With a few basic ingredients and minimal prep, you can put this burger together in no time. Here’s how to make it.

Vegan Chicken Burger with Vezlay Burger Tikki

Ingredients

• 1 Vezlay Plant-Based Grill Juicy Tikki
• 1 Burger bun 
• 1 tbsp Cashew cheese spread or Vegan Mayo
• 1 tbsp Mustard or ketchup
• 1/2 cup Lettuce leaves
• 1 Tomato, sliced
• 1 Onion, thinly sliced
• 1 Cucumber, sliced
• 1 tbsp Vegan butter or oil
• Optional:
  • 1 tbsp Green chutney for extra flavour
  • 2 tbsp Cornflour
  • 3 tbsp Water
  • 1/2 cup Breadcrumbs 
  • 1/2 tsp Black pepper
  • 1/2 tsp Red chili powder

Instructions

1. Heat a pan with 1 tbsp oil and cook the Vezlay Plant-Based Grill Juicy Tikki for 3-4 minutes per side until golden brown and crispy.
2. If you prefer extra crunch, coat the tikki in a cornflour slurry (made with cornflour, water, black pepper, and red chili powder) and roll it in seasoned breadcrumbs before pan-frying.
3. Spread some vegan butter on the burger buns and toast them on a pan for 1-2 minutes until slightly crispy.
4. Spread vegan mayo on the bottom bun and add green chutney if you like an extra burst of flavor.
5. Place the cooked tikki on top.
6. Layer with lettuce, tomato, onion, and cucumber for freshness and crunch.
7. Add a dollop of mustard or ketchup on the top bun.
8. Close the burger and serve it hot.

This vegan chicken burger is best enjoyed fresh and hot, paired with crispy sweet potato fries or masala wedges for a complete meal. If you’re looking for a refreshing drink to go with it, try mint lemonade or a chilled glass of plant-based buttermilk. Whether you make it for a quick weekday meal or a weekend treat, this burger is sure to hit the spot. Give it a try and let us know how it turns out!

For years, I considered salads boring and bland with little flavor. Then, everything changed at a Kannada wedding. I tasted a vibrant salad called Kosambari, and it was a revelation! Who knew salads could steal the show, even at breakfast, brunch, lunch, or dinner?

While I don’t claim to have the traditional recipe, after that experience, I created my own version based on memory. Believe it or not, it turned out even better than the one I had at the wedding, and it’s become my go-to ever since. It’s a refreshing and healthy option that’s sure to change your mind about salads. Give it a try and let me know what you think!

Ingredients:

• 4 tbsp grated carrot
• 4 tbsp grated raw mango
• 4 tbsp raw or steamed sweet corn
• 2 tbsp grated cucumber
• 3 tbsp grated coconut
• 2 tbsp soaked moong dal
• Salt to taste
• Lemon juice to taste

For the Tadka:

• 1 tbsp olive oil or sesame oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tsp urad dal (whole mung beans)
• A few curry leaves
• 1 clove garlic, minced
• A pinch of asafoetida (hing)
• Optional: 1 dried red chili pepper

Instructions:

1. Rinse the moong dal in water. Soak it in enough water to cover for at least 2 hours, or overnight.
2. In a large bowl, combine the grated carrot, mango, sweetcorn, cucumber, coconut and the soaked moon dal
3. Season the salad with salt and lemon juice to taste. Mix well and set aside.
4. To make the tadka, heat the oil in a small pan over medium heat. Add the mustard seeds and cumin seeds, urad dal, curry leaves, crushed garlic, dried red chilli and fry it for a bit till the garlic and urad dal turns a nice brown. In the end add asafoetida and turn of the heat.
5. Pour the hot tadka over the prepared salad. Mix gently to distribute the flavors evenly, and serve.

Tips:

• For a spicier salad, add a chopped green chili pepper to the salad base.
• You can adjust the amount of lemon juice depending on your preference for a tangier flavor.
• If you don’t have asafoetida (hing), you can omit it without affecting the recipe significantly.
• Leftovers can be stored in the refrigerator for up to a day, but the salad may become watery as the cucumber releases moisture.

2. Papaya Tom Sum Salad (Indian Twist)

This vibrant salad offers a refreshing twist on the classic Thai papaya salad, using familiar Indian flavors.

