With this quick and easy Vegan Mango Lassi recipe you will learn how to make this refreshing Indian summer drink at home. The recipe calls for easy dairy-free ingredients and you can use any fruit really, if you don’t have mangoes available!
What is Lassi?
Lassi is a popular traditional beverage from India that is known for its refreshing and cooling properties. It is a yogurt-based drink that has been enjoyed for centuries, especially in the northern regions of India, such as Punjab, Haryana, and Rajasthan. Lassi holds significant cultural and historical importance in Indian cuisine. I made it vegan by swapping the dairy yoghurt with a plant-based alternative. It’s that simple.
In its simplest form, Lassi is made by blending together yogurt, water, and sometimes a touch of sugar or salt. However, there are several variations of Lassi that have evolved over time. For instance, sweet Lassi is made by adding sugar, while salted or savory Lassi incorporates salt, spices, and even herbs like mint or coriander. Some Lassi variations also include fruit, such as mango or strawberry, to add a fruity twist to the drink.
Origin of Lassi in India
The exact origins of Lassi are not well-documented, but it is believed to have originated in the Punjab region of India. Punjab, known as the land of five rivers, has a rich agricultural heritage and is famous for its dairy products. Lassi emerged as a way to utilize the abundance of yogurt and dairy in the region.
Traditionally, Lassi was served in earthenware cups called “matkas” to keep the beverage cool in the scorching summer heat. The drink was often enjoyed as a refreshing accompaniment to spicy meals or as a way to beat the heat during hot summer days. It has since gained popularity across India and even internationally, becoming a beloved beverage in Indian restaurants worldwide.
Today, Lassi is readily available in various forms, from street-side vendors and dhabas (roadside eateries) to upscale restaurants and cafes.
So, whether you’re sipping on a classic sweet Lassi or trying a unique flavored variation, Lassi remains an iconic and cherished beverage that represents the vibrant and diverse culinary traditions of India.
Ingredients for Vegan Mango Lassi
- Plain non-dairy yogurt: I used Coconut Yogurt but you can use or Almond Yogurt or Homemade Soy Yogurt
- Fresh or frozen cubed Mango: This is about 2 ripe mangoes
- Cold water or plant-based milk: I like to add some soy milk for exit creaminess and some protein
- Sugar: You can sub with maple syrup or agave syrup
- Ground cardamom seeds: You can sub with saffron strands, rose water or vanilla extract
- Ice cubes, for serving (optional)
- Fresh mint leaves for garnish (optional)
Conclusion: Savor the exotic flavors of a Vegan Mango Lassi with this simple and dairy-free recipe. This plant-based twist on the classic Indian beverage offers a refreshing and guilt-free indulgence. Whether enjoyed as a nourishing breakfast smoothie or a delightful afternoon treat, this Vegan Mango Lassi will transport you to a tropical paradise with each sip. Experience the harmony of sweet mangoes and creamy dairy-free yogurt, and cool down this hot summer.
Try other summer mango desserts from the blog:
- Mango Basil Seed Pudding
- Mango Cardamom Nice-Cream
Creamy Vegan Mango Lassi
Ingredients1x2x3x
- 1 cup or 235 g Plain non-dairy yogurt (I used Coconut Yogurt but you can use or Almond Yogurt or Homemade Soy Yogurt
- 1¼ cups fresh or frozen cubed Mango About 2 ripe mangoes
- ¼ cup cold water or plant-based milk
- ½ cup chilled water or Ice cubes adjust for desired Lassi consistency
- 1-2 tbsp sugar or maple syrup or agave syrup
- ½ tsp ground cardamom seeds
- Ice cubes, for serving (optional)
- Fresh mint leaves for garnish (optional)
Instructions
- Freeze the yogurt in ice cube trays overnight. You can also freeze extra for smoothies and such.
- Blend all the ingredients (including the frozen yogurt cubes) until smooth. Add more sugar if required.
- Adjust consistency with more water or plant-based milk if needed and blend again.
- If desired, add a few ice cubes to the blender and blend briefly to chill the lassi.
- Pour the Vegan Mango Lassi into serving glasses.Garnish with fresh mint leaves for a touch of freshness and visual appeal.
