What’s Inside:

Part 1: A curated list of essential vegan Maharashtrian dishes, from flavorful rice preparations to delightful snacks and desserts.

Part 2: A 7-day meal plan, making it easy to enjoy these dishes throughout the week.

Note: A plant-based diet can help reduce your risk of chronic diseases like heart disease and type 2 diabetes. According to the American Heart Association, plant-forward diets, full of vegetables, legumes, and nuts, support heart health and overall well-being.

Part 1: A Flavorful Maharashtrian Vegan Feast Awaits!

Rice Dishes:

• Vangi Bhat: A traditional rice dish made with roasted brinjal (eggplant), spices, coconut, tamarind, and jaggery. Vegan-friendly with a spicy kick.
• Tamarind Rice (Chidvey or Ukadiche Rice): Tangy and spicy, made with tamarind, mustard seeds, curry leaves, and various spices, garnished with roasted peanuts or sesame seeds.
• Masale Bhat: Fragrant rice cooked with vegetables, spices, and coconut, often paired with vegan raita or chutney.
• Koshimbir Rice: A refreshing rice salad with mixed vegetables, lemon, mustard seeds, and curry leaves.

Snacks:

• Batata Vada: A classic Maharashtrian snack prepared with spicy mashed potatoes wrapped in chickpea flour and deep-fried, usually served with chutneys.
• Sabudana Khichdi: Made from soaked sago, peanuts, potatoes, and mild spices, this is often enjoyed as a fasting dish.
• Kothimbir Vadi: Savory steamed snack made from chickpea flour and coriander leaves, shallow-fried to perfection.
• Chivda: A crunchy, savory mixture of flattened rice, peanuts, dry coconut, and spices.
  

Desserts:

• Coconut Ladoo: A quick and easy dessert made from desiccated coconut and jaggery, rolled into small balls.
• Basundi (Vegan Version): A creamy dessert traditionally made from condensed milk, but veganized with coconut or almond milk, flavored with cardamom and saffron.
• Modak: Sweet dumplings made from rice flour, filled with coconut, jaggery, and cardamom. A traditional treat during Ganesh Chaturthi.
• Shira: Semolina-based dessert flavored with sugar, cardamom, and saffron, made vegan with oil or coconut oil instead of ghee.
  

Legume Dishes:

• Methi Thepla with Moong Daal: Flatbread made with fenugreek leaves and served with moong dal (yellow mung bean curry).
• Vaal Curry: A curry made with vaal (field beans), cooked with onions, tomatoes, and spices like ginger, garlic, turmeric, and red chili powder.
• Kadhi (Vegan Version): Tangy curry made from vegan yogurt or plant-based alternatives, chickpea flour, mustard seeds, curry leaves, and green chilies.
• Usal: Spicy curry made from sprouted legumes like moth beans (matki), garnished with fresh coconut, coriander, and sev (crispy chickpea noodles).
  

Vegetable Curries:

• Bharli Vangi: Stuffed eggplants cooked in a tangy, flavorful gravy made with coconut, peanuts, sesame seeds, and tamarind.
• Alu Wadi: Steamed colocasia leaves filled with gram flour, tamarind, and spices, cooked in a curry made from coconut and peanuts.
• Batata Rassa: Simple yet flavorful curry made with boiled potatoes, tamarind, coconut, and spices, typically enjoyed with chapati or rice.
• Tondli Masala: Cooked with onions, tomatoes, and spices, often flavored with garlic, cumin, and coriander. Sometimes garnished with fresh coconut.

Part 2: Your 7-Day Vegan Maharashtrian Meal Plan

Day 1:

• Breakfast: Sabudana Khichdi (traditional fasting food with a tapioca base)
• Lunch: Vegan Puran Poli (sweet flatbread with chana dal and jaggery filling)
• Dinner: Kadhi Bhaji (coconut-based curry with vegetables)
• Snack: Vegan Samosa (crispy pastry filled with spiced mashed potatoes and peas)

Day 2:

• Breakfast: Poha (flattened rice with mustard seeds, curry leaves, turmeric, peanuts)
• Lunch: Vegan Amti (spicy lentil curry with tamarind and Goda Masala)
• Dinner: Vegan Rassa (spicy vegetable curry)
• Snack: Bhel Puri (puffed rice with chutneys, peanuts, and sev)
  

Day 3:

• Breakfast: Misal Pav (spicy curry with sprouted beans, served with pav)
• Lunch: Vegan Sol Kadhi (refreshing drink made with kokum and coconut milk)
• Dinner: Methi Thepla (savory flatbread)
• Snack: Chivda (crispy poha snack with roasted peanuts and spices)
  

Day 4:

• Breakfast: Thalipeeth (savory multi-grain flatbread)
• Lunch: Pithla Bhakri (gram flour curry served with flatbread)
• Dinner: Vegan Khichdi (rice, lentils, and vegetables)
• Snack: Vegan Dhokla (steamed savory snack)
  

Day 5:

• Breakfast: Upma (semolina porridge with vegetables)
• Lunch: Vegan Varan Bhaat (simple lentil curry with rice)
• Dinner: Aloo Vadi (crispy, deep-fried spiced mashed potatoes)
• Snack: Sev Usal (spicy curry with moth beans, topped with sev)
  

Day 6:

