10 Delicious Vegan Diwali Recipes, From Chivda to Ladoo

4 Mins Read

Diwali, known as the festival of lights, is celebrated all over the world and falls between November 12-16 this year. The festival symbolises the triumph of light over darkness and it is customary to spend time with your family, performing traditional activities and of course, indulging in delicious foods. Without further ado, we’ve compiled a list of ten 100% plant-based recipes that you can prepare home and enjoy during Diwali. 

1. Roasted Poha Chivda

Source: Cook with Renu

Chivda is a trail mix that features different main ingredients, and this one uses poha, known as flattened rice. One of the many snacks enjoyed during Diwali, the perfect combination of sweet and spice is irresistible!

Get The Recipe from Cook with Renu

2. Murukku / Chakli 

Source: Carve Your Craving

A savoury, crunchy snack, murukku means “twisted” in Tamil, a reference to its unique shape. It’s also known as chakli. Made with rice flour and lentil flour then deep fried, murukku is crispy, light and simply delicious.

Get The Recipe from Carve Your Craving

3. Onion Bhaji

Source: Sandhya’s Kitchen

Who doesn’t love onion bhaji? This fritter recipe calls for onions, chickpea or gram flour and a couple of Indian spices and takes only a few minutes to whip up for a total crowd pleaser. 

Get The Recipe from Sandhya’s Kitchen

4. Aloo Bonda  

Source: Indian Healthy Recipes

Another delicious fritter you can make for Diwali is aloo bonda, a ball-shaped fritter made with potatoes and coated in a rice flour and chickpea flour paste before deep frying. It’s perfect paired with some coconut or tomato chutney.

Get The Recipe from Indian Healthy Recipes

5. Aloo Ki Sabzi 

Source: Fun Food Frolic

This is a classic Indian curry that is made with potatoes, tomatoes, ginger and spices, and is scrumptious puri or rice on the side. While the below recipe calls for ghee, it also says you can sub it out for mustard oil, coconut oil or some vegan butter to make it totally plant-based.

Get The Recipe from Fun Food Frolic

6. Mixed Veg Khichdi

Source: Vegan Richa

Khichdi or Kitchari is a warming dish made with rice and lentils. Mixed with loads of veggies like chopped carrots, cauliflower and tomato and aromatic spices like garam masala, turmeric and bay leaves, this hearty meal is easy to make in a large pot (or even instant pot!) for a big family.

Get The Recipe fromVegan Richa

7. Vegan Barfi

Source: Holy Cow Vegan

This chickpea fudge is a traditional Indian dessert that deserves a place in your dinner spread. Swapping out the dairy for coconut oil and made with cashews, coconut sugar almonds, cardamom and some nuts for garnish, what’s not to love?  

Get The Recipe from Holy Cow Vegan

8. Vegan Coconut Ladoo

Source: Vegan Richa

Containing just five ingredients and ditching the condensed milk in the traditional version for coconut milk, these fudgy coconut ladoo are gluten-free, cruelty-free and simply bites of pure sweetness, perfect for Diwali. 

Get The Recipe from Vegan Richa

9. Creamy Rice Kheer

Source: Sanjana Feasts

Why not make a comforting bowl of rice pudding? This rice kheer recipe is a vegan take on the classic pudding, using oat milk and oat cream instead of dairy and infused with saffron, vanilla bean paste, rose water, chopped almonds and golden raisins. 

Get The Recipe from Sanjana Feasts

10. Vegan Gujiya 

Source: Sanjeev Kapoor

Gujiya is a sweet deep-fried dumpling that is usually fried with ghee but this version ditches the step by baking these beautiful semi-circles filled with cashews, almonds, pistachios, dates and other dried fruits.

Get The Recipe from Sanjeev Kapoor

Lead image courtesy of Fine Dining Lovers.


  • Sally Ho

    Sally Ho is Green Queen's former resident writer and lead reporter. Passionate about the environment, social issues and health, she is always looking into the latest climate stories in Hong Kong and beyond. A long-time vegan, she also hopes to promote healthy and plant-based lifestyle choices in Asia. Sally has a background in Politics and International Relations from her studies at the London School of Economics and Political Science.

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