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
Abnashi says
Thank You for you dedication
Vaishali says
Thanks. 🙂
Jane L Bryant says
Hi, Vaishali!
Do you have a cookbook in the works? Or one already published? I'd love to be able to access your recipes on paper! They're so wonderful.
with appreciation,
Jane
Vaishali says
Hi Jane, thanks for the kind words and unfortunately not yet, but hopefully soon. 🙂
Ms Carrol T Suzuki says
Hi Vaishali,
Great to find your butternut squash recipe--having found myself with some leftover squash that I'd like to use up. Bonus that I can bake something sweet with it.
Just wanted to clarify the amount of extra firm tofu. The recipe says 1/2 but I'm not sure if it's 1/2 the package or 1/2 cup or ?
Love your life journey -- Carrol, Toronto, Canada
Vaishali says
Hi Carol, which butternut squash recipe is this? Please clarify — I have a bunch on the blog. Thanks.
Carrol Suzuki says
Hi Vaishali,
It's the Vegan Butternut Squash Muffins.
Just asking to clarify the amount/volume of tofu.
Is it 1/2 cup or 1/2 the package?
Thanks a bunch!
Vaishali says
Hi Carol, it's 1/2 a cup. Thanks for checking.
Richard Adhikari says
Love the rationale for your blog’s name.
Vaishali says
Thanks! 🙂
Linda says
I have just discovered your website and recipes and have begun my vegan life at the age of 60 (last week!) after following my daughter's wisdom. I live in the UK where we love curry! Thank you for your generosity of spirit and talent. I send blessings to you and yours xx
Rebecca Rutkowski says
Can you make prepare this night before and put in the oven in the morning or will it be soggy?
Vaishali says
Hi Rebecca, can you clarify which recipe?
Pallavi says
Hi Vaishali,
I can’t tell you how happy I was to find a vegan gulab jamun recipe! 😊I googled thinking there will be someone who must have tried a vegan version of it. So here I am! I’m not a vegan yet but I’m gradually trying to cut down on dairy and heal my body. Totally agree with your views and wish I can someday become vegan.
I have a vegan friend who will love your recipes as well. She will be glad to find so many good recipes!
Will surely try the gulab jamun recipe and give an update.
Thank you!!
Vaishali says
Hi Pallavi, good luck on your vegan journey. 🙂 And thanks for the kind words. Let me know if you try the gulab jamun--one of my favorites.
malyan says
Lovely blog nice recipes. However, we cannot promote vegan diet in a country like India where half of its people live in poverty. We eat what we can, no substitutes but straight from the earth, whatever is available to us. However, its important that those who can afford vegan food ( and these lovely adjusted recipes which you have put together with so much passion), should continue to do so without being strident about it. Thank you, Malyan
Vaishali says
Hi Malyan, thanks for the message. I grew up in India, and I take exception to the comment that a vegan diet is difficult for anyone to follow, at any income level. Meat, eggs and milk are not cheap--they are far more expensive than grain, legumes and vegetables are in India. Growing up, even in my middle class family, we ate meat just once a week and it was a special treat. Veganism is not an alien concept to India, although it may not have been called by that name. Most lower income or middle class Indians who can't afford lots of milk and butter and ghee and meat have been eating it for centuries, at least most of the time. Dal, rice, roti and sabzi are the foundation of the Indian diet and they are all essentially vegan.
Also, if animal products like meat, milk and eggs are easier to afford in India today it is because of factory farming, which has spread rapidly in India. Animals who are trapped in these large-scale facilities suffer terribly all their lives and are slaughtered when they are often just weeks old, especially chickens. They are never treated like sentient animals who feel pain and suffering, which they absolutely do.
While I can imagine that someone who begs for their food might not have a choice in what they eat, most people who cook their own food anywhere in the world can absolutely make the right choices, and it would cost them less to eat vegan.
Joost says
Your site has THE BEST name.
