World Vegan Day 2024: Easy recipes to celebrate with Vegan Saag and other dishes

Vegan food eaters may often be at the receiving end of meat lovers and other communities for many different reasons due to their food choices. However, one can't deny their existence because awareness around vegan lifestyles has grown by leaps and bounds over the years. It has even prompted restaurants and bars to consider adopting vegan menus or dishes that can be tweaked to suit the needs of a vegan. But can classic Indian dishes and others known to be favourites of vegetarians or meat lovers be given a twist? Indian chefs certainly think so.

Every year, World Vegan Day is observed on November 1 after it was first instituted by Louise Wallis in England almost 30 years ago in 1994, according to vegan-day.org. At the time, the vegan animal rights activist, who was the president of the Vegan Society, was looking to celebrate the 50th anniversary of the society and to raise awareness about the lifestyle, which had found its way into the dictionary, the website further says. The influence of this decision has been seen around the globe over the decades and has certainly reached India in time to convince more people to not only adopt the lifestyle but also help cater to those following it in an attempt to be inclusive of every palate.

Keeping this in mind, mid-day.com asked Indian chefs to make variations of classic dishes that were not only Indian but also a part of world cuisine that are vegan and can be enjoyed in different ways. They not only share a recipe for vegan saag but also for a delicious burrito bowl but also vegan pad Thai and even steak to make it like you have never before.

Vegan Breakfast Burrito Bowl
Chef Amit Sharma at Poetry by Love and Cheesecake in Bandra says you can even make a vegan version of a burrito bowl that they serve at the restaurant. He explains, "The Vegan Breakfast Burrito Bowl is a fantastic way to start the day. It's hearty, colourful, and really packs a punch with the roasted sweet potatoes and tofu scramble. What I love most about this dish is how satisfying it feels while being completely plant-based. The black beans and quinoa add a nice bit of protein, and the avocado salsa gives it that fresh, zesty touch. The tahini dressing brings it all together with a smoky, tangy flavour that makes each bite feel indulgent. It's a great way to enjoy a wholesome, filling breakfast on a busy day."

Ingredients:

For the base:
Sweet potatoes (cubed and roasted)
Black beans (cooked or canned, drained and rinsed) 1 cup
Quinoa or brown rice (cooked) 1/2 cup

For the tofu scramble:
Tofu, firm, crumbled 200 gm
Red bell pepper, diced 1/4 cup
Spinach, chopped 1/4 cup
Turmeric 1/4 tsp
Cumin 1/4 tsp
Nutritional yeast (optional) 1 tbsp
Olive oil 1 tbsp
Salt and pepper to taste

For the avocado salsa:
Ripe avocado (diced) 1 no
Cherry tomatoes (diced) 1/4 cup
Lime juice 1 tbsp
Fresh cilantro (chopped) 1/4 cup
Salt to taste

For the dressing:
Tahini 2 tbsp
Lime juice 1 tbsp
Water (to thin the dressing) 1 tbsp
Maple syrup 1 tsp
Smoked paprika 1/2 tsp
Salt and pepper to taste

Method:
1. To prepare the Vegan Breakfast Burrito Bowl, start by roasting the cubed sweet potatoes in the oven with a little olive oil, salt, and pepper at 200 degrees Celsius for 20-25 minutes or until tender. While the sweet potatoes are roasting, heat olive oil in a pan and sauté the crumbled tofu with diced bell pepper, spinach, turmeric, cumin, and nutritional yeast for 5-7 minutes until everything is cooked through.
2. For the avocado salsa, mix the diced avocado, cherry tomatoes, lime juice, and cilantro, seasoning with salt to taste.
3. In a small bowl, whisk together tahini, lime juice, water, maple syrup, smoked paprika, salt, and pepper to make the dressing.
4. To assemble, layer quinoa or brown rice, black beans, roasted sweet potatoes, and the tofu scramble in your bowl.
5. Top with the avocado salsa and drizzle with the tahini dressing. Enjoy this delicious, protein-packed, and plant-based breakfast to kickstart your day.

Vegan Saag
At Araiya Palampur in Himachal Pradesh, chef Arun Kumar, who is the executive chef, says it is the best time to make a vegan version of saag calling it Vegan Saag with multi-millet roti. He explains, "This warm and comforting dish is brimming with nutrients from a vibrant mix of mustard, spinach and fenugreek leaves, celebrating the power of plants in each bite. With almond butter adding a silky richness, we honour traditional flavours while embracing compassionate choices." It gets better because they not only use ragi for the roti but also bajra, jowar, and amaranth flours - all of which are gluten-free."Himachali Sarson ka Saag is a flavourful dish with mustard greens and other greens, usually served with Makki ki roti. You can use olive oil instead of ghee traditionally used in Himachali recipes to make it vegan," he adds.

