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    Home » Asian Vegan Recipes

    Kung Pao Lentils

    Published: Jan 13, 2015 · Modified: Feb 6, 2018 by Richa 128 Comments

    Jump to Recipe   Print Recipe

    Spicy Kung Pao Lentils with a delicious kung pao sauce, veggies and cooked lentils. Easy 30 minute weeknight dinner. Gluten-free Vegan Recipe. Note: If you find lentils too earthy, double the sauce, or use other legumes like chickpeas.

    Jump to Recipe   

    Kung Pao Lentils |Vegan Richa

    You knew this was coming right. a spicy kung pao sauce and vegetables and lentils!

    The whole meal including the brown rice came together in like 40 minutes. The Lentils were put in their saucepan, brown rice in a pressure cooker. then I chopped up veggies, made the sauce, listened to some songs. Then when the lentils were almost done, I heated up the skillet for cooking the vegetables. While the vegetables got cooked, the lentils were ready and the brown rice was off heat and waiting on natural pressure release. Lentils and sauce cooked up for a few minutes then on the table.

    Spice from the whole chilies, crunchy red pepper, celery and cashews/peanuts, earthy lentils and brown rice. perfect. 

    Use pre-cooked lentils, or other cooked beans like green mung beans, use Chickpeas! or seitan or Tofu. Add them at the step to add lentils. Use other vegetables like broccoli, snowpeas, eggplant etc. Double the sauce, add more chilies for more heat! This recipe is inspired my other popular Sweet and sour Lentils with mango.

    Kung Pao Lentils with a delicious hot kung pao sauce. Easy 30 minute weeknight dinner | VeganRicha.com #vegan #glutenfree

    Spicy Kung Pao Lentils with a delicious kung pao sauce, veggies and cooked lentils. Easy 30 minute weeknight dinner |Vegan Richa

    This recipe is 
    Easy
    spicy, sweet and sour
    has least processed ingredients
    is perfect for weekday meals.


    More lentil recipes and asian recipes from the blog. 

    Sweet and sour lentils lettuce wraps
    Massaman curry Vegetables
    Spicy Orange Tofu and Peppers
    Crispy Orange Cauliflower
    Teriyaki Tempeh and shiitake mushrooms
    Pad Thai

    Kung Pao Lentils |Vegan Richa

     

     

    Recipe Card

    Kung Pao Lentils over brown rice on a black plate with chopsticks
    Print Recipe
    4.90 from 56 votes

    Kung Pao Lentils

    Spicy, sweet, and sour Kung Pao Lentils come together with a delicious kung pao sauce, veggies, and cooked lentils. This is a super easy one pot, 30 minute weeknight dinner that is gluten-free and vegan.  The earthy lentils and Asian flavors of garlic, ginger, and soy sauce work perfect together.  Serve these vegan lentils with brown rice to turn it into a complete meal!
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: Entree
    Cuisine: Chinese
    Keyword: Kung Pao Lentils
    Servings: 3
    Calories: 283kcal
    Author: Vegan Richa

    Ingredients

    For the Lentils:

    • 1/2 cup (96 g) dry brown lentils washed and drained
    • 1 1/2 cups (375 ml) water
    • a generous pinch of salt

    For the Sauce:

    • 2-3 Tbsp (2 to 3 Tbsp) soy sauce
    • 2 Tbsp rice wine vinegar
    • 1 Tbsp dry sherry or rice wine
    • 1 tsp hoisin sauce or use more soy sauce
    • 1 tsp toasted sesame oil
    • 2-3 tsp (2 to 3 tsp) raw sugar or use 1 to 2 Tbsp maple syrup or other sweetener
    • a generous dash of lime zest 1/4 tsp
    • 2 tsp cornstarch
    • 3 Tbsp water

    For the vegetables:

    • 2 tsp grapeseed oil or other neutral oil
    • 1/2 cup (75 g) chopped white or red onion
    • 4 dried red chilies like arbol or red chinese broken into halfs (or use red pepper flakes to taste)
    • 3 Tbsp cashews or peanuts
    • 3 cloves garlic, minced
    • 1 inch knob of ginger, minced
    • 1 red bell pepper, chopped
    • 1 green bell pepper, chopped
    • 3/4 cup (75.75 g) chopped celery
    • lemon juice and black pepper, for garnish

