My Favourite Indian Vegan Meals To Add A Bit Of Spice To Your Life

My Favourite Indian Vegan Meals To Add A Bit Of Spice To Your Life

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My Favourite Indian Vegan Meals To Add A Bit Of Spice To Your Life

When it comes to vegan food, India is definitely a top destination. There are so many delicious vegan recipes to choose from, and it’s hard to narrow it down to just a few favourites. However, if I had to pick five of my all-time favourite Indian vegan meals, these would be them:

1. Aloo Gobi
This classic dish is made with potato and cauliflower, and it’s absolutely delicious. It’s usually served with rice or roti, and it’s perfect for a quick and easy meal.

2. Chana Masala
Chana masala is another vegan staple in India. It’s made with chickpeas and a variety of spices, and it tastes great with rice or roti.

3. Dal Makhani
Dal makhani is a creamy and flavourful dish made with black lentils. It’s usually served with rice or roti, and it makes for a hearty and satisfying meal.

4. Palak Paneer
Palak paneer is a popular vegan dish made with spinach and tofu. It’s usually served with rice or roti, and it’s perfect for a quick and easy meal.
5. Tarka Dahl
Tarka dahl is a simple yet flavourful dish made with lentils and spices. It’s usually served with rice or roti, and it makes for a quick and easy meal.

6. Vegan Naan
No Indian meal is complete without some vegan naan! This delicious bread goes great with any vegan curry, and it’s perfect for mopping up all the deliciousness.
So there you have it, my five favourite Indian vegan meals. These recipes are all delicious, and they’re perfect for a quick and easy meal. So if you’re ever in the mood for some vegan Indian food, be sure tolook up the recipes for these meals and give them a try. You won’t be disappointed!

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Deviled Potato Sandwiches

Deviled Potato Sandwiches

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Deviled Potato Sandwiches

Black salt is the secret ingredient in these scrumptious sandwiches that transform potatoes into a vegan egg salad. Celery, hearts of palm, and mustard add rich flavor to the filling, while juicy tomatoes provide freshness. Keep a batch in the fridge so you can easily put together a sandwich before running out the door.

These tasty vegan Deviled Potato Sandwiches are ideal for lunches, and they’re good enough to serve a crowd at a party—simply cut each sandwich into smaller triangles. Think of them as a very tasty vegan variation on egg salad sandwiches. The addition of black salt (optional) adds a bit of sulfuric aroma that’s reminiscent of hard-boiled eggs. We’ve got even more delicious and healthy vegan sandwiches for you to try.

INGREDIENTS

  • 1 large Yukon Gold potato (about ¾ pound), peeled and cut into 1½-inch pieces
  • ½ cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice, or water
  • ¼ teaspoon yellow mustard
  • Dash ground turmeric
  • Dash black salt (optional)
  • 1 14-ounce can hearts of palm, drained and finely chopped (about 1¼ cups)
  • 1 small celery stalk, finely chopped (about ¼ cup)
  • 1 scallion, white and green parts, thinly sliced (about ¼ cup)
  • Sea salt and freshly ground white pepper, to taste
  • 9 lettuce leaves (optional)
  • 2 medium tomatoes, thinly sliced (optional)
  • 18 slices whole-wheat bread
INSTRUCTIONS
  1. Place potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 15 to 20 minutes or until very tender. Remove potato; cool.
  2. In a blender combine potato, milk, mustard, turmeric, and black salt, if desired. Cover and pulse until smooth. Transfer mixture to a medium bowl. Stir in hearts of palm, celery, and scallion. Season with sea salt and white pepper.
  3. Layer potato mixture and, if desired, lettuce and tomatoes between bread slices. Serve immediately, or wrap in waxed paper or plastic wrap and store in refrigerator up to 2 days.

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Roasted Red Pepper Tapenade Hummus

Roasted Red Pepper Tapenade Hummus

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Roasted Red Pepper Tapenade Hummus

Roasted red pepper, artichoke hearts, and capers give this chickpea hummus tapenade-like flavors, and a dash of cayenne pepper revs up the heat. Make a batch of baked tortilla chips, put up your feet, and chow down. A combination of zesty and sour, this play on hummus may look benign, but it has a spicy kick and will give some heat to keep you energized for the game.

INGREDIENTS

  • 1 15-ounce can garbanzo beans, rinsed and drained
  • 1 cup roasted red peppers (from the jar, rinsed)
  • ½ cup artichoke hearts, packed in water and rinsed
  • ¼ cup tahini
  • zest and juice of 1 lemon
  • 2 tablespoons tamari (or Bragg’s liquid aminos or low-sodium soy sauce)
  • 1 tablespoon capers
  • 1-2 cloves garlic, minced
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • ¼ cup kalamata olives, pitted (optional, or as garnish)
INSTRUCTIONS
  1. Place all ingredients into a food processor, fitted with an S-blade. Process until well-combined.
  2. Serve with baked tortilla chips, whole grain crackers, and/or raw vegetables.

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My Easy To Cook Greek Vegan Pasta Salad Recipe

My Easy To Cook Greek Vegan Pasta Salad Recipe

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My Easy To Cook Greek Vegan Pasta Salad Recipe

This vegan pasta salad recipe is the perfect summer dish! It’s light, refreshing, and full of flavor. The best part is that it’s super easy to make. Just cook up some pasta, add in some veggies, and dress it with a simple vinaigrette. This salad is sure to be a hit at your next barbecue or potluck.
Vegan Greek Pasta Salad Recipe

Ingredients:
– 1 pound vegan pasta
– 1 cucumber, diced
– 1 red pepper, diced
– 1/2 cup Kalamata olives, pitted and halved
– 1/4 cup fresh parsley, chopped
– 3 tablespoons olive oil
– 2 tablespoons red wine vinegar
– 1 clove garlic, minced
– 1 teaspoon dried oregano
-Salt and pepper to taste

Instructions: My Easy To Cook Greek Vegan Pasta Salad Recipe
1. Cook pasta according to package instructions.
2. In a large bowl, combine cooked pasta with cucumber, red pepper, olives, parsley, and garlic.
3. In a small bowl, whisk together olive oil, vinegar, oregano, salt, and pepper. Pour over pasta salad and toss to coat.
4. Serve at room temperature or chilled. Enjoy!

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White Bean Hummus With Fresh Thyme And Basil

White Bean Hummus With Fresh Thyme And Basil

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White Bean Hummus With Fresh Thyme And Basil

Rich with the aroma of fresh thyme and basil, this cannellini bean hummus recipe uses Dijon mustard and red wine vinegar to delicious effect.

The fresh thyme and basil add a fresh and vibrant taste to this hummus. The pureed cannellini beans are creamy white, which together with the green flecks from the fresh herbs, make this hummus pretty to look at… and scrumptious to eat!

This dip recipe is wheat-free, gluten-free, and soy-free.

INGREDIENTS

  • 2 cups cooked cannellini (white kidney) beans (drained and rinsed if using canned beans)
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons tahini
  • 1 small to medium clove garlic, sliced
  • 2 tablespoons red wine vinegar
  • ½ teaspoon Dijon mustard
  • ½ teaspoon sea salt
  • 2½-3 teaspoons fresh thyme, roughly chopped
  • ¼ cup fresh basil, torn or roughly chopped
  • 1-2 tablespoons water (may not need, just to thin dip as desired)
  • Freshly ground black pepper to taste
INSTRUCTIONS
  1. In a food processor, combine all ingredients except water, thyme, and basil.
  2. Purée until smooth, gradually adding water as desired to thin dip and scraping down sides of bowl as needed.
  3. Add thyme and basil and purée briefly to incorporate ingredients.

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Pumpkincredible Hummus

Pumpkincredible Hummus

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Pumpkincredible Hummus

A creamy, lightly smoky hummus with the brilliant flavor and color of pumpkin!

This dip recipe is gluten-free and soy-free.

Beans Note: The combination of chickpeas and white beans makes this hummus a little creamier than using just chickpeas alone.

Pumpkin Seeds Note: When I toast nuts and seeds, I do so in larger batches so that I have them ready to use another time. So, consider toasting about a cup or more. To toast pumpkin seeds, place on a baking sheet lined with parchment paper (I use my toaster oven and a small baking tray). Bake at 400ºF for several minutes until they turn a golden color and you can smell a nutty aroma. This won’t take long, maybe about 5-7 minutes, possibly longer depending on your oven. Just be sure to watch them after about 6-7 minutes, as they can burn quickly.

This blend-and-eat dip comes together in 15 minutes or less. The vibrant orange color looks fabulous, and the spicy-smoky pumpkin flavors are incredibly comforting and satisfying.

