• 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

    Vegan Fajita Pasta with Chickpeas & Peppers

    Published: Jan 13, 2018 · Modified: Mar 7, 2019 by Richa 83 Comments

    Jump to Recipe   Print Recipe

    Vegan Fajita Pasta with Chickpeas and veggies. Easy Weeknight pasta with Taco seasoned veggies and beans mixed with creamy pasta. Vegan Soyfree Recipe. Can be gluten-free.  Jump to Recipe

    Vegan Fajita Pasta with Chickpeas and veggies. Easy Weeknight pasta with Taco seasoned veggies and beans mixed with creamy pasta. Vegan Soyfree Recipe. Can be gluten-free. #vegan #veganricha

    Long long ago (undergrad), a friend used to make a version of a chikin fajita pasta. Just a simple fusion meal with pasta, cream, spiced things added in. For a vegan version I use chickpeas and peppers. 

    The veggies and chickpeas are tossed in taco spices and crisped. The pasta is simmered in a cashew cream sauce with tomatoes and a few flavor ingredients. A portion of veggies and chickpeas is mixed in and the rest is used to top the dish when served. Add other veggies or beans of choice or some crisped tofu or vegan meat subs, soy curls, jackfruit etc. Dreamy, spicy and fun.


    Video:


    Vegan Fajita Pasta with Chickpeas and veggies. Easy Weeknight pasta with Taco seasoned veggies and beans mixed with creamy pasta. Vegan Soyfree Recipe. Can be gluten-free. #vegan #veganricha


    To make this without cashews use any of my nut-free alfredo sauce  or roux based garlic sauce.

    More weeknight pastas

    • Garlic Pasta with Cajun Cauliflower  – super popular
    • Cauliflower Parmesan Pasta Bake – sliced cauliflower, baked then dressed in vegan mozz and baked over pasta
    • Pumpkin Sage Pasta with pumpkin cream sauce and crisp Sage 
    • Black pepper Mac and Cheese with Potato Carrot Cheese Sauce
    • Chickpea Chorizo, Quinoa shells in tomato sauce. GF

    This Pasta is just perfect for Weekdays. Simple, Smoky, Delicious!

    Vegan Fajita Pasta with Chickpeas and veggies. Easy Weeknight pasta with Taco seasoned veggies and beans mixed with creamy pasta. Vegan Soyfree Recipe. Can be gluten-free. #vegan #veganricha Vegan Fajita Pasta with Chickpeas and veggies. Easy Weeknight pasta with Taco seasoned veggies and beans mixed with creamy pasta. Vegan Soyfree Recipe. Can be gluten-free. #vegan #veganricha

    Vegan Fajita Pasta with Chickpeas and veggies. Easy Weeknight pasta with Taco seasoned veggies and beans mixed with creamy pasta. Vegan Soyfree Recipe. Can be gluten-free. #vegan #veganricha
    Print Recipe
    4.95 from 40 votes

    Vegan Fajita Pasta with Chickpeas and Peppers

    Vegan Fajita Pasta with Chickpeas and veggies. Easy Weeknight pasta with Taco seasoned veggies and beans mixed with creamy pasta. Vegan Soyfree Recipe. Can be gluten-free. 
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Main
    Cuisine: Vegan
    Servings: 4
    Calories: 377kcal
    Author: Vegan Richa

    Ingredients

    Fajita Chickpeas and Veggies:

    • 1 tsp oil
    • 1/2 (0.5) medium onion thinly sliced
    • 1 green bell pepper thinly sliced
    • 1/2 (0.5) red bell pepper thinly sliced
    • 13.5 oz can of chickpeas drained or 1.25 cups cooked
    • 1/2 tsp (0.5 tsp) ground cumin
    • 1/2 tsp (0.5 tsp) garlic granules
    • 1/2 tsp (0.5 tsp) onion powder
    • 1/2 tsp (0.5 tsp) dried oregano
    • 1/2 tsp (0.5 tsp) dried basil
    • 1 tsp smoked paprika
    • 1/4 tsp (0.25 tsp) red pepper flakes
    • 1/4 tsp (0.25 tsp) salt or to taste

