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    Home » italian

    Lentil Bolognese with Spaghetti

    Published: May 10, 2018 · Modified: Dec 31, 2018 by Richa 83 Comments

    Jump to Recipe   Print Recipe

    This Lentil Bolognese Sauce is hearty with Red lentils and Mushrooms, flavors with herbs, sauce and great with Spaghetti or other pasta.  22 Gm of Protein. 30 Mins. Vegan Soyfree Nutfree Recipe. Can be gluten-free with glutenfree pasta.

    This Lentil Bolognese Sauce is hearty with Red lentils and Mushrooms and great with Spaghetti or other pasta. #Vegan #Soyfree #Nutfree #Recipe #VeganRicha. 22Gm of Protein per serve. 30 Mins. Can be gluten-free with #glutenfree #pasta | VeganRicha.com

    Oh Hey, we are on a lentil roll this month. With the 25 Lentil Recipe round up, the Red lentil brownies (like black bean brownies but with lentils!), and now this easy bolognese style sauce!

    I use red lentils in it as they add texture but are not overly earthy like whole lentils. You can use whole brown or green lentils, chickpeas as well or skinned whole red lentils. Add a bit more herbs/flavor to preference depending on the lentils used. 

    I serve this sauce over Spaghetti which helps make the meal about 22 Gm of Protein per serve! It goes well over zucchini pasta as well, or some mashed root veggies or mashed potato + veggie cakes (great option for gluten-free). 

    Easy, Hearty comfort Food!


    This Lentil Bolognese Sauce is hearty with Red lentils and Mushrooms and great with Spaghetti or other pasta. #Vegan #Soyfree #Nutfree #Recipe #VeganRicha. Can be gluten-free with #glutenfree #pasta | VeganRicha.com

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    This Lentil Bolognese Sauce is hearty with Red lentils and Mushrooms and great with Spaghetti or other pasta. 22 Gm of Protein, 30 Minutes #Vegan #Soyfree #Nutfree #Recipe #VeganRicha. Can be gluten-free with #glutenfree #pasta | VeganRicha.com

    This Lentil Bolognese Sauce is hearty with Red lentils and Mushrooms and great with Spaghetti or other pasta. #Vegan #Soyfree #Nutfree #Recipe #VeganRicha. Can be gluten-free with #glutenfree #pasta | VeganRicha.com

    This Lentil Bolognese Sauce is hearty with Red lentils and Mushrooms and great with Spaghetti or other pasta. #Vegan #Soyfree #Nutfree #Recipe #VeganRicha. Can be gluten-free with #glutenfree #pasta | VeganRicha.com
    Print Recipe
    4.98 from 37 votes

    Lentil Bolognese With Spaghetti

    This Lentil Bolognese Sauce is hearty with Red lentils and Mushrooms, flavors with herbs, sauce and great with Spaghetti or other pasta.  22 Gm of Protein. Vegan Soyfree Nutfree Recipe. Can be gluten-free with glutenfree pasta
    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Main Course
    Cuisine: Italian, Vegan
    Keyword: spaghetti bolognese, vegan bolognese
    Servings: 3
    Calories: 488kcal
    Author: Vegan Richa

    Ingredients

    • 8 to 9 oz (8 oz) spaghetti or other pasta
    • 1/2 cup (90 g) red lentils (split skinned quick cooking kind (masoor dal))
    • 1 tsp olive oil
    • 4 oz mushroom , chopped small
    • 1/2 (0.5) small onion , chopped small
    • 4 cloves of garlic , finely chopped
    • 1/4 cup (32 g) shredded carrots
    • 3/4 tsp (0.75 tsp) dried oregano or use 1/2 tbsp fresh
    • 1 tsp dried basil or use 2 tbsp fresh
    • 1/4 tsp (0.25 tsp) thyme or rubbed sage
    • 1/4 tsp (0.25 tsp) onion powder
    • 2 tsp nutritional yeast optional
    • 16 to 18 oz low sodium marinara or pizza sauce or use 28 oz diced tomatoes
    • 1 tbsp tomato paste , optional
    • 1/2 tsp (0.5 tsp) salt depends on the salt content of the sauce. Use less and add more later to taste
    • a good dash of black pepper and red pepper flakes
    • 1/4 cup (58.75 ml) red wine or use veggie broth
    • fresh basil or thyme for garnish

