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Celebrate This Diwali With The Best Vegan Dishes!
Diwali is not only the festival of lights but also the festival of sweets and food. The festival brings in a lot of amazing and sumptuous flavors to you. With many becoming vegan, here we have the best picks of vegan dishes for Diwali!
Mango Burfi
Ingredients
- 1/4 cup finely ground oats
- 1/4 cup finely ground cashews
- 1/3 cup coconut flour
- a pinch of salt
- 1 to 2 Tbsp ground sugar depends on the sweetness of the mango
- mango puree
- a pinch of cardamom or saffron
Method
- Dry roast oat flour in a skillet, for 3 to 4 minutes on medium-low heat.
- Add cashews, coconut flour, salt and mix well for half a minute to incorporate all the flours.
- Add sugar, mango puree, cardamom or saffron, and mix well. Keep mixing and the mixture will thicken considerably within a minute or 2.
- Add more sugar if needed. Mix and take off the heat.
- Drop the mixture on parchment and press down with a clean spatula. Shape into a square and chill for an hour. Slice and serve.
Sweet Potato Rasmalai
Ingredients
For the Dumplings
- 1 cup mashed sweet potato
- 1/2 cup almond
- 2 tablespoons tapioca starch
- Seeds from 1 cardamom pod
For the Cream Sauce
- 1 handful of cashews
- 1 handful of pistachios
- 2 cardamom pods
- 1 cup of almond milk
- Salt, to taste
Method
To Make the Dumplings:
- Chop sweet potato into large chunks and add them into boiling water, drain, pat them dry, mash well without any lumps
- Add rest of the ingredients and shape them into balls
- Steam them in a bamboo basket.
- Prick them with a toothpick
To Make the Cream Sauce:
- To a bowl, add all the ingredients and leave it overnight.
- Next day, while the dumplings are cooking, remove the cardamom pods and blend into a fine paste/milk
- After the dumplings are done, heat this paste.
- When it starts to thicken, add the dumplings and then turn the heat off.
- Chill for a couple of hours and serve
Sabudana Vada
Ingredients
- 1 cup sabudana
- 2 potato boiled & mashed
- ½ cup peanuts, roasted & crushed
- ½ tsp ginger paste
- 1 tsp cumin
- 1 chili, finely chopped
- 2 tbsp coriander, finely chopped
- ½ tsp salt
- 1 tsp lemon juice
- oil for frying
Method
- Firstly, in a large bowl take 1 cup sabudana and soak with enough water for 3 hours. Drain off the water and rest for 30 minutes.
- Now take the soaked sabudana in a large bowl, 2 potato and ½ cup peanuts.
- Add ½ tsp ginger paste, 1 tsp cumin, 1 chili, 2 tbsp coriander, and ½ tsp salt.
- Mix and mash well with your hand.
- Prepare vada by deep-frying or fry in a pan.
- Finally, serve sabudana vada hot.
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