    Pasta:

    • 6 to 8 oz (6 oz) pasta like fusilli or penne , use gluten free pasta for glutenfre
    • 1 large juicy tomato finely chopped
    • 2 tsp extra virgin olive oil
    • 1.5 cups (357 ml) cashew cream blend 1/3 cup cashews with 1.5 cups of water or unsweetened almond milk
    • 1/2 tsp (0.5 tsp) garlic granules
    • 1/4 tsp (0.25 tsp) ground mustard
    • 3/4 tsp (0.5 tsp) or more salt
    • 2 tbsp nutritional yeast less or more to preference
    • 1 tbsp flour , use rice flour for gluten-free (blend this into the cashew cream)
    • fresh or dried basil to taste

    Instructions

    • Heat oil in a skillet over medium-high heat. Add the veggies and cook for 3 to 4 minutes until golden brown on the edges
    • Add the chickpeas, spices, salt and toss well. Cook for another 3 to 4 minutes. Taste and adjust salt and flavor. Add some chipotle pepper or cayenne for additional heat. Take off heat.
    • Meanwhile Cook the pasta according to instructions on the package. Drain and transfer to a skillet.
    • Add olive oil, tomatoes and mix. Add cashew cream, garlic, mustard, nutritional yeast, salt, and mix in. Partially cover and bring to a boil. Fold in some basil. Taste and adjust salt, flavor. Add more non dairy milk if needed.
    • Fold in half of the fajita veggies + chickpeas lightly. Serve in bowls topped with additional fajita veggies and a sprinkle of vegan parm and black pepper or red pepper flakes, some lime if needed.

    Video

    Notes

    To make this without Cashews use any of my nut-free alfredo sauce  or roux based garlic sauce.
    Nutrition is 1 of 4 serves

    Nutrition

    Nutrition Facts
    Vegan Fajita Pasta with Chickpeas and Peppers
    Amount Per Serving
    Calories 377 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 1g6%
    Sodium 769mg33%
    Potassium 565mg16%
    Carbohydrates 56g19%
    Fiber 8g33%
    Sugar 4g4%
    Protein 15g30%
    Vitamin A 1130IU23%
    Vitamin C 48.2mg58%
    Calcium 56mg6%
    Iron 3.4mg19%
    * Percent Daily Values are based on a 2000 calorie diet.

    Vegan Fajita Pasta with Chickpeas and veggies. Easy Weeknight pasta with Taco seasoned veggies and beans mixed with creamy pasta. Vegan Soyfree Recipe. Can be gluten-free. #vegan #veganricha

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « Peanut Butter Cauliflower Bowl with Roasted Carrots
    Baked Chili Garlic Tofu, Carrot, Chard and Noodle Bowls »


    ⭐️⭐️⭐️⭐️ 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. Karyn G

      September 15, 2022 at 8:14 am

      5 stars
      I made this last night. There was nothing leftover and I’ve already had requests to make it again!! So delicious! We just moved and I have not been able to get all my pantry staples, so I had to leave out the nutritional yeast and mustard. I cannot imagine this getting any more delicious, but I’ll try it next time. ;0)

      Reply
      • Vegan Richa Support

        September 19, 2022 at 11:19 am

        Perfect new home meal.

        Reply
    2. Sabrina

      January 03, 2022 at 2:53 pm

      5 stars
      This has become a staple in our rotation. So good!

      Reply
      • Vegan Richa Support

        January 04, 2022 at 10:19 am

        so good to know, thanks SAbrina

        Reply
    3. Alice

      September 16, 2021 at 8:30 pm

      If using fresh garlic instead of garlic powder, when should I add it?

      Reply
    4. Kimma C

      August 04, 2021 at 7:19 am

      5 stars
      This was really tasty. Easy to prep and cook and looks like it’ll be great for leftovers.
      Loved the creaminess of it.
      Next time I’ll personally add more hot spices. (I didn’t add it when it the recipe said to and I should have.)

      I’ll definitely make this again and bring it to share at family and friends dinners.
      Thank you!

      Reply
      • Vegan Richa Support

        August 07, 2021 at 12:55 pm

        Awesome!! Do leave a rating too!

        Reply
    5. Lindsay

      April 24, 2021 at 7:28 am

      5 stars
      This is one of my new favorite recipes! So yummy. I used red lentil pasta 🙂 Thank you for the great recipe!

      Reply
      • Vegan Richa Support

        April 26, 2021 at 12:02 pm

        nice GF choice, thank you

        Reply
    6. Jennifer

      April 22, 2021 at 3:50 pm

      5 stars
      OMG!!! This just became my favorite recipe. I made it exactly as written (to the best of my ability) and it was amazing. It would be fun to serve at a casual dinner with friends. .. it was that good!!

      Reply
    7. Tertia Smit

      August 13, 2020 at 10:44 am

      I was looking for a quick tasty recipe and found this. Urghh, how I enjoyed it. Thank you very much.

      I wish they would use recipes like these when you travel on planes. It can be so simple to make delicious vegan food.

      Reply
      • Vegan Richa Support

        August 14, 2020 at 9:59 am

        I’m so glad you enjoyed this!

        Reply
    8. Shawn Simon

      June 17, 2020 at 3:04 pm

      Two questions-what can I substitute for cashew cream?
      What can I substitute for nutritional yeast?

      Reply
      • Richa

        June 17, 2020 at 6:37 pm

        Any other non-dairy cream. Or use other nuts to make cream. Or pumpkin seed cream. 1/2 tsp miso will add cheesy flavor

        Reply
      • Vegan Richa Support

        June 17, 2020 at 7:04 pm

        for the cashew cream try my nut-free alfredo sauce: and for the yeast: Vegan Parmesan Recipe – How to make Vegan Parmesan Cheese

        Reply
    9. Jessica

      June 07, 2020 at 2:36 am

      5 stars
      This is one of my favourite pasta recipes. It’s creamy and full of flavour. Leftovers keep really well (unlike a lot of vegan pasta sauces which dry out quite quickly) and it tastes amazing hot or cold!

      Reply
      • Vegan Richa Support

        June 07, 2020 at 6:51 pm

        thank you Jessica. great to hear – usually it doesn’t make it to leftovers in my house!

        Reply
    10. Harley Claunch Gibbs

      May 05, 2020 at 4:59 pm

      5 stars
      Delicious!! Will use white beans next time though, hubby is not a fan of chickpeas. Thanks so much!!

      Reply
      • Vegan Richa Support

        May 05, 2020 at 5:53 pm

        thank you – white beans would be perfect

        Reply
    11. Lisa B

      April 17, 2020 at 4:56 am

      5 stars
      I made this last night and it was a huge hit! My daughter is vegan and sent me this recipe. It is so flavorful, creamy, and delicious. Looking forward to trying more of your recipes.

      Reply
      • Vegan Richa Support

        April 17, 2020 at 12:50 pm

        excellent!

        Reply
    12. Kari

      February 10, 2020 at 7:41 am

      I have not tried this yet but have a question. Is an equal amount of unsweetened almond milk a substitute for the cashew cream or a substitute for the water used to make the cashew cream? Hope that makes sense. TIA

      Reply
      • Richa

        March 08, 2020 at 2:58 pm

        Substitute for the water.

        Reply
    13. Cheryl Davis

      January 04, 2020 at 5:51 am

      5 stars
      Made this for dinner tonight and it was awesome. Something different for a pasta dish, with just the right amount of spicy kick. My partner loved it too. Will definitely be making it again.

      Reply
    14. Terri

      December 22, 2019 at 2:24 pm

      5 stars
      Just made this tonight and it is SO GOOD!! No changes to the recipe for me and I doubled so I could cook the box of pasta and so glad since I’m expected boys home tonight, one arriving on a late flight and he will be so happy for a big bowl of this!!!

