How to Make Your Own Vegan Indian Food
Learning to cook your own food is empowering, as you no longer have to rely on expensive plastic-wrapped ready-meals and takeaways. Master your favourite cuisines at home. Then every night is restaurant night!
Vegan Indian Food is a book of almost 90 plant-based Indian recipes, including breads, curries, rice dishes and desserts. The book draws on the author’s experience of wanting to make some of her favourite dishes vegan-friendly, but still respecting the history and authenticity of her heritage.
Don’t eat cooked rice after 24 hours. Read more on food safety for people and pets (onions, garlic and spices are not safe near animal friends).
Bin allium scraps (onion, garlic, leeks, shallots, chives) as acids may harm compost creatures (same with tomato/citrus/rhubarb scraps).
Use traditional cooking methods and skills to create homemade samosas, pakoras, biriyanis and rotis. The beautiful photographs accompany the author’s reflections on memory, place and family.
Ragini Dey was born in the city of Mirzapur in northern India. Her family travelled through India, experiencing food from many regions, which led her to work in catering, after graduating in political science.
She taught Indian cooking for years in Australia following her husband’s move there, and eventually opened an Indian restaurant. Now considered one of Adelaide’s finest chefs, she still teaches cooking classes.
50 Easy Plant-Based Indian Recipes
Make It Plant-Based! Indian offers 50 recipes for curries, chaat, breakfast, breads and sweets. Recipes include:
- Chilly-cheese Lentil Pancakes
- Tofu Tikka
- Fluffy Onion-stuffed Flatbread
- Onion and Potato Patties
- Garlic Confit Naan
- Oat Milk Chai
- Roasted Strawberry-Almond Milk Rice Pudding
Rich and Authentic Vegan Indian Recipes
Vegan Recipes from India is a book to help you discover the rich and authentic flavours of Gujarati Indian cuisine. Where vegetables, grains and legumes (lentils and peas) reign supreme, in a vast variety of dishes, passed down through generations.
In this book, a mother and daughter invite you to explore the diverse and flavourful cuisine from this region of India. You’ll find tips throughout to explain each ingredient and technique, to understand their roles and uses.
Recipes include:
- Vegetable Pakoras
- Biriyani & Rice
- Cauliflower Shaak
- Dahl & Flatbreads
- Mithai (sweets)
Natasha Tourabi became vegan around 10 years ago, and learned over time to adapt each recipe, to recreate the textures and flavours of her favourite dishes. Her mother Yasmine has co-written the book, offering her culinary expertise in preparing authentic Indian and Gujarati recipes.
Simple Vegan Curry Recipes
This potato curry (Ela Vegan) makes use of fresh or frozen green beans, onion, garlic, ginger and fresh herbs, in a tasty broth with spices.
This tofu and coconut curry (So Vegan), is a good way to try out your tofu-using skills! Tofu is a bean curd that absorbs the taste of whatever it’s marinated with. This features cauliflower, and sweetness from maple syrup.
Tofoo is organic and make in Yorkshire! And unlike some tofu, needs no pressing. If you’re a real tofu-phobe, the same company makes tempeh and seitan, the other two ‘vegan meat substitutes). Better Nature Tempeh would also be a good choice for this dish, they offer some flavoured chunks too.
This Vegetable Korma (Jessica in the Kitchen) is loaded with good stuff. Nutritious due to carrots, bell peppers, cauliflower, green peas, tomatoes, onion and potato, it’s cooked in a cashew-coconut sauce. You won’t miss the cream!
Serve with 2-ingredient vegan naan (self-raising flour and vegan yoghurt).
