Get ready to light up your life with the dazzling festivities of Diwali, the cherished festival of lights that's all about spreading joy, sharing meals, and celebrating together. Over five magical days, we come together to create a symphony of light that outshines the darkest of nights, symbolizing hope and the triumph of good vibes over the gloomy ones. So Come along, everyone, and let's delve into the excitement of A vegan Diwali, a time when the days grow shorter, the nights dazzle brighter, and hearts feel lighter.
What is Diwali? What exactly is Diwali, you ask? It's an ancient joyous occasion steeped in Hindu traditions, a celebration of the victory of light over darkness, knowledge over ignorance and good prevailing over evil. It's a time where millions of people fill their homes with the gentle flicker of diyas (Small Oil Lamps) exchange tokens of affection, and look up as the night sky bursts into a symphony of colors. All these radiant rituals, they're not just for show—they're heartwarming acts that stitch together the fabric of this age-old celebration, symbolizing hope and the enduring power of positivity.
But what's a festival without feasting? This year, why not give your Diwali an eco-conscious twist with some scrumptious vegan Diwali recipes? It's a beautiful way to embrace the spirit of Diwali while honoring our planet and its creatures. Think plant-based Diwali treats that are as delectable as they are kind to Mother Earth. From the rich, nutty flavors of vegan Rasmalai to the spicy bite of Plant Based Samosas, we're here to prove that tradition can be both timeless and compassionate.
As Diwali 2023 approaches, let’s embrace the festive spirit with an array of vegan Diwali recipes, adding a sprinkle of plant-based innovation to our traditional feasts. This year, we're all about combining timeless customs with eco-friendly choices. From deliciously indulgent Vegan Carrot & Coconut Burfi to the perfectly spiced, plant-based Aloo Tikki, our table will be a celebration of flavors that are kind to both our palates and the planet. Whether you're a seasoned vegan or just plant-curious, join me in making this Diwali a beacon of sustainable and compassionate eating, proving that a little change in the menu can add a whole lot of joy and love to our festival of lights. Let’s cook up some vegan magic and make this Diwali one for the ages!
Contents:
1. Vegan Gulab Jamun
A Diwali feast is incomplete without the king of Indian sweets, and these vegan Gulab Jamuns are here to reign supreme. Imagine biting into a soft, sweet, and perfectly moist ball of goodness, all without the use of dairy. Made with love and plant-based ingredients, this is one royal treat that everyone can enjoy.
Serves: 6 Preparation time: 25 minutes Cooking time: 35 minutes Total time: 1 hour
Recipe:
Ingredients:
For the jamun:
1 cup non-dairy milk powder (soy or rice-based)
1/4 cup all-purpose flour (gluten-free if needed)
1/4 teaspoon baking soda
2 tablespoons vegan butter, melted
4-6 tablespoons almond milk, as needed for dough
Vegetable oil, for deep frying
For the syrup:
2 cups sugar
2 cups water
4 cardamom pods, slightly crushed
1 teaspoon rose water
A pinch of saffron strands (optional)
Method:
For the syrup, combine sugar, water, and cardamom pods in a pot. Bring to a boil, then simmer until the sugar is fully dissolved. Add rose water and saffron, then set aside to cool.
Mix the non-dairy milk powder, flour, and baking soda in a bowl.
Add the melted vegan butter and mix with your fingers to get a breadcrumb-like texture.
Gradually add almond milk and knead gently into a soft dough. Be careful not to over-knead.
Shape the dough into small, smooth balls without cracks.
Heat oil on medium heat and fry the balls until golden brown. They should be cooked slowly to ensure they're done inside.
Soak the fried balls in the warm (not hot) syrup for at least 2 hours.
Serve the Gulab Jamuns warm or at room temperature, garnished with thinly sliced almonds or pistachios if desired.
Additional Recommendations:
If you find the jamuns hardening, gently warm the syrup before adding them.
To make sure the jamuns are light, don't crowd the frying pan, and turn them frequently for even coloring.
Allergy Information / Alternatives:
For gluten sensitivity, ensure the flour is gluten-free.
