Yummy Vegan Dishes For Diwali


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


  • 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


  • 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


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


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


  • 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


  • 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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