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    Home » Indian Vegan Recipes

    Vegan Dragon Chicken Soycurls

    Published: Jan 12, 2022 by Richa 62 Comments

    Jump to Recipe   Print Recipe

    Vegan Dragon Chicken Soycurls  – a plant-based twist on a Indo-Chinese classic that is easy to make with simple ingredients.

    vegan dragon chicken soycurls served over rice sprinkled with green onions

    Continuing with fabulous and interesting Indian fare with this vegan spin on Dragon Chicken – chewy soy curls in a sweet and spicy sauce that is deliciously good. A mouth watering Indo-Chinese vegan dinner that is rich in flavor and taste and unique. Indo- Chinese is an extensive subcuisine of Indian cuisine with various fusion dishes like meat or cauliflower manchurian, Chili paneer or meats,  Indo Chinese styles of fried rice, noodles, chopsuey, veggie stir fries and more. Yes there are Indian restaurants dedicated to just this fusion cuisine. There are more vegan versions coming to the blog this year!

    This dish can be served as a starter but I usually serve it for lunch or dinner. It can be easily made at home when you crave a restaurant-style take-out.

    chopped spring onions sprinkled over soycurls in a sauteeing pan

    Like many Indochinese restaurant-style dishes, this one is uses fairly easily available ingredients to make at home. It’s mostly the garlic, the bell peppers, and cashew nuts, soy sauce, black pepper, chilies and ketchup that deliver unique sweet and spicy notes to this dish.

    what is dragon chicken ?

    Dragon chicken is a fusion dish usually made with battered chicken that is fried and then tossed in a spicy sauce.
    For the vegan version we use soycurls that are marinated then battered and baked or panfried then tossed in the fiery sauce.

    vegan soycurls with bell peppers and cashew nuts served over rice

    More Stir-fries:

    • Sticky Ginger Sesame Tofu Veggie Stir fry
    • General Tso’s Soy Curls
    • Hoisin Noodles and Tofu stir fry
    • Cashew Tofu and veggies
    • Soy-free tofu Stir fry with Sunbutter Sauce
    • Lemongrass Tempeh with Sesame Noodles
    • Sticky Sesame Cauliflower

    Print Recipe
    5 from 26 votes

    Dragon Chicken Soycurls (Indo-Chinese Recipe)

    Dragon Chicken Soycurls  - a vegan twist on Indo-Chinese restaurant classic. Soycurls are Marinated and baked then tossed in a fiery spicy sweet cashew pepper sauce. Glutenfree.
    Prep Time10 mins
    Cook Time40 mins
    Total Time40 mins
    Course: Main Course
    Cuisine: American, Chinese
    Keyword: soycurl recipe, vegan chinese chicken
    Servings: 4
    Calories: 236kcal
    Author: Vegan Richa

    Ingredients

    • 4 ounces (113.4 g) dry soycurls
    • 1 1/2 cups (354.88 ml) vegetable broth heated to hot

    For the marinade:

    • 2 teaspoons soy sauce , use tamari for Glutenfree
    • 1 teaspoon freshly ground black pepper
    • 1/2 teaspoon cayenne or Indian red chili powder or use 1 tsp Kashmiri chili powder or paprika for less heat
    • 1 teaspoon ginger paste or finely minced ginger
    • 1 teaspoon garlic paste or finely minced garlic
    • 1 teaspoon oil
    • 2 1/2 tablespoons cornstarch

    For the sauce:

    • 2 teaspoons oil divided
    • 1/4 cup (35 g) raw cashews or use roasted
    • 3 cloves garlic minced
    • 1/2 inch ginger, minced
    • 2 dried red chilis use Indian red or cayenne for hot , california red or Kashmiri chilies or mild
    • 1/4 cup (40 g) white parts of green onion reserve the green part for garnish
    • 1/2 green bell pepper thinly sliced
    • 1/2 red bell pepper thinly sliced
    • 1/4 cup (60 ml) soy sauce or use tamari for gluten free
    • 1/4 cup (60 ml) ketchup
    • 1 tablespoon sambal oelek or use Asian chili sauce of choice
    • 1 teaspoon sugar
    • 1/4 teaspoon black pepper
    • 1/8 teaspoon salt
    • 1/3 cup (80 ml) water
    • 1/2 tsp cornstarch
    • green onion for garnish

