Vegan Richa

Vegan Food Blog with Healthy and Flavorful Vegan Recipes

  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact

Baked Aloo Gobi Vegan Recipe – Indian Spiced Potato Cauliflower

January 23, 2019 By Richa 70 Comments

Jump to Recipe   Print Recipe

Baked Aloo Gobi – Indian Spiced Potato Cauliflower Side. Tips for the Best Aloo Gobi Subzi that bakes perfectly. 10 Mins Active. Toss with spices, put it to bake, and done! No Standing around, no Mushy Cauliflower! Same Amazing Indian flavor and excellent texture. Vegan Glutenfree Soyfree Nutfree Recipe.  Jump to Recipe

Baked Aloo Gobi - Indian Spiced Potato Cauliflower Bake. 10 Mins Active. Toss with spices, put it to bake, and done! No Standing around, no Mushy Cauliflower! Same Amazing Indian flavor and excellent texture. Tips to make the Best Aloo Gobi Subzi that bakes perfectly every time! #Vegan #Glutenfree #Soyfree #Nutfree #VeganRicha #aloogobi #Recipe

Aloo Gobi is the quintessential part of an Indian spread. Spiced, perfectly cooked bites of potato and cauliflower, often served along with dals, curries. Aloo gobi is made almost exactly the same way at my mom’s since forever. No one wants to mess with perfection! The recipe, process or spices vary by region, family. The everyday home cooked version is usually a dryish seasoned veggies. Not all Indian dishes(even if they are called curries) have a sauce. Restaurants often will make it into a curried/saucy dish. Try this version or gobi masala from my book, for a saucy Aloo gobi, that can be a meal served with flatbread(gf options). 

My family recipe is a Punjabi recipe with spices such as cumin seeds, coriander, turmeric and loads of ginger and garlic. The skillet version posted way since when is made every few weeks. I’ve changed it up slightly and I also started baking it. The process is much easier and needs less active time, as you don’t need to be in standing the kitchen.

Also the baked aloo gobi turns out fabulously flavored, perfectly cooked and no mushy Cauliflower! Aloo Gobi in my house has got to be dry evenly spiced side without a sauce. Its wet enough from the moisture in the veggies. Just a few ingredients and gorgeous golden veggies is what we are aiming for.  You can change up the spices to preference. For less roasted crisp, just use a smaller baking dish so they are spread almost double layer. Believe me, you wont go back to the skillet or Instant pot for aloo gobi once you try this Roasted Aloo Gobi!

Vegan Aloo Gobi in a white bowl over white napkin

More Indian Sides from the blog

  • Green Bean, Carrot Poriyal – Green beans coconut carrot stir fry.
  • Bombay Potatoes
  • Easy Instant Dosa Crepes with Coconut chutney and Masala potatoes. GF option
  • Okra Kuzambu – Okra in tamarind coconut sauce.
  • Gobi Gajar Matar – Cauliflower Carrot Peas
  • Instant Pot Aloo gobi
  • Cabbage stir fry
  • Bhindi Pyaaz – Okra onion stir fry
  • 8 spice Veggie Stir fry
  • Crunchy Spiced Potatoes

Our Vegan Baked Aloo Gobi Spiced Potatoes and Cauliflower Ingredients Prep Our Vegan Baked Aloo Gobi - Potatoes and Cauliflower tossed in spiced and spread in a white baking dish

Above, veggies tossed in water+spices, spread on a larger dish for crisp Aloo Gobi. 

Below pics, veggies tossed in dry spices, in a smaller baking dish for softer aloo gobi. 

