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    Home » palm oil free

    1 Bowl Giant Molasses Cookies

    Published: Dec 16, 2015 · Modified: Feb 19, 2018 by Richa 66 Comments

    Jump to Recipe   Print Recipe

    1 Bowl Giant Molasses Cookies. Vegan Ginger molasses cookies. Huge, chewy and Crinkles! Easy Holiday Christmas Cookie Recipe. Vegan Whole Grain.

    Jump to Recipe   

    One Bowl Giant Molasses Cookies. Vegan Ginger molasses cookies. Huge, chewy and Crinkles! Easy #Holiday #Christmas #Cookie #Recipe.| VeganRicha.com

     Because Giant Cookies and One Bowl! These crinkly chewy molasses cookies are easy and make perfect gifts. Who doesn’t want a 5 inch cookie! 

    Loads of molasses, loads of flavor. These cookies are chewy! If overbaked, the edges will be crunchy but the center will be chewy. Adjust baking time to preference (less bake time for more chewy, longer for crunchy). For variation, add candied citrus/orange peel. Add other spices of choice. Add peppermint extract or crushed peppermint candy cane for festive. I love these with candied ginger pieces on pressed on top just before baking. For gluten-free version see these Gluten-free Ginger Molasses Cookies.

    These cookies are palm oil free. I usually use whole grain Spelt and the cookies crack a lot more with spelt (pictured) compared to whole wheat flour. These cookies can get quite crunchy as they sit. They are best served the same day or the next. Store in a covered container. Overly crunchy or flat cookies can be used to make gingerbread crust for any pie. 

    Make these! What is your favorite Christmas cookie?

    One Bowl Giant Molasses Cookies. Vegan Ginger molasses cookies. Huge, chewy and Crinkles! Easy #Holiday #Christmas #Cookie #Recipe.| VeganRicha.com

    For more Christmas Cookies, see this mega round up of 40+ Vegan Holiday Cookies!

    And more DIY food gifts collection.

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    1 Bowl Molasses Cookie - Wheat | VeganRicha.com #vegan #cookie

    Steps:

    Make the dough. It should be well combined and not too stiff. 

    One Bowl Giant Molasses Cookies. Vegan Ginger molasses cookies. Huge, chewy and Crinkles! Easy #Holiday #Christmas #Cookie #Recipe.| VeganRicha.com

    Shape the dough into flat discs. Place on baking sheet atleast 2 inches apart. Put a drop of water in the center of each cookie. 

    One Bowl Giant Molasses Cookies. Vegan Ginger molasses cookies. Huge, chewy and Crinkles! Easy #Holiday #Christmas #Cookie #Recipe.| VeganRicha.com

    Bake for 14 minutes. Cool completely and devour.  Spelt Cookie below 

    One Bowl Giant Molasses Cookies. Vegan Ginger molasses cookies. Huge, chewy and Crinkles! Easy #Holiday #Christmas #Cookie #Recipe.| VeganRicha.com

    The cookies will be soft out of the oven. Let them cool and set. 

    Wheat cookies below. 

    1 Bowl Molasses Cookie - Wheat | VeganRicha.com #vegan #cookie

    Print Recipe
    4.88 from 8 votes

    1 Bowl Giant Molasses Cookies

    1 Bowl Giant Molasses Cookies. Vegan Ginger molasses cookies. Huge, chewy and Crinkles! Easy Holiday Christmas Cookie Recipe. Vegan Whole Grain.
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Cookie
    Cuisine: American
    Servings: 9
    Calories: 142kcal
    Author: Vegan Richa

    Ingredients

    Wet:

    • 1/2 cup (60 g) powdered sugar ground raw sugar or other fine sugar
    • 1 tsp granulated sugar
    • 3 Tbsp oil organic safflower or organic canola
    • 3 Tbsp blackstrap molasses reduced this from 3.5 tbsp
    • 1 Tbsp non dairy milk
    • 1/2 tsp (0.5 tsp) ground ginger
    • 1/3 to 1/2 tsp cinnamon
    • a generous pinch of salt
    • 1/2 tsp (0.5 tsp) baking soda scant

    Dry:

