26 Delicious Vegan Indian Recipes for Every Occasion

Indian cuisine is renowned for its vibrant flavors, aromatic spices, and diverse regional dishes.

Traditionally, many Indian recipes include dairy or ghee, but the growing popularity of plant-based diets has led to the rise of delicious vegan adaptations.

From hearty curries and flavorful snacks to indulgent desserts, vegan Indian cooking offers a world of options without compromising on taste.

In this article, we’ve curated 26 vegan Indian recipes that are easy to make, nutritious, and bursting with authentic flavors.

Whether you’re a seasoned cook or trying veganism for the first time, these recipes will help you enjoy the richness of Indian cuisine while keeping it entirely plant-based.

26 Delicious Vegan Indian Recipes for Every Occasion

These 26 vegan Indian recipes demonstrate that plant-based cooking can capture all the bold flavors, textures, and aromas of traditional Indian cuisine.

From spicy curries and savory snacks to rich desserts, there’s something for everyone.

Trying these recipes is not only a delicious way to embrace veganism but also a wonderful journey into the heart of India’s culinary heritage.

Whether you’re cooking for yourself, family, or friends, these dishes will ensure that every meal is flavorful, satisfying, and 100% plant-based.

Chana Masala (Spicy Chickpea Curry)

Chana Masala is a classic North Indian dish made with chickpeas simmered in a rich, tangy tomato-onion gravy.

It’s aromatic, filling, and perfect as a main course with rice or flatbreads.

This vegan version uses no dairy or ghee but still captures the authentic flavor with traditional spices.

Ingredients:

• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 2 medium onions, finely chopped
• 3 medium tomatoes, pureed
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 green chilies, chopped (optional)
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp red chili powder (adjust to taste)
• 1/2 tsp amchur (dried mango powder) or 1 tsp lemon juice
• 3 tbsp vegetable oil
• Salt to taste
• Fresh cilantro, chopped, for garnish
• 1 cup water

Instructions:

1. Heat oil in a large pan over medium heat. Add chopped onions and sauté until golden brown.
2. Stir in garlic, ginger, and green chilies, cooking for another 2 minutes until fragrant.
3. Add ground coriander, cumin, turmeric, and red chili powder. Toast the spices gently for 1 minute.
4. Pour in the tomato puree and cook for 5–7 minutes until the oil separates from the masala.
5. Add chickpeas, salt, and water. Mix well and simmer for 15–20 minutes to allow the chickpeas to absorb the flavors.
6. Sprinkle garam masala and amchur (or lemon juice). Stir gently and cook for another 2 minutes.
7. Garnish with fresh cilantro and serve hot with steamed rice, naan, or roti.

This Chana Masala is hearty, aromatic, and entirely plant-based, making it a perfect vegan comfort food.

Each bite bursts with a balance of tangy, spicy, and earthy flavors that feel authentically Indian.

Aloo Gobi (Potato and Cauliflower Curry)

Aloo Gobi is a staple Indian dish combining tender potatoes and cauliflower in a vibrant, spiced tomato-based sauce.

It’s simple, vegan, and packs a punch of flavor with everyday spices.

Ingredients:

• 2 medium potatoes, peeled and cubed
• 1 medium cauliflower, cut into florets
• 2 medium tomatoes, chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 tsp red chili powder
• 2 tbsp vegetable oil
• Salt to taste
• Fresh cilantro for garnish
• 1/2 cup water

Instructions:

1. Heat oil in a large skillet over medium heat. Add cumin seeds and allow them to sizzle for a few seconds.
2. Add onions, garlic, and ginger, sautéing until the onions are translucent.
3. Stir in turmeric, coriander, and chili powder. Toast the spices lightly.
4. Add chopped tomatoes and cook until soft and saucy, about 5–6 minutes.
5. Toss in potatoes and cauliflower, ensuring they are coated in the spice mixture.
6. Add water, cover, and simmer for 15–20 minutes until vegetables are tender.
7. Sprinkle garam masala and stir gently. Adjust salt to taste.
8. Garnish with chopped cilantro and serve warm with rice or flatbreads.

Aloo Gobi is a beautifully simple yet flavorful dish.

Its soft vegetables absorb the spices perfectly, making it a hearty vegan option that’s satisfying and nutritious.