Our Vegan Baked Aloo Gobi Spiced Potatoes and Cauliflower ingredients mixed and ready to bake in a baking dish Our Vegan Baked Aloo Gobi Spiced Potatoes and Cauliflower in a white and red stoneware baking dish

This Aloo Gobi takes just 10 mins to put together. Toss with spices, put it to bake, and done! No Standing around, no Mushy Cauliflower! Same Amazing Indian flavor and excellent texture. If you make it, let me know in the comments how it turned out!Baked Aloo Gobi - Indian Spiced Potato Cauliflower Bake. Tips and options for Aloo Gobi Subzi that bakes perfectly every time! #Vegan #Glutenfree #Soyfree #Nutfree #VeganRicha #aloogobi #Recipe

Tips to make the Best Aloo Gobi:

  • You want to keep the size of the cauliflower florets and potatoes similar. Too large florets or potatoes and they will not pickup flavor or cook through evenly. Too small of either will tend to have burnt edges.  
  • Spread the veggies so that they are in a single layer with just a bit of overlapping for dry Aloo Gobi. Too spaced out and they will be too crispy like roasted veggies. Spread them with overlapping for softer, less crisp (I put them in almost a double layer in smaller dish when making it for my Dad who likes his soft and slightly moist. The veggies have enough moisture and they will sauce(moisten) more as they sit in the serving dish). You can try different pan size to see what pan and spreading amount gives you your preferred crisp and texture.
  • There are 2 ways to spice the veggies. 1. Mixing the spices, ginger, garlic in some water and then tossing in the veggies. 2. Mixing the dry spices and tossing in the veggies(this needs another teaspoon of oil for good distribution.) 
  • As with the tips for my Roasted Brussels sprouts post, you want to use stoneware for best results. And cover the veggies for a portion of the baking. 

Baked Aloo Gobi - Indian Spiced Potato Cauliflower. 10 Mins Active. Toss with spices, put it to bake, and done! No Standing around, no Mushy Cauliflower! Same Amazing Indian flavor and excellent texture. Tips and options for Aloo Gobi Subzi that bakes perfectly every time! #Vegan #Glutenfree #Soyfree #Nutfree #VeganRicha #aloogobi #Recipe

Baked Aloo Gobi - Indian Spiced Potato Cauliflower Bake. Tips and options for Aloo Gobi Subzi that bakes perfectly every time! #Vegan #Glutenfree #Soyfree #Nutfree #VeganRicha #aloogobi #Recipe
Print Recipe
4.91 from 21 votes

Baked Aloo Gobi Vegan Recipe (Indian Spiced Potato Cauliflower)

Baked Aloo Gobi - Indian Spiced Potato Cauliflower Side. Tips for the Best Aloo Gobi Subzi that bakes perfectly every time! Vegan Glutenfree Soyfree Nutfree Recipe. 
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Side
Cuisine: Gluten-free, Indian, Vegan
Keyword: aloo gobi recipe, aloo gobi vegan, baked aloo gobi, best aloo gobi, punjabi aloo gobi, roasted aloo gobi
Servings: 4
Calories: 117kcal
Author: Vegan Richa

Ingredients

  • 1 small head of cauliflower , 2 heaping cups
  • 2 medium potatoes (yukon gold or white), about 2 cups cubed

Spicing:

  • 1 tsp turmeric , divided
  • 1 tsp ground cumin (1/2 tsp if you dont like cumin)
  • 1 tsp ground coriander , optional, but nice
  • 1/3 tsp (0.33 tsp) cayenne or paprika
  • 1/2 tsp (0.5 tsp) garam masala or curry powder or berbere(1/2 to 1 tsp to preference), or use more of ground cumin and coriander
  • 3/4 tsp (0.75 tsp) salt
  • 1 tbsp minced ginger , (1 inch ginger minced)
  • 1 tbsp minced garlic or 1 tsp garlic powder
  • 2 tbsp water
  • 1 tsp oil
  • cilantro and lemon juice for garnish
  • Other flavor additions: 1/2 tsp amchur(dry mango powder), 1/2 tsp dried fenugreek leaves(kasoori methi), a good pinch of asafetida (hing)