• Breakfast: Kanda Poha (onion poha with mustard seeds and curry leaves)
• Lunch: Batata Bhaji (spiced potato curry)
• Dinner: Vegan Patal Bhaji (vegetable curry with bottle gourd)
• Snack: Ragda Pattice (spiced potato patties with white peas curry)
  

Day 7:

• Breakfast: Batata Vada (deep-fried spiced mashed potatoes)
• Lunch: Koshimbir (vegetable salad with mustard seeds and lemon juice)
• Dinner: Pav Bhaji (spicy vegetable curry served with pav)
• Snack: Aloo Tikki (crispy spiced potato patties)

Enjoy this vibrant and flavorful Maharashtrian vegan feast all week long! For more tasty recipes and meal plans, browse through our blogs and sign up for the 10 Weeks to Vegan email challenge to start your plant-based journey today.

Don’t forget to follow the 10 Weeks to Vegan Instagram and join the Facebook groups to share your favorite Maharashtrian vegan recipes and connect with the community. We can’t wait to see what you create!

Be kind ❀

— Contributed by Astha Gupta

What’s Inside:
Part 1: A curated list of essential vegan Punjabi dishes, from iconic dals to crispy snacks and rich curries.
Part 2: A 7-day meal plan, making it simple to enjoy the flavors of Punjab throughout your week.

A well-rounded plant-based diet can reduce your risk of type 2 diabetes and heart disease. According to the American Heart Association, plant-forward diets packed with vegetables, legumes, and whole grains can boost heart health and overall wellness.

Ready to get started on this flavorful journey? Let’s go!

Part 1: A Flavorful Punjabi Vegan Feast Awaits!

Rice Dishes:

• Chole Rice: A classic Punjabi combination of spicy chickpeas served with steamed rice.
• Saffron Pulao: Aromatic rice infused with saffron, peas, and a mild blend of spices.
• Masala Rice: Rice cooked with seasonal veggies, spices, and vegan butter, a perfect side to any curry.
• Rajma Chawal: A comforting dish made with kidney beans cooked in a spiced tomato gravy, served with steamed basmati rice.

Snacks:

• Aloo Tikki: Crispy mashed potato patties flavored with cumin and coriander, served with tangy tamarind chutney.
• Chana Chaat: A refreshing chickpea salad with cucumbers, tomatoes, onions, and a sprinkle of chaat masala.
• Samosa: A crunchy pastry filled with spiced potatoes and peas, often paired with mint chutney.
  

Curries & Dals:

• Dal Makhani: Traditionally made with butter and cream, this veganized version uses coconut cream and plant-based butter for a rich, creamy consistency.
• Punjabi Kadhi Pakora: A spiced yogurt-based curry with crispy chickpea flour dumplings. Replace dairy yogurt with soy, peanut, or coconut yogurt for a vegan twist.
• Baingan Bharta: Smoky roasted eggplant mashed and cooked with tomatoes, onions, and spices, comforting and flavorful!
  

Vegetable Curries:

• Aloo Gobi: Classic potato and cauliflower curry spiced with turmeric, cumin, and coriander.
• Tandoori Vegetables: Vegetables marinated in a tangy, spiced yogurt substitute (like soy yogurt) and roasted in the oven for that authentic tandoor flavor.
• Sarson da Saag: A traditional mustard greens curry, spiced with garlic, ginger, and green chilies, served with vegan makki di roti.
  

Breads:

• Vegan Naan: Soft, fluffy naan made without dairy, served warm with your favorite curry.
• Makki di Roti: Cornmeal flatbread, traditionally paired with sarson da saag, and made vegan by skipping the butter.

[Also read: Make Vegan Naan at Home]

Desserts:

• Gajar Halwa: A warm, sweet dessert made with grated carrots, coconut milk, and cardamom.
• Lassi: A cooling yogurt drink made with soy or coconut yogurt, spiced with cardamom and a hint of saffron.
• Suji Halwa: A rich semolina-based dessert flavored with cardamom, raisins, and nuts. Veganized with coconut oil.

[Also read: Oil-Free Gajar Halwa Recipe]

Part 2: Your 7-Day Vegan Punjabi Meal Plan

Day 1:

• Breakfast: Aloo Paratha with Vegan Yogurt
  A classic Punjabi flatbread stuffed with spiced mashed potatoes, served with cooling vegan yogurt for added protein and probiotics.
• Lunch: Rajma Chawal
  Hearty and filling kidney beans cooked in a spiced tomato gravy, served with basmati rice. This is a classic Punjabi meal, packed with plant-based protein and fiber.
• Dinner: Baingan Bharta
  Roasted and mashed eggplant cooked with onions, tomatoes, and spices for a rich, smoky flavor. Served with vegan naan or roti.
• Snack: Chana Chaat
  A light and refreshing chickpea salad with onions, tomatoes, cucumbers, and tangy spices, perfect as a snack to balance the richness of the main meals.
  

