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    Home » gluten free » Gluten Free Baking

    Vegan Cookie Dough Brownies. Gluten-free No Bake High Protein

    Published: Sep 10, 2014 · Modified: Feb 12, 2018 by Richa 77 Comments

    Jump to Recipe   Print Recipe

    These vegan Cookie Dough Brownies have a secret ingredient. Lentils! Free of dairy, egg, soy and gluten. They come together quickly for the chocolate chip cookie dough fix. Use coconut flour to make grain-free

    Jump to Recipe   

    These Vegan Cookie Dough Brownies have a secret ingredient. Lentils! Free of dairy, egg, soy and gluten | VeganRicha.com vegan glutenfree

    I know right. I am currently going through a Cookie dough phase. the other day, I was hit with the cookie dough craving again and I wondered if I could do something about all the flour and nuts in it and also the reduce the oil and amp up te cookie dough to something more. Enter lentils! Lentils and chickpeas can pretty much do everything. I also added a brownie layer to the bars, you can as well make the brownie layer into cookie dough too. Make a lot of cookie dough balls and freeze them till you need them, if any are left that is. So lets add some protein (lentils!) to these fudge bars.

    There are cooked lentils, hemp seeds, a bit of oat and coconut flour for added volume in this recipe. Sub the oat flour with coconut flour to make the recipe grain-free. I use raw unrefined sugar in the recipe. The dry sugar is not adding any volume to this so you can use any sweetener of choice like stevia, dates, coconut sugar etc. A liquid sweetener might not work as well as there is already enough moisture from the lentils.

    I know they sound unusual. Give them a go! If you don’t like them much, no fear, just blend them up into milkshakes or cookie dough blizzards!

    Make these awesome Vegan Cookie Dough Brownies! Lentils = Protein!

    Cookie Dough Brownies | Vegan Richa

    More goodies from the blog.


    The original Chocolate chip Cookie dough with oat and almond flour or use any flour. No Bake. You can use this to make these bars as well. Make a double batch, add cocoa powder to one batch, layer, chill and slice.

    Cookie dough blizzard milkshake – No Bake

    Baked Chocolate chunk Cookie, Date Caramel, Brownie bars

    These Vegan Cookie Dough Brownies have a secret ingredient. Lentils! Free of dairy, egg, soy and gluten | VeganRicha.com #vegan #glutenfree #soyfree

    Recipe Card

    Cookie Dough Brownie Bars
    Print Recipe
    4.92 from 12 votes

    Vegan Cookie Dough Brownies. Gluten-free No Bake

    These vegan Cookie Dough Brownies have a secret ingredient. Lentils! Free of dairy, egg, soy and gluten. They come together quickly for the chocolate chip cookie dough fix. Use coconut flour to make grain-free
    Prep Time15 minutes mins
    Cook Time15 minutes mins
    Total Time30 minutes mins
    Course: Dessert
    Cuisine: Gluten-free, Soy-free, Vegan
    Servings: 8 pieces (8.5 by 4.5 inch pan)
    Calories: 242kcal
    Author: Vegan Richa

    Ingredients

    • 1/2 cup (90 g) red lentils masoor dal
    • 1 cup (250 ml) water
    • 1 Tbsp vanilla extract
    • 1/8 tsp (0.13 tsp) salt
    • 1/3 cup (66.67 g) hemp seeds
    • 1 Tbsp coconut oil
    • 3/4 cup (177.44 g) ground raw sugar or other sweetener
    • 1/4 cup (30 g) oat flour divided or use coconut flour to make grain free
    • 1/4 cup (39 g) plus 1 Tbsp Coconut Flour
    • 1/4 cup (52 g) + 2 Tbsp mini vegan chocolate chips
    • 2 Tbsp cocoa powder

    Instructions

    • In a pan, add washed lentils and water. Partially cover and cook for 13 to 14 minutes on medium heat or until very tender. Drain if needed. Cool to room temperature and add to blender.
    • Add hemp seeds to the blender and blend. Blend 2 or more cycles to smoothly blend the hemp seeds and lentils.
    • Add salt, vanilla extract, sugar, coconut oil and blend to combine. Divide the blended mixture into 2 bowls.
    • In one bowl, add 2 Tbsp oat flour, 2.5 Tbsp coconut flour and mix well. Add 1/4 cup chocolate chips and mix. Taste add more sweet if needed. This is the cookie dough.
    • In other bowl, add 2 Tbsp oat flour, 2.5 Tbsp coconut flour, cocoa powder and mix well. Add 2 Tbsp chocolate chips and mix in. Taste and add sweet if needed. This is the brownie.
    • *Coconut flour thickens up the dough, so add less or more depending on the moisture content. During mixing, you will know after a minute if the dough needs more or not.
    • Press brownie layer into parchment lined pan. Press cookie dough on top. Chill for an hour or freeze for half an hour. Slice and serve. Keep refrigerated for upto 4 days, frozen for longer.