Instructions

  • Chop the cauliflower into small florets and put in a large bowl.
  • Chop the potatoes into small cubes (less than 1/2 inch) and add to the bowl.
  • In a small bowl. Mix the 1/2 tsp turmeric and the rest of the ingredients under spicing until well combined. Add the spice mixture to the large bowl and toss to coat.
    Alternatively, Add the minced ginger, garlic, oil to the bowl and toss well. Combine the turmeric, cumin, coriander, garam masala, cayenne, salt in a small bowl, mix well. Sprinkle over the cauliflower, potatoes and toss well. 
  • Let the cauliflower and potatoes sit for a minute. 
    Sprinkle some more turmeric and mix lightly (optional). 
  • Spread the veggies in a stoneware or ceramic baking dish. Spray oil. See Tips above on how to spread the veggies and pan size to choose. 
  • Bake at 400 deg F (204 C) for 20 mins, then cover with parchment and bake for another 15 mins or until tender to preference. Taste carefully and adjust salt and spice and mix in. garnish with cilantro and some lemon juice. 
  • Serve hot with dals, curries, flatbread. Perfect side to chana masala or butter tofu.

Video

Notes

Variations: Add 1 hot green chili, finely chopped with the ginger and garlic.
Change up the spices, use panch phoron blend instead of garam masala for achari aloo gobi.
Add thawed peas in the last 10 minutes of baking for Aloo Gobi Matar.
Add 1 to 1.5 cups cooked chickpeas to amp up the protein. Increase the spices and salt to preference to accommodate the added chickpea volume.
Add 1/2 tsp toasted cumin seeds instead of ground cumin
 
Oilfree: Omit the oil. Cover the Veggies half way through(about 5 mins longer).
 
Nutrition is for 1 serve

Nutrition

Nutrition Facts
Baked Aloo Gobi Vegan Recipe (Indian Spiced Potato Cauliflower)
Amount Per Serving
Calories 117 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 492mg21%
Potassium 892mg25%
Carbohydrates 22g7%
Fiber 5g21%
Sugar 1.8g2%
Protein 5.4g11%
Vitamin A 60IU1%
Vitamin C 82.9mg100%
Calcium 72mg7%
Iron 4.7mg26%
* Percent Daily Values are based on a 2000 calorie diet.

 

Filed Under: gluten free, main course, main course:India, side, soy free Tagged With: cauliflower, potato, vegan, video



⭐️⭐️⭐️⭐️ 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! ⭐⭐⭐⭐

« Gluten free Cauliflower Flatbread – Grainfree
Vegan Sweet Potato Bread 1 Bowl »

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Kate says

    January 24, 2019 at 7:24 am

    I seriously want to lick my screen right now. I believe this may be a good recipe to get me husband to enjoy cauliflower… Must try!

    Reply
    • Richa says

      January 24, 2019 at 9:18 am

      yes definitely!

      Reply
  2. Cheryl says

    January 24, 2019 at 4:43 pm

    5 stars
    Made this tonight. It was delicious! And easy!

    Reply
    • Richa says

      January 24, 2019 at 5:23 pm

      yay!

      Reply
  3. Stephanie says

    January 24, 2019 at 9:09 pm

    I’m not trying to be a jerk, but I’m not sure what constitutes a medium potato. Can you give us the weight or volume for the chopped potatoes, please.

    Reply
    • Richa says

      January 24, 2019 at 9:40 pm

      130 to 140 gms, 1 heaping cup cubed

      Reply
  4. Hofterzielbeek says

    January 25, 2019 at 3:08 am

    Made these and they turned out great. Will surely try them again.

    Reply
  5. Richard says

    January 25, 2019 at 4:04 am

    5 stars
    Richa receipes are fantastic. Religiously us the Indian cook book every week(it’s my bible). Thanks for the inspiration. This dish is fab.

    Reply
  6. Anne says

    January 26, 2019 at 3:35 pm

    Greetings! Since you are recommending a stoneware baking dish, does this mean that a glass dish would not give the best results?
    Thank you, Anne

    Reply
    • Richa says

      January 26, 2019 at 9:24 pm

      glass will work too

      Reply
      • Anne says

        January 28, 2019 at 6:36 am

        Thank you for your response!

        Reply
    • Sarah Barker says

      February 13, 2020 at 7:04 pm

      What about a cookie sheet?

      Reply
  7. Jimie Gibbon says

    January 27, 2019 at 4:35 pm

    5 stars
    Just made this tonight for my girlfriend for as part of my Indian love feast along with your Vegan garlic Naan n everything came out amazing. As always when using any of your recipes. 💖Thank you.

