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September 16, 2025
Vegan Vegetable Masala Recipe
Vegan vegetable masala offers customizable Indian-inspired recipe using any favorite vegetables while allowing protein additions like tofu or legumes for complete plant-based nutrition. This flexible preparation demonstrates how traditional masala techniques can accommodate various dietary preferences while maintaining authentic spice combinations and flavoring methods. The customizable nature encourages creativity while the Indian-inspired approach ensures genuine flavor development and traditional cooking techniques. This favorite vegetable usage allows seasonal adaptation while the protein addition options provide complete nutrition for plant-based diets. The vegan preparation proves that traditional Indian cooking naturally supports plant-based eating through authentic ingredients and techniques.
Customize this Indian-inspired vegan vegetable masala recipe by using any of your favorite vegetables, and throwing in a protein like seitan, tofu, or tempeh. Serve piping hot over a bed of rice or quinoa.
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Servings:
4
Yield:
4 servings
Cook Mode (Keep screen awake)
Ingredients
1 teaspoon canola oil
½ onion, chopped
2 cloves garlic, minced
1 jalapeno, chopped
1 teaspoon ground coriander
1 teaspoon garam masala
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon salt
1 (15 ounce) can tomato sauce
1 cup coconut milk, or more to taste
1 tablespoon pure maple syrup
2 carrots, chopped
1 medium potato, peeled and chopped
1 red bell pepper, chopped
1 cup cauliflower florets, broken into bite size pieces
Directions
Heat oil in a large saute pan over medium heat. Add onion, garlic, and jalapeno peppers and cook until onion is soft and translucent, about 5 minutes. Stir in coriander, garam masala, cumin, paprika, and salt; saute until fragrant, about 1 minute. Pour tomato sauce into the pan and simmer until thickened, about 15 minutes.
Add coconut milk and maple syrup and heat until warm. Taste sauce, adding more coconut milk or spices needed.
Add carrots, potato, bell pepper, and cauliflower florets to sauce; toss well to coat. Cover, and simmer until vegetables are crisp, but fork-tender, about 10 minutes. Serve hot.
Cook’s Notes:
The more coconut milk you add, the creamier and less spicy the final result will be. I like adding up to a whole can, depending on how spicy the jalapeno has made the sauce!
You can use any vegetables you like, just aim for about 1 pound total of assorted chopped vegetables.
Nutrition Facts (per serving)
| 251 | Calories |
| 14g | Fat |
| 31g | Carbs |
| 5g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 251 | |
| % Daily Value * | |
| Total Fat 14g | 18% |
| Saturated Fat 11g | 55% |
| Sodium 889mg | 39% |
| Total Carbohydrate 31g | 11% |
| Dietary Fiber 7g | 24% |
| Total Sugars 12g | |
| Protein 5g | 11% |
| Vitamin C 75mg | 83% |
| Calcium 72mg | 6% |
| Iron 4mg | 23% |
| Potassium 1037mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