- Serve the Vegan Mango Lassi immediately and enjoy the tropical bliss.
Nutrition
Here’s my version of Spicy Vegan Mac n Cheese made with simple and vegan ingredients. This recipe is a delicious variation of mac and cheese. In this recipe I add cumin seeds and aromatics like ginger, garlic, and green chili peppers which will elevate the flavor and provide a unique twist to the dish. Including diced carrots and other veggies adds both flavor and texture, making it even more delectable.
Mac and cheese is a beloved comfort food that has stood the test of time. Its creamy, cheesy goodness has made it a go-to dish for countless individuals. But what if I told you there’s a way to take this classic dish to a whole new level? Introducing Spicy Vegan Mac n Cheese, a mouthwatering variation that combines heat, aromatic spices, and wholesome veggies to create a flavor explosion. In this blog, I’ll guide you through the steps to create this irresistible twist on a traditional favorite.
Origin of Mac and Cheese
Originally, mac and cheese was prepared differently from modern methods. The dish can be traced back to the 14th century in Italy, where it was known as “macaroni pie.” However, the version we now associate with mac and cheese has its roots in England. The original preparation of mac and cheese involved boiling macaroni pasta until it was tender. The cooked macaroni was then layered with cheese in a baking dish. The cheese used was typically a mixture of cheddar or Parmesan. The assembled dish was then baked in an oven until the cheese melted and formed a golden crust on top. Over time, the dish evolved and made its way to America, where it gained popularity. It underwent variations in recipes and became a staple comfort food in American cuisine. Today, there are numerous versions of mac and cheese, with different cheeses, seasonings, and additional ingredients added to customize the dish to individual preferences.
Beextravegant’s Secret to Spicy Vegan Mac n Cheese
Spices and aromatics
The secret to making spicy vegan mac and cheese lies in the use of aromatics and spices. We start by infusing the dish with the flavors of cumin seeds. Fresh ginger, garlic, and green chili peppers are crushed together which complements the spiciness of the dish. These ingredients not only elevate the flavor but also infuse the sauce with a delightful kick.
Adding a veggie twist
To enhance both the taste and nutritional value, we incorporate diced carrots (and other veggies of your choice) into the dish. You can experiment with additions like green peas, string beans, cauliflower, broccoli, or potatoes – all diced into small, bite-sized pieces.
Creamy Sauce
To achieve the desired creamy and cheesy consistency in our vegan mac and cheese, we rely on a combination of vegan butter, all-purpose flour (or gluten-free flour), soy milk, and vegan cheese. I recommend using your favorite vegan cheese – whether shredded or cubed – for that gooey and indulgent experience. Although vegan cheese takes a bit longer to melt, the patience is worth it.
Ingredients and Substitutes
- 1 tbsp oil
- 1 tsp cumin seeds or ground cumin
- 3-4 large cloves of garlic
- 1-inch ginger
- 1/2 tsp ground turmeric
- 1 tsp red chili powder
- 1-3 green chili peppers (depending on heat tolerance)
- 1 carrot, diced into small pieces (you can add green peas, string beans, cauliflowers, broccoli, potatoes, etc. all diced into small pieces)
- 2 tbsp vegan butter
- 4 tbsp all-purpose flour (gluten-free flour can be used as a substitute)
- 600 ml soy milk (other non-dairy milks like almond milk or oat milk can be used as substitutes)
- 6 oz or 170 g vegan cheese (shredded or cubed)
- 12 oz or 300 g macaroni pasta or elbow pasta (gluten-free pasta can be used as a substitute)
- Handful of cilantro or coriander leaves
Ingredient Substitutes
- Oil: You can use any cooking oil of your choice such as olive oil, vegetable oil, or canola oil.
- Cumin Seeds: If you don’t have cumin seeds, ground cumin can be used as a substitute. Use ½ to 1 teaspoon of ground cumin instead.
- Veggies: You can replace carrots with other diced vegetables like green peas, string beans, cauliflower, broccoli, potatoes, or a mix of your favorite vegetables. Ensure they are cut into small pieces for even cooking.
- All-Purpose Flour: To make the recipe gluten-free, you can use gluten-free all-purpose flour or a gluten-free flour blend.
