recipes
vegan recipes
dairy swaps you can make in a blender, everyday breakfasts, weeknight meals and weekend favourites. every recipe is tested with ingredients you can actually buy.
47 recipes
Dairy alternatives
Homemade cashew milk
Creamy, no-strain plant milk that costs less than the carton stuff and works in tea, coffee, cereal and gravies.
Dairy alternatives
Homemade oat milk
Cheapest plant milk you can make at home - 5 minutes, no soaking, and it froths well for coffee.
Dairy alternatives
Coconut curd (dahi)
Thick set curd from coconut milk using a spoon of last week's curd - or a probiotic capsule to start the culture.
Dairy alternatives
Cashew cream for gravies
The single most useful vegan swap for makhani, korma and shahi anything. Blitz, add, done.
Dairy alternatives
Tofu paneer (marinated & pan-fried)
Firm tofu behaves exactly like paneer in bhurji, tikka and matar. The secret is pressing and a 10-minute marinade.
Dairy alternatives
Vegan ghee (coconut oil blend)
Nutty, aromatic and stable at high heat - a solid stand-in for tadka, sweets and greasing tavas.
Breakfast
Masala tofu bhurji
The vegan version of Sunday morning paneer bhurji - protein-packed, punchy with spice, ready in 15 minutes.
Breakfast
Moong dal chilla
Savoury, high-protein pancakes that taste like a cross between a dosa and an omelette. Zero specialty ingredients.
Breakfast
Peanut butter banana oats
The 5-minute breakfast that keeps you full till lunch. Real food, big protein, no faff.
Breakfast
Poha with peanuts & sprouts
The classic Maharashtrian breakfast, upgraded with a handful of sprouts for extra protein.
Breakfast
Vegetable besan cheela
A protein-rich, gluten-free chickpea flour pancake that hides half your veg drawer.
Breakfast
Idli with sambar & coconut chutney
The classic South Indian breakfast - naturally vegan when you skip the ghee tadka on the sambar.
Lunch
Rajma chawal
Sunday lunch, weeknight comfort, meal-prep hero - the one-pot North Indian dinner that never fails.
Lunch
Chana masala
Punjabi-style chickpeas in a dark, tangy onion-tomato gravy. Better the next day.
Lunch
Dal tadka
The default weeknight dal - toor and moong simmered soft, finished with a smoky garlic-chilli tadka.
Lunch
Palak tofu (palak paneer, vegan)
Silky green spinach gravy with golden tofu cubes - the direct swap for palak paneer, no compromises.
Lunch
Soya chunk curry (soya nutri masala)
Hostel classic, powerhouse of protein - soya chunks in a robust onion-tomato masala.
Lunch
Vegetable dum biryani
Weekend project biryani - layered basmati and mixed veg gravy, dum-cooked till everything's fragrant.
Lunch
Kadhi with kabuli chana
Tangy coconut-curd kadhi with fluffy chickpeas - a vegan take on Punjabi kadhi without pakoras.
Dinner
Tofu tikka masala
Restaurant-style creamy tomato gravy with charred tofu - dinner-party worthy, weeknight-easy.
Dinner
Baingan bharta
Smoky fire-roasted aubergine mashed with tomato, onion and spices. Cheap ingredients, huge flavour.
Dinner
Mixed dal khichdi
The Indian penicillin - one-pot rice, dal and mild spice. Comforting, complete, ready in 25 minutes.
Dinner
Chole bhature
The full weekend affair - deep, spiced chickpeas with pillowy fried bhature made without any dairy.
Dinner
Palak khichdi
Green, iron-packed khichdi - one-pot dinner that hits protein and greens in the same spoonful.
Dinner
Whole-wheat pasta with veg & nutritional yeast
20-minute weeknight pasta - dense, cheesy-tasting sauce from nutritional yeast (nooch), no dairy.
Dinner
Sarson da saag with makki di roti
Winter Punjab in a bowl - mustard greens slow-cooked with makki, finished with a vegan ghee tadka.
Snacks
Moong sprouts chaat
5-minute high-protein snack - crunchy, tangy, hits every chaat button without a single fried thing.
Snacks
Banana date smoothie
3 ingredients, 3 minutes - the post-gym, post-school, post-anything hunger fix.
Snacks
Roasted masala peanuts
Chai-time classic - crispy spiced peanuts you can batch-roast and keep in a jar.
Snacks
Classic hummus with veg sticks
Creamy chickpea dip made without tahini - because most Indian kitchens don't stock tahini.
Dinner
Pav bhaji (vegan)
Mumbai street food's most-loved plate - buttery-tasting veg mash with vegan-butter-brushed pav.
Lunch
Aloo gobi
The dry sabzi that never disappoints - dry-fried potato and cauliflower with warm spices.
Dinner
Vegan butter chicken (soya)
Boiled and squeezed soya chunks in a rich, creamy tomato gravy - dead ringer for the real thing.
Snacks
Instant besan dhokla
Fluffy steamed Gujarati snack with a mustard-and-chilli tadka - naturally vegan, ready in 30 minutes.
Dairy alternatives
Perfect vegan masala chai
The one thing every new vegan asks about - chai that actually tastes like chai, with oat or soy milk.
Dinner
Creamy vegan mushroom pasta
Silky garlic-mushroom sauce over penne - all the creaminess of a cream sauce, none of the dairy.
Lunch
Basil-almond pesto pasta
Bright green pesto without parmesan - almonds and nutritional yeast do the savoury work.
Breakfast
Chickpea shakshuka
Smoky tomato-pepper stew studded with chickpeas - a plant-based brunch that scoops up torn bread.
Lunch
Baked falafel wraps
Crisp herby chickpea patties in a wrap with pickled onion and tahini-free sesame sauce.
Dinner
Black bean & corn tacos
15-minute smoky black bean filling with lime-slaw and avocado - Tuesday-night dinner solved.
Lunch
Vegan burrito bowl
Rice, beans, salsa, guac - all your favourite burrito bits in a bowl. Fully customisable.
Dinner
Thai green curry with tofu
Fragrant coconut curry with lemongrass, ginger and Thai basil - restaurant flavour in 25 minutes.
Lunch
Vegan pad thai
Sweet-sour-salty rice noodles with tofu, peanuts and lime - one wok, 20 minutes.
Dinner
Ginger-garlic tofu stir-fry
Fast weeknight stir-fry with crispy tofu and a punchy soy-ginger sauce. Serves over rice or noodles.
Dinner
Miso noodle soup with greens
20-minute umami broth with slippery noodles and quick-wilted greens. Sunday-evening soul food.
Breakfast
Overnight oats (5 ways)
The 2-minute night-before breakfast - creamy oats, pick your topping.
Snacks
Smoky baba ganoush
Fire-roasted aubergine dip with garlic, lemon and olive oil - the Middle Eastern cousin of baingan bharta.