Avial — Mixed Vegetable Coconut Curry

Avial is a colorful, nutrient-packed dish made with a variety of vegetables coated in coconut and flavored with curry leaves.

Ingredients

• 2 cups mixed vegetables (carrots, beans, pumpkin, raw banana, drumsticks, etc.)
• 1 cup grated coconut
• 1/2 cup cashew or coconut curd
• 2 green chilies
• 1/2 tsp turmeric powder
• Curry leaves
• 1 tbsp coconut oil
• Salt to taste

Method

1. Cook vegetables with turmeric and salt, and some water until tender.
2. Grind coconut, green chilies, and curd to a coarse paste.
3. Add the paste to the vegetables and cook for a few minutes.
4. Temper with curry leaves and coconut oil and serve! 

Olan — Pumpkin & Black-Eyed Pea Curry

This mild, creamy dish is simple to prepare and is a must-have for Onam Sadhya.

Ingredients

• 1 cup pumpkin (cubed)
• 1/2 cup black-eyed peas (soaked and cooked)
• 1/2 cup coconut milk
• 2 green chilies (slit)
• Curry leaves
• 1 tbsp coconut oil
• Salt to taste

Method

1. Boil the pumpkin with green chilies in salted water until tender (about 10 minutes). Drain and set aside.
2. Cook black-eyed peas separately until soft (about 30–40 minutes if using dried peas). Drain and set aside. Set aside for later use.
3. In a pot, combine the cooked pumpkin, black-eyed peas, coconut milk, and salt. Simmer for a few minutes until well combined and creamy.
4. Heat coconut oil in a small pan, add curry leaves, and let them splutter. Pour the tempering over the curry before serving.

Thoran — Stir-Fried Vegetables with Coconut

A delicious and easy-to-make fry that’s packed with flavor.

Ingredients

• 2 cups cabbage (shredded) or other vegetables like beans or carrots
• 1/2 cup grated coconut
• 1 tsp mustard seeds
• 2 green chilies (chopped)
• Curry leaves
• 1 tbsp coconut oil
• Salt to taste

Method

1. Heat oil, add mustard seeds, and let them splutter.
2. Add curry leaves, chilies, cabbage, and salt.
3. Stir-fry for a few minutes, then add the grated coconut and cook until the vegetables are tender.

Erissery — Yam & Pumpkin Curry

This thick, hearty curry is traditionally served during Onam Sadhya. The vegetables are boiled until tender before they’re combined with the flavorful coconut paste.

Ingredients

• 1 cup yam (cubed)
• 1 cup pumpkin (cubed)
• 1/2 cup grated coconut
• 1/2 tsp turmeric powder
• 1/2 tsp cumin seeds
• 1/2 tsp pepper powder
• Curry leaves
• 1 tbsp coconut oil
• Salt to taste

Method

1. Boil the yam and pumpkin in salted water with turmeric until tender (about 10–12 minutes). Drain and set aside.
2. Grind coconut, cumin seeds, and pepper powder into a paste.
3. Add the paste to the cooked vegetables and simmer for 5 minutes.
4. Add a tempering of curry leaves and coconut oil before serving.

Payasam — Sweet Rice/Vermicelli Pudding

No Onam feast is complete without a decadent dessert! This dairy-free version uses coconut milk for a rich, creamy texture.

Ingredients

• 1/2 cup rice or vermicelli
• 2 cups coconut milk
• 1/2 cup jaggery (grated)
• 1/4 tsp cardamom powder
• Cashews and raisins for garnish
• 1 tbsp coconut oil or vegan butter

Method

1. Heat coconut oil in a pan and roast cashews and raisins. Set aside.
2. Cook rice or vermicelli in coconut milk until soft.
3. Add jaggery and cardamom powder. Stir well.
4. Garnish with roasted cashews and raisins before serving.

Kootu Curry — Spiced Chickpea & Veggie Curry

A savory, protein-packed dish loaded with chickpeas, vegetables, and flavorful spices.