    Instructions

    • Soak your soy curls in the hot vegetable broth for 5-10 minutes. Then drain really well and squeeze out a bit of the excess water. Add to a bowl
    • Marinade: Then to the bowl, add the soy sauce, black pepper, cayenne/chili powder , ginger, and garlic paste, oil  and toss well to coat. Then sprinkle in the cornstarch and toss well to coat the soycurls.
    • Distribute the soy curls over a parchment-lined baking sheet and bake at 400 degrees Fahrenheit (206 c) for 15-20 minutes or until crisp to preference. You can also pan-fry these in a skillet with 1-2 teaspoon oil until they're crisp on the edges. Set aside
    • Make the sauce: add 1 teaspoon oil to a skillet then add cashews if they're not roasted and roast for 3-4 minutes until golden then remove from the skillet. If they're already roasted, then skip this step.
    • Add the other teaspoon oil. Add the garlic, ginger, and dried red chilis and cook until the garlic is starting to turn golden.
    • Then add in the white parts of green onion, red bell pepper, green bell pepper, and a good pinch of salt and mix well and cook until the peppers are starting to turn golden on some of the edges but still crunchy. 2 mins
    • Then add in soy sauce and ketchup and sambal oelek, sugar and black pepper and mix well. Mix cornstarch in water and  Add to the skillet and bring to a boil.  Then add in the crisped soy curls and toasted cashews and toss well then immediately serve over rice. Garnish with some green onion.

    Video

    Notes

    • For extra sauce, you can add in 1 cup of water instead of 1/3 cup and additional 1 teaspoon of cornstarch mixed in and bring to a boil. This will add additional sauce to the soy curls.
    • For nut-free, omit cashews and use pumpkin seeds or sunflower seeds 
    • Soycurl substitute: Use seitan or other vegan chicken subs or jackfruit(squeeze all brine out of jackfruit). Skip soaking in stock. Add to the marinade, then bake or panfry and proceed 
    • soy chunks : they are chewier and need longer soak in hot or boiling water/broth(soak according to instructions on package). After the soak, chop them smaller so that they absorb more of the marinade and then proceed 

    Nutrition

    Nutrition Facts
    Dragon Chicken Soycurls (Indo-Chinese Recipe)
    Amount Per Serving
    Calories 236 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 1g6%
    Sodium 720mg31%
    Potassium 314mg9%
    Carbohydrates 27g9%
    Fiber 6g25%
    Sugar 11g12%
    Protein 18g36%
    Vitamin A 952IU19%
    Vitamin C 66mg80%
    Calcium 119mg12%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.

    vegan soycurls tossed with sweet and spicy gravy, cashew nuts and bell peppers

    Ingredients:

    • bell pepper: Green, yellow or red peppers that give a crunchy and sweet note to your dish. You could either mix and match or can stick with one variety
    • Stir-frying cashew nuts along with dry red chilies, ginger and garlic gives crunchy and spicy flavors to the cashews as well
    • sauce: soy sauce, ketchup, and sambal oelek are the main ingredients that you will need to make the final sauce
    • a touch of sugar is added for sweetness
    • the sauce is thickened with a small amount of cornstarch

    Tips:

    • For extra sauce, you can add in 1 cup of water instead and 1 teaspoon of cornstarch mixed in and bring to a boil. This will add additional sauce to the soy curls.
    • Even though I have used sambel oelek in moderate quantity, you could increase it to satisfy your craving for spicy takeout foods
    • This vegan dragon chicken tastes best when served warm and fresh out of the frying pan.

    ingredients for making vegan dragon chicken soycurls

    How to make Vegan Dragon Chicken:

    redydrated chicken soycurls sprinkled with spices

    Soak your soy curls in the hot vegetable broth for 5-10 minutes. Then drain really well and squeeze out a bit of the excess water. Add to a bowl

    rehydrated soycurls sprinkled with spices

    Then to the bowl, add the soy sauce, black pepper, cayenne/chili powder, ginger, and garlic paste, oil and toss well to coat. Then sprinkle in the cornstarch and toss well to coat the soy curls.

