Vegan Richa

Vegan Food Blog with Healthy and Flavorful Vegan Recipes

  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact

Lentil Veggie Asparagus Frittata

March 29, 2016 By Richa 79 Comments

Jump to Recipe   Print Recipe

Lentil Veggie Asparagus Frittata. Blended red lentils make the egg in this lentil frittata filled with Spring vegetables. Easy Vegan Gluten-free Soy-free Recipe. Pin this Recipe!    Jump to Recipe   

Lentil Veggie Asparagus Frittata. Blended red lentils make the egg in this lentil frittata filled with Spring vegetables. Also can be made with Moong Dal, split mung beans. Easy Vegan Gluten-free Soy-free Recipe | VeganRicha.com

Yes, that is not chickpea flour and not tofu! Just some good old red lentils (masoor dal). 

Red Lentils are soaked for 15-20 mins. Then blended with water, spices, baking powder, kala namak. The veggies are cooked slightly with spices, then distributed in the pan. Then the lentil batter is spread on top. Bake and done!

Chickpeas and chickpea flour are the in thing these days. They are easily available too. Often, I want to use other beans and lentils in the recipes but end up using chickpeas. Its because of the ease of availability and the familiarity of the readers. Red lentils are coming up right behind chickpeas. Easily available, super quick cooking, protein filled and delicious. Try this frittata with red lentils. You can also use the chickpea flour mixture from this Broccolini frittata, or use this lentil batter in the broccolini frittata for variation. You can also use moong dal (split and skinned mung beans) or a mix of red lentils andmoong dal to make the batter. Make this into a quiche by using a prebaked quiche crust. Add spices and blends of choice. Fold in some smoke coconut (coconut bacon). Get baking!

Lentil Veggie Asparagus Frittata. Blended red lentils make the egg in this lentil frittata filled with Spring vegetables. Easy Vegan Gluten-free Soy-free Recipe | VeganRicha.com

Lentil Veggie Asparagus Frittata. Blended red lentils make the egg in this lentil frittata filled with Spring vegetables. Easy Vegan Gluten-free Soy-free Recipe | VeganRicha.com

More savory bunches from the blog, all soy-free

  • Broccolini White Bean Chickpea flour Frittata GF
  • Fluffy Chickpea flour omelet /pancake GF
  • Lentil Mung Bean Omelettes with blackened veggies and havarti. GF
  • Chickpea flour fat pancakes with cauliflower. GF
  • Sweet Potato Crepes Stuffed with smoky millet. GF

Step by Step Photos for Lentil Veggie Frittata

Lentil Veggie Asparagus Frittata. Blended red lentils make the egg in this lentil frittata filled with Spring vegetables. Easy #Vegan #Glutenfree #Soyfree #Recipe | VeganRicha.com

Lightly roast the veggies

Lentil Veggie Asparagus Frittata. Blended red lentils make the egg in this lentil frittata filled with Spring vegetables. Easy Vegan Gluten-free Soy-free Recipe | VeganRicha.com

Transfer to a parchment lined pan.

Lentil Veggie Asparagus Frittata. Blended red lentils make the egg in this lentil frittata filled with Spring vegetables. Easy Vegan Gluten-free Soy-free Recipe | VeganRicha.com

Blend the lentils with the eggy mix ingredients and pour over the veggies. Use a spatula to even it out. Bake until golden.

Lentil Veggie Asparagus Frittata. Blended red lentils make the egg in this lentil frittata filled with Spring vegetables. Easy Vegan Gluten-free Soy-free Recipe | VeganRicha.com

Cool for a few minutes before slicing. 

Lentil Veggie Asparagus Frittata. Blended red lentils make the egg in this lentil frittata filled with Spring vegetables. Easy Vegan Gluten-free Soy-free Recipe | VeganRicha.com

Serve with sauces or dressing of choice. 