    Instructions

    • Cook the Spaghetti according to instructions on the package or prepare other pasta.
    • Wash the lentils, drain and add to pot with 2 cups of water. Cook over medium heat for 11 to 14 mins or until just about cooked. The water will start boiling half way through. Stir once in between to cook evenly. Drain if there is too much water (a few tbsp is ok) Set aside. Or use 1.5 cups cooked lentils, chickpeas or split peas of choice.
    • Heat a skillet over medium heat, add onion, mushroom, garlic and a good pinch of salt. Cook for 5 minutes or until golden. Stir occasionally.
    • Add the carrots, herbs, spices and mix in. Cook for 2 mins. (Variation: You can also add 1/4 cup or more finely chopped walnuts for additional texture)
    • Add the marinara/pizza sauce, salt, pepper, wine/broth and mix in. Bring to a boil. (If using diced tomatoes, double the herbs, add 1 tbsp tomato paste and cook for 10 to 15 minutes. Mash the large pieces of the tomatoes and continue).
    • Fold in the cooked lentils and mix well. (add 1 tbsp tomato paste if the mixture is not tomatoey enough). Cook for 1-2 minutes. Adjust consistency by adding more water if needed. Taste and adjust salt and flavor.  Then cover, take off heat and let sit for another few minutes for the flavors to develop.
    • Garnish with fresh basil and optional vegan parm. Serve over cooked spaghetti, pasta or mashed potato/root veggies or roasted veggies.

    Video

    Notes

     
    Nutrition is 1 of 3 serves, includes spaghetti

    Nutrition

    Nutrition Facts
    Lentil Bolognese With Spaghetti
    Amount Per Serving
    Calories 488 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Sodium 539mg23%
    Potassium 1258mg36%
    Carbohydrates 88g29%
    Fiber 15g63%
    Sugar 11g12%
    Protein 22g44%
    Vitamin A 2520IU50%
    Vitamin C 17.1mg21%
    Calcium 67mg7%
    Iron 5.4mg30%
    * Percent Daily Values are based on a 2000 calorie diet.

    This Lentil Bolognese Sauce is hearty with Red lentils and Mushrooms and great with Spaghetti or other pasta. #Vegan #Soyfree #Nutfree #Recipe #VeganRicha. Can be gluten-free with #glutenfree #pasta | VeganRicha.com

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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. Susan

      January 02, 2023 at 3:33 am

      5 stars
      This was so delicious and a perfect dinner to start the New Year! Thank you for all your delicious and accurately described recipes. I appreciate you!

      Reply
      • Vegan Richa Support

        January 04, 2023 at 2:08 pm

        Thank you! 🙂

        Reply
    2. Patricia C

      December 30, 2022 at 12:26 pm

      5 stars
      I LOVE your recipes and ideas for healthy delicious eating. Thank you so much for sharing with us.

      Reply
      • Vegan Richa Support

        December 30, 2022 at 1:43 pm

        I am so happy to hear!

        Reply
    3. Kathleen

      December 30, 2022 at 10:41 am

      5 stars
      This recipe is easy and delicious! Use it regularly.

      Reply
      • Vegan Richa Support

        December 30, 2022 at 1:43 pm

        Love to hear it!

        Reply
    4. Genie

      February 13, 2022 at 7:19 pm

      4 stars
      Made this tonight for dinner. I think that I overcooked the lentils because they were mushy, but it worked well for the dish. The recipe says feeds 3, but I have enough left for my husband and I to have a second meal from it. I only used 4 ounces of gluten free pasta.

      Reply
      • Richa

        February 13, 2022 at 8:21 pm

        cook the lentils least time. Stoved and pans differ. So adjust it if they cook faster .

        Reply
    5. Carlotta

      January 10, 2022 at 5:13 am

      5 stars
      Hello,

      Delicious ! Thanks for the recipe!

      Reply
      • Vegan Richa Support

        January 10, 2022 at 1:48 pm

        thanks for popping in

        Reply
    6. Sofia

      June 30, 2021 at 7:08 am

      Hi, what type of mushrooms would you recommend using for this recipe? Thank you!

      Reply
      • Vegan Richa Support

        June 30, 2021 at 1:46 pm

        you could use plain white button, cremini, or even portobello

        Reply
      • Richa

        June 30, 2021 at 3:16 pm

        White or Cremini or baby bella

        Reply
    7. Astrid

      April 09, 2021 at 10:08 am

      5 stars
      I just made it! It tastes so good! I put some sauce in the blender so the kids eat all the goods. They like it! Thank you!

