Rajasthani Pyaz Tamatar Kachumber
Pyaz tamatar kachumber dresses onion and tomato with lemon and green chilli.
Vegan recipes
493 vegan recipes, every one with the full ingredients and method on the page. Page 7 of 9.
Rajgira Puri
Rajgira puri fries an amaranth flour dough bound with potato, for fasting days.
Rasedar Aloo Baingan
Rasedar aloo baingan keeps potato and aubergine in a thin, soupy gravy rather than cooking them dry.
Ratatouille
Ratatouille is a Provençal vegetable stew with zucchini, eggplant, pepper, tomato, garlic, thyme, and a glossy olive oil sauce.
Raw Mango & Onion Salad
Raw mango and onion salad is sharp enough to eat in small amounts alongside a rich meal.
Refreshing Jal Jeera
Jal jeera is a sharp chilled cumin-mint drink with coriander, tamarind, black salt, lemon, and crunchy boondi.
Restaurant Style Veg Tawa Masala
Veg tawa masala cooks mixed vegetables hard on a flat griddle, so the masala catches and browns rather than simmering.
Revithada (Greek Chickpea Stew)
Revithada is a Greek chickpea stew with onion, garlic, bay leaf, oregano, olive oil, lemon, and a lightly thick broth.
Ribollita Soup
Ribollita is a thick Tuscan soup with cannellini beans, kale, cabbage, vegetables, tomato, olive oil, and day-old bread.
Roasted Almond & Banana Smoothie
Roasted Almond and Banana Smoothie blends soaked almonds, toasted oats, banana, almond milk, and honey into a filling breakfast drink.
Roasted Peanut & Tomato Chaat
Peanut and tomato chaat dresses roasted peanuts with onion, tomato and lemon.
Roasted Poha Chivda
Poha chivda roasts flattened rice with peanuts and dal into a dry mix that keeps for weeks.
Roasted Pumpkin Soup
Roasted pumpkin soup roasts the pumpkin first, which concentrates its sweetness before it is blended.
Sabudana Appe (Paniyaram)
Sabudana appe steams the usual sabudana mixture in an appe pan, which needs far less oil than frying.
Salade de Lentilles (French Lentil Salad)
Salade de lentilles is a French green lentil salad with carrot, celery, onion, parsley, and Dijon mustard vinaigrette.
Sattu Ka Sharbat (Savory)
Savory sattu ka sharbat whisks roasted gram flour with onion, green chilli, lemon, black salt, and chilled water.
Sattu Paratha
Sattu Paratha is a Bihari stuffed whole wheat flatbread filled with roasted gram flour, pickle masala, mustard oil, onion, and lemon.
Savory Oats Chilla
Oats chilla makes a savoury pancake from ground oats and gram flour.
Sayur Lodeh (Javanese Coconut Vegetable Stew)
Sayur lodeh is a Javanese coconut vegetable stew with chayote, water spinach, tofu, green beans, galangal, lemongrass, and makrut lime.
Semiya Upma (Vermicelli Upma)
Semiya upma cooks roasted vermicelli with vegetables until the strands stay separate.
Sev Puri
Sev puri tops flat puris with potato, chutney and a heap of fine sev.
Sev Tamatar Nu Shaak
Sev tamatar nu shaak spoons crisp sev over a sweet-sour tomato curry just before serving, so it softens at the table.
Shaanxi Hot-Oil Biang Biang Noodles
Broad hand-pulled Shaanxi noodles are topped with garlic, spring onion and chilli, then awakened with sizzling hot oil and black vinegar.
Shakarkandi Chaat
Shakarkandi chaat tosses roasted sweet potato with pomegranate and green chilli, eaten on fasting days.
Shanghai Scallion Oil Noodles
Shanghai-style noodles tossed with deeply fragrant scallion oil and a glossy sweet-savoury soy dressing.
Shimla Mirch Besan Fry
Shimla mirch besan fry coats peppers in roasted gram flour, which crisps and clings as it cooks.
Sichuan Dry-Fried Green Beans
A vegan home-style version of Sichuan dry-fried green beans with blistered beans, doubanjiang, garlic and Sichuan peppercorns.
Simple Bhindi Pyaz
Bhindi pyaz cooks okra with onion over high heat so the pieces stay separate.