Vegan Palak Tofu (Spinach and Tofu Curry)

A twist on the traditional Palak Paneer, this vegan version uses tofu instead of paneer.

Silky spinach puree combined with spices and firm tofu creates a creamy, protein-rich, plant-based dish perfect for lunch or dinner.

Ingredients:

• 400g firm tofu, cubed
• 4 cups fresh spinach leaves, washed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 2 green chilies, chopped (optional)
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp ground coriander
• 1/2 tsp garam masala
• 1/2 tsp red chili powder
• 2 tbsp vegetable oil
• Salt to taste
• 1/2 cup water

Instructions:

1. Blanch spinach leaves in boiling water for 2–3 minutes, then drain and puree in a blender until smooth.
2. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle.
3. Sauté onions, garlic, ginger, and green chilies until onions turn golden brown.
4. Add turmeric, coriander, chili powder, and sauté for another minute.
5. Pour in spinach puree and water. Stir well and cook for 5–7 minutes on medium heat.
6. Gently fold in tofu cubes and sprinkle garam masala. Cook for another 5 minutes, allowing tofu to absorb the flavors.
7. Adjust salt, and serve hot with rice, roti, or naan.

This Vegan Palak Tofu is creamy, nutritious, and bursting with flavor.

The tofu adds a satisfying texture while the spinach provides a vibrant, earthy taste that makes this dish a staple in any vegan Indian meal.

Baingan Bharta

Baingan Bharta is a smoky, flavorful dish from North India made with roasted eggplant, onions, tomatoes, and spices.

This vegan version is rich in flavor, hearty, and pairs beautifully with flatbreads or rice.

Ingredients:

• 2 large eggplants
• 1 medium onion, finely chopped
• 2 medium tomatoes, chopped
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 2 green chilies, chopped (optional)
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 2 tbsp vegetable oil
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Roast the eggplants directly on a gas flame or in an oven at 200°C until the skin chars and the flesh becomes soft (about 20–25 minutes). Let them cool.
2. Peel the charred skin and mash the flesh into a smooth consistency.
3. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle.
4. Sauté onions, garlic, ginger, and green chilies until onions turn golden brown.
5. Add chopped tomatoes, turmeric, and coriander powder. Cook until tomatoes soften and the oil separates from the masala.
6. Add the mashed eggplant and mix well. Cook for 5–7 minutes, stirring occasionally.
7. Sprinkle garam masala and adjust salt. Garnish with cilantro. Serve hot with roti or rice.

Baingan Bharta delivers a smoky, rich flavor in every bite.

It’s a comforting, vegan-friendly dish that showcases the earthy taste of roasted eggplant, making it a staple in Indian homes.

Vegan Samosas (Spiced Potato and Pea Pastries)

Vegan Samosas are crispy, triangular pastries filled with spiced potatoes and peas.

Perfect as a snack or appetizer, these golden pockets of flavor are entirely plant-based and irresistible.

Ingredients:
For the dough:

• 2 cups all-purpose flour
• 4 tbsp vegetable oil
• 1/2 tsp salt
• Water as needed

For the filling:

• 2 medium potatoes, boiled and diced
• 1/2 cup green peas, boiled
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 1/2 tsp red chili powder
• 2 tbsp vegetable oil
• Salt to taste
• Fresh cilantro, chopped

Instructions:

1. Mix flour, oil, and salt. Add water gradually and knead into a smooth, firm dough. Cover and let it rest for 30 minutes.
2. Heat oil in a pan. Add cumin seeds and let them sizzle. Sauté boiled potatoes and peas with turmeric, coriander, garam masala, chili powder, and salt. Mix in cilantro and let it cool.
3. Divide dough into small balls. Roll each ball into a thin oval, cut in half. Form cones by folding and sealing the edges with water.
4. Fill each cone with the potato-pea mixture and seal the open edges.
5. Heat oil for deep frying. Fry samosas on medium heat until golden brown and crispy. Drain on paper towels.
6. Serve hot with mint chutney or tamarind sauce.

These Vegan Samosas are crispy, flavorful, and perfect for any occasion.

The spiced potato and pea filling paired with a golden crust makes them an irresistible snack or appetizer.

Vegan Karela Sabzi

Karela Sabzi is a traditional Indian dish made with bitter gourd, cooked with spices to balance its distinct flavor.

