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!

Stuffed Bell Peppers — Festive and Filling

Ingredients

• 4 large bell peppers (red or green)
• 1 cup cooked rice or quinoa
• 1/2 cup cooked kidney beans or chickpeas
• 1/2 cup corn
• 1 onion (chopped)
• 2 tomatoes (chopped)
• 2 cloves garlic (minced)
• 1/2 tsp cumin powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp oil

Method

1. Slice the tops off the bell peppers and remove seeds.
2. Heat oil, sauté onion and garlic. Add tomatoes, spices, corn, beans, and rice.
3. Cook for 5–6 minutes. Season well.
4. Stuff the bell peppers and bake at 180°C (350°F) for 20–25 minutes.

Vegetable Cutlets — A Familiar Favorite

Ingredients

• 2 medium potatoes (boiled and mashed)
• 1/2 cup mixed vegetables (carrot, beans, peas – boiled and finely chopped)
• 1/2 cup breadcrumbs
• 1 tsp ginger-garlic paste
• 1/2 tsp garam masala
• 1/2 tsp red chili powder
• 1 tbsp chopped coriander
• Salt to taste
• Oil for shallow frying

Method

1. In a bowl, combine mashed potatoes, vegetables, breadcrumbs, and spices.
2. Mix well and shape into small patties or cutlets.
3. Heat oil in a pan and shallow fry cutlets on medium heat until golden and crispy on both sides.
4. Serve hot with mint chutney or ketchup.

Creamy Potato Gratin — Comforting Classic

Ingredients

• 4–5 medium potatoes (thinly sliced)
• 1 cup cashew cream or thick almond milk
• 2 garlic cloves (minced)
• 1 tbsp nutritional yeast (optional)
• Salt and pepper to taste
• 1 tbsp olive oil
• ¼ cup shredded vegan cheese (optional)

Method

1. Layer sliced potatoes in a greased baking dish.
2. Mix cashew cream with garlic, salt, pepper, and nutritional yeast.
3. Pour over potatoes.
4. Cover with foil and bake at 180°C (350°F) for 30 minutes.
5. Uncover, sprinkle with shredded vegan cheese, and bake for 15 more minutes until golden.

Vegan Butter Cookies — Crisp and Melt-in-the-Mouth

Ingredients

• 1 cup all-purpose flour
• 1/2 cup vegan butter or margarine (room temperature)
• 1/3 cup powdered sugar
• 1/2 tsp vanilla extract
• Pinch of salt

Method

1. Cream vegan butter and sugar together until light and fluffy.
2. Add vanilla and mix well.
3. Add flour and salt. Mix to form a soft dough.
4. Chill the dough for 30 minutes.
5. Preheat oven to 180°C (350°F). Shape dough into small balls or press gently with a fork.
6. Place on a lined baking sheet and bake for 12–15 minutes until lightly golden.
7. Cool completely before serving or storing.

Plum Cake — A Holiday Must-Have

Ingredients

• 1.5 cups all-purpose flour
• 3/4 cup brown sugar
• 1/2 cup oil
• 1/2 cup orange juice
• 1/4 cup warm water
• 1 tbsp vinegar or lemon juice
• 1 tsp baking soda
• 1 tsp cinnamon powder
• 1/2 tsp nutmeg
• 1/2 cup chopped dried fruits (dates, raisins, apricots)
• 1/4 cup chopped nuts (walnuts, almonds)
• Zest of 1 orange

Method

1. Preheat oven to 180°C (350°F). Grease a cake tin.
2. Soak dried fruits in orange juice for 30 minutes.
3. Mix flour, spices, baking soda, and zest in a bowl.
4. In another bowl, whisk oil, sugar, vinegar, and warm water.
5. Combine wet and dry mixtures. Fold in soaked fruits and nuts.
6. Pour into the tin and bake for 30–35 minutes.