      Reply
      • Richa

        December 22, 2019 at 4:42 pm

        awesome!

        Reply
    15. LT

      October 08, 2019 at 8:04 am

      5 stars
      For any fellow tomato haters out there, I doubled this recipe and used a small 8 oz can of tomato sauce instead of two tomatoes. Kind of made a nice vodka-looking pink sauce. I also subbed unsweetened almond milk for the cashew and was worried it would be runny, but it all came together. It was very good!

      Reply
      • Richa

        October 08, 2019 at 10:22 am

        awesome!

        Reply
    16. Carmen

      September 05, 2019 at 9:08 pm

      5 stars
      I’m writing this while sprawled out on my couch, hoping to quickly overcome my massive food coma so that I can go back for more rounds of this pasta. WOW! This recipe is amazing! It tastes like the type of pasta I thought I’d never have again as a vegan. THANK YOU. This was phenomenal! If I were on death row, I would choose this as my last meal.

      Reply
      • Richa

        September 05, 2019 at 11:01 pm

        Awesome! You get the prize for the best comment this month! Thanks!

        Reply
    17. Melanie

      September 03, 2019 at 3:41 pm

      5 stars
      Oh my gosh, this was SO GOOD!!! Normally my husband does the cooking in our house but I found this recipe through your Instagram and decided that I would make it. It was super simple and full of so much FLAVOR! I love the fact that it both Mexican and Italian (since you use pasta!) The cashew cream sauce was delicious but didn’t overpower anything. I had to make a couple of changes: I didn’t have ground mustard so I left it out. I also didn’t have a fresh tomato but I did have a canned of petite diced tomatoes so I drained the can of tomatoes and then added them to the dish along with a little bit of the tomato juice left in the can. Just wanted to share that in case someone else finds themself without a tomato. 🙂 Thank you so much for your (always) amazing recipes!!

      Reply
      • Richa

        September 03, 2019 at 6:49 pm

        yay! So glad you found it, tried it and loved it!

        Reply
    18. Kelsey

      August 20, 2019 at 5:21 pm

      5 stars
      Started being Vegan about 3 weeks ago and this is the first recipe that really knocked my socks off. It tastes like I just went to a restaurant and ordered something I’d never get the recipe of.

      I added some vegan butter to give it a bit more creaminess since I was using Coconut milk [instead of cashew cream] and adjusted to make sure the sauce wasn’t too watery~

      Amazing!!!

      Reply
      • Richa

        August 20, 2019 at 6:13 pm

        yay!!

        Reply
    19. aaron

      August 14, 2019 at 5:25 pm

      5 stars
      Awesome!!

      Reply
      • Richa

        August 14, 2019 at 7:58 pm

        thanks

        Reply
    20. Jessica

      August 11, 2019 at 7:42 pm

      5 stars
      10 stars!!! This recipe will definitely become part of my weekly rotation (along with the butter “chicken”). We subbed soy curls for the chickpeas, but used chickpea pasta. We also used masa flour for the thickener. This dish is nothing short of magical!!!!

      Reply
      • Richa

        August 11, 2019 at 9:33 pm

        yay!!

        Reply
    21. Stephanie

      June 01, 2019 at 5:54 pm

      5 stars
      Fantastic recipe! Every one of the members of my family enjoyed it. This recipe is taking a permanent place in our recipe collection.

      Reply
      • Richa

        June 01, 2019 at 6:37 pm

        yay!

        Reply
    22. Deborah

      May 18, 2019 at 3:14 pm

      5 stars
      Had to make a few modifications to work with the ingredients I had on hand: macaroni instead of penne, canned tomatoes instead of fresh, soy milk instead of almond. It was delicious–like mac & cheese with a mexican twist. Will definitely make again! Thank you.