    • 1 cup (120 g) Spelt flour for wheat based see the recipe below

    Instructions

    • Preheat the oven to 350 degrees F / 180ºc.
    • In a bowl, mix sugar, oil, molasses, non dairy milk spices and salt. Mix until the sugar is dissolved.
    • Add the baking soda and mix well.
    • Add 3/4 cup + 2 tbsp flour and mix in. Add more flour 1 tbsp at a time to make a soft not sticky dough. If the dough seems too dry. Let it sit for 2 minutes and then mix/knead with your hand. The dough gets wetter as it sits as the molasses seeps into the flour. Depending on your molasses and flour, you might need 1 tbsp or so less or more flour. The dough should be soft but not sticky.
    • Line a large baking sheet with parchment. Take handfuls of the dough and make a smooth flat disc. (2 to 2.5 inch size). Place the disc on the sheet and press the center lightly to even out the thickness if needed. You can coat the discs in sugar. I don't as the cookies are already quite sweet.
    • Place discs at least 2 inches apart as these cookies will double in size. Put a drop of water in the center of each disc.
    • Bake for 14 minutes. * The cookies will spread then develop cracks in the last few minutes. They will be soft to touch. Let the cookies cool and set on the sheet for 10 to 15 minutes. Remove from the sheet, cool completely and store in an airtight container.

    Notes

    For variation: add candied citrus peel to the wet.
    Baking time depends on the oven and cookie size. If the cookies are too crunchy, they were over baked. They should be chewy and just about crunchy on the edges when cool.
    * Bake 1-2 cookies to figure out the best baking time depending on your oven, cookie size, preferred chewy/crunchy balance. Less time for chewier and longer for crunchier cookies.
    Nutritional values based on one cookie

    Nutrition

    Nutrition Facts
    1 Bowl Giant Molasses Cookies
    Amount Per Serving
    Calories 142 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Sodium 107mg5%
    Potassium 97mg3%
    Carbohydrates 22g7%
    Fiber 1g4%
    Sugar 11g12%
    Protein 1g2%
    Calcium 16mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

     

    One Bowl Giant Molasses Cookies. Vegan Ginger molasses cookies. Huge, chewy and Crinkles! Easy #Holiday #Christmas #Cookie #Recipe.| VeganRicha.com

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

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    1. Meggie

      December 02, 2022 at 7:16 pm

      5 stars
      I was really in the mood for these ginger cookies and your easy and quick recipe had me happily eating them in a matter of 15 minutes! I added some dried orange peel to the batter with allspice. Wonderful 🙂 This has sparked my cookie spirit for the winter! Thanks Richa

      Reply
      • Vegan Richa Support

        December 05, 2022 at 10:41 pm

        Sounds yummy!

        Reply
    2. RubyTwoShoes

      June 24, 2022 at 1:09 pm

      5 stars
      Gorgeous Molasses Cookies! Love, love, love ’em…
      Thanks for the wonderful recipe, I wish I could post a photo they came out so beautiful. : )

      Reply
      • Richa

        June 27, 2022 at 9:22 pm

        Yay

        Reply
    3. Lisa

      September 25, 2020 at 3:20 pm

      Wow I can’t believe it’s taken this long for me to find your beautiful blog!! It’s exceptional and I cannot wait to make so many of your recipes, this one included!!

      Thank you for all you do to spread the word of animal abuse! Your blog is a treasure!!

      Reply
      • Vegan Richa Support

        September 27, 2020 at 7:32 pm

        Awesome sauce! I”m so glad too.

        Reply
    4. Starla

      June 05, 2020 at 4:36 am

      5 stars
      wow these are quite special! I only had a little bit of powdered sugar so subbed mostly regular granulated sugar and just made sure it was ‘melted’ in the oil. I used a tablespoon of water instead of milk. Beautiful thank you for the lovely recipe can’t wait to share these cookies.

      Reply
      • Vegan Richa Support

        June 05, 2020 at 11:42 am

        Great idea! So glad you enjoyed them!

        Reply
    5. Dotothy

      May 19, 2020 at 7:16 am

      Can’t seem to find how much wheat flour to use instead of spelt flour

      Reply
      • Vegan Richa Support

        May 20, 2020 at 2:40 pm

        woopsie! sure use 1 cup of whole wheat and 2 T of almond. be sure to include the almond if using whole wheat.