- Soy Milk: Feel free to substitute soy milk with any other non-dairy milk such as almond milk, oat milk, or rice milk.
- Vegan Cheese: Use your favorite brand and type of vegan cheese. You can choose from shredded or cubed options.
- Macaroni Pasta: If you have dietary restrictions or preferences, you can use gluten-free macaroni or elbow pasta.
Note: Adjust the quantities of spices, chili peppers, and vegetables according to your personal taste preferences and dietary needs.
How to make Spicy Vegan Mac and Cheese?
Cook the elbow pasta according to the package instructions until al dente. Drain and set aside, coated with some oil to prevent sticking.
Crush the ginger, garlic, and green chili peppers together using a mortar and pestle and set aside.
Crushed aromatics (ginger, garlic, and green chili peppers) to the pot and cook until the raw smell dissipates.
Add the diced carrots (and any other veggies) and cook for about 5 minutes on medium to medium-low heat until tender. Add the ground turmeric and red chili powder till the smell of the raw spices goes away.
Add vegan butter and let it melt. Then whisk in the flour until it forms a smooth paste.
Slowly stream in soy milk, whisking well, until fully incorporated. Let simmer for a few minutes until it thickens slightly, stirring occasionally.
Add salt, pepper, and vegan cheese to the pot, stirring well until the cheese is fully melted and the sauce is smooth and thick.
Add the cooked pasta to the sauce and stir until fully coated. Switch off the heat and stir in the chopped cilantro or coriander leaves.
Serve and enjoy your spicy and flavorful vegan mac and cheese!
I hope you enjoy making this delectable vegan spicy mac and cheese recipe! The combination of aromatic spices, creamy sauce, and perfectly cooked pasta is sure to delight your taste buds. Don’t forget to follow me for more mouthwatering recipes and culinary inspiration. Happy cooking.
Plant-Based Cooking Master Class
Check out my other recipes with a spicy twist:
- Spicy Potato dumplings
- Vegan Grilled Cheese
- Spicy Tofu Rice Stuffed Zucchini
Spicy Vegan Mac ‘n’ Cheese
Ingredients1x2x3x
- 1 tbsp oil
- 1 tsp cumin seeds
- 3-4 large cloves of garlic
- 1- inch ginger
- 1/2 tsp Ground turmeric
- 1 tsp red chili powder
- 1-3 green chili peppers depending on heat tolerance
- 1 carrot diced into small pieces (you can add green peas, string beans, cauliflowers, broccoli, potatoes, etc. all diced into small pieces)
- 2 tbsp vegan butter
- 4 tbsp all-purpose flour gluten-free if required
- 600 ml soy milk
- 6 oz or 170 g vegan cheese shredded or cubed
- 12 oz or 300 g macaroni pasta or elbow pasta gluten-free if required
- Handful of cilantro or coriander leaves
Instructions
- Cook your elbow pasta according to package instructions, al dente.
- Drain and set aside, coated with some oil to prevent sticking.
- In a mortar and pestle, crush the ginger, garlic, and green chili peppers together and set aside.
- In a medium pot, add a tbsp of oil over medium heat. Add cumin seeds and when they sizzle, become fragrant, and become a shade darker, add the aromatics (ginger, garlic, and green chili peppers) and cook it until it stops smelling so raw.
- Now add the diced carrots (and other veggies, if using) and cook it for about 5 minutes on medium to medium-low heat.
- Once the carrots are tender, add the turmeric powder and red chili powder.
- Now add the vegan butter and let it melt.
- Once completely melted, whisk in flour (gluten-free, if required) until it forms a smooth paste.
- Now, Slowly stream in milk, whisking well, until completely incorporated. Let simmer for a few minutes until it starts to thicken, stirring occasionally to prevent burning.
- Add in salt, pepper, and vegan cheese and stir well. Vegan cheese takes a bit longer to melt, so keep stirring over medium heat until fully incorporated into a nice smooth, and thick cheesy sauce.
- Add in the cooked pasta, and stir well until fully coated.
- Switch off the heat and add chopped cilantro/coriander leaves. Enjoy!