Vaishali says
Thanks Joost! 🙂
Brenda Finley says
I'am not a full blooming Vegan but are seriously thinking of joining your world. Your recipes look mighty delicious & beautifully presented. I would love to venture into your Blog.
Thanks you for all your creative meals.
Vaishali says
Thanks, Brenda! I hope you enjoy everything you try.
Lisa says
Your recipes are wonderful! I would love to see a cookbook 🙂
Vaishali says
Thanks, Lisa! ❤️
Alice F Humphrey says
Hi again do you have a good recipe for a vegan carob brownie, that's not googy?
Judi says
Many thanks for your recipes! Do you have a recommendation for a small spice grinder?
Vaishali says
Hi Judi, I used to have a Braun coffee grinder that I loved for grinding spices. Now I just use my Vitamix which has a blending bowl attachment for smaller spice quantities.
Catherine says
Hi,
A few years ago, you had a recipe for avocado and Swiss chard quesadillas with a tomato chutney that was out of this world. I can’t find the recipe anymore. Any chance you can repost?
Vaishali says
Hi Catherine, I deleted it, as I sometimes do with very old recipes, as I thought no one was really using it anymore. I see now I was wrong. 🙂 Anyway, here's the recipe. Hope that helps.
Savory Avocado and Herb Tortillas
Ingredients:
1 cup whole-wheat flour
1 cup all-purpose flour (this is important if you want a flaky, crispy tortilla. An all-wheat tortilla will be tasty but will be soft and not quesadilla-like)
1 ripe avocado, peeled, pit removed, then passed through a potato ricer or mashed smooth.
10 mint leaves
1 jalapeno or other fairly hot green pepper
Water for kneading
Salt to taste
Place the flours and salt in a bowl.
In a blender, process the avocado, mint and jalapeno until you have a fairly fine paste. Use water if needed to keep the blender blades running.
Make a well in the flour and pour in the avocado puree. Knead it in with your fingers. Add more water if needed to get a smooth dough. Place in an airtight box and set aside at least half an hour. (Instructions on how to roll the quesadillas follow)
Tomato Chutney with Chipotle
Chipotle is a very Mexican flavor, and here I used it to give an Indian-style tomato chutney a uniquely Mexican avatar.
Ingredients:
6 medium tomatoes, perfectly ripe
1 chipotle chili in adobo sauce, with 1 tsp of the liquid. Chop the chili really fine. (If you are sensitive to too much heat, cut this down by half or less)
1 small onion, minced
2 tsp sugar
1 tsp garlic powder or adobo seasoning
Coriander for garnish
Oil to spray
Salt to taste
Spray a skillet with oil. Add the onions and the sugar and saute until they start to soften and brown spots appear.
Add the tomatoes and the chipotle chili and sauce. Stir well and cook over medium-high heat, stirring frequently, until the juice from the tomatoes has evaporated. You don’t want a soggy quesadilla, so it is important there is no visible liquid in your chutney.
Turn off the heat and add the chopped cilantro.
Rainbow Chard with Red Peppers
Ingredients:
1 bunch rainbow or green Swiss chard (about 6 large leaves), washed thoroughly and then chopped into thin strips.
1 large red bell pepper, cut into thin strips
1 tbsp sesame seeds
3 cloves garlic, very thinly sliced
Oil to spray
Spray a skillet with oil. Add the sesame seeds and stir. When they turn a shade darker, add the garlic and toss together for a few seconds.
Add the swiss chard and stir until it begins to reduce.
Add the red bell peppers. Cook, stirring frequently, until the peppers are tender enough but are still bright red and have a bite to them.
Add salt to taste.
To assemble the quesadilla:
Heat a nonstick or cast-iron griddle and spray with some oil.
Divide the avocado tortilla dough into 10 equal pieces and shape each into a smooth ball.
Using a rolling pin, roll out each ball into a tortilla, about 7 inches in diameter.
Place the tortilla on the hot skillet. When bubbles appear, turn over and cook until golden-brown spots appear on the underside.