    Instructions

    • Cook the Lentils: Combine the lentils, water, and salt in a saucepan. Cover and bring to a boil over medium high heat, about 6 minutes. Reduce heat to medium and cook for 20 to 25 minutes, or until the lentils are tender to preference. Let the lentils sit for 5 minutes before using. Drain excess water if needed and keep aside. Or use 1 1/4 cup cooked lentils or beans.
    • Make the Sauce: Combine all the sauce ingredients into a bowl. Mix well to combine and keep aside.
    • Cook the Veggies: Heat oil in a skillet over medium-high heat. When the oil is hot, add onion and chilies and cook for 3 minutes. Add the cashews or peanuts and mix for a few seconds. Add garlic and ginger and mix in. Add the peppers and celery and mix well. Cook for 3 to 4 minutes.
    • Add in the sauce and cooked lentils and mix well. Add a few more tbsp water, if you like extra sauce. Reduce heat to low and cook for 3 to 4 minutes or until the sauce thickens and some is absorbed by the lentils. Taste and adjust spice and sweet. Add red pepper flakes to taste, if needed, and mix in. Garnish with a dash of lemon juice and black pepper. Serve with cooked rice or grains of choice.

    Video

    Notes

    I used Brown Basmati Rice with the lentils: Make it in pressure cooker. Add 1 cup washed brown rice, scant 1 1/2 cup water, a generous pinch of salt, and a few drops of oil to the pressure cooker. Close the lid and cook for over medium high heat until the pressure reaches and then over low-medium heat, total 18 to 19 minutes. (1 whistle and then 13 to 14 minutes over low-medium heat). Let the pressure release naturally.
    Nutritional values based on one serving.

    Nutrition

    Nutrition Facts
    Kung Pao Lentils
    Amount Per Serving
    Calories 283 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 1g6%
    Sodium 413mg18%
    Potassium 672mg19%
    Carbohydrates 37g12%
    Fiber 12g50%
    Sugar 9g10%
    Protein 12g24%
    Vitamin A 1680IU34%
    Vitamin C 87.6mg106%
    Calcium 51mg5%
    Iron 3.6mg20%
    * Percent Daily Values are based on a 2000 calorie diet.

     

    Kung Pao Lentils |Vegan Richa

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    Reader Interactions

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    1. Kirsti

      December 06, 2018 at 5:48 pm

      5 stars
      Hi Richa – Longtime fan, first time commenter 🙂 I want to thank you for all the hard work and care you put into your recipes. I own both cookbooks and your recipes are always, always favourites at home. The ‘awesome sauce’ way is changing my meal planning for the better! We made the kung pao lentils for dinner and they are definitely 5 star.

      Reply
      • Richa

        December 06, 2018 at 7:14 pm

        awesome! so glad that you are loving both the books!

        Reply
    2. Terry

      October 25, 2018 at 4:52 pm

      5 stars
      This was an awesome recipe!!!! Made it exactly as written (which is really odd for me to do) only I added some chopped green onions on top. Pinned it to My Faves. Thank you so much!

      Reply
      • Richa

        October 25, 2018 at 9:03 pm

        awesome!

        Reply
    3. Amanda

      October 23, 2018 at 9:11 am

      5 stars
      Oh My Gosh! I just discovered your cookbook, Everyday Kitchen, and I am in love! First cookbook of many purchased and borrowed from the library where I want to make a recipe out of it almost every night! First time I made Kung Pay Lentils I was in awe of how good it was, I mean its lentils?!?! Thank you so much for your blog and books! ^_^

      Reply
      • Richa

        October 23, 2018 at 10:41 am

        thats awesome!! so glad you found the book and made the lentils!!

        Reply
    4. Mamatha

      August 17, 2018 at 7:08 pm

      5 stars
      Great recipe! Added Siracha to the sauce and used fresh jalapeños instead of dried peppers! Thanks!

      Reply
      • Richa

        August 17, 2018 at 10:24 pm

        great!

        Reply
    5. Jackie

      May 06, 2018 at 12:30 pm

      5 stars
      Amazing recipe!!! We substituted carrots for the celery and loved it! So color and delicious! 🤤

      Reply
    6. Vanessa

      April 03, 2018 at 1:18 pm

      5 stars
      This was so yummy! We put them in lettuce cups for asian lettuce wraps! Thank you for the recipe!

      Reply
      • Richa

        April 03, 2018 at 1:54 pm

        awesome!

        Reply
    7. Marie

      March 10, 2018 at 1:19 am

      5 stars
      New vegan! This recipe was amazing the flavours were fantastic, great texture, I thought oh it will be like baby food consistency but no totally fabulous, thank you x

      Reply
      • Richa

        March 10, 2018 at 10:48 am

        🙂 Red lentils cook into a mush, which might make it look like mush food but whole lentils retain shape unless overcooked. Glad you loved it!!