This vegan stir-fry is healthy, low in calories, and packed with nutrients.

Ingredients:

• 2 medium bitter gourds (karela), thinly sliced
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp red chili powder
• 2 tbsp vegetable oil
• Salt to taste
• 1 tsp lemon juice
• Fresh cilantro for garnish

Instructions:

1. Wash and thinly slice the bitter gourds. Sprinkle with salt and let sit for 10 minutes to reduce bitterness. Rinse and drain.
2. Heat oil in a pan. Add cumin seeds and let them sizzle. Sauté onions and garlic until golden.
3. Add sliced bitter gourd, turmeric, coriander, and chili powder. Mix well.
4. Cover and cook on low-medium heat for 10–15 minutes, stirring occasionally, until the bitter gourd is tender.
5. Add lemon juice, adjust salt, and mix gently. Garnish with cilantro. Serve hot with roti or rice.

Vegan Karela Sabzi is a nutritious and flavorful dish that balances the natural bitterness of the gourd with aromatic spices and lemony freshness.

It’s perfect for those seeking a healthy, plant-based Indian meal.

Vegan Dhokla (Steamed Chickpea Flour Cake)

Dhokla is a light and fluffy snack from Gujarat, India, made from fermented chickpea flour.

This vegan version is soft, spongy, and mildly tangy, perfect for breakfast, tea time, or as a savory snack.

Ingredients:

• 1 cup chickpea flour (besan)
• 1/4 cup semolina (optional, for extra fluffiness)
• 1 tsp ginger-green chili paste
• 1 tsp fruit salt (Eno)
• 1/2 tsp turmeric powder
• 1 tsp sugar
• 1 tsp salt
• 1 cup water (adjust to batter consistency)

For tempering:

• 1 tbsp vegetable oil
• 1 tsp mustard seeds
• 1-2 green chilies, sliced
• 8-10 curry leaves
• 2 tbsp chopped cilantro

Instructions:

1. In a mixing bowl, combine chickpea flour, semolina, turmeric, sugar, salt, and ginger-green chili paste. Gradually add water to make a smooth batter of pouring consistency.
2. Just before steaming, add fruit salt (Eno) and gently fold into the batter.
3. Pour the batter into a greased steaming tray or plate. Steam for 15–20 minutes until a toothpick comes out clean.
4. Heat oil in a small pan for tempering. Add mustard seeds, sliced green chilies, and curry leaves. Let them sizzle for a few seconds.
5. Pour the tempering over the steamed dhokla and garnish with cilantro. Cut into squares or diamonds and serve.

Vegan Dhokla is soft, fluffy, and full of subtle tangy flavor.

It’s a light, nutritious, and delightful Indian snack that’s entirely plant-based.

Vegan Masoor Dal Tadka (Red Lentil Curry)

Masoor Dal Tadka is a comforting and protein-rich Indian lentil dish.

Red lentils cook quickly and, when combined with a spiced tempering, create a hearty, flavorful curry perfect for vegan meals.

Ingredients:

• 1 cup red lentils (masoor dal), rinsed
• 1 medium onion, chopped
• 2 medium tomatoes, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 green chilies, chopped (optional)
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tsp coriander powder
• 2 tbsp vegetable oil
• Salt to taste
• Fresh cilantro for garnish
• 3 cups water

Instructions:

1. In a pot, combine rinsed lentils, water, turmeric, and salt. Cook until lentils are soft and slightly mushy, about 15–20 minutes.
2. Heat oil in a pan. Add cumin seeds and let them crackle. Sauté onions, garlic, ginger, and green chilies until golden.
3. Add chopped tomatoes, coriander powder, and chili powder. Cook until the tomatoes soften and oil separates.
4. Pour the cooked lentils into the pan. Mix well and simmer for 5–10 minutes, adjusting water to desired consistency.
5. Garnish with fresh cilantro and serve hot with steamed rice or roti.

Masoor Dal Tadka is a warm, comforting vegan dish that is both nutritious and satisfying.

The combination of spiced tempering with soft lentils creates a meal that’s wholesome and deeply flavorful.

Vegan Coconut Curry Vegetables

This creamy coconut curry is loaded with seasonal vegetables simmered in aromatic Indian spices.

It’s rich, comforting, and entirely plant-based, ideal for pairing with rice or flatbreads.

