Comforting Vegan Dal (Inspired by Plant-Based India)
There are countless dal recipes out there—using different lentils, spices, and aromatics—but this one has quickly become a favourite in my home kitchen. I can’t take credit for it; it’s adapted from the beautiful cookbook Plant-Based India by Dr. Sheil Shukla.
I’ve slightly increased the portion size (the original doesn’t make quite enough for leftovers) and rewritten the method for myself—as I do with any recipe I make often. Once something enters my regular rotation, I always refer to my own notes rather than flipping back through a book.

Why I Love This Dal Recipe
This simple Indian dal is cozy, satisfying, and full of warm, earthy flavour. I love serving it with steamed basmati rice and homemade vegan naan—but ideally with a spread of dishes, which feels most natural when I cook Indian food at home.
Some favourite pairings:

• Curried potatoes and peas
• Rajma (kidney bean curry)
• Palak tofu (spinach and tofu)

Recipe Notes & Ingredient Tips
This dal is straightforward to make, but you may need to stock up on a few Indian pantry staples if you’re new to cooking this cuisine. If you cook Indian food often, you might already have most of these ingredients on hand.

Curry Leaves
For a long time, I skipped this ingredient because I couldn’t find them locally. Now they seem to be in every grocery store I go to—in generous, inexpensive bags.
If you do find them, toss the whole bag into your freezer. They last almost indefinitely and bring an incredible fragrance and authentic touch to the dish. That said, if you can’t get them, don’t worry—you’ll still end up with a flavorful dal.

Black Mustard Seeds
The first time I made this dal, I couldn’t find black mustard seeds, so I used yellow mustard seeds instead. After a quick search, I learned that yellow seeds are milder, so I used a bit more than the recipe called for.

I’ve since made the dish using black mustard seeds as intended—and I think I prefer it that way. It could be psychological, but the flavour feels deeper and more traditional.
Moral of the story: use black mustard seeds if you can find them; yellow will work in a pinch—just adjust the amount slightly to suit your taste.


Asafoetida (Hing)
What is asafoetida? Also known as hing, asafoetida is a dried gum resin from the Ferula plant—native to regions like Iran and Afghanistan. In Indian cuisine, it’s used as a pungent seasoning known for its sulfur-rich aroma, often described (not-so-flatteringly) as “stinking gum.” But don’t let the smell scare you off!

When I first bought a jar of asafoetida, I was convinced I hated it. The smell is strong, and definitely not what you'd call "inviting." In fact, the jar sat untouched in my cupboard for a couple of years.
Lately, I’ve started using a tiny pinch in my curries, and I really believe it adds something special. The flavor it imparts—once cooked—is subtle, savory, and complex. It’s one of those background notes that builds depth and nuance in a dish.

That said, if you don’t have it or don’t want to use it, you can leave it out and still end up with a delicious dal.

Cinnamon Sticks
Cinnamon sticks are a pretty common pantry item, but I’ve noticed just how expensive they’ve become lately. That said, I love using them in this dal recipe, and in golden milk, so I usually have some on hand. I haven’t personally tested this dish using ground cinnamon in place of the sticks, but I don’t see why it wouldn’t work. The cinnamon sticks do add a beautiful aesthetic—visually striking as they tuck into the dal—but if cost is a concern and you already have ground cinnamon, go ahead and try a pinch. I’d suggest starting with 1/8 to 1/4 teaspoon.

Lime and Cilantro
I always finish this dal with a squeeze of fresh lime juice, and often serve extra lime wedges on the side. While bottled lime juice or even lemon juice would work in a pinch, fresh citrus really shines here. As for cilantro—it’s delicious, but optional. If you don’t love it, can’t find it, or want to skip the extra expense, the dal will still be lovely. Plus, the recipe already includes ground coriander (the dried seed of the cilantro plant), which lends a related (though not identical) flavour note.

Serving Suggestions
This dal pairs beautifully with:

• Steamed rice 
  
• Vegan naan or roti
  
• Other curries or vegetable dishes for a full Indian-inspired meal

Mung Beans. I soak these overnight - or even a bit longer. They soften up a lot, and then need very little cooking time. Not a step you can skip, so while the recipe comes together really quickly once the beans are soaked, you do have to plan a bit ahead. 

