For nearly two decades now, Holy Cow Vegan has been the go-to destination online for discerning cooks looking for Indian and vegan recipes that are authentic yet modern, full of flavor and easy to make.
I'm Vaishali and I started this blog in 2007 to help demystify the intricacies of Indian cooking and adapt its many, many delicious recipes to a vegan diet. As a former omnivore who grew up in Mumbai eating diverse Indian cuisines, I love to transform the meat- and dairy-based dishes I once enjoyed into plant-based versions that taste authentic and are healthier.
There are more than 1,200 recipes on the blog that I've created, perfected, and shared over the years. I hope you will find something here that you and your family will love. Just bring your curiosity and creativity to the party! If you're new to Indian food, I'd start with an easy recipe like this 30-minute, one-pot vegetable curry. But if your soul begs for crunchy, savory food like mine does, you might want to jump straight to the samosas or vegetable pakoras) 😉 .
Thanks for stopping by!
What you'll find on Holy Cow Vegan
- Easy, quick, healthy and hassle-free plant-based recipes, many Indian. This is food you can cook whether you are a novice or an expert, and food you will love whether you are an omnivore or a vegan or somewhere in between. All recipes use clean, wholesome, natural ingredients, most of which are already in your pantry.
- Recipes for special diets. More than half the recipes on this blog are gluten-free (including lots of gluten-free vegan desserts!). You will also find many recipes suited to a low-carb and keto vegan diet.
- Kid-friendly recipes. As a mom, I focus on creating recipes that are kid-friendly as well as adult-friendly!
- Global recipes. We love to travel, so I often post recipes from around the world, including Mexican, Italian, Irish, African and Mediterranean. You can also browse tons of vegan Indian recipes, ranging from restaurant favorites like chana masala and vegan butter chicken to more modern dishes with my own spin, like this tasty vegetable curry and chickpea curry.
- Vegan baked goods. I love to bake, so you'll find lots of recipes for homemade vegan cakes, vegan cookies, vegan pies and vegan breads. I've been baking with sourdough and nurturing a sourdough starter long before it became trendy to do so.
Frequently asked questions
I add new recipes once or twice every week. You can sign up for my newsletter so you don't miss a single recipe, or you can follow Holy Cow Vegan on Facebook, Pinterest, Instagram and Twitter.
The blog's name calls out the dichotomy in the Indian diet and religious belief system. Cows are worshipped as holy but hundreds of thousands of cows are also tortured in factory farms to supply India's love for milk and milk products. I try to show, through this blog, that Indian food can be just as delicious without the dairy.
Yes! Indian food might appear difficult but there are many recipes that are quite easy, like this basic but delicious dal or this easy vegetable curry. You will need a few spices that can easily be found at Indian grocery stores or through online retailers. In the recipe card for each recipe, you will find Amazon affiliate links to most ingredients I use. If you are new to Indian cooking or looking to scale up your skills, read my ultimate guide to vegan Indian cooking where I share lots of tips, techniques and recipes for veganizing Indian food.
You can leave a comment on the recipe (it's the quickest way to get a response and I read and appreciate every comment). Or you can email me at MyVeganWorld@gmail.com. If you'd like to share a photo of the recipe please post it on Instagram and tag me #HolyCowVegan.
Useful links
- Recipe Index
- All Recipes (by date)
- Vegan Baked Goods and Breads
- Vegan Baking Substitutes
- Sourdough Baking
Some of my top recipes
Publications
The blog and my recipes have been featured in dozens of print and online publications, including the following:
- Vegan Food and Living
- The Washington Post
- Domicile DC
- All Animals (magazine of the Humane Society of the United States)
- Parade
- VegNews
- One Green Planet
- Self
- Yahoo!
- CNet
- Everyday Health
- The Oregonian
- Boston magazine
agniprava says
you are the delight i find in the great worldly ordeal. thank You for the light You provide.
Vaishali says
Aww, that is so kind and so motivating. Thank you with all my heart!! ❤️❤️
Jamini says
If you could also post the weight of each ingredient. That would be very helpful.
