24 Flavorful Vegan Indian Recipes

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by Alena Schowalter
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Spice up your kitchen with an array of colors and flavors with these exciting vegan Indian recipes. Enjoy dishes including rich tofu masala, savory dal, chutney, and sweet lassi!

Indian food is internationally recognized for its exciting palette and veggie-forward cuisine. With hundreds of plant-based recipes to choose from, we have rounded up some of the very best for you to make at home!

Grab your spice jars, steam your rice, and invite your friends over for an Indian dinner they will never forget!

Check out more Asian recipes from Chinese to Japanese and Thai next.

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24 Flavorful Vegan Indian Recipes

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Spice up your kitchen with an array of colors and flavors with these exciting vegan Indian recipes. Enjoy dishes including rich tofu masala, savory dal, chutney, and sweet lassi!

Ingredients

Baingan Bharta

  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 medium onion, finely chopped
  • 2 teaspoons ginger garlic paste
  • 2 medium tomatoes, finely chopped
  • 1 green chili, finely chopped
  • ½ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • ½ teaspoon garam masala
  • Salt to taste
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon fresh lime juice

Instructions

  1. Preheat your oven to 400°F (200°C) or use a grill. Prick the eggplants with a fork and brush them lightly with oil. Roast or grill them, turning occasionally, until the skin is charred and the flesh is soft, about 20-30 minutes. 
  2. Once done, allow them to cool, then peel off the skin and mash the flesh with a fork.
  3. Meanwhile, heat vegetable oil in a pan over medium heat. Add cumin seeds and let them size for a few seconds.
  4. Add the chopped onions and cook until they turn translucent. Stir in the ginger garlic paste and cook for another minute until the raw smell disappears.
  5. Mix in the chopped tomatoes and green chili. Cook until the tomatoes are soft and the oil starts to separate from the mixture.
  6. Add the mashed eggplant to the pan along with turmeric powder, coriander powder, and salt. Mix well and cook for about 5-10 minutes, stirring occasionally.
  7. Once the eggplant is well incorporated with the spices and has a nice, creamy texture, turn off the heat. Stir in the garam masala, fresh cilantro, and lime juice.
  8. Transfer the Baingan Bharta to a serving dish. Garnish with more fresh cilantro if desired. Enjoy!

Notes

  • Adjust the amount of green chili to your liking and start with a smaller amount to be safe.
  • Serve this side warm with flatbreads or rice.
  • Find 24 more vegan Indian recipes in the article above!

Nutrition Information:
Yield: 4 Serving Size: ¼ recipe
Amount Per Serving: Calories: 102Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 195mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 1g

Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed.

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Alena sitting in a cafe with a bowl of fresh plant-based food and a glass of coffee in front of her

About Alena Handwritten FontAlena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.

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