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    Home » main course

    Creamy Sun Dried Tomato Pasta with Garlic Soy curls

    Published: Nov 28, 2018 · Modified: Dec 30, 2018 by Richa 80 Comments

    Jump to Recipe   Print Recipe

    Creamy Sun Dried Tomato Pasta with Garlic Soy curls. 20 Gm of Protein. Vegan Tuscan Garlic “Chicken” And pasta. Vegan Recipe Can be Soyfree with Mushrooms or Seitan. 30 Mins. Gluten-free and nutfree option  Jump to Recipe 

    Creamy Sun dried Tomato Pasta in a white skillet

    This Luscious 30 Minute pasta is a vegan version of a dish I used to get in some restaurant more than a decade ago. Wow that was specific 😉 Anywho, the Creamy garlicky sauce with sun dried tomato some grilled chickin gets a vegan makeover! The Soy curls and soaked in garlic veggie broth, then toasted with more garlic and freshly ground black pepper. Then added to the cream base. Sun dried tomato, herbs, fresh thyme, pasta such as farfalle or fettuccine. Bliss. 

    This sauce and pasta are flexible to taste and ingredients. Use gluten-free pasta if needed, some nutfree non dairy cream for no nuts and use seitan, tofu or mushrooms to sub soy curls. 

    Easy, Quick and Delicious! Lets make this Luscious Meal. 


    Creamy Sun dried Tomato Pasta in a white plate

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    • Chickpea Chorizo, Quinoa shells in tomato sauce. GF – So Meaty.

    Creamy Sun Dried Tomato Pasta with Garlic Soy curls. Vegan Tuscan Garlic "Chicken" And pasta. #Vegan #Recipe Can be Gluten-free, Soyfree, nutfree #VeganRicha Creamy Sun Dried Tomato Pasta with Garlic Soy curls. Vegan Tuscan Garlic "Chicken" And pasta. #Vegan #Recipe Can be Gluten-free, Soyfree, nutfree #VeganRicha

    Recipe Card

    Creamy Sun Dried Tomato Pasta with Garlic Soy curls. Vegan Tuscan Garlic "Chicken" And pasta. #Vegan #Recipe Can be Gluten-free, Soyfree, nutfree #VeganRicha
    Print Recipe
    4.94 from 30 votes

    Creamy Sun Dried Tomato Pasta with Garlic Soy curl

    Creamy Sun Dried Tomato Pasta with Garlic Soy curls. 20 Gm of Protein Vegan Tuscan Garlic "Chicken" And pasta. Vegan Recipe Can be Soyfree with Mushrooms or Seitan. 30 Mins. Gluten-free and nutfree option
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: Main
    Cuisine: Italian, Vegan Glutenfree
    Keyword: creamy sundried tomato farfalle, tuscan garlic chicken
    Servings: 3
    Calories: 454kcal
    Author: Vegan Richa

    Ingredients

    • 7 to 8 oz (8 oz) farfalle or fettuccine other pasta , cooked according to package instructions
    • 3 oz soy curls , or other chickin substitutes or use mushrooms for soyfree
    • 1/2 cup (117.5 ml) veggie broth or vegan chikin flavored broth
    • 3/4 tsp (0.75 tsp) poultry seasoning , or 1/4 tsp each of sage, onion powder, garlic powder, thyme,
    • 2 tsp oil
    • 4 cloves of garlic finely chopped
    • 1/4 tsp (0.25 tsp) black pepper
    • 1/2 tsp (0.5 tsp) smoked paprika
    • 1/2 tsp (0.5 tsp) poultry seasoning , optional
    • 1.5 cup (354.88 ml) cashew milk (1/3 cup cashews blended with 1.25 cups of water), Use 2 cups for saucier(1/2 cup cashews + 1.5 cups water)
    • 1/2 tsp (0.5 tsp) salt
    • 1/2 tsp (0.5 tsp) garlic powder
    • 1/2 tsp (0.5 tsp) onion powder
    • 1/2 tsp (0.5 tsp) each of oregano ,thyme or 1 tsp italian blend
    • 1 tbsp extra virgin olive oil
    • 1/4 cup (27.5 g) or more chopped sun dried tomato
    • 3 to 5 oz baby spinach or chopped spinach
    • 2 tbsp nutritional yeast or 2-3 tbsp vegan parm
    • fresh thyme or basil for garnish

