These delicious meatless recipes will make the Veganuary challenge easy to implement.
Veganism, the plant-based diet that shuns meat and dairy has gained much popularity in the recent years. Veganism originated in the 1940s when Donald Watson coined the term ‘vegan’ to demarcate vegetarians who didn’t consume dairy from those that did. The following years saw it becoming the doctrine of holistic living, and the virtues of veganism resonated with the animal rights activists as well. But it didn’t quite garner the same acceptance in India, primarily because it was considered as a counter-cultural trend that would seem tedious to maintain. Fast-forward to 2020 and turning vegan is now seen as an effective way of achieving a healthier way of life. A growing body of evidence also suggests veganism could lower the risk of lifetsyle diseases. It can improve blood pressure and lower the risk of type 2 diabetes, thyroid, and PCOD.
So, what was once seen as a fringe movement has now permeated into the mainstream. The rapid explosion of the annual Veganuary campaign, in which even the omnivores and vegetarians sign up to attempt veganism for a month, is a testament to the movement’s success. Veganuary was launched in 2014 when 3,300 people signed up for a change in their lifestyle. Today, it has grown to a staggering 2,50,000. So, what are you waiting for? Take up the challenge and try going vegan.
-Recipe by Chef Lakshit Shetty, Hoppumm
Ingredients:
Brinjal: 50gm
Onion: 20gm
Green chili: 5gm
Garlic: 5gm
Cinnamon: 1 stick
Curry powder: 10gm
Turmeric: 2gm.
Chili powder: 5gm
Ginger: 5gm
Curry leaves: 3gm
Pandan leaf: 3gm
Mustard: 5gm
Coconut vinegar: 5ml
Coconut milk: 50ml
Coconut oil: 50ml
Salt to taste.
Method:
Paella Valenciana
-Recipe by Chef Harish Jadhav, Poco Loco Tapas & Bar
Ingredients:
Cebolla rice: 100 gm
Onion: 30 gm
Chopped garlic: 50 gm
Tomato sauce : 100 gm
Cayenne pepper, whole: 5 gm
Paella seasoning: 20 gm
Salt: as per taste
Smoked paprika: 10 gm
Red bell pepper: 15 gms
Green bell pepper: 15 gm
Yellow bell pepper: 15 gm
Mushroom: 20 gm
Baby corn: 20 gm
Broccoli: 20 gm
Saffron water: 20 ml
Parsley: 3 gm
Microgreens: 5 gm
Method:
-Recipe by Parvinder Singh, Garde Manger Cafe
Ingredients:
Pita pockets :
1/4 cup jowar flour
Salt to taste
For falafel:
1 ½ cups chickpeas, soaked
1 bunch coriander
2-3 onions, finely chopped
½ cup crushed peanuts
6 8 cloves of garlic
1 ½ tsp chilli flakes
Lemon & salt to taste
For hummus:
2 cups cooked chickpeas
6 to 7 cloves of garlic
10 jalapeno
1/2 cup Tahina paste
2 cup lime juice
For Cashew dressing
½ cup cashew
2 teaspoon mustard seeds & roasted powder
1 tsp pepper
3-4 cloves garlic
2 table sp chopped onions
Lemon juice
Salt to taste
Pickled carrot and beetroot sticks
Method:
-Recipe by Chef Subhash Shirke, The Pantry
Ingredients:
Peanut butter dressing:
60 gm
Zucchini zoodles: 200gm
Pink salt: 3gm
Fresh red paprika: 10 gm
Chilli flakes: 10gm
Salted peanuts: 10 gm
Lemon slice: Half
Microgreens: 6gm
salted peanut: 50gm
Tamarind paste: 10gm
Soya sauce: 3ml
Black jaggery: 5gm
Lemon juice: 2ml
Pink salt: 2 gm
Garlic peeled: 3 gm
Method:
Avocado and silken tofu
-Recipe by Chef Altamsh Patel, The Park
Ingredients:
Avocado:1pc.
Silken tofu: 80gm
Orange and olive salsa
Fresh orange (pulp) chopped:1
Green olives, finely chopped: 30gm
Orange marmalade: 20gm
Sake:10ml
Mirin:10ml
Lemon juice:10ml
Salt: 5gm
Black pepper-5gm
Sake dressing recipe
Sake:30ml
Mirin:30ml
Sesame oil: 10ml
Olive oil: 40ml
Salt: 5gm
Black pepper: 5gm
Sugar: 8gm
Light soy: 10ml
Method: