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    Home » main course:India

    Vegan Tofu Amritsari Masala – Tofu in Smoky Spicy Tomato Cream Sauce

    Published: Feb 5, 2019 · Modified: Apr 21, 2019 by Richa 66 Comments

    Jump to Recipe   Print Recipe

    Tofu Amritsari Masala. This Amritsari Sauce uses toasted cayenne and spices to make a smoky spicy creamy tomato sauce. Add chickpeas, veggies or veggie meats for variation. Vegan Glutenfree Recipe. Can be Soyfree, Nutfree.  Jump to Recipe

    Tofu Amritsari Masala. This Amritsari Sauce uses toasted cayenne and spices to make a smoky creamy tomato sauce. Add chickpeas, veggies or veggie meats for variation. #Vegan #Glutenfree #Recipe. Can be Soyfree, Nutfree #veganRicha

    Amritsar is a town in the state of Punjab and the cuisine from this city has certain twists to the usual sauces and dishes. This Amritsari sauce which is often served with chikin is a fabulous base for veggies, tofu or chickpeas. The sauce is a creamy onion tomato sauce like the makhani sauce. The spicing is a bit different.

    Cayenne and paprika (or kashmiri chili) is roasted/fried well in the beginning(there might be sneezing!), then cumin and coriander and mixed and roasted. The temperature of the pan and oil matter here so that the spices dont burn, but do roast well. Then the onion, garlic and ginger is added and cooked to golden with the smoked spices. A Blended tomato cashew sauce is then added and simmered to make a creamy smoky spicy sauce! Add the baked tofu or some chickpeas or roasted veggies and simmer for a few mins.

    This sauce can easily get pretty hot. So use less heat (cayenne, smoked paprika and sub the hot green chile with mild or bell pepper) to preference. If you fry the cayenne in hotter oil, it will also burn out some of the heat. For a quicker recipe, pan fry pressed and cubed tofu and use. Lets get sneezing!

    Tofu Amritsari Masala. This Amritsari Sauce uses toasted cayenne and spices to make a smoky creamy tomato sauce. Add chickpeas, veggies or veggie meats for variation. #Vegan #Glutenfree #Recipe. Can be Soyfree, Nutfree #veganRicha


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    Tofu Amritsari Masala. This Amritsari Sauce uses toasted cayenne and spices to make a smoky creamy tomato sauce. Add chickpeas, veggies or veggie meats for variation. #Vegan #Glutenfree #Recipe. Can be Soyfree, Nutfree #veganRicha

    Step by Step Photos

    The spices fried in hot oil is what gives the dish its distinctive flavor. If omitting oil, you want to carefully toast the spices on a dry hot skillet and then add some broth and onion and continue to cook.

    Our Vegan Tofu Amritsari Masala Sauce step with spices getting toasted in a black skillet Our Vegan Tofu Amritsari Masala Sauce step with spices and onion getting cooked in a black skillet TomatoCashew sauce getting cooked with spices in a black skillet for Our Vegan Tofu Amritsari Masala Sauce Baked Tofu for Our Vegan Tofu Amritsari MasalaTofu gets marinated in ginger garlic cayenne lemon cornstarch marinade and then baked. Use the same marinade for veggies if using. Or cook the chickpeas or chickpea tofu with it before adding to the sauce.

    You can also add the marinade ingredients minus cornstarch to the onion mixture and cook for a minute before adding the tomato puree. Then add veggies or chickpeas with cashew milk and simmer until tender.

    Our Vegan Tofu Amritsari Masala in a black skillet over black tile Tofu Amritsari Masala. This Amritsari Sauce uses toasted cayenne and spices to make a smoky creamy tomato sauce. Add chickpeas, veggies or veggie meats for variation. #Vegan #Glutenfree #Recipe. Can be Soyfree, Nutfree #veganRicha

    Print Recipe
    5 from 31 votes

    Tofu Amritsari Masala - Spicy Smoky Creamy Tomato Sauce

    Tofu Amritsari Masala. This Amritsari Sauce uses toasted cayenne and spices with a creamy tomato sauce. Add chickpeas, veggies or veggie meats for variation. Vegan Glutenfree Recipe. Can be Soyfree, Nutfree.  
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Main Course
    Cuisine: Gluten-free, Indian, Vegan
    Keyword: chickpean amritsari, tofu amritsari
    Servings: 4 servings
    Calories: 199kcal
    Author: Vegan Richa

