7 Best Bangladeshi Vegan Recipes For Your Kids In 2023

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7 Best Bangladeshi Vegan Recipes For Your Kids

The foundation of vegetarian cuisine is food that adheres to vegetarian guidelines and does not contain meat or animal tissue products. Several vegetarian foods are available in Bangladesh, including some designed specifically for a vegetarian or vegan diet.

Bhaat-aloo-bhaate-kacha lonka is the preferred comfort dish for most Bengalis (rice, Bengali style mashed potatoes and green chilli). Bengal has a sophisticated and nuanced culinary tradition, but its vegetarian cuisine is soul-satisfying.

The importance of the veggies' cuts, the variety of masalas, and the usage of ginger as a key element are all stressed. Here I've described most popular ones so you may try these vegan Bangladeshi recipes.

1. Bangladeshi Vegetable Bhuna

This succulent, traditional vegetable bhuna will dazzle your loved ones.

Prep time: 15 minutes | Cook time: 40 minutes | Total time: 55 minutes | Servings: 4

Ingredients

Courgette: 1, thickly sliced
Small butternut squash: 1, cut into large cubes
Brown onion: 1, chopped finely
Medium potatoes: 2, peeled and cut into big cubes
Cauliflower: ½ medium head, cut into small florets
Aubergine: 1, cut into big chunks
Panch phoron: ¾ teaspoon ground
Turmeric: 1½ teaspoon
Chilli powder: 1½ teaspoon (less if you don't want it spicy)
Ginger-garlic purée: 1 teaspoon
Vegetable oil: 4-5 tablespoons
Green chillies: 3, sliced in half lengthwise
Salt to taste

Method

Vegetable bhuna, called sobji bhuna in Bangladesh, is a common vegan item for every family.
In vegetable oil, fry the onions until they are golden.
Add the puréed ginger and garlic to the other spices. Stir often to prevent the herbs from burning throughout the one minute of cooking.
To prepare the spices, add ½ cup of water. Once the water decreases and the oil becomes surface, add the potatoes, butternut squash, salt, and an additional ½ cup of water.
Once the potatoes and butternut squash are ready to boil, if required, add extra water. There shouldn't be much water left over because the finished product should be a bhuna.
Add the coriander, chiles, and salt to taste in the last few minutes of cooking. Cook the vegetables until they are tender, the water has almost completely evaporated, and the oil has risen to the surface.
Serve with hot chapatis or with rice.

2. Ghugni Recipe

The yellow pea, also known as matar (motor), is cooked in a curry called ghugni. The yellow pea is first boiled after soaking the next day. It has intact cooked matars and is a semi-liquid curry with a texture that is neither too watery nor too dry. There are many ways to create ghugni, a common breakfast or snack food in Bengal and Orissa.

Prep time: 20 minutes | Cook time: 35 minutes | Total time: 55 minutes | Servings: 5

Ingredients To Cook The Peas

Dried white or yellow peas: 1 cup
Water: 2½ cups
Turmeric powder: ½ teaspoon
Salt: 1 teaspoon

Other Ingredients For Ghugni

Potato: 1 large, diced
Onion: 1 large, finely chopped
Ginger: 2 inches, peeled and diced
Green chillies for paste:
Garlic paste: 1 teaspoon
Tomato: 1 large, deseeded and diced
Green chillies: 2, whole or half slit
Bay leaf: 2
Dry red chillies: 2
Cinnamon stick: 1-inch
Cumin seeds: ½ teaspoon
Turmeric powder: ½ teaspoon
Red Chilli powder: 1 teaspoon
Cumin powder: ½ teaspoon
Coriander powder: ½ teaspoon
Garam Masala powder: ¼ teaspoon
Bhaja masala: 1 teaspoon
Sugar: 1 teaspoon
Boiled peas stock: 2 cups
Mustard oil: 2 tablespoons
Onion: 2 tablespoons, finely chopped, for garnishing
Green Chilli: 1, finely chopped, for garnishing
Bhaja masala: 1 pinch for garnishing
Lemon wedge, for serving: 1