Hot Chocolate — Cozy and Creamy

Ingredients

• 2 cups almond or oat milk
• 2 tbsp cocoa powder
• 2 tbsp sugar or maple syrup
• 1/2 tsp vanilla extract
• Pinch of salt

Method

1. Whisk all ingredients in a saucepan.
2. Heat gently until warm and smooth.
3. Serve with a cinnamon stick or whipped coconut cream.

Gingerbread Cookies — Sweet and Spiced

Ingredients

• 2 cups all-purpose flour
• 1/2 cup brown sugar
• 1/3 cup molasses or date syrup
• 1/4 cup oil
• 1/4 cup plant milk
• 1 tsp ginger powder
• 1/2 tsp cinnamon
• 1/4 tsp cloves
• 1/2 tsp baking soda
• Pinch of salt

Method

1. Mix all wet ingredients in a bowl.
2. Add dry ingredients gradually to form a dough.
3. Chill the dough for 30 minutes.
4. Roll and cut into shapes. Bake at 180°C (350°F) for 8–10 minutes.

– Contributed by Meenal Rajapet

Celebrate Christmas with Kindness and Joy

These festive recipes bring holiday magic to your table while honoring compassion. For more ideas, support, and seasonal inspiration, join our Facebook community and follow our Instagram page

Merry Christmas!

Samak Rice Khichdi — Light and Satisfying

Ingredients

• 1/2 cup samak rice (barnyard millet)
• 1 medium potato (cubed)
• 1 green chili (chopped)
• 1 tsp cumin seeds
• 1 tbsp peanut or coconut oil
• 2 cups water
• Rock salt (sendha namak) to taste

Method

1. Rinse samak rice thoroughly.
2. Heat oil in a pan. Add cumin seeds and let them splutter.
3. Add green chili and potatoes. Sauté for 2–3 minutes.
4. Add rinsed samak rice and water. Stir well.
5. Add rock salt. Cover and cook on low heat for 12–15 minutes until soft.

Sabudana Vada — Crispy, Golden Bites

Ingredients

• 1 cup sabudana (tapioca pearls)
• 2 medium potatoes (boiled and mashed)
• 1/4 cup roasted peanuts (crushed)
• 1 green chili (finely chopped)
• 1/2 tsp cumin seeds
• 1 tbsp chopped coriander
• Rock salt to taste
• Oil for frying

Method

1. Soak sabudana for 4–5 hours and drain completely.
2. Mix soaked sabudana with mashed potatoes, peanuts, chili, cumin, coriander, and salt.
3. Shape into small patties.
4. Fry on medium heat until golden and crisp.

Kuttu Puri — Festive Flatbreads

Ingredients

• 1 cup buckwheat flour (kuttu atta)
• 1 boiled potato (mashed)
• Rock salt to taste
• Water as needed
• Oil for frying

Method

1. Combine flour, mashed potato, and salt.
2. Add water gradually to form a soft dough.
3. Divide and roll into small puris.
4. Fry in hot oil until puffed and golden.

Lauki Halwa — A Lighter Dessert

Ingredients

• 2 cups bottle gourd (lauki), peeled and grated
• 1 cup almond or cashew milk
• 1/2 cup jaggery or sugar
• 1/4 tsp cardamom powder
• 1 tbsp coconut oil
• Nuts for garnish

Method

1. Squeeze excess water from grated lauki.
2. Heat coconut oil and sauté lauki for 5–6 minutes.
3. Add plant milk and cook until absorbed.
4. Stir in jaggery and cardamom powder.
5. Cook until thick. Garnish with chopped nuts.

Vrat-Friendly Aloo Tikki

Ingredients

• 2 large potatoes (boiled and mashed)
• 1/4 cup singhara (water chestnut) flour
• 1 green chili (chopped)
• 1/2 tsp cumin seeds
• Rock salt to taste
• Oil for shallow frying

Method

1. Mix all ingredients to form a dough.
2. Shape into tikkis.
3. Shallow fry on medium heat until golden on both sides.

Fruit Chaat — Quick and Refreshing

Ingredients

• 1 apple, 1 banana, 1 pear (chopped)
• Pomegranate seeds
• Lemon juice
• Rock salt and roasted cumin powder to taste

Method

1. Toss all fruits in a bowl.
2. Sprinkle rock salt, cumin powder, and a splash of lemon juice.
3. Mix gently and serve fresh.