    Ingredients

    Baked Tofu:

    • 14 oz firm tofu pressed for 15 mins then cubed
    • 2 tsp minced ginger
    • 4 cloves of garlic minced
    • 1 tsp apple cider or white vinegar
    • 2 tsp lemon juice
    • 1/3 tsp (0.5 tsp) salt
    • 1 tsp  ground coriander
    • 3/4 tsp (0.75 tsp) ground cumin
    • 1/3 tsp (0.33 tsp) cayenne or use paprika for less heat
    • 1 tsp oil or spray some later , omit for oilfree
    • 1 tbsp cornstarch

    Sauce:

    • 2 tsp oil , see note for oilfree
    • 1 tsp ground coriander
    • 1/2 tsp (0.5 tsp) ground cumin
    • 1/2 tsp (0.5 tsp) cayenne or use scant 1/4 tsp for less heat
    • 1/2 tsp (0.5 tsp) smoked paprika or Kashmiri chili powder, use regular sweet paprika for less heat
    • 1 tbsp minced ginger
    • 1/3 cup (53.33 g) finely chopped onion
    • 1 green chili , chopped (use 1/4 cup bell pepper for less heat)
    • 3  (3 ) large tomatoes pureed , or 15 oz can diced with juices
    • 1/4 cup (0.25 cup) water to rinse out the blender
    • 1/4 cup (32.38 g) cashews blended with 1 cup water (see note for nutfree), 1/3 cup for creamier
    • 1/2 tsp (0.5 tsp) salt , less or more to preference
    • 1 tsp sugar or sweetener
    • cilantro for garnish

    Instructions

    • Blend the ginger garlic vinegar and lemon, or mince and combine in a bowl. Add to the cubed tofu. Add the spices, salt and oil and mix in. Add cornstarch and toss lightly to coat.
    • Spread the cubes on parchment lined sheet. Bake at 400 deg F (205 C) for 20- 25 mins. (For a quicker recipe, skip the spices etc(add some more to the sauce), pan fry pressed and cubed tofu until golden and use.)
    • Sauce: Heat a skillet over medium heat. Add oil. Once hot (not smoking) add the cayenne and paprika and cook for a few seconds.
    • Add cumin and coriander and cook for a few seconds. it should be bubbly and you should smell or sneeze the spices.
    • Add ginger, onion, chili and mix in. Add a good pinch of salt. Cook for a minute 2 until the chili is golden
    • Add the pureed tomato, salt, and sugar and mix in. Cook until the tomato puree thickens.
    • Add cashew milk and bring to a just about a boil. Add the baked tofu and mix in. Simmer for 6 to 8 mins to thicken and for the flavors to develop. Taste and adjust salt and sweet. Remove from heat. Let it sit for another few mins for flavors to meld. Garnish with cilantro and chili.
    • The sauce thickens as it sits. Add 1/2 cup of water or non-dairy milk if needed when reheating. Serve with flatbread or rice or add to a bowl.

    Video

    Notes

    Nutfree: Use 1 cup full fat coconut milk or other thick non dairy milk, or a mix of non dairy cream and milk. You can also use other nuts such as macadamia and seeds such as pumpkin seeds.
     
    Oilfree: The spices getting fried in oil is what gives the dish its distinctive flavor. If omitting oil, you want to carefully toast the spices on a dry hot skillet and then add some broth and onion and continue to cook.  
    Soyfree: Use chickpeas or roasted veggies or chickpea tofu. Mix the chickpeas in the marinade under Baked Tofu and cook for a few mins before adding tothe simmering sauce. Add the marinade to veggies such as cauliflower, potato and bake. 
     
    Nutrition is for 1 serve
     

    Nutrition

    Nutrition Facts
    Tofu Amritsari Masala - Spicy Smoky Creamy Tomato Sauce
    Amount Per Serving
    Calories 199 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 1g6%
    Sodium 604mg26%
    Potassium 358mg10%
    Carbohydrates 16g5%
    Fiber 3g13%
    Sugar 5g6%
    Protein 11g22%
    Vitamin A 1055IU21%
    Vitamin C 24.8mg30%
    Calcium 164mg16%
    Iron 3.1mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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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

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    1. Meghan

      October 17, 2022 at 1:00 pm

      5 stars
      Just made this for lunch. Amazing! Your recipes never disappoint, Richa!

