Top chefs share five lip-smacking recipes every vegan must try!

Popularly called Veganuary, it’s a month-long “go vegan” challenge, which was started by the British, but over the years has found takers all over the world. The plant-based diet and lifestyle has become more mainstream to such an extent that many brands only produce vegan foods to cater to followers of this diet. With veganism gaining momentum in recent years, vegans are always on the lookout for dishes that are not only tasty, but also perfectly match their gastronomic preferences. So, if you are vegan and want to create some interesting dishes in your kitchen, here are some recipes that you might find useful.

Butternut Sage Winter Carrot Zoodles


250g carrot zoodles

60g vegetable-based margarine

0.5g sage

30g Kalamata olives

20g green cherry tomatoes

20g vegan cheese

Method: Make thin zoodles of fresh carrots lengthwise and blanch them in a vegetable broth, al dente. Pit the olives, cut the cherry tomatoes in half, tear off the sage leaves and set aside. Make Beurre Noisette by adding margarine to a hot skillet and cooking until a nutty flavor is achieved. Quickly add the sage leaves so that the flavor soaks up the butter. Add the olives, tomatoes and carrot zoodles and stir in the butter to coat the ingredients. Finish with finely grated vegan cheese and serve piping hot in a pasta bowl.

Recipe by Chef Shailendra Kekade

Honey Lotus Chilli Stem


200g boiled Lotus root

40g chopped chilli

30g chopped ginger

70g minced garlic

Grated celery

5g red chilli paste

2g salt

4 g powdered white pepper

6 g aromatic powder

3 g spring onions

3g sesame seeds

100ml oil

50ml sesame oil


oyster sauce

40ml soy sauce

50ml honey

5ml chilli sauce

Method: Making lotus root: Cut the lotus root into a thin circular slice, boil it in water until it becomes soft and cooked. After that, coat the sliced ​​lotus root with corn flour and a little water to coat it. Fry the lotus root in hot oil until crispy. Blow. Add some sauce mix to a hot wok and add the fried lotus root to it. As you add the lotus root, continue to sauté and add a bit more of the sauce mixture until well coated. Garnish with chopped spring onions and serve hot.

Recipe of Ganesh Bisht from SILLY

Zucchini and turnip waffle with minced meat, chimichurri and hummus


Zucchini waffle:

1 cup grated zucchini

¼ cup turnip

¼ cup cornstarch

2g salt

5g pepper

5g garlic

5g green chilli

10 g Basil

5 g chopped spring onions

5 ml of EVOO


3 tablespoons chopped parsley

1 teaspoon chopped onion

1 step fresh red pepper

1 tbsp chopped basil

Salt to taste

1 teaspoon of red wine vinegar

1/4 teaspoon dried oregano

3 tablespoons of olive oil

2 minced garlic cloves

Dummy meat:

½ cup chopped soybeans

½ no Chopped onion

1 teaspoon minced garlic

½ teaspoon chopped ginger

¼ teaspoon green chilli

120 ml Vegetable stock

1 tablespoon coriander leaves

¼ turmeric powder

1/4 teaspoon red chilli powder (deggi)

1/4 teaspoon cumin

Salt to taste

½ lime juice


1 cup boiled chickpeas

1 tsp garlic

1 tablespoon of tahina paste

1/4 teaspoon cumin

1 tablespoon of EVOO

Salt to taste

½ lime


Zucchini waffle: In a bowl, grate the yellow and green zucchini and the turnip, squeeze out the excess water, then add the minced garlic, basil, spring onions, salt, pepper and chopped green chilli. Add the cornstarch and achieve a batter-like consistency, then mix everything together. Brush the hot waffle maker with EVVO and pour in the batter. Bake until crispy.

Chimichurri: Add all the chopped ingredients and mix well.

Dummy meat: In a saucepan, add oil, onion, garlic and green chilli. Bring back well. Once it is nicely browned, add the simulated meat and broth. Once the meat is simulated halfway through cooking, add the spices and seasoning. Let it cook until the water dries up.

Hummus: In a blender, add chickpeas, garlic, tahini paste, cumin powder, lime, EVOO and ice. Mix into a smooth paste.

Recipe by Sasmit Manjrekar from Elephant & CO

Vegan chocolate and strawberry mousse


1 cup coconut milk

1¼ cup coconut cream

¼ cup fresh strawberries, finely chopped / Puree

½ cup chia seeds

¼ cup pure, unsweetened cocoa powder

¼ cup dairy-free dark chocolate, melted

1/3 cup maple syrup

½ teaspoon vanilla extract

¼ teaspoon sea salt

For garnish :

6 fresh strawberries

Method: In a glass bowl, whisk together the chia seeds, coconut milk, coconut cream, melted chocolate, cocoa powder, fresh strawberry purée, maple syrup, vanilla and salt. Cover the bowl and place in the refrigerator for 2h30. Transfer this chilled mixture to a blender and blend until smooth and creamy. Divide the mousse among six serving bowls. Cover and refrigerate for another 2½ hours. Remove from refrigerator and serve chilled garnished with fresh strawberries.

(Chef’s tips: You can refrigerate the mousse overnight for maximum flavor. You can top it with lightly toasted almonds, dairy-free dark chocolate shavings, sprinkle with a little cocoa powder or fresh berries.)

– Recipe by chef Reetu Uday Kugaji, culinary expert and consultant chef



45ml Templeton Rye 4 years

7.5ml jaggery syrup

30ml Mahwah tea

2 jets of orange blossom water

Method: Combine all ingredients over ice and strain into a chilled coupe glass. Garnish with an orange zest.

– Recipe by mixologist Dushyant Tanwar from Monika Enterprises

(To receive our E-paper on WhatsApp daily, please click here. We allow the PDF of the paper to be shared on WhatsApp and other social media platforms.)

Posted: Sunday, January 23, 2022, 10:16 a.m. IST

Comments are closed.