    vegan soycurls sprinkled with cornstarch in a bowls

     

    soaked soycurls with spices

    soy curls on a baking sheet

    Distribute the soy curls over a parchment-lined baking sheet and bake at 400 degrees Fahrenheit (206 c) for 15-20 minutes or until crisp to preference. You can also pan-fry these in a skillet with 1-2 teaspoon oil until they’re crisp on the edges. Set aside.


    cashew nuts in a sauteeing pan

    Make the sauce: add 1 teaspoon oil to the skillet then add cashews if they’re not roasted and roast for 3-4 minutes until golden then remove from the skillet. If they’re already roasted, then skip this step.

    chili and garlic in a black sauteeing pan

    Add the other teaspoon oil. Add the garlic, ginger, and dried red chilis and cook until the garlic is starting to turn golden.

    sauteeing pan with minced garlic and chile

    Then add in the white parts of green onion, red bell pepper, green bell pepper, and a good pinch of salt and mix well and cook until the peppers are starting to turn golden on some of the edges but still crunchy. 2 mins.

    bell peppers spring onions and garlic in a frying pan

    Then add in soy sauce and ketchup and sambal oelek, sugar and black pepper and mix well.

    soy sauce and sambal olek being added to a frying pan

    Mix cornstarch and water, Add to the skillet and bring to a boil.

    chili sauce and soy sauce being added to a frying pan

    Then add in the crisped soy curls and toasted cashews and toss well then immediately serve over rice.

    soycurls and cashew nuts being added to stir-fried veggies

    Garnish with some green onion.

    soycurls, cashews and bell peppers mixed with sweet and spicy sauce in a frying pan

    Garnish with some green onion. These soy curls are crispiest when just done , so toss in the sauce and serve immediately.

    Even if you do serve them later, the texture is still great and it makes a fabulous dry-ish side.

    vegan dragon chicken soycurls in a frying pan

     

    Vegan Dragon Chicken Soycurls

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    1. Christina

      January 25, 2023 at 5:25 pm

      5 stars
      Incredible! I doubled the bell peppers and added half a zucchini squash, a cup of shredded carrots, and some broccoli. It was so delicious. Thank you!

      Reply
      • Vegan Richa Support

        January 26, 2023 at 12:58 pm

        Yummy!

        Reply
    2. Jessica

      August 29, 2022 at 6:58 pm

      5 stars
      Haven’t tried it yet, sounds amazing, as usual. Question: if substituting seitan or another chicken substitute, how much would you use? Obviously the 6 oz is not going to be enough, since that is the pre-reconstituted weight. Thanks!

      Reply
      • Vegan Richa Support

        August 31, 2022 at 3:12 pm

        They tend to double in volume – so 8-10 oz of a substitute would work well.

        Reply
    3. Chris

      August 17, 2022 at 6:33 pm

      5 stars
      My wife and I love this. I have a sensitivity to heat with a gum problem so decreased that a bit. Very flavorful.

      Reply
      • Vegan Richa Support

        August 22, 2022 at 1:06 pm

        sounds good

        Reply
    4. Valerie

      June 12, 2022 at 8:15 pm

      5 stars
      So delicious! Thank you.

      Reply
      • Vegan Richa Support

        June 14, 2022 at 6:55 pm

        thanks for stopping by !

        Reply
    5. Debbie B

      March 24, 2022 at 9:32 am

      5 stars
      This recipe is delicious, I took some of your recommendations to lower the spiciness. It turned out perfect for me. The soy curls were amazing. I made some extra soy curls, I am thinking of making some sort of panini with them.

      Reply
      • Vegan Richa Support

        March 25, 2022 at 2:26 pm

        Hooray!! creative idea 🥪

        Reply
    6. Sarah

      March 07, 2022 at 7:07 pm

      5 stars
      Made this tonight. So good!

      Reply
      • Richa

        March 07, 2022 at 7:10 pm

        Yay

        Reply
    7. Fred

      March 03, 2022 at 10:33 am

      I haven’t actually made the entire recipe yet, but I wanted to say thank you for the tip about baking the soy curls! I let them get really crispy, and I’ve just been snacking on them on their own. They are great! I promise I’ll make the recipe soon, though.

      Reply
      • Richa

        March 03, 2022 at 11:19 am

        Yes! I need to post a snack version recipe of the crisped soycurls!

        Reply
        • Fred

          March 04, 2022 at 8:55 am

          5 stars
          Okay, after snacking on about 1/3 of the soy curls, I made the recipe. Glad I doubled everything, plus added more veggies. Yum, thanks!