    Instructions

    • Heat the water or broth until just about boiling. Combine the soy curls with boiling broth, garlic powder, poultry seasoning in bowl. (Or soak in hot chikin flavored broth). Let sit for 10 mins, stir once or twice in between. You can also use other chikin subs, seitan. If using mushrooms or pressed tofu, skip this step.
    • Heat oil in a large skillet over medium heat. Squeeze the soy curls to remove excess water and add to the skillet. Cook to brown some edges (3 to 5 mins, longer with mushrooms).
    • Add garlic, black pepper and mix in. Add poultry seasoning and smoked paprika. Add other veggies if using and cook for 2 mins.  (red bell pepper or zucchini work well).
    • Add cashew milk, salt, garlic, onion powder, oregano, thyme and mix well. Bring to a boil.
    • Add the sun dried tomato, spinach, nutritional yeast or vegan parm and bring to a boil. Taste and adjust salt, flavor (add more italian herbs if neeses). Add some lemon zest or more nutritional yeast/vegan parm  Fold in the cooked pasta and toss to coat. Take of heat, cover and let sit for minute. Garnish with fresh herbs, Serve with garlic bread.

    Video

    Notes

    Glutenfree: Use GF pasta
    Soyfree: Use seitan or mushrooms or other chikin subs
    Nutfree: Use nut-free non dairy cream or blend 1/4 cup  pumpkin seeds, 1.5 tbsp flour with 1.25 cups of water until smooth and use
     
    Nutrition is for 1 Serve

    Nutrition

    Nutrition Facts
    Creamy Sun Dried Tomato Pasta with Garlic Soy curl
    Amount Per Serving
    Calories 454 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 1g6%
    Sodium 454mg20%
    Potassium 628mg18%
    Carbohydrates 67g22%
    Fiber 4g17%
    Sugar 5g6%
    Protein 20g40%
    Vitamin A 390IU8%
    Vitamin C 4.9mg6%
    Calcium 37mg4%
    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. Alina

      March 20, 2023 at 7:20 pm

      5 stars
      This was soooo good! Creamiest vegan pasta I ever made!

      Reply
      • Vegan Richa Support

        March 20, 2023 at 8:48 pm

        yay!

        Reply
    2. Montauk6

      February 21, 2023 at 6:18 am

      Looks delicious but, DANG, 67 grams of carbs for 1 serving? Boy Howdy, indeed!

      Reply
      • Vegan Richa Support

        April 03, 2023 at 8:39 pm

        🙂

        Reply
    3. Jackie van der Meer-Cairncross

      August 21, 2022 at 12:26 am

      Absolutely delicious and definitely a recipe that I will make again. The combination of smoked paprika, the various herbs and the cashew nut cream worked so well. Loved it!

      Reply
      • Vegan Richa Support

        August 22, 2022 at 12:35 pm

        Yay- glad you loved it

        Reply
    4. Maya

      January 18, 2022 at 8:24 am

      5 stars
      So easy to make, so delicious to taste 😋

      Reply
      • Vegan Richa Support

        January 21, 2022 at 11:35 am

        Awesome Maya, thanks

        Reply
    5. Jessie

      September 17, 2021 at 4:02 pm

      5 stars
      This was delicious. Boyfriend didn’t notice it was vegan. 🙂 I put in zucchini and eggplant for extra veggies.

      Reply
      • Vegan Richa Support

        September 21, 2021 at 6:13 pm

        Nice

        Reply
    6. Morgan

      January 28, 2021 at 3:38 pm

      5 stars
      This was delicious!

      Reply
      • Richa

        January 28, 2021 at 5:31 pm

        Thanks!

        Reply
    7. rachel

      January 16, 2021 at 12:02 pm

      4 stars
      I made this the other day and it was really tasty! I normally only make red sauce type pasta since being vegan, because it’s been the most simple for me. But I loved alfredo and other creamy sauces before becoming vegan. This was so yummy! It was almost mac and cheese-ish to me, because I actually used macaroni noodles since I had them on hand. It was like grown up mac and cheese, kind of. My husband and I ate the whole thing in one day! So yummy and satisfying! I only gave 4 stars because it wasn’t like blow my socks off, but was definitely very easy, simple, delish, and a nice variety from our normal cooking. Thanks for another great recipe!