Ingredients

• 1 cup chickpeas (soaked and cooked)
• 1 cup mixed vegetables (yam, pumpkin, raw banana)
• 1/2 cup grated coconut
• 1 tsp cumin seeds
• 1/2 tsp pepper powder
• Curry leaves
• 1 tbsp coconut oil
• Salt to taste

Method

1. Cook vegetables and chickpeas in a pot with some salt and water until tender.
2. Grind coconut, cumin, and pepper into a coarse paste.
3. Add the paste to the cooked vegetables and simmer for a few minutes.
4. Add a tempering of coconut oil and curry leaves and serve! 

Inji Puli — Sweet & Sour Ginger Chutney

A tangy, flavorful condiment that adds depth to the Onam feast.

Ingredients

• 1/2 cup ginger (finely chopped)
• 1/4 cup tamarind pulp
• 1/2 cup jaggery (grated)
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1/2 tsp chili powder
• Curry leaves
• 1 tbsp coconut oil
• Salt to taste

Method

1. Heat oil and add mustard seeds until they splutter.
2. Add curry leaves, ginger, turmeric, and chili powder. Sauté until fragrant.
3. Add tamarind pulp, jaggery, and salt. Cook until thickened.

– Contributed by Meenal Rajapet

Celebrate Onam with Kindness and Flavor!

Enjoy your Onam Sadhya with dishes that honor both tradition and compassion. 

Want more plant-based recipes and support from fellow vegans? Join our Facebook community and follow our Instagram page!

Happy Onam!

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!

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!

Ingredients

• 1-3/4 cups of unsweetened plant milk (or sweetened non-dairy milk and avoid the sweetener ingredient below)
• 1 to 2 tbsp of sweetener (for example, sugar, jaggery, or dates)
• 1/2 cup of chia seeds
• Optional: 1/2 to 1 tsp of vanilla extract

Instructions

1. In a bowl, whisk together the ingredients.
2. Chill for a few hours and stir before eating.
3. Even better served with toppings, such as fruit, peanut butter, or chocolate chips.
4. Keep refrigerated.

Another option is to keep a jar of hemp or ground flaxseeds in the refrigerator to sprinkle them on meals throughout the day—they’re easy to incorporate into anything you’re eating.

Here’s the structure of our blog: 

• Part 1: Explore a comprehensive list of South Indian vegan breakfast and main course options, categorized for your convenience.
• Part 2: Discover a sample 7-day meal plan featuring these delightful dishes.

Part 1: A South Indian Vegan Feast Awaits!

Savory Staples:

Fermented Delights:

• Idli
• Dosa
• Neer Dosa
• Uttapam
• Punugulu

Lentil & Grain Sensations:

• Upma
• Khichdi
• Rava Idli
• Puliogare
• Uggani Upma
• Bhel Upma
• Pongal

Regional Specialties:

Kerala:

• Puttu
• Appam
• Idiyappam
• Pathiri

Karnataka:

• Mysore Masala Dosa
• Davanagere Benne Dosa (make it with vegan ghee!)
• Akki Roti (Rice flour Roti)
• Mandakki Usli
• Ragi Idli

Tamil Nadu:

• Paruppu Vadai (Dal Vada)
• Adai Dosa (Made of 3-4 varieties of lentils, rice and spices)
• Paniyaram
• Sevai Pongal

Andhra Pradesh & Telangana:

• Medu Vada/Garelu
• Pesarattu (Green Moong Dal Crepes)
• Punugulu
• Kheema Roti (Check out this delicious vegan Kheema recipe!)
• Poori Kurma
• Raagi Ambali

Dips & Condiments:

• Coconut Chutney
• Tomato Chutney
• Mint Chutney
• Peanut Chutney
• Onion Kara
• Sambar
• Rasam

One-Bowl Wonders and Rice Items:

• Bisi Bele Bath: This “hot, spicy rice” lives up to its name, a vibrant medley of rice, lentils, vegetables, and aromatic spices. Veganize it with coconut oil for a comforting, complete meal.
• Puliogare: Tangy tamarind rice is a South Indian classic. Skip the traditional yogurt and embrace the citrusy zing of lemon juice or a dollop of vegan yogurt for a refreshing lunchbox staple.
• Curd Rice: Vegan yogurt meets fluffy rice, seasoned with spices for a light and refreshing South Indian treat.
• Vegetable Biryani: This fragrant layered rice dish can be enjoyed as a satisfying vegan feast. Use vegetable stock instead of ghee, pack it with your favorite veggies, and let the spices weave their magic for a celebratory meal.
• Coconut Curry with Rice: Aromatic coconut milk, vibrant vegetables, and fragrant spices come together in this Kerala-style curry. Serve it with fluffy rice for a tropical twist on comfort food.
• Tomato Rice: This simple yet flavorful dish is a pantry staple. Use coconut oil, add spices and chopped vegetables for extra punch, and enjoy it alongside raita or papad for a light and satisfying lunch.