    Notes

    nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Vegan Cookie Dough Brownies. Gluten-free No Bake
    Amount Per Serving
    Calories 242 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 3g19%
    Sodium 47mg2%
    Potassium 141mg4%
    Carbohydrates 35g12%
    Fiber 6g25%
    Sugar 22g24%
    Protein 7g14%
    Vitamin A 45IU1%
    Vitamin C 0.5mg1%
    Calcium 29mg3%
    Iron 2.8mg16%
    * Percent Daily Values are based on a 2000 calorie diet.

    *Coconut Flour is not desiccated coconut. It is ground from dried defatted coconut. It absorbs liquid like a sponge and does not feel oily or flaky.
    *Use quick cooking red or pink lentils here, not brown or whole red(Indian brown) lentils.
    *Use finely ground nuts instead of hemp seeds for variation
    *This makes half a 8 by 8 inch brownie pan.
    * Red Lentils can also be found online like these Bob’s Red Mill Red Lentils. They make amazing soups/dals.
    * Vegan Chocolate chips options Enjoy Life Semi-Sweet Mini Chips or chop up Theo Classic Organic (70% Cacao) Dark Chocolate bars

    These bars are being shared at VVP

    Sharing is caring!

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    « Vegan Quinoa Black Bean Casserole with Butternut and Cheddar Cream Sauce. Glutenfree Recipe
    Nut Free Vegan Nacho Cheese Slices. Gluten-free Recipe »


    ⭐️⭐️⭐️⭐️ 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! ⭐⭐⭐⭐

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    1. Melany

      January 10, 2023 at 10:07 am

      Can I substitute applesauce for the coconut oil?

      Reply
      • Vegan Richa Support

        January 11, 2023 at 3:42 pm

        Yes, you can. But note that this will likely change the flavor and texture a bit.

        Reply
    2. Isabelle Gélinas

      February 11, 2022 at 8:22 am

      5 stars
      This is one of my favourite recipes from your site. They taste amazing a pack a great nutritional value.

      Question: if I cook them thoroughly, can I use whole brown lentils for this recipe?

      Reply
      • Richa

        February 11, 2022 at 10:38 am

        Yes but the color of the cookie dough will be brown

        Reply
        • Emily

          January 10, 2023 at 8:58 am

          Hi, Richa, your recipe looks delightful! I’ve had a ton of success with legumes in baked goods; they make for a great texture.

          I’m considering testing this recipe sometime with almond butter in place of the coconut oil and dates in place of the sugar to make it oil free and more whole-food-centered. (Obviously still a treat food with all the flour and the chocolate chips, don’t know if I’d want to consider a substitute for the chocolate chips to make it free of refined sugar.) Just curious if you’ve ever tested the recipe this way. Perhaps tahini or cashew butter would work better with the flavor than almond butter? I’m assuming the coconut flour is preferred for texture over other flours?

          Reply
          • Emily

            January 10, 2023 at 9:03 am

            Eh, sorry, did not mean to reply to another comment but to make a comment in the general thread!

            Reply
          • Vegan Richa Support

            January 11, 2023 at 3:19 pm

            I have not tested the recipe in that way, but sounds like you’ve got some good swap ideas. Oat and coconut flour have the best texture and taste for this no-bake recipe. Cashew butter would be best for the consistency and taste, I believe. I look forward to hearing your feedback!

            Reply
    3. Alexandria Phillips

      October 15, 2021 at 2:29 pm

      4 stars
      The flavor is good but the texture of mine is off. I wish there was a little more direction as to what texture I was looking for when mixing. I sort of expected it to firm up in the fridge and it didn’t. But I will most likely try again use what I learned from my mistakes in the next round.

      Reply
      • Richa

        October 16, 2021 at 6:25 pm

        Prob had too much moisture is it didn’t firm up a bit. It won’t firm up a lot but should settle. You can add in more flours

        Reply
    4. Estelle

      August 10, 2021 at 1:38 pm

      Is there a substitute for the coconut flour?

      Reply
      • Richa

        August 11, 2021 at 12:30 pm

        Add oat flour. You’ll need more flour as coconut flour absorbs a lot kore moisture than other flours

        Reply
    5. Sarah Victor

      March 27, 2021 at 8:47 pm

      5 stars
      Thank you, @veganricha, for this creative and wholesome spin on a beloved treat!