Nutrition
Discover these mouthwatering Vegan Korean Corn Dogs, a delightful plant-based version of the beloved street food sensation. Originating from South Korea, these crispy and indulgent corn dogs have captured the hearts and taste buds of food lovers worldwide. It’s so easy to veganize this delectable recipe by using your favorite vegan sausage/hot dog.
It is the perfect combination of fluffy dough, savory vegan sausages, and a satisfyingly crunchy fermented cornmeal coating. Follow this easy recipe to create your own Vegan Korean Corn dogs that will impress even the most discerning palates.
In this blog post, I will walk you through the step-by-step process of creating these delectable Vegan Korean Corn dogs. I will also provide variations and tips to customize your corn dogs to suit your taste preferences. So, let’s dive into the irresistible goodness of these Vegan Korean Corn dogs!
American Corn dog VS Korean Corn dog
When it comes to corn dogs, there are two distinct styles that have captured the hearts of food enthusiasts around the world: the American corn dog and the Korean corn dog. While both variations share a similar concept. They both have a savory sausage encased in a cornmeal batter, they each offer their own unique twists and flavors. Let’s explore the characteristics that set them apart:
- Shape and Presentation : American Corn dog : In the United States, corn dogs are typically long and cylindrical in shape. The sausage is skewered on a stick, dipped in cornmeal batter, and deep-fried to a golden brown. The result is a portable, handheld treat perfect for enjoying at fairs, carnivals, or as a quick snack. Korean Corn dog : In contrast, Korean corn dogs take presentation to the next level. They are often larger and rounder in shape, resembling a softball. This is due to the fermented batter with yeast. The corn dog is skewered, coated in a variety of creative toppings, and then fried to perfection. From panko breadcrumbs to french fries, these corndogs boast an array of exciting textures and flavors.
- Batter and Texture : American Corn dog : The batter used for American corndogs is a simple mixture of cornmeal with a touch of seasoning. The result is a crispy and slightly sweet coating that complements the savory sausage inside. The texture tends to be lighter and more bread-like. Korean Corn dog : Korean corn dogs, on the other hand, feature a unique batter that incorporates yeast to make it fluffier. This results in a chewier and thick. The batter provides a delightful contrast to the filling and toppings.
- Fillings and Toppings: American Corn dog : Traditional American corn dogs typically feature a classic hot dog or sausage as the filling. However, variations with different types of sausages, including vegetarian or vegan options, have become increasingly popular. (Hence this vegan Korean corn dog recipe). While toppings on American corn dogs are often limited to ketchup and mustard, some creative adaptations include cheese, jalapenos, etc. Korean Corn dog : Korean corn dogs offer an exciting array of fillings and toppings. In addition to the traditional hot dog or sausage, you can find variations with potatoes or cheese as the filling. Once fried, these corn dogs are rolled in various toppings. Toppings such as panko breadcrumbs, crushed potato chips, or even ramen noodles. Some vendors even offer dipping sauces like ketchup, mustard, or sweet chili sauce for an extra burst of flavor.
While both American and Korean corndogs have their own distinct characteristics, they share a common goal: to satisfy cravings for a delicious and indulgent handheld treat. Whether you prefer the classic simplicity of the American corn dog or the bold creativity of the Korean corndog, both varieties offer a delightful experience that will surely leave you craving more.
How to make Vegan Korean Corndogs?
When it comes to making corndogs vegan, it’s about finding the right substitutes to recreate the classic flavors and textures.
- Choose vegan-friendly sausages or hot dogs made from plant-based ingredients like tofu, tempeh, seitan, or even vegetables. Make sure to check the label to ensure they are free from animal products.
- Next, prepare a batter using a combination of cornmeal, flour (you can use all-purpose or a gluten-free alternative), plant-based milk (such as almond, soy, or oat milk).
- Dip each vegan sausage into the batter, making sure it is evenly coated, cover in the potatoes and pinko breadcrumbs. Then, deep-fry until golden brown and crispy.
- Serve your homemade vegan corndogs on sticks for a classic presentation, and don’t forget to pair them with your favorite vegan-friendly condiments like ketchup, mustard, or vegan Gochujang Mayo.
