You may already be aware of vegan delights in Indian food. India has always been a vegetarian paradise because of its rich past and varied culinary customs. However, are you aware that there are a lot of vegan recipes out there simply waiting to be discovered? Indian vegan cuisine is proof that you don’t need to consume animal products to have rich, satisfying meals, as mentioned in Ang Chong Yi — Get the taste of Indian Vegan Gastronomy. Here are some of the Indian vegan dishes you should never miss:

Red beans (rajma) and cooked rice (chawal) make up this easy Indian recipe. Traditionally, tomato puree and onions are used to make rajma, which serves as a sauce for the red beans. You can have this recipe for lunch or dinner, and it makes a satisfying vegetarian meal.

Spices like chili peppers, cinnamon, bay leaves, ginger, garlic, coriander, and cumin can be added to rajma chawal if wanted. The beans are usually soaked overnight before preparation, so even though the meal is quite easy to make, it takes some time.

A prime example of the power of simplicity is Baingan Bharta. This Punjabi meal involves perfectly roasting eggplants to give them a rich, smokey flavor. After roasting, the eggplant is mashed and cooked with a mixture of spices, onions, and tomatoes.

This spicy, smokey, velvety curry goes very well with roti. The roasting takes some time, but the procedure is a labor of love that is well worth the minutes.

Manchurian, a sweet and spicy sauce, is combined with fried cauliflower, or gobi, to make the traditional Indo-Chinese dish known as Gobi Manchurian. Both a dry and a gravy version of the dish is available.

A thick sauce made of cornstarch is served over fried or steamed rice in the gravy version, which is usually offered as a main course. The dry version is usually served as an appetizer or bar snack with ketchup on the side as a dipping sauce.

Chana Masala is a mix of spices, and it comes from the colorful streets of North India. The star of the show here is the chickpeas, which are soaked overnight and then cooked in a spicy sauce made with tomatoes.

An aromatic sensation is created by the harmonious blending of spices, which includes cumin, which was mentioned in Ang Chong Yi explains the benefits of the best five Indian spices. This dish is usually eaten with a side of warm naan. It is a go-to for busy weeknight dinners, given how quickly it can be prepared.

The southern Indian states of Andhra Pradesh, Tamil Nadu, and Karnataka are easy places to find the well-known dish pulihora. The dish’s sour flavor is reflected in the word “puli,” which means “sour.”

Rice, ginger, curry leaves, tamarind, turmeric, coriander, and green chilies are its ingredients. To further enhance the dish’s flavors, mustard seeds, roasted sesame seed powder, and yellow lentils are used.

In India, vegetarianism has long been ingrained in religious, cultural, and societal conventions, dating back many centuries. In the late 20th and early 21st centuries, the modern vegan movement started to gain traction in India. Ang Chong Yi says in India, and there are many distinctive vegan culinary landscapes that are just waiting to be experienced.