Ingredients:

• 1 cup carrots, sliced
• 1 cup green beans, chopped
• 1 cup bell peppers, chopped
• 1 cup cauliflower florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 1 can (400 ml) coconut milk
• 1 tsp mustard seeds
• 1 tsp turmeric powder
• 1 tsp ground coriander
• 1/2 tsp cumin powder
• 1/2 tsp garam masala
• 2 tbsp vegetable oil
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a large pan. Add mustard seeds and let them crackle. Sauté onions, garlic, and ginger until golden.
2. Add turmeric, coriander, and cumin powder. Toast spices for 1 minute.
3. Add all chopped vegetables and stir to coat with spices. Cook for 5–7 minutes.
4. Pour in coconut milk and bring to a gentle simmer. Cover and cook for 10–12 minutes until vegetables are tender.
5. Sprinkle garam masala, adjust salt, and stir gently. Garnish with cilantro. Serve hot with steamed rice or flatbreads.

Vegan Coconut Curry Vegetables are creamy, fragrant, and packed with flavor.

The coconut milk balances the spices beautifully, making this dish a rich and wholesome vegan Indian meal.

Vegan Pav Bhaji (Spiced Vegetable Mash with Bread)

Pav Bhaji is a popular street food from Mumbai, India, made with mashed vegetables cooked in a rich, spiced tomato gravy.

Served with buttered bread rolls (pav), this vegan version skips dairy while keeping all the authentic flavors intact.

Ingredients:

• 2 medium potatoes, boiled and diced
• 1 cup cauliflower florets
• 1/2 cup green peas
• 1/2 cup carrots, diced
• 1 medium onion, chopped
• 2 medium tomatoes, pureed
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 2 tsp pav bhaji masala (or substitute with 1 tsp each coriander and cumin powder plus 1/2 tsp chili powder)
• 1/2 tsp turmeric powder
• Salt to taste
• Fresh cilantro for garnish
• Lemon wedges for serving
• Vegan bread rolls for serving

Instructions:

1. Heat oil in a large pan. Add cumin seeds and let them sizzle. Sauté onions, garlic, and ginger until golden.
2. Add pureed tomatoes, turmeric, and pav bhaji masala. Cook until the oil separates from the tomato mixture.
3. Add all boiled vegetables and mash slightly with a potato masher. Add a little water if needed and simmer for 10–12 minutes.
4. Adjust salt and consistency, cooking until the mash is thick and flavorful.
5. Garnish with cilantro and serve hot with toasted vegan bread rolls and lemon wedges.

Vegan Pav Bhaji is a delicious, hearty dish that captures the essence of Indian street food.

The medley of spiced vegetables and soft bread makes it a perfect meal for any occasion.

Vegan Malai Kofta

Malai Kofta is a rich North Indian curry made with fried dumplings in a creamy cashew-based sauce.

This vegan version uses tofu and vegetables instead of paneer, and coconut cream instead of dairy cream.

Ingredients:
For the koftas:

• 200g firm tofu, crumbled
• 1/2 cup grated carrot
• 1/2 cup boiled and mashed potato
• 2 tbsp cornstarch
• 1/4 tsp salt
• Oil for shallow frying

For the gravy:

• 1 medium onion, chopped
• 2 medium tomatoes, pureed
• 1/4 cup cashews, soaked and blended with 1/4 cup water
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 tsp red chili powder
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Mix crumbled tofu, grated carrot, mashed potato, cornstarch, and salt. Form small balls and shallow fry until golden brown. Drain on paper towels.
2. Heat oil in a pan. Add cumin seeds and sauté until they sizzle. Add onions, garlic, and ginger, cooking until golden.
3. Add turmeric, coriander powder, chili powder, and tomato puree. Cook until the oil separates.
4. Stir in cashew cream and simmer for 5–7 minutes. Adjust salt and consistency with water if needed.
5. Add koftas to the gravy just before serving. Sprinkle garam masala and garnish with cilantro. Serve hot with rice or roti.

Vegan Malai Kofta is indulgent, creamy, and packed with flavors.

The soft tofu dumplings in rich cashew sauce create a luxurious plant-based version of this classic Indian dish

Vegan Pani Puri

Pani Puri is a beloved Indian street snack featuring crispy hollow puris filled with spiced potato, chickpeas, and tangy water.