For making sarson saag:

Ingredients:
Mustard greens (sarson), chopped 300 gm
Spinach (palak), chopped 100gm
Fenugreek leaves (methi), chopped 50 gm
Amaranth leaves (Bathua), chopped 50 gm
Green chilies, chopped 1-2 no
Mustard oil or olive oil 15 ml
Onion, finely chopped 40 gm
Ginger, grated 10 gm
Garlic cloves, minced 3-4 nos
Tomato, medium, chopped 1 no
Cumin seeds 1 tsp
Turmeric powder 1/2 tsp
Red chilli powder (optional) 1/2 tsp
Salt, to preference 3 gm
Maize flour (makki ka atta), for thickening 15 gm
Almond butter 20 gm

Method:
1. In a large pot, add the mustard greens, spinach, fenugreek leaves, and bathua (if using).
2. Add a little water (around 1/2 cup) and cook the greens on medium heat until they soften.
3. Allow the greens to cool, then blend them into a coarse paste.
4. In a pan, heat the olive oil until it reaches a smoking point (to remove the raw smell).
5. Add cumin seeds and let them crackle.
6. Add chopped onions, ginger, garlic, and green chilies, and sauté until the onions turn golden brown.
7. Add tomatoes and cook until they become soft and blend well with the spices.
8. Add turmeric powder, red chilli powder, and salt. Cook for another minute.
9. Stir in the maize flour or besan, which will help thicken the saag.
10. Add the blended greens paste to the pan and mix well with the spices.
11. Cook the saag on low heat for 10-15 minutes, stirring occasionally to avoid sticking.
12. Add salt and spices to your preference.

For the multi-millet roti:

Ingredients:
Finger millet flour (ragi) 50 gm
Pearl millet flour (bajra) 50 gm
Sorghum flour (jowar) 50 gm
Amaranth flour (rajgira) or buckwheat flour (optional) 50 gm
Rice flour (for binding) 50 gm
Salt, to preference 3 gm
Carrom seeds (ajwain) 2 gm or cumin seeds (optional, for flavour) 1/2 tsp
Warm water, as needed
Fresh coriander (optional) 5 gm

Method:
1. Mix the Flours: In a mixing bowl, combine the ragi, bajra, jowar, amaranth (if using), and rice flour. Add salt, carom seeds or cumin seeds, and coriander leaves, if desired.
2. Knead the Dough: Gradually add warm water to the flour mixture, kneading slowly to form a soft and pliable dough. Since millet flours can be sticky, add water little by little and avoid overwetting. Knead until the dough is smooth and uniform.
3. Divide and Shape: Divide the dough into small balls (about the size of a golf ball). Roll each ball between your palms to smooth it.
4. Roll Out the Roti: Dust a clean surface with a little millet flour to prevent sticking. Place one dough ball on the surface and gently roll it out into a small circle using a rolling pin, keeping it thicker than regular wheat rotis. You can also flatten it by patting it with your hands if rolling is difficult.
5. Cook the roti: Heat a tawa or flat pan on medium heat. Place the rolled-out roti on the pan and cook for 1-2 minutes until bubbles form on the surface. Flip it and cook the other side. Press gently with a cloth or spatula to cook evenly, flipping again if needed, until both sides are golden brown.
6. Apply almond butter on top for added flavour and softness.

Vegan Pad Thai
Why only limit the vegan variations to familiar Indian or breakfast options when you can also add a unique touch to Asian food? Chef Mohammed Shahnawaz, who is a masterchef at ITC Grand Central in Mumbai's Parel, says you can easily make a Vegan Pad Thai. He explains, "Tofu provides a fantastic protein source and texture, while the tamarind and lime add a burst of authentic Pad Thai flavour. Without using any animal products, this vegan version retains all the umami and zest."

Ingredients:
Rice noodles 227 gm
Tofu, cubed 1 cup
Bean sprouts 1 cup
Carrots, shredded 1/2 cup
Scallions, chopped 1/4 cup
Roasted peanuts, crushed 1/4 cup
Tamarind paste 2 tbsp
Soy sauce 2 tbsp
Coconut sugar 1 tbsp
Lime juice 1 tbsp
Chilli flakes 1/2 tsp
Fresh cilantro and lime wedges for garnish

Method:
1. Cook the rice noodles, drain them, and set aside.
2. Mix the lime juice, coconut sugar, soy sauce, tamarind paste, and chilli flakes in a small bowl.
3. In a pan with a little oil, fry the tofu until it's crispy, and then set it aside.
4. Add the scallions and shredded carrots to the skillet and cook for two minutes. Add the bean sprouts, tofu, noodles, and sauce. Toss until everything is evenly coated.
5. Add lime wedges, cilantro, and crushed peanuts as garnish.