INGREDIENTS

  • 1 can chickpeas, drained and rinsed
  • 1 can white beans (cannellini or other), drained and rinsed
  • 1 cup pure pumpkin (I use farmer’s market brand)
  • ¼ cup freshly squeezed lime juice
  • 1 medium-large clove garlic (adjust to taste, use smaller clove for kid-friendly)
  • 1 teaspoon sea salt
  • 1 tablespoon tahini
  • ¾ teaspoon cumin
  • ¼ teaspoon (rounded) allspice
  • ¼ teaspoon (lightly rounded) smoked paprika (if you don’t have smoked paprika, use another ¼ teaspoon cumin – then go out and get yourself some smoked paprika!!)
  • ½ teaspoon pure maple syrup (optional)
  • ¼ cup toasted pumpkin seeds (see note for toasting; reserve about 2-3 tablespoons for garnish)
INSTRUCTIONS
  1. In a food processor add all ingredients except pumpkin seeds. Puree until very smooth. Taste, and if you’d like to add additional garlic or spices, add a little. Then, add most of the pumpkin seeds (reserving 2–3 Tbsp.), and pulse through. Transfer mixture to a serving dish, and top with remaining pumpkin seeds. Serve with whole-grain pita breads, tortilla chips, warm whole-grain bread, etc.

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Lentil Sloppy Joes

Lentil Sloppy Joes

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Lentil Sloppy Joes

This is a quick and easy meal that also reheats well for lunch the next day or two.

This is a quick and easy meal that also reheats well for lunch the next day or two. Serve this stuffed into a whole-grain bun and eat with your hands, or ladle it over the buns (open-face style) and eat with a fork. I usually serve steamed kale with this dish and fresh corn, when in season.

INGREDIENTS

  • 3 ⅓ cups water or low-sodium vegetable stock
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 tablespoon chili powder
  • 1 ½ cups dried brown lentils
  • 1 15-ounce can diced fire roasted tomatoes
  • 2 tablespoons soy sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons brown sugar
  • 1 teaspoon rice vinegar
  • 1 teaspoon vegetarian Worcestershire sauce
  • salt to taste

INSTRUCTIONS

  1. Place 1 cup of the water or stock in a large pot.
  2. Add the onions and bell pepper and cook, stirring occasionally until onions soften slightly, about 5 minutes.
  3. Add the chili powder and mix in well. Add the remaining liquid, lentils, tomatoes, and the rest of the seasonings. Mix well, bring to a boil, reduce heat, cover and cook over low heat for one hour, stirring occasionally.
  4. Serve on whole-wheat buns, or fresh baked bread, with the trimmings of your choice.

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Navy Bean Hummus And Mixed Vegetable Pita Pockets

Navy Bean Hummus And Mixed Vegetable Pita Pockets

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Navy Bean Hummus And Mixed Vegetable Pita Pockets

Creamy and garlicky, with a zing of fresh lime juice, this is one tasty dip. The recipe calls for navy beans cooked from scratch, but it’s still ready in only 35 minutes. Not bad! Creamy, garlicky navy bean hummus and crunchy fresh vegetables are tucked into hearty whole-wheat pitas in a perfect marriage of textures, colors, and flavors.

INGREDIENTS

FOR THE NAVY BEAN HUMMUS

  • 1 cup dried navy beans, sorted, washed, and soaked overnight
  • 3 tablespoons fresh lime juice (from 2 limes)
  • 1 clove garlic
  • ½ teaspoon freshly ground black pepper
  • Sea salt
  • ¼ cup finely chopped fresh cilantro

FOR THE MIXED VEGETABLES

  • 1 medium beet, peeled and finely grated
  • 1 medium tomato, cored and finely chopped
  • 4 green onions, white and light green parts finely chopped
  • ¼ cup grated carrot
  • ½ cup finely chopped fresh cilantro
  • ½ jalapeño, seeded and finely chopped
  • 1 tablespoon fresh lime juice
  • 2 tablespoons sesame seeds
  • Sea salt
FOR SERVING

  • 4 whole-grain pita breads
  • 2 cups salad greens
INSTRUCTIONS
  1. To prepare the hummus, place the soaked navy beans in a medium saucepan. Add 2 cups water and cook over high heat for 3 to 5 minutes. Reduce the heat and simmer, partially covered, until the beans are very tender, about 25 minutes. Remove the pan from the heat and let cool. Do not drain.
  2. Transfer the cooled beans and their cooking liquid to a blender or food processor and add the lime juice, garlic, pepper, and salt to taste. Puree until smooth and well combined. Transfer to a medium bowl and fold in the cilantro. Cover and refrigerate until ready to serve.
  3. To prepare the mixed vegetables, combine the beet, tomato, green onions, carrot, cilantro, jalapeño, lime juice, sesame seeds, and salt to taste in a large bowl. Toss gently to mix.
  4. To assemble the pita pockets, lightly heat the pitas in a toaster or on a dry skillet over medium heat for about 20 seconds per side, making sure they do not get crisp.
  5. Cut the pitas in half. Open one pocket and spread ⅛ of the hummus on one side of the interior. Spoon in some of the mixed vegetables and top with ¼ cup of the salad greens. Repeat with the remaining pita halves, hummus, mixed vegetables, and greens. Serve immediately.Note: To make this recipe quicker, swap the dried beans for 1½ cans of navy beans, drained & rinsed. The hummus can be stored in an airtight container in the refrigerator for 3 to 4 days.

