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    Home » Asian Vegan Recipes

    Vegan Okonomiyaki – Cabbage Carrot Pancakes

    Published: Mar 26, 2015 · Modified: Feb 7, 2018 by Richa 78 Comments

    Jump to Recipe   Print Recipe

    Vegan Okonomiyaki – Cabbage Carrot Pancakes. Japanese Okonomiyaki made vegan. Served with home made tonkatsu sauce.Makes 5 to 6 pancakes

    Jump to Recipe   

    Vegan Okonomiyaki Pancakes |Vegan Richa

    Easy weeknight fix up. Vegan Okonomiyaki Pancakes. Chop up the veggies, make the pancake mix, cook on stove top and done.

    Okonomiyaki are usually made with eggs, veggies and meats. Of course we use whatever veggies we have on hand. Chickpea flour adds color and a slight egg flavor with the kala namak. Add veggies of choice, mushrooms, add more nori and serve with okonomiyaki sauce, vegan mayo and picked ginger. Use all chickpea flour to make these gluten-free

    One thing I need to learn to do more of this year is scheduling. Currently I don’t schedule anything unless really needed. Everything that gets posted on the blog, on facebook and other social media is organic. it depends on what I made that week or what I am craving and my mood basically 🙂 We made these yesterday and even though i have a few posts in drafts like a Boston Cream pie cake, these make it to the blog today! This definitely does not scale well. The planning helps clears up the weekend and vacation and reduces all the instant reactive work. Always more things to learn!


    Vegan Okonomiyaki Pancakes |Vegan Richa


    More quick meals from the blog. 

    • Vegan Chickpea Noodles with Garlic Tomato Sauce
    • Chickpea Flour Vegan Omelette. Pancake with Onions and…
    • Vegan Lentil Quinoa Loaf, 
    • Chickpea flour pancakes with cauliflower and shiitake

    The tonkatsu sauce is inspired by Nami’s easy sauce recipe.

    Vegan Okonomiyaki Pancakes |Vegan Richa

     

    Print Recipe
    4.85 from 19 votes

    Vegan Okonomiyaki - Cabbage Carrot Pancakes

    Vegan Okonomiyaki - Cabbage Carrot Pancakes. Japanese Okonomiyaki made vegan. Served with home made tonkatsu sauce.Makes 5 to 6 pancakes
    Prep Time20 mins
    Cook Time25 mins
    Total Time45 mins
    Course: Snack
    Cuisine: Japanese
    Servings: 3
    Calories: 245kcal
    Author: Vegan Richa

    Ingredients

    Pancakes:

    • 1/2 (0.5 ) head of cabbage
    • 3/4 cup (96 g) carrots
    • 1/2 (0.5 ) red or green bell pepper
    • 2 tbsp scallions
    • 1 inch ginger minced
    • 2 tsp rice vinegar
    • 1 tbsp soy sauce
    • 1/2 tsp (0.5 tsp) salt
    • 1/4 tsp (0.25 tsp) white pepper
    • 1 tbsp nutritional yeast
    • 1 tsp miso optional
    • 1/8 tsp (0.13 tsp) Indian black salt kala namak- optional
    • 2 tsp crumbled nori sheets or 1/2 tsp togarashi - optional
    • 3/4 cup (93.75 g) unbleached white flour
    • 1/4 cup (30 g) chickpea flour
    • 1/2 tsp (0.5 tsp) baking powder optional
    • 2 to 4 tablespoons water

    Easy Tonkatsu sauce:

    • 1 tbsp ketchup
    • 1 tbsp vegan worcestershire sauce or whatever sauce as we refer to it in my house 😉
    • 1/2 tsp (0.5 tsp) sugar
    • a few tsp water

    Instructions

    • Shred all the veggies. Add vinegar, and everything through nori sheets keep aside for 10 minutes.
    • Sifft in the flours + baking powder into the bowl and mix in. Add a little water to make a mix that can spread. You might not need much as the veggies leak a lot of water depending on how you shred them.
    • Heat a pan over medium heat, add oil. Spread the batter to even it out into 1/4 to 1/2 inch thick pancake and cook for 5 to 7 minutes per side.
    • Serve with the tonkatsu sauce, vegan mayo and pickled ginger if you have some.
    • Tonkatsu sauce: Mix all the ingredients until well combined and serve.

    Notes

    For Variations: add chopped mushrooms, vegan coconut bacon, vegan sausage crumbles, other veggies. 
    Nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Vegan Okonomiyaki - Cabbage Carrot Pancakes
    Amount Per Serving
    Calories 245 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Sodium 614mg27%
    Potassium 716mg20%
    Carbohydrates 49g16%
    Fiber 7g29%
    Sugar 11g12%
    Protein 10g20%
    Vitamin A 6355IU127%
    Vitamin C 85.4mg104%
    Calcium 122mg12%
    Iron 3.5mg19%
    * Percent Daily Values are based on a 2000 calorie diet.

    Vegan Okonomiyaki Pancakes |Vegan Richa

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    1. Shelley

      October 06, 2022 at 1:15 pm

      5 stars
      So yummy! Is the cabbage supposed to be a little crunchy in the pancake? I used green cabbage, but might go for savoy cabbage next time since it seems softer.

