7 Must-Try Vegan Recipes for a Compassionate & Delicious Holi!

Holi, the festival of colors, is not just about vibrant celebrations, it’s also about indulging in traditional festive foods! This year, enjoy your Holi feast the vegan way with these 7 delicious vegan recipes that keep all the flavor and tradition intact.

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!

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.

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