        Reply
    8. Laura

      February 28, 2018 at 2:53 am

      5 stars
      I made this (several times now) and I truly loved it. Once you gather and prepare, it’s a breeze. Thank you for a lovely recipe.

      Reply
      • Richa

        February 28, 2018 at 10:09 am

        yay!

        Reply
    9. Laura

      January 29, 2018 at 9:41 pm

      5 stars
      I made this dish and it was magnificent! I will be making it again & again. Thank you so much!

      Reply
    10. Faye

      August 07, 2017 at 3:22 pm

      Made this for supper tonight……absolutely delicious!!!!!!

      Reply
    11. Michele

      June 23, 2017 at 4:37 am

      I love this dish so much! I’m having company for dinner tomorrow night but we’ll be out & about all day, leaving little time for dinner prep. Do you think this recipe would work well in a slow cooker?

      Thanks in advance!

      Reply
      • Richa

        June 25, 2017 at 8:48 pm

        i havent tried it in a slow cooker.

        Reply
    12. Jaxx The Bearded Hiker

      May 22, 2017 at 2:06 pm

      5 stars
      Made this today….this was awesome! Going in the rotation for sure!
      I think I added too much lime zest and it slapped me in the face …. but I liked it!

      Reply
    13. Rebecca

      May 12, 2017 at 2:11 pm

      I’m not much of a cook so I get thrown off with “to taste” I’m never sure how much to start with. I’d like to make his but can’t seem to find the dried chiles . Would fresh red chiles work and how much ? Or what’s a good start amount for red pepper flakes? Thanks

      Reply
      • Richa

        May 12, 2017 at 6:00 pm

        use 1 fresh red chile and 1/4 tsp pepper flakes. Taste the lentils and add more pepper flakes for heat.

        Reply
    14. Monica

      May 01, 2017 at 4:06 pm

      5 stars
      This was the first recipe that got my husband to admit that maybe lentils weren’t so bad after all. 🙂 thank you! It’s so delicious and filling!

      Reply
      • Richa

        May 01, 2017 at 5:51 pm

        yay!

        Reply
    15. Anne Marie

      April 06, 2017 at 4:08 am

      5 stars
      It is very hard for me to break myself away from your fabulous Indian cookbook, but was in the mood for something different, so gave it a shot. Wow! Very good. I think you are a genius in the kitchen. The flavors were fantastic, and what an easy and inexpensive meal to put together. Thanks for the bounty!

      Reply
      • Richa

        April 06, 2017 at 9:53 am

        So glad you liked it!

        Reply
    16. Marijke

      February 24, 2017 at 6:38 pm

      4 stars
      This recipe is yummy I are it for my church lunch.

      Reply
    17. Marilin

      February 19, 2017 at 11:40 am

      5 stars
      Wow, this was delicious! Will definitely make it again and try more recipes from your blog! Cheers!

      Reply
    18. Rachel PC

      January 05, 2017 at 1:19 pm

      5 stars
      I am a newbie (3 month) vegan and my husband is omni. This is our favourite vegan meal to enjoy together. I love making it and it freezes well if I miraculously find myself with any left overs after a couple of days. I know i will make this time and time again for many years to come. Thank you!

      Reply
      • Richa

        January 05, 2017 at 8:21 pm

        Thats amazing! I am so glad you love it!

        Reply
    19. Eva

      May 11, 2016 at 2:17 pm

      5 stars
      I have never cooked Kung Pao because I though it only works with chicken, but I found your recipe and tried for lunch today. OMG! It was amazing!!! I have to cook once a week at least! Thank you for sharing such a great recipe.

      Reply
      • Richa

        May 11, 2016 at 3:42 pm

        Awesome!

        Reply
    20. Ken Williams

      March 22, 2016 at 6:30 pm

      5 stars
      I love the addition of lentils in a dish like this it adds great texture and works so well with the veggies and sauce. The whole dish was easy to prepare and tasted great. Thanks!! I’ll be making this often 😉

      Reply
    21. Sm

      March 20, 2016 at 6:24 pm

      I made this tonight and it was yummy. Thank you

      Reply
      • Richa

        March 20, 2016 at 9:31 pm

        Awesome!

        Reply
    22. Mary

      February 21, 2016 at 3:09 pm

      5 stars
      Made this tonight. So good! Used same amount of lentils. For the vegetables: 3 baby bok choys (leaves too), 1 whole onion (tennis ball sized), 4 carrots, 3 stalks celery, 1 package mushrooms, 1 yellow pepper. I doubled the sauce. It was great! Also plenty of left for my lunches this week. Thanks Richa!

