• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • 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 Instant Pot Cookbook(PREORDER NOW)
    • 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
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » main course

    Peanut Butter Cauliflower Bowl with Roasted Carrots

    Published: Jan 9, 2018 · Modified: Dec 30, 2018 by Richa 77 Comments

    Jump to Recipe   Print Recipe

    Peanut Butter Cauliflower Bowl with Roasted Carrots. Cauliflower tossed in peanut butter sauce and roasted, carrots tossed in hot sauce and roasted. Vegan Recipe, Gluten-free option.  Jump to Recipe

    Peanut Butter Cauliflower Bowl with Roasted Carrots. Cauliflower tossed in peanut butter sauce and roasted, carrots tossed in hot sauce and roasted. Vegan Recipe, Gluten-free option #vegan #veganricha | VeganRicha.com

    You know whats better than a peanut sauce veggie stir fry or peanut sauce drizzled on a bowl? Peanut Sauce baked on Cauliflower! The PB sauce gets Concentrated on baking and you get all the amazing flavor and then more. Add the cauliflower or other veggies to a bowl with greens and roasted carrots and some more peanut sauce to dress. Damn. So good. Try it!

    This bowl comes together very quickly. Blend up the peanut butter sauce (use sunbutter for nut-free), add a tbsp or so flour to thicken, dip cauliflower in the sauce and bake. Add to salad bowl, wraps, or serve with grains or spiced chickpeas. Easy, Delicious, Satisfying, and fun.

    Peanut Butter Cauliflower Bowl with Roasted Carrots. Cauliflower tossed in peanut butter sauce and roasted, carrots tossed in hot sauce and roasted. Vegan Recipe, Gluten-free Recipe.  | VeganRicha.com


    If you make the recipe, do tag me on social media or comment and rate below. Lots of Delicious options in  the Peanut Butter and Coconut Chapter in my second book! (Nut-free options for most recipes.) 

    More PB sauce recipes

    • Sweet Potato Peanut Butter Curry. GF
    • 1 pot Peanut Butter Noodles and Veggies GF
    • Chickpeas and Turmeric Peanut Butter Sauce GF
    • Peanut Sauce Fried Rice. GF
    Peanut Butter Cauliflower Bowl with Roasted Carrots. Cauliflower tossed in peanut butter sauce, carrots tossed in hot sauce and roasted. #Vegan #veganricha #Recipe, Nut-free Gluten-free option | VeganRicha.com

    Peanut Butter Cauliflower Bowl with Roasted Carrots. Cauliflower tossed in peanut butter sauce and roasted, carrots tossed in hot sauce and roasted. Vegan Recipe, Gluten-free Recipe.  | VeganRicha.com   Peanut Butter Cauliflower Bowl with Roasted Carrots. Cauliflower tossed in peanut butter sauce and roasted, carrots tossed in hot sauce and roasted. Vegan Recipe, Gluten-free Recipe.  | VeganRicha.com

    Peanut Butter Cauliflower Bowl with Roasted Carrots. Cauliflower tossed in peanut butter sauce and roasted, carrots tossed in hot sauce and roasted. Vegan Recipe, Gluten-free Recipe.  | VeganRicha.com  Peanut Butter Cauliflower Bowl with Roasted Carrots. Cauliflower tossed in peanut butter sauce and roasted, carrots tossed in hot sauce and roasted. Vegan Recipe, Gluten-free Recipe.  | VeganRicha.com

    Peanut Butter Cauliflower Bowl with Roasted Carrots. Cauliflower tossed in peanut butter sauce and roasted, carrots tossed in hot sauce and roasted. Vegan Recipe, Gluten-free Recipe.  | VeganRicha.com
    Print Recipe
    5 from 25 votes

    Peanut Butter Roasted Cauliflower and Carrot Salad Bowl

    Peanut Butter Cauliflower Bowl with Roasted Carrots. Cauliflower tossed in peanut butter sauce and roasted, carrots tossed in hot sauce and roasted. Vegan Recipe, Gluten-free option.  
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Main Course
    Cuisine: Gluten-free, Vegan
    Keyword: roasted cauliflower, salad bowl
    Servings: 4
    Calories: 306kcal

    Ingredients

    For the Peanut Sauce:

    • 1/2 cup (129 g) peanut butter , use sunbutter to make it nutfree
    • 1.5 tbsp lime juice
    • 1.5 tbsp soy sauce , use tamari to make gluten-free
    • 2 tbsp maple or sugar
    • 1 tsp vinegar
    • 2 tsp  hot sauce or sriracha or sambal oelek , to taste
    • 1 inch ginger
    • 1 clove of garlic
    • 1/4 cup (62.5 ml) water
    • 1 tsp sesame oil
    • generous pinches of salt and black pepper , and 1/4 tsp pepper flakes (optional)
    • 1 to 3 tbsp (2 to 3 tbsp) flour , use rice flour for gluten-free
    • 1 small or half a head medium cauliflower chopped into small florets

    For the Carrots:

    • 2 tsp sesame oil
    • 1 tsp hot sauce or sriracha
    • 1/2 tsp (0.5 tsp) garlic powder
    • a pinch of salt
    • 4 or 5 carrots sliced

    Bowl:

    • Greens, lettuce, or kale
    • crunchy veggies like peppers, cabbage

    Instructions

    • Preheat oven to 425 degrees F. Line a large baking sheet with parchment.
    • Blend everything under peanut sauce. Taste and adjust flavor. Keep a quarter of the sauce for drizzling, transfer the rest to a large bowl. Add flour to the bowl to thicken the sauce so that it sticks to the veggies during baking.
    • Take cauliflower florets one at a time, dip in peanut sauce and place floret on the lined baking sheet. Tap to remove excess sauce before placing. Some sauce might be left in the bowl, use as dressing later.
    • Toss carrots with the ingredients under carrots and mix in. Spread on the sheet.
    • Bake for 15 minutes, then reduce temperature to 400 degrees F and bake for another 10 to 15 minutes or until cauliflower is tender
    • Prepare the bowls with lettuce or greens of choice. Add some bell pepper and apple or pear. Add the cauliflower and carrots, dress generously with the peanut butter sauce, some pepper flakes and scallions or basil. Serve with cooked grains like quinoa/rice, or spiced chickpeas for a hearty meal. 

    Video

    Notes

    Variations: Add some pressed tofu, broccoli or tempeh to the sauce and bake with the cauliflower
     
    Nutrition is 1 of 3 serves

    Nutrition

    Nutrition Facts
    Peanut Butter Roasted Cauliflower and Carrot Salad Bowl
    Amount Per Serving
    Calories 306 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Saturated Fat 2.8g18%
    Sodium 471mg20%
    Potassium 568mg16%
    Carbohydrates 26g9%
    Fiber 4g17%
    Sugar 13g14%
    Protein 10.2g20%
    Vitamin A 10410IU208%
    Vitamin C 21.3mg26%
    Calcium 57mg6%
    Iron 1.4mg8%
    * Percent Daily Values are based on a 2000 calorie diet.

    Peanut Butter Cauliflower Bowl with Roasted Carrots. Cauliflower tossed in peanut butter sauce and roasted, carrots tossed in hot sauce and roasted. Vegan Recipe, Gluten-free Recipe.  | VeganRicha.com

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « Chickpeas in Coconut Onion Sauce – Manglorean Chana Gassi
    Vegan Fajita Pasta with Chickpeas & Peppers »


    ⭐️⭐️⭐️⭐️ 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

      Leave a Comment and Rating Cancel reply

      If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

      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. Melany

      September 13, 2022 at 9:25 pm

      5 stars
      This is definitely a 10! Amazing flavor!!

      Reply
      • Vegan Richa Support

        September 19, 2022 at 9:09 am

        So sweet of you.

        Reply
    2. Paige

      June 21, 2022 at 10:06 am

      Hi! Can I use frozen California Blend veggies for this recipe?

      Reply
      • Vegan Richa Support

        June 21, 2022 at 12:28 pm

        I don’t see whhy not

        Reply
    3. Katie

      April 26, 2022 at 2:38 pm

      5 stars
      This was so good! I’ve had it saved for a while and couldn’t get over how easy and delicious it was! Thank you😍

      Reply
      • Richa

        April 26, 2022 at 8:35 pm

        Yay

        Reply
    4. Pat

      March 09, 2022 at 10:40 am

      The sauce and the carrots were fantastic but the cauliflower was mush. Disappointed. Is it possible that the cauliflower was baked too long?

      The carrots came out perfectly. I think i will make carrots like this as my routine now. The peanut sauce was great thinned out for salad dressing. Nice to have a good peanut sauce recipe.

      Reply
      • Richa

        March 09, 2022 at 2:52 pm

        Check earlier. Maybe your oven heats up more. If you used frozen cauliflower, that cooks much quicker. Check at 20 mins and decide if you want to bake longer. You can put the cauliflower on a diff sheet so you can take them out earlier if the carrots aren’t done yet

        Reply
    5. Pat

      February 12, 2022 at 8:13 pm

      I just made the sauce tonight, prepping for cooking tomorrow. I have not yet added the flour. The peanut sauce is quite thick. For example, I put it in a jar and if I turned it upside down, it would not immediately pour out. I’m wondering, since it is that thick already, do you think I need to add the flour? Or is the flour’s purpose for doing something other than making the sauce thick? Hope you can get back to me soon.
      Thanks!