      Reply
    8. Janet

      March 10, 2021 at 5:42 pm

      5 stars
      This is so delicious. I have never been disappointed with one off your recipes!

      Reply
    9. Tania Rose Cuzzupoli

      January 31, 2021 at 1:40 pm

      5 stars
      As an italian, this is my favourite tomato sauce and we use it every week!! My kids love it and I always add in the extra walnuts for extra protein. Soooo delicious and a staple in our household. Thank you for your recipe!

      Reply
      • Vegan Richa Support

        February 01, 2021 at 2:44 pm

        wow so happt to hear that an Italian family loves my bolognese!

        Reply
    10. Danielle

      December 16, 2020 at 11:48 am

      5 stars
      Delicious and easy! I was missing a couple of ingredients and it still turned out great. I’ll definitely make it again!

      Reply
    11. Jill

      November 08, 2020 at 3:05 pm

      5 stars
      Amazing recipe! Loved it! Used aged balsamic vinegar of Modena and veggie broth instead of the wine! Put it over whole wheat penne and a large portion of baby mixed greens. Incredible!
      From Merritt island Florida

      Reply
      • Richa

        November 08, 2020 at 3:37 pm

        Yumm

        Reply
    12. Marianne

      September 28, 2020 at 12:02 am

      I would love to try this in a slow cooker. That’s how I like to make traditional tomato sauce. Would it work if I threw all the ingredients in the slow cooker, uncooked, and adjusted the seasonings and checked for thickness after about 4 hours? Including uncooked lentils. Or – I could cook the lentils first and cooks the veggies, then add to the crock pot. Thank you – looks wonderful!

      Reply
      • Vegan Richa Support

        September 28, 2020 at 1:35 pm

        sounds good. you wouldn’t need to precook them – they’ll be fine with everything together . let me know how it turns out!

        Reply
    13. Christine

      September 04, 2020 at 11:14 am

      5 stars
      I thought this recipe was great! Do you know if you could freeze it?

      Reply
      • Vegan Richa Support

        September 05, 2020 at 1:01 pm

        thank you. Absolutely can freeze well

        Reply
    14. Maia

      August 30, 2020 at 11:23 am

      5 stars
      Just made this recipe for the family. The only changes I made were using vegetable broth to saute onions/garlic/mushrooms (eliminating the olive oil) and using twice as much mushrooms. I also doubled the recipe for a family of 4. This was an exceptional recipe with so much flavor and texture and healthy. I’m so impressed with your culinary skills!

      Reply
    15. Maia

      August 30, 2020 at 11:22 am

      5 stars
      Just made this recipe for the family. The only thing I changes were using vegetable broth to saute onions/garlic/mushrooms (eliminating the olive oil) and using twice as much mushrooms. I also doubled the recipe for a family of 4. This was an exceptional recipe with so much flavor and texture and healthy. I’m so impressed with your culinary skills!

      Reply
    16. Gwen

      June 13, 2020 at 4:51 pm

      5 stars
      Delicious and easy

      Reply
      • Vegan Richa Support

        June 13, 2020 at 7:25 pm

        thanks!

        Reply
    17. E

      April 28, 2020 at 6:11 pm

      5 stars
      Sooooo good and so easy to make! Can’t wait to try your other recipes. Thank you!

      Reply
      • Vegan Richa Support

        April 29, 2020 at 2:49 pm

        right?? awesome =)

        Reply
    18. Nick

      March 08, 2020 at 9:55 pm

      5 stars
      Tried it and loved it. Thanks so much!

      Reply
    19. Mary Margaret Phillips

      February 20, 2020 at 11:20 am

      5 stars
      This is the best!! I’ve been hunting for a good veggie pasta recipe for years, and this is what I keep coming back too. Thank you!

      Reply
      • Richa

        February 20, 2020 at 1:31 pm

        thanks

        Reply
    20. Lindsay

      December 14, 2019 at 10:12 am

      Have you ever made this and frozen it?

      Reply
      • Richa

        December 14, 2019 at 12:17 pm

        yes, freezes fine

        Reply
    21. Bianca

      December 01, 2019 at 10:09 am

      5 stars
      This was SO good! I asked my non-vegan hubby if he wanted a bowl. He said no, as usual to anything that doesn’t have meat. I prepared my portion and went downstairs to put laundry in the dryer. Came back upstairs and guess who made himself a heaping bowl too! VeganRicha for the win!