This vegan version is light, refreshing, and bursting with flavors.

Ingredients:
For the filling:

• 1 cup boiled and mashed potatoes
• 1/2 cup boiled chickpeas
• 1 tsp chaat masala
• 1/2 tsp cumin powder
• Salt to taste
• 2 tbsp chopped cilantro

For the pani (spicy water):

• 1 cup fresh mint leaves
• 1/2 cup fresh cilantro
• 2 green chilies
• 1-inch ginger piece
• 2 tbsp tamarind paste
• 3 cups cold water
• 1 tsp roasted cumin powder
• Salt to taste

For serving:

• 20–25 puris (store-bought or homemade)

Instructions:

1. Mix mashed potatoes, chickpeas, chaat masala, cumin powder, salt, and cilantro for the filling.
2. Blend mint, cilantro, green chilies, ginger, tamarind paste, roasted cumin, and salt with cold water to make the pani. Strain if desired.
3. Gently crack the top of each puri and fill with the potato-chickpea mixture.
4. Dip or pour the prepared pani into the puris and serve immediately to enjoy the crunch.

Vegan Pani Puri is a refreshing and tangy snack with a perfect balance of textures.

Crispy puris, flavorful filling, and spicy water make it a fun and quintessential Indian street food experience.

Vegan Mango Lassi

Mango Lassi is a traditional Indian drink, sweet, creamy, and refreshing.

This vegan version replaces yogurt with coconut or almond yogurt, creating a luscious, dairy-free beverage perfect for hot days or as a dessert drink.

Ingredients:

• 1 cup ripe mango, peeled and chopped
• 1/2 cup coconut or almond yogurt
• 1/2 cup almond milk (or any plant-based milk)
• 1–2 tsp maple syrup or agave (optional, for sweetness)
• 1/4 tsp ground cardamom
• Ice cubes (optional)

Instructions:

1. Combine mango, yogurt, almond milk, cardamom, and sweetener in a blender.
2. Blend until smooth and creamy.
3. Add ice cubes and blend briefly if you prefer a chilled version.
4. Pour into glasses and garnish with a pinch of cardamom or chopped pistachios.

Vegan Mango Lassi is a refreshing, tropical, and dairy-free delight.

Sweet, creamy, and subtly spiced with cardamom, it’s a perfect drink for summer or as a light dessert.

Vegan Coconut Ladoo

Coconut Ladoo is a popular Indian sweet made with desiccated coconut and sugar.

This vegan version is entirely plant-based, naturally sweet, and simple to make, making it perfect for festivals or a quick sweet treat.

Ingredients:

• 2 cups desiccated coconut
• 1 cup coconut milk
• 1/2 cup jaggery or brown sugar
• 1/2 tsp cardamom powder
• 1 tsp coconut oil (for rolling, optional)

Instructions:

1. In a non-stick pan, combine coconut milk and jaggery. Heat gently until the jaggery dissolves.
2. Add desiccated coconut and cardamom powder. Cook on low heat, stirring continuously until the mixture thickens and leaves the sides of the pan.
3. Let it cool slightly. Grease your hands with a little coconut oil and shape the mixture into small balls.
4. Allow them to cool completely and store in an airtight container.

Vegan Coconut Ladoo is rich, fragrant, and naturally sweet.

Its soft texture and coconut flavor make it a delightful plant-based dessert that’s perfect for celebrations or everyday treats.

Vegan Kesar Badam Halwa (Saffron Almond Pudding)

Kesar Badam Halwa is a rich, aromatic Indian dessert made with almond paste, sugar, and saffron.

This vegan version uses almond milk and plant-based ghee substitutes to create a luxurious, creamy sweet treat.

Ingredients:

• 1 cup almond paste (soaked almonds blended into a smooth paste)
• 2 cups almond milk
• 1/2 cup sugar or maple syrup
• 1/4 tsp saffron strands, soaked in 1 tbsp warm almond milk
• 2 tbsp coconut oil or vegan butter
• 1/4 tsp cardamom powder
• Chopped almonds for garnish

Instructions:

1. Heat coconut oil in a pan. Add almond paste and roast lightly for 2–3 minutes.
2. Gradually add almond milk, stirring continuously to avoid lumps.
3. Add sugar, saffron-infused milk, and cardamom powder. Cook on low heat until the mixture thickens to a pudding-like consistency.
4. Garnish with chopped almonds before serving. Serve warm.

