Diwali 2025: 4 vegan treats to add to your festive menu for guilt-free indulgence

Up to date on: Oct 15, 2025 09:42 pm IST Diwali 2025: Strive these plant-based, vegan recipes this Diwali. From dairy-free to plant-based supplies, make your occasion menu moral this season.  Diwali 2025: As properties are decking up for decorations, kitchens are additionally making ready for grand Diwali feasts, whether or not it’s for night events or afternoon brunches. With Diwali coming nearer by the day, the joy of last-minute touches is sort of palpable. Those that are internet hosting events are setting the menu and caring for all of the requirements, whether or not it’s experimenting, improvising or sneaking in trial taste-tests as they go, making an attempt to visualise the way it’s about to return collectively. Put together your snacks at dwelling this Diwali, the vegan manner. (Image credit score: Unsplash) For this yr’s festive unfold, vegan snacks are coming to the forefront, resembling fascinating spins on conventional sweets or high-end gourmet-like treats. However all of them promise gastronomic fervour, whereas being cruelty-free. ALSO READ: Diwali 2025: 4 particular lighting hacks to create cosy festive interiors We have now curated 4 chef-approved snack recipes which might be vegan, which you’ll be able to add to the menu, guaranteeing each visitor feels welcome, no matter their dietary restrictions. 1. Besan ladoo rochersRecipe by: Pooja Masurkar, founding chef and culinary innovator at Pause in Mumbai Besan ladoo rocher is a enjoyable twist in your conventional candy. (Image credit score: Pooja Masurkar) A. Besan ladoo base- Elements: Besan (chickpea flour) – 60 gKhandsari sugar – 40 gWater – 50 gCashew butter – 20 gCardamom powder – ⅛ tsp (a pinch)Nutmeg powder – ¼ tspVegan butter – 10 gMethod: Roast besan slowly till darkish golden brown and nutty.In a separate pan, warmth sugar and water till the sugar melts fully.Mix the syrup and vegan butter with the roasted besan.Add cashew butter and spices, mixing properly till clean and cohesive.After resting (4 hours or in a single day), portion into ~20 g balls.Place a hazelnut within the centre of every, roll clean, cling-wrap, and freeze for an hour earlier than glazing.B. Chocolate glaze- Elements: Darkish chocolate (70%) – 80 gNeutral oil – 10 gCocoa butter – 20 gPinch of saltRoasted chopped hazelnuts – 50 gMethod: Soften the chocolate and cocoa butter gently.Stir in oil and salt till clean and shiny.Combine within the roasted hazelnuts.Mood earlier than coating — carry the chocolate to the right shine and snap by cooling and gently reheating it to ~31°C.Of completion: As soon as glazed, let the Rochers set till the chocolate companies up and catches the sunshine with a smooth sheen. 2. Vegan darkish chocolate mousseRecipe by Chef Shreyas Bhat, culinary director at Gaia in Bangalore Vegan darkish chocolate mousse has wealthy, evocative flavours. (Image credit score: Shreyas Bhat) Elements: Silken tofu – 200gSoy milk – 50gVegan darkish chocolate – 200gBrown sugar – 50g (non-compulsory)Methodology: Mix the tofu and soy milk in a blender until clean with the brown sugarMelt the darkish chocolate in a microwave or on a scorching water tub.Add the melted chocolate to the blender with the crushed tofu and mix until clean.Pour the combination into your alternative of moulds or into an hermetic container and refrigerate in a single day.Serve with a sprinkle of sea salt, further virgin olive oil, roasted pistachios, macerated figs and a berry coulis. 3. Coconut pudding with blueberry compote, salted crunch and rose cookieRecipe by Chef Karan Upmanyu, Chef and Companion of ParTTwo in Bangalore Add the tarty flavours of blueberry to coconut on this pudding!(Image credit score: Generated by Gemini for visible reference) Elements: Coconut PuddingCoconut Milk – 400 gCoconut Water – 350 gCoconut Cream – 200 gLemon Zest – 20 gKaffir Lime Leaves – 10 gLemongrass – 10 gGalangal – 3 gAgar-Agar – 4 gTender Coconut Flesh (chopped) – 300 gBlueberry Compote (or any berries of alternative)Blueberries – 440 gKaffir Lime – 6 gBrown Sugar – 60 gOrange Zest – 4 gLemon Juice – 4 gSherry Vinegar – 10 g (substitute any fruit vinegar)Salted Coconut CrunchSugar – 250 gFlour – 250 gFresh Toasted Coconut – 250 gCoconut Oil – 250 gSalt – 8 gRose Cookie (Simply accessible at scorching chip outlets or bakeries)Rice Flour (advantageous) – 166 gSugar – 15 gCoconut Milk – 30 gSalt – 1 gOil – 2 gSesame Seeds – 3 gWater – 5 gMethod: A. Coconut pudding In a saucepan, mix coconut milk, coconut water, and coconut cream.Add lemon zest, kaffir lime leaves, lemongrass, and galangal. Gently carry to a simmer for five–7 minutes to infuse flavours.Pressure the combination to take away aromatics.Return the infused liquid to the pot, add agar-agar, and whisk repeatedly over medium warmth till dissolved (2–3 minutes).Fold within the chopped tender coconut flesh.Pour into serving bowls and refrigerate for two–3 hours till set.B. Blueberry compote Mix blueberries, brown sugar, and sherry vinegar in a saucepan over medium warmth.Add citrus zest and lemon juice.Prepare dinner gently till the berries break down and the combination thickens to a jammy consistency (8–10 minutes).Cool fully earlier than utilizing.C. Salted coconut crunch Preheat oven to 160°C.In a bowl, mix flour, sugar, and salt. Combine in toasted coconut.Add melted coconut oil and toss till evenly coated.Unfold on a parchment-lined baking tray.Bake 15–20 minutes, stirring midway, till golden brown and crisp.Cool fully and retailer in an hermetic container.D. Rose cookie Whisk all substances collectively in a bowl till clean and lump-free; the batter ought to coat the again of a spoon.Warmth oil in a deep frying pan and preheat the rose cookie iron.Dip the recent iron midway into the batter, then instantly place it into scorching oil.Shake gently till the cookie separates and turns golden brown.Drain on paper towels and funky fully.To assemble Prime the set coconut pudding with a beneficiant spoon of blueberry compote.Sprinkle cooled salted coconut crunch excessive for texture.Place a rose cookie delicately on high.Non-compulsory garnish: Edible flowers, micro mint, or a drizzle of decreased blueberry syrup. 4. Vegan tres leches with rose petals and pistachiosRecipe by Chef Suresh Kumar, founding father of Marseli in Bangalore This nutty dish comprises a tasty flavour profile. (Image credit score: Suresh Kumar) Elements: A. For the cake 1½ cups all-purpose flour2 Tbsp cornstarch¾ cup sugar1 Tbsp baking powder½ tsp baking soda¼ tsp salt1 cup plant milk (almond, soy, or oat)1 tsp apple cider vinegar½ cup impartial oil (resembling sunflower or canola)1 tsp vanilla extractB. For the soak (“three milks”) ½ cup vegan condensed milk (coconut-based or oat)½ cup full-fat coconut milk or coconut cream½ cup plant milk of choice1 tsp rose water (non-compulsory however really helpful)C. For the topping 1 cup vegan whipped cream2 Tbsp crushed pistachios2 Tbsp edible rose petalsMethod: Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch baking pan.Make vegan buttermilk: Mix the plant milk and vinegar; let sit for five minutes to curdle barely.Put together the batter: In a big bowl, whisk collectively flour, cornstarch, sugar, baking powder, baking soda, and salt. Add oil, vanilla, and the buttermilk combination; stir gently till clean.Bake: Pour into the ready pan and bake 25–half-hour, or till a toothpick comes out clear. Cool for 10 minutes.Soak: In a separate bowl, whisk collectively the three milks and rose water. Poke small holes everywhere in the cake with a fork, then slowly pour the milk combination evenly excessive. Refrigerate for a minimum of 3 hours, or in a single day, to permit the cake to soak up the liquid.End and serve: Unfold the whipped cream over the chilled cake, then sprinkle with pistachios and rose petals. Serve chilly.Chef’s suggestions: Use food-grade rose petals and pure rose water for the most effective aroma. A little bit goes a great distance. To accentuate the nutty flavour, add 1–2 tablespoons of finely floor pistachios to the batter. Retailer lined within the fridge for as much as 3 days; the feel improves because it rests. Catch each large hit, each wicket with Crick-it, a one cease vacation spot for Dwell Scores, Match Stats, Quizzes, Polls & rather more. Discover now!.Catch your each day dose of Style, Taylor Swift, Well being, Festivals, Journey, Relationship, Recipe and all the opposite Newest Life-style Information on Hindustan Instances Web site and APPs. Catch each large hit, each wicket with Crick-it, a one cease vacation spot for Dwell Scores, Match Stats, Quizzes, Polls & rather more. Discover now!.Catch your each day dose of Style, Taylor Swift, Well being, Festivals, Journey, Relationship, Recipe and all the opposite Newest Life-style Information on Hindustan Instances Web site and APPs. 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