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    Home » Comfort Food Recipes

    Vegan Black Bean Soup (Instant Pot Recipe)

    Published: Mar 14, 2020 by Richa 73 Comments

    Jump to Recipe   Print Recipe

    This easy Vegan Black Bean Soup is a delicious plant-based Instant Pot meal that is perfect for feeding a crowd on a budget. Pantry friendly  Jump to Recipe
    overhead shot of two bowls of vegan black beans soup sprinkled with chopped herbs

    It seems to be an accepted truth that there are two types of people in this world: People who love soup, and people who just don’t.

    This Vegan Black Beans Soup is what I would tag as a really good soup that can change opinions! Smoky-spicy-garlicky and so creamy and comforting that you will go for seconds, maybe thirds. Also very pantry friendly and freezer friendly.

    a bowl of vegan Instant Pot black bean soup sprinkled with chopped cilantro

    Another thing that I really love about this vegan black bean soup: It’s really cheap to make. Mostly beans and canned tomatoes. The perfect recipe for feeding a big crowd on a budget.

    We are using dried beans for this recipe, and in a perfect world, you would, of course, remember to soak them overnight. In reality, we sometimes don’t plan ahead that far so it’s a good thing we can cheat by soaking them in really hot water for half an hour. The power of your Instant Pot will take care of the rest. This is a highly forgiving recipe. We all need more of those.

    Maybe the greatest advantage of making a soup using dried soaked black beans is that, as they cook, they not only flavor the liquid but also thicken it to a rich and savory broth that’s a million times tastier than anything canned beans can do for you.


    side view of a bowl of vegan Instant Pot black bean soup on a white cloth napkin

    Ingredients needed for Vegan Black Bean Soup:

    • Black beans,  ideally soaked overnight or at least 1/2 hour in hot water.
    • Onions and garlic form the base of this soup.
    • Seasonings: We are doctoring it up with some cumin, pepper, smoked paprika, chili powder, dried oregano and bay leaves. Beans can handle a LOT of seasoning, so don’t hold back and add more if you feel it’s lacking.
    • Tomatoes – I use canned tomatoes but fresh will work too.
    • A squeeze of lime juice right in the end brightens the whole flavor profile.
    • Broth – Use 2.5 cups for a thick and creamy soup but you could easily add 1/2 more if you want it a bit thinner and soupier. You can use low sodium broth or even a mix of water and broth depending on the salt level you prefer.

    overhead shot of all ingredients needed for making vegan black bean soup in an Instant Pot

    Recipe tips and substitutions:

    • When it comes to black bean soup, there is nothing better than an epic shower of toppings that you can pick and choose from. Chopped herbs like cilantro, creamy chunks of avocado, pepper flakes, scallions, a dollop of vegan cashew cream/ vegan sour cream. Maybe something crunchy like crispy fried onions, tortilla chips!
    • You could use water instead of broth
    • Make sure not to brown the garlic too much or it will turn bitter.
    • Once adding the spices, don’t wait too long before adding the tomatoes. You don’t want to burn them – especially paprika gets really bitter when it gets too much heat.
    • Season to taste and don’t hold back on adding more spices and salt. Nobody likes a bland soup. Most times, when you think your soup is lacking something, the solution might be as simple as adding a big pinch of salt.

    How to make Vegan Black Bean Soup in your Instant Pot:

    Prep: Soak the black beans if you haven’t already while you prep ingredients and start cooking.

    onion, garlic, spices and tomatoes simmering in an Instant Pot

    Start the IP on saute. Add in the oil, chopped onion, minced garlic, and pinch of salt and cook until translucent. Add in all the spices and more salt and mix in. In goes the can of tomatoes. Stir and cook for a minute.

    dried soaked beans being added to an Instant Pot filled with seasoned tomato broth

    Add the drained beans and water/broth and mix really well to loosen up any stuck bits. Pressure cook the soup for 35 mins. If you did not soak your beans, dial it up 5 minutes to 40 mins total.

    overhead shot of vegan black bean soup simmering in an Instant Pot

    Quick release after 10 mins and check for consistency and pressure cook for another 10 mins if the beans are not done to your liking. Add lime juice, taste and adjust salt and flavor. Blend about 2 cups of the soup and mix it into the rest to thicken the soup up. Bring to a boil, then serve with toppings of your choice.

    overhead shot of a white bowl with vegan black bean soup with a spoon dipping into the bowl

    More delicious vegan soup recipes:

    • Curried Butternut squash soup
    • Chickpea rice soup – no chikin no noodle soup
    • Red lentil chili
    • Easy Lentil Soup
    • Wild Rice Mushroom Soup
    • More Soups

    Recipe Card

    overhead shot of two bowls of vegan black bean soup against black background
    Print Recipe
    4.97 from 32 votes

    Vegan Black Bean Soup 

    This easy Vegan Black Bean Soup made from dried soaked black beans is a delicious plant-based Instant Pot meal that is perfect for feeding a crowd on a budget.
    Prep Time5 minutes mins
    Cook Time45 minutes mins
    Soak1 hour hr
    Total Time1 hour hr 50 minutes mins
    Course: Main
    Cuisine: American, Mexican, Tex Mex
    Keyword: black bean soup recipe, vegan black bean soup, Vegan Instant pot soup
    Servings: 4
    Calories: 138.21kcal
    Author: Vegan Richa

    Ingredients

    • 1 cup (172 g) black beans soaked overnight or at least 1/2 hour in hot water
    • 1 tsp oil or 2 tbsp broth
    • 1/2 large onion chopped
    • 3 cloves garlic finely chopped
    • 1 tsp ground cumin
    • 1/4 tsp black pepper
    • 3/4 tsp smoked paprika
    • 1 tsp oregano
    • 2 bay leaves
    • 1 tsp chili powder blend or 1/2 tsp chipotle pepper or both
    • 3/4 to 1 tsp salt
    • 15 oz  (170.1 g) can diced tomato
    • 2.5 cups (591.47 ml) water/broth mixture , 3 cups for soupy
    • Lime juice
    • cilantro avocado, pepper flakes for garnish

    Equipment

    • Instant Pot

    Instructions

    • Soak the black beans if you haven't already while you prep ingredients and start cooking.
    • Start the IP on saute. Add oil, onion, garlic, and a pinch of salt and cook until translucent. Deglaze with broth if needed. Add the spices and salt and mix in.
    • Add tomato and mix in and cook for a minute.
    • Add the drained beans and water/broth and mix really well to pick up any stuck bits.
    • Close the lid. Pressure cook for 35 mins. (40 mins if you didn't soak the beans overnight)
    • Pressure cook for another 10 mins if the beans are not done to preference.
    • Add lime juice, taste and adjust salt and flavor. Blend 2 cups of the soup and mix it in. Bring to a boil and serve.
    • Store: Refrigerate up-to 4 days

    Video

    Notes

     

    • When it comes to black bean soup, there is nothing better than an epic shower of toppings that you can pick and choose from. Chopped herbs like cilantro, creamy chunks of avocado, pepper flakes, scallions, a dollop of vegan cashew cream/ vegan sour cream. Maybe something crunchy like crispy fried onions.
    • You could use water instead of broth 
    • Make sure not to brown the garlic too much or it will turn bitter.
    • Once adding the spices, don't wait too long before adding the tomatoes. You don't want to burn them - especially paprika gets really bitter when it gets too much heat.
    • Season to taste and don't hold back on adding more spices and salt. Nobody likes a bland soup. Most times, when you think you're soup is lacking something, the solution might be as simple as adding a big pinch of salt.
    • To make Oil-free:Use broth to saute
    Saucepan: Follow the steps in a large saucepan over medium heat. Use 4 cups of water or broth and cook partially covered for 55 to 65 mins. You might need to cook longer depending on the age of the beans
    Canned Beans: Use 2 cans of black beans and 1 cup of water or broth and pressure cook for 10 mins. 

    Nutrition

    Nutrition Facts
    Vegan Black Bean Soup 
    Amount Per Serving
    Calories 138.21 Calories from Fat 24
    % Daily Value*
    Fat 2.71g4%
    Saturated Fat 0.49g3%
    Sodium 531.43mg23%
    Potassium 638.78mg18%
    Carbohydrates 22.88g8%
    Fiber 6.51g27%
    Sugar 5.58g6%
    Protein 9.07g18%
    Vitamin A 561.52IU11%
    Vitamin C 11.5mg14%
    Calcium 73.53mg7%
    Iron 3.28mg18%
    * Percent Daily Values are based on a 2000 calorie diet.

