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    Home » main course

    Cauliflower Taco Meat – 1 Pan Cauliflower Walnut Taco filling Recipe

    Published: Jul 19, 2018 · Modified: Dec 30, 2018 by Richa 69 Comments

    Jump to Recipe   Print Recipe

    Cauliflower Taco Meat. Easy 1 Pan Cauliflower Walnut Crumble. No Skillet needed .Use in tacos, wraps, burrito, nachos, salads! Vegan Glutenfree Soyfree Recipe. Can be nut-free.    Jump to Recipe  

    Cauliflower Taco Meat. Easy No Skillet Needed. 1 Pot Cauliflower Walnut Crumble. Use in tacos, wraps, burrito, nachos, salads! #Vegan #Glutenfree #soyfree #Recipe #Veganricha. Can be #nutfree | VeganRicha.com

    Tacos need a filling that is flavorful, has texture, is easy and versatile. This Cauliflower Walnut filling fits perfectly! All the flavor, all the texture! Change up the spices and herbs for variation in flavor. 

    Pulse the walnuts and onion in a food processor, then pulse cauliflower, spices. Then spread the mixture and bake until preferred consistency. No stove top cooking needed. 1 Processor to 1 baking dish.

    Change up the flavors to preference. I use my own chili powder blend. Change that up with different Mexican chilies for  flavor variation. Add some bbq sauce for bbq crumble and clumpier. Use Cajun blend or Jamaican jerk blend. This taco “meat” is bean and lentil free. Add some spiced beans or refried beans to the tacos if you like.


    Cauliflower Taco Meat filled in Corn tortillas over White Napkin

    Add this Taco meat to this Enchilada, or Spanish Rice Bowl, top these Nachos or add to this Lentil Tortilla Soup. 

    More Taco fillings, easy Carrot Walnut Taco Meat, Mango BBQ Soycurl/jackfruit Tacos. Berbere Spiced Jackfruit Tacos so much flavor!, Chipotle Shredded Butternut Tacos

    Cauliflower Taco Meat. Easy No Skillet Cauliflower Walnut Crumble. Use in tacos, wraps, burrito, nachos, salads! #Vegan #Glutenfree #soyfree #Recipe #Veganricha. Can be #nutfree | VeganRicha.com Cauliflower Taco Meat. Easy No Skillet Cauliflower Walnut Crumble. Use in tacos, wraps, burrito, nachos, salads! #Vegan #Glutenfree #soyfree #Recipe #Veganricha. Can be #nutfree | VeganRicha.com Cauliflower Taco Meat. Easy No Skillet Cauliflower Walnut Crumble. Use in tacos, wraps, burrito, nachos, salads! #Vegan #Glutenfree #soyfree #Recipe #Veganricha. Can be #nutfree | VeganRicha.com Cauliflower Taco Meat. Easy No Skillet Cauliflower Walnut Crumble. Use in tacos, wraps, burrito, nachos, salads! #Vegan #Glutenfree #soyfree #Recipe #Veganricha. Can be #nutfree | VeganRicha.comCauliflower Taco Meat. Easy No Skillet Cauliflower Walnut Crumble. Use in tacos, wraps, burrito, nachos, salads! #Vegan #Glutenfree #soyfree #Recipe #Veganricha. Can be #nutfree | VeganRicha.com

    Cauliflower Taco Meat. Easy No Skillet Cauliflower Walnut Crumble. Use in tacos, wraps, burrito, nachos, salads! #Vegan #Glutenfree #soyfree #Recipe #Veganricha. Can be #nutfree | VeganRicha.com
    Print Recipe
    5 from 24 votes

    Cauliflower Taco Meat - Cauliflower Walnut Taco Filling

    Cauliflower Taco Meat. Easy 1 Pan Cauliflower Walnut Crumble. No Skillet needed Use in tacos, wraps, burrito, nachos, salads! Vegan Glutenfree Soyfree Recipe. Can be nut-free.
    Prep Time15 mins
    Cook Time35 mins
    Total Time50 mins
    Course: Main Course
    Cuisine: Gluten-free, Mexican, Vegan
    Keyword: cauliflower walnut taco meat, vegan ground beef, vegan taco meat, vegetarian taco recipe
    Servings: 4
    Calories: 214kcal
    Author: Vegan Richa

    Ingredients

    Cauliflower Walnut "Taco" Meat:

