5 best and easy vegan recipes ideas

If you are one of them who is shifting to vegan recipes first time this post really for you. Here we are sharing the 5 best recipes collection that will change your way of cooking and as well as taste. Once you started having such delicious vegan recipes it will change your preferred food choice. 

Masala Watermelon Pops 

Masala Watermelon Pops is sprinkled with chaat masala looks spicy, juicy, tangy, and sweet and it the best way to enjoy watermelon known as a popular summer fruit.

Needed Ingredients

• Watermelon (cut into wedges)
• Spices (Chaat masala, salt, black salt, roasted cumin powder)
• Herbs (Fresh or dried mint leaves)
• Lemon Juice (lemon juice  as per taste)

Making Tips:

Step 1. In a mixing bowl add all of the salt,  spices, and mint leaves. Mix well and pour lemon juice & make a paste.

Step 2: Insert a popsicle stick in the center of the watermelon wedge. Make a cut in the center of the watermelon rind and then pass the stick through it.

Step 3: Rub the spice mix on each watermelon wedge.

Ukadiche Modak

Ukadiche Modak is steamed rice flour dumplings stuffed with a sweet filling of coconut and jaggery. It is known best to make for the festival of Ganesha Chaturthi to offering Lord Ganesha.

Needed Ingredients

• Rice flour (for making the outer covering of modak)
• Coconut (Grated fresh coconut or desiccated coconut can use)
• Jaggery (for sweetener)

How to make

Step 1. Roast coconut with jaggery in the pan for a few minutes. In the starting jaggery will melt and then it will combine with coconut and turn it into a dry and sticky filling. Finally, add cardamom powder and keep the filling aside.

Step 2. Boil a cup of water with a teaspoon of oil and salt and add it to a cup of rice flour and knead with a spatula to make a smooth dough. Keep the dough covered with a wet cloth to avoid dough getting dried.

Step 3. Take a small portion of the dough in palms and roll into a round ball and then press to spread into a circular disc. Put a teaspoon of the filling in the center. Bring all the edges towards the center while shaping the modak and seal it properly. Likewise stuff all the modak.

Step 4. Steam the modak– Boil water in a steamer. Arrange the stuffed modak and steam for about 10-12 minutes. Remove from heat and serve warm with ghee.

Giant Couscous Salad

Giant Couscous salad is a scrumptiously wonderful and filling side dish / light meal.

Needed Ingredients

• Couscous
• Tomatoes
• Celery (it add nice crunch & flavors)
• Parsley (for refreshingly strong flavors)
• Olives (Green and black both can be used)
• Lemon Juice (To balance out)
• Harissa (Homemade or store-bought harissa for dressing)

How to make

Giant Couscous salad is super easy to make and all you need to do is prepare the couscous and assemble the salad.

Step 1. Prepare the couscous (Cook washed and drained couscous in boiling water in a saucepan with a dash of salt and olive oil for about 5-7 minutes)

Step 2. In a mixing bowl, add the cooked couscous, tomatoes, olives, celery, and parsley. Drizzle in harissa, salt, pepper, and lemon juice and mix well.

Vegan Madeleine

It is a small spongy cake with a soft inside and crispy outside, made using a specialized baking pan having shell-like molds.

Needed Ingredients

• Flour (flour/maida is used to make the cookies)
• Sugar (for sweetener)
• Coconut oil (I use coconut oil at room temperature. If you are baking in winters and the oil is stiff, pop it in MW for 30 seconds, and then use)
• Almond milk
• Baking powder (To leaven the cookie batter)
• Ground flax seeds
• Vanilla extract (for flavors)

How to make Vegan Madeleine?

1st. Prepare flax egg by adding ground flax seeds in water and let it rest for 10 minutes. Meanwhile preheat the oven and prepare madeleine batter.

2nd: In a mixing bowl add coconut oil, sugar, and beat until it is light and fluffy. Then add vanilla extract, flax egg, and mix well.

Finally, add all-purpose flour, baking powder, and fold in gently. Divide the dough into a madeleine pan. Bake in a preheated oven for 12-15 minutes or until the cookies are golden brown.

Remove from oven and they are ready to eat. Let it cool and store in an airtight container. It'll stay fresh at room temperature for a week and in the refrigerator for 5 days.

Vegan Chia Berry Pudding Chia seeds

It is a very delicious, and super easy no-cook vegan pudding loaded with seasonal berries. Vegan Chia Berry Pudding makes a filling and healthy breakfast to keep you satiated throughout the day.

Needed Ingredients

• Chia seeds (Black or white)
• Almond milk (or your favorite plant-based milk)
• Berries (your favorite berries or seasonal fruits)
• Honey/sugar (for sweetener)

How to make Chia Berry Pudding?

1st. soak chia seeds in almond milk for few hours in the refrigerator, keep stirring in between.

2nd. Make the berries compote by muddling the berries with honey/sugar. Once chia seeds are soaked and absorbed the milk they will puff and increase in size.

3rd. Add the berries compote and assemble in layers.

Alternatively, you can cook chia seeds with almond milk for a few minutes and serve the pudding warm.