Method

Put the dried peas in a big bowl and cover with enough water for at least eight hours or overnight. The dried peas will become bigger after they are wet. Therefore, it's crucial to soak it in a basin bigger than the number of dried peas.
Drain the water, then thoroughly wash the peas. Put the previously soaked peas in a pressure cooker. Into the pressure cooker, gradually add 2½ cups of water, 1 teaspoon of salt, and ½ teaspoon of turmeric powder. After stirring, secure the pressure cooker's lid.
Cook the food in the pressure cooker for three whistles at a medium temperature. Give the pressure cooker a chance to stand and completely release the pressure.
Divide the liquid and cooked peas into two separate bowls. Contrarily, place the ginger pieces and green chillies in the tiny jar of the grinder and pulse until smooth paste forms. It is adding a little water if necessary Set it aside.
Heat up the pan before adding 2 tablespoons of mustard oil.
Add 2 dry red chillies, 1 bay leaf, 1-inch cinnamon stick, and ½ teaspoon cumin seeds to the pan once the oil is hot and watch them sizzle. It gave the pan a good toss after adding the finely chopped onions.
Cook it for 5 to 6 minutes over a medium flame. In between, stir. Put garlic, ginger, and green chilli paste in the pan.
Cook it over a low flame for a couple of minutes to eliminate the natural scent. Mix in potato chunks after adding them to the pan. For four to five minutes, cook it with the lid on low heat.
Mix well after adding the tomato chunks, salt, and turmeric powder to the pan. Cook the vegetables until they are fully cooked in the covered pan over a low temperature.
Mix thoroughly after adding ½ teaspoon of cumin, coriander, and red pepper flakes to the pan. Cook the masala for 1 to 2 minutes on the lowest burner while adding 2 teaspoons of water. Put the boiled yellow peas and 2 green chillies into the pan and stir well. Cook it for a further few minutes while covering the pan.
Add the 2 cups of cooked yellow pea stock in the pan from Step 4 and give it a good swirl. Allow the gravy to boil while covering the pan. Add ¼ teaspoon of garam masala powder, 1 teaspoon of bhaji masala, and 1 teaspoon of sugar to the pan on low heat.
Give the gravy another two minutes to boil on the lowest heat. Put the pan down and turn off the flame. Serve the ghugni in a bowl with some chopped green chillies, onions, and bhaja masala sprinkled on top.

3. Labra Recipe

Bangladesh and Calcutta prepare labra, a traditional vegetarian morning meal.

It is a delicious mixture of vegetables cooked with spices. This can prepare for Bengali New Year and Durga Puja. The five spice, also known as Panch Phoran, gives this vegetarian curry its distinctive flavour.

Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes | Servings: 2

Ingredients

Potatoes: 2, cut lengthwise
Brinjals: 2, chopped
Radish: 2, chopped
Cabbage: 2 cups, chopped
Cauliflower: 1, cut into florets
Pumpkin: 1, cut into pieces
Asafoetida: 1 pinch
Panch Phoran
Ginger, grated
Green chillies: 3-4 slit
Mustard oil
Turmeric powder: ½ teaspoon

Method

In a heating pan, add dry chillis, asafoetida, and panch phoran.
Then add the vegetables one at a time. Potatoes go in first, then the other vegetables, excluding pumpkin, after a little frying, and brinjal comes last.
Cook at a medium temperature while adding salt and turmeric.
Add the pumpkin and a little sugar now. Stir in the shredded ginger after adding it.
If the potatoes haven't softened after five minutes, check again. Cook for a little longer over a low flame.
Serve alongside warm khichdi or steamed rice.

4. Bengali Doi Potol Recipe

This pointed gourd or parwal curry is a non-onion, non-garlic curry. One of Bengali cuisine's most coveted simple vegetarian recipes is a rich-looking stew made with yogurt and a few spices.