      Reply
      • Richa

        February 12, 2022 at 8:46 pm

        There’s all that water that will be in the dish as well so he’s you need the additional flour

        Reply
        • Pat

          February 13, 2022 at 8:24 am

          Do you mean the water inside the cauliflower as it bakes? That as it bakes, the cauliflower will exude water and during the baking, the peanut sauce will drip off the cauliflower? Trying to see where the water you mentioned is coming from. I added the recommended amount of water to the sauce and like I said before, if you turn the jar upside down, it won’t pour out. I’m going to need a spoon to get it out of the jar.

          Thanks again

          Reply
          • Richa

            February 13, 2022 at 8:37 am

            Oops sorry i thought this was the peanut noodles. There isn’t any lore water. You can omit the flour. Warm the sauce as peanut butter can stiffen when cool . Then marinade and bake

            Reply
            • Pat

              February 13, 2022 at 8:03 pm

              Thanks

    6. Michelle

      January 16, 2022 at 4:52 pm

      5 stars
      Really enjoyed this with steamed rice and kale sautéed with garlic and ginger. Another winner from my favorite internet chef!

      Reply
      • Vegan Richa Support

        January 17, 2022 at 1:12 pm

        healthy & yummy, awwwww your fav =)

        Reply
    7. Les

      December 18, 2021 at 9:43 pm

      5 stars
      One of my fave Vegan Richa recipes. Great with black rice!

      Reply
      • Vegan Richa Support

        December 20, 2021 at 10:07 am

        ooooooo, nice side dish

        Reply
    8. Loretta

      July 02, 2021 at 6:38 am

      5 stars
      OMG!! I just made this, served on a bed of salad greens, tomatoes, red bell pepper, cucumber, cilantro and spring onions. Absolutely mind blowing!

      Reply
      • Vegan Richa Support

        July 04, 2021 at 5:23 pm

        fresh herbs make all the differnce, right?

        Reply
    9. Linda Watts

      April 21, 2021 at 1:19 pm

      This was delicious! Followed recipe exactly and served on quinoa and salad greens. Roasted sriracha chickpeas the same time as cauliflower and carrots to add protein. Toppings were sliced cucumber, green onion stems and chopped peanuts.

      Reply
      • Vegan Richa Support

        April 23, 2021 at 2:55 pm

        yum!

        Reply
    10. Red Arrow Surpus Jodie Stauffer

      February 21, 2021 at 3:51 pm

      5 stars
      This has become our favorite recipe! So hearty and delicious!

      Reply
      • Vegan Richa Support

        February 22, 2021 at 4:44 pm

        yay!

        Reply
    11. Shae

      August 27, 2020 at 1:41 pm

      5 stars
      This recipe is delicious. I added onion powder and paprika to the carrots and baked okra along with it. Super easy and tasty! Thank you!

      Reply
      • Vegan Richa Support

        August 28, 2020 at 12:13 pm

        Hooray Shae!

        Reply
    12. Pam Wright

      June 01, 2020 at 1:48 am

      I’ve made this recipe twice and its a winner. No cooking, no oil apart from what is in the peanut butter and so quick with no cooking. The roasted cauli is delicious however tonight I just blanched the cauli in some turmeric water and added to a salad, using the peanut sauce as a dressing. Everyone loves it! Thanks for simplicity that tastes great.

      Reply
      • Vegan Richa Support

        June 01, 2020 at 12:35 pm

        turmeric water – I like that idea

        Reply
    13. Celeste Willat

      May 09, 2020 at 4:58 pm

      I can’t do a lot of heat. I used very little sriracha in the peanut sauce and it was perfect. Used a little too much on the carrots and I had trouble eating them even though they were really tasty. We put it over rice noodles and added chopped red pepper and cilantro. Next time would enjoy some tofu too. Easy and satisfying.

      Reply
      • Richa

        May 10, 2020 at 12:04 am

        Awesome

        Reply
    14. Melissa

      May 08, 2020 at 12:21 pm

      5 stars
      I don’t know how I missed this recipe until now. The savory cauliflower with the sweet/spicy carrots were an amazing duo in the bowl. I chose to make some add’l sauce and use that on some rice noodles as a base instead of a salad for a more substantial dinner. I added some shredded veggies to the noodles as well. This recipe will be on regular rotation, it was a hit.