Flip over again. Place some chard and then some chutney just off the center. Top with some vegan cheese, like vegan mozzarella, if you like.
Flip one half of the quesadilla over the top of the filling and press down with your spatula. Take off the griddle after about 30 seconds.
Cut the quesadilla into halves, or serve as is rightaway.
Geno says
Hello Vaishali,
I just found your website and have earmarked several recipes to try. I have been a vegan for several years, and had a lot of recipes I loved. However, I recently started to cut out onions, garlic, and mushrooms. I thought I was a decent cook, but am now struggling to make anything palatable. I was wondering if maybe if you are familiar with substitutes for onion and garlic (like asfoedeta) if you could show these kinds of substitutes in your recipes.
Thank you so much for all your recipes.
Vaishali says
Hi Geno, that's an interesting challenge--let me see how far I can address it in my upcoming recipes. 🙂 Asafetida is a nice flavor for umami, and works especially well in meat dishes but I am not sure it would always work as a garlic and onion substitute. Putting my mind to it--stay tuned!
Mara says
Hello Vaishali,
I recently started receiving your recipes and have tried a few. I am having success with them. Most recently I tried the Whole Masoor Dahl and found it dry. You recommended using 1 cup of Brown Lentils. Is that dry or cooked. I used dry and then cooked it and as you know, you get much more. Please provide me with some guidance. Thank you,
Vaishali says
Hi Mara,so happy you've enjoyed the recipes. I answered your question on the whole masoor dal question on that very post yesterday, but happy to repeat what I said here: you need 1 cup dry lentils which you will cook first, per the instructions. When you add the cooked lentils to the pot with the other ingredients add a cup of water or vegetable stock. If it's still too dry for your liking you can just add more water or stock and thin it out to your taste (step 5). Hope that helps! 🙂
Pia says
Hello Vaishali
Thank you so much for your blog & recipes. I come back to them often, because they are really foolproof.
Do you have a cookbook in the pipeline?
Just wondering
Pia
Vaishali says
Hi Pia, thanks for the kind words! I don't have a cookbook because I've never had time for one, but I'm soon making a move to full-time blogging and maybe then? 🙂 Stay tuned.
Jennifer Weiberg says
Hello Vaishali,
I am so grateful I found your website. My Husband and I started the plant based diet this year with our two young kids (but old enough to know something is missing). They have liked every recipe I have tried from this site. Today I made the Vegan Dirty Rice dish and they both ate it up. I was wondering if you have a cookbook out?
Thank you for your genius site!
Jennifer
Sumi says
Hi Vaishali,
My husband is trying the banana cake. Let’s see how it comes. He used the plastic cup measure which comes in the basmati rice.
I wonder how the consistency will be. This recipe sounds very healthy not a lot of sugar.
Good luck with the blog. I am going to Send this to my college going daughter who is a gluten free fanatic.
Vaishali says
Hi Sumi, hope you and your daughter loved the cake! ❤️
Susan Wachman says
I"m new at glutten free baking and would like to knoe if I plan on the gellette for the next day can i make the dough a day hard of time and just refrigerate until I'm ready to use it
Marlene says
Hello Vaishali, I followed a link, to another and accidentally found your article/recipe for gluten free sourdough starter. The recipe is now on my to-do list this week, but what prompted me was your disclosure that you are dealing with hypothyroidism. My endo has suggested that I go GF to see if my situation improves.
Can you share how long you have been GF, and if you believe that this dietary change has helped you. I am hoping to feel better over time (its only been 2 months without gluten now) and it would be encouraging to hear from someone on this journey. Thank you for being out there , be well!
Vaishali says
Hi Marlene, I am not exclusively GF. I do eat gluten on and off simply because with a busy schedule I have been unable to go entirely gf, so unfortunately I can't offer very good advice on this. I would say however that when I am gf for a stretch it does seem to help improve my weight loss goals and my mood.
I am sorry I can't be of more help. I wish you well on your gluten-free journey.