    Reply
    • Richa says

      January 27, 2019 at 7:46 pm

      thats awesome!

      Reply
  8. Cassie Autumn Tran says

    January 28, 2019 at 1:16 pm

    Aloo gobi is one of my favorite Indian dishes! I love that yours looks so pure, healthy, and aromatic. Your mother knows how to whip up the perfect Aloo gobi–I totally agree that it would be a disservice to modify it in any way! This is most certainly going into my recipe bucket list–I’ll make this recipe with sweet potatoes, kabocha, or purple potatoes too!

    Reply
  9. Susan says

    February 1, 2019 at 7:03 pm

    I have a question. I am making the oil free version of this. In those directions it says to cover half way through, and then says 5 mins.

    The regular directions say to cover about halfway through. What’s this refer to?

    Also thank you for including oil free options. I used to cook a lot of Indian food but when I gave up oil to treat a health condition I thought I’d never eat aloo Gobi again.

    Reply
    • Richa says

      February 1, 2019 at 7:10 pm

      The regular one gets covered for 10 to 15 mins, so a bit less than half the time. For oil free version, cover it 5 mins more. You also want to use a smaller dish so that the veggies are not too far apart. that will help not lose too much moisture while baking.

      Reply
      • Susan says

        February 1, 2019 at 8:31 pm

        Thanks so much! Your response was so quick that it wasn’t even time to cover the food yet. This is really a delicious dish. I didn’t miss the oil at all!

        Reply
        • Richa says

          February 1, 2019 at 11:19 pm

          awesome!

          Reply
  10. Jonathan Carroll says

    February 3, 2019 at 6:39 am

    5 stars
    Would a dutch oven work?

    Reply
    • Richa says

      February 3, 2019 at 12:01 pm

      yes should work fine. Keep the veggies to about 2 layers and notmore than that.

      Reply
  11. Neerali Parag says

    February 3, 2019 at 9:26 am

    4 stars
    My oven is probably hotter than yours. Because the cauliflower over cooked slightly. But the flavours were delicious. My husband and 3 year old devoured it!
    Thank you xx

    Reply
    • Richa says

      February 3, 2019 at 11:57 am

      awesome! Try larger florets, wider pan and a slightly lower temp.

      Reply
      • Neerali Parag says

        February 4, 2019 at 2:30 am

        Thank you! Will try that next time xx

        Reply
  12. Shane says

    February 7, 2019 at 5:28 pm

    Do you have any recommendations for an oil you particularly like for this? Do you tend to go with a more neutral oil or a flavorful one?

    Reply
    • Richa says

      February 7, 2019 at 8:13 pm

      yes any neutral such as safflower, sunflower or canola.

      Reply
      • Shane says

        February 7, 2019 at 8:55 pm

        Thanks!

        Reply
  13. Keren says

    February 22, 2019 at 2:08 am

    5 stars
    This came out wonderful. I ate it almost straight out of the oven for a VERY early lunch. I added chickpeas and peas and so this is such a satisfying main dish. The seasoning is perfect – upped it a bit to accommodate the chickpeas – and so is the texture of the cauliflower. Wonderful recipe, Richa.

    Reply
    • Richa says

      February 22, 2019 at 10:29 am

      awesome!!

      Reply
  14. Antonella says

    March 13, 2019 at 9:05 pm

    Can I substitute the potatoe with sweet potatoe.?

    Reply
    • Richa says

      March 13, 2019 at 11:36 pm

      yes

      Reply
  15. simran says

    March 20, 2019 at 12:22 pm

    5 stars
    This was excellent! I also had leftover veggies that I could not fit in the dish. I baked it the
    next day for dinner after 24 hours of marinating the veggies in the spices. It turned out better than the first time. I love such recipes where I can do all the prep work before hand for the next dinner.

    Reply
    • Richa says

      March 20, 2019 at 5:30 pm

      yay! awesome!

      Reply
  16. Dina says

    March 24, 2019 at 8:43 am

    5 stars
    Have made this multiple times since January. Love it!

