Vegan Diwali Recipes: 10 Plant-Based Dishes for a Festive Celebration

A vegan Diwali spread can be just as abundant, aromatic, and celebratory as any other. Indian cooking has always had a rich tradition of plant-based dishes — dal, chole, biryani with vegetables, besan ladoo, coconut barfi — none of these need dairy or eggs to be spectacular.

Here are 10 essential vegan Diwali recipes, all made with Phoran Masala spices that are 100% natural, freshly ground, and free from artificial additives.

For the full Diwali recipe guide including non-vegan dishes, see our 15 Essential Diwali Recipes.

🍬 Vegan Sweets

1. Besan Ladoo (Vegan)

Naturally vegan — just gram flour, ghee substitute, and sugar. Use coconut oil instead of ghee for a fully plant-based version.

Ingredients:

• 2 cups besan (gram flour)
• ¾ cup coconut oil (melted)
• 1 cup powdered sugar
• ½ tsp cardamom powder (from Phoran Green Cardamom)
• 2 tbsp chopped cashews and raisins

Method: Heat coconut oil in a heavy pan on low flame. Add besan and roast, stirring continuously for 20–25 minutes until golden and deeply nutty. Remove from heat, cool 10 minutes. Add powdered sugar, cardamom, cashews, and raisins. Mix well. Shape into balls while warm. Store in an airtight container — keeps for 10 days.

2. Coconut Barfi (Vegan)

The classic Diwali barfi is easily made vegan with coconut condensed milk.

Ingredients:

• 2 cups desiccated coconut
• 1 cup coconut condensed milk (or make your own: simmer coconut milk with sugar until thick)
• ½ tsp cardamom powder (from Phoran Green Cardamom)
• 1 tbsp coconut oil
• Chopped pistachios for topping

Method: Heat coconut oil in a non-stick pan. Add coconut and coconut condensed milk. Cook on low, stirring constantly, for 12–15 minutes until the mixture leaves the sides of the pan. Add cardamom, press into a greased tray, top with pistachios. Refrigerate 2 hours and cut into diamonds.

3. Dry Fruit Chikki

A festive brittle of nuts and seeds set in jaggery syrup — naturally vegan and ready in 20 minutes.

Ingredients:

• 1 cup mixed nuts and seeds (almonds, cashews, peanuts, pumpkin seeds)
• 1 cup jaggery, grated
• 1 tbsp coconut oil
• A pinch of cardamom powder

Method: Dry roast nuts and seeds until lightly golden. Set aside. Heat jaggery with 2 tbsp water and coconut oil until it melts and reaches hard-crack stage (drop a bit in cold water — it should harden immediately). Add nuts, cardamom, stir quickly. Pour onto a greased tray, flatten with a greased rolling pin. Cool completely and break into pieces.

🥨 Vegan Snacks

4. Masala Peanuts (Vegan)

Naturally vegan — crunchy, spiced, and impossible to stop eating.

Ingredients:

• 2 cups raw peanuts
• ½ cup besan
• 1 tsp Phoran Garam Masala
• 1 tsp Kashmiri red chilli powder
• ½ tsp Phoran Jeeravan Chaat Masala
• Salt to taste, water to coat

Method: Mix besan and spices. Add water to make a thick batter. Toss peanuts in batter. Deep fry in batches on medium heat for 3–4 minutes until golden. Cool completely — they crisp up further as they cool. Keeps 2 weeks.

5. Namak Para (Vegan)

Diamond-shaped spiced crackers — use oil instead of ghee for a fully vegan version.

Ingredients:

• 2 cups whole wheat flour
• 3 tbsp oil
• 1 tsp Phoran Jeeravan Chaat Masala
• 1 tsp ajwain (from Phoran Premium Ajwain)
• Salt to taste

Method: Rub oil into flour. Add chaat masala, ajwain, salt. Bind with water into a stiff dough. Rest 15 minutes. Roll thin, cut into diamonds. Deep fry on medium-low until golden and crisp. Keeps 2 weeks in an airtight tin.

🍛 Vegan Mains

6. Vegan Biryani

A layered, aromatic biryani with vegetables and saffron — as impressive as any meat version.