      Reply
      • Richa

        February 21, 2016 at 7:16 pm

        yay!

        Reply
    23. jamie

      February 17, 2016 at 5:24 pm

      5 stars
      I made this today and it was superb! I made a huge pot of lentils so I’ve got some cooked to freeze and use next time, the prep and sauce were superb and it came out well (as in spicy enough) using red chile flakes rather than the arbol peppers. Great idea and something new for the idea box! Thanks for sharing!!

      Reply
      • Richa

        February 17, 2016 at 5:39 pm

        Awesome! Lentils definitely can do more than soups and stews 🙂

        Reply
    24. Cheryl

      February 08, 2016 at 12:56 am

      5 stars
      Found this on Pinterest a good while back now, and have made it several times. It’s quick and easy to do, and tastes fantastic. I cheat and use tinned lentils sometimes when I am in a real hurry, but we all love it 🙂

      Reply
      • Richa

        February 08, 2016 at 10:08 am

        Awesome!!

        Reply
    25. Amy

      February 01, 2016 at 4:23 pm

      4 stars
      This recipe is amazing! Tastes just like restaurant kung pao, and the lentils are a perfect substitute to meat. My husband, who is the ultimate meat eater (and was highly skeptical when I told him what I was making) LOVED this dish!

      Reply
      • Richa

        February 01, 2016 at 5:47 pm

        Yay! Thats awesome!

        Reply
    26. Lyla

      January 27, 2016 at 6:51 pm

      4 stars
      Made this for dinner tonight. It was super tasty, though I think next time we may kick up the heat with some chili paste.

      Reply
      • Richa

        January 27, 2016 at 7:06 pm

        great! Yes, add some red pepper flakes to taste if needed or a few more hot red chilies. Be sure to break into half before adding for extra heat.

        Reply
    27. Natalie

      January 14, 2016 at 7:49 am

      The photography on this recipe is so beautiful, I just must make it! But, as we have a little one, I will have to remove the “pow” factor, to make it not spicy. Looking at the rest of the ingredient list, I imagine it will still be wonderful without the heat.

      Reply
      • Richa

        January 14, 2016 at 10:43 am

        You can add cayenne later to your bowl, or heat up a little oil and cook red pepper flakes in it until fragrant and mix it into your helping.

        Reply
    28. Zo

      January 11, 2016 at 9:26 pm

      Made it tonight for a party of 4. Everyone loved it! Thank you!

      Reply
      • Richa

        January 11, 2016 at 9:56 pm

        Awesome!!

        Reply
    29. Annie

      January 10, 2016 at 7:50 pm

      5 stars
      Richa, you have outdone yourself! This meal was SO delicious!

      Reply
      • Richa

        January 10, 2016 at 9:07 pm

        Awesome! so glad you loved it!

        Reply
    30. Vicky @ Avocdo Pesto

      October 14, 2015 at 6:28 am

      Love the veganized version of a Chinese classic dish. I spent 2 months backpacking through China in 2012 and while I had plenty of kung pao chicken dishes while traveling around – definitely never saw a vegan kung pao lentils on the menu. Would love to try this. Only have red lentils on hand so will give it a go with those!

      Reply
      • Richa

        October 14, 2015 at 11:25 am

        Awesome! red lentils cook quickly, so cook until al-dente then add to the sauce.

        Reply
    31. Rita

      September 06, 2015 at 10:29 am

      5 stars
      This was delicious, even though I lacked a few ingredients, like ginger and hoisen sauce. Definitely a keeper!

      Reply
    32. Cherie

      August 26, 2015 at 2:22 pm

      5 stars
      Love this recipe I added a whole package of firm tofu cut into cubes. Yeay extra protien!!! Loved it

      Reply
    33. julie

      June 02, 2015 at 6:03 pm

      5 stars
      Made this tonight – major swooning. Bringing to a vegan lunch swap we do at work. Definitely in my rotation. Thanks!

      Reply
    34. Natalie

      June 01, 2015 at 4:55 pm

      5 stars
      Excellent recipe!! Both hubby and I loved it!! I will be making it again!

      Reply
      • Richa

        June 01, 2015 at 7:17 pm

        yay!

