Indian food is best for vegans because most Indian are vegetarian or vegan .Often it is easy to make the Indian food vegan. Cooking Indian food is a perfect solution if you like flavorful meals with a spicy and aromatic taste.
Even if vegetarian it is very easy to convert it in vegan meals. Milk and cheese can be replaced we all know today what we can use instead of milk or cheese. Eggs are anyways not often used in Indian food.
There are so many grains, legumes vegetables and fruits used which we usually do not know how to prepare and combine together. India has a lot of food recipes.Every region has it own specialities and spice combination a huge variety to explore for us.
Recipes with rice, millet, different types of lentils, peas and beans in for us unknown ways of preparation.No matter if spicy or sweet there is a lot for us to explore and discover.
Let the Indian food adventure begin and we will find out why Indian Food is best for vegans.
10 reasons why Indian food is great for a vegan diet
Because vegan cooking in India is is healthy, delicious, easy and flavourful, says Indian cook Mallika Basu
Here are my top reasons why Indian food is best if you’re vegan:
At its simplest this is aromatic rice sautéed with whole spices, but pulao can be the centerpiece of any meal tossed with vegetables, from peas, peppers and tomatoes to spinach. Serve pulao up with a lemony cucumber, tomato, and fresh coriander salad, with plenty of pickles and roasted papad.
Read a recipe for popeye Pulao and spiced aromatic spinach rice here.
Stewed lentil curry, dal is lifted with a tadka or tempering – spices and other ingredients sizzled in hot oil. While ghee in dal is sublime, you can also use mustard oil and coconut oil for flavour, or vegetable/sunflower oil to cook your dal tadka.
Read a recipe for autumnal lentil squash and vegetable stew here.
Indian cuisine is replete with other pulses like chickpeas, black-eyed beans and kidney beans. These are often sautéed or turned into curry to great effect. A green chilli or two really lifts their buttery texture and add chopped fresh coriander in abundance to serve.
Read a recipe for kidney bean and sweet potato kebabs here.
The generic name for cooked vegetables, there are a multitude of ways in which Indians cook subzi. Fresh curry leaves and mustard seeds are spluttered in hot coconut oil in the south before the addition of shredded vegetables and coconut. In Bengal and Gujarat, sizzled spices seeds lend much pizzazz to vegetables
These golden crispy bites are coated in gram flour before being fried. Pakoras are the more lightweight, crispy version of the more commonly available bhaji. You can make them with a multitude of ingredients, but onion is the classic ingredient. Spike these with a bit of chilli powder, carom seeds, salt and turmeric.