Singhara Halwa — Sweet and Nutty

Ingredients

• 1/2 cup singhara flour
• 1.5 tbsp coconut oil
• 1/2 cup jaggery
• 1 cup water
• 1/4 tsp cardamom powder
• Chopped nuts for garnish

Method

1. Heat coconut oil and roast singhara flour until aromatic.
2. Add water gradually, stirring continuously to avoid lumps.
3. Once thickened, add jaggery and cardamom.
4. Cook until the halwa leaves the sides of the pan.
5. Garnish with nuts and serve warm.

– Contributed by Meenal Rajapet

Celebrate Navratri with Nourishment and Grace

These recipes are perfect for fasting or feasting, helping you stay energized and connected to your values throughout the festival. For more ideas and support, join our Facebook community and follow our Instagram page

Wishing you a joyful and compassionate Navratri!

Sheer Khurma — A Festive Favorite

Ingredients

• 1/4 cup vermicelli (seviyan)
• 3 cups cashew or almond milk
• 10–12 dates (chopped)
• 2 tbsp chopped nuts (almonds, cashews, pistachios)
• 1 tbsp raisins
• 1/2 tsp cardamom powder
• 1 tbsp coconut oil

Method

1. Heat the coconut oil in a pan. Fry vermicelli until golden.
2. Add chopped dates, raisins, and nuts. Sauté for 1–2 minutes.
3. Pour in plant milk and simmer on low for 10–12 minutes.
4. Add cardamom powder and stir well.
5. Serve warm or chilled.

Biryani — Aromatic and Flavorful

Ingredients

• 1 cup basmati rice (soaked for 30 minutes)
• 1 cup mixed vegetables (carrot, beans, peas, potatoes)
• 1 onion (sliced)
• 1 tomato (chopped)
• 1/2 cup coconut or cashew curd
• 1/4 cup mint leaves
• 1/4 cup coriander leaves
• 1 tsp ginger-garlic paste
• Whole spices: 1 bay leaf, 2 cloves, 2 cardamom pods, 1-inch cinnamon
• 1/2 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp chili powder
• 2 tbsp oil
• Salt to taste

Method

1. Cook basmati rice until 90% done. Drain and set aside.
2. In a pan, heat oil and add whole spices. Add sliced onions and sauté until golden.
3. Add ginger-garlic paste, tomatoes, and spices. Cook until soft.
4. Stir in chopped vegetables and cook until slightly tender.
5. Add curd, mint, and coriander. Mix well.
6. Layer rice over the vegetable mixture. Cover and cook on low heat for 10–12 minutes.

Looking for another way to enjoy biryani? Try the Good Dot Mock Meat version.

Sevaiyan Kheer — Delicate and Comforting

Ingredients

• 1/2 cup fine vermicelli
• 2 cups cashew or almond milk
• 3–4 tbsp sugar or jaggery
• 1/2 tsp cardamom powder
• 2 tbsp chopped nuts
• 1 tbsp raisins
• 1 tbsp coconut oil

Method

1. Heat coconut oil and roast vermicelli until light golden.
2. Add plant milk and bring to a boil.
3. Lower the heat and cook until vermicelli is soft.
4. Add sugar or jaggery, cardamom powder, and mix well.
5. Garnish with nuts and raisins.

Kebabs — Crispy Outside, Tender Inside

Ingredients

• 1 cup boiled and mashed potatoes
• 1/2 cup boiled chana dal or cooked soy granules
• 1/4 cup chopped onions
• 1 tsp ginger-garlic paste
• 1 tsp garam masala
• 1/2 tsp chili powder
• 2 tbsp chopped coriander
• Salt to taste
• Oil for shallow frying

Method

1. Mix all ingredients in a bowl and shape into round or oval kebabs.
2. Heat oil in a pan and shallow fry until golden on both sides.

Naan — Soft, Fluffy, and Dairy-Free

Ingredients

• 2 cups all-purpose flour
• 1 tsp sugar
• 1 tsp active dry yeast
• 1/2 cup lukewarm water
• 1/4 cup cashew curd
• 1 tbsp oil
• 1/2 tsp salt

Method

1. Dissolve sugar and yeast in lukewarm water. Let it activate for 10 minutes.
2. Add flour, salt, curd, and oil. Knead into a soft dough. Let it rise for 1–2 hours.
3. Divide dough into small balls, roll into ovals, and cook on a hot skillet or tandoor until bubbles appear.
4. Flip and cook the other side. Brush with oil before serving.

Shami Cutlets — Flavor-Packed and Protein-Rich

Ingredients

• 1 cup boiled kala chana or brown chickpeas
• 1/2 boiled potato
• 1/2 tsp garam masala
• 1/2 tsp amchur powder
• 1 green chili (chopped)
• 1/2 inch ginger (grated)
• 2 tbsp chopped coriander
• Salt to taste
• Oil for frying

Method

1. Blend chickpeas and potato to a coarse mix.
2. Add spices, herbs, and mix well.
3. Shape into small discs and shallow fry till crisp.

– Contributed by Meenal Rajapet

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Ven Pongal — Comfort in Every Bite

A staple dish during Pongal, this savory rice and moong dal combo is gently spiced and tempered for warmth and flavor.

Ingredients

• 1/2 cup moong dal
• 1/2 cup rice
• 1 tbsp whole black pepper
• 1 tbsp cumin seeds
• 1 inch ginger (grated)
• 10–12 curry leaves
• 2 tbsp coconut oil or peanut oil
• Salt to taste

Method

1. Dry roast moong dal until lightly golden. Rinse it along with rice.
2. Pressure cook dal and rice with 3.5 cups water until soft and mushy.
3. In a small pan, heat oil. Add pepper, cumin, ginger, and curry leaves. Sauté until fragrant.
4. Pour the tempering over the cooked pongal. Mix well and serve hot.

Sakkarai Pongal — Sweet, Creamy & Festive

This sweet rice dish made with jaggery is a must-have for the Pongal festival.

Ingredients

• 1/2 cup raw rice
• 1/4 cup moong dal
• 3/4 cup jaggery (grated)
• 2 cups water
• 1/2 cup thick coconut milk
• 1/4 tsp cardamom powder
• 1 tbsp coconut oil
• Cashews and raisins for garnish

Method

1. Roast the moong dal lightly and rinse it along with the rice.
2. Pressure cook with water until soft.
3. In another pan, melt jaggery with 2 tbsp water. Strain to remove impurities.
4. Add cooked rice-dal to the jaggery syrup. Stir well.
5. Pour in coconut milk and cook on a low flame for 5–7 minutes.
6. Add cardamom powder.
7. In a small pan, heat the coconut oil. Fry cashews and raisins. Add to the pongal and serve warm.

Vazhakkai Curry — Spiced Raw Banana

A crispy, spiced accompaniment that pairs beautifully with rice-based dishes.

Ingredients

• 2 raw bananas (peeled and cubed)
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 tsp mustard seeds
• 1 tsp urad dal
• A pinch of asafoetida (hing)
• 8–10 curry leaves
• 2 tbsp oil
• Salt to taste

Method

1. Parboil the raw bananas in salted water. Drain and set aside.
2. Heat oil in a pan. Add mustard seeds, urad dal, curry leaves, and hing.
3. Add the bananas, turmeric, chili powder, and salt. Sauté on medium heat until golden and crisp.

Coconut Chutney — A South Indian Essential

A simple, cooling chutney to balance the heat of the meal.

