21 DAY CHALLENGE

BUILD A HEALTHY LIFE ON PLANT-BASED FOODS

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WELCOME TO THE DAY 1 OF THE 21 DAY CHALLENGE

We’ve always believed that a good healthy life is built on compassionate sources of food.

The 21 Day challenge serves you to do just that. We bring you a daily account of goodness from the plant-based kitchens of our Vegan friends, family and colleagues. With these recipes and the countless fact tips you can ease into a healthy life full of taste, compassion and nutrition.

Vegan Kulladh Chai

Vegan Omelette

Kadhai Tofu

Dum Aloo

© Federation of Indian Animal Protection Organisations. All Rights Reserved

Vegan Kulladh Chai

By Jagriti Kaushik

Total Time:
0 hours 25 mins

Yield:
Serves 2

Calories:
78

5/5
Jagriti Kaushik, an animal rights professional and a foodie, says-
"The first time I made this tea, I was experimenting a new taste for my plant-based milk tea. Barely takes few minutes to make and tastes authentic much to cure a heavy head after a long day of work. I hope you enjoy it as much as I do."

Ingredients:

  • 1.5 cup Almond milk (or use soy milk)
  • 1 cup water
  • Sugar to taste
  • 1 teaspoon Tea leaves
  • Grated fresh ginger
  • Crushed small Elaichi

Directions:

  • In a pan, add water, grated ginger, elaichi & sugar. Reduce the flame to sim as soon as it boils.
  • Add tea leaves to the water & heat for 2 min on low flame.
  • In another pan, boil almond milk for 1 min.
  • Add boiled almond milk to the tea & filter the tea into 2 cups.
  • Grated fresh ginger.
  • Serve hot with Vegan cookies. 
  • For almond milk, soak 1 cup of almonds for one whole night into cold water.
  • Grind them in 1/2 glass water, stir the mix & strain with a muslin cloth.
  • Add more water if the consistency is too thick.

Vegan Omelette

By Sharan

Total Time:
0 hours 15 mins

Yield:
4 Servings

Calories:
236

5/5
"Healthy, tasty & filling this Vegan Omelette is all you need for a good snack or breakfast."

Ingredients:

  • 1 cup of besan (chickpea flour)
  • 3/4 cup of water
  • 1/2 cup of finely chopped tomatoes
  • 2/3 cup of finely chopped onions
  • 3/4 cup of finely chopped coriander
  • 1/2-3/4 teaspoon of black salt
  • 1/4 teaspoon of red chilli powder
  • 1/2 teaspoon of finely chopped green chilies

Directions:

  • Sieve the chickpea flour.
  • Slowly mix the water into it slowly & ensure there are no lumps.
  • Mix the rest of the ingredients with the flour.
  • Heat a ceramic tawa on medium flame & spread a thick layer on it.
  • As soon as the bubbles appear, cover it with a lid & let it cook till it starts to look dry.
  • Now cook the opposite side for a few minutes & it’s ready.

Kadhai Tofu

By plantbased_panjab

Total Time:
1 hour

Yield:
Serves 4

Calories:
182

5/5
Guriqbal Singh, the Vegan chef behind plantbased_panjab, says-
"I think that Kadhai cooking or Kadhai recipes are actual representations of traditional Panjabi cuisine on a day to day basis. I always loved the rustic flavors of Kadhai Paneer & Veg Kadhai more than fine creamy gravies, guess what there was no stopping for me even as vegan just some small & yes we got it, Vegan Kadhai Paneer (Kadhai Tofu) exists ladies & gentlemen."

Ingredients:

For Kadai masala

  • 1/2 tbsp Coriander seeds
  • 2 tbsp Cumin seeds
  • 4-5 Kashmiri Red Chilli
  • 1 tbsp Peppercorns
  • 1 tbsp salt

For Kadai Tofu Gravy

  • 1 tbsp Oil
  • 1 tsp Cumin seeds
  • 1 inch Ginger, chopped
  • 2 large Onion, chopped
  • 1 tsp Ginger garlic paste
  • 1 tsp Turmeric Powder
  • 1 tsp Degi chilli Powder
  • 1 tsp Coriander Powder
  • 2 large Tomatoes, puree
  • Salt to taste
  • 1 tbsp cashew cream (optional)

For stir fir in Kadai Masala

  • 1 tbsp Oil
  • 1 Medium onion, sliced
  • 1 Capsicum, sliced
  • 1 Tomato, sliced
  • Salt to taste
  • 200-250 gms Tofu, thick sliced
  • 1 tsp Kashmiri chilli powder
  • 1 tbsp kadai masala

Directions:

For Gravy

  • Take a pan, add oil.
  • Now add cumin, ginger & saute well.
  • Add onion, ginger garlic paste & saute till the raw smell goes off.
  • Add tomato puree, salt to taste & let it cook till it release oil.
  • Add water & slow cook to your desired consistency of gravy.
  • Add water & slow cook to your desired consistency of gravy.

For Kadai Tofu Gravy

  • Heat oil in a pan.
  • Add sliced onion, sliced capsicum, slice tomato & salt saute for a minute.
  • Add tofu slices to it & saute well.
  • Add kashmiri chilli powder & prepared kadai masala to it & saute well.

Final Mix

  • Add the prepared gravy to the stir fry & saute well.
  • Add cashew cream and mix well.
  • Garnish it with coriander spring.

Dum Aloo

By Nirmala Joshi

Total Time:
0 hours 50 mins

Yield:
Serves 4

Calories:
213

5/5
Nirmala Joshi, a retired educationalist who likes to experiment with plant-based food recipes says-
"This Dum Aloo recipe is very tasty & the first time I made this at my home, my family ate it without guessing that it doesn't have the animal based dairy products in it. This is also one of my personal favorites recipes when it comes to Indian plant-based foods."

Ingredients:

  • 20-25 baby potatoes, poked with forks
  • 3/4 cups vegetable oil
  • 1/2 tsp red chilli powder
  • 2 cups coconut milk
  • 2 tbsp dhaniya leaves (coriander)
  • Salt to taste
  • 1 tbsp lemon juice

For Masala:

  • 4 tsp garam masala
  • 1/2 tsp red chilli powder
  • 1/2 tsp haldi
  • 1 tbsp dhaniya powder
  • 1 tbsp dhaniya powder
  • 25 almonds (soaked for about an hour)
  • 2 tbsp ginger (grated)
  • 1 tbsp sugar

Directions:

  • Soak all potatoes in some warm water for 15 to 20 minutes & then rinse them.
  • Boil all potatoes till 10-15 min, peel them & fry them in vegetable oil.
  • In a bowl mix red chilli, haldi, dhaniya powder with fried potatoes.
  • Grind together the masala ingredients with enough water to make a thick paste. Set aside.
  • In a pan, bring the paste to a boil, adding more water if it’s too thick. Then add half the coconut milk & the potatoes.
  • Once the sauce starts to bubble, turn the flame to low setting & place a tight-fitting lid over the pan. Let cook for 20 minutes. Add some water or if the sauce dries up.
  • Add the remaining coconut milk, more salt if neededn & the dhaniya leaves & lemon juice. Stir well & turn off the flame.
  • Serve hot with pooris or rotis or rice.

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