Day 2:

• Breakfast: Masala Oats with Vegan Raita
  Hearty oats cooked with spices, vegetables, and herbs for a savory, protein-packed breakfast. Served with a cooling vegan yogurt-based raita.
• Lunch: Tamarind Rice (Punjabi Style)
  A tangy and spicy rice dish made with tamarind, mustard seeds, curry leaves, and a blend of Punjabi spices, offering the perfect balance of flavors. Garnished with roasted peanuts or sesame seeds for crunch.
• Dinner: Vegan Tandoori Vegetables
  Marinated vegetables in a spiced yogurt alternative, roasted to perfection for a smoky, grilled flavor. Serve with quinoa or whole wheat roti for a balanced meal.
• Snack: Vegan Samosa
  Crispy pockets filled with spiced potatoes and peas, served with a tangy tamarind chutney.
  

Day 3:

• Breakfast: Chole Bhature
  A filling breakfast option with spicy chickpeas paired with large, fluffy bhaturas (fried flatbreads). Perfect for a high-energy start to the day.
• Lunch: Masale Bhat
  Fragrant rice cooked with a mix of seasonal vegetables, spices, and a hint of coconut, making it a satisfying one-pot meal.
• Dinner: Sarson da Saag with Makki di Roti
  Mustard greens cooked with garlic, ginger, and spices, served with cornbread (makki di roti). This is a comforting, hearty Punjabi meal that’s rich in iron and fiber.
• Snack: Papdi Chaat
  A tangy and spicy snack made from crisp papdis (fried dough wafers), topped with chickpeas, potatoes, yogurt, tamarind chutney, and chaat masala. It’s refreshing and light, perfect for a midday snack.
  

Day 4:

• Breakfast: Vegan Moong Dal Cheela
  High-protein lentil pancakes made from ground moong dal, served with green chutney and vegan yogurt for a satisfying breakfast.
• Lunch: Vegan Puran Poli
  A vegan version of the traditional sweet flatbread stuffed with chana dal and jaggery, served with a side of spiced vegetables or a refreshing salad.
• Dinner: Lauki Curry with Chapati
  A simple, nourishing curry made with bottle gourd and spices, served with whole wheat chapati. A light yet filling dinner option.
• Snack: Chivda
  A crunchy and savory snack made from flattened rice, peanuts, and spices—perfect for munching in the evening.
  

Day 5:

• Breakfast: Thalipeeth with Vegan Raita
  A multi-grain flatbread loaded with vegetables and spices, served with cooling vegan raita for added texture and flavor.
• Lunch: Vegan Amti
  A tangy and spicy lentil curry made with toor dal and seasoned with a rich spice mix. Served with steamed rice for a wholesome, filling meal.
• Dinner: Aloo Gobi
  A hearty curry made with potatoes and cauliflower, spiced with cumin, coriander, and turmeric, served with chapati or vegan naan.
• Snack: Aloo Tikki with Tamarind Chutney
  Crispy spiced potato patties served with tangy tamarind chutney. A satisfying and flavorful snack to round out the meal.
  

Day 6:

• Breakfast: Upma
  A savory porridge made from semolina (rava), sautéed with vegetables like peas, carrots, and green beans, makes it a wholesome, filling breakfast.
• Lunch: Vegan Varan Bhaat
  A simple and comforting dish made with toor dal (yellow lentils) served with steamed rice and tempered with mustard seeds and curry leaves.
• Dinner: Vegan Khichdi
  A comforting one-pot dish made with rice, lentils, and vegetables, cooked with mild spices for a soothing, nutrient-packed dinner.
• Snack: Ragda Pattice
  Crispy potato patties topped with white peas curry (ragda), tamarind chutney, and crispy sev, a classic street food snack with a spicy twist.
  

Day 7:

• Breakfast: Poha with Peanuts and Lemon
  Flattened rice cooked with mustard seeds, curry leaves, turmeric, and peanuts, garnished with fresh coriander and a squeeze of lemon juice for a zesty breakfast.
• Lunch: Kadhhi Pakora
  A vegan version of the traditional kadhi, made with soy or coconut yogurt, and served with steamed rice. A filling and comforting dish.
• Dinner: Tofu Tikka Masala
  Tofu cubes marinated in a spiced yogurt alternative, grilled, and served in a rich tomato-based curry sauce. Pair with basmati rice or roti for a complete meal.
• Snack: Dhokla
  A light, fluffy steamed snack made from chickpea flour, spiced with mustard seeds and curry leaves. Serve with chutney for an added burst of flavor.
  

There you go! A full week of delicious, plant-powered Punjabi flavors that will have your taste buds dancing with joy.

For more tasty recipes and meal plans, browse through our blogs and sign up for the 10 Weeks to Vegan email challenge to start your plant-based journey today. Don’t forget to follow the 10 Weeks to Vegan Instagram and join our Facebook group to share your favorite Punjabi vegan recipes and connect with the community. We can’t wait to see what you create!

Be kind ❀

— Contributed by Meenal Rajapet

But what if these celebrations could be even more meaningful by extending kindness and compassion to all living beings? This year, why not create new traditions that honor life in all its forms, while preserving the deliciousness of your favorite festive dishes?

Here’s how you can celebrate Indian festivals with love and compassion, by making plant-based versions of traditional dishes.

Why Choose Vegan Festival Meals?

• Compassion: Enjoying cruelty-free dishes ensures your celebrations don’t come at the expense of innocent animals.
• Health: Plant-based meals can be lighter, nutrient-rich, and better for your overall well-being.
• Environmental Impact: Choosing plant-based foods reduces your carbon and water footprints, contributing positively to the planet.

