Vegan and Vegetarian Recipes with Cold-Pressed Oils

Cold-pressed oils are a kitchen game-changer. Packed with flavour and nutrients, they elevate vegan and vegetarian dishes. From hearty breakfasts to satisfying dinners, these oils add a delicious twist to your meals. 

But how do you start integrating them in your meal? In this blog, we discuss simple Indian vegetarian recipes with the best of cold-pressed goodness.

Cold pressed oils vegan recipes that you can try out

Let’s look at some cold pressed oils vegan recipes for lunch:

1. Poha with Cold-Pressed Coconut Oil

Ingredients:

• 2 cups flattened rice (poha)
• 1 onion, finely chopped
• 1 green chilli, chopped
• 1 potato, diced
• 1/4 cup peas
• 1/4 cup peanuts
• 1/2 tsp mustard seeds
• 1/2 tsp turmeric powder
• Salt to taste
• 2 tbsp cold-pressed coconut oil
• Fresh coriander leaves for garnish
• Lemon wedges for serving

Instructions:

1. For this vegetarian breakfast recipe, rinse the poha in water and drain well. Set aside.
2. Heat the cold-pressed coconut oil in a pan and add mustard seeds. When they splutter, add peanuts and sauté until golden brown.
3. Add chopped onions and green chilli. Sauté until onions are translucent.
4. Add diced potatoes and peas. Cook until potatoes are tender.
5. Mix in turmeric powder and salt. Add the drained poha and stir well to combine.
6. Cook for another 2-3 minutes until everything is heated through.
7. Garnish with fresh coriander leaves and serve with lemon wedges.

2. Vegetable Upma with Cold-Pressed Sesame Oil

Ingredients:

• 1 cup semolina (rava)
• 1 onion, finely chopped
• 1 carrot, diced
• 1/4 cup peas
• 1/4 cup chopped beans
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 green chilli, chopped
• 1/2 inch ginger, grated
• Salt to taste
• 2 tbsp cold-pressed sesame oil
• Fresh coriander leaves for garnish
• Lemon wedges for serving

Instructions:

1. Dry roast the semolina in a pan until it turns light golden. Set aside.
2. Heat cold-pressed sesame oil in the same pan. Add mustard seeds and urad dal. Let them splutter.
3. Add chopped onions, green chilli, and grated ginger. Sauté until onions are translucent.
4. Add diced carrot, peas, and chopped beans. Cook until vegetables are tender.
5. Pour in 2 cups of water and bring it to a boil. Add salt to taste.
6. Gradually add the roasted semolina, stirring continuously to avoid lumps.
7. Cook until the semolina absorbs all the water and becomes soft.
8. Garnish with fresh coriander leaves and serve with lemon wedges.

Indian Vegetarian Recipes that are great for lunch: Nourishing Midday Meals

Here are some cold pressed oils vegan dishes for lunch:

1. Lentil Soup with Cold-Pressed Olive Oil

Ingredients:

• 1 cup red lentils
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• Salt and pepper to taste
• 2 tbsp cold-pressed olive oil
• 6 cups vegetable broth
• Fresh parsley for garnish

Instructions:

1. Heat cold-pressed olive oil in a large pot for this easy vegan soup recipe. Add chopped onions, carrots, and celery. Sauté until vegetables are soft.
2. Add minced garlic, cumin powder, coriander powder, and turmeric powder. Cook for another minute.
3. Add the red lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender.
4. Season with salt and pepper to taste.
5. Garnish with fresh parsley before serving.

2. Chickpea and Spinach Curry with Cold-Pressed Coconut Oil

Ingredients:

• 2 cups cooked chickpeas
• 1 onion, chopped
• 2 tomatoes, chopped
• 4 garlic cloves, minced
• 1 inch ginger, grated
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• Salt to taste
• 2 tbsp cold-pressed coconut oil
• 4 cups fresh spinach leaves
• Fresh coriander leaves for garnish

Instructions:

1. Heat cold-pressed coconut oil in a large pan. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until golden brown.
3. Add minced garlic and grated ginger. Sauté for another minute.
4. Add chopped tomatoes, coriander powder, turmeric powder, and garam masala. Cook until tomatoes are soft.
5. Add cooked chickpeas and mix well. Cook for 5 minutes.
6. Add fresh spinach leaves and cook until wilted.
7. Season with salt to taste.
8. Garnish with fresh coriander leaves before serving.

Simple vegetarian and easy vegan dinner recipes 

Here are some easy vegan dinner recipes:

1. Vegetable Stir-Fry with Cold-Pressed Sesame Oil

Ingredients:

• 1 bell pepper, sliced
• 1 carrot, sliced
• 1 zucchini, sliced
• 1 broccoli head, cut into florets
• 2 garlic cloves, minced
• 1 inch ginger, grated
• 2 tbsp soy sauce
• 1 tbsp cold-pressed sesame oil
• 1 tbsp cold-pressed olive oil
• Sesame seeds for garnish

Instructions:

1. Heat cold-pressed olive oil in a large pan. Add minced garlic and grated ginger. Sauté for a minute.
2. Add sliced bell pepper, carrot, zucchini, and broccoli florets. Stir-fry for 5-7 minutes until vegetables are tender but still crisp.
3. Add soy sauce and cold-pressed sesame oil. Mix well to coat the vegetables.
4. Cook for another 2 minutes.
5. Garnish with sesame seeds before serving.