Lentil Veggie Asparagus Frittata. Blended red lentils make the egg in this lentil frittata filled with Spring vegetables. Easy Vegan Gluten-free Soy-free Recipe | VeganRicha.com

Lentil Veggie Asparagus Frittata. Blended red lentils make the egg in this lentil frittata filled with Spring vegetables. Easy Vegan Gluten-free Soy-free Recipe | VeganRicha.com #glutenfree #veganricha #vegan
Print Recipe
5 from 16 votes

Lentil Veggie Asparagus Frittata Recipe

Lentil Veggie Asparagus Frittata. Blended red lentils make the egg in this lentil frittata filled with Spring vegetables. Easy Vegan Gluten-free Soy-free Recipe. Makes 1 8 or 9 inch pie or cake pan.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Breakfast
Cuisine: American
Servings: 4 servings
Calories: 210kcal
Author: Vegan Richa

Ingredients

For the lentil eggy mix:

  • 1/2 cup (90 g) red lentils masoor dal, split red lentils, or use Moong Dal
  • 1 cup (250 ml) water
  • 1/4 cup (28 g) almond meal
  • 1 tbsp flax seed meal or chia seed meal
  • 2 tsp starch like cornstarch or arrowroot starch
  • 1 tsp baking powder
  • 2/3 tsp (0.67 tsp) salt
  • 1/4 tsp (0.25 tsp) turmeric for color 1/8 tsp or more Indian kala namak (Indian sulphur salt) - for the eggy taste (optional)
  • 1/3 tsp (0.33 tsp) each of garlic powder, chipotle pepper powder and garam masala or use other spice blend and cayenne
  • 2 tsp extra virgin olive oil
  • 2 tbsp or more nutritional yeast
  • 2 tsp or more sun-dried tomato optional
  • 1 tsp lemon juice

for the veggies:

  • 1 tsp oil
  • 1/2 cup (80 g) chopped onion
  • 3 large cloves of garlic
  • 1 loaded cup asparagus chopped into 1 inch size bites
  • 2 cups (1774 g) chopped veggies. I use a cup cauliflower small florets, 1/2 cup chopped carrots and some red bell pepper, peas, mushrooms etc.
  • 1/2 cup (15 g) packed baby spinach I used spinach + celery leaves + 1/4 cup chopped cilantro
  • 1/3 tsp (0.33 tsp) salt or to taste
  • 1/3 tsp (0.33 tsp) chipotle pepper powder a dash of black pepper
  • 1/4-1/2 tsp (0.25 tsp) each oregano and thyme

Instructions

  • Soak the lentils in hot water for at least 20 minutes. Soak them before you get the ingredients together as the rest of the steps will take about that much time. Prepare your pan by lining with parchment or greasing well. Preheat the oven to 365 degrees F / 180ºc

Make the veggie mixture:

  • Chop up the veggies and keep aside. Heat oil in a skillet over medium heat. Add onions, garlic and cook until onions are translucent. 3-4 mins.
  • Add the asparagus, cauliflower, carrots and other veggies if using and mix in. Cover and cook for 2 minutes. Add in the spices, greens and mix in. Cover and cook for 2 to 4 minutes or until the greens are wilted. Take off heat and Let it sit covered for another minute.

Make the eggy mix:

  • Drain the lentils and blend with 1 cup water. Blend for atleast a minute. Add the almond flour and the rest of the ingredients and blend until smooth. I blended 2 full 50 second cycles in the blendtec.
  • Transfer the veggies to the parchment lined pan. Mix in vegan cheese shreds if using.
  • Drizzle the lentil mixture on the veggies and spread with a spatula. Tap once or twice so the mixture settles on the veggies.
  • Bake for 40 to 50 minutes until a tooth pick from the center comes out almost clean and not wet.
  • Cool in the pan for 10 mintues, Then cool on the cooling rack for another 5-10 before slicing. Serve with avocado and sriracha or other sauce, chutney or dressing.

Video

Notes

Variations: add chopped sundried tomatoes to the veggie mix.
Add vegan cheddar cheese shreds or other vegan cheese, mix into the veggies.
Make Pancakes/small omelets: Chop the veggies smaller, cook and mix into the batter. Make fat pancakes of the lentil batter on a skillet and cook both sides
Nutrition notes: Vit A 172 %

Nutrition

Nutrition Facts
Lentil Veggie Asparagus Frittata Recipe
Amount Per Serving (1 g)
Calories 210 Calories from Fat 72
% Daily Value*
Fat 8g12%
Sodium 627mg27%
Potassium 711mg20%
Carbohydrates 24g8%
Fiber 11g46%
Sugar 2g2%
Protein 11g22%
Vitamin A 645IU13%
Vitamin C 30.2mg37%
Calcium 110mg11%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.

Lentil Veggie Asparagus Frittata. Blended red lentils make the egg in this lentil frittata filled with Spring vegetables. Easy Vegan Gluten-free Soy-free Recipe | VeganRicha.com

Filed Under: Breakfast Recipes, gluten free, lentil, popular, Savory Breakfast Recipes, soy free Tagged With: vegan



⭐️⭐️⭐️⭐️ 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! ⭐⭐⭐⭐

« Baked Popcorn Okra
Buffalo Tofu Wrap with Chickpea Tofu »

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. IR says

    March 29, 2016 at 5:44 pm

    Really creative! This is great way to transition to vegan food!

    Reply
    • Richa says

      March 30, 2016 at 7:01 pm

      😀 I hope so. I think someone who isnt already vegan or vegetarian might find the ingredients a bit odd, lentils for the egg 🙂 .

      Reply
  2. Johanna Woodbury says

    March 29, 2016 at 9:54 pm

    This looks amazing,

    Reply
  3. AJ says

    March 30, 2016 at 3:02 am

    This is such a great idea! This has given me some great ideas. Thanks for your inventiveness!! Pinned.

    Reply
  4. Matilda Harter-Parish says

    March 30, 2016 at 4:45 am

    Richa, This looks and sounds as if it will be fantastic, I will be giving it a try.

    Reply
  5. Sue says

    March 30, 2016 at 10:07 am

    Oh no, Richa. Now I just might have to change tonight’s menu. 🙂 This looks so different and I love all the ingredients. What a dilemma you’ve given me – but in a good way. Thanks for the recipe (Again!!)

    Reply
  6. Caitlin says

    March 30, 2016 at 12:43 pm

    damn, this looks good.

    Reply
    • Richa says

      March 30, 2016 at 7:01 pm

      it tastes amazing too!

      Reply
  7. Cassie says

    March 30, 2016 at 1:40 pm

    This looks INSANE. I love this idea!

    Reply
  8. Sue says

    March 30, 2016 at 5:29 pm

    Just ate it for dinner It was AWESOME!! So different. The veggies were phenomenally spiced and the topping was creamy. So filling, too. I soaked my lentils in boiling hot water for about 45 mins and it pureed perfectly. It was such a terrific out-of-the-box recipe.. Thanks for being so great at recipe development!!!

    The star-rating system isn’t working for me, but that’s okay – because I give it 5+

    Reply
    • Richa says

      March 30, 2016 at 6:56 pm

      Awesome! So glad you loved it! Yes the lentils should make a creamy custardy base which is flavored a bit like an egg. it works amazingly even without the kala namak for the egg flavor as I love lentils any which way!

      Reply
  9. Emily says

    March 30, 2016 at 7:09 pm

    5 stars
    Gosh this looks amazing. Planning it for breakfast tomorrow!

    Reply
  10. Van says

    March 30, 2016 at 9:49 pm

    Wow, I can’t wait to try this! I’m thinking bday brunch this weekend! How necessary is the almond flour, or any flour for that matter.

    Reply
    • Richa says

      March 30, 2016 at 10:31 pm

      almond flour expands a bit during baking. it adds a bit of volume to the lentil mixture, like a lighter volume in the overall dense lentil batter. you can make your own almond flour, blend some almonds until they are a coarse meal and use.

      Reply
      • Irene says

        September 13, 2020 at 6:28 pm

        Richa, I’m looking for a good mung bean quiche recipe. Your mung bean omelette recipe said to come here to this recipe to make a quiche. We can’t eat nuts in our family. Any suggestions?

        Reply
  11. Airyfairycelt says

    April 5, 2016 at 3:45 am

    What a lovely pie!
    Something very different and perfect for dinner here.
    And, a portable. we plan a couple of outings soon.
    We eat diffently and to have another for our joint recipe book is just lovely.
    You have just solved a problem!