      Reply
    8. Danielle

      January 12, 2021 at 9:41 am

      5 stars
      I just made this for dinner and loved it! I used the recommended mushrooms instead of soy curls and they work really well. I love the unique flavors that come together in this recipe. I don’t usually use poultry seasoning except for Thanksgiving and it added such a nice deep flavor. I can’t wait to have the leftovers tomorrow and I will definitely save this recipe to make again 🙂 Thanks!

      Reply
      • Vegan Richa Support

        January 12, 2021 at 10:51 am

        that’s great! I”m glad that you enjoyed it

        Reply
    9. Kierstin

      November 28, 2020 at 5:57 pm

      4 stars
      I LOVED IT once I added a 1/4 red wine vinegar and three TBS of lemon juice and red pepper flakes. Mouth watering!! Also had to substitute soy curls, couldn’t find them anywhere 🙁

      Reply
    10. Harmony

      October 18, 2020 at 4:51 pm

      5 stars
      This was absolutely delicious. I made it with crusty roasted garlic bread. Yum!

      Reply
    11. Suneri

      May 28, 2020 at 5:52 pm

      I have heard that different store-bought broths can add different flavors. Which specific brand did you use in this recipe (or did you make your own)?

      Reply
      • Richa

        May 28, 2020 at 5:59 pm

        I usually use water as many broths are too salty for me. Or a mushroom broth(I use a mix mushroom powder from world spice.com mixed with water)

        Reply
    12. Richa

      May 20, 2020 at 7:16 am

      Can we use almond milk instead?

      Reply
      • Vegan Richa Support

        May 20, 2020 at 2:32 pm

        yes a vegan white sauce will work with almond milk

        Reply
      • Mimi

        February 22, 2022 at 2:01 pm

        5 stars
        Impressive! I used portabellas instead of the soy and added the zucchini and red pepper as suggested. I substituted Oatmilk, cause that’s what I had on hand. I also added the red pepper flakes at the end as the others recommended.

        Reply
        • Vegan Richa Support

          February 24, 2022 at 10:52 am

          thanks Mimi! good to know about milk

          Reply
    13. Amanda K

      May 09, 2020 at 3:35 pm

      5 stars
      So good! Even my picky eaters loved it after pulling the spinach off 🤷🏼‍♀️ Easy and quick to make. We added crushed red pepper flakes and extra salt and pepper. Love the incorporation of soy curls instead of more processed “ckn” meat substitutes.

      Reply
      • Richa

        May 10, 2020 at 12:05 am

        Yay!

        Reply
    14. Tina

      April 18, 2020 at 9:31 pm

      5 stars
      Great recipe! I have not made a cashew milk yet so that was fun being able to try it in this recipe. I used fettuccine noodles and it really reminded us of an alfredo sauce. I didn’t have any sun dried tomatoes or spinach, so it was very simple but it was still very yummy. The kids ate it all up! I added red pepper flakes to my serving and that gave it a good spice. For being limited on items in the house due to these times (Covid 19) this was a success! Thank you!

      Reply
      • Vegan Richa Support

        April 19, 2020 at 1:20 pm

        thank you Tina, I love red pepper flakes too!

        Reply
    15. AM

      December 20, 2019 at 9:34 pm

      Can I make this with soy milk or canned coconut milk

      Reply
      • Richa

        December 20, 2019 at 10:31 pm

        yes, use unsweetened

        Reply
    16. melissa perez

      November 14, 2019 at 11:34 am

      what about unsweetened almond milk ?

      Reply
      • Richa

        November 14, 2019 at 2:33 pm

        yes that should work just fine

        Reply
    17. Sunil Dogra

      October 17, 2019 at 12:52 am

      5 stars
      This dish looks creamy and delicious. Pure comfort food for sure!

      Reply
      • Jamie

        December 04, 2022 at 6:26 pm

        4 stars
        This was tasty. I could barely taste the sun dried tomatoes though. I may try again with 2-3x more sun dried tomatoes. Nice cream sauce and always love recipes with soy curls. Thank you!

        Reply
    18. Jessica Buchanan

      October 14, 2019 at 5:15 pm

      5 stars
      Quick
      Easy
      Delicious
      Thank You

      Reply
      • Richa

        October 14, 2019 at 7:30 pm

        Thanks!

        Reply
    19. Jake

      October 13, 2019 at 9:12 am

      Does this keep well and can it be reheated?