      Reply
      • Vegan Richa Support

        October 18, 2022 at 11:17 am

        Wow, thanks.

        Reply
    2. Linda

      June 23, 2022 at 9:23 am

      Dear Richa, I LOVE your recipes, and can’t wait to try this one! I’ve been following you for some years, and you are my go-to guide for tasty, healthy vegan Indian cooking with recipes that are clear, easy to follow and quite do-able
      Thank You for your marvelous work and excellent website!

      Reply
      • Vegan Richa Support

        June 27, 2022 at 7:18 pm

        you’re too kind. do-able 😉

        Reply
    3. Jackie

      June 08, 2022 at 5:34 pm

      5 stars
      Another delicious recipe. I used coconut milk and added peas. I think I’ll add more veggies next time. Yummy.

      Reply
      • Vegan Richa Support

        June 09, 2022 at 3:50 pm

        🥕 more veggies!

        Reply
    4. Nina

      January 24, 2022 at 9:23 am

      Richa, I’ve been binge cooking (is that a thing??) your INDIAN recipes, and all I can say is WOW! So far I’ve had most spices and only had to get a few for a dish I cooked a few days ago. Your instructions are super straightforward, the time recommendations you provide are spot on and I love your photos! I cooked for a friend last time and he loved it too!

      I also just made this recipe and the tofu alone is insane – so flavourful! I am a huge fan of baked tofu and will definitely also make the tofu on its own with some simple rice noodles. THANK YOU from the bottom of my heart for your recipes. The pandemic has not always been easy and your recipes brighten my day.

      Plus, so far I had a lot of fun browsing my local Indian store for some of the spices I needed! 🙂 Much love from Berlin!!

      Reply
      • Vegan Richa Support

        January 26, 2022 at 11:13 am

        it. is a thing now! I’m glad my recipes have brightened your days =). =)

        Reply
    5. Kate

      January 12, 2022 at 3:25 am

      5 stars
      This dish turned out beautifully. The spiciness is so full-bodied and lovely. I will definitely make it again

      Reply
      • Richa

        January 12, 2022 at 5:25 am

        Awesome

        Reply
    6. Anna

      April 03, 2021 at 11:47 am

      5 stars
      This was so nice! I added chopped carrot to bulk it out a bit, and next time I would reduce the cayenne pepper, but will definitely be making it again!

      Reply
      • Vegan Richa Support

        April 06, 2021 at 11:25 am

        yum

        Reply
    7. Kiara

      March 14, 2021 at 2:20 pm

      5 stars
      It would be impossible to overstate how much I love this recipe! My partner and I have made it for lunch meal prep twice now. We reduce the amount of tofu and add cauliflower and carrots to add some veggies. The flavor is perfect – so smoky and creamy!

      Reply
      • Vegan Richa Support

        March 15, 2021 at 3:02 pm

        Excellent

        Reply
    8. Colleen

      November 02, 2020 at 11:25 am

      5 stars
      I’ve made this recipe twice now and it was delicious both times! First time I followed the recipe exactly minus the green chili pepper and it was excellent. Second time, I included a jalapeno, used chickpeas instead of tofu, and threw in a chopped green pepper I needed to use up with the chickpeas. Still great! I’ll definitely keep making this recipe because the sauce is so good.

      Reply
      • Richa

        November 02, 2020 at 3:01 pm

        It definitely is !

        Reply
    9. Janet

      July 13, 2020 at 10:17 am

      5 stars
      I love this recipe. Definitely comfort food. She has soo many good recipes to try there is not enough time to make them all.

      Reply
      • Vegan Richa Support

        July 13, 2020 at 10:41 am

        So glad you enjoyed this! Thank you for the great review! 🙂

        Reply
    10. Agnes

      May 03, 2020 at 2:26 am

      5 stars
      Made it yesterday and it was so yummy!

      Reply
      • Vegan Richa Support

        May 03, 2020 at 8:19 pm

        awesome!

        Reply
    11. Melody U

      March 31, 2020 at 9:14 am

      You can but why? Just as easy to cook the sauce on the stove and it won’t crisp up the tofu. An air fryer might be a good bet instead of the oven for the tofu though.