Prep time: 15 minutes | Cook time: 25 minutes | Total time: 40 minutes | Servings: 4

Ingredients

Pointed gourd: 10 (Parval)
Curd: 100 grams (Dahi / vegan yogurt)
Gram flour: 1 teaspoon (besan)
Ginger: 1 teaspoon grated
Poppy seeds: 2 teaspoons, ground to paste
Mustard seeds: 2 teaspoons (Rai/ Kadugu) , ground to paste
Cumin seeds: ¼ teaspoon (Jeera)
Dry red chilli: 1
Bay leaf: 2 (tej patta)
Cumin powder: ½ teaspoon (Jeera)
Coriander powder: ½ teaspoon (Dhania)
Turmeric powder: ½ teaspoon (Haldi)
Red chilli powder: ¼ teaspoon
Green chillies: 2
Garam masala powder: ¼ teaspoon
Mustard oil to cook
Sugar: 1 teaspoon
Salt to taste

Method

To prepare Bengali Doi Potol (Pointed Gourd In Thick Yogurt Based Gravy), remove the skin of the potol and parwal and cut them in half on each side. Make sure to keep the base. Add a little salt and toss these.
Heat oil in a kadai with a deep bottom. Lightly fry the potol/parwal, then take it out and set it aside. Simmer on low heat while frying, then fry them with cover.
Add a little extra oil. Add Bay leaf, red chilli, and cumin seeds. Add ginger paste when they begin to sputter.
Add posto/poppy seed paste and some water to the oil once the raw ginger smells.
All dry masalas, save garam masala powder, should then be added. Add the fried potol/pointed gourd to the paste after 2 minutes of cooking.
Toss with salt and simmer for an additional 2 minutes or so.
Separately combine the yogurt and besan while adding water and sugar.
Now stir in the whipped yogurt to properly combine it with the potol. Add extra water as necessary.
Cook for about 5 minutes on low heat with a cover on top.
Remove the lid after 5 minutes. Garam masala powder should be added, and the potol or parwal should be simmered for 5 minutes or until soft.
Turn off the heat and provide hot.
Steamed rice, Bhaji Vada (lentil and vegetable fritters), Begun Bhaja, and Phulka are traditional accompaniments with Bengali Doi Potol (Pointed Gourd In Thick Yogurt Based Gravy).

5. Bangladeshi Daal Recipe

Daal is a common dish in South East Asia. It is drizzled over rice, scooped up with naan, or served with freshly sliced red onions and cucumbers. This recipe, which is similar to a stew, is not only delicious but also high in protein.

Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes | Servings: 6

Ingredients

Onion, chopped: 1
Head garlic, minced: 1
Vegetable oil: 2 tablespoon
Vegetable stock: 3 cups
Birdseye chillies, chopped: 2
Lentils: 1 cup
Tomatoes, finely chopped: 2
Turmeric: ½ teaspoon
Coriander: ½ teaspoon
Cumin: 1 teaspoon
Salt, to taste

Method

Over medium-high heat, sauté the onion and garlic in the vegetable oil for three to five minutes until they are brown.
The remaining ingredients—aside from the salt—should be added to the hot pan after adding the vegetable stock.
Stirring often, simmer the mixture for 15 to 20 minutes after bringing it to a boil.
As the daal thickens and more uniformly blends, increase the heat to medium-high and continue cooking it for 5 to 7 minutes.

6. Aloo Phulkopir Dalna

An excellent illustration of Bengali niramish ranna, or Indian vegetarian cookery, is this Aloo Phulkopir Dalna (Bengali Cauliflower & Potato Curry) recipe.