Ingredients:

• 3 cups basmati rice, soaked 30 mins
• 2 cups mixed vegetables (carrots, peas, beans, potato), parboiled
• 1 cup thick coconut yogurt (for marinade)
• 2 tsp Phoran Biryani Masala
• 1 tsp Phoran Garam Masala
• 3 onions, thinly sliced and fried golden
• A pinch of saffron soaked in ¼ cup warm water
• Fresh mint and coriander, 3 tbsp oil

Method: Marinate vegetables in coconut yogurt, biryani masala, garam masala, and salt for 1 hour. Cook marinated vegetables in a heavy pot until 80% done. Parboil rice to 70%. Layer rice over vegetables. Top with fried onions, saffron water, mint, coriander, and oil. Seal with foil and lid. Cook on high 3 minutes, then lowest heat 25 minutes. Rest 10 minutes before opening.

7. Chole (Chickpea Curry)

Protein-rich, deeply spiced chickpeas — a Diwali dinner table essential.

Ingredients:

• 2 cups dried chickpeas, soaked overnight and pressure cooked until soft
• 2 onions, finely chopped
• 3 tomatoes, pureed
• 1 tsp ginger-garlic paste
• 2 tsp Phoran Chole Masala
• 1 tsp Phoran Garam Masala
• 1 tsp Kashmiri red chilli powder, 3 tbsp oil, salt
• Fresh coriander, lemon juice to finish

Method: Heat oil, cook onions until golden (15 minutes). Add ginger-garlic paste, cook 2 minutes. Add tomato puree and cook until oil separates. Add chole masala, garam masala, and chilli powder — stir 2 minutes. Add cooked chickpeas and 1 cup cooking water. Simmer 20 minutes until thick and glossy. Finish with lemon juice and coriander. Serve with bhatura, puri, or rice.

8. Vegan Pav Bhaji

The beloved Mumbai street food — fully vegan with coconut oil and no butter.

Ingredients:

• 3 potatoes + 1 cup mixed veg (peas, cauliflower, carrots), boiled and mashed
• 2 onions finely chopped, 3 tomatoes finely chopped
• 1 capsicum, finely chopped
• 2 tsp Phoran Pav Bhaji Masala
• 3 tbsp coconut oil or vegan butter
• Salt, lemon juice, fresh coriander

Method: Heat oil/vegan butter in a large flat pan. Sauté onions until golden. Add capsicum and tomatoes, cook until mushy. Add pav bhaji masala and cook 2 minutes. Add mashed vegetables and mix vigorously, mashing everything together. Add water as needed for consistency. Cook on medium-high, stirring frequently, for 15 minutes — the bhaji should be thick and glossy. Finish with lemon juice and coriander. Serve with toasted pav (bread rolls) and sliced onion.

9. Dal Tadka (Vegan)

Simple, nourishing, and endlessly satisfying — the backbone of Indian festive cooking.

Ingredients:

• 1 cup toor dal (split pigeon peas), pressure cooked until soft
• 1 tsp Phoran Premium Jeera
• 2 dried red chillies
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• ½ tsp Phoran Turmeric
• 1 tsp Phoran Garam Masala
• 3 tbsp oil, salt, lemon juice, coriander

Method: Heat oil in a pan until very hot. Add jeera and dried chillies — they should splutter immediately. Add onions and cook until golden. Add tomatoes, turmeric, and garam masala. Cook until oil separates. Pour over the cooked dal, stir well, simmer 10 minutes. Finish with lemon juice and fresh coriander. Serve with rice or roti.

10. Aloo Jeera (Cumin Potatoes)

The simplest, most-loved side dish — ready in 20 minutes and vegan by nature.

Ingredients:

• 4 medium potatoes, boiled, peeled, and cubed
• 1½ tsp Phoran Premium Jeera
• ½ tsp Phoran Turmeric
• ½ tsp red chilli powder
• 1 tsp Phoran Jeeravan Chaat Masala (finishing)
• 2 tbsp oil, salt, fresh coriander

Method: Heat oil in a pan until hot. Add jeera — let it splutter and darken slightly (30 seconds). Add the boiled potato cubes. Add turmeric, chilli powder, and salt. Toss well on high heat for 5–7 minutes until the potatoes are lightly golden and coated in the spices. Finish with chaat masala and fresh coriander. Serve with dal or as a side to biryani.

📅 Vegan Diwali Planning Tips

• Make ahead: Besan ladoo, coconut barfi, dry fruit chikki, masala peanuts, namak para — all keep for 1–2 weeks
• Day before: Soak and pressure cook chickpeas for chole
• Day of: Cook biryani, chole, pav bhaji, dal tadka, aloo jeera fresh for best flavour

All Phoran spices are 100% natural — no artificial colours, preservatives, or additives. Explore the complete masala range and stock your vegan Diwali kitchen. For the full Diwali recipe guide including non-vegan dishes, visit our 15 Essential Diwali Recipes hub.