        Reply
    35. Sol

      March 11, 2015 at 7:42 pm

      I made this tonight and it was delicious! I cook just for me but still prepare the whole batch as I usually eat half of it in one sitting! thanks 🙂

      Reply
    36. Cindy

      March 04, 2015 at 9:51 am

      4 stars
      I made a double-batch of this last night. very delicious! I think I may try it with tofu the next time. It is nice to learn about sauces (as with the spicy orange tofu recipe), and then I can start subbing different proteins.

      Reply
      • Cindy

        March 20, 2015 at 12:03 pm

        4 stars
        I made this with tofu last week (just sauteed the tofu and set aside until the end and mixed back in) and really loved it. I like it with lentils, but I will probably make it with tofu more often.

        Reply
        • Richa

          March 20, 2015 at 4:47 pm

          Awesome! I know i like this with Tofu too!

          Reply
    37. Satya

      March 04, 2015 at 8:29 am

      5 stars
      I just discovered your site, and made the Kung Pao Lentil dish. Amazing!! I love the subtle lime taste. This recipe is a keeper 🙂 Thank you!

      Reply
    38. Kim

      February 22, 2015 at 7:32 pm

      5 stars
      This was wonderful! I didn’t have any lime so left out. I made a bit too spicy – oops! I will make again & add broccoli & carrots w/ more sauce. I served over quinoa.

      Reply
      • Kim

        June 25, 2015 at 4:29 pm

        I’ve made this a few times now. I double the sauce and add a lot of veggies with quinoa. This is one of my favorites!

        Reply
        • Richa

          June 25, 2015 at 5:07 pm

          Awesome! great idea!

          Reply
    39. NYC Cooks

      February 10, 2015 at 4:58 pm

      4 stars
      Super creative. I made this tonight. It was super easy to make and delicious. I found the flavors to be a bit mild for my palate. Next time I will probably add a bit more salt and vinegar. It’s a keeper.

      Reply
    40. Cheryl

      February 02, 2015 at 6:00 pm

      Made this tonight for dinner with a few minor changes to keep it within my elimination diet guidelines and it was so delicious. My husband turned his nose up when I told him it was on the meatless Monday menu and he ended up loving it and having seconds! It’s definitely going into my rotation.

      Reply
    41. Melina

      January 31, 2015 at 10:09 am

      Allready made this one twice in the last weeks, it is simply delicious… <3

      Reply
    42. Staci

      January 26, 2015 at 9:17 am

      I didn’t have any celery so I added one cup of sliced mushrooms and used white wine instead of the sherry. It was incredible! Very flavorful and filling; my husband said I need to make it at least once a week. Thank you for another great recipe!

      Reply
    43. Shelley

      January 19, 2015 at 10:14 pm

      5 stars
      I’m new to your site and this is the first recipe I’ve tried, just tonight. Delicious sauce and dish, thank you for this gift! I’ve never cooked anything like this and I’m so happy that I can actually make Kung Pao now. Thanks for your notes on subbing ideas, too, that helped me use up some leftovers too.

      Reply
    44. Christine

      January 19, 2015 at 3:49 pm

      Really awesomely great idea! I am going to make this without cornstarch though. I’m going to substitute arrow root as a thickener…Corn = slow painful death to some of us.

      Reply
    45. Janet

      January 18, 2015 at 5:19 pm

      I made a few mods, but the bones of it were this. I used coconut aminos instead of soy sauce and didn’t use any hoisin sauce (soy allergy). And I used broccoli and zucchini. But the lentils were definitely genius. Great addition.

      Reply
    46. Casey

      January 18, 2015 at 3:10 pm

      5 stars
      I just made this, the sauce tastes amazing! Pre-cooked lentils made it super quick. I added some carrots and did peanuts instead of cashews. Kung pao tofu was always a favorite of mine but I’ve never made it myself. This is going on rotation for me. I think kung pao cauliflower would be really good too.

      Reply
    47. debbie

      January 14, 2015 at 4:58 pm

      I made this tonight. It was very tasty and easy to make. Thank you for the recipe it is a keeper. I will be making this again.

      Reply
      • Richa

        January 16, 2015 at 10:57 am

        yay!

        Reply
    48. Becky Striepe

      January 14, 2015 at 10:28 am

      Ooh now you have me craving lentils!

      Reply
    49. C. Fruity

      January 14, 2015 at 7:39 am

      Wow this looks delicious! I’m putting it on my list to try asap.

      Reply
    50. Ellen Lederman

      January 13, 2015 at 7:15 pm

      OMG—this is genius! I’ve made kung pao tofu and broccoli for years, but never thought to do it with lentils! Will definitely be making this within the week. With my kung pao, I use both hoisin and brown bean, but will try yours w/o the brown bean…

      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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