Popular Indian Festivals & Plant-Based Recipes

Each festival comes with its own culinary delights. Here’s how you can veganize your favorite festive meals:

Navratri
Choose vegan options for fasting dishes and festive meals that align with your values.

Diwali
From vegan laddoos to dairy-free kheer, enjoy all your festive favorites while being kind to animals.

Holi
Celebrate with treats like Coconut Jaggery Gujiya, Nut Milk Thandai, Malpua, and more!

Christmas
Celebrate the season with cookies, plum cake, and festive favorites that bring joy to all, without harming any living being.

Eid-ul-Fitr
Treat yourself to cruelty-free versions of traditional delicacies like Sevaiyan, Biryani, and more.

Onam
Reimagine your Onam Sadhya with plant-based versions of Kerala classics.

Pongal
Enjoy dairy-free Pongal and plant-based sweets that celebrate the harvest season with kindness.

Ganesh Chaturthi
Prepare vegan Modaks and other sweets as an offering that respects all living beings.

Quick Tips for Veganizing Traditional Recipes

• Swap dairy milk with almond, cashew, or coconut milk.
• Replace ghee with vegan butter or coconut oil.
• Use chickpea flour or flaxseed as an egg substitute in sweets and baked goods.
• Try cashew or peanut curd for curd-based dishes.

Make Compassion Part of Your Celebration!

Celebrating Indian festivals the vegan way means honoring tradition without compromising on flavor or kindness. Ready to take the plunge? Check out our recipes for each festival and start creating beautiful memories rooted in compassion.

Looking for more recipe inspiration and support? Join our Facebook community and follow us on Instagram!

Stay kind, stay festive!

Besan Ladoo — A Festive Classic

Besan Ladoo is a Diwali staple, but traditional recipes often involve ghee. This vegan version uses coconut oil or vegan butter to achieve the same rich flavor and melt-in-your-mouth texture.

Ingredients

• 1 cup chickpea flour (besan)
• 1/2 cup jaggery
• 3 tbsp coconut oil or vegan butter
• Cardamom powder and nuts for garnish

Method

1. Roast besan in coconut oil or vegan butter on low heat until golden and fragrant.
2. Cool slightly and mix in jaggery and cardamom.
3. Shape into laddoos and garnish with nuts.

Cashew Kaju Katli — Rich & Indulgent

This smooth, melt-in-your-mouth sweet is a Diwali favorite. Using plant-based milk keeps this delicacy cruelty-free.

Ingredients

• 1 cup cashews (soaked and ground to a paste)
• 1/2 cup sugar
• 2 tbsp almond milk or cashew milk
• Silver leaf (optional, check for vegan certification)

Method

1. Heat sugar and plant milk in a pan until the sugar dissolves.
2. Add the cashew paste and cook until it forms a dough-like consistency.
3. Spread the mixture on parchment paper and roll it flat.
4. Cut into diamond shapes and top with silver leaf if desired.

Badam Halwa — Warm & Nutty

A rich and warming dessert made with almond paste, plant-based milk, and cardamom.

Ingredients

• 1 cup almonds (soaked and ground to a paste)
• 1/2 cup cashew or almond milk
• 1/2 cup sugar
• 2 tbsp coconut oil
• Cardamom powder

Method

1. Heat coconut oil in a pan and add almond paste.
2. Add plant milk and sugar, cooking until thick and creamy.
3. Sprinkle cardamom powder and serve warm.

Gulab Jamun — Sweet & Syrupy

Enjoy this classic treat without the dairy! Coconut milk and almond flour make it deliciously authentic.

Ingredients

• 1 cup almond flour
• 1/2 cup coconut milk
• 1/2 tsp baking powder
• 1 cup sugar
• 1/2 cup water
• Cardamom pods for flavor

Method

1. Mix almond flour, coconut milk, and baking powder to form a dough.
2. Shape into small balls and fry until golden.
3. Prepare a sugar syrup with water and cardamom.
4. Soak the fried balls in warm syrup.

Shahi Tukda — Royal Indulgence

This rich bread pudding can be made plant-based by using cashew or almond milk.

Ingredients

• 4 slices of bread (cut into triangles)
• 2 cups almond or cashew milk
• 1/2 cup sugar
• Cardamom powder
• Chopped nuts for garnish

Method

1. Fry bread slices in oil until golden.
2. Boil plant milk with sugar and cardamom to make the rabri.
3. Pour the rabri over fried bread and garnish with nuts.

Malai Kofta — Festive Savory Dish

Enjoy the creaminess of malai kofta made with plant-based milk and vegan curd.

Ingredients

• For koftas:
  • 2 large potatoes (boiled, mashed)
  • 1/2 cup mixed vegetables (carrots, peas, beans, grated)
  • 2 tbsp cashew or peanut curd
  • 2 tbsp chickpea flour (besan)
  • 1/4 cup cashew cream (for extra richness)
  • Spices to taste (turmeric, cumin, coriander, garam masala, salt)
  • Oil for frying
• For gravy:
  • 1 cup cashews (soaked and ground to a paste)
  • 1 cup tomato puree
  • 1/2 cup cashew or almond milk
  • 2 tbsp oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander powder
  • 1/4 tsp turmeric
  • 1/2 tsp garam masala
  • Salt
  • 1/2 tsp sugar (to balance the flavors)

Method

1. In a bowl, mix mashed potatoes, vegetables, curd, chickpea flour, spices, and cashew cream to form a dough.
2. Shape into small balls and fry until golden brown. Set aside.
3. Heat oil in a pan. Add cumin seeds and allow them to splutter.
4. Add tomato puree, and cook until the oil starts to separate.
5. Add cashew paste and spices. Cook for 5–7 minutes.
6. Pour in cashew or almond milk and simmer until creamy.
7. Add fried koftas to the gravy and garnish with chopped coriander.