        Reply
    6. Tina M

      December 07, 2019 at 12:24 am

      5 stars
      I made these tonight with Bob’s Red Mill Gluten Free 1 to 1 flour (148 g, which according to their website is 1 cup). I used sucanat instead of powdered sugar — didn’t even bother to blend the sugar to make finer granules. I just let the wet ingredients sit for a little longer than usual and stirred vigorously. These cookies turned out super good even with my subs! I didn’t flatten the dough balls because the dough was pretty wet as it was. I used a 1/2 tablespoon cookie scoop, so my cookies were littler than your recipe called for. I got 19 cookies from the batch. I baked for 14 minutes. They didn’t spread very much, but they did crackle in the last couple minutes. When they cooled, they had this lovely, chewy, almost crunchy little crust, with a tender, soft caramelized center. I brought them to a meeting and people ate them up immediately, raving about how good they were. I’ll make these again for sure. Thanks for the recipe!

      Reply
      • Richa

        December 07, 2019 at 9:46 am

        awesome!

        Reply
    7. Traci Styner

      December 27, 2018 at 11:14 am

      5 stars
      My husband asked for ginger cookies. Within 1/2 hour he had them with no fuss and easy ingredients.

      These are the best ginger cookies ever! I made them with whole wheat pastry flour and they came out perfect.

      Reply
      • Richa

        December 27, 2018 at 11:17 am

        awesome!

        Reply
    8. Ryan

      December 21, 2018 at 4:10 am

      Is it molasses syrup or molasses in sugar form that we’re supposed to use in this recipe? thanks

      Reply
      • Richa

        December 21, 2018 at 11:09 am

        syrup

        Reply
    9. Mathéus

      February 20, 2018 at 1:21 pm

      and may I also ask what you think the best substitution options are for different flours to use? I’m all out of spelt.

      Reply
    10. Mathéus

      February 20, 2018 at 1:06 pm

      Could I use margarine in place of the oil?

      Reply
      • Richa

        February 20, 2018 at 1:18 pm

        yes

        Reply
    11. Shannon Alex

      December 11, 2017 at 3:10 pm

      Hey! I’m about to make these literally right now, but I only have one type of sugar which is granulated coconut sugar… do you think it will make a difference not using a powdered sugar??

      Reply
      • Richa

        December 11, 2017 at 6:57 pm

        you can use granulated sugar. it will take a long time to mix in in the wet mix. You can pulse it in a blender to make it finer and that will be much easier to use.

        Reply
    12. Joni

      April 20, 2017 at 11:26 am

      5 stars
      Hi, I made your cookies using 1/3 cup molasses and 1 1/4 cup chickpea flour. Also subbed stevia cup for cup blend for the 1/2 cup sugar and sprinkled the tops with sugar. They were awesome! Thanks for posting this recipe!
      P.S. the WW version turned out great, too.

      Reply
    13. Thom

      November 29, 2016 at 7:05 am

      Why do we need the almond flour/ground almonds in the gluten version of the recipe?

      Reply
      • Richa

        November 29, 2016 at 4:45 pm

        If you are using all spelt, then you dont need almond flour. Wheat flour can end up making a bit too crisp cookies, if overbaked even a bit. The almonds ensure that the cookies dont get over crisp. Underbake by a minute for a batch to see if that is the right time for your oven. the cookies are soft when they come out and will set as they cool

        Reply
    14. Cam

      November 14, 2016 at 7:56 pm

      They seemed good for me, soft when I took them out, but within ten minutes of cooling on the baking sheet they got super hard and dry. I won’t be making these again, but if anyone wants to try it, I’d say put them on the cooling rack as soon as they come out.

      Reply
      • Richa

        November 14, 2016 at 8:03 pm

        oh no. hey probably got overbaked ( if the size was small, or the oven was running hot). these cookies are just the right crisp and chewy when baked for the right time. i bake them for just a ionute or so longer once they spread and crack. The large size ones take 14 or +1 minutes.

        Reply
    15. Tessa

      September 29, 2016 at 9:17 pm

      I was wondering if you knew the calories per cookie? Thanks.

      Reply
      • Richa

        September 30, 2016 at 9:57 am

        I don’t know. I don’t calculate nutrition of the recipes as there isnt any easy widget to do so accurately. So that means i have to use a couple of sites to do the calculation and thats something I don’t have any bandwidth for at the moment. In the future, I plan to hire someone to help me add that information to the recipes.

        Reply
    16. Denise

      April 23, 2016 at 1:45 am

      4 stars
      Hello! I really like your recipe. I love the combination of blackstrap molasses with ginger. I have tried this recipe twice already but it doesn’t flatten out. It has cracks but not as deep as the ones in the picture from your recipe. Is it because of the sugar? I used granulated brown sugar..and olive oil. I didn’t want to use the coconut oil because the flavor might be ruined. I used all purpose flour instead of the spelt flour.

