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Since going out to have your favorite food can be annoying at times, especially when it comes to vegan food. So, we have bought for you the Vegan recipes which you can easily try at your home. These recipes are healthy and will save you from the toxic substances found in the usual meals. So, enjoy while you cook.



STEP 1: Heat the oil in a sizable pan over high heat. Cook the onion, celery, and pepper for 5 minutes, tossing regularly, until they begin to soften and become a light shade of brown.

STEP 2: Stir in the rice, tomatoes, and water before adding the seasonings and rice. Add the beans, bouillon, and garlic and stir. Once the rice has reached a simmer and absorbed the majority of the liquid, cook it covered for 25 minutes. As you near the end of the cooking period, watch the pan to make sure it doesn’t boil dry; if it begins to catch, add a little more water. Serve hot after adding the parsley.

Photographer: Jennifer Causey Food Stylist: Margaret Dickey Prop Stylist: Lindsey Lower



This vegan spaghetti recipe is fun to play with. If you want to experiment with different vegetable, noodle, flavor, and other dish combinations, the thick, creamy vegan pasta sauce is a terrific place to start. Here are some ideas to liven things up:

Change up the vegetables. Broccoli and onions that have been sautéed are my favorites for this recipe, though roasted broccoli, cauliflower, or Brussels sprouts would all be delicious. Add roasted tomatoes to your summertime dishes. Fresh asparagus from the market is a springtime addition.

Don’t include the real pasta. Instead of traditional pasta, use spaghetti squash or zucchini noodles with this sauce.

Boost it. Flakes of red pepper are a wonderful complement to my bowl. Pickled jalapenos would be an additional intriguing and spiciness element.

What next? Of course serve it hot and enjoy the taste.



Make use of freshly cooked rice. To assemble these patties, the rice must be sticky. You must thus use freshly cooked rice because refrigerated leftover rice dries out.

Following cooking, glaze them with vegan Worcestershire sauce. Although these vegetable burgers are by no means meant to resemble beef burgers, they do have a delicious meaty texture and flavor. When they are done grilling, rub them with vegan Worcestershire sauce to intensify the flavor and make them a little juicier.

Add whatever toppings you prefer to your veggie burger;  One can enjoy on a handmade bun with sprouts, sriracha or chipotle sauce, sliced red onion or pickled red onion, mustard, Sir Kensington’s Avocado Mayo (not vegan) or Fabanaise (vegan), and avocado or guacamole.  Try adding a few pickled jalapenos if  you want it very spicy. It’s also acceptable if you merely enjoy dill pickles, ketchup, and mustard!

Since the grill will already be hot, pair these with roasted veggies, grilled zucchini, or corn on the cob.



It’s not hard to create these meatless meatballs, but it does take some time. Black beans, balsamic vinegar, tamari, and mushrooms should first be sautéed in a pan before the other ingredients are added.

Next, add black beans and walnuts to the food processor along with the mushroom mixture. Then combine it in a bowl with the seasonings and brown rice. Lastly, roll them in panko to make balls. They will turn a lovely golden brown in the oven.

These vegan meatballs can be placed inside of subs. After they have been baked, arrange the vegetarian meatballs in buns with fresh basil and heat up the marinara sauce. Note that these little vegetarian balls are more squishable than a typical meatball and are best served in soft buns or baguettes — nothing too crusty.



It’s actually rather easy to follow most of the stages in this recipe. All you have to do is as follows:


  • An onion, diced, should be added to a medium-sized pot of hot coconut oil and cooked until tender.
  • Cook for another 5 minutes after stirring in the chilies and butternut squash (or sweet potato).
  • Cook until the vegetables are soft after adding the cauliflower, coconut milk, and seasonings.
  • Add the greens and squeezes of lemon and lime for the final five or so minutes to enhance the dish.

You may feel free to adapt this recipe for butternut and cauliflower curry since it is highly versatile. As an alternative, consider the following:

Switch up your vegetables. Sweet potatoes can be used in place of butternut squash. Alternatively, use broccoli if you don’t have any cauliflower. Along with potatoes, this dish would be fantastic with green beans, carrots, bell peppers, and onions.

Increase the spice if you want it hotter. Increase the amount of red pepper flakes, cayenne, or more chilies, turmeric, ginger, or cardamom.

Change up the serving method. Basmati rice, brown rice, cauliflower rice, or even quinoas are all suitable accompaniments to this stew. Any kind of protein that you choose in your curry can also be added to it.


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