      Reply
      • Vegan Richa Support

        March 29, 2021 at 8:16 pm

        glad you loved it

        Reply
    6. Mary

      March 26, 2021 at 2:36 pm

      They look delicious. Is it possible to leave out the coconut oil or substitute it with something else to make it oil-free?

      Reply
      • Richa

        March 26, 2021 at 4:53 pm

        Yes leave it out

        Reply
    7. Janice

      March 26, 2021 at 10:12 am

      Hi Richa,

      These sound so intriguing! I made fudgy black bean brownies last week that were a big hit!

      I’m just wondering what you would substitute for coconut oil? Would maple syrup work (cutting out some sugar) & adding more coconut flour?

      Reply
      • Richa

        March 26, 2021 at 4:53 pm

        Just omit it

        Reply
    8. Catherine Chan

      December 13, 2019 at 8:47 pm

      Do the lentils need to be soaked before hand?

      Reply
      • Richa

        December 20, 2019 at 11:48 am

        yes

        Reply
    9. Abhaye

      September 14, 2019 at 6:40 am

      Can coconut flour be substituted?

      Reply
      • Richa

        September 14, 2019 at 2:02 pm

        you can use regular flour, you might need to add more of it

        Reply
    10. Natalie

      January 23, 2018 at 10:03 am

      5 stars
      Hey Richa,
      I’m a big fan of your recipes! Do you think there is any way this recipe could be altered by adding chocolate vegan protein powder? 🤔
      Thanks 🙏🏼

      Reply
      • Richa

        February 11, 2018 at 6:43 pm

        Sure, replace some of the oat flour wth protein powder

        Reply
    11. Joan

      August 01, 2017 at 7:20 pm

      Can I substitute chia seed for hemp seed?

      Reply
      • Richa

        August 01, 2017 at 10:03 pm

        you can use sunflower seeds or pumpkin seeds. chia would soak up too much moisture

        Reply
        • Joan

          August 02, 2017 at 11:49 am

          Thank you. I used pumpkin seeds–I measured them, then ground them in a mini food processor. These are delicious–thanks for a great recipe : )

          Reply
    12. Alexis

      March 02, 2017 at 2:10 am

      Sounds yummy. Only… is there an alternative to Hemp seeds? I am allergic to that too… :/ Thank you…

      Reply
      • Richa

        March 02, 2017 at 10:31 am

        use more coconut flour or more lentils.

        Reply
    13. Tanisha M.

      August 24, 2016 at 6:03 pm

      How would these turn out if I use brown lentils I have on hand? I know it says use red, but I’m curious before I attempt using the brown if they’ll totally be botched, either in taste or texture.
      Thanks in advance for your response!

      Reply
      • Richa

        August 24, 2016 at 11:09 pm

        brown lentils have a much stronger and earthier flavor and that might be quite pronounced.

        Reply
    14. Alyssa

      June 19, 2016 at 9:15 pm

      5 stars
      I love everything about these! I made them tonight and while they tasted great, they did not look like they do in your photos. When I blended the lentils and hemp seeds together, the mixture was really tough and sticky. I let the lentils cool, but maybe I didn’t let them cool long enough? Could that have affected the texture that much?

      Reply
      • Richa

        June 20, 2016 at 8:55 am

        hmm I am not sure about how it was tough as well as sticky. How was it different from the pictures? I think the pictures make the mix look drier (because the bars were chilled and were sitting out for the photos), but it is sticky nand fudgy. Depending on the moisture in the lentils and if they were over or undercooked, the texture would be wet or dough like, and granular or smooth. Cook the lentils till done but not over, and pulse a few times to break the mixture down. If there is excess moisture, you can add more coconut flour.

        Reply
        • Alyssa

          June 21, 2016 at 8:02 pm

          Thank you! I’m going to try making them again soon, as they were so good my husband ate them already! Maybe I did overcook the lentils, as there was not much moisture when I blended them with the hemp seeds. It was just really hard to mix the flour into it, because it was all stuck together!

          Reply
          • Richa

            June 21, 2016 at 9:09 pm

            you can mix in the flour after the lentils are blended. add them to a bowl and add flour till you get the desired consistency.

            Reply
    15. Shannon C

      March 22, 2016 at 8:58 am

      5 stars
      I finally got around to making these and they were so tasty! I ended up adding 1/3 cup of maple syrup as the sweetener, which made them a little runny so I added extra coconut flour. Given all of the healthy, protein and fiber rich ingredients, I felt totally justified in finishing off the whole batch by myself 🙂 Thanks for the great recipe!

