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    Home » main course

    Instant Pot Lasagna Soup – Vegan Lasagna Soup

    Published: Feb 15, 2018 · Modified: Mar 16, 2019 by Richa 531 Comments

    Jump to Recipe   Print Recipe

    Instant Pot Lasagna Soup – Vegan Lasagna Soup with  Red lentils, lasagna noodles, veggies, and basil. 1 Pot weekday meal. Vegan Nut-free Recipe. Saucepan option Can be gluten-free.  Jump to Recipe    

    Instant Pot Lasagna Soup in 2 Bowls with pesto, vegan ricotta. Bowls on concrete

    Pasta, tomatoes, herbs, red lentils, pesto and garlic bread. I mean, you cannot go wrong with all these together. This soup is satisfying and comfort food made in 1 pot and ready within minutes. It comes together quickly with short active time. Make it in the Instant Pot (pressure cooker) or a Saucepan (see recipe notes), but definitely make it. I love the soup with some extra garlicky topping like garlic bread or garlic olive oil and some fresh basil or pesto. Lentils make up the protein. If using brown lentils, use cooked lentils. Veggie crumbles will also work wonderfully. 

    To make this gluten-free, use glutenfree pasta or add more lentils or some quinoa and omit the pasta. Easy and Delicious Soup that is versatile and pleases everyone. 


    Subscribe to My Youtube Channel for more Videos.

    This thick luscious meal is more a lasagna casserole than soupy soup. You can add in other ingredients such as veggie crumbles, add more water/broth for thinner soup and so on. The flavor of the soup builds up with the toppings, so definitely use them generously. You can also add in some more herbs and some pesto before pressure cooking and then fold in some mozzarella or vegan ricotta into the hot soup.

    Build it up to preference make this your own fave meal!
    Our Instant Pot Vegan Lasagna Soup in 2 white Bowls


    Instant Pot Lasagna Soup - Vegan Lasagna Soup with lasagna noodles, veggies, red lentils and basil. 1 Pot weekday meal. Saucepan option #Vegan #Nutfree #Recipe. Can be #glutenfree. #veganricha | VeganRicha.com

    More 1 Pot meals from the blog

    • Fettuccine Alfredo with mushrooms, GF option
    • Fajita Pasta with Taco Spiced Veggies and Chickpeas. GF option
    • Roasted Red pepper Sauce Pasta with black pepper chickpeas
    • Garlicky Korean Mac & Cheese

    Instant Pot Meals

    • Instant Pot Vegan Butter Chickin(soycurls). GF
    • Lentil Veggie Dhansak – Lentil Veggie Stew in IP. GF
    • Kohlapuri Veggies – Veggies in sesame coconut sauce  GF
    • Lentil Sweet Potato Soup GF

    Step by step photos

    Instant Pot Lasagna Soup - Vegan Lasagna Soup with lasagna noodles, veggies, red lentils and basil. 1 Pot weekday meal. #Vegan #Nutfree #Recipe. Can be #glutenfree. #veganricha | VeganRicha.com

    Instant Pot Lasagna Soup - Vegan Lasagna Soup with lasagna noodles, veggies, red lentils and basil. 1 Pot weekday meal. #Vegan #Nutfree #Recipe. Can be #glutenfree. #veganricha | VeganRicha.com

    You definitely dont want to skip some vegan cheese (mozzarella or ricotta) and pesto!

    Instant Pot Lasagna Soup - Vegan Lasagna Soup with lasagna noodles, veggies, red lentils and basil. 1 Pot weekday meal. #Vegan #Nutfree #Recipe. Can be #glutenfree. #veganricha | VeganRicha.com

    Tips for making a great Lasagna Soup in a Pressure Cooker

    • Mix the lasagna noodles really well before closing the lid, so they don’t stick to each other under pressure.
    • Double: Cooking time is the same for doubled recipe. Use slightly less than double amount of pasta, use crinkly noodles or other pasta rather than flat noodles if they tend to stick too much. (more noodles means more surface area to stick). No boil as well regular noodles work. Use more seasoning and salt, a bit more than double as more volume dilutes the flavors a bit. 
    • Burn errors: Mix the soup really well before closing the lid to pick up all browned onion/veggies. Any scorched veggie at the bottom tends to scorch more under pressure causing burn errors. 
    • Red lentils (split and skinned lentils) are quick cooking and will cook in the time of the recipe. Whole dried lentils will need a much longer cooking time and that will overcook the noodles and veggies. Use pre cooked whole lentils instead.
    • The veggies, noodles and lentils will get affected if trying to make a triple or larger batch. With more volume, the pot takes longer to come to pressure and hence will cook the ingredients longer. Be mindful of the extra cooking time. 
    • Fold in some vegan mozzarella while the soup is still hot and top with more for a more lasagna like soup. Also do not skip the pesto.