      Reply
      • Richa

        October 13, 2019 at 12:43 pm

        yes, the sauce will thicken, so reheat with a bit of non dairy milk

        Reply
    20. Steph

      September 10, 2019 at 1:55 pm

      5 stars
      My husband and I are new to plant-based eating and LOVED this recipe!! Actually, this was the second recipe we have tried from your website (the Vegan Sheet Pan Tacos Dinner was the first) and we are looking for more recipes from you. Thank you SO much for giving us yummy ideas for foods that are healthy and clean!!

      Reply
      • Richa

        September 10, 2019 at 3:39 pm

        awesome! Thanks!

        Reply
    21. Shane

      June 02, 2019 at 5:39 pm

      5 stars
      Soaking with only that half cup of broth and browning the soy curls at the beginning gave them great texture! Super yum dish as usual.

      Reply
      • Richa

        June 02, 2019 at 7:15 pm

        Right! they get crisp but still chewy and flavorful and work so well with the creamy sauce!

        Reply
    22. Keren

      April 17, 2019 at 9:17 am

      5 stars
      Delicious and unusual. My first use of soy curls and they came a bit soggy, as did the pasta which I’d cooked for too long. So there’s room for improvement but this will be made again! Thanks for broadening my horizons.

      Reply
      • Richa

        April 17, 2019 at 10:54 am

        Awesome!hmm soy curls absorb liquid and get flavorful. if you want them more chewy, then remove them fromthe pan after pan frying and add back towards the end to simmer for just a minute.

        Reply
        • Keren

          April 18, 2019 at 12:00 am

          It might not be an identical product, but it looks alike. It’s also 100% non-GMO soy but this specific brand you used isn’t available to me, I don’t live in the US. Still it’s delicious and this being the first time I’ve ever used such a product, I might have needed to drain it further. I’m happy with the result anyway. Plus I couldn’t find my NY this time, too, so next time I’ll use it and cook the pasta al dente so the flavour will be even richer. All good.

          Reply
          • Richa

            April 18, 2019 at 12:52 am

            ah that might be it. yes try it with variations so you can get the product to be the right texture

            Reply
            • Keren

              April 18, 2019 at 5:40 am

              I just had it for lunch – normally I don’t keep pasta for the next day but this was an exception – delicious! and no problems with texture. I devoured it.

    23. Faye

      April 09, 2019 at 8:58 am

      This recipe sounds amazing! I’m going to make it tonight, would any other milk work though? Did my food shop and forgot the cashew milk, I only have sweetened soya and almond milk in!

      Reply
      • Richa

        April 09, 2019 at 12:39 pm

        sweetened milk wont work. Do you have cashews on hand or cashew butter? you can blend the cashews with water and make cashew milk and use

        Reply
    24. Shari

      April 08, 2019 at 6:51 pm

      5 stars
      Wow, this was really, really good!!! I couldn’t stop eating it!

      Reply
      • Richa

        April 08, 2019 at 11:32 pm

        thanks!!

        Reply
    25. Kelly

      March 16, 2019 at 4:08 am

      I would love to make this, however, for the life of me I cannot find soy curls anywhere here in South East Michigan where I live. Where do you buy soy curls from? Can they be easily made with other ingredients?

      Also, can you use commercial cashew milk?

      I would love to make this for dinner tonight.

      Reply
      • Richa

        March 31, 2019 at 8:06 pm

        you might have to order them online on amazon.
        or use a different chickin sub like seitan, or use mushrooms

        yes you cnuse commercial unsweetened cashew milk

        Reply
    26. Sue

      January 26, 2019 at 7:18 am

      5 stars
      How do you come up with this stuff?? Richa, you are amazing. We all loved the creaminess and unique flavor profile. Thanks for broadening our pallets.

      Reply
      • Richa

        January 26, 2019 at 11:06 am

        its a veganized version of a chiken dish 🙂 and i amped it up with flavors i thought would work 🙂

        Reply
    27. Nancy

      January 20, 2019 at 6:23 pm

      Do you need to soak the cashews first?

      Reply
      • Richa

        January 20, 2019 at 7:12 pm

        you can for quicker blending and smoother sauce.

        Reply
    28. Mary

      December 12, 2018 at 6:23 pm

      5 stars
      This was delicious. I used Ripple plant based half and half and fresh Swiss chard left in my garden. I also dry my own sun dried tomatoes and pack them in olive oil so lots of tomato flavor. Thanks for all your great recipes.