Yolanda Quimby says
Hi, I was wondering if I can use Westsoy almond and cashew milk with a powdered probiotic to make the yogurt!? I'm missing my yogurt and need a bit of a habd from an expert!
Love the site!
Thank you
Vaishali says
Thanks Yolanda. 🙂 Off the shelt nut milks have lots of additives and they might interfere with the fermentation. I'd recommend making your own cashew milk.
Judy Eastwood says
I can't believe I found this site! It's just what I always wanted! I find it very easy to look up recipes, Indian being one of my favorite ways of cooking. Everything looks so good! Glad to meet you, Vaishali!
Vaishali says
Thanks, Judy, happy to meet you too!
Jay suman thiruarayanapuram says
Hi, Mom this is a nice blog com'in along.
-jayst.
Vaishali says
Love you, honey.
Laura says
Hi, recently discovered you blog and subscribed. Your recipes look great!
I have a question about fenugreek. i want to expand my pantry to include this spice, but not sure what form is best to have? Ive seen whole seeds, powdered, and other forms for sale. Could you talk a bit about this spice and suggest what is a good form (if you can only buy one type) to have that would be most versatile? Thank you!
Vaishali says
Hi Laura, it's best to keep the whole fenugreek seeds on hand, because those are most commonly used in Indian food. The powder will be very bitter and can be used medicinally or cosmetically but it's not so great for cooking. You'll also find dry fenugreek leaves, called kasoori methi, which are used in north Indian dishes like Makhani recipes, and then you have the fresh fenugreek which is sauteed as a side dish. If you could buy two, I'd suggest keeping whole fenugreek and dry fenugreek leaves on hand. Both have a shelf life of years.
Laura says
Thank you so much for the advice! I appreciate the quick reply too, you saved me as I had almost bought some powder. Now I will go get some seeds. ❤️
TJ says
You can use methi powder in recipes too but in very minor quantity. I use it in oil tempering in similar quantity as asafetida (essentially a pinch). It gives great flavor to daals and vegetables.
Sarah G says
I just discovered your website - thank you!! I've been (attempting to be) vegan for a little over a year now. I am absolutely amazed by your dedication and contribution to delicious vegan food. My boyfriend had some friends over for dinner last night and used a couple of your recipes. One was the garlic Naan - soooo yummy! And the other was something that I can't remember the name of, but it had crushed tomatoes, eggplant, onions, and a ton of spices. It was also amazing. I'm bookmarking, pinning, and living on your website from now on. Thank you again - what a gift you're giving!
Vaishali says
Thanks for your kind words, Sarah! So happy you've enjoyed the recipes. You're likely talking about the baingan bharta--one of my favorites! 🙂
Allyne says
I recently was sent your recipe for cashew yogurt. Since going vegan 4-5 years ago, yogurt is one thing I’ve missed. I love the recipe! It was so easy! And my granddaughters love it, too! I’ll be coming back to your site for more ideas. Thanks!
Jennie says
Hi! Trying your sourdough pretzel recipe, but wanted to ask you to clarify when to add the yeast/milk mixture. It says to put in a bowl until blooms, and the next step says ass the REMAINING ingredients. Doesn't sound like that includes the yeast, but I think it should???
Thanks!
Bal Gill says
Hi Vaishali, just to say I love reading your blog and thabk you so much for sharing your dhal makahni advice as I was finding it difficult to find a substitute product for dairy. I am based in Oxford, UK and became vegan recently and have just set up a start up delivering freshly prepared vegan punjabi food. Thanks again for sharing your great knowledge and experience.
Vaishali says
Hi Bal, thanks for the kind words! 🙂
Annette says
I love your site ~ the best vegan recipes ever. ??
I was reading about one of your favourite pups who had a heart issue and I can’t seem to find the posting
will you please let me know which page it is on....would love to finish the story` such a beautiful and angelic face.
I appreciate you love of animals and would love to see more about your furry family members ~ most vegans have a huge love for animals .... I’m sure it would be appreciated by all of your readers.