      Reply
      • Richa

        March 22, 2016 at 10:24 am

        Awesome!! These definitely are almost health food 😉

        Reply
    16. Cassie

      December 18, 2015 at 6:34 pm

      I’d probably eat the whole baking tin if someone wouldn’t stop me! EEK–I love how these look! The bars look so gooey and delicious!

      Reply
    17. Emily

      July 01, 2015 at 4:08 pm

      5 stars
      These are fantastic! perfect summer bites!

      Reply
    18. Raincakes

      May 12, 2015 at 10:38 am

      These look great! So healthy and original. I’m impressed.

      Reply
    19. Tenessa

      April 07, 2015 at 9:50 pm

      So in the ingredients we are using both oat flour and coconut flour?

      Reply
      • Richa

        April 07, 2015 at 10:56 pm

        yes

        Reply
    20. Colleen Jones

      January 27, 2015 at 7:11 pm

      This recipe sounds delicious, I really want to try them out. Although, I am severely allergic to lentils, what would you suggest I use instead? (Also allergic to nuts, soy and chickpeas).

      Reply
      • Richa

        January 27, 2015 at 9:05 pm

        some flour like oat or white flour. or maybe cooked grains like quinoa, or other cooked beans like canellini ?

        Reply
        • Colleen Jones

          January 29, 2015 at 11:24 am

          Okay great thanks, i’m going to try it out tonight. I’ll let you know how it goes. 🙂

          Reply
    21. Kristina

      October 01, 2014 at 12:21 am

      5 stars
      I made this just now, and they are so good! I should have doubled the recipe. There is no way these are going to last a night with a boyfriend and roommate!

      Reply
      • Richa

        November 03, 2014 at 12:24 am

        Great!! so glad you liked them!

        Reply
    22. Richa

      September 24, 2014 at 5:07 pm

      Awesome! so glad you liked it!
      yup its the almond flour. the cooked lentils blend up to a smooth puree and oat flour is more floury if it is finely ground flour. almond flour is generally quite grainy compared to grain flours.

      Reply
    23. cookingspicy

      September 24, 2014 at 4:34 pm

      Thanks for sharing this delicious no-bake treat! I made these with my cooking/baking partner-in-crime last night and we both enjoyed the cookie dough + brownie flavor.

      We used almond flour instead of oat flour because that’s what we had on hand. I was skeptical about the lentils but found that they did not affect the flavor so much as the texture. These are a bit grainy (which admittedly could have been exacerbated by our use of almond flour) but they satisfied our craving for something sweet.

      Can’t wait to try more of your recipes, Richa.

      Reply
    24. shonalika

      September 21, 2014 at 7:25 pm

      Could not believe these were no-bake when I saw them! Even more so when I read the recipe – I’m no stranger to using pulses in deserts, but I never would have thought using them in no-bake “baked” goods was even possible. Such a clever (not to mention delicious-looking) recipe!

      Reply
    25. Angela @ Canned-Time.com

      September 17, 2014 at 9:40 am

      These beauties were my favorite from last week’s VVLP. I’m hoping to be able to eat them after getting a tooth pulled Thursday. ….I feel your pain ; (
      Thank you for sharing your recipes with us!
      Looking forward to this week’s treat from you soon ♡♡

      Reply
    26. Leslie

      September 15, 2014 at 10:10 pm

      I didn’t even know there was such as a thing as split lentil. I’ve only eaten one type of lentil (the brown ones) all my life..now I’m curious! I’m so glad to see the use of lentils in a dessert!

      Reply
    27. Maria Celia Lopez herrera

      September 15, 2014 at 2:06 am

      God bless your hand Richa, Your recipies are awesome , delicious and healthy.

      Reply
    28. Hannah

      September 14, 2014 at 1:16 am

      So I was pretty excited about these just from the photo, but THEN I saw the lentils. Lentil cookie dough is the most amazing invention ever! These treats are pure health food- Instead of making excuses to eat a second, you would have to make excuses why NOT to eat a second! I’m in love!

      Reply
    29. jn

      September 12, 2014 at 3:43 am

      Just made these, using cashews instead of hemp and just 2/3 of the sugar. The taste is really good and hopefully it will stiffen up some in the fridge. I made a double batch and it still wasn’t enough for an 8 x 8 pan though – wish I’d known that because I’m taking it to a party tomorrow.

      Reply
      • Richa

        September 12, 2014 at 7:29 am

        Awesome! they do set a bit in the refrigerator. So glad you like them!
        the recipes says 9 by 5 pan, so you would have to double it for a 9 by 9 brownie pan

        Reply
        • jn

          September 12, 2014 at 2:40 pm

          D’oh! I read the recipe twice and didn’t see the pan size at the top. But there’s no way a single recipe fills a 9 x 5 pan unless you make them much thinner than in the photos! A double recipe wasn’t really enough for an 8 x 8 pan. It did stiffen up some overnight and looks and smells so good!