      Reply
    23. Kaitlyn Modz

      March 07, 2019 at 2:56 pm

      5 stars
      Just tried this tonight! I think I prefer it with more salt, nutritional yeast, and chili powder than is listed–I also feel this could really benefit from a little acid, maybe from some lime juice. Overall though a really fast and yummy recipe, definitely what I needed at the end of the day

      Reply
      • Richa

        March 07, 2019 at 3:32 pm

        awesome!

        Reply
    24. Sabrina

      January 16, 2019 at 4:13 pm

      5 stars
      This was soooo good! My husband can’t eat dairy or nuts, so we made this with coconut milk instead of cashew cream. We used a bit more pasta too and a little cayenne. Will definitely add this to our regular lineup. We love your recipes!

      Reply
      • Richa

        January 16, 2019 at 4:50 pm

        awesome!

        Reply
    25. Sue

      January 16, 2019 at 3:34 pm

      5 stars
      This was GREAT a thank you for sharing your recipes

      Reply
    26. Dareth

      January 11, 2019 at 6:23 am

      Hello,
      I am on the Daniel Fast at this time and can not use any yeast or regular flour, but I can use wheat flour. Will this recipe work without the yeast and using wheat flour instead? Thanks

      Reply
      • Richa

        January 11, 2019 at 9:48 am

        yes it should work fine. you might need to add more taco spices for flavor with the missing nutritional yeast

        Reply
    27. Jenalee Coburn

      September 30, 2018 at 6:08 pm

      5 stars
      Oh yum! I didnt have a tomato so i used alittle mild rotel, i did have to salt it more though! But, over all so yummy!

      Reply
    28. dabhpb

      July 20, 2018 at 9:47 am

      I just made this for a picnic tomorrow – I am going to taste it cold to see if I can take it cold or if I need to reheat it before heading out. What do you think?

      Reply
    29. Kay

      June 11, 2018 at 12:47 pm

      5 stars
      I making this for the second time in 2 weeks.I first did it after a long day and i just put all the ingredients in one pot (i used mylk instead of the cashew cream) and boiled the pasta separately then I mixed it all together and it came out absolutely delicious. This dish seems to be really fool proof, no matter how you prepare it it tastes amazing. Great recipe, loving it!

      Reply
      • Richa

        June 11, 2018 at 1:01 pm

        awesome! i like flexible recipes that everyone can work out here and there!

        Reply
    30. Kristin

      May 19, 2018 at 2:10 pm

      4 stars
      If I wanted to leave out vegan cheese or nutritional yeast what could I use as a substitute?

      Reply
      • Vegan Richa Support

        May 06, 2020 at 11:42 am

        onion powder and a 1/4 more salt

        Reply
    31. Kaia

      May 16, 2018 at 6:34 am

      I’ve read through the recipe several times but don’t see where the flour comes in? Am I blind? Haha

      Reply
      • Richa

        May 16, 2018 at 12:55 pm

        it gets blended or mixed into the cashew cream before its added to the pan

        Reply
    32. Valerie

      April 28, 2018 at 12:45 pm

      5 stars
      Made this today and it was great. Ended up serving it over red lentil pasta for added protein. YUM!

      Reply
    33. Michelle

      April 28, 2018 at 10:09 am

      5 stars
      This was absolutely fantastic. I added vegan chicken strips and some frozen corn. This will be a regular dinner in our household.

      PS – I think you’re such a rebel for using two different types of pasta 😉

      Reply
      • Richa

        April 28, 2018 at 11:10 am

        awesome! I ran out of penne 😉 and its was sunny, so i wanted to take photos anyway, else it would be some days or weeks before i would find time for the photos

        Reply
    34. DaVerne

      April 04, 2018 at 9:01 am

      5 stars
      Enjoyed this for dinner last night – the hubby went back for seconds! Leftovers for lunch today 😊. We are not vegetarians, so I added chicken. The spices are the perfect combination. I used 3 minced garlic cloves instead of granules/powder. I have a dairy allergy so I used coconut milk/cream instead with good results. Thanks for sharing your recipe. Definitely will be making this again!

