Vegan Indian cuisine is delicious and we’ve published a wide variety of vegan Indian recipes in previous issues of Vegetarian Journal that you might enjoy preparing in your own kitchen.
Crazy About Chutney by Jacqueline Dunnington provides numerous different chutney recipes. Jacqueline says, “The word chutney, the spicy relish from India, comes from the Hindi word catni (in Hindi, “c” is pronounced “ch” as in chain). It is a dining delight that has long since left the subcontinent to tease and satisfy palates around the world from Bombay to Boston, from palace to picnic. This gourmet treat is a blend of spices, herbs, and a dominant fruit or vegetable. Chutney brings rice and grains to life; breads and potatoes dance with chutney. The cook is free to follow a recipe exactly or to add a favorite spice or make a change of produce. In India, chutneys are usually served fresh, but they preserve well in a jar according to your favorite method.” See: https://www.vrg.org/journal/vj99mar/1999_mar_chutney.php
Sunita Pant Bansal’s article Vegan Fare from India offers recipes for a wide range of Indian dishes including Pakoras, Malai Kofta, and Tofu Tikka Masala. See: https://www.vrg.org/journal/vj2008issue1/2008_issue1_veganfare.php
Julia Mathew is a former VRG Intern and her article South Indian Recipes from the Land of Coconuts features recipes passed down from her grandmother to her mother orally and now printed in Vegetarian Journal. Learn how to make Southern Indian Curry, Masala Dosas, Sambar, and more. See: https://www.vrg.org/journal/vj2018issue1/2018_issue1_recipes_coconuts.php
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