    Reply
  12. Hansa says

    April 6, 2016 at 6:08 am

    Hi Richa i love your recipe i am vegan i make folo your recipes thanks

    Reply
  13. Sue says

    April 7, 2016 at 11:20 am

    5 stars
    Richa, I made two of these yesterday! This time they were double-great! 🙂

    Reply
    • Richa says

      April 7, 2016 at 11:32 am

      yay!

      Reply
  14. Laura Sanders says

    April 9, 2016 at 9:34 am

    5 stars
    Oh my god. Made this for dinner tonight and it is AMAZING!!!! I had to omit the nutritional yeast and Kala Namk as I couldn’t get them but it doesn’t change the fact it tastes great! I used to love Frittata before I became Vegan and this is a great alternative!!!

    Reply
    • Richa says

      April 9, 2016 at 10:25 am

      Awesome!! Yes there is a lot of flavor in the lentil batter. So glad you loved it!

      Reply
  15. Roxana says

    April 15, 2016 at 8:48 pm

    5 stars
    I love this recipe (I love all your recipes to be honest) – thank you so much for sharing it, can’t wait to try it!!! I’m soy intolerant and chickpeas don’t agree with me at all, so I had almost given up on finding a vegan frittata without tofu or chickpeas – you just made my day 🙂 You’re an inspiration, I enjoyed each and every dish I made based on your recipes 🙂

    Reply
    • Richa says

      April 15, 2016 at 10:09 pm

      Thats Awesome! Thank for trying the recipes and loving them.

      Reply
  16. Margaret @ Veggie Primer says

    April 18, 2016 at 7:27 am

    Your recipes are so inspiring! 🙂

    Reply
    • Richa says

      April 18, 2016 at 10:43 am

      Thank you Margaret.

      Reply
  17. Roxana says

    April 27, 2016 at 12:24 pm

    5 stars
    Made it, loved it, making it again on Friday – this will become a staple in my kitchen, I can’t thank you enough!!!

    Reply
    • Richa says

      April 27, 2016 at 4:00 pm

      yay!

      Reply
  18. Kaya says

    May 31, 2016 at 9:05 am

    What could I use instead of sun dried tomato? I don’t tolerate them very well.

    Reply
    • Richa says

      May 31, 2016 at 10:17 am

      Omit it.

      Reply
      • Shelly:) says

        April 2, 2017 at 9:41 am

        Maybe some red peppers 🙂

        Reply
  19. Marta says

    June 2, 2016 at 12:34 pm

    5 stars
    Richa, thank you, thank you, for such a fabulous recipe.

    I was looking for a healthy and filling breakfast dish and this fits exactly what I was looking for. Although, this dish works well for lunch or dinner also.

    Once I remove from the oven I brush with a little oil from the sun dried tomatoes. It adds a little more flavor and keeps it moist. (Not that it needs more flavor but since I had the oil handy I used it with wonderful results)

    You are a genius. I never would have thought to soak the lentils and puree…love it.

    Look forward to trying your other recipes. Thanks again!

    Reply
    • Richa says

      June 2, 2016 at 3:18 pm

      Awesome! Thats a fab idea to brush the sundried tomato oil. so much flavor!

      Reply
  20. Lisa says

    August 29, 2016 at 2:52 pm

    Do you think this could this be made ahead and hold up to being refrigerated or frozen? I was thinking of making ahead for a camping trip where I could reheat but won’t have the blender handy… This looks delicious and I have a bunch of vegetarian friends I’d like to be able to share with on the trip.
    Thanks
    Lisa

    Reply
    • Richa says

      August 29, 2016 at 8:31 pm

      yes you can bake it and take it along. it can stay refrigerated for upto 3 days. longer frozen.

      Reply
    • Tasha says

      August 29, 2020 at 8:12 am

      What other flour can I use instead of almond? My son is allergic and I want to make this for him. Thanks.

      Reply
      • Vegan Richa Support says

        September 1, 2020 at 12:16 pm

        it’s almond meal (ground almonds) so you can substitute any other nut like Ground Sunflower Seeds. …
        Other ground nuts like hazelnuts would be nice.

        Reply
  21. Aditi says

    September 28, 2016 at 11:02 am

    Hi there,

    Thanks for the awesome reportoire of recipes! Love your blog!

    Was wondering if yellow mung dal could work here ? Or any other lentil ? (Don’t eat red or brown lentils)

    Thanks so much!