Ingredients

• 1 cup grated coconut
• 2 tbsp roasted chana dal
• 1 green chili
• Salt to taste
• Water as needed
• 1 tsp mustard seeds
• 6–8 curry leaves
• 1 tsp oil

Method

1. Blend coconut, chana dal, chili, salt, and water into a smooth paste.
2. Heat oil and add mustard seeds and curry leaves.
3. Pour the tempering over the chutney before serving.

Rasam — Spicy & Tangy

Light and full of flavor, rasam is great on its own or paired with rice.

Ingredients

• 2 medium tomatoes (chopped)
• 1/2 tsp tamarind paste
• 1 tsp rasam powder
• 1/4 tsp turmeric powder
• 1/2 tsp mustard seeds
• 1/4 tsp cumin seeds
• 2–3 crushed garlic cloves
• 6–8 curry leaves
• Fresh coriander for garnish
• 2 cups water
• Salt to taste
• 1 tsp oil

Method

1. In a pot, combine tomatoes, turmeric, tamarind, rasam powder, salt, and water.
2. Bring to a boil and simmer for 10–12 minutes.
3. In a small pan, heat oil. Add mustard, cumin, garlic, and curry leaves.
4. Pour the tempering into the rasam. Garnish with coriander.

Payasam — Creamy Coconut Dessert

A rich dessert made with coconut milk, rice or vermicelli, and jaggery.

Ingredients

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

Method

1. Roast the vermicelli/rice in coconut oil until lightly golden.
2. Add water and cook until soft.
3. Add jaggery and stir until dissolved.
4. Pour in coconut milk and simmer for 3–4 minutes.
5. Add cardamom powder and mix well.
6. Garnish with fried cashews and raisins.

Looking for the perfect Avial recipe to complete your meal? Check out our Onam blog.

– Contributed by Meenal Rajapet

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Happy Pongal!

Ukadiche Modak — The Ultimate Offering

Modaks are a Ganesh Chaturthi staple! This dairy-free version uses coconut and jaggery filling wrapped in rice flour dough.

Ingredients

• For filling:
  • 1 cup grated coconut
  • 3/4 cup jaggery (grated)
  • 1/2 tsp cardamom powder
  • 1 tbsp coconut oil
• For dough:
  • 1 cup rice flour
  • 1.25 cups water
  • 1/4 tsp salt
  • 2 tsp coconut oil

Method

1. Prepare the filling by heating the coconut oil in a pan. 
2. Add grated coconut and jaggery. Cook on medium heat, stirring continuously until the jaggery melts and the mixture thickens (about 5–7 minutes). 
3. Add cardamom powder and mix well. Set aside to let the filling cool completely.
4. Prepare the dough by boiling the water with salt and coconut oil. Lower the heat, add rice flour, and stir continuously until it forms a smooth dough. 
5. Cover and let it rest for 5 minutes.
6. Knead the dough while it’s still warm until smooth and pliable. Divide the dough into small balls.
7. Flatten each ball into a small disc, place a spoonful of filling in the center, and shape into a modak by bringing the edges together and sealing well.
8. Steam the modaks for 10–12 minutes until they appear glossy and cooked through. Serve warm.

Puran Poli — Sweet, Soft, & Indulgent

A classic Maharashtrian sweet flatbread stuffed with a delicious chana dal and jaggery filling.

Ingredients 

• For filling:
  • 1 cup chana dal (soaked and cooked)
  • 3/4 cup jaggery
  • 1/2 tsp cardamom powder
• For dough:
  • 2 cups whole wheat flour
  • 2 tbsp coconut oil
  • Water (as needed)
  • Salt to taste

Method

1. Prepare the filling by cooking chana dal until it is soft (about 20–25 minutes). 
2. Drain and mash well. 
3. Add jaggery and cook over medium heat until thickened (about 10 minutes). 
4. Add cardamom powder and mix well. Let the filling cool completely.
5. Prepare the dough by mixing flour, salt, and coconut oil. 
6. Add water gradually to form a soft, smooth dough. Let it rest for 30 minutes.
7. Divide the dough into balls and flatten each ball. 
8. Place the filling in the center, seal the edges, and roll gently into a flat disc.
9. Cook on a hot pan with a little oil until golden brown on both sides. Serve warm.