Lentil Symphony – Protein Rich

• Sambar and Rasam: The dynamic duo of South Indian cuisine, sambar (lentil and vegetable stew) and rasam (spicy lentil soup) offer a perfect balance of hearty warmth and tangy refreshment. 
• Leafy Dals: Tur dal cooked with seasonal green leafy veggies and onion and tempered with spices. Serve it with roti, naan, or rice for a comforting and flavorful feast.
• Kadala Curry: Chickpeas simmered in a fragrant gravy and coconut milk 

Chutneys and Pachadi:

• Pachadi: Not just a chutney, it’s a flavor explosion! Imagine a spicy, tangy, nutty condiment made from fresh vegetables, fiery chilies, and aromatic spices. You can use tomatoes, green tomatoes, ridge gourd, brinjal, snake gourd, or leafy greens as the base. Whether served alongside steamed rice or used to dress up dosas and idlis, a good Pachadi adds a burst of vibrancy to any meal!

Vegetable Extravaganza:

• Puli Kulambu (Tamarind Curry): Stir-fried vegetables are a vibrant canvas for your culinary creativity. Choose seasonal vegetables like okra, brinjal, or onion, and let the magic of coconut, spices, and a touch of tamarind in puliyal enchant your taste buds.
• Aloo Gobi: This classic potato and cauliflower curry gets a vegan makeover with fragrant spices and coconut oil. Serve it with rice or roti.
• Poriyal: From carrots to beans to cabbage, almost every vegetable shines in a Poriyal – Chopped, steamed veggies seasoned with aromatic spices and coconut, for a healthy and delicious side.

Part 2: 7-Day Vegan South Indian Meal Plan:

Day 1:

• Breakfast: Idli with coconut chutney and tomato chutney
• Lunch: Bisi Bele Bath with a side salad
• Dinner: Carrot and beans Poriyal with roti

Day 2:

• Breakfast: Dosa with onion karam and peanut chutney
• Lunch: Veg Pulao with Kadala curry
• Dinner: Aloo Gobi, sambhar with rice

Day 3:

• Breakfast: Upma with sprouts and a drizzle of lemon juice
• Lunch: Poriyal (mixed vegetable stir-fry) with rice and rasam
• Dinner: Poori with potato masala

Day 4:

• Breakfast: Uttapam with grated beetroot and carrot
• Lunch: Salad with roasted chickpeas and lemon dressing
• Dinner: Bhindi Fry (okra fry) with chapati and rice

Day 5:

• Breakfast: Rava Idli with peanut chutney
• Lunch: Boiled sweet corn, Masala Dosa with coconut potato filling
• Dinner: Coconut Curry with rice and roasted eggplant

Day 6:

• Breakfast: Quinoa Upma with chopped vegetables
• Lunch: Boiled and tempered black-eyed peas, bise bille bath, and papad
• Dinner: Beetroot Poriyal with vegan curd rice

Day 7:

• Breakfast: Puliogare 
• Lunch: Pachadi, rasam with rice
• Dinner: Paniyaram with Onion Chutney (Kara Chutney)

Snacking choices:

• Seasonal fruits
• Roasted nuts
• vegetable cutlets
• coconut water
• Vegan yogurt

There you have it – a comprehensive guide to mastering South Indian cuisine as a vegan!

This guide and meal plan was created by Sowndarya Ganeshan & Bhavya Vatrapu, who are on a mission to fight climate change with diet change through the Green Tuesday Initiative. True Queens!

Browse through our blogs to explore more vegan recipes. Sign up for our 10 Weeks to Vegan email challenge for everything you need to kickstart your vegan journey!

Join 10 Weeks to Vegan Instagram and Facebook groups and share your favorite vegan South Indian recipes with the community.

Be kind ❀

Servings: 5

Preparation time: 20 minutes.