- With this simple substitution and a few tweaks to the batter, you can enjoy the nostalgic goodness of corndogs while keeping them entirely plant-based
Check out other vegan delights from the blog:
- Vegan Grilled Cheese Sandwich
- Vegan Spicy Mac n Cheese
Vegan Korean Corn Dogs
Ingredients1x2x3x
- 4-5 Vegan sausages hot dogs
- 1 cup lukewarm water
- 2 tablespoons white or brown sugar
- 1 package dry yeast about 2 teaspoons
- ½ teaspoon salt
- 1 cup all-purpose flour 120 g
- ¾ cup cornmeal 40 g
- 4 wooden skewers
- 1 lb 450 g peeled potato, cut into ¼ inch-small cubes, rinsed, and soaked in cold water
- 2 tablespoons all-purpose flour
- ½ cup Japanese panko breadcrumbs
- Oil for frying
- Sugar
- Gochujang mayo (optional)
Instructions
Make dough:
- Combine the warm water and sugar in a bowl. Stir well.
- Add the active dry yeast and let it sit for a few minutes until the yeast dissolves.
- Add the salt, cornmeal and flour. Mix well with a wooden spoon for about 2 minutes until it is lump-free.
- Cover and let it sit until the volume doubles in size, about 1 hour.
Prepare the potato & skewers:
- Boil a quart (1L) of water in a pan. Drain the soaking potatoes and add them to the boiling water. Blanch for 2 minutes.
- Drain the potato and rinse in cold running water to remove any excess starch.
- Drain the potato and dry the pieces with a cotton cloth or paper towel.
- Place the potato pieces into a bowl and mix with 2 tablespoons of flour and set aside.
- Skewer the vegan hot dogs on skewers or wooden chopsticks.
Shaping and frying:
- Heat 4 inches of oil in a large frying pan or wok to 320°F- 330°F (about 165 C). The pan should be deep and wide enough to immerse at least one hot dog plus the stick. If you don’t have a kitchen thermometer, use a wooden chopstick to dip a bit of dough into the oil. If it bubbles vigorously, it’s ready to fry!
- Place the diced potato on a large pan next to your bread crumbs and your batter, all in a row. Coat a hot dog skewer with the batter, turning the skewer around so it’s fully covered. You can use your hands to shape it a bit if you need to! Then roll it in the potato bits, and pack them into the batter a bit with your hands, until they stick. You need to be quick in all this and the process can get slightly messy but don’t worry it’s all worth it!
- Then roll it in the breadcrumbs until it’s completely covered before dropping the battered dog into the hot oil.
- Fry for 6 to 7 minutes until they turn golden brown and use tongs to take it out. Drain on paper towels.
- Repeat with all of your hot dog skewers.
Garnish:
- You can garnish as you like, but Korean street vendors lightly dust each hot dog in sugar.
- I like to drizzle with Gochujang mayo on top (1 tbsp gochujang mixed with 3 tbsp vegan mayo). Serve and eat right away!
Nutrition
Creamy Vegan Mango Lassi
Ingredients1x2x3x
- 1 cup or 235 g Plain non-dairy yogurt (I used Coconut Yogurt but you can use or Almond Yogurt or Homemade Soy Yogurt
- 1¼ cups fresh or frozen cubed Mango About 2 ripe mangoes
- ¼ cup cold water or plant-based milk
- ½ cup chilled water or Ice cubes adjust for desired Lassi consistency
- 1-2 tbsp sugar or maple syrup or agave syrup
- ½ tsp ground cardamom seeds
- Ice cubes, for serving (optional)
- Fresh mint leaves for garnish (optional)
Instructions
- Freeze the yogurt in ice cube trays overnight. You can also freeze extra for smoothies and such.
- Blend all the ingredients (including the frozen yogurt cubes) until smooth. Add more sugar if required.
- Adjust consistency with more water or plant-based milk if needed and blend again.
- If desired, add a few ice cubes to the blender and blend briefly to chill the lassi.
- Pour the Vegan Mango Lassi into serving glasses.Garnish with fresh mint leaves for a touch of freshness and visual appeal.
- Serve the Vegan Mango Lassi immediately and enjoy the tropical bliss.
