Hello! I'm Vaishali, the author and recipe creator at Holy Cow Vegan, where I share tasty Indian and global vegan recipes. My recipes are designed to be alluring enough for the discerning cook but easy enough for a beginner. There are more than 1,000 recipes on this blog and I hope everyone--vegan, vegetarian or omnivore--will find something here that they will love.
Many of these recipes have featured in publications around the world but more importantly, they have been tried, tasted and loved by thousands of home cooks looking to add more plant-based food to their diets.
Here are a few more fast facts about Holy Cow Vegan and me:
- I live in Silver Spring, Maryland, a suburb of Washington, D.C.
- I was born in Bombay (or Mumbai), India's busiest megalopolis and a salad bowl of Indian culture. Growing up in Bombay meant I had access to the many diverse cuisines that make up "Indian cuisine."
- My family is my husband Desi (also the photographer for the blog), my son Jay, and my four divine fur babies, all rescues -- Lily and Leo (dogs) and Billy and Kala (cats).
- Holy Cow Vegan was born on November 28, 2007. At the time it was the first vegan recipe blog on the web. I've been posting global and Indian vegan recipes here for more than 17 years now.
- My favorite foods are savory. And they usually have potatoes in them. French fries and samosas are especially unsafe around me.
- The foods I cook are healthy, easy and delicious and always free of animal products. Most of the recipes on this blog are kid- and adult-friendly.
- In my former life I worked as a political journalist navigating political shenanigans in Congress and the Maryland statehouse, and I've worked as a reporter in three countries--India, the United Kingdom and the United States.
- My idea of bliss is spending time with my family or relaxing with a good book or the New York Times crossword. When I cook I listen to old Hindi songs (especially by Mohammad Rafi and Lata Mangeshkar). I also love bingeing on YouTube videos about simple living and minimalism -- while I am not there yet, I hope to be some day.
- My pet peeve is when people forget the first "r" in turmeric. It's not tumeric, guys, and the first four letters are pronounced just like "term" 😉 And oh, while we're at it, I have one more --it's not a chai tea, it's not a chai latte: a chai is simply a chai. Chai means "tea" in Hindi, and in India, a chai is always made with milk. Calling it a chai tea or a chai latte is like calling an apple pie "an apple pie pastry made with apples". See? Redundant. And I don't care if Starbucks thinks "chai tea" or "chai latte" are right--they aren't.
My Story
I started to write this food blog in 2007 shortly after becoming a vegan and about four years after going vegetarian. I've loved the alchemy of cooking for as long as I can remember, and I enjoyed eating meat as much as I enjoyed using it in the meals I made for myself and my family.
That changed when Desi and I adopted our great old dog Lucy (scroll down for her picture). Loving her -- and my second adoptee, Opie, who followed soon after -- as much as I did set me thinking about the complex intelligence of animals. The more I thought about it, the less I wanted to participate in the cruelty of meat production where billions of sentient animals just as sweet and wonderful as my dogs and cats are killed every year. In 2005 I became a vegetarian and two years later I had transitioned to a fully vegan life.
Because of how much I loved food, I challenged myself to create recipes that would taste as good as anything I'd ever cooked or eaten in my past life. Because I loved to write, I thought it would be a great idea to start a food blog to share these recipes with others who were looking for ways to either cut out or cut down on meat.
Today, Holy Cow Vegan reaches millions of readers with original, fresh and healthy recipes that I cook up in my kitchen.
What you'll find on Holy Cow Vegan
- Easy, quick, healthy and hassle-free plant-based recipes, many Indian. This is food we eat in our home every day, 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 and vegan (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, from traditional and 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.
My fur family
Desi and I have rescued nearly a dozen dogs and cats since 2002. Each of our fur kids has filled our life with beautiful memories that we hold close to our hearts. Here is our current group of four troublemakers:
Leo was rescued from a dog meat farm in Korea by Humane Society International. He flew halfway around the world to find a home with us. Lily was a street dog rescued from Puerto Rico by the Lost Dog & Cat Rescue Foundation. Billy, our adorable tuxedo cat, was found roaming the streets of Virginia and he came to us courtesy PETA. Kala Jamoon, our resident black cat, simply wandered off the streets to settle into our hearts and home.
Frequently asked questions
I add new recipes at least twice every week. You can sign up here to get notified about new recipes by email (it's free!). 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 and can easily be made by someone new to Indian cooking, 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, including Amazon.
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
Check out some of my top recipes
She passed away in 2012, but lives in my heart forever. Thank you, Lucy. I love you.
Holy Cow! has featured in:
satish B Shah
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
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
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
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
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
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
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
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
mechelle
Hi Vishali ,
I really loved your recipes and i would like to publish some of them in my research and books for local magazine and market
Waiting for your permission to do so or please let me know 🙂
Thank you for such tasty experience
Margaret
Hi Vaishali,
I just want to say thankyou for your website.
My daughter recently became vegan and I decided to join her.
