Veganism has been a growing trend in India for the last few years. For its ardent followers, it holds great significance as a way of protecting the lives of animals and saving the planet, inching closer towards its green mission. So, it goes without saying, “vegans” have come up with plant-based meat and plant-based milk from soy, almond, and other varieties of nuts, as a substitute for animal products, to whip up some yummy meals, desserts, and snacks.
The Channel 46 caught up with Kunal Mutha, Founder of Only Earth, who shares 5 easy-to-make vegan delights using coconut and almond milk as core ingredients.
1. Vegan Coconut Pudding Recipe
- 1½ cups coconut milk
- ⅔ cup powdered sugar
- 1 tsp vanilla
- ⅓ cup cornstarch
- Shredded coconut & mint leaves (to garnish)
- In a saucepan, add coconut milk, powdered sugar, vanilla and cornstarch. Mix well.
- Cook the mixture on low to medium flame till it thickens.
- Turn off the heat and transfer the mixture to serving glasses/bowls/ramekins. Refrigerate for 2-3 hours.
- Garnish with shredded coconut and mint leaves. Enjoy!
Read: 10 Winter Superfoods & 5 Winter Special Recipes To Combat The Cold
2. Vegan Savoury Cake Recipe
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup oats milk
- Capsicum, red bell pepper, yellow bell pepper (finely chopped)
- ¼ cup each (finely chopped)
- ¼ cup sweet corn (boiled)
- ¼ tsp black pepper powder
- ½ tsp salt
- ¼ cup vegetable oil
- In a bowl whisk together all-purpose flour, baking powder and baking soda.
- Then, add in the oats milk and mix well.
- Further goes in the veggies (capsicum, bell peppers and sweet corn), along with black pepper powder, salt and vegetable oil. Mix well.
- Transfer the batter to a 9-inch greased/lined loaf pan and bake at 180 degrees Celsius for 45-50 minutes or until a skewer inserted in comes out clean.
- De-mould and enjoy!
3. Vegan Coconut Milk Macaroons Recipe
- 300g desiccated coconut
- 200g condensed milk
- ¼ tsp vanilla extract
- 2 tbsp coconut milk
- In a large mixing bowl, sweetened shredded coconut, coconut milk, condensed milk and vanilla. Mix until well combined. The mixture will be thick and sticky.
- Using a cookie scoop or tablespoon, place the mounds of the coconut mixture onto the prepared baking tray.
- Bake for 18-20 minutes until the bottom and edges are browned and the tops are lightly golden.
- Allow the coconut macaroons to cool on the tray for 5-6 mins and then transfer them to a wire rack to cool completely.
- Eggless coconut macaroons are ready at this point but if you like them dipped in chocolate.
Read: 5 Swadisht Dal Recipes To Make Your Meals More Interesting
4. Rose & Pistachio Vegan Nankhatai Recipe
- 125g maida
- 40g gram flour
- ½ tsp baking soda
- 20g of sooji
- 1 tbsp rose syrup
- ½ tsp cardamom powder
- 80g of softened ghee
- 100 to 110 grams of sugar or ⅔ cup of powdered sugar or icing sugar
- 2 tsp vegan coconut milk by Only Earth
- Pistachios (for garnishing)
- Start by creaming the ghee and powdered sugar with an electric mixer or blender. You can also cream in a food processor.
- The mixture should become smooth, light and creamy.
- Add the following dry ingredients – all-purpose flour, besan (gram flour), sooji, cardamom powder and baking soda.
- Add the rose syrup.
- Add coconut milk to form a dough.
- Pinch medium-sized balls from the dough.
- Roll them evenly in your palms. Slightly flatten them. Press the pistachios on the top lightly.
- Place the nankhatai in a baking tray.
- Keep some space between them as they expand while baking.
- Bake the nankhatai in a preheated oven at 180 degrees Celcius for 20-25 minutes till lightly golden.
- Remove and place them on wire racks, so that they cool down.
- When cooled, store the nankhatai in an airtight container.
5. Vegan Cashew & Coconut Cheesecake Recipe
- 1 cup millet (foxtail/Kodo /little millet)
- 1-1½ cups coconut milk
- 1 cup mint leaves (tightly packed)
- 1 large onion
- 1-inch ginger
- 4-5 garlic cloves
- 2 green chillies
- 1 bay leaf
- 2 cardamom
- 2 clove
- 1 cinnamon stick
- 1 tbsp ghee/oil for cooking
- Salt as per taste
- Start by soaking the millet. It’s ideal to soak for 6 hours, which helps break the phytic acid and better digestion.
- Into a pressure cooker add ghee/oil, whole spices and sauté for a minute. Add sliced onion and allow it to cook until it turns lightly golden.
- Blend together mint leaves, ginger, garlic and green chillies into a fine paste. Add little water to aid the grinding process.
- Add the mint paste to pressure and cook for 2-3 minutes. Now add soaked millet and coconut milk.
- Keep stirring until the mixture starts boiling. Now pressure cook for 2-3 whistles and let the pressure release off by itself.
- Top it with some toasted cashews. Serve hot with raita or any side of your choice.
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