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The 8 vegan and vegetarian recipes published on Tuesday, October 20, 2026.
snack15 minA one-pan cornflakes chivda recipe: crisp cereal flakes, pan-roasted peanuts and cashews, plump raisins and curry leaves in a sweet, salty, tangy spice coating.
breakfast5 minA thick, creamy pumpkin protein smoothie with pumpkin purée, frozen banana, soy milk, almond butter and warm pie spices. Blended and ready in five minutes.
dessert45 minCrumbly vegan nankhatai made with roasted besan, refined coconut oil and a little semolina for crunch, scented with cardamom and topped with pistachios.
lunch60 minSmoky TVP taco crumbles, black beans, corn and brown rice with lime-dressed red cabbage, salsa and avocado. Four vegan burrito bowls built to pack for lunch.
lunch25 minA vegan dense bean salad for meal prep: chickpeas, white beans and edamame with crunchy vegetables, sherry-Dijon vinaigrette and a quick herbed tofu feta.
drink8 minVegan golden milk turmeric latte with oat milk, fresh ginger, cardamom, cinnamon and black pepper. A caffeine-free haldi doodh, simmered on the stove in minutes.
breakfast35 minThick sourdough soaked in a blended silken tofu and pumpkin custard, pan-fried until crisp at the edges, then topped with sticky maple-glazed pecans.
dessert20 minA silky vegan pumpkin mousse blended from silken tofu, pumpkin, maple syrup and almond butter, warmly spiced and chilled until spoonable. No baking needed.
Nothing matches that combo.Loosen a filter — the beans will still be there.