Lifestyle

For this year’s festive spread, vegan snacks are coming to the forefront, such as interesting spins on traditional sweets or high-end gourmet-like treats. But all of them promise gastronomic fervour, while being cruelty-free.

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We have curated 4 chef-approved snack recipes that are vegan, which you can add to the menu, ensuring every guest feels welcome, regardless of their dietary restrictions.

1. Besan ladoo rochers

Recipe by: Pooja Masurkar, founding chef and culinary innovator at Pause in Mumbai

A. Besan ladoo base-

Ingredients:

• Besan (chickpea flour) – 60 g
• Khandsari sugar – 40 g
• Water – 50 g
• Cashew butter – 20 g
• Cardamom powder – ⅛ tsp (a pinch)
• Nutmeg powder – ¼ tsp
• Vegan butter – 10 g

Method:

• Roast besan slowly until dark golden brown and nutty.
• In a separate pan, heat sugar and water until the sugar melts completely.
• Combine the syrup and vegan butter with the roasted besan.
• Add cashew butter and spices, mixing well until smooth and cohesive.
• After resting (4 hours or overnight), portion into ~20 g balls.
• Place a hazelnut in the centre of each, roll smooth, cling-wrap, and freeze for an hour before glazing.

B. Chocolate glaze-

Ingredients:

• Dark chocolate (70%) – 80 g
• Neutral oil – 10 g
• Cocoa butter – 20 g
• Pinch of salt
• Roasted chopped hazelnuts – 50 g

Method:

• Melt the chocolate and cocoa butter gently.
• Stir in oil and salt until smooth and glossy.
• Mix in the roasted hazelnuts.
• Temper before coating — bring the chocolate to the perfect shine and snap by cooling and gently reheating it to ~31°C.

Finishing touch:

• Once glazed, let the Rochers set until the chocolate firms up and catches the light with a soft sheen.

2. Vegan dark chocolate mousse

Recipe by Chef Shreyas Bhat, culinary director at Gaia in Bangalore

Ingredients:

• Silken tofu – 200g
• Soy milk – 50g
• Vegan dark chocolate – 200g
• Brown sugar – 50g (optional)

Method:

• Blend the tofu and soy milk in a blender till smooth with the brown sugar
• Melt the dark chocolate in a microwave or on a hot water bath.
• Add the melted chocolate to the blender with the beaten tofu and blend till smooth.
• Pour the mixture into your choice of moulds or into an airtight container and refrigerate overnight.
• Serve with a sprinkle of sea salt, extra virgin olive oil, roasted pistachios, macerated figs and a berry coulis.

3. Coconut pudding with blueberry compote, salted crunch and rose cookie

Recipe by Chef Karan Upmanyu, Chef and Partner of ParTTwo in Bangalore

Ingredients:

• Coconut Pudding
• Coconut Milk – 400 g
• Coconut Water – 350 g
• Coconut Cream – 200 g
• Lemon Zest – 20 g
• Kaffir Lime Leaves – 10 g
• Lemongrass – 10 g
• Galangal – 3 g
• Agar-Agar – 4 g
• Tender Coconut Flesh (chopped) – 300 g
• Blueberry Compote (or any berries of choice)
• Blueberries – 440 g
• Kaffir Lime – 6 g
• Brown Sugar – 60 g
• Orange Zest – 4 g
• Lemon Juice – 4 g
• Sherry Vinegar – 10 g (substitute any fruit vinegar)
• Salted Coconut Crunch
• Sugar – 250 g
• Flour – 250 g
• Fresh Toasted Coconut – 250 g
• Coconut Oil – 250 g
• Salt – 8 g
• Rose Cookie (Easily available at hot chip shops or bakeries)
• Rice Flour (fine) – 166 g
• Sugar – 15 g
• Coconut Milk – 30 g
• Salt – 1 g
• Oil – 2 g
• Sesame Seeds – 3 g
• Water – 5 g

Method:

A. Coconut pudding

• In a saucepan, combine coconut milk, coconut water, and coconut cream.
• Add lemon zest, kaffir lime leaves, lemongrass, and galangal. Gently bring to a simmer for 5–7 minutes to infuse flavours.
• Strain the mixture to remove aromatics.
• Return the infused liquid to the pot, add agar-agar, and whisk continuously over medium heat until dissolved (2–3 minutes).
• Fold in the chopped tender coconut flesh.
• Pour into serving bowls and refrigerate for 2–3 hours until set.

B. Blueberry compote

• Combine blueberries, brown sugar, and sherry vinegar in a saucepan over medium heat.
• Add citrus zest and lemon juice.
• Cook gently until the berries break down and the mixture thickens to a jammy consistency (8–10 minutes).
• Cool completely before using.

C. Salted coconut crunch

• Preheat oven to 160°C.
• In a bowl, combine flour, sugar, and salt. Mix in toasted coconut.
• Add melted coconut oil and toss until evenly coated.
• Spread on a parchment-lined baking tray.
• Bake 15–20 minutes, stirring halfway, until golden brown and crisp.
• Cool completely and store in an airtight container.

D. Rose cookie

• Whisk all ingredients together in a bowl until smooth and lump-free; the batter should coat the back of a spoon.
• Heat oil in a deep frying pan and preheat the rose cookie iron.
• Dip the hot iron halfway into the batter, then immediately place it into hot oil.
• Shake gently until the cookie separates and turns golden brown.
• Drain on paper towels and cool completely.

To assemble

• Top the set coconut pudding with a generous spoon of blueberry compote.
• Sprinkle cooled salted coconut crunch over the top for texture.
• Place a rose cookie delicately on top.
• Optional garnish: Edible flowers, micro mint, or a drizzle of reduced blueberry syrup.

4. Vegan tres leches with rose petals and pistachios

Recipe by Chef Suresh Kumar, founder of Marseli in Bangalore

Ingredients:

A. For the cake

• 1½ cups all-purpose flour
• 2 Tbsp cornstarch
• ¾ cup sugar
• 1 Tbsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup plant milk (almond, soy, or oat)
• 1 tsp apple cider vinegar
• ½ cup neutral oil (such as sunflower or canola)
• 1 tsp vanilla extract

B. For the soak (“three milks”)

• ½ cup vegan condensed milk (coconut-based or oat)
• ½ cup full-fat coconut milk or coconut cream
• ½ cup plant milk of choice
• 1 tsp rose water (optional but recommended)

C. For the topping

• 1 cup vegan whipped cream
• 2 Tbsp crushed pistachios
• 2 Tbsp edible rose petals

Method:

• Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch baking pan.
• Make vegan buttermilk: Combine the plant milk and vinegar; let sit for 5 minutes to curdle slightly.
• Prepare the batter: In a large bowl, whisk together flour, cornstarch, sugar, baking powder, baking soda, and salt. Add oil, vanilla, and the buttermilk mixture; stir gently until smooth.
• Bake: Pour into the prepared pan and bake 25–30 minutes, or until a toothpick comes out clean. Cool for 10 minutes.
• Soak: In a separate bowl, whisk together the three milks and rose water. Poke small holes all over the cake with a fork, then slowly pour the milk mixture evenly over the top. Refrigerate for at least 3 hours, or overnight, to allow the cake to absorb the liquid.
• Finish and serve: Spread the whipped cream over the chilled cake, then sprinkle with pistachios and rose petals. Serve cold.
• Chef’s tips: Use food-grade rose petals and pure rose water for the best aroma. A little goes a long way. To intensify the nutty flavour, add 1–2 tablespoons of finely ground pistachios to the batter. Store covered in the refrigerator for up to 3 days; the texture improves as it rests.