      Reply
      • Richa

        April 24, 2016 at 7:41 pm

        I think its the all purpose flour more than the brown sugar. the recipe works best with a whole grain flour which is generally a coarse flour and absorbs more of the moisture.

        Reply
    17. Vegan chick

      February 26, 2016 at 7:54 pm

      5 stars
      Great cookie. . I’ve made these several times, including a chocolate variation by adding a tablespoon of cocoa powder. Also made a GF version by subbing 3/4 C Bob’s GF mix and 1/4 C buckwheat flour for the spelt. A delicious and versatile recipe.

      Reply
    18. naomi pockell

      February 15, 2016 at 9:45 am

      Big Tree Farms makes a palm sugar flavored with ginger that would certainly fit into this recipe in place of regular granulated sugar. It is a bit less sweet than regular sugar, but has all the chemical attributes needed for these cookies. I’d also add some candied ginger chips for a triple-ginger version. I may have to make these today……

      Reply
      • Richa

        February 15, 2016 at 1:04 pm

        yes lots more ginger is all good!

        Reply
    19. Merin Tom

      December 22, 2015 at 1:49 pm

      Love the post Richa! I am not much of a baker ,but i think i should be able to handle this recipe! Many thanks for sharing this!

      Merin
      https://meiasos.blogspot.co.uk

      Reply
    20. Sharon

      December 20, 2015 at 2:39 pm

      These look and sound great. Do you think I could sub applesauce for the oil?

      Reply
      • Richa

        December 20, 2015 at 5:16 pm

        They wont crack with the applesauce. Try omitting the oil, no sub. You will need less flour. Start with 3/4 cup and add more only if the dough is sticky.

        Reply
    21. Deborah Stout

      December 19, 2015 at 2:33 pm

      These were a total fail for me, and I bake a fair bit. Followed the recipe as written but cookies didn’t rise or crack. Don’t know what I could have done wrong 🙁

      Reply
      • Richa

        December 19, 2015 at 3:52 pm

        oh no. maybe the baking soda was too old? That is the only leavening in these cookies. did they spread or get bigger at all? also, the cookies crack in the last 1-2 minutes. if they were too soft, then maybe bake a minute longer. I’ve had them spread and crack even with closer to 1/4 tsp baking soda. You can use the cookies, coarsely crushed for a gingerbread crust for a pie.

        Reply
        • Doreen

          October 28, 2016 at 5:05 am

          mine did not spread > I think they left out One EGG

          Reply
      • Alex

        March 27, 2016 at 2:36 pm

        Just made these and I had the same problem; the cookies came out looking like flat pancakes. the three varieties of flour listed are different textures and densities. So in the attempt to be versatile, this recipe lacks an actual measurement for flour which is probably the most important part! I used w.w. pastry flour and yes, my dough was soft but not sticky. And yes, I tried baking an extra couple mins to get them to crack. The taste is okay but this recipe needs to be rewritten.

        Reply
        • Richa

          March 28, 2016 at 10:48 pm

          I will keep the recipe to use with only Spelt flour. Wheat flours are generally much finer and vary depending on the brand which makes the cookie a bit fussy. I think a bit of no gluten whole grain flour along with the wheat flours might do the trick. I will rework it for wheat when i get a chance. Till then use Spelt flour. It was originally written with only spelt flour, but many people asked for wheat options so I tried it with the options and the cookies were fickle, cracking some times and not some other times. If they are too flat, you also might want to check the baking soda.

          Reply
    22. Courtney

      December 19, 2015 at 5:18 am

      YUM. These turned out amazingly, thank you for sharing!

      Reply
      • Richa

        December 19, 2015 at 1:09 pm

        Awesome!!

        Reply
    23. Ambar

      December 17, 2015 at 6:17 pm

      Never been a big fan of molasses but these look and sound so good!

      Reply
      • Richa

        December 17, 2015 at 7:02 pm

        they don’t have a strong molasses flavor 🙂 Just a bit and all the chewyness from the molasses

        Reply
    24. Tara

      December 17, 2015 at 12:22 pm

      These look so good! Do I have to use blackstrap molasses or is it okay to use regular molasses?