Gajar Ka Halwa — Winter Favorite

Enjoy this comforting dessert using plant-based milk and vegan butter.

Ingredients

• 4 cups grated carrots
• 2 cups almond or cashew milk
• 1/2 cup sugar
• 2 tbsp coconut oil or vegan butter
• Cardamom powder and nuts for garnish

Method

1. Cook grated carrots in coconut oil or vegan butter.
2. Add plant milk and sugar, and cook until thickened.
3. Sprinkle cardamom and garnish with nuts before serving.

– Contributed by Meenal Rajapet

Celebrate Diwali with Love and Compassion!

This Diwali, celebrate with recipes that show kindness to all living beings while keeping the festive spirit alive. Want to discover more plant-based recipes and connect with fellow vegans? 

Join our Facebook community and follow our Instagram page!

Happy Diwali!

Coconut Jaggery Gujiya — A Sweet Bite of Tradition

Nothing says Holi like Gujiya! This version has a rich mixture of grated coconut, jaggery, and chopped nuts. Fry or bake them to perfection and enjoy a bite of nostalgia.

Ingredients

• 1 cup grated coconut
• 1/2 cup jaggery
• 1/4 cup chopped nuts (almonds, cashews, pistachios)
• 1 tsp cardamom powder
• Vegan pastry dough:
  • 2 cups all-purpose flour 
  • 4 tbsp sunflower/canola/vegetable oil
  • 1/2 cup water 
  • Pinch of salt
• Optional:
  • 1 tbsp semolina
  • 1 tbsp cashew cream/coconut cream 

Method

1. In a mixing bowl, add the flour and a pinch of salt.
2. Add the oil and rub it into the flour using your fingertips until the mixture resembles breadcrumbs.
3. Gradually add water, a little at a time, and knead into a firm but pliable dough.
4. Cover the dough with a damp cloth and let it rest for 30 minutes before using.
5. Heat a pan and sauté coconut, jaggery, nuts, cardamom powder, coconut or cashew cream, and semolina until combined and aromatic. Cool the filling.
6. Roll the dough into palm-sized circles. 
7. Place filling in the center, fold and seal the edges with water.
8. Fry until golden brown or bake at 180°C until crisp.

Nut Milk Thandai — Sip the Spirit of Holi

Cool off from Holi festivities with a glass of Thandai! This spiced, cooling drink is easily made using almond or cashew milk, blended with fennel, cardamom, saffron, and nuts.

Ingredients

• 2 cups unsweetened almond milk/cashew milk
• 2 tbsp soaked almonds and cashews
• 1 tbsp fennel seeds
• 1 tsp poppy seeds
• 5-6 black peppercorns
• 4-5 green cardamom pods
• 8-10 saffron strands
• 2 tbsp sugar or jaggery 

Method

1. Soak almonds, cashews, fennel, poppy seeds, peppercorns, and cardamom in warm water for 1–2 hours or overnight for best results.
2. Blend the soaked ingredients into a fine paste with a little water.
3. Strain the paste for a smoother drink.
4. Mix the paste with plant milk. Stir well to combine.
5. Add saffron strands and sugar/jaggery.
6. Chill in the fridge for at least 1–2 hours for the flavors to infuse.
7. Serve cold, garnished with chopped nuts and saffron strands if desired.

Malpua — Crispy, Syrupy, Irresistible

This deep-fried, sugar-soaked pancake is a Holi favorite! Use plant-based milk and a flaxseed egg to get the perfect batter consistency, and top it off with syrup and nuts for indulgence.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup plant-based milk
• 1/4 tsp baking powder
• Chopped nuts 
• Flaxseed egg:
  • 1 tbsp flaxseed meal
  • 3 tbsp water
• Sugar syrup:
  • 1 cup sugar
  • 1/2 cup water
  • Cardamom 

Method

1. Mix flour, plant milk, flax egg, and baking powder to form a smooth batter. Let it rest for 10 minutes.
2. Heat oil and fry spoonfuls of batter until golden brown on both sides.
3. Soak malpuas in warm sugar syrup for a few minutes.
4. Garnish with chopped nuts and serve warm.
5. Serve with a drizzle of maple syrup or coconut cream for extra indulgence.

Peanut/Cashew Dahi Vada — A Classic Reimagined

No Holi is complete without Dahi Vada! These lentil fritters are topped with cashew or peanut curd and finished with tamarind and mint chutneys.

Ingredients

• 1 cup urad dal (soaked and ground)
• 2 cups cashew or peanut curd
• Tamarind chutney
• Mint chutney
• Roasted cumin, chili powder for garnish

Method

1. Fry small scoops of urad dal batter into fluffy vadas.
2. Soak vadas in warm water for 15 mins, then gently squeeze out water.
3. Arrange the vadas on a plate and pour the curd over them.
4. Top with tamarind and mint chutneys, cumin, and chili powder.