2. Indian Vegetable Biryani with Cold-Pressed Coconut Oil

Ingredients:

• 2 cups basmati rice
• 1 onion, sliced
• 1 carrot, diced
• 1 potato, diced
• 1/4 cup peas
• 1/4 cup green beans, chopped
• 2 tomatoes, chopped
• 4 garlic cloves, minced
• 1 inch ginger, grated
• 2 tsp biryani masala
• 1/2 tsp turmeric powder
• Salt to taste
• 3 tbsp cold-pressed coconut oil
• Fresh mint and coriander leaves for garnish

Instructions:

1. To start making this cold pressed oil vegetarian recipe, cook basmati rice and set aside.
2. Heat cold-pressed coconut oil in a large pot. Add sliced onions and sauté until golden brown.
3. Add minced garlic and grated ginger. Sauté for another minute.
4. Add diced carrot, potato, peas, green beans, and chopped tomatoes. Cook until vegetables are tender.
5. Add biryani masala, turmeric powder, and salt to taste. Mix well.
6. Add the cooked basmati rice and gently mix to combine with the vegetable mixture.
7. Cook for another 5 minutes on low heat to let the flavours meld.
8. Garnish with fresh mint and coriander leaves before serving.

Vegetarian Snack Recipes: Quick Bites for Any Time

1. Spiced Chickpeas with Cold-Pressed Olive Oil

Ingredients:

• 2 cups cooked chickpeas
• 1 tsp paprika
• 1/2 tsp cumin powder
• 1/2 tsp garlic powder
• Salt to taste
• 2 tbsp cold-pressed olive oil

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine cooked chickpeas, paprika, cumin powder, garlic powder, and salt.
3. Drizzle cold-pressed olive oil over the chickpeas and mix well to coat.
4. Spread the chickpeas on a baking sheet in a single layer.
5. Bake for 20-25 minutes until crispy, stirring halfway through.
6. Serve as a snack or a crunchy topping for salads.

2. Vegetable Pakoras with Cold-Pressed Coconut Oil

Ingredients:

• 1 cup chickpea flour (besan)
• 1 onion, thinly sliced
• 1 potato, thinly sliced
• 1 green chilli, chopped
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• Salt to taste
• Water as needed
• Cold-pressed coconut oil for frying

Instructions:

1. In a large bowl, combine chickpea flour, cumin seeds, turmeric powder, red chilli powder, and salt.
2. Add sliced onion, potato, and chopped green chilli to the bowl.
3. Gradually add water to form a thick batter.
4. Heat cold-pressed coconut oil in a deep frying pan.
5. Drop spoonfuls of the batter into the hot oil and fry until golden brown and crispy.
6. Drain on paper towels and serve hot with chutney.

Expert Tips To Remember For Cooking Vegan Recipes

Choose the Right Oil

Selecting the perfect vegetarian dishes cold pressed oil for your culinary needs can be overwhelming. Gramiyaa offers a range of cold-pressed oils, each with unique properties. To make an informed choice, consider the following:

• Flavour profile: If you prefer a subtle taste, opt for oils like olive or avocado. For bolder flavours, sesame or mustard oil can elevate your dishes.
• Smoke point: Different oils have varying smoke points. For high-heat cooking, oils like avocado or sesame are ideal. For lower-heat cooking or salad dressings, olive or flaxseed oil works well.
• Nutritional value: Each oil offers distinct nutrients. For instance, flaxseed oil is rich in omega-3 fatty acids, while olive oil is known for its antioxidants.

Moderation is Key

While cold-pressed oils are packed with nutrients, it's essential to consume them in moderation. Excessive intake of any oil can lead to calorie overload. A general guideline is to use 2 teaspoons of oil per person per meal. Remember, the goal is to enhance the flavour of your food, not drown it in oil.

By incorporating Gramiyaa's cold-pressed oils into your diet mindfully, you can enjoy the benefits of these natural treasures without compromising your health.

Cold-pressed oils bring a delightful and nutritious twist to vegan and vegetarian recipes. From breakfast to dinner, and even snacks in between, these oils enhance the flavours and health benefits of your meals. 

Whether you're making a hearty soup, a savoury curry, or a quick stir-fry, cold-pressed oils like olive, coconut, and sesame can make your dishes stand out. Gramiyaa’s selection of cold-pressed oils ensures you get the best quality and flavour for your cooking. Enjoy experimenting with these recipes and discover the delicious world of cooking with cold-pressed oils!