    • 1/2 cup (58.5 g) raw walnuts
    • 1/2 (0.5) small onion chopped
    • 1/2 (0.5) jalapeno optional
    • 1 small head of cauliflower chopped into florets
    • 1/2 medium tomato , or 2 tbsp salsa, or oil packed sundried tomato
    • 2 tbsp or more chili powder blend (recipe that I use below)
    • zest of a lime
    • 1/2 tsp (0.5 tsp) salt

    Cilantro Avocado Cream:

    • 1 avocado
    • juice of 1 lime
    • 1/4 tsp (0.25 tsp) or more salt
    • 1/4 cup (4 g) cilantro
    • a dash of black pepper and cayenne

    Chili Blend:

    • 1.5 tsp ground cumin
    • 1 tsp coriander
    • 2 tsp paprika (1 tsp sweet and 1 tsp smoked or 1.5 sweet and 1/2 tsp smoked for less heat)
    • 1/2 tsp (0.5 tsp) each of garlic powder onion powder
    • 1 tsp oregano
    • 1/2 tsp (0.5 tsp) ancho chili powder
    • 1/4 to 1/2 tsp (tsp) chipotle chili powder or flakes
    • a good dash of ground cinnamon , all spice/clove, black pepper, cayenne

    Instructions

    • Line a large baking dish with parchment. Preheat the oven to 375 deg F (190 C ).
    • Process the walnuts, onion and jalapeno until coarse mixture in a food processor.
    • Add cauliflower florets and tomato and pulse a few times to break some of the large cauliflower pieces.
    • Add the spices, salt, zest, 1 tsp oil and process until the cauliflower is evenly shredded.  If using store bought chili blend,  add 1/4 tsp or more chipotle chili flakes/powder and dashes of ground cinnamon, clove and black pepper for additional flavor.
    • Transfer the cauliflower walnut mixture to the parchment lined baking dish. Spread evenly.
    • Bake at 375 degrees F for 35 to 45 minutes. Move the mixture around twice in between. The onion should start caramelizing and the mixture should be crumbly but not overly dry. (taste the mixture carefully when moving it around the second time and add salt, spices if needed **). Bake until desired consistency.
    • Cilantro Avocado Cream: Blend all the ingredients with 1/3 cup or more water until smooth. Add more lime juice or salt to taste.
    • Assemble the tacos in warm tortillas with warm taco meat, salsa, avocado dressing, cilantro, jalapeno/pickled jalapeno and serve. Or add the taco meat to burritos, Nachos, Enchiladas, Salads.

    Video

    Notes

    Additional flavors: Add 1 tsp or more vegan Worcestershire sauce, some habanero pepper, poultry seasoning or vegan bouillon seasoning
    ** Depends on the size of the cauliflower, age of spices etc. Add more to the mix after tasting and mix in well. You can also add in more when the mixture is cooling after baking.
     
    Nut-free: Use sunflower or pumpkin seeds or more cauliflower 
     
    Nutrition is for 1 serve of cauliflower meat and avocado cilantro dressing, does not include tortillas

    Nutrition

    Nutrition Facts
    Cauliflower Taco Meat - Cauliflower Walnut Taco Filling
    Amount Per Serving
    Calories 214 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 2g13%
    Sodium 522mg23%
    Potassium 598mg17%
    Carbohydrates 13g4%
    Fiber 7g29%
    Sugar 3g3%
    Protein 7g14%
    Vitamin A 2240IU45%
    Vitamin C 26.3mg32%
    Calcium 59mg6%
    Iron 2.5mg14%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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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

    Comments

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    1. c

      September 07, 2022 at 2:22 pm

      Could you make this only using cauliflower?

      Reply
      • Vegan Richa Support

        September 09, 2022 at 6:38 pm

        I don’t see why not.

        Reply
    2. Tyler Barnet

      May 02, 2022 at 2:24 pm

      5 stars
      It’s become a staple. I make the meat and pico de gallo and skip the chile blend and avocado cream — It all comes together quickly and even my meat-eater friends request it.

      Reply
      • Richa

        May 02, 2022 at 8:03 pm

        Awesome

        Reply
    3. Marianne

      March 21, 2022 at 7:39 pm

      5 stars
      Delicious!! Added chipotle pepper(wet) instead of jalapeño + sun dried tomatoes. I have extras so later this week I’ll make enchiladas.
      Thank you.

      Reply
      • Richa

        March 21, 2022 at 9:35 pm

        Awesome!!