If you're allergic to nuts, use soy or coconut milk instead of almond milk.
Nutritional Information (per serving):
Calories: 350 kcal
Protein: 2 g
Fat: 10 g
Saturated Fat: 5 g
Carbohydrates: 60 g
Fiber: 0.5 g
Sugar: 50 g
Sodium: 150 mg
2. Vegan Malai Kofta
There's something about a rich, creamy curry that feels like a warm embrace, especially during Diwali. My Vegan Malai Kofta is that hug in a bowl—soft, spiced veggie balls nestled in a creamy tomato-cashew sauce. It's a luxurious dish that's bound to be the crown jewel of your festive spread.
Serves: 4 Preparation time: 30 minutes Cooking time: 30 minutes Total time: 1 hour
Recipe:
Ingredients:
For the kofta:
200g crumbled firm tofu
2 large potatoes, boiled and grated
2 tablespoons finely chopped cashews (omit for nut-free option)
2 tablespoons raisins
2 tablespoons gram flour
Salt to taste
1/2 teaspoon cardamom powder
Oil for frying
For the gravy:
1 large onion, pureed
2 tomatoes, pureed
1 teaspoon ginger-garlic paste (use ginger paste for garlic-free option)
2 tablespoons cashew paste (use sunflower seed paste for nut-free option)
1/2 teaspoon garam masala
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
200ml coconut cream
Salt to taste
Fresh coriander for garnish
Method:
Mix all kofta ingredients (except oil) and shape into balls.
Fry the koftas until golden and set aside on kitchen paper.
For the gravy, heat oil in a pan, add onion and ginger-garlic paste, and sauté until golden.
Add tomato puree, cashew paste, and spices. Cook until oil separates.
Add coconut cream and simmer for 10 minutes.
Add koftas to the gravy just before serving to keep them soft.
Garnish with coriander and serve with naan or rice.
Additional Recommendations:
For a richer gravy, you can add a tablespoon of vegan butter towards the end.
If you prefer a smoky flavor, give a charcoal dhungar to the gravy before adding koftas.
Allergy Information / Alternatives:
Nut-free version: Skip cashews in kofta and use sunflower seed paste in gravy.
Soy-free version: Ensure tofu is not soy-based.
Nutritional Information (per serving):
Calories: 375 kcal
Protein: 8 g
Fat: 26 g
Saturated Fat: 15 g
Carbohydrates: 30 g
Fiber: 5 g
Sugar: 6 g
Sodium: 600 mg
3. Vegan Rose Barfi
When the lamps light up the night for Diwali, it's time for something sweet to sparkle on your palate. This Divine Vegan Rose Barfi is my plant-based spin on a classic Indian sweetmeat, capturing the essence of Diwali in its delicate rose flavors and silky-smooth texture. It's a compassionate confection that's sure to win hearts and tickle taste buds!
Serves: 10 Preparation time: 10 minutes Cooking time: 20 minutes Total time: 30 minutes
Recipe:
Ingredients:
200g ground almonds
100g fine sugar or powdered sugar
200ml coconut milk
2 tablespoons rose water
A pinch of cardamom powder
Dried rose petals for garnish
A pinch of saffron strands (optional)
Method:
In a non-stick pan, heat the coconut milk and sugar on a low flame until the sugar dissolves.
Add the ground almonds, cardamom powder, and rose water, stirring continuously to prevent lumps.
Cook until the mixture thickens and leaves the sides of the pan, forming a dough-like consistency.
Transfer the mixture onto a greased tray, flatten it with a spatula, and let it cool slightly.
Sprinkle with rose petals and saffron strands, then cut into squares.
Allow to set completely before serving.
Additional Recommendations:
For a nuttier texture, mix in chopped pistachios or cashews.
If you prefer a less sweet barfi, reduce the sugar to taste.
Allergy Information / Alternatives:
If you're allergic to almonds, try using ground sunflower seeds or pumpkin seeds.
For a lower glycemic index, use coconut sugar or a sugar substitute that can caramelize.