    Reply
    • Richa says

      March 24, 2019 at 8:59 am

      awesome!

      Reply
  17. Natasha says

    May 24, 2019 at 6:42 am

    This is so simple and healthy and I love that there is an oil-free option. I want to make it and use a bag of frozen rainbow cauliflower I have. Would that work if I defrost first? Thank you!

    Reply
    • Richa says

      May 24, 2019 at 11:09 am

      yes it should work just fine. No need to defrost. the cauliflower might need a few extra mins to cook. Also dont cover thedish if the cauliflower has too much moisture. the frozen cauliflower can have extra moisture .

      Reply
      • Natasha says

        May 26, 2019 at 4:21 am

        I defrosted a bit on the counter. I think you’re right that I shouldn’t have covered it. Definitely turned out mushy, vs using fresh cauliflower. I’ll do it that way next time. But the flavors were good so it was delicious anyway; and I appreciate there is so little oil on the recipe.

        Reply
        • Richa says

          May 26, 2019 at 12:30 pm

          yes there is quite some moisture that is sticking to the cauliflower and it will also release much more moisture during baking. I cover the fresh, because that can tend to dry out and get chewy edges, but that will not happen with frozen, so you want to bake uncovered and in a bigger dish so that the cauliflower isnt overlapping too much

          Reply
  18. Keesha says

    September 29, 2019 at 12:54 pm

    5 stars
    My kitchen smells amazing! I added a teaspoon of curry powder as well and I found the squeezed lemon really added a nice flavour to all these ingredients. Yummy! Thanks for sharing 🙂

    Reply
    • Richa says

      September 29, 2019 at 2:05 pm

      awesome

      Reply
  19. Diane says

    October 28, 2019 at 5:53 am

    5 stars
    My new favorite Aloo Gobi – baked. So easy to make and such a delicious variation. Opted for the first preparation method with really good results. Yum!

    Husband loved the roasted crispy bits 😋.

    Reply
    • Richa says

      October 28, 2019 at 10:26 am

      Awesome!

      Reply
  20. Lizzy says

    January 12, 2020 at 1:15 pm

    5 stars
    We love traditional aloo Gobi so I was excited to find this baked and more hands off version. It was soooo good. While it was in the oven I made coriander lemon green beans and a tomato chutney to go with it. Thanks so much!

    Reply
    • Richa says

      January 12, 2020 at 2:06 pm

      yay!

      Reply
  21. Sarah Barker says

    February 13, 2020 at 7:13 pm

    Just wondering if you can make this on a large metal cookie sheet instead of stoneware. Need to make large quantity for a party. Have you ever made using convection

    Reply
    • Richa says

      February 14, 2020 at 9:10 pm

      cookie sheet will be fine. i think it will take a bit longer in convection. i havent tried it

      Reply
  22. Sita says

    April 27, 2020 at 10:18 pm

    5 stars
    Yum! Made this for dinner tonight and so good. Lots easier than traditional Aloo Gobi! Turned out great with crisp edges as I made it in a sheet pan.

    Reply
    • Vegan Richa Support says

      April 28, 2020 at 9:01 am

      So glad you enjoyed this recipe!

      Reply
  23. Christina p says

    May 4, 2020 at 1:34 pm

    4 stars
    Lovely slightly easier than stove top version. I used a cookie sheet. Next time I will have to up the size of the florets and cut potatoes smaller. The potatoes needed a few more minutes then the cauliflower was slightly more cooked. But once potatoes were soft it was delicious. My husband made some tandoori fish we baked them together. Paired with rice and cucumber and onion salad. Lovely thx for sharing.

    Reply
  24. Agatha Medina says

    May 5, 2020 at 11:25 am

    5 stars
    I really like the taste!!

    Reply
    • Vegan Richa Support says

      May 5, 2020 at 12:33 pm

      Glad you enjoyed this!

      Reply
  25. Rick S says

    May 17, 2020 at 6:02 pm

    5 stars
    We had this for dinner tonight and it was amazing! I cooked 1/2 cup (dried) chickpeas in my Instant Pot to add to the dish and they cooked up deliciously crispy. I cut up Roma tomato and fresh cilantro as a topper to add some color. The flavor of the spices was perfect. Served over GABA brown rice with a side of blistered shishito peppers. It was a delicious low calorie meal!

