve it warm.

Vegan carbonara spaghetti

A smooth, creamy, flecked with meaty chunks, with the distinctive lactic tang of Pecorino Romano, the vegan variation of vegan carbonara spaghetti is made without using any dairy products.

Preparation 

• Mix tofu, nutritional yeast, miso, cayenne or chili flakes, smoked paprika, black pepper, vinegar, or lemon juice in a food processor. When a very smooth, silky sauce appears, continue blending at high speed, occasionally pausing to scrape down the sides as needed. Use salt to season. When emulsified, add 1/4 cup (60 ml) of olive oil and blend briefly at low speed.
• The last 1/4 cup (60ml) of olive oil should be heated in a sizable sauté pan over medium-high heat until shimmering. Add the mushrooms and often stir for about 6 minutes, or until browned.

Soya Cutlet

This flavorful snack combines healthy ingredients like onion, ginger, and other traditional Indian spices.

Preparation

• Add soy granules and water, and simmer for some minutes in a saucepan. Take the cooked soy bits out and let it cool. Squeeze out the water.
• Soya chunks, ginger, garlic, green chilies, onion, coriander leaves, salt, chaat masala, and red chili powder should all be combined in a blender and coarsely mashed. Transfer it to a bowl for mixing, then stir in the refined flour.
• Create balls of the mixture of the exact sizes. With the aid of your palm, flatten the portioned balls into cutlets—for ten minutes in the refrigerator.
• In the meantime, heat oil in a shallow frying pan, add the cutlets, and shallow fry them until they are golden brown or cooked through.
• Drain them on absorbent paper towels for the kitchen.

Special Corn Chaat

Due to the use of sweet corn and spices during preparation, the recipe has a blend of sweet and fiery flavors.

Preparation 

• First, boil 2 cups of sweet corn kernels for 5 minutes in water.
• Transfer the kernels to a Kadai after draining them.
• Add one teaspoon of butter and roast for 2 minutes on medium heat.
• Roast the kernels until they become flavorful and aromatic.
• After 5 minutes, transfer to a bowl and let cool.
• Add 1/4 tsp each of the following: 1/4 tsp cumin, 1/4 tsp chili, 1/4 tsp chaat masala, 1/4 tsp salt, and 2 tbsp lemon juice.
• Make sure to blend everything thoroughly as you mix.
• Finally, pour the hot corn chaat into a cup and serve immediately.

Chole Tikki

• Boiling chickpeas should be added to a grinder jar and processed until smooth.
• Transfer this mixture to a bowl, then stir in the gram flour, red and green chili powders, ginger-garlic paste, coriander powder, and garam masala.
• Add the lemon juice, coriander leaves, and salt to taste, then thoroughly combine.
• Shallow cook the tiki from both sides in hot oil in a deep pan.
• Until everything is cooked correctly, beautiful, golden, and crisp from all sides.
• With green chutney, serve hot chole Tikki.

The Summary 

So this was our comprehensive list of ten vegetarian Indian dishes and delicious recipes to motivate you to prepare vegan Indian food. For more recipe ideas, follow the Spicyum page and save this page for later to make easy Indian vegan dishes at home and start your cooking adventure today.