Kathleen says
I'm so happy to have discovered this blog! You and I seem to be mirror images of one another: I'm American, but moved to New Delhi in 1995 when my daughter was five weeks old and I was still recovering from a c-section (very long story). I ended up back in the US two years later, but Indian food was and remains my own comfort food. Also: thanks for posting your pics of the Rally to Restore Sanity -- I was there, like you, unable to get anywhere near the stage ... but the audience was actually the show!
Vaishali says
Hi Kathleen, so lovely to "meet" you! And congratulations on surviving the madness of Delhi. 🙂 You brought back some great memories of the rally to restore sanity. How far we have come since then.
Sharon says
HI Vaishali, I came across your recipes as I have been transitioning to a whole food plant based diet. I have gone back and forth over the years between vegetarian diets, and regular diet (meat eater), but sometimes found it hard to keep up because it seems harder to create "complete meals". (I grew up in P.R. so the fact that you have a dog from there warms my heart. I had 2 doggies myself, and I love animals. Perhaps I'll share more in an email more about my own journey). Following a vegan diet has been easier than I thought, but of course it's more time consuming as I make everything at home now. I am excited about that but I too work FT and sometimes feel overwhelmed. I have made both the Vegan Gingerbread cake. I loved it but mine came out a bit too soft, perhaps more flour next time. Today I made the Vegan pancakes and I LOVE THEM!!, yay. The are moist which is key. I have made other ones but they come out to dry. Thank you for sharing your talent. I love food, and nutrition; and currently I am trying to figure out how and where I can share this with other enthusiasts. I am in the healthcare field, and I believe good nutrition is super important for good health. Thank you
P.S. I love Indian food, since I am from P.R. I am used to spicy foods and I love it.
Vaishali says
Hi Sharon, what a lovely message--thanks for taking the time to share your thoughts on transitioning to a vegan diet and your doggies. My Puerto Rico rescue, Lily, is the love of my life. ❤️ I am happy to hear you've loved the recipes too, and happy we share our love for good nutrition. Keep rocking!
Rags says
Love your recipes and philosophy on sentient beings.
Vaishali says
Thanks, Rags. 🙂 ❤️
Deb says
Hi Vaishali,
I am a long time reader of your blog. My all-time favorite recipe is the "vegan dal makhani" which I make perhaps every two weeks!!
I have a question which is tangentially related. I want to adopt a dog and a cat, but I am morally conflicted about what I should feed them. Since you have had four-footed family members for a while, would you mind sharing what you feed them? I would appreciate any pointers you could provide.
Vaishali says
Hi Deb, My dogs are not vegan--I feed them regular dog food. Some vegans might jump at me for saying this, but I've struggled with the idea of transitioning them to a vegan diet because they live to eat, and I can see they love eating animal-based foods far more so than vegetable based ones, which they will rarely touch. It's hard to impose my morality on them, although it is certainly also hard to ignore the fact that animals in dog food go through the same kinds of horrors that animals used for human food go through. When I give my dogs meat, I make sure I buy meat from animals treated humanely.
Research on vegan diets for dogs is mixed--there are lots of sources that say carefully designed vegan diets can work well for dogs while others say they require at least some animal fat and protein. I know a few people whose dogs eat a solely vegan diet and the dogs look fine and happy to me. There are vegan brands of dog food available at pet stores, if you decide to go that way.
Deb says
Thank you so much for your reply, Vaishali!! You kind of echoed the thought process I have been through over time. Your words have helped me make a decision, and I will be adding to my family soon.
Thanks once again.
Karin says
I found your site because we have lots of new friends who are either Vegetarian or Vegan and I was looking for more diversity in our cooking. SO happy to have found your recipes. Our favorite so far is:
Vegan African Peanut Stew with Eggplant and Okra. The only thing I added was a little acidity by including some lime leaves during the final 10 min of cooking time. I also enjoy being introduced to new spices, i.e. Fenugreek seeds. Wishing you a happy holiday season.