    Recipe Card

    Instant Pot Lasagna Soup - Vegan Lasagna Soup with lasagna noodles, veggies, red lentils and basil. 1 Pot weekday meal. #Vegan #Nutfree #Recipe. Can be #glutenfree. #veganricha | VeganRicha.com
    Print Recipe
    4.98 from 221 votes

    Instant Pot Lasagna Soup - Vegan Lasagna Soup

    Instant Pot Lasagna Soup - Vegan Lasagna Soup with Red lentils, lasagna noodles, veggies, and basil. 1 Pot weekday meal. Vegan Nut-free Recipe. Can be gluten-free.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: Main Course
    Cuisine: Italian, Vegan
    Keyword: lentil lasagna soup, pressure cooker lasagna soup, vegan instant pot lasagna soup, vegan lasagna soup
    Servings: 3
    Calories: 327kcal
    Author: Vegan Richa

    Ingredients

    • 1 tsp oil
    • 1/2 (0.5) onion chopped
    • 4 cloves of garlic chopped
    • 1 cup (149 g) veggies - combination of peppers , carrots, zucchini
    • 1/4 cup (48 g) red lentils (uncooked) - quick cooking red lentils (split ones) also called masoor dal
    • 1 cup (9.24 oz) tomato puree (or use any thick tomato sauce such as marinara, pasta sauce or passata)
    • 1 to 1.5 cup (5.26 oz) diced tomato
    • 2 tsp italian seasoning (1 tsp basil and 1/2 tsp oregano, parsley, generous dash of thyme/sage and rosemary)
    • 1/4 tsp (0.25 tsp) each onion powder , garlic powder
    • 1/2 to 3/4 tsp salt (depends on if there is salt in the tomatoes or other seasoning, I use 3/4 tsp with)
    • 2 cups (470 ml) water or veggie broth (2.5 to 3 cups for soupier or if using whole grain noodles or with more veggies)
    • 5 oz (5 to 6 oz) lasagna sheets , broken into small pieces, or use pasta of choice (I use no boil as they work out the best)
    • dash of black and white pepper
    • pepper flakes to taste , i use about 1/3 tsp
    • 1 tbsp nutritional yeast
    • 1 cup (30 g) packed spinach , optional
    • vegan pesto, vegan ricotta or mozzarella, vegan butter/ garlic bread to serve optional
    • a tbsp tomato paste, lemon, fennel seeds (optional add ins)

    Instructions

    • Heat oil in Instant pot on saute mode. When hot, add onion, garlic and a pinch of salt. Cook for 2 mins, stirring occasionally. (See Recipe notes for Saucepan instructions )
    • Add veggies and mix in. Add red lentils, tomato purée, tomato, salt, seasoning, onion powder, garlic powder and mix in. Add a tbsp of tomato paste for additional tomato flavor (optional). Add lasagna sheets and water and mix in. (make sure to use small pieces and mix them in well else they tend to stick) 
    • Close the lid and Pressure cook on manual hi for 3 mins **. Let the pressure release for 10 minutes, then if there is still pressure in the pot, manually release carefully and open.
    • Mix in the black pepper, pepper flakes and nutritional yeast. Taste and adjust salt and flavor(italian herbs, onion/garlic powder). Add some more salt, broth, tang(lemon) if needed to balance.
    • Fold in the spinach if using. Let sit for a minute. Then serve with pesto/basil and/or vegan ricotta/mozzarella, and garlic bread. You definitely need some vegan cheese for a more lasagna like flavor. Fold in some into the soup while still hot and use more for garnish.
      Love this Recipe? Get my Instant pot cookbook!  150 more recipes from Indian and global cuisines! Currently best seller! 

