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Vegan Dal Makhani | EASY Vegan Indian Recipe | Plant Based Indian Dal | Plant Based Dal Makhani

I LOVE this Dal Makhani!

Obviously, this is a plant-based version, so we swapped out some ingredients, but kept all the flavor, just in a different way!

This protein and fiber packed dish is great for a quick dinner, an easy meal prep, and great to store in the freezer for a night where you might not have the time to cook!

Super flavorful and nutrient dense!

A must-try in my opinion!

One-Pot Dal Makhani (Lentils Uncooked)

Cook and Prep Time: 35 minutes

Serves: 3-4

You Need

  • 1 cup Black or French Lentils
  • 1 cup Brown Rice, cooked
  • 1 small can Kidney Beans, rinsed and drained
  • 1 small container Coconut Cream
  • 1 Yellow Onion, diced
  • 1 bunch Scallion Whites, chopped
  • 1 head Garlic, minced
  • 2 Jalapenos or Chili Peppers, diced (optional)
  • 2 tbsp. Tomato Paste
  • 5 cups Water or Vegetable Stock
  • 2 tbsp. Curry Powder or Garam Masala
  • 1 tbsp. Garlic Powder
  • 1 tbsp. Ground Cloves
  • 1 tsp. Ground Cumin
  • 1 tbsp. Smoked Paprika
  • Salt, to taste
  • Black Pepper, to taste
  • Cilantro, chopped, for garnish
  • Scallion Greens, for garnish
  • 1 tbsp. Olive Oil or Vegetable stock, for sautéing.

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Set a large skillet or pot to medium heat.  Once hot, add olive oil.  Then, add onion, scallion whites, garlic, and chili pepper. Sauté for 4-5 minutes, until onion is translucent, stirring frequently to avoid burning.  Add spices (except for garam masala), and stir to combine, cooking for 1 minute more.
  3. Add lentils and water.  Cook open, for about 15 minutes, until lentils are tender.  Add more water if needed.
  4. Add tomato paste, coconut cream, and kidney beans.  Stir to combine, and cook for 5-8 more minutes, until flavors have combined.  Then, add the garam masala, and cook for 1 more minute, stirring to combine. Season with salt and pepper to taste.
  5. Serve over brown rice, and garnish with fresh cilantro.  Enjoy!
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No Oil Sweet Potato & Spinach Stew

No oil AND packed with flavor?

I know what you’re thinking.

Probably as skeptical as I look in this picture! But yes you can make dishes without oil still packed to the brim with nutrition.

As a home cook, this was one of the hardest things for me to wrap my head around.

But in my opinion, the more flexible you can be, the better cook you become. So keep it fresh with this no-oil sweet potato stew!

No Oil Sweet Potato & Spinach Stew

Cook and Prep Time: 35 minutes

Serves: 3-4

You Need

  • 1 ½ lb. Sweet Potatoes, chopped finely
  • 1 large can Cannellini Beans
  • 1 bunch Scallions, chopped
  • 1 Yellow Onion, diced
  • 3-4 cloves Garlic, minced
  • 6-8 oz. Cremini Mushrooms, chopped
  • 8 oz. Spinach, chopped
  • 2 cups of Vegetable Stock, for steaming
  • 2 tbsp. Tamari
  • 1 tbsp. Curry Powder
  • 2 cans Diced Tomatoes, with juices
  • Vegetable Stock, for sautéing
  • Salt, to taste
  • Black Pepper, to taste
  • Lime, for garnish
  • Chopped Cilantro, to garnish

DIRECTIONS

  1. Rinse and chop the produce accordingly. 
  2. Set a large pan or skillet to medium-high heat.  Once hot, add the scallions, white onion, and garlic.  Cook for 3-4 minutes, until onion has softened, adding vegetable stock as needed.
  3. Add the mushrooms, and sauté for 2-3 minutes, until softened.
  4. Then, add the sweet and the vegetable stock. Cover, and let steam for about 10 minutes, until softened.
  5. Once softened, add beans and toss to combine, 2-3 minutes.  Add spinach and cook until wilted, about 1-2 minutes more.  Add tamari and curry powder, and toss to combine.  Season with salt and pepper to taste.
  6. Serve with alone or with brown rice.  Garnish fresh herbs and a lime wedge.  Enjoy!