Simple Chole Pulao
Chole pulao cooks chickpeas into the rice so one pot does the work of two dishes.
Sindhi Aloo Tuk
Aloo tuk fries potato slices twice, flattening them between, so the outside shatters and the inside stays soft.
Sindhi Bhey Aloo
Bhey aloo cooks lotus root with potato in a Sindhi tomato gravy, the lotus staying crisp throughout.
Sindhi Bhuga Chawal
Bhuga chawal cooks rice with deeply browned onion, which colours and sweetens the whole pot.
Sindhi Dal Pakwan
Dal pakwan pairs a thick chana dal with crisp fried flatbreads, the Sindhi Sunday breakfast.
Sindhi Karela Basar
Karela basar cooks bitter gourd with a large amount of onion, the Sindhi way of taming it.
Sindhi Koki
Sindhi koki is a thick wheat flatbread kneaded with onion and green chilli, cooked slowly so it stays firm and travels well.
Singhare Ki Puri
Singhare ki puri fries water chestnut flour dough, one of the few flours allowed while fasting.
Soft Phulka (Roti / Chapati)
Soft Phulka is an everyday whole wheat roti cooked on a tawa and finished over flame until it puffs with light brown spots.
Soft Spongy Idli
Idli steams a fermented rice and dal batter into soft rounds, eaten with sambar and chutney.
Sookha Aloo Matar
Sookha aloo matar cooks potato and peas dry with ginger and green chilli.
Sookha Kathal Masala
Sookha kathal masala cooks raw jackfruit dry, browned hard so the pieces turn meaty.
Sookha Rajma Masala
Sookha rajma masala cooks kidney beans dry in a thick masala rather than the usual gravy.
Sookhi Aloo Gobi
Sookhi aloo gobi cooks cauliflower and potato dry, the standard lunchbox sabzi.
Sookhi Gajar Matar
Sookhi gajar matar cooks carrot and peas dry, sweet enough to need very little spice.
Sookhi Gobi Ki Sabzi
Sookhi gobi ki sabzi cooks cauliflower dry with onion until the florets brown at the edges.
Sookhi Lauki Ki Sabzi
Sookhi lauki ki sabzi cooks bottle gourd dry with green chilli and no onion or garlic.
Sookhi Methi Matar
Sookhi methi matar cooks fenugreek leaves with green peas dry, the peas taking the edge off the bitterness.
Sookhi Turai
Sookhi turai cooks ridge gourd dry with onion and tomato until all its water has gone.
Sookhi Urad Dal
Sookhi urad dal cooks split black gram until the grains stay separate rather than turning creamy.
Sopa de Fideo (Mexican Noodle Soup)
A light, comforting Mexican tomato noodle soup made with toasted vermicelli, tomato, onion, garlic, and coriander.
Sopa de Quinua (Andean Quinoa Vegetable Soup)
A comforting Andean quinoa soup with potato, pumpkin, peas, celery, and warming spices.
South Indian Beetroot Poriyal
Beetroot poriyal is a dry South Indian stir-fry, the beetroot grated and finished with fresh coconut.
South Indian Coconut Mango Rice
Coconut mango rice tosses rice with fresh coconut and grated raw mango, sour and sweet at once.
South Indian Coconut Rice (Thengai Sadam)
Coconut rice tosses cooked rice with fresh coconut and a mustard and dal tempering.
South Indian Cowpea Salad
Cowpea sundal tosses boiled cowpeas with coconut and a mustard tempering, offered at South Indian temples.
South Indian Drumstick Masala
Drumstick masala simmers moringa pods in a coconut and tomato gravy, the pods scraped at the table.
South Indian Keerai Kootu
Keerai kootu simmers spinach with mung dal and ground coconut into a soft Tamil side dish.
South Indian Kollu Sundal Salad
Kollu sundal tosses boiled horse gram with coconut and a mustard tempering.
South Indian Lemon Rice
Lemon rice tosses cooked rice with lemon juice, peanuts and a mustard tempering, eaten warm or packed for later.
South Indian Mushroom Pepper Fry
Mushroom pepper fry is a dry South Indian sabzi finished with coarsely crushed black pepper and curry leaves.
South Indian Navratri Kadalai Sundal
Navratri kadalai sundal is a South Indian black chickpea prasad tossed with coconut oil, mustard seeds, urad dal, curry leaves and coconut.