Ingredients

• 10-15 chopped cashews
• 1 tsp coconut oil
• 400 g grated carrots
• 1 cup plant milk, preferably cashew milk or coconut milk
• 250 g crushed tofu
• 1/2 cup sugar
• 1 tsp cardamom powder
• Optional: Raisins

Instructions

1. Heat a pan and add coconut oil to it. Add cashews and shallow fry them. Add grated carrot and cook till the carrot becomes soft. If you’re not adding oil, just heat a pan, roast the cashews and add grated carrot. Cook till the carrot becomes soft.
2. Add the plant milk, crushed tofu, and sugar.
3. Stir the mixture and cook for 5-10 mins on a medium flame. Add cardamom powder and raisins.
4. Empty into a bowl and enjoy!

Serve cold or whichever way you like. Tofu helps in getting the exact consistency and taste. We can always experiment with vegan alternatives and recipes. If you don’t have time to experiment, don’t worry, I am already doing it for you. Please keep checking my blog if you wish to know more about vegan alternatives.

Ingredients

• 50 g tofu 
• 3-4 tbsp or about 1 ladle of full of dosa batter 
• 1 tsp chilli flakes
• 1 tsp pizza seasoning or any Italian spices or herbs
• 1 tsp oil for greasing the tawa

Instructions

1. Grease the pan with oil or vegan butter before adding the batter, if not non-stick.
2. When hot, pour a ladle of batter into the center of the tawa and spread it evenly in a circular motion to form a thin dosa.
3. Next, add chili flakes, grated tofu, pizza seasoning & coriander leaves. Cover it with a lid and cook for a few mins.
4. Dosa is ready to serve when it turns brown on the base. You don’t have to flip it. Once you see the base is brown, turn off the heat.

The best thing is about this dosa is that you can enjoy it by itself or serve it with your favorite chutney and sambar. 

You can get creative with the toppings and use chopped bell peppers, onions, and different spices of your choice.

–Safiya

Ingredients:

1. 100 gms Soy Mince
2. 200 ml Water 
3. 3 Onions 
4. 2 Tomatoes 
5. 3 green chilies 
6. 1 tbsp Ginger Garlic Paste 
7. 1 1/2  tsp Red Chilli Powder 
8. 1 tbsp Roasted Cumin powder
9. 1 1/2 tbsp Garam Masala
10. 1 1/2 tsp Salt
11. 4 Cardamom
12. 2 Big Cardamom 
13. 1 Cinnamon stick
14. 3 tbsp Oil
15. 1 Piece of Coal 

Method:

Heat 1 tbsp oil, add in the onions, and saute well. Next, add in the green chilies, tomatoes, ginger garlic paste, powdered spices and whole spices, and soy mince and mix well. Immediately add the water and allow it to cook well.

Making this kheema recipe is easy, but you need patience to make sure you cook it well. The soy mince (TVP) must absorb all the flavors, so take your time. The kheema should go from a light brown to an intense brown color. After cooking it well, add an outer tablespoon of oil and sauté. This is a hearty, indulgent recipe—Cook well for five more minutes. Heat your coal while the kheema is cooking. Take a bowl and place the hot coal carefully into the bowl. Next, pour 1 tablespoon of oil over the coal and seal the dish. Allow it to smoke the kheema well.

After 5 – 10 minutes, your kheema will be ready!!

Enjoy with hot Rotis, Naans, or rice as a side dish. Top it off with some mint leaves & freshly chopped onions. 

– Recipe by Jayalakshmi Rai

Also check: Dairy free chaas recipe; Vegan gulab jamun recipe

The Middle Eastern classic is a popular choice among vegans and non-vegans alike.  Not only is it super delicious, it is also packed with nutrients. The approximate nutritional value of a typical serving of hummus (2 tablespoons or 30 grams) includes:

• 50-70 calories
• 2 grams of protein
• 3-5 grams of fat (mostly healthy monounsaturated and polyunsaturated fats from olive oil)
• 5-7 grams of carbohydrates
• 2 grams of dietary fiber
• Folate, vitamins B6, C,& E, iron, magnesium, phosphorus, potassium, and manganese

Over the years, I’ve become better at making hummus, but I could not make it the smooth kind you get in stores or authentic Middle Eastern restaurants. What was I missing? Turns out it needed a cool factor. Add some ice or chilled water when blending chickpeas, and your hummus will turn out super smooth and creamy. Cool, right?