      Reply
      • Richa

        May 08, 2020 at 1:17 pm

        Awesome

        Reply
    15. Virginia

      April 30, 2020 at 12:28 pm

      5 stars
      I made this once before and it was so delicious! But coating the cauliflower one at a time was pretty time-consuming. I want to make it again tonight and was wondering if i can put all the cauliflower in a bowl with the sauce and remove them with a slotted spoon. Have you tried that and is there some reason you would not recommend that method? thanks!

      Reply
      • Vegan Richa Support

        April 30, 2020 at 1:36 pm

        That method would work as well or if you used a colander/sieve/strainer.

        Reply
      • Melissa

        May 08, 2020 at 12:23 pm

        I put all my cauliflower florets in a big bowl, tossed lightly with some rice flour, then tossed with just enough sauce to coat, then spread on parchment, very quick, worked well for me.

        Reply
    16. Rebecca

      February 17, 2020 at 5:29 pm

      5 stars
      This is delicious! The flavors of the peanut sauce are fantastic. I had spinach, bok choy, peppers, rice, apples in my bowl. I added some chick peas leftover from another night. Very filling and flavorful.
      My prep time was much longer. Between cutting veggies and prepping the sauce this process took me about 20 minutes. Maybe it will be easier once I know the recipe, or I could make and store the sauce earlier so it doesn’t take so long during the dinner hour.
      How would you store the peanut sauce? We had plenty left over. I’m wondering if I could freeze it or if it would break down. Thanks!

      Reply
      • Richa

        February 17, 2020 at 7:28 pm

        upto 4 days refrigerated. i think it will freeze well

        Reply
    17. melanie price

      January 13, 2020 at 5:22 pm

      5 stars
      Made this tonight. Delishessness!!!!! I tossed my cauliflower with garbanzo flour before adding the sauce. I only made one substitution, I used chilli powder in place of sriracha. It was so good that it was hard not to eat the entire recipe. This is a Keeper. Thanks for the recipe. 🙂

      Reply
    18. DeShield

      January 08, 2020 at 6:14 pm

      5 stars
      So good! Loved the flavor of the cauliflower with the peanut sauce/dressing. I added sliced red pepper, cabbage, crushed peanuts and scallions for texture. Will definitely make again.

      Reply
      • Richa

        January 08, 2020 at 10:05 pm

        aweesome

        Reply
    19. Laura

      January 05, 2020 at 4:15 am

      I cannot eat hot foods, is there an alternative for the carrots which isn’t hot?

      Reply
      • Richa

        January 05, 2020 at 10:19 am

        just omit the hot sauces

        Reply
    20. Jo-Anne

      January 04, 2020 at 8:48 pm

      Hi,
      Could I use frozen cauliflower?
      😊

      Reply
      • Richa

        January 05, 2020 at 10:24 am

        sure

        Reply
        • Jo

          January 05, 2020 at 11:40 am

          Ok. Sounds good. I’m going to try it. Thank you!

          Reply
    21. serinny

      March 31, 2019 at 10:52 am

      Is there any other substitute flour I can use to – i have almond flour, chickpea or coconut. I want to make this today….

      Reply
      • Richa

        March 31, 2019 at 11:19 am

        almond flour will work. or just add more peanutbutter for a thick mix

        Reply
    22. Heather

      March 15, 2019 at 11:49 am

      5 stars
      Made this tonight and was delicious. My bowl was made up of rice, stir fry veg (tenderstem broccoli, peppers and kale) then the roasted peanut cauli and the carrots with more sauce drizzled over. I didn’t need any flour to thicken it up- not sure if it’s maybe the peanut butter I’m using. Will definitely use this recipe again.

      Reply
      • Richa

        March 15, 2019 at 11:59 am

        awesome! yes brands differ in consistency

        Reply
    23. Heather

      March 11, 2019 at 7:24 am

      Wondering if you could warm over rice ? Has anyone tried it ?

      Reply
      • Richa

        March 11, 2019 at 10:42 am

        sure, serve with thinned out peanut sauce

        Reply
    24. Zach

      February 11, 2019 at 6:59 pm

      5 stars
      WOW what a delicious sauce. I don’t think I can go back to store bought dressing, can’t wait to whip it up again.

      Reply
      • Richa

        February 11, 2019 at 10:08 pm

        awesome!

        Reply
    25. Sue

      January 21, 2019 at 4:14 pm

      5 stars
      Hi Richa. This recipe is quick and delicious. Thanks for another keeper.