Karanji — Flaky Sweet Dumplings

These deep-fried pastries are filled with sweetened coconut and nuts for a perfect festive treat.

Ingredients 

• For filling:
  • 1 cup grated coconut
  • 1/2 cup powdered sugar or jaggery
  • 1/4 cup chopped nuts (cashews, almonds)
  • 1/2 tsp cardamom powder
• For dough:
  • 2 cups all-purpose flour
  • 4 tbsp coconut oil
  • Water (as needed)
  • Pinch of salt

Method

1. Prepare the dough by mixing flour, salt, and coconut oil. 
2. Gradually add water to form a firm dough. Let it rest for 30 minutes.
3. Prepare the filling by mixing coconut, sugar or jaggery, nuts, and cardamom powder thoroughly.
4. Divide the dough into small balls. Roll each ball into a circle and place filling in the center. 
5. Fold and seal the edges by pressing firmly or using a fork.
6. Heat oil in a pan and deep fry the karanjis until golden brown and crisp. 
7. Drain excess oil and let cool before serving.

Fried Modak — Golden & Crispy

This variation of modak is deep-fried for a crispy, golden exterior while keeping the delicious coconut-jaggery filling inside.

Ingredients

• For filling:
  • 1 cup grated coconut
  • 3/4 cup jaggery (grated)
  • 1/2 tsp cardamom powder
  • 1 tbsp coconut oil
• For dough:
  • 1.5 cups whole wheat flour or all-purpose flour
  • 2 tbsp coconut oil
  • Water (as needed)
  • Pinch of salt

Method

1. Heat coconut oil in a pan. Add grated coconut and jaggery. Cook until the jaggery melts and the mixture thickens (about 5–7 minutes). Add cardamom powder. Let it cool.
2. Mix flour, salt, and coconut oil in a mixing bowl. Gradually add water to form a smooth, firm dough. Let it rest for 20–30 minutes.
3. Divide the dough into small balls. Roll each ball into a small disc.
4. Place a spoonful of filling in the center of each disc and shape into a modak.
5. Seal the edges carefully and ensure there are no cracks.
6. Heat oil in a pan and deep fry the modaks on medium heat until golden brown.
7. Drain on paper towels and serve once cooled slightly.

Coconut Laddoo — Easy & Delicious

A simple yet delightful dessert made with coconut and jaggery.

Ingredients

• 2 cups grated coconut
• 3/4 cup jaggery
• 1/2 tsp cardamom powder
• 1 tbsp coconut oil

Method

1. Heat coconut oil in a pan. Add grated coconut and jaggery. Cook over medium heat, stirring continuously, until the mixture thickens and leaves the sides of the pan (about 10 minutes).
2. Add cardamom powder and mix well.
3. Shape into small laddoos while the mixture is still warm. Let them cool completely before serving.

Shrikhand — Creamy & Indulgent

A rich, creamy dessert made with plant-based yogurt flavored with saffron and cardamom.

Ingredients

• 2 cups thick cashew or peanut curd
• 1/2 cup powdered sugar
• 1/4 tsp cardamom powder
• A few saffron strands (soaked in 2 tbsp almond milk)
• Chopped nuts for garnish

Method

1. Whisk curd until smooth. Add sugar, cardamom, and soaked saffron.
2. Mix well and refrigerate for 2 hours to let the flavors blend.
3. Garnish with nuts before serving.

– Contributed by Meenal Rajapet

Celebrate Ganesh Chaturthi with Compassion and Joy!

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Happy Ganesh Chaturthi!

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!

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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!