10 Famous Indian Dishes Made Vegan

Indian food is always a great choice for vegans as many of its amazingly flavorful and aromatic dishes are intrinsically vegan, and if not vegan, at least vegetarian. That is to say, Indian and Indian-inspired dishes are easily veganized!

And the dishes that traditionally contain meat can easily be replicated in a plant-based way. Tofu, seitan, or tempeh can be added in place of meat to offer the protein portion of many dishes.

Though, there are lots of recipes that include chickpeas and lentils, making for an already protein-packed dish.

Check out these ten vegan versions of some classic and creative Indian dishes.

We also highly recommend downloading the Food Monster App  — with over 15,000 delicious recipes, it is the largest meatless, vegan, plant-based, and allergy-friendly recipe resource to help you get healthy!

1. Aloo Chana Chaat Tartlets

Source: Aloo Chana Chaat Tartlets

These Aloo Chana Chaat Tartlets by Pavani Nandula have a savory tart shell filled with spicy potato and chickpea chaat. It’s an amazing dish that is great to serve as an appetizer, side dish, or as a snack.

2. Golden Roasted Cauliflower Dahl

Source: Golden Roasted Cauliflower Dahl

This thick, flavorful Golden Roasted Cauliflower Dahl by Caroline Doucet is the perfect recipe to enjoy on a cold, rainy day – or any day. Although it’s delicious on its own, it is best served over rice or with a side of fresh naan bread. If you want to get a little crazy, serve it with both, and you’ve got yourself the ultimate comfort food!

3. Naan Bread

Source: Naan Bread

Homemade naan is generally cooked in a cast iron skillet or a non-stick pan. It does miss out on the charred flavor of the clay oven but is soft and very tender, blistered here and there, and very delicious. This Naan Bread by Namita Tiwari goes very well with soups, curries, and Indian-style curry dishes with gravies.

4. Vegetable Bajji: Indian Tempura

Source: Vegetable Bajji: Indian Tempura

Vegetable bajji, colloquially known as Indian Tempura, are just thin slices of vegetables dipped in a crisp batter and deep-fried to golden brown perfection. These Vegetable Bajji: Indian Tempura by Tina Dawson are superbly delicious, easy enough to whip up on a whim, and a perfect way to use up leftover pieces of vegetables that are too little to make anything else out of. The batter is a mixture of chickpea flour and rice flour with the optional addition of baking soda, which gives it that amazing crispiness. Traditionally, onion, eggplant, potato, and green bananas are used, but you can use whatever vegetables you have on hand.

5. Baked Sabudana Vada: Indian Tapioca Fritters

Source: Baked Sabudana Vada: Indian Tapioca Fritters

Sabudana is a delicious deep-fried snack that is popular in Maharashtra, India that is made from soaked sabudana (tapioca pearls), boiled and mashed potatoes, coarsely crushed peanuts, and a few spices. The fritters are a little spicy and somewhat sweet- everything you want in one snack! These Baked Sabudana Vada: Indian Tapioca Fritters by Freda Dias are quite filling and will keep your tummy and soul sorted and satisfied until your next meal.

6. Curried Chickpeas (Chana Masala)

Source: Curried Chickpeas (Chana Masala)

You must try this Curried Chickpeas (Chana Masala) by Jamie Raftery. In addition to chickpeas, the ingredients of chana masala are usually onion, garlic, chili, ginger, chopped tomatoes, coriander seeds, fresh coriander, amchoor, which is dried mango powder, dried pomegranate seeds, and garam masala.

7. Masala Mushroom Bhuna: Indian Spicy Sauteed Mushrooms

Source: Masala Mushroom Bhuna: Indian Spicy Sauteed Mushrooms

This Masala Mushroom Bhuna: Indian Spicy Sauteed Mushrooms by Rinku Bhattacharya takes just 15 minutes to make, but it tastes like it has been slow-cooked for hours. It’s made using a slow-cooking technique called kasha or bhuna, which is cooking without water. This dish applies the same method without the wait time, and the result is tender, spicy mushrooms that are ready to be served with rice or flatbread.

8. Rajma Pulao With Cauliflower Rice

Source: Rajma Pulao With Cauliflower Rice

Rajma Pulao is a savory, slow-cooked dish made from kidney beans, onions, bell peppers, and spices. It is filling, tasty, and contains just the right amount of tangy spice. This Rajma Pulao With Cauliflower Rice by Rinku Bhattacharya is served over cauliflower rice, so it’s light and healthy, too.

9. Bedmi Paratha

Source: Bedmi Paratha

Bedmi Paratha is made with urad daal (Black Gram Lentils). Soaked daal is ground coarsely. Turmeric, chili powder, asafetida, and fennel give it a burst of flavor. Parantha is soft and robust in Indian flavors. These Bedmi Paratha by Namita Tiwari are great to pack in the lunch box for kids to take to school.  These are ideal to take on picnics and journeys. Pair with curry and enjoy a sumptuous meal.

10. Bharli Baingan (Stuffed Eggplant Curry)

Source: Bharli Baingan (Stuffed Eggplant Curry)

Bharli Baingan is a Maharashtrian version of baby eggplants stuffed with fresh coconut, peanuts, and spices. Serve this Bharli Baingan (Stuffed Eggplant Curry) by Pavani Nandula with roti or rice and dal for a filling and delicious meal.

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