Nutritional Information (per piece):
Calories: 180 kcal
Protein: 4 g
Fat: 14 g
Saturated Fat: 6 g
Carbohydrates: 10 g
Fiber: 2 g
Sugar: 8 g
Sodium: 13 mg
A Diwali celebration without samosas is like a sky without stars—simply unimaginable! These crispy, triangle-shaped delights are stuffed with a spicy potato and pea filling, making them the perfect vegan snack to share. Freshly made and irresistibly tasty, they're a labor of love that's worth every minute in the kitchen.
Serves: 6 (12 samosas)
Preparation time: 30 minutes
Cooking time: 40 minutes
Total time: 1 hour 10 minutes
Ingredients:
For the Samosas:
- 2 cups all-purpose flour
- 2 tbsp vegetable oil
- Water, as needed, to knead the dough
- Salt to taste
- 2 large potatoes, boiled and mashed
- 1 cup green peas, boiled
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 medium onion, finely chopped
- 1 tsp garam masala
- 1 tsp amchur (dry mango powder)
- 1 tsp red chilli powder
- 2 tbsp oil for the masala, plus more for frying
- Fresh coriander leaves, finely chopped
For the Red Chilli Tamarind Chutney:
- 50g tamarind pulp
- 3 dry red chillies
- 1 large red onion, finely chopped
- 1 tbsp jaggery or brown sugar
- Salt to taste
Method:
1. For the dough, in a bowl mix together flour, salt and 2 tbsp vegetable oil. Keep mixing until it starts looking a bit like breadcrumbs. Slowly add in water and knead to form a firm, smooth dough. Once done, cover it up and let it chill for about 30 minutes.
2. Now, for the filling, heat up 2 tbsp oil in a pan. Add in the cumin and fennel seeds, giving them a few seconds to dance around and sizzle.
3. Next, toss in the finely chopped onion. Sauté until they turn translucent and emit a sweet aroma.
4. Time to add the mashed potatoes and green peas. Season this mix with garam masala, amchur, red chilli powder, and salt. Stir well ensuring every bit gets some spice love. Once it’s all nicely mingled, throw in the coriander leaves, give it one last mix and take it off the heat to cool.
5. With the dough ready and rested, split it into six equal parts. Roll each into about a 6-inch circle and slice it in half.
6. Each half is now ready to be your samosa wrap. Shape it into a cone, stuff it with the potato-onion filling and seal the open edge by pinching it together.
7. In a large pan, heat up some oil over a medium flame. Once it's got that nice heat going, slide in the samosas. Fry until they’re a lovely shade of golden brown, making sure to turn them now and then. Once crispy and golden, take them out and let them drain on a paper towel.
8. For that drool-worthy chutney, soak the tamarind and red chillies in a bit of warm water for around 20 minutes. Once they’re nice and soft, blend them with the chopped red onion, jaggery, and a pinch of salt. Keep going until you’ve got a smooth chutney that promises a whirlwind of flavours.
Additional Recommendations:
If you're looking to add a cool element, consider serving these hot samosas with a side of vegan mint-coriander chutney or a dollop of vegan yoghurt. And hey, they're best enjoyed fresh out of the pan!
Allergy Information / Alternatives:
For our gluten-sensitive friends, a gluten-free flour blend can work wonders in place of the regular all-purpose flour.
Nutritional Information (per serving):
- Energy: 315 kcal
- Protein: 6.5g
- Fat: 12.5g
- Saturated Fat: 1.5g
- Carbohydrates: 46g
- Sugars: 9g
- Fibre: 5.5g
- Sodium: 410mg
5. Vegan Rasmalai
The festival of lights just got a little brighter with this dreamy, creamy Vegan Rasmalai. Each bite is a blend of tender almond-flour patties soaked in a sweet, saffron-infused coconut milk. It's a sumptuous treat that pays homage to tradition while embracing a kinder, plant-based lifestyle.