Ingredients:

• 1/2 cup grated raw papaya (use a grater for long strands)
• Optional Vegetables (choose any or all):
  • 1/4 cup grated long beans
  • 1/4 cup grated raw mango
  • 1/4 cup grated carrot
• Seasoning:
  • Tamarind paste (soaked to extract juice) – to taste
  • 1 red chili pepper, crushed
  • 1 clove garlic, crushed
  • Salt to taste

Garnish:

• Roasted peanuts, chopped

Instructions:

1. Grate the papaya and any chosen vegetables.
2. In a mortar and pestle, crush the red chili pepper and garlic.
3. Add the tamarind juice, salt, and crushed mixture to the vegetables.
4. Toss well to coat the salad in the dressing.
5. Garnish with chopped roasted peanuts before serving.

Tips:

• Adjust the amount of chili pepper and tamarind juice for your desired level of spice and tanginess.
• For a richer flavor, add a drizzle of sesame oil or coconut oil or olive oil

3. Protein Power Salad

This recipe is all about customization! Create a protein-packed salad that suits your taste and dietary needs.

Ingredients:

• Veggie Base (choose any or all):
  • Grated seasonal vegetables (purple cabbage, peppers, green apple, carrots, beets, broccoli, sweet corn, etc.)
• Protein Power (choose one or mix and match):
  • Slightly roasted tofu, crumbled
  • Soaked and boiled peanuts
  • Chickpeas
  • Black-eyed peas
  • Rajma (kidney beans)
  • Other cooked beans 
• Fruit and Nut Garnish (choose any or all)
  • Soaked almonds, sliced
  • Walnuts, chopped
  • Dried cranberries
  • Raisins
• Dressing:
  • Salt
  • Black pepper
  • Peanut butter (creamy or chunky)
• Dijon mustard

Instructions:

1. Grate your chosen vegetables.
2. If using tofu, roast it lightly in a pan or oven until slightly golden. Otherwise, cook your chosen soaked beans in a steamer or a cooker till they are soft.
3. In a large bowl, combine the grated vegetables and cooked protein.
4. In a small bowl, whisk together salt, pepper, peanut butter, and Dijon mustard. Adjust the amount of each ingredient to your taste preference.
5. Drizzle the dressing over the salad, add desired fruit and nut garnished. Toss to coat. Enjoy!

Tips:

• Leftovers can be stored in the refrigerator for up to 2 days.
• You can use a pre-made vinaigrette or another dressing of your choice instead of the peanut butter dressing.
• For a heartier salad, add cooked quinoa or brown rice.
• Get creative with your toppings! Chopped fresh herbs, a sprinkle of nutritional yeast, or a drizzle of olive oil are all great additions.

– Contributed by Bhavya Vatrapu, Senior Campaigns Manager, India & Vietnam, Vegan Outreach.

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

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 ❀

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

1. Tofu Stir-Fry:

Stir-frying tofu is a quick and easy way to enjoy its delicate texture and absorbent nature for a light lunch or dinner. Start by sautéing onions, garlic, and your favorite vegetables in a wok or pan. Add cubed tofu and cook until it turns golden brown. Season with soy sauce, ginger, and a dash of chili flakes for a burst of flavor. Serve your tofu stir-fry with steamed rice or noodles for a satisfying meal.

2. Tofu Tikka Masala:

Give the classic Indian lunch and dinner dish a vegan twist by replacing chicken with tofu in Tikka Masala. Marinate tofu cubes in a mixture of plant-based yogurt, ginger-garlic paste, garam masala, turmeric, and chili powder. Pan-fry or bake the marinated tofu until golden. Then, simmer it in a rich tomato-based sauce with onions, spices, and coconut milk. Garnish with fresh coriander and serve with roti or rice for a flavorful and protein-packed meal.

Also, check out: Tofu Tikka Skewers Recipe

3. Tofu Scramble:

Try a tofu scramble for a hearty and satisfying breakfast or brunch option. Crumble tofu into a pan and cook it with diced onions, bell peppers, and your favorite spices like turmeric, cumin, and paprika for a vibrant yellow color and savory flavor. Add spinach or other greens for added nutrition. Enjoy this scramble with toast or as a filling for wraps or sandwiches.

Check out: Easy Tofu Scramble Recipe

4. Tofu Curry:

Prepare a delicious tofu curry using aromatic spices and a creamy coconut or tomato-based sauce. Sauté onions, garlic, and ginger in a pan. Add tofu cubes and cook until lightly browned. For a fragrant spice blend, stir in curry powder, turmeric, cumin, and coriander. Pour coconut milk or tomato puree and simmer until the flavors meld together. Serve this luscious tofu curry with steamed rice or naan bread.