          Reply
          • Sara

            December 07, 2015 at 5:14 am

            Probably because you used less sugar. You have to add more of the other ingredients to get the same volume as in the original version.

            Reply
    30. teresa@sweetveg.org

      September 12, 2014 at 1:00 am

      These look so pretty and delicious. I love your photos. I am not sure why I am just now seeing that you are in Seattle. Yay! I am going to go outside and wave. 🙂

      Reply
    31. The Vegan 8

      September 11, 2014 at 6:28 pm

      Wow Richa! I kid you not, I actually wrote down on my recipe scribble pad several months back to try using lentils in brownies for a lower calorie version and just never got around to it. You beat me to it and now I don’t have to! The look amazinggggg!!!

      Reply
    32. The Vegan 8

      September 11, 2014 at 6:26 pm

      I kid you not Richa…I have on my recipe scribble pad to test brownies using red lentils to try and create a lower calorie brownie! Now, you already beat me to it! LOL. These look soooo amazing!!!

      Reply
    33. Sadhna Grover

      September 11, 2014 at 4:14 pm

      Amazing recipe and awesome photos.

      Reply
    34. Annie

      September 11, 2014 at 1:37 pm

      They actually look baked! Love the layers, Richa :-)!

      Reply
    35. Ceara @ Ceara's Kitchen

      September 11, 2014 at 1:35 pm

      What a wonderful recipe Richa – I love how versatile lentils are and can’t believe you snuck them in this cookie dough! Can’t wait to try them! 🙂 Pinned!

      Reply
    36. Emma

      September 11, 2014 at 9:05 am

      Oh wow Richa! These look phenomenal! Love that they’re no-bake and use coconut flour! I make a raw brownie with coconut flour and absolutely adore the texture it gives.
      Pinned!

      Reply
    37. Amanda

      September 11, 2014 at 4:34 am

      Do you mean split red lentils or what you refer to as red lentils elsewhere (brown lentils or “whole red lentils”)?

      Reply
      • Richa

        September 11, 2014 at 6:52 am

        yes, the split ones – masoor dal. They are called red lentils. the whole lentils are called indian brown lentils or whole red lentils

        Reply
    38. Marty

      September 11, 2014 at 3:50 am

      I’m excited too to see red lentils in these treats. Making them tomorrow! Yum!

      Reply
    39. Lisa

      September 11, 2014 at 12:14 am

      I am absolutely intrigued and EXCITED that I see lentils in the ingredients list! Can’t wait to make these pronto! 😀 Thank you for all of your delicious recipes!

      Reply
    40. Shannon

      September 10, 2014 at 5:53 pm

      Beautiful!! You know I love the sneaking in of lentils, and the lack of baking. I bet you could also use coconut butter for an oil free option. I may have to experiment!

      Reply
    41. jn

      September 10, 2014 at 5:40 pm

      Hemp seeds are not easy to find where I live. What could I sub for those?

      Reply
      • Richa

        September 10, 2014 at 6:14 pm

        you can use other ground up seeds or nuts. or just omit them. You might need some additional Tbsp or so coconut flour for thickening it,

        Reply
    42. Caitlin

      September 10, 2014 at 2:57 pm

      wow- red lentils! i am definitely making these 😉

      Reply
    43. Serena

      September 10, 2014 at 2:45 pm

      5 stars
      This gluten-free recipe looks amazing! I moved to Toronto last week and I don’t know any gluten-free restaurants here. While going through some local blogs, I’ve found some good tips. I got pretty excited but then I remembered my resolution to start saving money after moving to Toronto. I decided that I will stop spending too much on eating outside and I will start using my kitchen also for cooking and baking 😉 Your recipe looks easy so it’s a good start for me. I will try to make the brownies tomorrow because I finish at work earlier so I will have time to do it. Keep your fingers crossed for me!

      Reply
    44. Amanda

      September 10, 2014 at 12:43 pm

      These look delicious and creative!

      Reply
    45. Gabby @ the veggie nook

      September 10, 2014 at 12:38 pm

      Having an abundance of cookie dough recipes is never a bad thing 😉 These look awesome and I love that there are lentils in there!

      Reply
    46. Lennae

      September 10, 2014 at 11:32 am

      Yum these sound amazing!!!

      Lennae xxx
      http://www.lennae87.wordpress.com

      Reply
    47. Monko

      September 10, 2014 at 10:02 am

      Thank you Richard! Will definitely make this one.

      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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