Thank you so much for the most inspiring delicious receipts.
Vaishali says
Hi Annette, you're prob referring to my blog on Freddie--he was the biggest sweetheart. I did post quite a bit on my dogs and cats in the early years of this blog, but of late people appear to care more for recipes and not so much for those stories, so I've scaled back. I'm happy to hear you've enjoyed reading them.
Vibha Srinivas says
Hi Vaishali,
I started my first sour dough starter yesterday and can't wait to finally bake some bread.
I have a couple of questions. When we remove the discard, is it OK to keep adding it to the same container as the previous days or do we need to keep separate containers for each day?
If it's all kept in one container and I have a recipe that calls for say 1 cup of discard, can I just take it from that even though the discard is removed from different days?
If I want to add some discard to say Roti or Paratha atta, do I just take a small amount to mix in the wheat flour? Is there any proportion of flour to discard that I need to be aware of?
Thanks in advance.
Vaishali says
Hi Vibha, yes, you can add the discard to one container and then take it out of that container when you need it. I wouldn't add more than 1/2 cup to about 2 cups of flour.
Joanne moseley says
This looks delish!
Lee J Ellman says
Can you talk aout settin up an Indian spice box? Like your yin-ynag box on the spice mixes page.
I've always wondered how they were set up - by type of dish? season? region?
I notice that there are several spices that I would use together to make dal or to make a type of curry. taking them out of my pantry is time consuming. ARe indian kitchens/pantries set up differently to take into account the wide variety of spices used regularly in each dish?
I thought myself pretty hip makiing dal with tumeric topped with frizzled onion, crushed tomato and yogurt. Then I was convinced to go vegan by my doctor and I stepped up my game. The variety of spices into the dal and the curries exploded to my pleasure of my family. Thus my curiousity in organizing things more appropriately.
Jenni Fielding says
Hi Vaishali. I can't find a way to email you, sorry! Hi Ania. I have a vegan blog and am writing a post about vegan brioche. I want to link out to some recipes. Would it be okay if I use one of your photos and include a link to your recipe? Thanks! Jenni
Vaishali says
Sorry for the late reply, but yes, that would have been fine.
Erin says
Hi Vaishali! I have a question for you. Do you have or are you planning on having a cookbook? Your recipes are the ones I look forward to most in my email and I have made so many delicious ones. Would love to have a book with just your recipes. Thanks!
Vaishali says
Hi Erin, thanks for the thought. I juggle a day job with a family and this blog, so it's not been on my list of priorities. For now, the blog will have to serve as a record of my recipes. 🙂
Yvonne says
I made the Toscano bread but I went wrong somewhere. I could not get the final rise to do so with a smooth top. It came out pitted and pock marked, baked up very dense inside with a very hard crust. I left it alone overnight but it did get bumped about an hour in. Where do you think I went wrong? I bake often but somehow went off course. Any suggestions, tips or comments would be very appreciated.
p.s. It tastes good and is perfect for a low sodium diet.
Vaishali says
Hi Yvonne, it may have overproofed, especially if you are in a warm climate. Try reducing the rise time next time.
Varsha says
Hi Vishali,
Glad to come across your blog ! I am a vegetarian and love your recipes . You have recipes from all cuisines and hat how we cook at home as well..
So your website is perfect for me .
Varsha
Vaishali says
Thanks, Varsha. 🙂
Laura says
Hello Vaishali,
I was given your recipe for sour dough sandwich bread through the grape vine. I love it!! It is amazing. I've been baking bread for 10 year now and struggled to find a great sandwich loaf. I'm so happy to finally say I have found it. Thank you for sharing you knowledge. I wanted to ask if I can share a link to your site on my blog (thehonesthomemaker.com) ? I would love to let people know what great success I have had and who to give credit to. Thank you!
Laura
Vaishali says
Hi Laura, yes, that's fine, and so happy you've loved the recipe for sandwich bread--it's my favorite too.