Vegan Kesar Badam Halwa is creamy, fragrant, and luxurious.

The combination of almonds and saffron gives it a rich flavor, making it a perfect plant-based dessert for special occasions or festive celebrations.

Vegan Coconut Barfi

Coconut Barfi is a classic Indian sweet made with desiccated coconut, sugar, and plant-based milk.

This vegan version is soft, rich, and perfect for festivals, celebrations, or as a quick homemade treat.

Ingredients:

• 2 cups desiccated coconut
• 1 cup coconut milk
• 1/2 cup jaggery or brown sugar
• 1/4 tsp cardamom powder
• 1 tsp coconut oil (for greasing)
• Chopped pistachios or almonds for garnish

Instructions:

1. In a non-stick pan, combine coconut milk and jaggery. Heat gently until the jaggery melts.
2. Add desiccated coconut and cardamom powder. Cook on low heat, stirring continuously until the mixture thickens and leaves the sides of the pan.
3. Pour the mixture into a greased tray and flatten evenly.
4. Garnish with chopped pistachios or almonds. Allow it to cool and cut into squares.

Vegan Coconut Barfi is rich, fragrant, and melts in your mouth.

The combination of coconut and cardamom creates a traditional Indian dessert that is fully plant-based and irresistible.

Vegan Rice Kheer (Sweet Rice Pudding)

Rice Kheer is a creamy, comforting Indian dessert made from rice, milk, and sugar.

This vegan version uses coconut or almond milk, giving it a naturally rich flavor while keeping it completely plant-based.

Ingredients:

• 1/2 cup basmati rice, washed and soaked for 30 minutes
• 4 cups coconut milk or almond milk
• 1/2 cup sugar or jaggery
• 1/4 tsp cardamom powder
• A pinch of saffron strands, soaked in 1 tbsp warm plant milk
• Chopped almonds and pistachios for garnish

Instructions:

1. In a pan, bring coconut milk to a gentle boil. Add soaked rice and cook on low heat, stirring occasionally, until the rice is soft and the milk thickens.
2. Add sugar, cardamom powder, and saffron-infused milk. Cook for another 5–7 minutes, stirring continuously.
3. Remove from heat and let it cool slightly. Garnish with chopped nuts before serving.
4. Serve warm or chilled, as desired.

Vegan Rice Kheer is creamy, fragrant, and comforting.

The combination of saffron, cardamom, and nuts elevates this traditional Indian dessert into a luxurious plant-based treat.

Vegan Suji Halwa (Semolina Pudding)

Suji Halwa is a popular Indian dessert made with semolina, sugar, and ghee.

This vegan version replaces ghee with coconut oil or vegan butter, resulting in a soft, aromatic, and rich sweet pudding perfect for festivals or everyday indulgence.

Ingredients:

• 1 cup semolina (suji)
• 3/4 cup sugar
• 3 cups water or almond milk
• 3 tbsp coconut oil or vegan butter
• 1/4 tsp cardamom powder
• Chopped nuts (almonds, cashews) for garnish

Instructions:

1. Heat coconut oil in a pan. Add semolina and roast on low heat until it turns light golden and aromatic.
2. Gradually add water or almond milk, stirring continuously to avoid lumps.
3. Add sugar and cardamom powder. Cook on low heat until the mixture thickens and becomes pudding-like.
4. Garnish with chopped nuts and serve warm.

Vegan Suji Halwa is aromatic, soft, and delightfully sweet.

It’s an easy-to-make, traditional Indian dessert that’s completely plant-based and perfect for celebrations or cozy evenings.

Vegan Gulab Jamun

Gulab Jamun is a classic Indian dessert made from deep-fried dough soaked in sweet syrup.

This vegan version uses plant-based milk and flour, creating soft, spongy, and aromatic sweet balls that are completely dairy-free.