Serves: 4 Preparation time: 20 minutes Cooking time: 30 minutes Total time: 50 minutes (plus chilling time)
Recipe:
Ingredients:
For the patties:
1 cup almond flour
1/4 cup all-purpose flour (use gluten-free if desired)
2 tablespoons powdered sugar
1/4 teaspoon cardamom powder
1/4 teaspoon baking powder
1/4 cup almond milk
For the milk syrup:
4 cups coconut milk
1/2 cup sugar (adjust according to taste)
A pinch of saffron strands
1/2 teaspoon cardamom powder
Pistachios and almonds, slivered, for garnish
Method:
Begin with the patties by mixing almond flour, all-purpose flour, sugar, cardamom powder, and baking powder in a bowl.
Gradually add almond milk to form a smooth dough. Divide into small balls and flatten into discs.
In a pan, bring the coconut milk to a boil with sugar, saffron, and cardamom powder, reducing it to a thickened syrup.
Gently add the patties to the syrup and cook for about 10-15 minutes, or until they are soft and have absorbed some of the syrup.
Allow to cool and then chill in the fridge for at least an hour.
Serve chilled, garnished with slivered pistachios and almonds.
Additional Recommendations:
For a richer syrup, stir in a tablespoon of vegan condensed milk.
Add a few drops of rose water for a floral fragrance if desired.
Allergy Information / Alternatives:
For a gluten-free option, ensure the all-purpose flour is gluten-free.
For a nut-free version, use oat flour instead of almond flour and oat milk in place of almond milk.
Nutritional Information (per serving):
Calories: 320 kcal
Protein: 6 g
Fat: 26 g
Saturated Fat: 18 g
Carbohydrates: 18 g
Fiber: 2 g
Sugar: 12 g
Sodium: 25 mg
6. Golden Vegan Dahl Makhani
There's something deeply soothing about a bowl of dahl, especially when it's made with love and a touch of festive indulgence. This Vegan Dahl Makhani is a creamy, dreamy concoction that marries the richness of traditional Indian lentils with the wholesomeness of plant-based ingredients. It's not just food; it's a warm, spicy hug in a bowl.
Serves: 4 Preparation time: 15 minutes (plus soaking time) Cooking time: 45 minutes Total time: 1 hour
Recipe:
Ingredients:
1 cup whole black lentils (urad dal), soaked overnight
1 large onion, finely chopped
2 tomatoes, pureed
1 tablespoon ginger-garlic paste
1 teaspoon cumin seeds
1 teaspoon garam masala
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (adjust to taste)
2 tablespoons tomato paste
400ml canned coconut milk
Salt to taste
2 tablespoons vegetable oil
Fresh coriander for garnish
Method:
Rinse the soaked lentils and cook them in a pressure cooker or a large pot with enough water until they are tender.
In a pan, heat the oil and add cumin seeds until they splutter.
Add the onions and ginger-garlic paste, sautéing until golden brown.
Stir in the tomato puree, tomato paste, and spices, cooking until the oil separates.
Add the cooked lentils with some of the cooking water to achieve the desired consistency.
Pour in the coconut milk and simmer on low heat for 20 minutes, stirring occasionally.
Garnish with fresh coriander and serve hot with naan or rice.
Additional Recommendations:
For a smokier flavor, you can infuse the dahl with a piece of charcoal (dhungar method) before serving.
Accompany with lemon wedges to add a fresh zesty twist when served.
Allergy Information / Alternatives:
Ensure all spices and ingredients are gluten-free if required, and for a nut-free option, use a nut-free alternative to coconut milk like oat or soy milk.
Nutritional Information (per serving):
Calories: 295 kcal
Protein: 14 g
Fat: 12 g
Saturated Fat: 9 g
Carbohydrates: 35 g
Fiber: 15 g
Sugar: 3 g
Sodium: 300 mg
7. Vegan Carrot Halwa Coconut Burfi
Dive into a dessert that's as delightful to look at as it is to devour. Our Vegan Layered Carrot Halwa Coconut Burfi is a beautiful marriage of two classic Indian sweets, combining the warm, comforting flavors of carrot halwa with the tropical freshness of coconut burfi. Each bite is a vegan hug for your taste buds!