Bobbi says
I added the flour and water day 5-6 without removing 1/2 cup starter first. I went ahead and fed it anyway and plan to feed again at the usual time. Is that ok?
Mary N says
Just made your vegan Blueberry Sourdough pancakes, and they were FANTASTIC!!!
I didn’t have blueberries, so I substituted sliced bananas and roughly chopped toasted almonds, and added about 1/2 teaspoon cinnamon and an extra 1/4 teaspoon baking soda. Then I topped it with sliced fresh strawberries and a little maple syrup. IT WAS SO DELICIOUS and the pancakes were so puffy & airy, my husband of 33 years said they were the best pancakes he’s ever eaten! Thank you!!
Anna says
I am in the process of switching to a plant-based diet due to an underactive thyroid, and I've been feeling a bit stuck thanks to the prolific use of soy products in veggie/vegan recipes. I can't begin to tell you how excited I was to stumble upon your blog; your recipes look amazing and are helping me feel excited for this change rather than overwhelmed!
Jb says
Oh boy! Where to start? So many tasty-looking recipes to choose from!!!
Thank you for sharing! I’ve been looking for a vegan blog and recipes that are more family meal oriented. (So many vegan blogs seem to be all about smoothies...hahaha).
Mike says
Amazed, Inspired, Grateful....That's how your generosity in sharing your food recipes makes me and others feel. I'm a keen follower of your postings...
Katherine M Moore-Testa says
I have been making the Sourdough starter. What I don't understand is how can there be more than a cup when it is done? I see that some of the recipes call for 1 1/2 cups to 2 cups of starter. How do I get it to that point when I swap the discard equally for flour?
Cathy says
What works for me:
Once your starter gets well established, don't discard any for one or two feedings. If you bake with it often, you can adjust the ratio to always have extra left over. Then, you can adjust to have less if you just bake every once in a while and leave your starter in the fridge feeding once a week or so.
satish B Shah says
I was looking for a vegan Gulab Jamun recipe and came across your page. I turned to a vegan life style a few years ago and am very happy with my choice. I am still in search of new foods and recipes. I live in
Virginia just outside of DC. I have not looked at all the items that you may have listed but I am surely going to take a look at them.
Thank you.
Sue says
I’m making your whole wheat bread
I’m having trouble dough crumbly not rising
What did I do or have to do
Tganjs
Lynn says
Hello Vaishal, I just found your site, but the recipes look amazing!
I'm particularly interested in the Instant Pot recipes, and was wondering if you could convert your Veggie Broth recipe for an instant pot. 🙂
Can't wait to try these!
Jake says
Hi there,
I loved your recipe for the vegan cherry pie. I'm going to be making one for an event I have coming up, but won't have much time day of to prepare. How far in advance would you say I can assemble the pie crust and the filling, if I store them in the refrigerator. Thanks!
Vaishali says
You can make the pie crust and filling days in advance and freeze. After you assemble and bake, store in the refrigerator for 2-3 days. Warm before eating.
paul clayden says
Hi Vishali ,
I came across yr recipe for Vegan Beef Stew
I am not a cook but have to change my diet
I would be obliged if u can tell me what is meant by
2 1/4 cups TVP chunks (soya chunks. You can also use soy curls)
What would be the dry weight of 2 1/4 cups
Thanks Paul
Vaishali says
Hi Paul, You can certainly use soy curls. Cook the same way you would the chunks. Not sure about the weight, and I don't have any in my pantry right now to check, but if you're subbing just use the same amount as the chunks -- 2 1/4 cups.
Greg says
Greetings,
Your blog is filled with so many delicious recipes and has been a great resource as I've transitions to a plant based - non meat diet!
I live in the DC area too - I'm just across the PG county line from S.S. One of the things my partner and I have struggled with is finding bulk, "international", reasonably priced grocery stores. Do you have any suggestions as to where in the S.S., Takoma Park, Langley Park, College Park, Hyattsville area one can find reasonably priced, bulk, vegan stores?
Thank you,
Greg