      Reply
      • Richa

        December 01, 2019 at 11:57 am

        hehe, yay!

        Reply
    22. Lisa

      August 13, 2019 at 3:27 pm

      5 stars
      Great recipe! I used the leftovers to stuff some baked potatoes, topped with a vegan cheese sauce. So good! Thanks for all the inspiration Richa.

      Reply
      • Richa

        August 14, 2019 at 11:27 am

        yum

        Reply
    23. Pavla

      July 31, 2019 at 7:57 am

      5 stars
      Love this recipe!
      Thanks!

      Reply
      • Julie Wong

        November 12, 2019 at 3:39 pm

        Can the Mushroom Lentil Bolognese sauce be frozen? If yes, for how long? Thank you.

        Reply
        • Richa

          November 12, 2019 at 5:16 pm

          Yes, for upto 2 months. Store in a container that fits the amount so there isnt too much air on top to reduce chances of freezer burn

          Reply
    24. Maneesha

      July 26, 2019 at 10:29 am

      5 stars
      made this and LOVED it! I love the addition of the vegetables and the lentils – so hearty!

      Reply
      • Richa

        July 26, 2019 at 11:54 am

        awesome! Thanks!

        Reply
    25. Veronica

      July 16, 2019 at 8:56 am

      5 stars
      Absolutely lovely and very filling. If you mix it with small pasta and top with vegan cheese and put under grill it’s also delicious.

      Reply
      • Richa

        July 16, 2019 at 9:37 am

        yay! yes a baked pasta would be wonderful too

        Reply
    26. shelby Welch

      May 10, 2019 at 1:17 pm

      Can this be made in the instant pot instead?

      Reply
      • Richa

        May 10, 2019 at 1:50 pm

        the lentils will tend to stick and burn as the amount of liquid is pretty less. Add uncooked lentils to the veggie+tomato mixture, 1.5 cups water, and pressure cook for 3 mins. youwill have to saute for a few mins for thickening after opening. You could probably also add in broken spaghetti and 3 mins is a good time to cook it under pressure. I havet tried it, i think there is a high probably of sticking and burning. 😀

        Reply
    27. David

      April 23, 2019 at 6:23 pm

      5 stars
      Freakin awesome! Just made it. No mushrooms used zucchini. Used diced tomatoes, paste, and a Spanish red wine. My mid western mother who believes bacon needs to be added to everything, loved the recipe! Will be making it again, and again, and again…

      Reply
      • Richa

        April 23, 2019 at 6:36 pm

        yay!!

        Reply
    28. Susan Sparkes

      April 02, 2019 at 11:38 am

      Richa, could you possibly add an estimate of Instant Pot timings on this one?

      Reply
      • Richa

        April 02, 2019 at 12:03 pm

        10 mins for just the sauce, but you will most likely get a burn signal as it is a thick mixture. Cook it in another pan on a trivet with 1 cup of water underneath. Natural release.

        Reply
        • Lianne

          April 03, 2019 at 6:12 am

          I’m going to try it this way this week!

          Reply
    29. Nancy

      February 13, 2019 at 6:23 pm

      5 stars
      Best vegan bolognese I’ve tried! Both the flavour and texture were amazing.

      Reply
      • Richa

        February 13, 2019 at 10:38 pm

        yay!

        Reply
    30. Julie

      January 24, 2019 at 1:42 pm

      5 stars
      This is honestly so delicious! My husband and I really dislike mushrooms but you can’t tell there’s any in the dish at all! LOVE, love, love it!

      Reply
      • Richa

        January 24, 2019 at 3:17 pm

        yay!

        Reply
    31. Melanie Parsons

      November 25, 2018 at 6:12 pm

      5 stars
      This recipe was amazing! We had it for dinner tonight and it is the BEST bolognese recipe EVER!! Thanks for a great recipe!

      Reply
      • Richa

        November 25, 2018 at 6:26 pm

        awesome!

        Reply
    32. Irma

      October 14, 2018 at 5:01 pm

      5 stars
      hello, I was wondering whether you could give me the exact measurements for dried herbs to grounded herbs? thank you.