It is a vegan, nut-free, paleo-friendly, gluten-free Indian curry dish made entirely from plants. This recipe cooks potato cubes and cauliflower florets using simple Indian spices from the cupboard. You're in luck if you're seeking simple cauliflower rice recipes.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 2 people

Ingredients

Cauliflower: 1 medium, cut in florets
Potatoes: 2 medium, cut into cubes
Dry bay leaf: 1
Hing or Asafoetida: ¼ teaspoon
Cumin seeds: ½ teaspoon
Green chillies: 2
Ginger paste: 1 tablespoon
Cumin powder: 1 teaspoon
Coriander powder: 1½ teaspoons
Salt to taste
Turmeric powder: ½ + ½ teaspoon
Sugar: 1 teaspoon
Garam masala powder: ½ teaspoon
Vegan butter: 1 teaspoon (optional)
Mustard Oil: 2 + 2 tablespoons

Method

The uniformly cut cauliflower florets add to the heated mustard oil in a non-stick pan.
For excellent frying, season with salt and add turmeric powder. You can cover and fry at this point while maintaining low-medium heat. Take them out when you notice that they are uniformly fried and have scorched edges like this. To drain the surplus oil, use a slotted spoon.
We're also going to sauté the potatoes in the same pan. So, if needed, add additional oil, then add the potato cubes. You can cover the pan with a lid once more for the potatoes to cook properly.
Insert a knife into one of the cubes' centers to see if it is properly cooked.
Put the potato cubes aside while you heat the oil with the hing, cumin seeds, dried bay leaf, and green chilies. Mix everything well.
Now, include the fried cauliflower in the mixture.
Add freshly grated ginger, cumin powder, and coriander powder. To ensure that the spice powder is well combined, thoroughly stir everything.
At this point, season with salt and add the sugar, red chili powder, and turmeric powder. Be sure to combine thoroughly. If necessary, add a little water and thoroughly mix everything. Only do this if you believe the spices are in lumps or must be well combined.
Add vegan butter (optional) and garam masala powder before turning off the heat. Serve after turning off the heat.

7. Aloo Posto

A traditional and well-known Bengali (East Indian) dish called aloo posto, or potatoes in poppy seed paste, may be prepared in only 5 minutes using only 4 ingredients. Aloo Posto recipe with accompanying video.

Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes | Servings: 4 people

Ingredients

Poppy seeds: 40 grams
Green chillies: 4
Mustard oil: 2 tablespoons + extra for drizzling on top
Potatoes: 500 grams, peeled and cubed
Water: 1 cup
Salt to taste

Method

Blend poppy seeds, water, and one green chilli into a smooth paste.
Heat mustard oil in a pan.
You can add potatoes and any additional green chillies. After 2 minutes of frying, add the salt and water. Cook potatoes after 7 to 10 minutes with the lid on.
Add poppy seed paste, stirred, and heat turned off immediately..
Serve hot with dal and white rice after drizzling some mustard oil.

A Short Story Of Bangladesh

Bangladesh played a significant role throughout the Mughal era of the South Asian empire before to the British Raj. Under the Mughal Empire, Dhaka's hustling and bustling capital city were founded as a fort city and commercial metropolis. Due to its location directly above the Bay of Bengal, the region was easily accessible to foreign traders from all over Europe, which led to it being the center of thriving commerce and opening its doors to many cultures.

During the colonial period of British authority, the resources of this formerly prosperous region were utterly looted, and it was completely deindustrialized.

The division of the Bengal state into West Bengal and East Bengal during the 1947 Partition of India signaled the end of colonialism.

East Bengal was incorporated into Pakistan because of its predominately Muslim population, and following much unrest, hostility, and war, it finally attained independence in the early 1970s, becoming the independent nation today known as Bangladesh.

Conclusion

Spices are the main component of Bangladeshi cuisine. The spices that the meat is cooked in, rather than the meat itself, are what give the dishes their flavour. Therefore, since meat serves only as a carrier for flavour, it may be easily replaced by a plant-based alternative. So don't miss trying these vegan Bangladeshi recipes.

I trust you enjoyed this article about the 7 Best Bangladeshi Vegan Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!

JeannetteZ

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