      Reply
      • Richa

        December 12, 2018 at 6:36 pm

        awesome!

        Reply
    29. Carol Shaw

      December 10, 2018 at 3:18 pm

      5 stars
      Loved this. Cheated and used Beyond Meat Grilled chicken strips. Great flavor. Love soy curls too so I’ll try it with those when all the kids are home.

      Reply
      • Richa

        December 10, 2018 at 6:06 pm

        oh yes, those strips will work just fine too!

        Reply
    30. Tonia

      December 09, 2018 at 7:31 pm

      5 stars
      Made this tonight. So good!! The sauce was very satisfying. I have never made a cashew cream sauce before. Always thought it was too time consuming but I found a short cut on prepping the cashews. Worked perfectly.

      Reply
      • Richa

        December 09, 2018 at 7:52 pm

        awesome!

        Reply
    31. Lorraine

      December 05, 2018 at 7:28 pm

      5 stars
      This was an excellent dinner and the stir fry/sear of the soy curls was a great touch. Five star recipe at our home!

      Reply
      • Richa

        December 05, 2018 at 10:36 pm

        awesome thanks!

        Reply
    32. Jane

      December 05, 2018 at 10:35 am

      5 stars
      Thanks for the inspiration Richa. The cashew milk is so creamy and simple to make. Can’t believe I haven’t tried that before! I made this with smoked tofu & lots of veggies, dulse flakes and oil free 🙂

      Reply
    33. Emily

      December 02, 2018 at 11:33 pm

      5 stars
      This was perfect for weeknight dinner. Worked out for everyone including the kids!

      Reply
    34. Sheldon

      December 02, 2018 at 2:05 pm

      I made this a couple days ago and it was very tasty. Thanks for another great recipe!

      Reply
      • Richa

        December 02, 2018 at 2:52 pm

        awesome!

        Reply
    35. joseph

      November 29, 2018 at 10:02 pm

      Very tasty Pasta That is a beautiful tart and a fantastic sounding recipe. 

      Reply
    36. Marcia

      November 29, 2018 at 9:15 am

      This looks my beloved recipe at The Macaroni Grill. A Sugo Bianca con Pollo (i probably slaughtered that)…..It was my goto meal and i adored it. It had peas, i think. I’m am so going to make this, thanks!!!!!!

      Reply
    37. Bryan

      November 29, 2018 at 7:56 am

      5 stars
      Today is my turn to cook dinner. I’m glad I found this recipe because my wife and I both love pasta! I’m sure she”ll love this recipe too. I just to do a market run to get everything I need to make it. Thank you!

      Reply
      • Richa

        November 29, 2018 at 10:11 am

        awesome!

        Reply
    38. Claudia

      November 29, 2018 at 3:05 am

      I can’t wait to try this but the poultry seasoning is listed twice? Is that for if you want a stronger flavour?

      Reply
      • Richa

        November 29, 2018 at 10:48 am

        the first time its added tot he broth in which the soy curls are soaked. You can omit that if using chickin flavored broth. Some of the broth will be left after squeezing the soy curls. You can use that later for additional sauce and flavor if you like.
        The second time the seasoning is added tothe cream sauce

        Reply
    39. Maureen Cram

      November 28, 2018 at 10:37 pm

      5 stars
      Thanks for a great recipe using soy curls. I brought several packets back with me to South Africa from my last trip to the US… they are currently in the freezer but will be taking a package out to make this dish.

      Reply
      • Richa

        November 28, 2018 at 11:03 pm

        awesome!

        Reply
    40. susan gordon

      November 28, 2018 at 9:19 pm

      You mentioned spinach in the directions, but not in the ingredients.

      Reply
      • Richa

        November 28, 2018 at 11:02 pm

        oops. 4 to 5 oz will do. ill update it

        Reply
    41. PaulGabriel

      November 28, 2018 at 4:15 pm

      5 stars
      I love your recipes and how you try to keep them low oil or oil free. Even squeezed soy curls are still damp and can be dry-fried over medium heat, but they must be carefully watched and stirred frequently stirred, especially at the end when they have dried out. The recipe would then have no added oil!

      Reply
      • Richa

        November 28, 2018 at 6:31 pm

        They dont need to dry out. You just need a slight sear, so you can do that on a grill pan without the oil and combine here as well. They then absorb some flavor from the creamy sauce so that they are tender and not overly chewy

        Reply

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    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.

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