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    1. Michael

      April 14, 2023 at 10:06 am

      5 stars
      Fantastic recipe. Best black bean soup we have had. We made a couple tweeks. I love cilantro so i chopped up the cilantro stems and added when sautéing. My son pan roasted cumin seeds and ground them which added amazing depth. Also added some ground coriander and some corn niblets. We did the quick soak meth od on the beans which is awesome. Other instapot recipes say you don’t have to soak dried beans, but i find they always come out undercooked.
      This recipe will go into our soup rotation. Love it!

      Reply
      • Vegan Richa Support

        April 17, 2023 at 8:13 pm

        yay 🙂

        Reply
    2. Nola

      April 12, 2023 at 6:56 pm

      5 stars
      First time using Instant Pot. I have been scared of it. The soup was fabulous!

      Reply
      • Vegan Richa Support

        April 13, 2023 at 7:32 pm

        welcome to the instant pot family. glad you enjoyed!

        Reply
    3. Lynn

      January 14, 2023 at 2:31 pm

      5 stars
      I love this soup! I had pre-cooked beans in the freezer so it was quick and easy! It pairs perfectly with your pumpkin corn bread.

      Reply
      • Vegan Richa Support

        January 16, 2023 at 1:51 pm

        So happy to hear, Lynn! Thank you.

        Reply
    4. Lucretia

      November 03, 2022 at 8:06 pm

      5 stars
      Loved this soup! It’s going on our regular rotation. Not only is it delicious, all the ingredients are things I keep around the house anyway.
      I used two cans of black beans instead of dried and it worked perfectly.

      Reply
      • Vegan Richa Support

        November 07, 2022 at 10:42 am

        I’m so glad to hear!

        Reply
    5. Erin

      October 16, 2022 at 4:53 pm

      5 stars
      Great recipe! I sautéed celery, carrots, and jalapeño with the onion. Used half broth and half bean cooking liquid. So flavorful!

      Reply
      • Vegan Richa Support

        October 18, 2022 at 11:15 am

        Yummy, thank you.

        Reply
    6. Linda

      May 14, 2022 at 9:05 am

      When using canned beans and stove top method how much liquid would you add? Thanks! Love your recipes.

      Reply
      • Vegan Richa Support

        May 16, 2022 at 8:33 am

        1 cup

        Reply
    7. Jackie

      January 10, 2022 at 5:27 am

      5 stars
      This was delicious!! I will definitely make this often. It was good by itself or over rice or baked potato.

      Reply
      • Vegan Richa Support

        January 10, 2022 at 1:49 pm

        mmmmm baked potato sounds great.

        Reply
      • Vegan Richa Support

        January 10, 2022 at 1:49 pm

        mmmmm baked potato sounds great.

        Reply
      • Lynn

        January 13, 2023 at 2:14 pm

        5 stars
        So delicious and easy since I had beans in the freezer. The big test was meat eater hubby who said “oh wow, that’s really good”! Yay!!

        Love your recipes, thank you.

        Reply
        • Vegan Richa Support

          January 16, 2023 at 1:45 pm

          So happy to hear, Lynn!

          Reply
    8. Sita

      January 04, 2022 at 7:43 am

      Hi Rica! I don’t have an instapot. How can I make this on the stove? Beans are soaking now. Thanks. Sita

      Reply
      • Vegan Richa Support

        January 04, 2022 at 10:24 am

        stoptop directions are in notes section below recipe.

        Reply
    9. Karen

      December 19, 2021 at 12:35 pm

      5 stars
      This was a hit with the whole family. I’m thinking of adding a bit corn to the next batch but this was fantastic as it is written.

      Reply
      • Vegan Richa Support

        December 20, 2021 at 10:08 am

        oh – a little Tex Mex style

        Reply
    10. Heather

      December 07, 2021 at 12:37 pm

      This is delicious! The only changes I made were to omit the lime juice (I forgot) and to put the entire batch in the blender (I just like it that way). Will definitely be my go-to black bean soup now!

      Reply
      • Vegan Richa Support

        December 08, 2021 at 1:37 pm

        yummy

        Reply
    11. suzi

      November 18, 2021 at 5:39 pm

      5 stars
      SUPER YUM!! AND SO EASY 🙂
      THANKS!!

      Reply
      • Vegan Richa Support

        November 22, 2021 at 5:20 pm

        SUPER !!!

        Reply
    12. Eva

      May 04, 2021 at 10:19 am

      Could I use red beans instead? Should I adjust the seasoning?

      Reply
    13. Mama Lo

      May 02, 2021 at 4:27 pm

      5 stars
      This was delicious even my 6 yr. old granddaughter loved it! My only addition was some splenda! Thank you for this recipe.