I have always been a lover of Indian food and wondered how I could replace all the dairy products and still have an authentic tasting dish.
Well I don’t have to worry anymore!
You have the best recipes and we will be trying a lot of them ?Thankyou so much! Margaret and Stephanie ?
Vaishali
Thanks for your kind words Margaret. Hope your daughter and you will find your vegan journey rewarding in every way. And I hope you'll enjoy the recipes here!
Prakash Ranadive
Hi Vaishali,
I just saw your Methi, Mattar Malai recipe. I will give it a try in the next few days.
As to stray dogs in Mumbai, I recently heard that some civic groups are active in both adoption of strays as well as neutering the grown-up strays. Is this true? I think this is a good approach. Thanks.
Prakash
Vaishali
Hi Prakash, yes, there are a number of rescue groups that have sprung up around India, although I am afraid the need still far outweighs the help available. These groups appear to be doing some amazing work nonetheless. One of those I watch with awe is Animal Aid:
Cathy McKenzie
Thanks Vaishali for your great blog.
We have recently retired and decided to mend our Australian ways by ditching red meat. Hopefully we will ditch other things as well, but at least we have made a start.
I was searching the net to find recipes my husband would find tasty and filling enough.......enter Holy Cow.
Wow! So many wonderful dishes and easy to make. We only started this week but I have made 3 of your recipes. So tasty.
A side benefit we didn't even consider was the amount of money we will save by not eating meat. Better health and better bank balance, what a win-win situation.
We love the Garlic Naan Bread but I do have one question. If I make a quantity can I freeze the dough? I thought I could make the separate breads with baking paper between each one, then put them in a container in the freezer, or is it better to cook them first then freeze?
Vaishali
Hi Cathy, thanks for your kind words, and all the best for your journey toward exploring plant-based foods!
You can certainly freeze the naan dough -- freeze it after the first rise, by kneading out the air and then placing it in an airtight bag or container. Thaw, portion into balls, and proceed with your recipe.
You can also freeze the prepared breads using the method you described!
Sandra
I would love to see you do some of yours recipes. Do you have a YouTube video?
Pava
The print button on your web page is not functional
Vaishali
I just tried it again and it works for me. Something to do with your browser settings perhaps -- it may be blocking the window from opening.
Debs
Hey Vaishali,
I am so glad to have come across your website.
In this very depressing world, your compassion and talent for trying to make the world a better place through vegan cooking stands out like a beacon of hope.
Keep cooking and sharing,
Best,
-Debs
Vaishali
Thanks for those lovely and kind words, Debs.
Skip Daniel
Hi! Thanks for the site!
Amanda UK
Dear Vaishali. I am throwing a Morrocan themed vegandinner party and really looking forward to making your Vegan Jackfruit "Lamb" Tagine. I am based in the UK and we buy tinned jackfruit in 400g cans (14.11oz), which contain 250g (8.82oz) jackfruit, when drained.
I am uncertain about the jackfruit requirement for the recipe... do you mean 16oz of jackruit, after it has been drained? (i.e. I would need 2 cans?) , or 16oz whilst still in the water, then drained?
I would be very grateful to hear back from you asap, and can't wait to taste this dish. It will be my first taste of jackfruit, too.
Thank you very much,
Amanda
Vaishali
Hi Amanda, I mean the 16-oz tin, so it would be including the brine. Best!
Amanda Urwin-Mann
Thank you very much. My party is this Friday and I think most of us are bringing vegan Morrocan dishes inspired by your website. 🙂 We'll drink a toast to you! Ax
Poorni Chitrapur
HI Vaishali,
I have been thinking a lot about giving up dairy and meat. I chanced upon your website and feel that you make it look SO easy for those of us on the wall contemplating.
Let me put my questions on the table and when you have a few minutes, if you can help me with the answers, that would be great. Pardon me but my questions are very basic as I am not a vegan yet ( still on the wall 🙂
1. So If I or my kids don;t drink milk anymore, then what are some of the vitamins or other essentials I would miss from not consuming milk and how do I replace them ALL?
PS I am not one of those who would crave for something if I leave it by choice, an educated choice that is. So What I look essentially is for the nutrition supplement and not necessarily something that tastes like it and go find a replacement to fool my tongue.
So for example, If I need to give up meat, and I can have broccoli instead, if that will supplement ALL of the nutrients beef had, then I would then not crave for any imitation meat. Instead, I try to make broccoli taste better and have that.
2. Same questions with giving up chicken and eggs?
3. Does going vegan mean I have to increase my intake of any vitamin tablets to make sure I wont have bone loss or other scarcity?
Please throw some light overall and on particularly my questions above.
Hope to hear back from you 🙂
Very nice site, I bookmarked and will try all the recipes one by one.
PS: do you have a page with any comparison chart showing all of the dairy and meat against equivalent supplements in the vegan world that would provide the same nutrients? I don't care for supplements that are there to replace texture and taste. Nutrients is my biggest concern.