Also Read: Lotus Stem Kebab to Edamame Galouti: Indian chefs unveil veg variations of the classic dish for World Vegetarian Day

Miso Dressed Tofu Steak with Artichoke
If you want to experiment a little more, then chef Saurabh Sharan, who is the head chef at Guppy, says you can make a delicious Miso Dressed Tofu Steak with Artichoke because it will surprise you with its unique flavours. While a classic steak is one for meat lovers, this tofu steak will make you rethink how you enjoy your steak.

Ingredients:
Silken Tofu, cut into 2 steaks, drained and patted dry, 200 gm approx.
Asparagus, peeled and cut into four equal-sized pieces 12 to 15 pcs
Artichoke, preserved 80 gm
Salted butter 2 tbsp
Salt to taste
Crushed pepper to taste
Oil 2 tsp

For the sauce:
Sake 2 tbsp
Mirin 2 tbsp
Sugar 1 tbsp
White miso 5 tbsp
Tobanjan chili garlic paste 1 tbsp
Spring onion, finely chopped 3 tbsp
Black sesame seeds, roasted 2 tbsp

Method:
1. In a pan, heat the sake and mirin to burn off the alcohol. Let it cool. Gradually mix in the miso, tobanjan, and sugar, whisking until the sugar is fully dissolved.
2. In a large pot, bring water to a boil. Add the asparagus and boil for 30 seconds. Remove and chill immediately in ice-cold water to stop the cooking. Drain and pat dry.
3. Cut the tofu into equal steak-sized portions. Heat a non-stick pan, add oil, and lightly sear the tofu steaks on both sides.
4. Line a baking tray with heatproof butter paper or foil, greasing it lightly with a bit of butter. Drain and season the artichoke.
5. Arrange the tofu steaks on the greased tray, topping each piece with the miso mixture and spreading evenly. Arrange the artichokes on the same tray, lightly glazing with butter. Cook in a preheated oven at 220˚C or in an OTG until the miso is gratinated on the tofu.
6. Toss the blanched asparagus in butter, season, and arrange neatly on a serving plate. Lightly glaze with the sauce.
7. Remove the gratinated tofu steaks from the oven, place them over the asparagus, and top with the warm artichokes.
8. Garnish with spring onion, spice powder, and black sesame seeds. Serve hot.

Sushi Tostada
Love sushi? Chef Dhruv Oberoi, who is the executive chef at Olive Qutub and The Grammar Room, says you can also make a Sushi Tostada. Combining the best of both worlds of Japanese and Mexican flavours, Oberoi says it is a delicious combination to explore as a vegan option.

Ingredients:
Oil, for frying 300 ml
Nori sheet 1 unit
Tempura flour 10 gm
Water 20 ml
Sticky rice 100 gm
Spring onion, chopped 20 gm
Ginger, chopped 5 gm
Red chilli, chopped 5 gm
Olive oil 30 gm
Avocado, medium 1 no
Bird's eye chilli, chopped 3 gm
Lemon 1 no
Spring onion 3 gm
Extra virgin olive oil 5 ml
Soaked wakame 7 gm
Gari 5 gm
Sesame oil 5 drops
Honey 3 gm
Sea salt to taste
Toasted black sesame 1 gm

For Nori sheets:
1. Heat sunflower oil in a deep saucepan till it reaches 150 degrees Celsius.
2. Make tempura batter by mixing the tempura flour and water; it should be a runny batter but not too watery.
3. Cut the Nori sheets into 4 units and dip them in the batter and fry in the hot oil.
4. After frying for a few minutes, take them out on a dish with a paper towel to soak up the excess oil.

For scallion salsa:
1. Chop the spring onion, ginger and bird's eye chilli finely and mix them in a bowl of honey.
2. Heat the olive oil in a saucepan, and once warm enough, add it to the bowl and let cool.

For the Avocado mix:
1. Soak the wakame leaves in cold water.
2. Meanwhile, mash the avocado in a bowl and add the chopped bird's eye chilli, chopped spring onion, gari and soaked wakame leaves, toasted sesame seed, and sesame oil. Finish it with salt, lemon juice, and olive oil.

Assembly:
1. Put the nori sheet in a serving dish.
2. Mix the sticky rice with the scallion mix and add on top, making it compact so it covers all of the nori without falling out.
3. ⁠Add a spoonful of the avocado mix on top and finish off with sliced scallions.