Dashain for vegetarians

Dashain is the most significant festival in Nepal, celebrated with family gatherings, laughter, and of course, food. The dining table becomes the heart of the celebration, bringing everyone together to share, laugh, and enjoy meals that reflect love and unity. While meat dishes like goat curry and sukuti are often seen as staples during Dashain, I believe this festival should be just as delightful for vegetarians. After all, food is about inclusion, and when we cook for loved ones, we should ensure everyone feels welcome at the table.

I believe it’s important to reimagine the Dashain menu to cater to those who prefer plant-based meals. Why not celebrate the spirit of togetherness with a vegetarian feast that’s just as flavorful, joyful, and satisfying as any meat-based spread?

Reimagining vegetarian samay baji

If you were to be my guest this Dashain, I would serve you a vegetarian version of ‘samay baji’, a Newari platter traditionally filled with meat but now designed to cater to vegetarian tastes. Each element of this dish would represent the diversity and richness of Nepal’s culinary heritage, made with local, seasonal ingredients. Every bite would reflect the colors and flavors of Dashain, honoring both tradition and innovation.

Chiura (Beaten rice): Light and crispy, this staple pairs perfectly with every other dish, providing a crunchy base for the flavorful elements on the plate.

Bhatmas (fried black soybeans): Crispy and nutty, these black soybeans add texture and balance, offering a satisfying crunch with every bite.

Wa/Bara (lentil pancakes): Rich in protein, these soft lentil pancakes nod to tradition while ensuring the dish remains hearty and fulfilling.

Soybean or mushroom choyela: Typically, a meat-based dish, choyela in this vegetarian version uses smoky grilled soybeans or mushrooms, seasoned with Nepali spices.

Palu (finely cut ginger): This burst of freshness ties the whole plate together, balancing the richness of the other dishes.

Tofu chili: In place of the traditional boiled egg, this spicy stir-fried tofu brings a bold flavor to the plate, adding a dash of heat that’s perfect for the festive meal.

Vegetable pakora: Crispy on the outside, tender inside, these vegetable fritters are a nostalgic touch, reminiscent of fried fish from Malekhu but in a vegetarian form.

Aalu sadeko (spicy potato salad): This tangy, spicy potato salad is full of the addictive, fiery flavors that Dashain meals are known for.

Greens (saag): Whether sautéed spinach or mustard greens, no Nepali meal is complete without greens. They add a colorful, healthy touch to the feast.

Achar (pickles): No Dashain platter is complete without pickles. My version would feature radish, carrot, and lapsi berry, creating a tangy, spicy accompaniment. I’d also include chukauni, a creamy yogurt-based potato pickle from western Nepal, adding a regional twist.

Aila (Newari wine): A small shot of aila would complete the experience, pairing beautifully with the earthy flavors of the vegetarian samay baji.

This vegetarian samay baji is a celebration on a plate, where each element is thoughtfully crafted to honor tradition while offering something new and exciting.

Vegetarian options

Dashain is a festival of abundance, and for me, the essence of this celebration lies in the togetherness it brings—not in the sacrifice of animals. Nepal has a long history of vegetarian cuisine, and this Dashain, I want to showcase how these dishes can stand proudly alongside traditional meat offerings. Here are some of my favorite vegetarian delicacies that are perfect for the festival.

Soybean chili: A spicy, tangy dish where soybeans are the star, offering a bold depth of flavor that’s both exciting and familiar.

Paneer masala: Paneer cooked in a rich, spiced tomato sauce brings a sense of indulgence and comfort to the table.

Aalu cauli (potato and cauliflower curry): This hearty, flavorful dish is packed with Nepali spices, making it the perfect accompaniment to the festive spread.

Mushroom choyela: A vegetarian twist on the traditional grilled meat dish, this version uses marinated mushrooms, offering the smoky flavor that Dashain feasts are known for.

Soy keema kerau masala: My signature dish for Dashain 2024, this soy mince cooked with peas in a spicy gravy provides the perfect vegetarian alternative to keema, giving that famous ‘piro’ (spicy) kick.

Each of these dishes tells a story of family, culture, and love—the essence of what Dashain is all about. Cooking for the people you care about is an act of love, and the joy that comes from creating these meals is shared by all who gather around the table. The heart and soul you put into the kitchen translate into the joy felt at the dining table, making each meal unforgettable.

Celebrating with vibrant vegetarian dishes

This Dashain, I invite you to celebrate with dishes that are as colorful and festive as the kites we once flew on our childhood rooftops. Plates filled with spicy, tangy, and flavorful vegetarian dishes can ensure that this festival will be one to remember. A feast that brings people together, full of flavors that will have your family talking for the rest of the year—a true celebration of tradition, love, and unity.

With this approach, Dashain becomes a time to honor the rich variety of Nepali cuisine, ensuring that everyone at the table, vegetarian or not, feels included and celebrated.

The author is UK-based R&D chef