    Reply
    • Richa says

      September 28, 2016 at 11:12 am

      yes yellow mung will work perfectly.

      Reply
  22. Kris says

    October 1, 2016 at 8:15 am

    This is phenomenal! Made two this morning – had to omit the chipotle powder, oregano and asparagus to use what I had on hand – smoked paprika, dill and spinach. It was divine in spite of the substitutions – wow Richa you knocked this out of the park!

    Reply
  23. Cassandra says

    January 9, 2017 at 9:28 am

    5 stars
    We absolutely LOVE this recipe. I’ve run into an issue however. We’ve just discovered that my son does not tolerate almonds well. Is there another flour (nut or other) that would work in place of the almond flour?

    Reply
    • Richa says

      January 10, 2017 at 2:53 am

      cashew flour or pumpkin seed flour should work.

      Reply
  24. Tash says

    March 16, 2017 at 4:04 pm

    My partner is on a low FODMAP diet and can’t eat red lentils, could canned lentils be substituted do you think?

    Reply
    • Richa says

      March 16, 2017 at 9:51 pm

      both lentils are the same family. so i am not sure if it will work. you can try it out with canned lentils. puree them to a thick batter to use. the baked color might be brown grey.

      Reply
  25. Karen says

    March 28, 2017 at 8:18 am

    5 stars
    Hi Richa,
    want to try this for my new Vegan Cooking Club. One of the girls can’t have almonds. Can I swap almond meal to cashew meal?
    Thanks
    Karen

    Reply
    • Richa says

      March 28, 2017 at 10:22 am

      yes.

      Reply
  26. Dimi says

    March 31, 2017 at 11:48 pm

    This is the second time I am making this recipe this week!! My family love it. It is delicious and so easy to make. I have only discovered your account through IG about 2 months ago and I have already made 5 of your recipes…at least twice each! Thank you 🙂

    Reply
    • Richa says

      April 1, 2017 at 5:30 pm

      Thats awesome! so glad everything i turning out well!

      Reply
  27. Len says

    April 3, 2017 at 4:00 am

    5 stars
    Richa, please, what is recommended baking temperature?
    Can starch be substituted somehow, for example for millet (flour)?

    Reply
    • Richa says

      April 3, 2017 at 10:18 am

      365 degrees F. It says in step 1 to preheat.
      Omit the starch

      Reply
  28. Jane says

    April 18, 2017 at 4:20 pm

    5 stars
    Hi Richa, This dish is quite unlike things I usually make but I made it last night and everyone loved it! Wished i’d been a bit more generous with the chipotle (had to use sauce as i didn’t have powder and i was a bit timorous!). Thanks for inspiration!

    Reply
    • Richa says

      April 18, 2017 at 5:32 pm

      awesome! you can drizzle some sauce on the slices before serving.

      Reply
  29. Hannah says

    April 29, 2017 at 11:32 pm

    Do you think that white bean flour could be used as an alternative? How could this affect the recipe?

    White beans work in quiches and cheeses, so this shouldn’t be impossible. Your white bean and broccoli fritatta is outstanding, by the way.

    Reply
    • Richa says

      April 30, 2017 at 6:36 pm

      I havent use white bean flour. i think you have to use it like chickpea flour batter. in this one cooked beans would be a better sub for the lentils.

      Reply
    • Artemis says

      March 17, 2020 at 12:24 pm

      I do this with yellow split lentils (Greek fava) mixed with plant milk without any starch and it has the color and consistency of a very fluffy omelette

      Reply
  30. Anita says

    May 10, 2017 at 10:22 am

    5 stars
    I have just made this and it is DELICIOUS! I am already looking forward to making it again. Thank you for your amazing recipes.

    Reply
    • Richa says

      May 10, 2017 at 10:25 am

      Awesome!

      Reply
  31. Sam says

    May 21, 2017 at 5:54 pm

    I made this last night and loved it! Can’t wait to have leftovers for lunch.

    Reply
  32. Nan says

    November 27, 2017 at 6:16 pm

    5 stars
    This was easy to make and turned out perfectly. Light, fluffy and cheesy. I didn’t have almond flour/meal so I used oat flour instead. For the veggies I used what was in the fridge-shiitake mushrooms, brussel sprouts, potatoes, asparagus and red bell pepper. Hubby and I loved it and are looking forward to having leftovers tomorrow. Thanks Richa you’re the best!