Ingredients:

• 1 cup almond flour or vegan milk powder
• 1/4 cup all-purpose flour
• 1/4 tsp baking powder
• 2 tbsp coconut oil, melted
• 1/4 cup almond milk (or any plant-based milk)
• 1 1/2 cups sugar
• 1 1/2 cups water
• 1/2 tsp cardamom powder
• 4–5 saffron strands (optional)
• Oil for deep frying

Instructions:

1. Mix almond flour, all-purpose flour, baking powder, and coconut oil. Gradually add almond milk to form a soft dough.
2. Roll the dough into small smooth balls, ensuring there are no cracks.
3. Heat oil in a deep pan over medium heat. Fry the balls until golden brown. Drain and set aside.
4. Prepare sugar syrup: Boil sugar and water, add cardamom and saffron, simmer until slightly thickened.
5. Soak the fried balls in the warm sugar syrup for at least 30 minutes before serving.

Vegan Gulab Jamun is soft, spongy, and soaked in fragrant syrup, making it a perfect plant-based alternative to this traditional Indian sweet.

Vegan Rasgulla

Rasgulla is a spongy, syrupy Indian dessert traditionally made from chhena (paneer).

This vegan version uses tofu to create soft, delicate balls that absorb the sugar syrup beautifully, giving an authentic taste.

Ingredients:

• 400g firm tofu, crumbled and pressed
• 2 tbsp cornstarch
• 1 1/2 cups sugar
• 4 cups water
• 1/2 tsp rose water (optional)
• 1/4 tsp cardamom powder

Instructions:

1. Blend crumbled tofu with cornstarch into a smooth, firm dough. Shape into small balls.
2. In a wide pan, boil water and sugar to make syrup. Add cardamom powder and reduce slightly.
3. Gently add tofu balls into the boiling syrup. Cover and cook on low heat for 15–20 minutes until balls double in size.
4. Remove from heat, add rose water if desired, and let cool. Serve chilled.

Vegan Rasgulla is soft, spongy, and soaked in sweet, fragrant syrup.

It’s a delightful plant-based version of this iconic Indian dessert.

Vegan Coconut Ladoo (Quick Version)

Coconut Ladoo is an easy-to-make, no-bake Indian sweet.

This quick vegan version uses coconut and condensed coconut milk, creating soft, rich, and flavorful balls perfect for snacks or festivals.

Ingredients:

• 2 cups desiccated coconut
• 1/2 cup condensed coconut milk (vegan)
• 1/4 cup jaggery or maple syrup
• 1/4 tsp cardamom powder
• 1 tsp coconut oil (for rolling)

Instructions:

1. Mix condensed coconut milk, jaggery, and cardamom powder in a pan. Heat gently until well combined.
2. Add desiccated coconut and cook for 2–3 minutes on low heat until mixture thickens slightly.
3. Let it cool slightly. Grease your hands with coconut oil and roll the mixture into small balls.
4. Let them set for 10–15 minutes before serving.

Quick Vegan Coconut Ladoo is soft, sweet, and aromatic.

It’s an effortless plant-based dessert that brings the traditional Indian flavor to your table in just minutes.

Vegan Kesar Peda (Saffron Almond Fudge)

Kesar Peda is a traditional Indian sweet flavored with saffron and cardamom.

This vegan version uses almond milk and coconut oil instead of dairy, creating soft, rich, and aromatic fudge-like sweets perfect for festivals or celebrations.

Ingredients:

• 1 cup almond flour or finely ground almonds
• 1/2 cup almond milk
• 1/4 cup coconut sugar or jaggery
• 1/4 tsp cardamom powder
• A pinch of saffron strands, soaked in 1 tbsp warm almond milk
• 1 tsp coconut oil (for shaping)
• Chopped pistachios for garnish

Instructions:

1. In a pan, combine almond milk and sugar, heating gently until sugar dissolves.
2. Add almond flour and cook on low heat, stirring continuously, until the mixture thickens and starts leaving the sides of the pan.
3. Mix in cardamom powder and saffron milk. Stir well.
4. Let the mixture cool slightly. Grease your hands with coconut oil and shape into small round pedas.
5. Garnish with chopped pistachios. Allow them to set before serving.

Vegan Kesar Peda is rich, fragrant, and melts in your mouth.

Its saffron aroma and almond flavor make it a perfect plant-based festive sweet.

Vegan Rice Payasam (South Indian Sweet Pudding)

Rice Payasam is a classic South Indian dessert made with rice, coconut milk, and jaggery.

This vegan version is creamy, sweet, and flavored with cardamom and nuts, making it a comforting treat for festivals or special occasions.

