This isn’t a list of “vegan versions” of something. These are authentically Nepali plant-based foods, rooted in local culture, prepared daily in homes, street stalls, and tiny kitchens tucked between brick walls.
Here’s your guide to discovering them.
You’ve probably heard of the Nepali classic — dal bhat. It’s a complete meal, usually consisting of:
In most local eateries, this plate is fully plant-based unless clarified butter (ghee) is added. Simply say, “Ghee nabhannu” (without ghee), and you’ll be served a warm, hearty vegan feast.
Kathmandu takes pickles seriously. From street snacks to home feasts, achar adds zing to everything.
Some common vegan achars include:
These little bowls of flavor often steal the show.
Nepali curries aren’t heavy or creamy like many South Asian dishes. They’re lighter, cooked in mustard oil, turmeric, cumin, and coriander.
Expect humble but delicious combos like:
All simple, comforting, and easy to find everywhere.
Yes, momos aren’t traditionally vegan everywhere — some places sneak in paneer or butter — but veg momos at local, no-frills eateries are usually filled with cabbage, carrots, onions, and spring onions. Just confirm “paneer chaina ni?” (no paneer, right?).
Pair them with the spicy tomato dipping sauce. That sauce alone could convert anyone to a momo lover.
In the colder months, you’ll find steaming bowls of vegetarian thukpa (Tibetan noodle soup). Ask to skip egg noodles — many small places offer plain wheat noodles that are vegan.
You’ll get:
Kathmandu street food has plenty of vegan gems if you know where to look:
A festive rice doughnut traditionally made without milk or butter — but recipes vary. When you find the dairy-free version, it pairs perfectly with tea.
Crisp shells filled with tangy tamarind water and spiced potatoes.
Most puris are vegan. The yogurt or sweet sauce (if offered) is optional.
Spicy, crunchy, fresh — made from puffed rice, chickpeas, coriander, lemon, and lots of chili.
Fried dough crisps topped with potatoes and spices — simple street comfort food.
A traditional dish, especially during festivals. Made by soaking and sprouting nine types of beans, then slow-cooking them with mild spices.
It’s protein-packed, earthy, and deeply nourishing.
If you spot it on a menu — grab it.
Newari cuisine is full of bold flavors and textures. Many dishes contain buffalo meat, but several are naturally plant-based:
These dishes are true cultural experiences — rustic, flavorful, and satisfying.
A unique Nepali specialty: sun-dried lentil and vegetable nuggets cooked into a curry.
Think of them as Nepali vegan “meatballs,” but lighter and more earthy.
A common side dish served with curries, pickles, or roasted soybeans.
Soft, chewy, and versatile — perfect as a quick snack or part of a full meal.
One of the best plant-based tapas you’ll find:
Simple, wholesome, and incredibly appetizing with an evening drink (or lemon soda).
Beyond the traffic, dust, and temple bells, Kathmandu offers a quiet charm — and a surprising variety of plant-based foods rooted in tradition. Exploring these local dishes is not just about eating; it’s a way of understanding the culture, the rhythm of daily life, and the warmth of Nepali hospitality.
So grab a bowl of dal, chase it with some achar, and enjoy the flavors of the valley — the vegan way.