      Reply
    12. Melody U

      March 31, 2020 at 9:11 am

      5 stars
      Made this today. LOVED the flavor and I’m thinking of making it without the tofu, sprinkling in a little cornstarch for the thickening if needed since the cornstarch covered tofu will be missing. I did not care for the inner custardy’texture’ of the tofu at all. Next time I will freeze it, thaw, squeeze the water out well and cut or tear into bite sized pieces. I do this for my vegie chili and it has more the texture of meat. Or maybe I will use tempeh or chickpeas. The flavor of the ‘sauce’ alone would be good over rice. Outstanding!

      Reply
    13. H

      February 27, 2020 at 12:13 pm

      The recipe looks fantastic! Do you think it’s possible to make in an instant pot?

      Reply
      • Richa

        February 28, 2020 at 1:26 pm

        you probably can, see my ip vegan butter chicken recipe for instant pot sauce instructions. the totfu will need to be baked, or use soy curls like in the butter chicken

        Reply
    14. Payal Patel

      February 03, 2020 at 6:36 pm

      sooo good

      Reply
    15. Rachel R.

      January 23, 2020 at 9:57 am

      5 stars
      That sauce is the stuff of dreams! My husband and I made it a few nights ago, and it immediately went into the “will make again” folder.

      Reply
      • Richa

        January 23, 2020 at 11:06 am

        awesome

        Reply
    16. Maneesha

      January 02, 2020 at 6:40 pm

      5 stars
      Soo delicious and creamy! I made it for the family, and nobody could tell it was vegan!

      Reply
      • Richa

        January 02, 2020 at 7:10 pm

        yay!

        Reply
    17. Zach

      December 07, 2019 at 10:03 am

      5 stars
      This was delicious. I had some leftover ingredients from Thanksgiving that I used to make some modifications that worked well. I added chopped mushrooms and about a half cup of canned pumpkin puree when I added the chili pepper and I used coconut milk instead of blended cashews.

      Reply
      • Richa

        December 07, 2019 at 10:31 am

        awesome!

        Reply
    18. Davol

      November 20, 2019 at 7:12 pm

      5 stars
      This sauce is indescribably delicious!!!!
      Thank you Richa for your incredible talent 🙂

      Reply
    19. Lesa

      July 13, 2019 at 12:31 pm

      5 stars
      Amazing flavor. Worth every step. I prepped and cubed the tofu the night before to save a little time. Another fabulous recipe. Thanks Richa!

      Reply
      • Richa

        July 13, 2019 at 2:35 pm

        awesome!

        Reply
    20. Jovana

      July 09, 2019 at 9:56 am

      5 stars
      I honestly eat this with some joy! Every mouthful is just a “mmmm, wow” moment. I use beans instead of tofu since we usually have loads of beans pre-cooked in the fridge and it makes this a super easy meal if you used canned tomatoes! 🙂

      While I’m making the sauce, we steam a bunch of veggies (broccoli, zucchini and potato) and then just use this delicious sauce to make the veggies even nommier.

      My two omni friends are coming tomorrow so going to make the tofu version and serve it with rice instead!

      This has become a regular in our kitchen! Thank you!

      Reply
      • Richa

        July 09, 2019 at 10:56 am

        yay! awesome!

        Reply
    21. MaryV

      June 02, 2019 at 10:57 am

      5 stars
      I made this a couple of weeks ago. My normally not very responsive family ate it without comment. My only evidence it was good was the lack of leftovers. BUT my husband is leaving for the store this morning and specifically asked what I needed to make “that delicious Indian masala-y thing with the tomatoes and tofu that you made.” SO, that’s about the biggest compliment the cooking can get around here (and I’m not a mediocre cook!) There ya go: it’s delicious!

      Reply
      • Richa

        June 02, 2019 at 10:59 am

        yay!!! so awesome!! you did the cooking so a lot of credit to you!!

        Reply
    22. Robert

      May 30, 2019 at 6:45 pm

      5 stars
      Delicious spicy yummy!

      Reply
      • Richa

        May 30, 2019 at 9:27 pm

        Thanks!

        Reply
    23. Rebecca

      May 29, 2019 at 8:48 pm

      5 stars
      I had to make the sauce twice this week, because my family loved it so much. My five year old has requested it with quinoa for breakfast the last two days, and she says it’s her new favorite food 🙂

      Reply
      • Richa

        May 29, 2019 at 10:09 pm

        thats so awesome!

