Veganism refers to consuming plant-based food items and abstaining from the consumption of animal products like meat, including dairy products and eggs. World Vegan Day, which is observed on November 1 every year was introduced in 1994 by the then Chair of ‘The Vegan Society’, UK, Louise Wallis. He also coined the terms ‘vegan’ and ‘veganism’.
While meat eaters may scorn at the idea of being vegan, it is actually a highly-nutritious diet, that is low in fats and provides heart and bone health. Hence, on this ‘meat, dairy and egg-free day’, here are some delicious recipes to satiate your taste buds.
Banana Cutlet by Corporate Chef, Vaibhav Bhargava, The Drunken Botanist
Time: 30 mins | Serves: 4
100g — Boiled and mashed potatoes
Salt to taste
5g —Red crushed chili
5g — Crushed black pepper
30g — Peas boiled
30g — Carrot diced, boiled
30g — Beans diced, boiled
250g — Raw Banana mash, boiled
5g — Fried and crushed cumin seeds
4 — Green chilies (thinly chopped)
1/2 bunch — Fresh coriander (chopped)
10 to 12 — Mint leaves
Breadcrumbs as required
Oil as required to fry
* Take a bowl. Add mashed potato, boiled vegetables, steamed banana mash, salt, crushed red chilies, black pepper, and cumin seeds. Mix well.
* Then take a small portion of potato mix and green masala and make cutlet shape.
* When it’s done, dip in lightly beaten batter, then roll in breadcrumbs.
* Then put them in the fridge for 1/2 an hour.
* Shallow fry in oil from both sides until golden brown.
* Serve with any kind of sauce or chutney.
(Note: You can use cornflour batter or rice flour batter and then crumb the balls.)
Basil, Spinach and Avocado Pizza by Executive Chef, Naresh Chinni, The Drunken Botanist
(Use flat pita bread as pizza base)
3 — Garlic Cloves
2 — Fresh basil leaves
5-6 — Spinach leaves
1 — Avocado
1/3 cup — Pine nut kernels
2/3 cup — Light olive oil
1/3 cup — Nutritional yeast
Pinch of salt and pepper
For the toppings
4 Medium — Sweet onions (thinly sliced and caramelized)
1 cup — Roma tomatoes (sliced)
Pine nuts (optional)
Vegan cheese (usually made of nuts and plant-based milk)
* Place the pine kernels in a large wok/pan and lightly roast until light brown.
* Place the roasted pine kernels, garlic cloves, basil leaves, oil, yeast and seasoning into a food processor/blender and whizz up until smooth.
* This will take around 2 minutes on high.
* Spread a good amount of pesto onto the flatbread base and top it with your favourite toppings.
* Pop the pizza into the oven and cook for around 2-5 minutes, or until the vegan cheese has melted.
* Place thin slices of Roma tomatoes on top of the pizza and garnish with sweet caramelized onion.
Vegan Papad Tacos by Chef Rajat Panwar, Brew Buddy
2/3 cup — Crushed walnuts
8 ounces — Button mushrooms, sliced
4 cups — Cauliflower florets, chopped
1 tsp — Extra virgin olive oil
1 — Garlic Clove (minced)
2 tsp — Jalapeno (minced)
1 tsp — Chili powder
1 tsp — Ground cumin
1/4 tsp — Dried oregano
1 tsp — Fine sea salt
Freshly ground black pepper
Fresh cilantro leaves (for garnish)
1 small — Jicama (peeled and sliced into 1/8-inch thick rounds)
3 — Limes (quartered)
Papad (roasted and mold into taco)
* In a food processor, pulse the walnuts until ground but not powdered, about 7 pulses. Transfer to a large bowl.
* Place the mushrooms in the food processor and pulse until finely chopped, about 15 pulses. Add them to the bowl with the walnuts.
* Place the cauliflower in the food processor and pulse until crumbled, about 10 pulses. Do not over pulse. Add to the bowl with the walnuts, and mushrooms.
* Heat the olive oil in a large, wide skillet over medium-high heat. When the oil is shimmering, add the garlic and jalapeno and cook until fragrant, about 30 seconds.
* Add the cauliflower mixture, chili powder, cumin, and oregano. Season with salt and pepper. Cook, stirring occasionally, until the mixture is no longer crunchy, about 5 minutes.
* Stir in the beans and cook for 2 minutes, until heated through. Taste and adjust the seasonings as needed.
* Transfer the meat mixture to a serving bowl and top with the cilantro and iceberg.
Serve alongside the papad shells, lime wedges, and optional toppings of your choosing for tableside assembly.
Quinoa, Couscous and Beetroot Tikki by Executive Chef, Naresh Chinni, The Drunken Botanist
1 1/2 tsp — Oil
1 cup — Quinoa and couscous
1 — Potato (peeled and boiled)
1 — Beetroot large (peeled and grated)
3/4 cup — Spinach (chopped)
1/2 cup — Oats (powdered)
1 tsp — Ginger Paste
1/2 tsp — Garlic Paste
* Mix the mashed potatoes in a bowl and add all the ingredients except oil. Mix well till combined.
* Take 1/4 cup of the mixture and form into a round ball.
* Lightly flatten it with your palm to make a tikki. Do the same with the rest of the mixture, and line them on a baking sheet or plate.
* Refrigerate for 15 minutes.
* Heat oil in a frying pan, and put in the tikki one by one, making sure not to crowd the pan.
* Cook for 8-10 minutes, and then flip to cook the other side for the same amount of time. Towards the end, increase the flame and crisp them up on both sides.
* Serve along with some mint and tamarind chutney. Garnish with some assorted microgreens.
Vegan Peanut Butter Brownie by Chef-Owner, Aavika Chhawchharia
100g — Peanut butter
100g — Almond butter
72g — Refined oil
220g — Brown sugar
60g — Almond milk
140g — Flour
3g — Baking powder
50g — Peanut
A pinch of salt
* Mix peanut butter, almond butter and refined oil in a bowl.
* Add brown sugar and almond milk in this bowl.
* In another bowl, sift the flour, baking powder, and salt.
* Mix the ingredients of both the bowls gradually.
* Pour this batter of brownie in the mold and sprinkle peanuts on top.
* Keep the brownie in a preheated oven at 170 degrees for 35 to 40 min.