        Reply
    4. Beth

      January 25, 2022 at 10:46 am

      5 stars
      Just made this for lunch and it’s absolutely delicious! A million times better than any store- bought crumble. Another winner 🙂

      Reply
      • Richa

        January 25, 2022 at 4:10 pm

        Yay!!

        Reply
    5. Lisa

      January 17, 2021 at 5:11 am

      Can you freeze this recipe?
      Thank you

      Reply
      • Vegan Richa Support

        January 17, 2021 at 8:15 am

        yes, when you reheat a pan would be best

        Reply
    6. Jolene

      June 27, 2020 at 6:33 am

      5 stars
      I adore this recipe!

      Reply
    7. Porsche

      May 31, 2020 at 2:03 pm

      I would love to try this recipe. Can I use cauliflower rice instead of florets or will it differentiate the consistency too much?

      Reply
      • Vegan Richa Support

        May 31, 2020 at 4:51 pm

        You can but it will just have a finer texture! 🙂

        Reply
      • Carol Lemky

        January 20, 2023 at 7:56 pm

        I put my cauliflower and nuts through my veggie bullet with the large grater attachment. It riced them perfectly so it is the consistency of cooked ground beef. This would work with any food processor that has a grater attachment I would think.

        Reply
    8. Sydney

      April 14, 2020 at 6:16 pm

      Mine did not get crumbly at all 🙁 it stayed pretty moist. Maybe too much cauliflower? Tasted great though!

      Reply
    9. Sydney

      April 14, 2020 at 1:17 pm

      I’m so excited to try this! If I can only find riced cauliflower, how many cups of riced cauliflower should I use? Shelves are pretty empty right now 🙁
      I love all of your recipes! Every single one has been a hit, thank you so so much!!!

      Reply
    10. Haley

      April 06, 2020 at 10:16 am

      5 stars
      My 3 and 5 year olds don’t typically like store-bought faux meat products but they loved this! Thank you!!!

      Reply
      • Richa

        April 06, 2020 at 3:19 pm

        yay!

        Reply
    11. Jennifer J

      January 24, 2020 at 11:13 pm

      I never post reviews or comments about recipes, but I had to after making this. It was absolutely delicious! My husband and I loved it and next time doubling it so we have leftovers 🙂 so so good! Thank you and all your recipes I have made have been delicious!

      Reply
      • Richa

        January 25, 2020 at 1:38 pm

        awesome!

        Reply
    12. Mike Telesky

      December 22, 2019 at 9:17 am

      5 stars
      Made this last night, was delicious! I did end up separating the mixture across two cookie sheets because it made so much and was not browning, that seemed to work. Everyone loved it and the avocado sauce was probably the biggest hit!

      Reply
      • Richa

        December 22, 2019 at 1:07 pm

        awesome!

        Reply
    13. Angela Alford Whiting

      December 17, 2019 at 2:37 pm

      I am a new cook, and new to veggie grocery shopping, I apologize for my ignorance but can you tell me the ratio of cauliflower to walnuts? Or how many cups of cauliflower to use ? Thank you !

      Reply
      • Richa

        December 17, 2019 at 3:38 pm

        1 small head cauliflower is 300 to 400 gm and 1/2 cup walnuts is about 60 gm

        Reply
    14. Agnes

      August 04, 2019 at 3:48 am

      What weight should the cauliflower have?

      Reply
      • Richa

        August 04, 2019 at 11:12 am

        300-350 gm

        Reply
      • Agnes

        August 05, 2019 at 4:32 am

        Thanks 🙂

        Reply
    15. Krys

      May 05, 2019 at 11:42 pm

      Absolutely delicious! Devoured by entire family! Thank you 🙂

      Reply
      • Richa

        May 06, 2019 at 10:31 am

        yay!

        Reply
    16. Louise M Harmon

      March 31, 2019 at 1:55 pm

      5 stars
      I just made this -AWESOME! I did substitute frozen riced cauliflower for fresh to save time-still turned out wonderful. I think the basic recipe would work well using different seasonings (basil, garlic powder, onion powder, oregano, maybe some fennel) as a pasta topping or lasagna filling.

      Reply
      • Richa

        March 31, 2019 at 7:59 pm

        awesome! yes definitely.