      Reply
      • Richa

        October 14, 2018 at 8:34 pm

        Use same amounts. For larger quantities like a tablespoon or sthing, you might want to use 2 tsp ground for 1 tbsp dried, but otherwise same amounts will work

        Reply
    33. Rosemarie Cruz

      September 26, 2018 at 4:29 pm

      5 stars
      Love your website. I’m fairly new to the vegan lifestyle. In this recipe, wine is listed as one of the ingredients. Though wine is not vegan due to the fining process, what vegan wine can you recommend?

      Reply
      • Richa

        September 27, 2018 at 3:35 pm

        check barnivore.com for vegan wines. Many brands have vegan options.Some local wines can be vegan too. Barnivore lists the verified vegan optios

        Reply
    34. Lou Stewart

      July 10, 2018 at 1:01 am

      5 stars
      This was delicious thank you! Best vegan site ever!

      Reply
      • Richa

        July 10, 2018 at 9:32 am

        awesome!

        Reply
    35. Amy

      June 09, 2018 at 6:57 pm

      5 stars
      This was so freaking good!!!! I accidentally overcooked my lentils and it still was the best! I did not miss cheese or meat in the slightest. Richa you make being Vegan so delicious!!!! Thank you

      Reply
      • Richa

        June 09, 2018 at 9:42 pm

        awesome!!

        Reply
    36. Lex

      May 24, 2018 at 1:33 pm

      There can’t be any vitamin C in cooked food as heat destroy all vitamin c. Nutritional fact is therefore wrong.

      Reply
      • Rachel

        November 24, 2018 at 9:27 pm

        Cooking (particularly boiling) reduces vitiman C as it is a water soluble vitamin. But it only reduces by 25-35 percent. Microwave cooking only reduces by 10 percent. So my point is that some vitiman C will remain just not all of it!

        Reply
    37. Stephanie J. Schiltz

      May 15, 2018 at 3:04 pm

      5 stars
      I am very new to your blog. Actually , I saw a picture of the Lentil Bolognese and thought, “Oh, yum!” And followed the link and copied the recipe . I made it the same day. Firstly neither my husband nor I are vegan or vegetarian. I don’t eat red meat and limit dairy as much as possible. My husband just wants to eat healthy. We are mid to late 60’s. Anyhoo, I made your recipe and had all the ingredients, and we both absolutely loved it. It will definitely be added to our rotation. We got 5 servings out of it. Had it for lunch the next day and still have a large serving refrigerated. So glad to have found this recipe. Thank you so much, Stephanie

      Reply
      • Richa

        May 15, 2018 at 5:06 pm

        Thats amazing. So glad you found the blog!

        Reply
    38. mia

      May 15, 2018 at 12:50 am

      5 stars
      I made this for dinner the other night and it was really great. Thanks Richa!
      xxx

      Reply
      • Richa

        May 15, 2018 at 10:15 am

        Awesome Thanks Mia!

        Reply
    39. Kathleen Clarke

      May 12, 2018 at 11:54 am

      5 stars
      We made this and it was delicious. We used a carton of passata instead of tomatoes and also added half a packet iof baby spinach leaves at the end.

      Reply
      • Richa

        May 12, 2018 at 12:01 pm

        awesome!

        Reply
    40. Megan

      May 11, 2018 at 7:23 am

      This looks delicious! I love lentils. I would leave out the oil and salt, and add in some spinach or kale for extra goodness.

      Reply
      • Lesley

        April 05, 2019 at 1:00 am

        Yummy, I’m going to give it a go.

        Reply
    41. Holly

      May 11, 2018 at 3:59 am

      This looks so yummy, I love my vegan Shepherds pie recipe and I have a feeling this would taste a lot like the inside of that – delicious. I can’t wait to try this when we next have some friends over!

      Holly from The Art of Being Holly xo

      Reply
    42. Stacey

      May 11, 2018 at 2:34 am

      5 stars
      Yummy spaghetti with lentils! Thanks for sharing!

      Reply
    43. Teri

      May 10, 2018 at 9:08 pm

      Is the purpose of the carrots for texture? I have a son who is severely allergic to them, so would you omit or is there a substitute?

      Reply
      • Richa

        May 10, 2018 at 10:40 pm

        sweetness and texture. You can omit them or add some zuchini for texture and add sweetness later to taste if needed

        Reply
      • KMC

        May 23, 2018 at 1:20 pm

        Hi Teri, I always use parsnips instead of carrots in recipes since I have trouble with them, too.

        Reply
    44. Cassie Thuvan Tran

      May 10, 2018 at 8:56 pm

      So simple yet so delicious! Would this recipe work with green lentils?

      Reply

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