    Video

    Notes

    Love this Recipe? Get my Instant pot cookbook! and 150 more recipes from Indian and global cuisines! Currently best seller! 
    Frequently Asked Questions 
    ** This time might need adjustment based on your lasagna sheets or pasta. Pressure cook for about half the time listed on the package. So 5 or 6 mins if it says 11 mins boil time on the package. I prefer to use no boil lasagna sheets as they give me evenly cooked results more often than regular. 
    Variations: Add 1/4 tsp fennel seeds with the lentils for sausagey profile.
    Add a 1/4 cup uncooked quinoa +1/2 cup more water to up the protein when you add lentils. 
    If using longer cook time brown/green lentils or beans, then use cooked. Add 3/4 cup cooked brown lentils/white beans/chickpeas/veggie crumbles. 
    Saucepan: Follow steps 1 and 2 over medium heat. Add 3 cups of water (dont add lasagna sheets). Partially cover and bring to a boil. Add lasagna sheets and cook for 10 to 12 minutes or until the pasta and lentils are cooked through. Proceed with the last 2 steps. 
    Glutenfree Pasta: People have made this with gf lasagna sheets and pasta and it works out fine. You might need to adjust the time based on the brand. Also use lighter veggies so that it doesnt weight the pasta (gf pasta is more likely to stick)
    Nutrition is 1 of 3 serves. Does not include toppings. 

    Nutrition

    Nutrition Facts
    Instant Pot Lasagna Soup - Vegan Lasagna Soup
    Amount Per Serving
    Calories 327 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Sodium 440mg19%
    Potassium 1063mg30%
    Carbohydrates 61g20%
    Fiber 11g46%
    Sugar 9g10%
    Protein 14.5g29%
    Vitamin A 1580IU32%
    Vitamin C 30.2mg37%
    Calcium 112mg11%
    Iron 5.2mg29%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    1. Jon S

      May 07, 2023 at 9:31 am

      5 stars
      I’ve made this a few times now and it is really good! Each time I switch up the vegetables depending what I have in house and it works out great and is pretty easy.

      Reply
      • Vegan Richa Support

        May 19, 2023 at 6:49 am

        yay! 🙂 so glad you enjoy.

        Reply
    2. ACC

      April 23, 2023 at 12:07 pm

      How do you think this would be with kale in place of spinach?

      Reply
      • Richa

        April 23, 2023 at 7:36 pm

        Should work just fine .

        Reply
    3. Donna

      April 09, 2023 at 7:43 am

      5 stars
      Forgot to rate 5 ⭐️⭐️⭐️⭐️⭐️ for sure!!

      Reply
      • Vegan Richa Support

        April 10, 2023 at 7:52 pm

        thank you!

        Reply
    4. Donna

      April 09, 2023 at 7:42 am

      Excellent recipe! Super easy and so versatile. I love IP recipes and this one did not disappoint. Thank you!

      Reply
      • Vegan Richa Support

        April 10, 2023 at 7:52 pm

        Yay, thank. you!

        Reply
    5. Heather

      April 01, 2023 at 4:28 pm

      5 stars
      We love this recipe! Thank you for making a simple and quick weeknight dinner for us exhausted moms.

      Reply
      • Vegan Richa Support

        April 03, 2023 at 8:54 pm

        so glad to help however i can 🙂

        Reply
    6. Rose

      March 28, 2023 at 5:14 pm

      5 stars
      A go-to recipe! This time I used green lentils and added some Plant Boss dehydrated protein, cooked that on the stove, and added spinach. Always a fave!

      Reply
      • Vegan Richa Support

        March 30, 2023 at 7:22 pm

        Yum! Thank you for making it!

        Reply
    7. Tracie

      March 21, 2023 at 7:24 am

      5 stars
      This is in our regular rotation, it’s a family favorite. I have only made it on the stove top but it comes out delicious every time. I am now tripling the recipe because it’s so loved everyone wants leftovers!

      Reply
      • Vegan Richa Support

        March 24, 2023 at 8:07 pm

        awesome! 🙂

        Reply
    8. Monica

      March 12, 2023 at 12:06 pm

      5 stars
      Love this recipe! Have made it multiple times and it’s always a hit, even with non-vegans. 😉
      Just wanted to say I believe your recipe is missing instructions for the tomato purée! I added it during step 2, which is where I assume it’s intended to go.

      Reply
      • Vegan Richa Support

        March 15, 2023 at 8:20 pm

        thank you for pointing that out! we’ll add soon!

        Reply
    9. Bethany

      March 09, 2023 at 9:32 am

      5 stars
      This was really good! So easy to make, the flavour was excellent, and everything was cooked just right. I doubled the recipe so I could have leftover soup the next night. I used three cups of vegetables total, plus the spinach at the end. I didn’t increase the liquid; it turned out very similar in consistency to the soup in the video. Could I add mushroom slices along with the other vegetables? I think that would add some nice flavour.