          Reply
          • Richa

            March 04, 2022 at 1:15 pm

            Yay!!

            Reply
    8. Carmen

      February 28, 2022 at 8:49 am

      5 stars
      This is SO good!! My new favorite dish!
      Added some other veggies I found in the fridge (e.g. carrots and green beans) which was also delicious 🙂

      Reply
      • Vegan Richa Support

        March 03, 2022 at 10:30 am

        sounds delish

        Reply
    9. Suzanne

      February 17, 2022 at 6:17 pm

      5 stars
      Richa, you have done it again. Another wonderful recipe. The soy curl prep takes it to the next level. I used the leftover squeezed broth as the “water” for the sauce and followed your directions to double the sauce. I feel it was just right (otherwise it may have been too dry). I had mushrooms in the fridge and I used them. This was truly outstanding. Thank you.

      Reply
      • Vegan Richa Support

        February 19, 2022 at 10:33 am

        oh@ good idea! thank you

        Reply
    10. Sarah

      February 02, 2022 at 11:28 pm

      5 stars
      Absolutely delicious! I love the step by step instructions on the blog too.

      I made this for the first time last night. The recipe was easy to follow and it tasted great.

      Reply
      • Vegan Richa Support

        February 05, 2022 at 9:13 am

        perfect

        Reply
    11. Carolyn

      January 31, 2022 at 8:54 am

      5 stars
      This tasted sooo good!

      Reply
      • Vegan Richa Support

        February 02, 2022 at 6:33 pm

        Excellent

        Reply
    12. deb

      January 26, 2022 at 2:47 pm

      5 stars
      Another winner! Super flavors!

      Reply
      • Vegan Richa Support

        January 28, 2022 at 2:58 pm

        winning!!!!

        Reply
    13. Colleen

      January 21, 2022 at 5:43 am

      5 stars
      Just made this. So easy and delicious! I’ve never tried baking the soy curls but it made the texture perfect. Will definitely try that method in other dishes 🙂 Thanks for sharing this recipe!

      Reply
      • Richa

        January 21, 2022 at 10:28 am

        Yes it’s so handoff to marinate and bake them! Also improves flavor and texture

        Reply
    14. Maneesha

      January 21, 2022 at 5:03 am

      5 stars
      Excellent recipe, Richa! You nailed it again with this Indo-Chinese recipe! I love the Indo-Chinese recipes you have on your blog! I made this with pressed extra-firm tofu, turned out great!

      Reply
      • Richa

        January 21, 2022 at 10:27 am

        Great idea to use tofu!

        Reply
    15. Diane

      January 20, 2022 at 7:49 pm

      5 stars
      Thank you for another awesome fast recipe. Everyone loved it and it came together easily. I replaced the sugar 1:1 with monk fruit and everyone seemed pleased (aka didn’t notice). I also added a ton more veggies (broccoli and mushrooms) and decreased the amount of soy curls.

      Reply
      • Richa

        January 20, 2022 at 10:25 pm

        Awesome

        Reply
    16. Jeanne

      January 19, 2022 at 1:02 pm

      5 stars
      This was fantastic. So flavorful, we all enjoyed it. Made it with the extra sauce and was glad I did. We will definitely make this again. Thanks for so many delicious and reliable recipes Richa!

      Reply
      • Richa

        January 19, 2022 at 3:34 pm

        Yay!

        Reply
    17. Kelly Stevens

      January 17, 2022 at 9:27 am

      5 stars
      Made this for dinner last night it we loved it! Nice heat and the soy curls were just right (and I can be fussy about soy curls). This will be going in our dinner rotation for sure. Looking forward to more of your vegan versions of this style.

      Reply
      • Vegan Richa Support

        January 17, 2022 at 1:22 pm

        thank you – esp from a soy curl connoisseur !!

        Reply
    18. Toube

      January 17, 2022 at 6:02 am

      5 stars
      Made this for Sunday dinner and doubled the batch… SO GLAD because it’s 6am on Monday morning and I am already excited for dinner tonight! It’s the PERFECT amount of heat. The soy curls crisped up beautifully in the oven. Way better than any take-out!!! Thank you for this culinary gem!

      Reply
      • Vegan Richa Support

        January 17, 2022 at 1:16 pm

        wow – dragon power – Yay!