    Reply
    • Richa says

      November 28, 2017 at 10:40 am

      aweesome!

      Reply
  33. Annette Webb says

    March 29, 2018 at 7:49 pm

    Richa, do you have any suggestions for making this dish ahead of time? I want to serve it for lunch on Easter but won’t have much time that day. I am thinking of cooking the veggies the day before, and refrigerating them overnight. Can I pre-mix the batter and refrigerate it overnight, then assemble all the ingredients just before baking? Thank you!

    Reply
    • Richa says

      March 29, 2018 at 11:54 pm

      Yes you cam make the veggies and the batter and assemble and bake on the day. Keep the veggies out of the batter as you said so that they dont lose moisture in the batter

      Reply
  34. nic says

    April 7, 2019 at 4:28 am

    5 stars
    Hi Richa

    i made this yesterday its yummy !!!
    i added sundried tomatoes and some sugar snaps too and used chilli flakes as didnt have any chipotle . plus added some cumin too . and i did use kala namak – just had one for my breakfast cold . Would thoroughly recommend to anyone here who hasn’t made it yet -MAKE IT !
    will definitely become a staple for me ! thank you !!!!!

    Reply
    • Richa says

      April 7, 2019 at 11:00 am

      yay!!

      Reply
      • nic says

        April 7, 2019 at 11:08 am

        can i freeze it ?

        Reply
        • Richa says

          April 7, 2019 at 11:09 am

          yes

          Reply
  35. Shari Hardin says

    April 8, 2019 at 4:01 am

    Could I use this as a quiche filling?

    Reply
    • Richa says

      April 8, 2019 at 10:48 am

      yes!

      Reply
  36. Lorena Aispuro says

    February 26, 2020 at 12:43 pm

    5 stars
    I loved this piece of deliciousness!!!
    So simple but so special and tasty!!!
    Love your recipes.
    Much love,
    Lorena

    Reply
  37. Danna says

    July 11, 2020 at 8:29 am

    5 stars
    This was such a hit! Had people over for dinner, four adults and two kids so doubled the recipe and there wasn’t a crumb left. I didn’t have asparagus, mushrooms or cauliflower so used a very weird mix of whatever was on hand (roasted butternut squash, corn, peas, spinach and zucchini). Was so so delicious and I think pretty much anything would work in it. Thank you for this amazing recipe!

    Reply
  38. Susan says

    October 3, 2020 at 7:31 pm

    5 stars
    I made your moong bean omelet, which is very good. I’d like to use those split beans for this as well, have you tried that option? Looks delicious.

    Reply
    • Richa says

      October 4, 2020 at 6:31 am

      Yes you can use those here as well.

      Reply
      • Susan says

        October 4, 2020 at 11:00 am

        Thank you and I did use them. I even added a bit more and cut down on the water by about 1/4, but it cooked for 90 minutes total and was still very wet. I sauteed the veggies and didn’t add til ready to assemble and only sprinkled a small amount of vegan cheese on them before adding the bean flour mixture. It reminded me of “spoon bread”. I had cauliflower, red pepper the onions garlic etc as well as the heaping cup of asparagus. I did add some small chopped grape tomatoes, but not so much as to make the veggies wet…sauteed them all and added the baby spinach. We went ahead and ate the breakfast potatoes on your blog which were great.

        Reply

ORDER TODAY!

Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

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. Read more about me and the blog...

Lets get Social! Join 1Million followers and friends

  • Bloglovin
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Vegan Richa 's Indian Kitchen Cookbook
Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

Affiliate Links

All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

LINKSPOPULAR POSTSKEEP IN TOUCH
My Favorite ThingsBuffalo Chickpea PizzaYouTube
Recipe IndexLentil Quinoa LoafFacebook
Advertise, Work With MeCrispy Orange CauliflowerInstagram
Privacy PolicyPumpkin Cinnamon RollsPinterest
Terms Of UseSweet Potato Peanut BurgersTwitter
Copyright and Disclaimers
Copyright © 2021 Vegan Richa LLC