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Festivals in India are known for their rich food traditions that have been passed down through generations. Each festival has its own set of recipes that are associated with religious practices and family memories. At the same time, there is a growing interest in plant-based food across the country. Some people are making this change because of health, while others follow vegan choices for environmental or ethical reasons. This shift has led to many kitchens experimenting with ways to prepare festive dishes without animal products. The focus is always on keeping the spirit of the celebration alive while still ensuring that the food is enjoyable for everyone. These alternatives allow people to celebrate with familiar tastes while also following a plant-based lifestyle.
Vegan Laddus And Barfis
Sweets are at the heart of every celebration, and laddus and barfis are always present during Ganesh Chaturthi, Diwali and other festivals. Traditionally, they are made with ghee and milk. In vegan kitchens, ghee is replaced with cold-pressed oils such as coconut or groundnut oil, while milk can be substituted with almond, cashew or oat milk. For richness, nut butters or coconut cream are often added. Besan laddu prepared with coconut oil gives the same roasted flavour that families expect, and cashew milk barfi can be set firmly with jaggery instead of refined sugar. These recipes show that vegan sweets can hold the same position of importance on festive thalis as the traditional versions.
Dairy-Free Kheer And Payasam
Kheer and payasam mark special occasions in many Indian homes, and they are often made as offerings before being shared with the family. The base of these dishes is usually cow’s milk simmered with rice, vermicelli or sabudana. For a vegan option, cooks can use almond milk, cashew milk or coconut milk. Coconut milk, in particular, works well with jaggery to make Kerala-style ada pradhaman or payasam. Almond milk simmered with basmati rice produces a fragrant kheer that feels light yet satisfying. These versions keep the ceremonial value intact and allow people who avoid dairy to take part fully in the festive meal.
Vegan Savoury Snacks
No Indian festival is complete without savoury snacks served alongside sweets. Popular items such as chakli, murukku, namakpara and mathri are traditionally made with ghee or butter in the dough. Vegan adaptations use vegetable oil or cold-pressed sesame oil in the same recipes. These changes do not interfere with the crispness of the snack. In fact, chaklis fried in groundnut oil remain crunchy for days and are just as tasty. For stuffed savoury dishes like samosas or kachoris, the dough can be kneaded with oil instead of ghee, and the fillings are naturally plant-based when made with spiced potatoes, peas or lentils. In this way, families can continue to prepare large batches of snacks during festivals without relying on dairy ingredients.
Plant-Based Modaks
Ganesh Chaturthi is closely associated with modaks, which are considered the favourite sweet of Lord Ganesha. The classic filling combines jaggery and grated coconut, and the outer shell is made from rice flour. The traditional recipe often uses ghee to grease the moulds and add aroma. In vegan preparations, coconut oil is used instead, which matches the flavour of the filling. Steamed ukadiche modaks taste just as authentic with this small adjustment. For fried modaks, the dough can be made with whole wheat flour and oil, and the result is a crisp and flavourful sweet that is entirely plant-based. This makes it possible for vegan families to join in the tradition of offering modaks at home.
Vegan Halwas
Halwa is another dish that has strong ties to festivals such as Navratri, Diwali and Holi. Suji halwa, carrot halwa and moong dal halwa are prepared in homes across the country during celebrations. The base of halwa recipes usually requires generous amounts of ghee and milk. For vegan versions, cooks use almond milk or oat milk, and ghee is replaced with coconut oil or sunflower oil. Carrot halwa prepared with almond milk and sweetened with dates has become popular in many health-conscious homes. Suji halwa made with cashew milk retains the same richness and can still be distributed as prasad in temples or community gatherings. These adaptations prove that even the most traditional recipes can be prepared in a plant-based way without reducing their festive significance.
Vegan Puran Poli
Puran poli is a festive flatbread enjoyed during Holi and Gudi Padwa in Maharashtra and in similar forms across other states. The traditional dough is made with wheat flour and ghee, and the filling of chana dal and jaggery is usually cooked with milk or clarified butter. In a vegan preparation, the dough is kneaded with oil, and the filling is cooked using water and a small amount of coconut oil. The flavour of jaggery and cardamom still comes through strongly, which ensures that the festive feel of the dish remains intact. When roasted on a pan with vegetable oil, the puran poli turns golden and soft, making it suitable for every family member, including those who prefer plant-based meals.