        Reply
    17. Amanda Taylor

      February 18, 2019 at 6:48 pm

      5 stars
      I made this for dinner tonight and it was a hit! My husband and daughter loved it! The flavor was amazing! My daughter said the veggie meat was her favorite part of the taco. This will be a weekly for us! Thanks for sharing!

      Reply
    18. Davis

      February 11, 2019 at 5:36 pm

      5 stars
      This taco meat is a game changer. Bean taco fillings are okay, but they can get boring. This is so much like the texture and even taste of ground beef taco meat, it is amazing.

      Reply
      • Richa

        February 11, 2019 at 10:13 pm

        yay!

        Reply
    19. Maureen Cram

      January 05, 2019 at 12:09 am

      5 stars
      As usual, and I am not taking that for granted, another great recipe that you can adapt, change up add a bit more of this or less of that… and you just KNOW it will be great. I searched for walnut and cauliflower taco meat and checked many recipes before finding this one. Note to self: just go to Vegan Richa for whatever you want to make and don’t waste time searching :). Tacos tonight!

      Reply
      • Richa

        January 05, 2019 at 11:38 am

        🧡🧡🧡🧡

        Reply
    20. Alana

      October 29, 2018 at 5:22 pm

      5 stars
      I made these tonight, and was a bit wary of the flavor combination because I have never tried walnut and cauliflower before; however, every single recipe of Vegan Richa’s I have tried have amounted to a delicious success! It was wrong of me to doubt. Try this! It’s super wonderful, flavorful, and has lots of umami. For me, I like food very spicy, so I needed extra spice. I was too conservative with the jalapeno, and could have added more. I used a few more walnuts within my food processor. It’s baking in the oven right now and smells phenomenal! I have my corn tortillas, salsa, and guac ready. Thanks for another amazing dish!

      Reply
      • Richa

        October 29, 2018 at 6:33 pm

        Awesome! yes add more cayenne, taco blend etc. more walnuts or cauliflower would need more spices. so adjust away. you can add more spices midway while baking when you taste too

        Reply
    21. Jennifer Poutney

      October 19, 2018 at 5:28 am

      Soooooo excited to try this recipe this weekend with some guests coming over. If I make it ahead of time, and refrigerate/freeze, how would I go about reheating it without over cooking it or having the cauliflower get all mushy? Or should I just make it the day of? Trying to save time so I can spend time with our guests…

      Reply
      • Richa

        October 28, 2018 at 8:26 pm

        Bake it to reheat, it will make it crisp again.

        Reply
    22. Elise

      August 28, 2018 at 2:54 am

      5 stars
      I’ve just made this and it is sensational, people. It doesn’t taste of cauliflower, so although I love cauliflower, a person I live with really hates it, so not tasting of cauli is a bonus in my house.

      I made a few alterations:

      I put in about a 1/2 glass of wine – I guess you could use red wine vinegar with some water instead if you don’t have alcohol in the house. I left out most of the spices because where I live it’s almost impossible to get them, but I kept the ground cumin because, as we all know, cumin is life itself. Also I put a little more nutritional yeast than I at first intended, because I’m not really used to the powder version yet, but in fact it was really great – I’d say about a heaped tablespoon or even two went in there. Also instead of the onion I used a large bunch of Chinese chives, the flat ones used for pot stickers and that give everything added extra magic. Anyway, the result was tender and “meaty” and delicious.

      Thank you so much Richa. Your recipes are so versatile, easy, and delicious. Where would we be without you?

      Reply
    23. Beth

      August 02, 2018 at 5:26 pm

      5 stars
      Super tasty! I’m working more vegan meals into our rotation and my four kids gobbled this up. My oldest kept coming into the kitchen while it baked, saying, “It smells do good – just like meat.”

      Reply
      • Richa

        August 02, 2018 at 8:56 pm

        yay! thats a success then!

        Reply
    24. Sue

      July 29, 2018 at 12:08 pm

      Richa, I forgot to mention that your spice blend is beyond brilliant!

      Reply
    25. Dilip Trivedi

      July 28, 2018 at 4:23 pm

      5 stars
      Is it possible to cook this on the stovetop instead of baking? I am in Las Vegas heat!

      Reply
      • Richa

        July 29, 2018 at 10:36 am

        yes.. Heat oil in a large skillet over medium heat. Add cauliflower walnut mixture, spices, salt and garlic and toss well. Cover and cook for 3 minutes. Then uncover and cook over low heat until it dries to preferred texture. Taste and add more salt and spices mid way.
        You might need to do this in 2 batches , so that the cauliflower mixture is not thicker than 1/4 inch evenly on the pan.