        Reply
    24. Dunni

      May 21, 2019 at 4:02 pm

      I’m using canned tomatoes. Is it 15oz can or three 15oz cans?

      Reply
      • Richa

        May 21, 2019 at 11:08 pm

        1 15 oz can, or 3 fresh tomatoes.

        Reply
    25. Luisa

      April 12, 2019 at 1:28 am

      Fabulous as ever💕

      Reply
      • Richa

        April 12, 2019 at 10:51 am

        Thanks!

        Reply
    26. Deborah Reeves

      April 07, 2019 at 7:27 pm

      5 stars
      This is wonderful! The closest I’ve ever come to making a restaurant style tomato-y masala at home. I made it with coconut milk and it was delicious. I will try it with cashew cream next time, as I’m sure I’ll be making this again and again.

      Reply
      • Richa

        April 07, 2019 at 10:37 pm

        awesome!

        Reply
    27. Hannah

      March 22, 2019 at 6:37 am

      5 stars
      Great recipe, and I love the flexibility. I added 1 bag of defrosted mixed vegetables (broccoli, cauliflower, and carrots this time) with the baked tofu and a few handfuls of baby spinach at the end for a little more heft, and it turned out perfectly. The sauce is so flavorful! Thank you, Richa!

      Reply
      • Richa

        March 22, 2019 at 10:37 am

        yay!!

        Reply
    28. Liv

      March 02, 2019 at 11:02 am

      5 stars
      I just made it! It requires quite some work, but it’s all worth it. It’s delicious and it’ll surely stay on our menu for some time 🙂 Thank you very much for sharing!

      Reply
    29. Christine

      February 27, 2019 at 4:12 pm

      5 stars
      I made this (for my packed work lunch) and it did not stretch for the week – because I could not stop eating it straight out the saucepan! It is absolutely delicious and love the creaminess the cashew milk adds to the tomato base. A definite winner with me. I have an abundance of eggplant in my garden at the moment (I am in Australia) so cut a large one in into wedges and roasted them in the oven and then added it into the sauce with the tofu. YUM YUM YUM. Guess what is for lunch again next week!

      Reply
      • Richa

        February 27, 2019 at 4:19 pm

        awesome!

        Reply
    30. Kelly Higgins

      February 24, 2019 at 7:10 pm

      5 stars
      Made this tonight. Very good!

      Reply
      • Richa

        February 24, 2019 at 8:03 pm

        awesome!

        Reply
    31. Cassie Autumn Tran

      February 20, 2019 at 10:09 pm

      I want to try this recipe SUPER badly. It looks perfect! Thank you so much for incorporating a nut free and oil free option. Full fat coconut milk is easier and cheaper for me to use, so I’d definitely integrate that substitution!

      Reply
    32. Fiona Manoon

      February 11, 2019 at 12:29 am

      It looks very yummy.

      Reply
    33. Wayne

      February 08, 2019 at 2:11 pm

      5 stars
      Hi,

      Looking forward to trying this recipe! I’m trying to eat as many vegetables as possible, can you recommend some that would go well in this?

      Reply
      • Richa

        February 08, 2019 at 3:01 pm

        cauliflower, potato, zucchini, sweet potato

        Reply
        • Wayne

          February 09, 2019 at 6:44 pm

          5 stars
          Tried this recipe, absolutely love it! I did use the coconut milk in place of cashew milk since I dont have a good blender yet. Do you know if it will taste much different between cashew milk and coconut milk?

          Reply
          • Richa

            February 09, 2019 at 9:05 pm

            just slightly and either should work

            Reply
    34. Robert @rarewolfe

      February 08, 2019 at 1:31 am

      5 stars
      Thanks for sharing. We are going to make this today.

      Reply
    35. Teresa

      February 07, 2019 at 6:18 pm

      5 stars
      Wow! New addition to my comfort food recipes, especially on a cold Colorado night! I used the coconut milk option and it was delish. I did add a bit of tamarind paste to balance flavors. It comes together in the time it takes to cook a pot of brown rice, and the house will smell splendid the whole evening long! Thank you!

      Reply
      • Richa

        February 07, 2019 at 8:12 pm

        awesome!

        Reply
    36. Tiffany

      February 06, 2019 at 3:47 pm

      5 stars
      Made this today. I really enjoyed the hot nature of it.

      Reply
      • Richa

        February 06, 2019 at 6:10 pm

        Awesome!

        Reply

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