Moong Dal Kachori — Spiced to Perfection

Kachoris are flaky, stuffed pastries filled with spicy lentil or pea filling. Just swap out ghee for oil in the dough for that signature flakiness.

Ingredients

• Dough:
  • 1 cup all-purpose flour
  • 2 tbsp oil
  • Water to knead
• For Filling
  • 1/2 cup moong dal (soaked, ground)
  • 1 tsp cumin
  • 1 tsp fennel
  • 1 tsp coriander powder
  • Chili powder and salt to taste

Method

1. Knead flour, oil, and water into a soft dough. Rest 30 minutes.
2. Sauté dal with spices until dry. Cool.
3. Divide dough into balls, flatten, fill with dal mixture, and seal.
4. Fry on medium heat until golden.

Besan Ladoo — Protein-Packed Festive Dessert

Nutty, sweet, and soft—these ladoos melt in your mouth!

Ingredients

• 1 cup chickpea flour (besan)
• 1/2 cup jaggery
• 3 tbsp vegan ghee or coconut oil
• Cardamom powder and nuts for garnish

Method

1. Roast besan in vegan ghee on low heat until golden and fragrant.
2. Cool slightly and mix in jaggery and cardamom.
3. Shape into ladoos and garnish with nuts.

Kanji — A Tangy Probiotic Drink

Kanji is a traditional fermented drink made from black carrots or beets, spiced with mustard seeds. Naturally vegan and gut-friendly!

Ingredients

• 3-4 black carrots/beetroot, peeled and sliced
• 1 tbsp mustard seeds (crushed)
• Salt to taste
• 1 tsp red chili powder
• 1.5 liters water

Method

1. Mix all ingredients in a glass jar.
2. Cover and leave it to ferment in sunlight for 4-5 days. Stir daily.
3. Serve chilled!

– Contributed by Meenal Rajapet

Holi is about spreading love, joy, and kindness — why not extend that kindness to animals as well? Choosing these vegan versions of Holi classics lets you celebrate without harming any beings.

Join our 10 Weeks to Vegan Facebook community for more easy, traditional, plant-based recipes!

All Time Indian Curry

Ingredients

• 1 cup tomatoes
• 1 cup onion, quartered
• 1 tbsp ginger-garlic paste
• 1 green chilli
• 1 tsp lemon juice
• 1 tsp sugar or jaggery
• 1 tsp turmeric
• 1 tsp red chilli powder
• 1 tsp garam masala
• 1 tsp coriander powder
• 1/2 cup plant milk or nut paste (almond, cashew, melon seeds, etc.)
• 2-4 tbsp warm water. Start with 2 and add more for a thinner consistency.

Instructions

1. Blend tomatoes, onion, ginger-garlic paste, and green chilli in a blender to create a smooth paste.
2. Cook this mixture on low flame, stirring occasionally, and add all the spices.
3. Once well cooked, add the plant milk or nut paste to enhance the richness and depth of flavor.
4. Add lemon juice and water as needed to reach your desired consistency.
5. Finally, add sugar or jaggery to balance the flavors.
6. Toss in steamed vegetables or tofu for a protein-rich, wholesome meal.
7. Serve hot with rice, roti, or any grain of your choice.

This simple yet flavorful curry is a perfect addition to your plant-based meal plan. It’s versatile, allowing you to customize it with your favorite vegetables or protein sources, and it’s great for meal prep. Whether you’re making it for a comforting lunch or a hearty dinner, this dish will keep you full and satisfied.

Give it a try and let us know how you enjoyed it! Looking for more plant-based recipes? Sign up for 10 Weeks to Vegan and explore more delicious, easy-to-make meals!

Easy Maharashtrian Usal

This usal can be eaten by itself or with pav or rice! 

Ingredients

• 1 cup mixed sprouts (e.g., moth beans/matki, moong beans, or any lentils)
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• 1–2 green chilies, slit
• 2 tsp ginger-garlic paste
• 1 tbsp oil
• 1/2 tsp cumin seeds
• Pinch of asafoetida (hing) (ensure it’s vegan-friendly)
• 1/4 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• Salt to taste
• 1 cup water

Instructions

1. In a pressure cooker, heat oil, splutter mustard seeds, and sauté chopped onion with green chilies until golden. Add ginger-garlic paste, diced tomato, and spices (turmeric, chili powder, goda masala) and cook until fragrant.
2. Add the sprouts, 1 cup of water, and pressure cook the mixture until two or three whistles.
3. Bring to a boil and then lower the heat and simmer for 15 minutes. 
4. Add salt and pepper to taste.

Pair it with rice, pav, or sev-bhujia for a comforting meal!

Vegan Curd Rice

Ingredients

• 1 bowl of steamed rice
• 1/2 cup vegan curd (coconut or cashew curd works best)
• 1 cup shredded or chopped vegetables
• 1 tbsp coconut oil or any neutral oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1–2 green chilies, finely chopped
• 1 tsp ginger, finely grated
• A handful of curry leaves
• A pinch of asafoetida (hing)
• Optional: 2 tbsp peanuts or cashews

Instructions

1. Mix rice, curd, and vegetables in a bowl.
2. Heat coconut oil in a small pan and fry mustard seeds, cumin seeds, green chilies, grated ginger, curry leaves, and asafoetida. Sauté for a minute.
3. Pour the tempering over the rice mixture and mix gently to combine.

