Celebrate Diwali, the Festival of Lights, With These Plant-Based Recipes

The five days of Diwali are: 

1. Dhanteras
2. Chhoti Diwali, Kalichaudas
3. Diwali
4. Annakut, Padwa, Govardhan Puja
5. Bhai Duj, Bhai Bheej

Celebrate Diwali with 3 plant-based recipes

Easy Lentil Curry (Daal)

Ingredients

• 1 Cup Dry Lentils
• 1 Large Onion, chopped
• 1 Cup Carrots, finely diced
• 3 cloves of Garlic, minced
• 2 Tsp Ginger, minced
• 1 Red Chili Pepper, finely diced
• 1 Tbsp Tamari Sauce, Soy Sauce also works
• 1 ½ Tsp Cumin
• 1 Tsp Turmeric
• 1 Tbsp Curry Powder
• 3 Cups Water
• ½ of a 400ml Can of Coconut Milk
• 1 Tbsp Coriander, chopped
• Salt and Pepper to taste

Instructions

1. Heat about 2 Tbsp of oil in a pot over medium heat. Add in chopped onions and cook for 2-3 minutes or until it starts to brown, stirring occasionally. Add your carrots, garlic, ginger, and chili pepper to the pot and cook for 1-2 minutes.
2. Add your soy sauce, cumin, turmeric, and curry powder. Cook for 30 seconds until fragrant. Stir in your water and lentils into the pot. Bring to a boil and simmer for 15 minutes covered. The lentils will absorb some of the water and expand just a bit.
3. Pour in half the can of your coconut milk, you can use coconut milk lite if you want it to be lower in fat. Stir until well combined. Bring it back to a simmer for 10 minutes uncovered, stirring occasionally. If your curry isn’t thick enough you can simmer for a few more minutes. Or if your curry becomes too thick, stir in a splash of water until you get your desired consistency.
4. Stir in your coriander. Add in your salt and pepper to taste. Taste for any other spices to add in as well.
5. Serve with basmati rice, or rice of choice, and garnish with some fresh coriander. Have some naan on the side as well if you really want to take your Daal experience to another level! Enjoy!

Vegan Curry Hand Pies

Ingredients

• 2 ½ Cups All-Purpose Flour
• 1 Cup Vegan Butter, cold
• 3-6 Tbsp Water, cold

• 1 15oz Can Chickpeas, drained and rinsed
• 1 Onion, finely chopped
• 3 Cloves of Garlic, minced
• ½ Tsp Ginger Powder
• 1 Tbsp Curry Powder
• ½ Tsp Garam Masala
• ½ Tsp Cayenne Pepper
• 1 Cup Yellow Potatoes, skinned and diced
• ¼ Cup Carrots, diced
• ½ Cup Frozen Peas
• 1 Tbsp All-Purpose Flour
• ¼ Cup Veggie Broth
• Salt to taste

Instructions

1. In a large bowl, mix in your cold butter and flour together until you get a fine crumbly texture. Use either your hands or a pastry cutter.
2. A couple of Tbsp at a time, add in your cold water. Mix it in until it starts to form a dough. Transfer over to a lightly floured surface and gently knead the dough together, just to bring all the fall pieces together and until it’s not a crumbling mess. Add more water if needed. Form it into a ball, saran wraps it, and let it chill in the fridge.

1. Heat some oil in a large non-stick pan, over medium heat. Add your onions and garlic to the pan and cook for about 5 minutes until onions become soft and translucent.
2. Add your ginger powder, curry powder, garam masala, and cayenne pepper to the pan.
3. Mix it until the onions and garlic are all coated. Just cook for 30 seconds, to kind of waken up the spices.
4. Add your chickpeas, potatoes, carrots, and frozen peas. Mix it all in until evenly combined. Cover the pan for 8 minutes, stirring occasionally.
   Add in 1 Tbsp of flour and stir until evenly mixed in. Then add in your veggie broth and stir until combined.
5. Using a fork, gently mash your chickpeas. You don’t need to mash them all, just mash them to your preference.
6. If your mixture is still looking dry, add in a splash of veggie broth.
7. Remove from heat, transfer to a bowl and allow to cool for 5-10 minutes.

1. Preheat oven to 350F and line a baking tray with parchment paper.
2. On a flour surface, roll out your chilled dough into a rough rectangle using a flour rolling pin. Roll your dough out until it’s about ½ cm thick.
3. Using either a 3” cookie cutter or a cup (I used a ceramic ramekin), cut out circles. You should be able to cut about 6-8 circles and then another 2 with the leftover dough.
4. Gently roll your circles into rough oval shapes. They don’t all have to be exactly the same, just big enough to hold the filling in.
5. Spoon in about 1 heaping Tbsp of your curry filling onto one side of the oval dough.
6. Gently fold it your dough over the filling and using a fork, press down the edges to seal it. Transfer to a baking tray Repeat with the rest. If your dough isn’t sealing, you can brush a bit over water on the edges to help it stick together.
7. Cut some slits on ontop of the hand pies and brush some soy milk over it. Bake it in the oven for 30 minutes or until it becomes golden brown.
8. Remove from oven, let it cool for 5-10 minutes and enjoy!

Easy Vegan Tofu Curry

Ingredients

• 1 16oz Block of Extra Firm Tofu
• 2 Tbsp Extra Virgin Olive Oil
• 2 Tbsp Corn Starch
• 1 Pinch Salt

• 1/2 Cup Onions, finely diced
• 3 Cloves garlic, minced
• 1 Tsp Ginger, grated
• 1 Chili Pepper, diced
• 1 Tbsp Garam Masala
• 1/4 Tsp Ground Cumin
• 2 Tbsp Smoked Paprika
• 1/2 Tsp Cayenne Pepper
• 1/2Tsp Turmeric
• 5 Tbsp Tomato Paste
• 1 14oz Can Diced Tomatoes
• 1 14oz Can Full Fat Coconut Milk
• 1 Handful Fresh Coriander, finely chopped
• Salt and pepper to taste

Instructions