Ingredients:

• 1/4 cup basmati rice, washed and soaked for 30 minutes
• 3 cups coconut milk
• 1/2 cup jaggery or coconut sugar
• 1/4 tsp cardamom powder
• 1 tbsp coconut oil
• Chopped cashews and raisins for garnish

Instructions:

1. Cook the soaked rice in 1 cup of water until soft.
2. In a pan, heat coconut oil and lightly roast cashews and raisins. Set aside for garnish.
3. Add coconut milk and jaggery to the cooked rice. Simmer on low heat, stirring frequently, until thick and creamy.
4. Mix in cardamom powder. Remove from heat and garnish with roasted cashews and raisins.
5. Serve warm or chilled.

Vegan Rice Payasam is creamy, aromatic, and naturally sweet.

Its coconut flavor combined with cardamom and nuts makes it a delightful plant-based version of this South Indian classic.

Vegan Soan Papdi (Flaky Sweet)

Soan Papdi is a traditional Indian flaky sweet made from gram flour, sugar, and ghee.

This vegan version uses coconut oil and plant-based milk to create light, airy, and sweet layers that melt in your mouth.

Ingredients:

• 1 cup chickpea flour (besan)
• 1/2 cup sugar
• 1/4 cup water
• 1/4 cup coconut milk
• 2 tbsp coconut oil
• 1/4 tsp cardamom powder
• Chopped pistachios for garnish

Instructions:

1. Roast chickpea flour in a dry pan on low heat until fragrant. Set aside.
2. In a separate pan, dissolve sugar in water and coconut milk. Boil until slightly thickened.
3. Gradually add roasted chickpea flour and coconut oil to the syrup, stirring continuously. Cook until mixture forms a pliable dough.
4. Pour the mixture onto a greased tray and flatten evenly. Sprinkle cardamom powder and chopped pistachios.
5. Allow it to cool and set, then cut into squares or diamonds.

Vegan Soan Papdi is flaky, sweet, and aromatic.

Its delicate layers and cardamom flavor make it a festive and indulgent plant-based Indian dessert.

Vegan Moong Dal Halwa

Moong Dal Halwa is a rich and decadent North Indian dessert traditionally made with ghee and lentils.

This vegan version uses coconut oil and plant-based milk, creating a deeply aromatic and indulgent sweet that is perfect for festivals or special occasions.

Ingredients:

• 1 cup split yellow moong dal, soaked for 2–3 hours and drained
• 1/2 cup coconut sugar or jaggery
• 1/2 cup coconut milk
• 1/4 cup coconut oil
• 1/4 tsp cardamom powder
• Chopped almonds and pistachios for garnish

Instructions:

1. Dry roast the soaked moong dal in a pan on low heat until fragrant and slightly golden.
2. In another pan, heat coconut oil and add the roasted moong dal. Roast on low flame for 10–12 minutes, stirring continuously.
3. Add coconut milk and sugar, and cook on low heat until the mixture thickens and forms a soft halwa consistency.
4. Stir in cardamom powder and garnish with chopped nuts. Serve warm.

Vegan Moong Dal Halwa is rich, aromatic, and indulgent.

Its creamy texture and nutty flavor make it a luxurious plant-based dessert that feels traditional yet entirely vegan.

Vegan Rava Ladoo (Semolina Sweet Balls)

Rava Ladoo is a quick and easy Indian sweet made from semolina, sugar, and coconut.

This vegan version replaces ghee with coconut oil, resulting in soft, melt-in-the-mouth sweet balls that are perfect for festivals or celebrations.

Ingredients:

• 1 cup semolina (rava)
• 1/2 cup coconut sugar or jaggery
• 1/4 cup coconut milk
• 3 tbsp coconut oil
• 1/4 tsp cardamom powder
• Chopped nuts for garnish

Instructions:

1. Heat coconut oil in a pan. Add semolina and roast on low heat until golden and fragrant.
2. Add coconut milk and sugar, stirring continuously until the mixture thickens slightly.
3. Remove from heat, add cardamom powder, and mix well. Let it cool slightly.
4. Grease your hands with coconut oil and shape the mixture into small round ladoos. Garnish with chopped nuts.
5. Allow them to set before serving.

Vegan Rava Ladoo is soft, sweet, and aromatic.

Its semolina base combined with coconut and cardamom makes it a traditional Indian sweet fully adapted for a plant-based diet.