World Vegan Day 2025: Chefs Share Millet & Plant-Based Recipes To Add To Your Daily Meals

World Vegan Day is celebrated annually on November 1st across the globe to raise awareness about the importance of transitioning to an environmentally friendly lifestyle. As more millennials and Gen Z individuals move towards a plant-based diet, the relationship with food is being redefined in its true sense. 

Whether it's urban cafes offering oat milk and almond milk in their coffee, restaurants serving plant-based meats, or menus being redesigned to cater to the dietary needs of vegans, more and more people are returning to their roots - millets and freshly sourced fruits and vegetables. By replacing dairy products with plant-based alternatives, here are some recipes specially shared by chefs that are easy to prepare, even on a busy schedule.

Vegan Green Smoothie

By Chef Simran Singh Thapar, Executive Chef at The Leela Palace Bengaluru

Ingredients:

• 900 g spinach
• 500 g cucumber
• 20 g mint
• 500 g green apple
• 20 ml ginger juice
• 1.6 L coconut water
• 30 ml lemon juice
• 300 g soaked basil seeds
• 500 g ice cubes

Method:

1. Blend together spinach, cucumber, mint, green apple, ginger juice, coconut water, lemon juice, and ice cubes until smooth.
2. Pour into glasses and top with soaked basil seeds as garnish.
3. Serve chilled, garnished with a sprig of mint for freshness and glow.

Broccoli Millet Salad

By Pooja Masurkar, Founding Chef & Culinary Innovator, Pause (Mumbai)

Ingredients:

For the Spicy Broccoli:

• 1 cup broccoli florets
• 1/2 tsp chilli flakes
• A pinch of rock salt (sendha namak)
• A pinch of black pepper

For the Lemon Vinaigrette:

1. Juice of 2 lemons
2. 1/2 tsp rock salt
3. 1/4 tsp black pepper
4. 1/4 cup olive oil
5. 2 tbsp kandsari sugar (or jaggery powder)

For the Millet Tabbouleh:

• 1 cup cooked foxtail millet
• 1/2 cup fresh parsley, finely chopped
• 2 tbsp pomegranate seeds
• 1/2 tsp rock salt
• 1 tsp kandsari sugar (or jaggery powder)
• 1 tsp olive oil
• 1 tsp lemon juice

For the Salad Build-up:

• 1/2 cup millet tabbouleh (prepared above)
• 2 dates, chopped
• 2 tsp roasted almonds
• 1/4 avocado, diced
• 1 tbsp pomegranate seeds
• Spicy broccoli (prepared above)
• A drizzle of lemon vinaigrette

Method:

1. Blanch broccoli florets in boiling water for 2 minutes, then transfer to cold water to retain colour. Toss with chilli flakes, salt, and pepper.
2. In a small bowl, whisk together lemon juice, salt, pepper, olive oil, and kandsari sugar until smooth and emulsified.
3. Cook foxtail millet until fluffy and let it cool. Mix with parsley, pomegranate, salt, sugar, olive oil,  and lemon juice.
4. On a plate, spread a layer of millet tabbouleh. Add dates, roasted almonds, avocado, and pomegranate.
5. Top with spicy broccoli and finish with a drizzle of lemon vinaigrette.

Vegan Apple Walnut Cookies

By Chef Meghna Kamdar, Chilean Walnuts

Ingredients:

• 1 ripe banana
• ½ apple, finely chopped
• 2 tbsp peanut butter
• 1 tsp cinnamon powder
• 1 tbsp maple syrup
• 1 tsp vanilla essence
• ¾ cup oats
• ¼ cup walnuts, finely chopped

Method:

1. Mash the banana in a mixing bowl.
2. Add finely chopped apple, peanut butter (or any vegan butter), cinnamon, maple syrup, vanilla essence, oats, and finely chopped roasted walnuts. 
3. Mix everything well!
4. Line a baking tray with parchment paper, spread the dough individually, and flatten it slightly (don’t make it too thin).
5. Bake in a preheated oven at 180°C for 15-17 minutes until soft in the centre and crispy at the sides.
6. Let them cool completely and enjoy!