Try our vegan curd recipe to make perfect coconut curd!

What’s Inside:

Part 1: A curated list of essential vegan Gujarati dishes that you won’t want to miss, from savory staples to irresistible sweets.

Part 2: A 7-day meal plan featuring these delicious dishes, making it easy to incorporate them into your weekly meals.

Did you know? Eating more plant-based foods can significantly lower your risk of heart disease, stroke, and even certain cancers. According to the American Heart Association, plant-forward diets emphasize whole foods like vegetables, legumes, and nuts, which support heart health and overall well-being.

It is a win-win for your taste buds and the planet! Ready to make the switch? Let’s dive in!

Part 1: A Flavorful Gujarati Vegan Feast Awaits!

Savory Staples:

• Undhiyu: Mixed vegetable curry
• Khaman: Steamed savory cake made from fermented rice and lentils
• Dhokla: Steamed savory cake made from fermented rice and lentils
• Handvo: Savory rice and lentil cake

Lentil Dishes:

• Dal Dhokli: Split red lentils with wheat flour noodles
• Khatti Meethi Dal: Sweet and sour lentil curry
• Chana Masala: Chickpea curry

Rice Dishes:

• Gujarati Kadhi: Yogurt-based rice dish with gram flour and spices (vegan adaptation: use coconut curd, soy curd, or peanut curd)
• Masala Bhat: Spiced rice with vegetables and nuts

Snacks and Sweets:

• Fafda: Crunchy fried snack made from gram flour
• Jalebi: Crispy fried batter soaked in syrup (vegan adaptation: use plant-based milk and vegan sugar)
• Shrikhand: Sweet yogurt dessert flavored with cardamom and nuts—use coconut yogurt or soy yogurt. (Learn how to make Coconut Curd at home!)

Part 2: Your 7-Day Vegan Gujarati Meal Plan

Day 1:

• Breakfast: Vegan Khaman (steamed savory cake made from fermented rice and lentils)
• Lunch: Undhiyu (mixed vegetable curry) with brown rice and roti
• Dinner: Dal Dhokli (split red lentils with wheat flour noodles)
• Snack: Fafda (crunchy fried snack made from gram flour)

Day 2:

• Breakfast: Vegan Shrikhand (sweet coconut yogurt dessert flavored with cardamom and nuts)
• Lunch: Masala Bhat (spiced rice with vegetables and nuts)
• Dinner: Chana Masala (chickpea curry) with brown rice and roti
• Snack: Jalebi (crispy fried batter soaked in syrup)

Day 3:

• Breakfast: Vegan Handvo (savory rice and lentil cake)
• Lunch: Gujarati Kadhi (yogurt-based rice dish with gram flour and spices) adapted with coconut yogurt
• Dinner: Undhiyu (mixed vegetable curry) with brown rice and roti
• Snack: Fafda (crunchy fried snack made from gram flour)

Day 4:

• Breakfast: Vegan Dhokla (steamed savory cake made from fermented rice and lentils)
• Lunch: Dal Dhokli (split red lentils with wheat flour noodles)
• Dinner: Masala Bhat (spiced rice with vegetables and nuts)
• Snack: Jalebi (crispy fried batter soaked in syrup)

Day 5:

• Breakfast: Vegan Khaman (steamed savory cake made from fermented rice and lentils)
• Lunch: Undhiyu (mixed vegetable curry) with brown rice and roti
• Dinner: Chana Masala (chickpea curry) with brown rice and roti
• Snack: Fafda (crunchy fried snack made from gram flour)

Day 6:

• Breakfast: Vegan Handvo (savory rice and lentil cake)
• Lunch: Gujarati Kadhi (yogurt-based rice dish with gram flour and spices) adapted with coconut yogurt
• Dinner: Dal Dhokli (split red lentils with wheat flour noodles)
• Snack: Jalebi (crispy fried batter soaked in syrup)

Day 7:

• Breakfast: Vegan Dhokla (steamed savory cake made from fermented rice and lentils)
• Lunch: Masala Bhat (spiced rice with vegetables and nuts)
• Dinner: Undhiyu (mixed vegetable curry) with brown rice and roti
• Snack: Fafda (crunchy fried snack made from gram flour)

There you have it—a vibrant, flavorful, and completely vegan Gujarati feast that you can enjoy all week long!

For more tasty recipes and meal plans, browse through our blogs. Sign up for our 10 Weeks to Vegan email challenge and get everything you need to start your plant-based journey today!

Don’t forget to join the 10 Weeks to Vegan Instagram and Facebook groups to share your favorite Gujarati vegan recipes and connect with the community. We can’t wait to see what you create!

Be kind ❀

– Contributed by Nija Dhillon

What’s Inside:

Part 1: A curated list of must-try vegan Bengali dishes, from rice delights to vegetable curries and crispy snacks.

Part 2: A 7-day meal plan featuring these authentic Bengali flavors—perfect for anyone looking to bring the taste of Bengal into their kitchen.

Did you know? Every plant we eat contains protein! From lentils and chickpeas to spinach and sweet potatoes, plant-based foods provide plenty of protein without the cholesterol and saturated fat found in meat. The American Heart Association highlights that reducing meat consumption can lower the risk of heart disease, stroke, and type 2 diabetes—making plant-forward eating a powerful choice for both health and sustainability.