      Reply
      • Vegan Richa Support

        March 09, 2023 at 8:51 pm

        of course!

        Reply
    10. Kaye

      March 04, 2023 at 12:24 pm

      5 stars
      love this soup, make it often, I use canned diced tomatoes, I always have to add extra water when the soup is finished. Thanks for a delicious soup recipe

      Reply
      • Vegan Richa Support

        March 04, 2023 at 5:37 pm

        you’re welcome, and thank you for making it!

        Reply
    11. Jena

      February 27, 2023 at 8:06 am

      Do you use fresh or canned tomatoes for the “diced tomatoes”?

      Reply
      • Vegan Richa Support

        February 27, 2023 at 8:01 pm

        either will work for the recipe. if you decide to use canned, just remove most of the juice.

        Reply
        • Jena

          February 28, 2023 at 3:36 pm

          5 stars
          This JUST finished in the instant pot and it is DELICIOUS…as usual with your recipes! It was so incredibly easy to throw this together. I added the tomato paste as well as some freshly ground fennel seeds, per some of the optional additions. I will certainly be making this again.

          Reply
          • Vegan Richa Support

            March 02, 2023 at 9:03 pm

            yay! thank you, jena 🙂

            Reply
    12. Diane

      February 24, 2023 at 10:08 am

      5 stars
      I have this in the Instant Pot right now; going to have it for lunch on this cold day. This was so easy to put together. And, your recipes are always delicious. Thank you for another simple yet delicious recipe.

      Reply
      • Richa

        February 25, 2023 at 2:33 pm

        Yay

        Reply
    13. Bina

      February 23, 2023 at 2:02 am

      5 stars
      Delicious! One of my faves to make in the week. I use more lentils, it really is so tasty.

      Reply
      • Vegan Richa Support

        April 03, 2023 at 8:44 pm

        thank you!

        Reply
    14. EJ

      February 22, 2023 at 11:16 pm

      Looks really good!
      Just a heads up that “tomato puree” might be confusing to UK readers, as that’s what they call tomato paste

      Reply
      • Vegan Richa Support

        April 03, 2023 at 8:44 pm

        thank you for this!

        Reply
    15. Dee

      February 22, 2023 at 8:39 pm

      5 stars
      This is a weekly staple in our house on nights I’m out. I make it, set the IP, and the fam’s dinner is ready. Sometimes I add TVP, and I use whatever vegs I have. My Italian husband and 9yo love love love it.

      Reply
      • Vegan Richa Support

        April 03, 2023 at 8:45 pm

        Yay!

        Reply
    16. Shelby

      December 01, 2022 at 9:05 am

      5 stars
      Made this for a small Thanksgiving day get together, the flavor was on point, the portions were generous, and it was a simple and easy to follow recipe. I always tell people that you’re a recipe artist, they’re always packed with flavor, and I know I will love anything of yours I try!

      Reply
      • Vegan Richa Support

        December 02, 2022 at 11:18 am

        Thanks so much, Shelby!

        Reply
    17. EJL

      November 28, 2022 at 4:45 pm

      5 stars
      Love this recipe, but just noticed the oven ready (no boil) lasagna noodles I’ve been using have eggs in them! 🙁 I swear they didn’t used to contain eggs. I have mostly been using Ronzoni oven ready noodles and occasionally Barilla. But just checked the ingredients on both brands and both of them contain eggs. What brand do you use that’s vegan?

      Reply
    18. Amy

      November 08, 2022 at 2:35 pm

      Hello
      If I use Barilla no boil gluten free lasagne noodles-how long should I cook in the instant pot?

      Reply
      • Vegan Richa Support

        November 10, 2022 at 10:31 pm

        Hi Amy! The cook time is the same for no boil gluten free noodles.

        Reply
    19. Selina

      October 12, 2022 at 3:45 am

      5 stars
      Thank you. This was delicious and satisfying. My sceptical husband loved it

      Reply
      • Vegan Richa Support

        October 15, 2022 at 6:03 pm

        Sounds like you won him over.

        Reply
    20. Monica

      September 14, 2022 at 4:01 pm

      5 stars
      I have made this 3 times already. It is delicious.

      Reply
      • Vegan Richa Support

        September 19, 2022 at 9:10 am

        Three times a charm. 😂

        Reply
    21. Tina

      August 28, 2022 at 5:36 pm

      5 stars
      First recipe I am trying from your blog. This is a keeper, I did one large carrot, and added sautéed mushrooms instead of the zuchini. I am going to make this often, and double the recipe. Delish!!