      Reply
      • Vegan Richa Support

        May 04, 2021 at 11:34 am

        splendid!

        Reply
    14. Nancy

      February 08, 2021 at 12:06 am

      I’m sad. I can’t buy any dry beans that will cook up nice. I use the proper methods but they still cook up with hard pieces. They are unpleasant to eat. Any suggestions?

      Reply
      • Vegan Richa Support

        February 08, 2021 at 5:20 pm

        sounds frustrating. make sure that you don’t salt the water at all while cooking, soaking overnight helps, buying fresh & quality brands is also important, which type are you trying?

        Reply
      • eliz

        February 22, 2021 at 9:21 am

        Frustrating when the beans don’t cook evenly. Happens to me too. Have tried different methods. Do you have well or city water? I’ve been told soft or hard water can affect cooking, but I don’t know. I also live at 6000ft so assume that may have something to do with it?

        Reply
      • eliz

        February 22, 2021 at 9:22 am

        Red lentils always work well for me though.

        Reply
      • Karen

        September 20, 2021 at 3:50 pm

        Have you tried putting baking soda and leave them soaking in water overnight?

        Reply
    15. Ewa

      January 26, 2021 at 9:06 am

      Thank you for this recipe. How much chili powder (ancho?) or chipotle should I use to make it kid friendly but still have flavor?

      Reply
      • Richa

        January 26, 2021 at 3:19 pm

        1 tsp ancho , 1/2 tsp chipotle as chipotle is hotter . Add in more in the end if you need

        Reply
    16. Laurie

      October 26, 2020 at 6:23 pm

      5 stars
      So delicious. The entire family enjoyed it …even picky kids! Thanks!

      Reply
      • Richa

        October 26, 2020 at 7:47 pm

        Yay

        Reply
    17. Keri Anne

      October 21, 2020 at 3:45 pm

      5 stars
      Just made this. Used a 28 oz can of sam marzano tomatoes instead with extra spices. It’s sooo good and convenient!! Thanks!

      Reply
    18. Denise

      October 06, 2020 at 11:19 am

      5 stars
      Another winner, Richa!!

      Made this a couple of nights ago (canned beans) and it was awesome!! I soaked some beans last night and will make it again tonight.

      Thank you for sharing your recipes with us!!

      You are appreciated very much!!

      Peace, love, good health & prayers to you and those you love 😊

      Reply
    19. Diane

      September 26, 2020 at 10:49 am

      5 stars
      Very delicious! Thanks again. Now I have to stop eating and save for another day. This is a very versatile recipe. I think I will pour over some brown rice next time for dinner. Can add some coconut sugar to sweeten like I do for my side dish black beans.

      Reply
      • Richa

        September 26, 2020 at 3:00 pm

        Awesome

        Reply
    20. Megan

      September 19, 2020 at 2:56 pm

      4 stars
      Made this lovely soup when my partner was having dental surgery and couldn’t eat solids. I didn’t find it necessary to soak the beans at all, just cooked at pressure in IP for 40 minutes. I blended all of the soup in my VitaMix, since we needed it to be smooth, and I skipped the bay leaves because I was out. Thanks for a healthy, nourishing recipe.

      Reply
    21. Joan

      September 12, 2020 at 4:07 pm

      5 stars
      Black bean perfection! I doubled the recipe so I’d have some in the freezer for my husband when I’m out of town next week. I put a scoop of rice and fire roasted corn in the bottom of our bowls, and we lived the cilantro and creamy avocado toppings! Delicious and filling!

      Reply
      • Vegan Richa Support

        September 13, 2020 at 5:24 pm

        Sounds amazing! Perfect freezer meal to open too.

        Reply
    22. nancy

      August 17, 2020 at 4:12 am

      i enjoyed your recipes, i tried it came out well.

      Reply
    23. Raj Laxmi

      July 25, 2020 at 8:19 am

      Going to be delicious definately.

      Reply
      • Vegan Richa Support

        July 25, 2020 at 11:10 am

        I hope you enjoy this, thanks for stopping by!

        Reply
    24. Mike

      June 27, 2020 at 12:08 am

      5 stars
      This is phenomenal!! Used canned San Marzano tomatoes and added some corn at the end of cooking. Thanks for the recipe.

      Reply
    25. gabriella

      June 04, 2020 at 5:18 am

      5 stars
      Simple but deliciuos! All family enjoyed it even the children (with no chili powder!)