This recipe for smooth creamy hummus by Go Vegan Life is absolutely bang on, and so easy to follow that you’ll end up making it again and again.

Let’s get started!

Here are the ingredients you will need to make creamy hummus at home:

• 2 cups cooked chickpeas
• 3 tablespoons tahini
• 1 tablespoon lemon juice
• 1-2 garlic cloves (Add more if you’re a garlic fan like me)
• 2-3 tablespoons olive oil
• Salt and other seasoning to taste
• Ice cubes or cold water (the magic ingredient!)

Procedure:

Remember to use a big bowl for soaking. You will need around 1 cup of raw chickpeas, as they will double in size when soaked overnight. Make sure to add ample water.

Cooking chickpeas takes approximately 25-30 minutes, depending upon the type of chickpeas. I let it cook in a pressure cooker for about 6 whistles.

Once the cooked chickpeas cool down, all you have to do is follow this easy recipe for smooth and creamy hummus:

• In a food processor or blender, combine the chickpeas, tahini, lemon juice, garlic, olive oil, and salt.
• Pulse the mixture until it is roughly chopped and blended.
• Stop the blender and add 1-2 ice cubes or a tablespoon of cold water and blend gently. Add more ice cubes or water until the hummus is smooth and creamy.
• Add the seasoning as preferred. Add more salt or lemon juice if desired.
• Once the hummus is smooth and creamy, transfer it to a serving dish and garnish with a drizzle of olive oil, or a sprinkle of paprika or cumin.
• Serve with pita bread, fresh vegetables, or your favorite dipping snacks.

Can you picture a wide bowl of delicious hummus in front of you already? Then you must try this super easy creamy hummus recipe. Go ahead and soak those chickpeas tonight for a delicious brunch tomorrow.

Here’s a recipe for another delicious and easy spread or dip you can quickly make at home – Vegan Cheese Sauce

Don’t forget to share pictures of your homemade hummus or other vegan recipes with us on our Facebook group or Instagram. If you are not a part of our 10 Weeks to Vegan Community, join now for more delicious vegan recipes, nutrition tips, and other vegan resources.

Want a specific vegan recipe? DM me on our Instagram page.

Take care. Be kind 🙂

• faani

Also, I make my own soy milk at home. Here’s the recipe with pictures!

Before you decide to make these delicious and fluffy naans for dinner, I must tell you that the dough needs to rest for 2-3 hours, so plan your prep accordingly for brunch, lunch, or dinner.

Without further ado, let’s get started!

Ingredients you will need to make vegan naan at home:

• 1 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• Salt to taste
• 1/4 teaspoon Sugar
• 1 tablespoon vegetable oil
• Warm water
• Vegan Butter
• Chopped garlic (for garlic naan)

Note: this recipe makes 4 naan/ Indian flatbread

How to make vegan naan at home:

• In a large mixing bowl, combine the flour, baking powder, baking soda, sugar, and salt.
• Add the vegetable oil and mix until the mixture resembles coarse crumbs.
• Gradually add the warm water, mixing until a dough forms. Knead the dough for about 2-3 minutes, until it becomes smooth, and cover the dough with a damp towel/ cloth.
• Let the dough rest for 2-3 hours or at least 1/2 an hour.
• Divide the dough into 4 equal pieces, and then again, before rolling the dough, let it rest for 10 minutes.
• Roll out each piece of dough into a thin circle, about 1/4 inch thick. To make Garlic naan, stuff the dough with as much chopped garlic as you like before rolling.
• Heat a griddle or skillet over medium-high heat.
• Cook the rolled-out dough for 1-2 minutes on each side, until lightly browned and puffed.
• Apply vegan butter on the naan right after taking it off the skillet.
• Serve hot with a curry or dal of your choice.

Our recommendations – Tofu Butter Masala and Vegan Fish Curry

Don’t forget to share pictures of your naan or other vegan recipes with us on our Facebook group or Instagram. If you are not a part of our 10 Weeks to Vegan Community, join now for more delicious vegan recipes, nutrition tips, and other vegan resources.

Want a specific vegan recipe? DM me on our Instagram page

Take care. Be kind!
– faani