      Reply
      • Vegan Richa Support

        August 29, 2022 at 10:41 am

        Welcome Tina!

        Reply
    22. Monica

      August 09, 2022 at 3:38 pm

      5 stars
      This soup is great! I have made it twice now. The veggies I used were zuccini and mushroom. Thank you!

      Reply
      • Vegan Richa Support

        August 14, 2022 at 8:19 pm

        Fabulous

        Reply
    23. Allyssa

      July 21, 2022 at 7:07 pm

      Thank you for this beautiful recipe. If I use a standard pressure cooker, what would be the time to cook?

      Reply
    24. Lisa

      July 18, 2022 at 2:38 pm

      So good! regular weeknight dinner for us now! I always use whole wheat noodles, so I figured out that I need it to cook for 5 minutes for the noodles to be just right. I always double it up, and find I need at least an extra cup of water or two to make sure all the extra noodles and veggies are covered to cook.

      Reply
      • Vegan Richa Support

        July 18, 2022 at 6:38 pm

        good to know, Please do add a rating when you make again!

        Reply
    25. Danielle

      July 17, 2022 at 5:58 pm

      Could this be made in a crock pot?

      Reply
      • Vegan Richa Support

        July 18, 2022 at 6:28 pm

        i haven’t tried – but juust check the pasta for doneness

        Reply
    26. Janet

      June 17, 2022 at 5:30 pm

      5 stars
      I have been making this soup for 3+years I started making it for my vegan daughter and now it is my go to for sick, sad or hungry friends It is always well received and so so tasty!

      Reply
      • Vegan Richa Support

        June 17, 2022 at 7:56 pm

        how kind of you

        Reply
    27. Janie

      May 09, 2022 at 1:28 pm

      Will the soup get overcooked off you let the pressure release naturally (past 10 minutes)?

      Reply
      • Richa

        May 09, 2022 at 11:52 pm

        Yes

        Reply
    28. Scott

      May 01, 2022 at 11:05 am

      I’ve tried this recipe multiple times in an 8qt IP. It’s one of my favorite. But everytime I’ve had to deal with Burn Errors. Each time I’ve ended up finishing it on the stove top. Once I even tried doing the saute’ing on the stove top. Very frustrating.
      Might manual low fair better?

      Or how do I convert the cook time to full stove top?

      Reply
      • Richa

        May 01, 2022 at 11:27 am

        The 8 qts are definitely annoying with the uneven heating. Add 1 cup more broth and try. For stove top , add 1 cup more broth and partially cover and oil over medium heat for 15-19 mins. Check the noodles at 15 mins if done

        Reply
        • Scott

          May 01, 2022 at 12:50 pm

          Thanks for the quick reply, it was helpful. I also found the Stove Top instructions in the additional notes section too.

          Thanks again

          Reply
          • Vegan Richa Support

            May 01, 2022 at 2:52 pm

            you’re very welcome! thanks for asking

            Reply
      • Karen

        August 11, 2022 at 2:46 am

        I am trying this tonight for the first time and every single time I get the food burn error before it comes to pressure

        Reply
        • Richa

          August 11, 2022 at 9:43 am

          Oh no ! It’s the instant pot. Some models are just too sensitive. 1 have 3 from different years and one heats unevenly and scorched on one side and is more prone to burn. Add more water, a cup more. Wait for a few minutes after saute to close the lid. Sometimes changing the inner pot also helps. You can get another one . More inner pots mean you can keep cooking more dishes without having to wash the only one .

          Reply
    29. Rajesh

      April 07, 2022 at 12:03 pm

      5 stars
      Excellent recipe. I normally improvise a bit with whatever vegetables I have and each time very happy with the result.

      Reply
      • Vegan Richa Support

        April 09, 2022 at 9:09 am

        very creative – it’s the perfect dish for that

        Reply
      • Iman

        July 06, 2022 at 11:50 pm

        Hi have you tried mushrooms? And if so did you add it directly with the zucchini’s and carrots? Thanks!

        Reply
        • Vegan Richa Support

          July 09, 2022 at 12:22 pm

          I havne’t tried -but yes – add them with the other veggies

          Reply
          • Courtney Monica

            April 06, 2023 at 11:18 am

            I don’t have any yeast..is there a replacement or is it ok to leave out?

            Reply
            • Vegan Richa Support

              April 07, 2023 at 7:27 pm

              Yes, you can leave it out! Just won’t be as “cheesy”

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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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