5 Simple Vegan Indian Recipes That Will Blow Your Mind
Image Credit: Chana masala | Unsplash

When one thinks of vegan food, the common perception has shifted from healthy food to an austere diet that is bereft of any real taste. Cucumber smoothie with greens? Ugh! What a joyless mess! And then there’s the clutter we run into online, especially with respect to recipes that promise to take us to vegan paradise, but turn out to be underwhelming. For us Indians, recipes that are well adapted to our ingredients and tastes are few and far in between, because...”where’s the taste?”  So, we looked far and wide in an attempt to simplify matters for people seeking no-nonsense recipes that get the job done quickly. Here are five vegan recipes with an authentic Indian touch that do not take an entire day to make and can overcome the snark from your friends and family. 

These dishes feature wholesome, familiar ingredients like chickpeas and lentils as well as our favourite spices like cumin and ginger while adhering to the vegan principles.   

Chana Masala (Chickpeas in a tangy, spicy sauce)


  • 500 gm soaked and boiled chickpeas 
  • 1 onion chopped
  • 1 tomato chopped 
  • 1 inch piece ginger chopped fine
  • 4 cloves garlic chopped
  • 1 green chili chopped 
  • 3 tablespoons vegetable oil
  • 2 fresh bay leaves
  • 1 teaspoon chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric powder
  • Salt to taste
  • Water as needed
  • 1 bunch of fresh cilantro leaves chopped


  • Add the onion, tomato, ginger, garlic, chili in a grinder, and make a paste.
  • Heat vegetable oil in a heavy bottomed vessel over medium heat. 
  • Add the bay leaves in hot oil till fragrant, and pour the paste in the oil.
  • Fry till the paste turns golden brown.
  • Add the chili powder, coriander, gram masala, turmeric, and salt and cook for 3-4 minutes.
  • Add water into the mixture to form a thick gravy.
  • Add the chickpeas into the gravy and reduce the heat to medium. Cook for 10 minutes. 
  • Garnish with cilantro and serve with rice or roti.

Aloo Saag (Potatoes and spinach)


  • 3 medium potatoes cut in small pieces
  • 1 bunch of fresh palak (spinach) chopped fine
  • 1 bunch fenugreek leaves (methi) chopped fine
  • 1 tablespoon of vegetable oil
  • ½ teaspoon of Cumin seeds
  • 2-3 green chilies slit 
  • 6-8 garlic cloves crushed
  • 1 teaspoon of finely chopped ginger
  • 1/3 teaspoon of asafoetida (hing)
  • Salt
  • ¼ teaspoon of turmeric powder
  • 1 teaspoon of red chili powder 


  • Heat oil in a pan and add the cumin seeds, green chilies, garlic and ginger, and sauté for 2-3 minutes.
  • Add asafoetida and mix and add in the chopped potatoes, salt and cover and cook till potatoes are light brown.
  • Add turmeric powder, chili powder, spinach and fenugreek leaves, and cook till the leaves are wilted.
  • Serve hot with rice and dal or chapatis.

Mushroom Stuffed Almond Flour Naan

Mushroom stuffed naan | Pexels

Ingredients for naan
  • 1 cup or 100 gm almond flour 
  • 1/2 cup or 50 gm tapioca starch 
  • 1 teaspoon baking powder
  • Salt to taste
  • 1 tablespoon oil
  • 1 cup almond milk

For the filling

  • 1 teaspoon oil
  • 1/4 cup chopped green onion or regular onion
  • 200 gm mushrooms thinly sliced
  • 150 gm frozen spinach thawed
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of dried oregano
  • 1/2 teaspoon of garam masala
  • Salt
  • A pinch of black pepper


  • Using the naan ingredients make the dough and set aside.
  • Heat a pan on medium heat and add the oil. Then add mushrooms, green onion, and a good pinch of salt and cook till mushrooms are brown. 
  • Now add the spinach, garlic powder, dried oregano, garam masala, and black pepper and cook till the spinach looks dry and mushrooms are cooked. Keep aside to cool completely.
  • Make balls of the dough and roll into small rounds.
  • Scoop one heaped tablespoon of filling in each of the circles and fold again to close them up in balls.
  • Now roll these stuffed balls into round shapes and fry in oil. 
  • Serve with chutneys and curries. 

Vegan Korma (with cashews and coconut)


  • ½ cup or 75 gm Cashews
  • 400 ml or 1 can of coconut milk 
  • 2 tablespoons of vegetable oil
  • 1 onion chopped
  • 1 tablespoon of both crushed ginger and garlic 
  • 1 tablespoon of curry powder
  • ½ teaspoon of cumin (jeera) powder
  • 1/2 teaspoon of coriander (dhania) powder
  • ½ teaspoon of ground cinnamon
  • 1/2 teaspoon turmeric powder 
  • ½ teaspoon of cardamom (elaichi) powder
  • ¼ teaspoon of ground cloves
  • ¼ teaspoon of ground fennel
  • ½ cup or 130 gm tomato paste
  • 500 gm of diced vegetables peas, carrots, corn, green beans
  • 1 tablespoon of brown sugar
  • Salt


  • Add the cashews and coconut milk to a blender and blend till smooth. 
  • Add the oil to a skillet and add chopped onion, crushed garlic and ginger, curry powder, spice powders, salt and sauté till onions are soft.
  • Add the tomato paste and diced vegetables and stir till the veggies are soft.
  • Now add in the blended cashews and coconut milk mixture and simmer until the vegetables are cooked. 
  • Next add the brown sugar and salt and stir well. 
  • Serve hot with rice and chopped cilantro.

Tofu Tikka Masala - protein-packed tofu meets masala sauce


  • 150 gm tofu
  • 2 teaspoon of red chili powder
  • 1 teaspoon turmeric powder
  • 2 teaspoon garlic paste
  • 1 teaspoon garam masala powder
  • 1/2 chopped capsicum 
  • ½ cup coconut milk
  • Salt
  • 1 1/2 teaspoon ginger paste
  • 3 tablespoon refined oil
  • 1 chopped into cubes tomato
  • 1 cubed onion


  • Start by cutting the tofu into cubes and keep them aside. 
  • In a bowl add coconut milk, masalas, garlic paste and salt. Mix the ingredients well. 
  • Put the tofu pieces in the marinade and allow them to sit there for 1 hour. 
  • In a pan add the oil and place on medium heat. 
  • Add the marinade-coated tofu pieces in the pan and fry till they turn golden-brown.
  • Remove them and let them cool.
  • For the trademark tikka look, put the tofu pieces one by one through a skewer alongside pieces of capsicum, tomatoes and onions.
  • Tofu Tikka is all set to be served.

These five simple vegan Indian recipes are the perfect place to start. If you’re craving something spicy, nutritious, and wholesome, you’ll love these simple vegan Indian dishes. They feature wholesome ingredients like chickpeas and lentils, as well as warming spices like cumin and ginger. Try these staples and you won’t regret it. And don’t forget to share these vegan Indian recipes with your friends and family. They’ll thank you for it!