It is a win-win for you and the planet! Let’s dive in!

Part 1: Discover the Best of Vegan Bengali Flavors

Rice Delights

• Mishti Pulao (Sweet Pulao): This fragrant rice dish uses cashews, raisins, and a touch of sugar—substitute ghee with coconut oil for a rich vegan flavor.
• Fried Rice: For a Bengali-Chinese twist, incorporate seasonal vegetables, mustard oil, and a touch of soy sauce.
• Jeera Rice: Infused with cumin seeds and bay leaves—replace ghee with sunflower or mustard oil.
• Bhuna Khichuri (Spiced Lentil-Rice Medley): Cooked with roasted moong dal and aromatic spices; no dairy needed.

Lentils and Pulses

• Dhokar Dalna (Lentil Cakes in Gravy): Made from chana dal paste, fried cakes are simmered in a tomato-based curry. Use mustard oil for an authentic vegan twist.
• Rajma Curry: A Bengali adaptation of the classic North Indian dish, cooked with garam masala and coconut milk. (Read how to make your own Coconut Milk here!)
• Motor Dal-er Bora (Fried Lentil Fritters): Deep-fried balls made with yellow split peas, ideal as snacks or in curries.
• Bori (Sun-Dried Lentil Dumplings): These crunchy morsels, made from urad dal, are added to curries or stir-fries for texture.

Vegetable Curries and Fries

• Posto (Poppy Seed-Based Dishes): From aloo posto (potatoes) to jhinge posto (ridge gourd), posto pairs beautifully with nearly all vegetables.
• Chorchori (Mixed Vegetable Stir-Fry): A medley of seasonal vegetables spiced with mustard oil and panch phoron (Bengali five-spice).
• Begun Pora (Mashed Eggplant): Grilled eggplant mashed with mustard oil, green chilies, and onions.
• The vegan meat, Echor: Known as Bengal’s “Gachh Patha” meaning meat mutton 
• Shukto (Mixed Vegetable Medley): Skip the milk and replace it with almond milk for the creamy base.
• Labra (Mixed Veg Curry): Traditionally vegan, with seasonal vegetables cooked in mustard oil.

Snack Wonders

• Roasted Chola (Roasted Chickpeas): A healthy, protein-rich snack with a smoky flavor.
• Kalo Kabli (Black Chickpea Salad): Tossed with mustard oil, chopped onions, and green chilies for a tangy treat.
• Jhal Muri (Spicy Puffed Rice): Puffed rice mixed with mustard oil, peanuts, and a medley of spices.
• Chaat Variants: Use tamarind pulp and roasted spices to create vegan chaats with boiled potatoes, sprouts, or black gram.
• Phuchka (Pani Puri): Ensure the tamarind water and stuffing are dairy-free.
• Chop (Banana Blossom Croquettes): Use gram flour batter instead of eggs for binding.

Sweets and Desserts

• Narkel Naru (Coconut Laddoo): Replace condensed milk with coconut cream and jaggery.
• Patishapta (Crepes Stuffed with Coconut and Jaggery): Use a rice flour batter and coconut milk for the filling.

Part 2: Your 7-Day Vegan Bengali Meal Plan

Day 1:

• Breakfast: Chirer Pulao
• Lunch: Bhaat, Lau saak diye Moong dal, Dhokar Dalna
• Dinner: Chhatu’r Parota, Shim posto, Beet bata

Day 2:

• Breakfast: Gola Roti made from masoor dal, salad, Coriander chaatni
• Lunch: Bhaat,  Mocha Bhaate, Borir jhaal, Fulkopi-r Dalna
• Dinner: Ruti, Kumror chokka, Begun pora

Day 3:

• Breakfast: Semai upma
• Lunch: Bhaat, Chalkumror chokka, Arhar Dal, Mochar paturi
• Dinner: Bhaat, Chal Patol, Bandhakopir chacchori 

Day 4:

• Breakfast: Saboo-r khichuri
• Lunch: Bhaat, Beuli-r dal, Jhinge Posto, Tometo-r chaatni
• Dinner: Ruti, Palang Tofu

Day 5:

• Breakfast: Muri makha with lots of veggies, and sprouts
• Lunch: Fried rice,  Echor Kosha
• Dinner: Ruti, Masoor dal, Sobji bhaji 

Day 6:

• Breakfast: Oats porridge in coconut milk
• Lunch: Sobji Khichuri, beguni, bok fuler bora
• Dinner: Ruti, Rajma curry

Day 7:

• Breakfast: Dahlia khichuri
• Lunch: Bhaat, Kumro bhaate with grated coconut, Teto-r dal
• Dinner: Ruti, Peyajkoli-r torkari, torka dal

There you have it – a complete guide to enjoying Mukhorochak Bengali cuisine as a vegan!

Browse through our blogs to discover even more vegan Bengali recipes. Sign up for our 10 Weeks to Vegan email challenge for all the tips and tools you need to kickstart your plant-based journey!

Join the 10 Weeks to Vegan Instagram and Facebook groups, and share your favorite Bengali vegan recipes with the community. We can’t wait to see what you create!

Be kind ❀

– Contributed by Sarani Bhattacharyya