Vaishali says
Hi Karin, so happy you enjoyed the peanut stew--one of my favorites too! 🙂 A very happy new year to you.
Sanaya Kondaskar says
Hi Vaishali,
Love all your recipes! I eat plant based and do not use oil for cooking and I find your recipes taste great without the added oil. I recently saw a few videos pop up and they look fun but I am not able to find them on the website unless I open a recipe and then it is too distracting. Any chance you could put it up on you website under video? Just a suggestion.
Vaishali says
Hi Sanaya, you can always X out of the videos if you don't want them sticking to the bottom of your screen. I think it's a good idea to have a separate tab for the videos but I've only posted 2 so far, so will prob wait a bit before doing that. Thanks!
Barbara says
Love your receipes. Hoping that you have or will create a recipe for steamed chocolate pudding.
Vaishali says
I love the sound of that. Putting it on my list! Thanks for the suggestion.
Lisa Maxwell says
I just made the Olive oil vegan brioche bread and it's amazing I'm using it in a recipe for Thanksgiving to make vegan bread pudding..
Vaishali says
Lisa, so happy to hear! 🙂
Angie Rayappan says
Hi Vashali,
I googled South Indian Chickpea recipe and came across yours so decided to give it a try and used up my left over fresh aubergine.
The result is pretty good and I enjoyed the dish very much. Thank you for the lovely recipe.
It reminded me of the chickpea curry that my lodger used to cook to eat with his dosas
I am looking forward to trying some of your other recipes.
Vaishali says
So happy to hear, Angie. 🙂
Sherry Britton says
Hello Vaishali, I just discovered your blog and want to thank you for sharing your world view and wonderful recipes! I made lemon rice and cabbage thoran --how delicious! I too am a long term vegan and had a career in animal behavior science for 33 years. I don't understand how
humans can continue to exploit these beautiful, sentient beings. No creature deserves to be born to this kind of horrifying existence ! Maybe our new president will make headway, given the new pandemic task force. I noticed Cory Booker has taken this on. Anyway, I look forward to exploring your recipes, most likely, we'll be serving lots of cabbage a la Holy ! Regards, Sherry in Meres Point, Maine
Vaishali says
Thanks for the kind words, Sherry, and couldn't agree more! It's time we moved away from exploiting animals and our diets are a great way to start. 🙂
Wendy says
I just made you vegan lasagna, my first time. I thought it came out really good. Ty
Vaishali says
So happy to hear, Wendy!
Paula Visconti says
Wow......you are such beautiful, sensitive soul. Thank you for sharing with us. Our son is dating a beautiful, sensitive soul like you, who is also influencing me to more and more avoid animal products.....not only for the cruelty involved, but for health reasons also. God bless you.
Vaishali says
Thanks for your kind words, Paula. ❤️❤️
Monali says
Hi,
Do you have any recommendations for indian desserts using vegan ricotta cheese?
Thanks
Monali
Vaishali says
Hi Monali, You can find all my Indian sweet recipes under "vegan Indian sweets". Add the term to the search bar.
Paddy says
Hello Vaishali..
thanks for posting some awesome recipes. My family and I have enjoyed making and eating many of your recipes. One favorite. Is the sundried tomato chutney, which seems to be no longer in the blog. Would you mind sharing it again, please? I apologize if you are seeing this request twice .. posting issues😀
Thank you, Paddy
Vaishali says
Hi Paddy, here you go. So happy you've enjoyed the recipes!
Sundried Tomato Chutney
Ingredients
½ cup thick coconut milk
6 sundried tomatoes (I used ones that are packed in olive oil and they are really moist. If you are using dry sundried tomatoes, soak them in a little water for at least half an hour to soften them)
1 large clove of garlic , chopped
2 green chilies (adjust to your taste)
Salt to taste
Instructions
Place all the ingredients in a blender and blend into a smooth paste. Serve with the Brown Rice Uthappam.