        Reply
        • dilip

          July 29, 2018 at 10:58 am

          Thank you, Richa!

          Reply
    26. Sue

      July 28, 2018 at 2:11 pm

      5 stars
      Made this early for tonight’s dinner, and I see a few family members have done a pre-dinner sampling! Early reviewers are loving it!! :).
      Thanks again Richa!

      Reply
      • Richa

        July 28, 2018 at 3:08 pm

        Awesome!

        Reply
    27. Geffin Falken

      July 26, 2018 at 5:43 am

      5 stars
      I tried this recipe for the first time yesterday. Wow! I had the most amazing tacos with it. Using cauli & walnuts (the preferred food of the heart) is pure genius. I cannot thank you enough for bringing tacos back into the rotation in my house.

      Reply
      • Richa

        July 26, 2018 at 10:51 am

        Awesome!! so glad you loved it!

        Reply
    28. leah

      July 25, 2018 at 10:01 am

      5 stars
      So i made this recipe. I used sun dried tomato instead of the tomato. it was AMAZING!!! and i must add that the avocado cream compliments this dish beautifully!! Even my dh who does not like avocado couldnt stop eating this. Instead of measuring 2 Tbs. of the chili blend, i added the spices directly to the mixture. I will be making this again and again. Thank you for another successful recipe

      Reply
      • Richa

        July 25, 2018 at 10:18 am

        awesome!! i do that too. just add the spices based on the amount of the filling and my preference that day of what spice/herb flavor i want more of. 🙂

        Reply
    29. Crystal Kramer

      July 24, 2018 at 12:14 pm

      5 stars
      So happy with how this turned out! I’m vegan and my husband is a recently turned vegetarian and we both loved it. This will be one of our go-to Mexican meals from now on.

      Reply
      • Richa

        July 24, 2018 at 2:20 pm

        awesome!!

        Reply
    30. Naïby

      July 21, 2018 at 1:59 pm

      Hey! I just subscribed to your mailing list and I’m glad to have received this original recipe! I love the idea of using cauliflower to make the “meat”. Cauliflower is like the it thing now. It does so many things! Who would’ve thought? And walnuts are great to give help give a meaty texture too. I’m sure this pair would make a great burger 😉. Can’t wait to try this recipe of yours!

      Reply
    31. Monique

      July 20, 2018 at 9:05 am

      Thanks for this- looks great! Do you think it would freeze okay once baked? I’d love to make several batches ahead of time.

      Reply
      • Richa

        July 20, 2018 at 11:12 am

        it should be fine frozen

        Reply
    32. Leah Saks

      July 20, 2018 at 7:13 am

      5 stars
      This looks amazing! Can’t wait to try it

      Reply
    33. Mary D

      July 20, 2018 at 6:38 am

      This sounds so yummy. Please suggest ways to make a nut free version.

      Thank you!

      Reply
      • Richa

        July 20, 2018 at 11:12 am

        oops forgot to add , more cauliflower or sunflower seeds or pumpkin seed for nutfree version

        Reply
    34. Lindsay

      July 20, 2018 at 3:39 am

      Can I use frozen riced cauliflower?

      Reply
      • Katy K

        July 20, 2018 at 11:01 am

        I have tried this with a similar recipe and it did not work as well. The cauliflower has a different consistency after being frozen. Fresh riced cauliflower would be better.

        Reply
      • Richa

        July 20, 2018 at 11:52 am

        i havent tried it. it might work with longer bake time.

        Reply
    35. Lee MacArthur

      July 19, 2018 at 6:28 pm

      This looks really good. I am going to have to try it. Thank you for this

      Reply
    36. Carol

      July 19, 2018 at 5:38 pm

      Exactly what I was thinking – we do lots of things we can freeze for busy-day meals. We’ve used lots of your recipes, ever since post punk was live (badly missed!)

      Reply
      • Richa

        July 19, 2018 at 6:05 pm

        awesome! Yes i miss the ppk forums too

        Reply
    37. Carol Perryman

      July 19, 2018 at 3:21 pm

      5 stars
      This is really delicious and it makes a lot! An instant favorite for quick weeknight meals.

      Reply
      • Richa

        July 19, 2018 at 3:32 pm

        Awesome! I think it will freeze well too!

        Reply

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