      Reply
    26. Kat

      May 02, 2020 at 1:38 pm

      5 stars
      Another winner, and so easy! This recipe will definitely be one I come back to.

      Reply
      • Richa

        May 02, 2020 at 2:31 pm

        Thanks!

        Reply
    27. shan

      March 26, 2020 at 12:43 pm

      Looks amazing. Instant Pot newbie here. If I wanted to natural release would I pressure cook for half the time? I don’t really have space on my kitchen counter for the steam to vent safely.

      Many thanks!

      Reply
      • Richa

        March 26, 2020 at 1:12 pm

        no, just let it release by itself, another 5 mins is not going to do much to the beans as the pressur will be pretty low while releasing

        Reply
        • shan

          March 26, 2020 at 7:53 pm

          Thank you! Can’t wait to try tomorrow …

          Reply
    28. Anne

      March 23, 2020 at 12:38 pm

      5 stars
      Made this last night, it was delicious! I had all the items in my pantry. The mix of spices was very flavorful. I’ll be making this again, next time I might double the recipe because I already wish I had more.

      Reply
      • Richa

        March 23, 2020 at 1:02 pm

        awesome!

        Reply
    29. fenice

      March 21, 2020 at 7:51 pm

      5 stars
      Delicious! Unfortunately, my Instant Pot died about 5 minutes into pressure cooking and I had to complete the cooking on the stove, so it took a little longer than I anticipated. But definitely worth the extra time. Great to be able to cook this lovely soup from pantry ingredients.

      Reply
      • Richa

        March 22, 2020 at 4:44 pm

        awesome! hope the instant pot comes back to life!

        Reply
    30. K

      March 19, 2020 at 3:28 pm

      Can you make this with canned beans? Our stores are out of the dried beans

      Reply
      • Richa

        March 19, 2020 at 3:31 pm

        yes, see notes. use 2 cans and 1 cup of watr and pressurer cook for 10 mins or saucepan for 20 or so mins

        Reply
    31. Sue

      March 19, 2020 at 12:02 pm

      5 stars
      Delicious! Thanks Richa.

      Reply
    32. Margaret Pearce

      March 17, 2020 at 6:21 pm

      5 stars
      The seasoning is perfect! Wish I had tortilla chips to top this with. Thanks for another delicious recipe Richa!

      Reply
    33. Dey

      March 16, 2020 at 4:44 am

      5 stars
      Made this twice already. Love it even without toppings.

      Reply
      • Richa

        March 16, 2020 at 1:03 pm

        awesome

        Reply
    34. Leslie

      March 15, 2020 at 6:13 pm

      5 stars
      Very easy and very tasty! I doubled it and used a can of Rotel plus a can of tomatoes. Will definitely make again!

      Reply
      • Richa

        March 16, 2020 at 1:18 pm

        awesome

        Reply
      • Cynthia

        May 15, 2020 at 9:55 am

        5 stars
        I’ve made this recipe 3 or 4 times so far. So easy and a great way to use dried black beans. Thank you for sharing! Its It’s delicious!

        Reply
    35. Eva

      March 15, 2020 at 4:32 pm

      Could I use this recipe to cook a black bean stew instead? How much water should I add? Would the sam seasoning work?

      Reply
    36. arj

      March 15, 2020 at 9:47 am

      Thanks for posting a simple recipe using all pantry staples. I’m stocked up on beans, spices, and canned tomatoes, so this is perfect. Hope to see more like this highlighted over the next few weeks as we hunker down.

      Reply
      • Richa

        March 15, 2020 at 12:12 pm

        Thanks, there are tons of pantry friendly recipes on the blog. Good idea to collect them a roundup!

        Reply
    37. Sally

      March 14, 2020 at 11:39 pm

      5 stars
      Just made… absolutely fabulous seasoning. Going ape getting all the toppings together. Thank you 🙏🏽

      Reply
    38. Joyce

      March 14, 2020 at 5:16 pm

      5 stars
      Hello Richa!

      I cooked this, it’s very good I love it.
      I did not pressure cook (don’t own a pressure cooker) cooked covered for very long (1,5 hr ~) and did not use a blender but mechanically mashed it a bit at the end (potato masher)

      If less watery it’s good rolled in a taco

      Reply
      • Richa

        March 14, 2020 at 6:16 pm

        awesome! yes you can reduce the liquid for thtick beans

        Reply

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    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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