      Reply
    35. Teniah

      February 23, 2018 at 9:42 pm

      5 stars
      This was so amazing! You always come up with fabulous recipes. Thanks so much for sharing this!

      Reply
    36. Nicole

      February 12, 2018 at 10:09 pm

      5 stars
      This recipe is incredible! We’ve eaten it two nights in a row now. My husband, toddler daughters and I, all love it. That’s when you know the recipe is a winner. We actually haven’t tried a recipe of yours that we didn’t like. Thank you for all the delicious recipes you post. They have made veganism a breeze.

      Reply
      • Richa

        February 12, 2018 at 11:42 pm

        so awesome! so glad you all loved it!

        Reply
    37. Cassie Thuvan Tran

      January 28, 2018 at 10:28 pm

      Looks wonderful! I definitely want to make this for my friends someday!

      Reply
    38. Terri

      January 27, 2018 at 8:25 am

      5 stars
      Made this for dinner a couple nights ago and everyone loved it (even non-vegans)! Thank you for the awesome recipe. This will definitely be a repeat dish for my family.

      Reply
      • Richa

        January 27, 2018 at 9:27 am

        Thats awesome!!

        Reply
    39. Marissa

      January 17, 2018 at 10:28 pm

      5 stars
      This turned out AMAZING! I made it with Explore Cuisine chickpea pasta. Loved how creamy it was.

      Reply
    40. Mirjam

      January 17, 2018 at 1:04 pm

      5 stars
      WOW, whant to do this tomorrow! I have a question about the quantity of the pasta….6 to 8 oz pasta for 4 people? Is that correct? Maybe I am a big pasta eater but this sounds very little to me. Thank you for all the great recipes always!

      Reply
      • Richa

        January 17, 2018 at 1:41 pm

        Maybe add some more veggies and serve with a side salad. It probably also depends on the type of pasta, I am probably a less amount pasta eater. Assume it serves 2 for you 🙂

        Reply
    41. Ida

      January 16, 2018 at 4:38 pm

      5 stars
      Absolutely awesome! Definitely a command performance for me. I followed the recipe and added a little more pepper. Very creamy and full of flavors; I’ll be making again.

      Reply
      • Richa

        January 16, 2018 at 5:25 pm

        Awesome!

        Reply
    42. Zayn

      January 15, 2018 at 10:28 pm

      This looks fantastic, I am so happy to find your website. I can’t wait to try out this recipe.

      Reply
    43. Mona

      January 14, 2018 at 6:12 pm

      5 stars
      Loved! Loved! Loved This! I didn’t have chickpeas on hand so used White Beans instead. There were no leftovers. Thank you!

      Reply
      • Richa

        January 14, 2018 at 7:47 pm

        yay!

        Reply
    44. Paula

      January 14, 2018 at 5:10 am

      This looks wonderful. I have been sick for over 3 weeks with a never ending cold. This recipe will make me happy

      Reply
    45. Jennifer H

      January 13, 2018 at 5:41 pm

      ughhh this looks so amazing! I saved it so fast!! Thank you for the new recipe! Happy New Year!

      Reply
    46. Eliane

      January 13, 2018 at 3:58 pm

      5 stars
      We did it tonight, it was great, thanks!

      Reply
      • Richa

        January 13, 2018 at 6:39 pm

        Awesome!!

        Reply
    47. Julie Bigras

      January 13, 2018 at 7:18 am

      Hello, this recipe looks yummy! but i don’t think they sell ” garlic granule” in canada, only garlic powder and garlic salt. what can i use to replace it? thanks!

      Reply
      • Richa

        January 13, 2018 at 12:23 pm

        its the same as garlic powder.

        Reply
      • Jeanne

        January 14, 2018 at 7:50 am

        4 stars
        The Bulk Barn sells minced garlic, which would be similar to garlic granules.

        Reply
      • Tambi Dalman

        September 28, 2018 at 4:59 am

        Costco sells granulated garlic, it’s great

        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