      Reply
      • Richa

        December 17, 2015 at 12:32 pm

        regular should work. blackstrap molasses i think will have the best caramelization/chewyness in the cookies. let me know how the cookies come out.

        Reply
        • Tara

          December 24, 2015 at 9:34 am

          They taste good but the cookies came out very flat. Maybe blackstrap molasses IS the way to go! 🙂

          Reply
          • Richa

            December 24, 2015 at 11:20 am

            if they flattened too much, the dough probably needed some more dry flour. how was the dough, was it sticky?
            You can use the flat cookies to make gingersnap crust for your favorite pie. process in a food processor and use!

            Reply
            • Tara

              December 25, 2015 at 10:09 pm

              The dough wasn’t teribly sticky but you’re right, I needed more flour. I will definitely try these again, the taste was quite yummy. I like the pie crust idea, thank you!

    25. Julie

      December 17, 2015 at 12:13 pm

      Would love to make these! Would fresh ginger work in place of the ground ginger if I double the amount? Thanks so much! I’ve been looking for a recipe just like this one.

      Reply
      • Richa

        December 17, 2015 at 11:42 pm

        sure, use minced fresh ginger. you can also add chopped candied ginger.

        Reply
    26. Claudia

      December 17, 2015 at 7:46 am

      Do you think it would work if I subed I blended apple for all the sugar and only added 2 Tbsp of molasses ? I think I will have to use buckwheat flour as well.

      I thought you might be interested in this gingerbread spice blend Ground ginger, cassia, coriander, caraway, clove, ginger, nutmeg. I dont know the amounts its off a packet of oh so good shortcakes, sigh.

      Reply
      • Richa

        December 17, 2015 at 10:32 am

        blended apple will add too much moisture and will also not be enough sweet for the cookies. They will be bland. The molasses and sugar caramelize in these and spread making the cookies large, crackly and flat.

        Try playing around with this recipe instead https://www.veganricha.com/2014/12/gluten-free-ginger-molasses-cookies.html . Omit the non dairy milk if using blended apple. Make sure to get a soft dough consistency. you might have the issue I mentioned earlier that the cookies will not be sweet enough.

        Reply
        • Claudia

          December 17, 2015 at 3:24 pm

          Thank you but I am trying to repair my teeth (no oats unless soaked) and its going well really dont want to fall off the wagon.
          I tried someone elses giner cookie recipe with the spice mix I mentioned (way to sweet) used 1 1/4 tsp ginger then 1/4 tsp of all the others turned out just like Mr Kiplings Mmmm just need a suitable base now.
          Thank you for all your loverly recipes I am always making your cabbage and carrot pancakes ! Have a happy christmas x

          Reply
          • Richa

            December 17, 2015 at 3:49 pm

            hmm. you can use buckwheat in that recipe, or in this recipe. you would really have to adjust the moisture to dry ratio though with blended apple.

            Reply
    27. Bella

      December 17, 2015 at 6:34 am

      These cookies sound and look great! I was wondering if I could use gluten-free flour? Also, if I omit the cinnamon (allergy), is there something else I can add?

      Reply
      • Richa

        December 17, 2015 at 10:27 am

        yes you can try a gf flour blend, or use this recipe https://www.veganricha.com/2014/12/gluten-free-ginger-molasses-cookies.html
        and yes, you can omit the cinnamon.

        Reply
    28. Ruth

      December 17, 2015 at 3:27 am

      Thanks Richa. Again, as always! Can I use xylitol instead of the sugar?

      Reply
      • Richa

        December 17, 2015 at 10:29 am

        I haven’t tried baking with xylitol. The sugar here caramelizes with the molasses on baking, so I am not sure it will work the same. You might get less spread cookies. Let me know if you try.

        Reply
    29. Rosamund

      December 17, 2015 at 1:39 am

      These look wonderful, definitely going to make these, thank you so much for the great recipies

      Reply
    30. Mae

      December 16, 2015 at 9:44 pm

      YUUUMM Richa!! I’ve never been great at making cookies because I’m not big into sweets, but tis the season right?? My favorite cookie that I’ve ever made is a cranberry orange cookie. I’m making your gluten free chocolate dipped sugar cookies on Christmas though! I’ll let you know how they come out 🙂

      Reply
      • Richa

        December 16, 2015 at 9:52 pm

        I love cranberries with orange! I don’t much eat sweets myself, so the cookies last a long time :).

        Reply

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