        Reply
    19. Erin

      January 16, 2022 at 6:39 am

      5 stars
      We made this the other day and it was awesome. Easy to make and absolutely delicious!

      Reply
      • Richa

        January 16, 2022 at 11:43 am

        Yay!

        Reply
    20. Julie

      January 15, 2022 at 8:55 pm

      5 stars
      Delicious! The only thing I will do differently next time is to double the recipe. With two teens, this doesn’t feed 4 ; )

      Reply
      • Richa

        January 15, 2022 at 9:12 pm

        Yes definitely double or triple!

        Reply
    21. Joanne Wakefield

      January 14, 2022 at 1:57 pm

      5 stars
      I made this for the two of us tonight and boy was it spicy. That’s not a negative comment, but I think I’ll cut the cayenne in half next time!

      Reply
      • Richa

        January 14, 2022 at 5:42 pm

        Yes reduce or omit cayenne and use paprika as mentioned. Black pepper also adds latent heat so reduce that as well

        Reply
    22. Shay

      January 14, 2022 at 7:01 am

      5 stars
      Wonderful recipe! Delicious and easy to do.
      My soya chunks needed boiling and instead of ketchup I used tomato extract mixed iwth vinegar. Thanks!

      Reply
      • Vegan Richa Support

        January 14, 2022 at 6:23 pm

        nice adaption!

        Reply
        • Christina

          January 21, 2022 at 10:22 am

          Where do you get dry soycurls and what brand do you use? I have a really hard time finding this ingredient. Thanks!

          Reply
          • Richa

            January 21, 2022 at 10:26 am

            On Amazon or on butlerfoods.com . I also find it in my local coop. But they’rr cheaper and always available online

            Reply
    23. Wendy

      January 13, 2022 at 1:14 pm

      5 stars
      I made this last night and it was delicious! Baking the marinated soy curls makes a huge difference in the texture. They felt much more meaty and held up very well even after being added to the sauce. This recipe is a keeper!

      Reply
      • Richa

        January 13, 2022 at 1:31 pm

        Yay! Yes the baking on panfry g improve the texture so much!

        Reply
    24. Doe mora

      January 13, 2022 at 9:02 am

      5 stars
      Since people have asked, there is another product similar to soy curls called SoyJock, organic ( Amazon)
      Richa, thank you for all your recipes!

      Reply
      • Richa

        January 13, 2022 at 1:31 pm

        Ooo they do look very similar. Prob easily available in Asian stores

        Reply
      • Sylvia W

        January 14, 2022 at 8:01 am

        Thank you! I just ordered them! I like that they are non GMO and organic – worth the slight extra cost! Definitely looking forward to trying this and other recipes that call for using the curls!

        Reply
    25. Sylvie Al-Karawi

      January 13, 2022 at 8:28 am

      5 stars
      The recipe was were easy to follow. Easy to get the ingredients. It was delicious and spicy. Great combination.

      Reply
      • Richa

        January 13, 2022 at 8:30 am

        Yay! Thanks

        Reply
    26. Anita

      January 12, 2022 at 10:23 am

      I live in Mexico and have never seen soy curls. Is there a substitute or a way to make them?

      Reply
      • Richa

        January 12, 2022 at 10:51 am

        Soycurl substitute: Use seitan or other vegan chicken subs or jackfruit(squeeze all brine out of jackfruit). Skip soaking in stock. Add to the marinade, then bake or panfry and proceed Try with seitan or other chicken sub.

        Reply
      • Abhaya

        January 13, 2022 at 4:10 am

        Are soy chunks a replacement for soy curls?

        Reply
        • Richa

          January 13, 2022 at 8:10 am

          Soy chunks are chewier and need longer soak in hot or boiling water/broth(soak according to instructions on package). After the soak, chop them smaller so that they absorb more of the marinade and then proceed

          Reply
      • Gaétane

        April 21, 2022 at 10:28 pm

        You will find soya texturizada at Soriana.

        Reply
    27. Vicky

      January 12, 2022 at 6:04 am

      Hi great recipe! Where do we get the soy curls from?

      Reply
      • Richa

        January 12, 2022 at 10:51 am

        I buy it online on Amazon or directly from butlers website. You can also use seitan or other chicken sub ms

        Reply

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