Serves: 8-10 Preparation time: 30 minutes Cooking time: 1 hour Total time: 1 hour 30 minutes
Recipe:
Ingredients:
For the Carrot Halwa Layer:
4 cups grated carrots
1 cup coconut milk
3/4 cup coconut sugar
1/2 teaspoon ground cardamom
1/4 cup almond flour
2 tablespoons coconut oil
For the Coconut Burfi Layer:
2 cups grated fresh coconut
1 cup coconut milk
3/4 cup coconut sugar
A pinch of saffron strands
1/2 teaspoon ground cardamom
1/4 cup almond flour
Method:
Begin with the carrot halwa layer. In a large pan, heat the coconut oil and add the grated carrots. Sauté until they soften.
Add coconut milk and sugar to the carrots, cooking on low heat. Stir regularly until the mixture thickens.
Add cardamom and almond flour to the carrot mix, cooking until it forms a thick paste. Remove from heat.
For the coconut burfi layer, mix grated coconut with coconut milk and sugar in a new pan. Cook on low, stirring until the mixture thickens.
Add saffron, cardamom, and almond flour, cooking until it leaves the sides of the pan.
In a greased tray, spread the carrot halwa evenly as the first layer. Let it cool slightly.
Gently spread the coconut burfi mixture on top of the halwa layer. Allow it to cool and set, preferably in a refrigerator for an hour.
Once set, cut into squares or diamonds and serve.
Additional Recommendations:
For best results, use fresh, finely grated carrots and coconut.
Adjust the sweetness to taste, and add more coconut milk if the mixture seems too dry.
Allergy Information / Alternatives:
If allergic to nuts, substitute almond flour with oat flour.
Ensure all ingredients are certified vegan.
Nutritional Information (per serving):
Calories: ~350 kcal
Protein: 3 g
Fat: 20 g
Saturated Fat: 15 g
Carbohydrates: 40 g
Fiber: 5 g
Sugar: 30 g
Sodium: 45 mg
8. Vegan Tandoori Gobi - Spicy Cauliflower Bites
When Diwali is in the air, so should the aroma of something spicy and tantalizing! Enter Vegan Tandoori Gobi—cauliflower florets marinated in a zesty blend of spices and baked to perfection. It's the kind of vegan Diwali appetizer that steals the show with its bold flavors and vibrant colors. And guess what? It's just as nutritious as it is delicious—your guests are going to love this guilt-free indulgence!
Serves: 4 Preparation time: 15 minutes Cooking time: 20 minutes Total time: 35 minutes
Recipe:
Ingredients:
1 large head of cauliflower, cut into florets
200g plain vegan yogurt
1 tablespoon lemon juice
1 tablespoon tandoori masala powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon chili powder (adjust to taste)
Salt to taste
2 tablespoons vegetable oil
Fresh coriander, for garnish
Method:
Preheat your oven to 200°C and line a baking tray with parchment paper.
In a large bowl, whisk together vegan yogurt, lemon juice, tandoori masala, turmeric, cumin, paprika, chili powder, and salt.
Toss the cauliflower florets in the marinade until they are well coated. Let them sit for at least 30 minutes to absorb the flavors.
Arrange the marinated cauliflower on the prepared tray and drizzle with oil.
Bake for 20 minutes, or until the cauliflower is tender and the edges are starting to char.
Garnish with chopped coriander and serve hot.
Additional Recommendations:
For an authentic tandoor flavor, give the cauliflower a quick grill on high heat after baking.
Serve with a side of vegan mint chutney or a cooling vegan raita.
Allergy Information / Alternatives:
If you're soy intolerant, make sure your vegan yogurt is soy-free, perhaps based on coconut or almond.
For a nut-free version, opt for a yogurt that's not almond-based.
Nutritional Information (per serving):
Calories: 150 kcal
Protein: 5 g
Fat: 8 g
Saturated Fat: 1 g
Carbohydrates: 16 g
Fiber: 3 g
Sugar: 6 g
Sodium: 80 mg
9. Vegan Coconut Ladoos
In the glowing embrace of Diwali, every treat on the table tells a story of tradition and togetherness. And what's more traditional than a ladoo, right? These Vegan Coconut Ladoos are my little nuggets of joy—easy to make, delightful to eat, and absolutely perfect for sharing the love this festive season. Made with just a handful of ingredients, they're dairy-free, fuss-free, and full of flavor!