Then it's simply a matter of adding garlic, ginger, spices to a pan with oil. Adding tomato, the beans and water. This recipe doesn't even require chopping an onion. Measure out the spices, chop the tomato, garlic and ginger. Easy. 

The image on the right is once the mung beans are fully cooked. I top them with water and simmer. Then taste and if beans are still not softened, I just add a bit more water. You want to reduce it, but not completely. It should still look a bit "soupy", like the image on the right. 

The Best Veggie TVP Chili (Vegan + High Protein)

This veggie TVP chili has quickly become my absolute go-to comfort meal. I’ve shared a black bean chili recipe before on the blog, but I think I might like this one even more. It has that classic, hearty flavour I remember from childhood, and thanks to textured vegetable protein (TVP), it delivers a seriously satisfying meaty texture—without any actual meat.

Why You'll Love This Vegan TVP Chili
If you’re looking for a high-protein vegan chili that could easily impress both veggie-lovers and meat-eaters alike, this is the one. Whether you're cooking for your family or meal-prepping for the week, this recipe checks all the boxes. I served it at the restaurant where I work and got great reviews from staff and customers. 

The flavour starts with a base of onion, carrot, celery, and bell pepper. I also include mushrooms, which may not be traditional in chili, but I love the earthy depth they bring. (Of course, you can skip them if you’re not a fan.)

For beans, I use a combination of kidney beans and black beans. You can use just one variety if you like, but I enjoy the variety in texture and colour. Kidney beans are probably the most classic option, but honestly, any will work beautifully.
​
If you're new to TVP (textured vegetable protein), this is a great place to start. It absorbs flavour like a sponge and gives this chili that familiar, cozy texture of ground beef—making it one of the best plant-based chili recipes out there.

Ingredients You'll Need

• Olive oil
  
• Onion
  
• Celery
  
• Carrot
  
• Garlic
  
• Mushrooms (optional, but recommended)
  
• Bell peppers
  
• Tomato paste
  
• Red chili flakes
  
• Chili powder
  
• Smoked paprika
  
• Curry powder
  
• Celery salt
  
• Dried oregano
  
• Brown sugar
  
• Whole canned tomatoes
  
• Water
  
• Textured vegetable protein (TVP), rehydrated
  
• Bay leaves
  
• Salt and pepper
  
• Kidney beans
  
• Black beans

What is TVP? TVP (Textured Vegetable Protein) is a popular plant-based meat alternative made from soy. It has a satisfying, meaty texture and easily absorbs the flavours of whatever dish you're cooking—making it ideal for recipes like vegan chili, tacos, spaghetti sauce, burgers, and more.
TVP is a complete source of plant-based protein, meaning it contains all nine essential amino acids. It's also high in protein, low in fat, and shelf-stable, making it a great pantry staple for vegan and vegetarian cooking.
You can usually find TVP in the health food section of grocery stores, in bulk food stores, or online.

Can I make this vegan chili without mushrooms?
YES. You can definitely make this without the mushrooms. I add them at home - because I love the flavour and texture - but at the restaurant I always leave them out.

Does this chili freeze well?​
YES. This chili freezes really well. If you aren't going to eat it all up within 5 days - freeze what you won't be eating. I like to divide in smaller food storage containers for freezing so I can just pull out a bit at a time. 

Did you make this vegan TVP chili?
Let me know how it turned out in the comments below. I love hearing your tweaks, additions, and how it was received!”

The base of chili begins with mirepoix. (onion, celery & carrot)

Then I add garlic, bell peppers followed by tomato paste and a delicious blend of spices. 

TVP and mushrooms add amazing meaty texture. 

A can of whole plum tomatoes. I try to buy organic if I can. (Watch for sales!)

Then I simmer it with oregano, bay leaves and celery salt. A bit of brown sugar to balance the acidity of the tomatoes. 

I add my beans towards the end to gently simmer 10 - 15 minutes longer, then I taste and adjust seasonings.