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Sonoran Desert Tepary Bean and Roasted Red Pepper Hummus

Sonoran Desert Tepary Bean and Roasted Red Pepper Hummus

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Sonoran Desert Tepary Bean and Roasted Red Pepper Hummus

Tepary beans carry a long and rich history among the Indigenous people of the Sonoran Desert, where the beans have been cultivated for more than 4,000 years. There are three main types of tepary beans: brown, black, and white. They are hearty little beans and full of flavor. The white beans are the creamiest when blended, which is why I prefer them for this red pepper-spiked tepary bean hummus. You can use any color tepary for this recipe, but white will be the creamiest and prettiest against the roasted pepper. Look for tepary beans on Amazon, at some Whole Foods stores, or buy online from Rancho Gordo or Ramona Farms.

Switch things up with this tepary bean hummus. Tepary beans make a creamier hummus compared with chickpeas. Add the smoky flavor of roasted red pepper and you’ve got a mouthwatering dip that goes fast.

INGREDIENTS

  • 1 medium red bell pepper
  • 2 cups cooked white tepary beans
  • 2 lemons, juiced
  • 4 medium garlic cloves
  • ¼ teaspoon sea salt, plus more to taste
  • 2 tablespoons tahini
  • 2 teaspoons smoked paprika
  • ⅓–½ cup water
INSTRUCTIONS
  1. Preheat oven to 400°F. Line a baking sheet with foil or parchment paper.
  2. When the oven is hot, place the whole bell pepper on the prepared baking sheet. Roast in the oven for 20 to 25 minutes, or until the pepper is wrinkled and charred.
  3. Use tongs to transfer the hot roasted pepper to a paper grocery bag to cool and steam (this will make it easier to peel). After it has cooled, peel with hands, discarding skin, seeds, and stem.
  4. Place the cooked tepary beans in a blender or food processor and purée to a thick paste. Add the roasted pepper, lemon juice, garlic, salt, tahini, and smoked paprika. Pulse a few more times, then slowly drizzle in the water. Keep processing until desired consistency is reached, about a minute, depending on your machine. Taste and adjust seasoning if needed.

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Curried Acorn Squash Hummus with Crudités

Curried Acorn Squash Hummus with Crudités

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Curried Acorn Squash Hummus with Crudités

Feeling festive? Serve this lightly spiced acorn hummus with the usual finger-food dippers such as veggie sticks and toasted pita squares. For extra pizzazz use the scooped-out squash shell as a serving bowl. Get the party started with this hearty vegan hummus recipe featuring the flavors of acorn squash and a hint of curry. For a festive presentation, use the scooped-out squash shell as a serving bowl for your hummus, and surround it with your favorite crudités and/or crackers for dipping. This recipe is the featured appetizer in our 2017 Forks Thanksgiving menu. Click here to view the entire vegan Thanksgiving menu and download a mini e-cookbook of all the recipes.

INGREDIENTS

  • 1 small acorn squash (about 1.5 pounds)
  • 1 medium sweet onion, cut into ¼-inch dice (2 cups)
  • 1 tablespoon fresh garlic, minced (6 cloves)
  • ½ tablespoon curry powder
  • 1 (15-oz.) can chickpeas, rinsed and drained (or 1½ cups cooked chickpeas)
  • ¼ cup fresh lemon juice
  • 1 tablespoon tahini
  • 2 tablespoons fresh parsley, finely chopped
  • Sea salt
  • Ground black pepper
  • Assorted fresh vegetables, for dipping
INSTRUCTIONS
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Slice about one-third off the top of the acorn squash so you can use the lower portion as a deep serving bowl for the hummus. Clear out the seeds, and place the top and bottom pieces of squash face-down on the prepared baking sheet. Bake for 30 minutes. Set squash aside until cool enough to handle.
  3. Scoop out the squash flesh from both pieces, being careful not to break the shell of the larger piece.
  4. Meanwhile, sauté the onion, garlic, curry powder, and ½ cup water in a sauté pan, for 10 minutes over medium heat, stirring occasionally. Let it cool for 5 minutes.
  5. Transfer onion mixture to the bowl of a food processor; add chickpeas, scooped-out squash flesh, lemon juice, tahini, and parsley. Blend to a smooth consistency, add salt and pepper to taste, and blend again briefly to incorporate.
  6. Scoop hummus back into the acorn squash shell, and serve with crudités or crackers.

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