      Reply
      • Richa

        January 21, 2019 at 5:43 pm

        Thank you sue!

        Reply
    26. Caroline Statkus

      September 15, 2018 at 5:54 pm

      Could this possibly be adapted for the air fryer?

      Reply
      • Richa

        September 16, 2018 at 8:42 pm

        Possibly. I havent tried it, but i dont see why it wont work

        Reply
    27. RS

      August 07, 2018 at 9:53 am

      1. Can the carrots also be cooked in the same peanut sauce that is used for the cauliflower?
      2. For lining baking sheets, what works better for you- aluminum foil or parchment paper?

      Reply
      • Richa

        August 07, 2018 at 10:03 am

        Yes.
        Parchment paper works best as nothing sticks to it. Aluminium foil is not nonstick and makes a mess.

        Reply
    28. Tiffany

      July 10, 2018 at 7:45 pm

      5 stars
      Just made this for dinner and it was AMAZING! I didn’t even save any of the peanut sauce to use as a dressing because I wanted to use all the sauce to finish off my head of cauliflower, and it was still awesome. I just threw the freshly cooked cauliflower and carrots in with the lettuce and mixed it up. Will definitely be adding this to my regular rotation of meals. Thanks so much for this recipe!

      Reply
      • Richa

        July 10, 2018 at 10:13 pm

        awesome!

        Reply
    29. Maneesha

      March 07, 2018 at 11:25 am

      5 stars
      This is a great recipe! I made this, and my husband and I loved it!! Perfect one-bowl meal! Thank you, Richa! I love your blog and cookbook!!

      Reply
      • Richa

        March 07, 2018 at 11:41 am

        Awesome! So glad you loved it!

        Reply
    30. Steave Johnson

      January 29, 2018 at 3:54 am

      5 stars
      Wow great vegan meal, easy and quick. 20% protein in it which is great.

      Reply
    31. Kimberly

      January 28, 2018 at 9:18 am

      5 stars
      I made this last night and it was deeeee-licious! I used all the sauce as coating for the cauliflower as I had a large cauliflower that was in a ‘use it or lose it’ state and added some pressed tofu. Served with romaine and brown rice. Will make again. Thanks for the recipe!

      Reply
      • Richa

        January 28, 2018 at 9:23 am

        Awesome!!

        Reply
    32. Jade

      January 20, 2018 at 5:11 pm

      5 stars
      Loved it!
      Didn’t have a lime and sauce was still great.
      Field greens and spinach for base, broccoli, cucumber, and sesame sticks for toppings. Would add a little fresh orange next time.
      So great -thank you!

      Reply
    33. Jo

      January 16, 2018 at 7:03 am

      5 stars
      AMAZING dish!! we loved it!

      Reply
    34. Beth W

      January 15, 2018 at 5:24 pm

      5 stars
      Made this last weekend, also coated some tofu and baked it along with the rest; delicious with brown rice, very warming!

      Reply
      • Richa

        January 15, 2018 at 7:48 pm

        Awesome!

        Reply
    35. Mariela Lunshof

      January 12, 2018 at 9:13 am

      5 stars
      Wow, this was really good! Made it yesterday. I thought it wouldn’t be filling enough for the four of us, but it absolutely was. I am sure going to make this one again.

      Reply
      • Richa

        January 12, 2018 at 9:32 am

        Awesome! you can pair it with some whole grains for a heavier meal.

        Reply
    36. tracy

      January 10, 2018 at 8:05 pm

      5 stars
      Made this for dinner and it was so delicious! The peanut sauce is fabulous and it coated the cauliflower well without adding any flour (I forgot to put it in) Thanks for this recipe, your cookbooks and your video posts. I’m pretty new to cooking and it all helps

      Reply
      • Richa

        January 10, 2018 at 8:53 pm

        Awesome!

        Reply
    37. Flowersngifts24x7

      January 10, 2018 at 12:03 am

      Impressive!nice, very interesting , good job and thanks for sharing such a good blog.

      Reply
    38. Jeanie

      January 09, 2018 at 7:07 pm

      Hi Vegan, this looks like a recipe I’m going to love! Question – does the remaining sauce need to be cooked due to the addition of flour or do you only add flour to the part for dipping the veggies in before baking them?

      Reply
      • Richa

        January 09, 2018 at 8:18 pm

        yes the flour gets added tot he sauce which is used for the cauliflower. If you have some of that remaining, you can cook it on the stove top to bring to a boil and use it.

        Reply

    Primary Sidebar

    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.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    vegan richa cookbook flavor companion
    My exclusive 16 Spice Set
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    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

    Copyright © 2021 Vegan Richa