5. Tofu Salad:

Create a refreshing and healthy salad by combining diced tofu with crisp vegetables, herbs, and a tangy dressing. Toss together tofu, cucumber, bell peppers, cherry tomatoes, fresh herbs like mint or coriander, and a dressing made with lime juice, olive oil, salt, and pepper. Customize your salad with additional ingredients like avocado, roasted peanuts, or roasted sesame seeds for added texture and flavor.

With these 5 simple tofu recipes, you can explore the diverse flavors and culinary possibilities of tofu using readily available ingredients. From stir-fries and curries to scrambles and salads, tofu offers endless versatility and a great source of plant-based protein. So, go ahead and experiment with these recipes to enjoy delicious and wholesome tofu dishes in your home kitchen.

Also, check out: Tofu Dosa Recipe

Follow us on Instagram (@veganoutreachindia) to join our vibrant vegan community and discover more information and inspiration on embracing a vegan lifestyle.

Ingredients:

1. 1 cup refined coconut oil
2. ½ cup almond flour
3. ½ cup + 2 tablespoons soy milk (unsweetened and unflavoured)
4. 2 teaspoons nutritional yeast
5. 1 teaspoon salt
6. 1 teaspoon apple cider vinegar
7. A pinch of turmeric powder
8. ¼ cup olive oil

Directions:

Blend almond flour, milk, salt, nutritional yeast, vinegar, and turmeric until smooth. 

Pour in the refined coconut and olive oil, then blend until smooth. Blend it in regular intervals. Please take a few minutes of break in between to prevent it from getting hot. If it gets too hot, it can split a bit.

Pour the liquid butter into a container, cover, and refrigerate until set.

Before using it, take it out of the fridge and let it get soft. It will be smoother and creamier.

– Recipe by Sana Shaikh (Instagram: The Rainbow Bite)

Also read:

One recipe to make 10 kinds of plant-based milk

Coconut milk curd

Tips for new vegans

Ingredients

• 400 g block of firm tofu
• 1/4 tsp ground turmeric
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp red chilli powder
• 1/2 tsp chilli flakes (crushed chipotle chilies)
• 1/2 tsp kala namak (AKA Indian black salt)
• Pinch of black pepper
• 1 tbsp tahini (sesame butter)
• 2 tbsp nutritional yeast
• 1/2 cup (120 mL) plant milk of choice
• 1 tbsp olive oil or cooking oil of choice
• Sea salt to taste

Instructions

1. The right consistency of tofu is very important. To drain the tofu, press it with a clean cloth and place a weight on top, such as a chopping board. Add more weight if needed, like a pan or some books, and let the water drain completely. 
2. In a bowl, combine turmeric, garlic powder, onion powder, red chili powder, chilli flakes, kala namak, tahini, and nutritional yeast in a bowl. Pour in the milk gradually and mix it well.
3. Crumble the pressed tofu with your hands into medium-sized chunks.
4. Heat a large nonstick frying pan over medium-high heat with the oil. Add the tofu and fry for 5 to 7 mins until lightly browned 
5. Stir occasionally but not too often.
6. Add the sauce and fold to combine, coating each piece evenly. Continue frying the tofu until you reach your desired texture and consistency. 
7. While serving the scramble, sprinkle some kala namak and sea salt to taste.

– Recipe by Sana Shaikh (Instagram: The Rainbow Bite)

Ingredients

• 100 gms chickpea flour 
• 2 tbsp crushed tofu
• 1 large tomato
• 1 large onion 
• 2 tsp coriander 
• 1 tsp black salt
• 1 cup water
• Oil for brushing the pan
• Pepper powder 
• Optional:
  • 3 green chillies, chopped
  • 2 tsp psyllium husk
  • Nutritional Yeast

Instructions

1. Mix the Omelette Ingredients very well & let it sit for 5-10 minutes. Brush your pan with some oil and add 2 spoonfuls of the mix to the pan, and spread.
2. Let it toast well & flip. This is a delicate Omelette, so flipping carefully would be ideal. If you prefer to use a spatula, be gentle to avoid breaking it—or use less water in the batter to help it hold together.

– Recipe by Jayalakshmi Rai

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