Serves: 12 ladoos Preparation time: 10 minutes Cooking time: 10 minutes Total time: 20 minutes
Recipe:
Ingredients:
200g desiccated coconut, plus extra for rolling
150ml coconut milk
100g sugar
1 teaspoon cardamom powder
A pinch of salt
Method:
In a non-stick pan, combine the coconut milk, sugar, cardamom powder, and a pinch of salt. Cook over medium heat until the sugar dissolves.
Add the desiccated coconut and stir continuously until the mixture starts to leave the sides of the pan.
Remove from heat and allow the mixture to cool slightly.
When the mixture is cool enough to handle, shape it into small balls and roll them in desiccated coconut.
Place the ladoos on a tray and chill in the fridge until set.
Additional Recommendations:
For an extra festive touch, you can stuff each ladoo with a roasted almond or cashew.
To keep it low on sugar, try using coconut sugar for a caramel-like sweetness.
Allergy Information / Alternatives:
If you have a nut allergy, ensure your coconut milk is nut-free and skip the almond stuffing.
For a sugar-free version, replace the sugar with agave syrup or a sweetener of your choice, adjusting the quantity to taste.
Nutritional Information (per ladoo):
Calories: 130 kcal
Protein: 1 g
Fat: 10 g
Saturated Fat: 9 g
Carbohydrates: 10 g
Fiber: 2 g
Sugar: 7 g
Sodium: 11 mg
10. Vegan Aloo Tikki
Diwali isn't just about the lights; it's also about igniting your taste buds with some sizzling flavors. These Vegan Aloo Tikkis are my twist on a classic street food delight, bringing the zing of fresh herbs and spices to your festive table. They're a surefire way to kickstart your Diwali feast with a bang!
Serves: 6 Preparation time: 20 minutes Cooking time: 10 minutes Total time: 30 minutes
Recipe:
Ingredients:
500g potatoes, boiled and mashed
100g peas, boiled and mashed
2 tablespoons finely chopped coriander leaves
1 green chili, finely chopped (optional)
1 teaspoon grated ginger
1 teaspoon cumin powder
1 teaspoon garam masala
Salt to taste
2 tablespoons of gram flour (besan) as a binding agent
Olive oil for shallow frying
Method:
In a large mixing bowl, combine the mashed potatoes, peas, coriander, green chili, ginger, cumin powder, garam masala, and salt.
Sprinkle the gram flour and mix well until the mixture is firm enough to form into patties.
Shape the mixture into round, flat tikkis.
Heat olive oil in a non-stick pan and shallow fry the tikkis over medium heat until golden brown on both sides.
Serve hot with a side of tangy mint chutney or a vegan tamarind sauce.
Additional Recommendations:
To make the tikkis gluten-free, use rice flour or cornstarch instead of gram flour.
Serve these as an appetizer or stuff them in a vegan bun with some greens and chutney to make a delicious vegan burger!
Allergy Information / Alternatives:
For a soy-free and gluten-free alternative to gram flour, you can use buckwheat flour or a pre-made gluten-free flour blend.
If you're avoiding alliums, omit the garlic and use asafetida (hing) for flavor.
Nutritional Information (per serving):
Calories: 158 kcal
Protein: 4 g
Fat: 3 g
Saturated Fat: 0.5 g
Carbohydrates: 28 g
Fiber: 4 g
Sugar: 2 g
Sodium: 300 mg
Conclusion
This Diwali 2023, let's illuminate our festivities with a spread of vegan Diwali recipes that promise both tradition and taste. From the indulgent vegan & Lacto Vegetarian friendly Diwali sweets like Gulab Jamun and Rose Barfi to the savory delights of Dahl Makhani and Aloo Tikki, our collection is a testament to the joy of vegan Diwali food. These recipes are crafted to bring people together in a celebration of life's luminous moments, all while honoring our commitment to a kinder, plant-based lifestyle. May your festival of lights be as vibrant and satisfying as the compassionate dishes you share.
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