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World Vegan Day 2017: 6 easy vegan recipes you can prepare at home

Over the years, the concept of veganism has gained much relevance and in the light of November 1 observed as World Vegan Day, we bring you a few vegan recipes.

By: Lifestyle Desk | New Delhi | Updated: November 1, 2017 6:26:24 pm
vegan food, vegan recipes, world vegan day 2017, easy vegan dessert recipes, indian express, indian express news November 1 is celebrated as World Vegan Day.

Veganism, practised both as a diet and as a philosophy, refers to abstinence from consuming food items using animal products and also rejecting commodity status of animals. The person who follows such a lifestyle is known as a vegan. Although there have been people who have practised it, it has gained a lot of relevance of late. In fact, November 1 is observed as World Vegan Day. The day was decided by the Chair of the Vegan Society, Louise Wallis, back in 1994 to spread awareness about the vegan lifestyle.

Dispelling a common myth that vegan food may not be delicious or palatable for those new to the lifestyle or even those curious, we have some vegan recipes for you to try at home.

 Peanut Butter Chocochip Mousse (Vegan)

Recipe by Chef Shivan Khanna, executive sous chef, The Taj Mahal Hotel, New Delhi.

300g – Silken tofu
60ml – Almond milk
100g – Peanut butter
80g – Chocolate chips
1 tsp – Vanilla extract

* Place almond milk and chocolate chips in a microwave-safe bowl and heat for about 1 minute depending on your microwave. Stir together until chocolate chips are dissolved in milk, you should now have a rich chocolate milk. If necessary, heat a bit a longer. Let the mixture cool for a few minutes.

* Add chocolate mixture, tofu, peanut butter and vanilla to a food processor or blender and process until pureed. This is important: taste the mixture to make sure you don’t a have a tofu taste since all brands are different. If it’s not chocolaty enough you can melt some more chocolate chips and add it but don’t add any more milk or it won’t set properly.

* Pour into small moulds. Chill in deep freezer until stone hard, demould and pour chocolate sauce (vegan) on top. Garnish with edible flowers, coco dusted hazelnuts and peanuts. (Optional)

Vegan Banoffee pie

With only biscuits, butter and sugar as the base, the vegan banoffee pie is extremely easy to prepare and does not require baking.

Watch the recipe here.

Pumpkin bread

Recipe by Chef Gautam Mehrishi.


1½ cup – Maize flour
½ cup – Refined flour
4 tbsp – Olive oil
2 tsp – Crushed cloves
1 tsp – Fennel and cardamom powder
2 tsp – Cinnamon powder
2 tsp – Nutmeg powder
3 tsp – Rock salt
4 tbsp – Pumpkin Puree
½ cup – Dark Chocolate
½ cup – Soy Milk
1 cup – Roasted Walnut
1 tsp – Oil

* To make Pumpkin Bread in a big bowl, add one and a half cup maize flour, half a cup refined flour and four tbsp olive oil. Mix well. Then add two tsp of crushed cloves, one tsp fennel and cardamom powder, two tsp of cinnamon powder, two tsp of nutmeg powder, three tsp of rock salt, four tbsp of pumpkin puree and half a cup of dark chocolate. Mix well.

* In the same bowl, add half a cup of soy milk, one cup of roasted walnut and one tsp of oil. Mix well and make dough. Grease baking dish with oil and add dough. Bake in a preheated oven at 170 to 180 degree centigrade for 18 to 20 minutes.

* For presentation, cut bread in slices and place it on a plate. Mix half a cup of hiney, one and a half cup of nutmeg powder and one tbsp of clove powder in a small bowl and garnish with bread.

Vegan Vanilla Cake

The vegan vanilla cake is light and delicious. And the best part is that it’s extremely easy to prepare.

Watch the video here.


If you enjoy your healthy lunch then whip up this vegan chop salad with creamy herb dressing in no time.

Watch how to make it here.

Falafel Tabbouleh Tortilla wrap

Recipe by Chef Shivan Khanna, executive sous chef, The Taj Mahal Hotel, New Delhi.


50g – Chickpeas
100g – Onion
60g – Parsley
3-5 – Garlic cloves
2tsp – Salt
2tsp – Cumin
1/4tsp – Black pepper
Refined oil for frying

* Place dried chickpeas in a bowl and cover with water. Allow to soak overnight. Drain and allow it to get dry for 15 minutes. Coarsely grind the chickpeas.

* Combine chickpeas, garlic, onion, cumin, salt and pepper (to taste).

* Finish it off by taking oil in a pan and fry.



1/2 – Cup fine bulgur
3tbsp – Olive oil
1 cup – Boiling-hot water
2 cups – Finely chopped fresh flat-leaf parsley
1/2 cup – Finely chopped fresh mint
2 – Medium tomatoes, cut into 1/4-inch pieces
3tbsp – Fresh lemon juice
3/4tsp – Salt
1/2tsp – Black pepper

* Place bulgur wheat in a bowl and cover with boiling water. Let it stand for 20 minutes until softened.

* Rinse under cold water and then combine bulgur wheat, parsley, mint, tomato in a bowl. Later add salt, lime juice, black pepper and olive oil. Mix well and serve.

Tomato olive salsa

100g – Diced seeded plum tomatoes
6tbsp – Olive oil
12 – Kalamata olives
1/4 – Cup chopped fresh basil
2tbsp – Capers
2 – Large garlic cloves (minced)
1 – Onion, finely chopped


*Combine tomatoes, olive oil, basil, garlic, capers, olives, garlic in a bowl, chop into chunks.

*Later add salt and pepper for seasoning.

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