    Reply
    • Vegan Richa Support says

      May 17, 2020 at 8:27 pm

      I love cilantro! Nice side dish too – fancy

      Reply
  26. Aman says

    May 24, 2020 at 6:55 pm

    Hi Richa,

    I want to make this recipe asap (tomorrow morning). But I do not own a ceramic pan that will be small enough. Do you think I can use my cast iron skillet instead?

    Reply
    • Richa says

      May 24, 2020 at 7:02 pm

      Yes

      Reply
  27. Aman says

    May 26, 2020 at 4:47 pm

    5 stars
    Hello,
    This recipe turned out great. I forgot that my stainless steel pans are oven safe up to 500 degrees. So i used that. I also let it marinate for up to 24 hours before baking. It’s an excellent make ahead meal and super easy. I am waiting to receive my spice grinder. I cannot wait to make this recipe again with freshly ground spices with the recipes from you. Thank you for sharing.

    Reply
  28. Aimee says

    August 18, 2020 at 1:40 pm

    5 stars
    I love how delicious it is and so easy to make!

    Reply
    • Vegan Richa Support says

      August 19, 2020 at 12:40 pm

      Mission accomplished !

      Reply
  29. Linda says

    August 25, 2020 at 2:56 pm

    5 stars
    Amazing flavor. Soooooo delicious and satisfying. Love, love this recipe.

    Reply
    • Vegan Richa Support says

      August 25, 2020 at 3:05 pm

      happy to hear that – I really appreciate your review Linda.

      Reply
  30. Amira says

    November 13, 2020 at 8:37 pm

    5 stars
    Made this simple and tasty dish tonight. Thanks for sharing!

    Reply
  31. Avi says

    December 28, 2020 at 5:10 pm

    5 stars
    I needed a recipe that was short on prep time and massive on flavour with two little ones at home and elders to please – this recipe totally delivered!! Thank you.

    Reply
  32. Cindy says

    December 30, 2020 at 1:17 am

    5 stars
    This was delicious. Thanks! I doubled the spice because my daughter and I like a heavier spice and it was delicious!

    Reply
    • Vegan Richa Support says

      December 31, 2020 at 10:22 am

      spicy! i like it

      Reply
  33. Heather Coombs says

    January 4, 2021 at 11:41 pm

    5 stars
    Totally delish.

    Reply
    • Vegan Richa Support says

      January 6, 2021 at 12:58 pm

      Totally awesome ! thanks for popping in

      Reply
  34. Lisa says

    January 31, 2021 at 8:02 am

    Hi Richa, I don’t have fresh ginger on hand—do you think the aloo gobi would taste terrible if I used ground (powdered) ginger instead? Best wishes and many thanks, Lisa

    Reply
  35. Juliana says

    February 14, 2021 at 11:46 am

    I followed the directions, the aloo gobi was not cooked, still half raw . Covered it with tin foil for 15 min. Still raw. Added 1/4 of water and another 15 min. Will have to find a different way. Took over an hour .

    Reply
    • Richa says

      February 14, 2021 at 11:48 am

      That is really weird. Mine always gets done in 30 mins. Maybe your oven is not heating to the right temperature? What kind of pan did you use?

      Reply

ORDER TODAY!

Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

Lets get Social! Join 1Million followers and friends

  • Bloglovin
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Vegan Richa 's Indian Kitchen Cookbook
Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

Affiliate Links

All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

LINKSPOPULAR POSTSKEEP IN TOUCH
My Favorite ThingsBuffalo Chickpea PizzaYouTube
Recipe IndexLentil Quinoa LoafFacebook
Advertise, Work With MeCrispy Orange CauliflowerInstagram
Privacy PolicyPumpkin Cinnamon RollsPinterest
Terms Of UseSweet Potato Peanut BurgersTwitter
Copyright and Disclaimers
Copyright © 2021 Vegan Richa LLC