      Reply
      • Vegan Richa Support

        October 08, 2022 at 6:17 pm

        Oh! It’s supposed to be just a little crunchy~ especially if you shred all the veggies really small. But savoy would definitely be softer.

        Reply
    2. Haley

      March 03, 2022 at 5:41 pm

      Yum, this turned out delicious! I used a whole nori sheet instead of 2 tsp and it smelled sooo good. Had it with spicy mayo.

      Reply
      • Vegan Richa Support

        March 06, 2022 at 9:59 am

        Nice

        Reply
    3. Miranda

      December 31, 2021 at 2:15 am

      This did not work at all for me. Pancakes fell apart in the pan, nothing to bind it together.

      Reply
      • Richa

        December 31, 2021 at 4:04 am

        The flour is the binder. Add more flour as needed. Did you change anything?

        Reply
    4. Lauren

      December 28, 2021 at 1:45 am

      4 stars
      Needed a bit more flour to make the batter due to the amount of veg I had, so doubled up on the chickpea flour. Replaced capsicum with grated pumpkin, as it’s all I had. Also used soy milk in place of water. Held together well and very tasty, thank you!

      Reply
      • Vegan Richa Support

        December 28, 2021 at 11:52 am

        pumpkin – yummy & nutritious!

        Reply
    5. Deborah

      November 26, 2021 at 9:51 pm

      5 stars
      This recipe is delicious. One note though: half a head of cabbage varies widely depending on the size of the cabbage. The first time I made this recipe, I used half a head of cabbage. I had to double the batter recipe.

      Another commenter asked about this and was told to start with about two cups of shredded cabbage and increase as needed. I wish I had seen that comment before making the recipe.

      Reply
      • Vegan Richa Support

        December 01, 2021 at 9:45 am

        you may like this instead https://www.veganricha.com/tofu-scramble-and-scramble-seasoning/

        Reply
    6. Carla

      October 28, 2021 at 10:16 am

      5 stars
      I’ve been making these a bunch. So good and super easy – thank you!

      Reply
      • Vegan Richa Support

        October 29, 2021 at 1:24 pm

        thanks for popping in

        Reply
    7. Jordan

      June 16, 2021 at 4:21 am

      5 stars
      I make this gluten free by using a total of 3/4 cup chickpea flour instead of plain plus chickpea in the recipe as printed. The best recipe! Love it.

      Reply
      • Vegan Richa Support

        June 17, 2021 at 4:32 pm

        good to know, thank you!

        Reply
    8. Katie

      March 28, 2021 at 6:18 am

      5 stars
      I made these last night and I woke up thinking about them because they were so good! I added a couple potatoes and made a vegan spicy chili garlic aioli to go with the tonkatsu sauce. Thanks for the recipe! Cant wait to make it again!

      Reply
      • Vegan Richa Support

        March 29, 2021 at 8:25 pm

        wow Okonomiyaki dreams; yummy

        Reply
    9. Sue

      March 16, 2021 at 8:12 am

      Delicious! We followed the recipe and added mushrooms. We found we needed to keep adding water to get it the right consistency. It was a perfectly delicious and satisfying meal. Thank you!

      Reply
      • Vegan Richa Support

        March 17, 2021 at 3:41 pm

        nice twist

        Reply
    10. Kathy Schneider

      March 13, 2021 at 8:30 am

      Looks yummies!
      Can’t wait to go to work on my red cabbage smiling in the fridge!!

      Reply
    11. Sommer Foster

      January 27, 2021 at 9:42 am

      When do you add the soy sauce, salt, yeast, miso and nori. The instructions aren’t that clear.

      Reply
      • Vegan Richa Support

        January 27, 2021 at 1:03 pm

        In step 1: Shred all the veggies. Add vinegar, and everything through nori sheets keep aside for 10 minutes. (you add all listed from the top of ingredients up to and including the crumbled nori.). 13 items. hope this clears things up

        Reply
        • Sommer

          January 27, 2021 at 1:12 pm

          Oh sorry, I guess I missed that. Thanks.

          Reply
          • Vegan Richa Support

            January 29, 2021 at 4:00 pm

            no problem =)

            Reply
    12. Luisa

      May 30, 2020 at 2:20 am

      Delicious but I must have over shredded the veg as the batter was wayyyyy too sloppy.i
      I shall try adding more flour to the remaining batter!

      Reply
      • Richa

        May 30, 2020 at 5:43 pm

        Yes that will very likely lead to lot of moisture leaking from the veggies. Fine shred means more moisture

        Reply
    13. Will

      May 20, 2020 at 2:50 pm

      What does this mean, please?
      “Shred all the veggies. Add vinegar, and everything through nori sheets keep aside for 10 minutes.”

      Reply
      • Vegan Richa Support

        May 21, 2020 at 2:57 pm

        Hi! It means shred all of the veggies into a bowl then add everything listed in the ingredients from rice vinegar to the ingredient before “nori sheets”. So mix these ingredients into the shredded veggies then set bowl full of this to the side for 10 minutes: rice vinegar, soy sauce, salt, white pepper, nutritional yeast and miso paste.

        Reply
        • Will Rankin

          May 22, 2020 at 6:21 am

          Thanks Richa! So at what point do you add the nori sheets? Anyway, I made this recipe and it was delicious!

          Reply
          • Vegan Richa Support

            May 22, 2020 at 8:22 pm

            awesome! add with the flour.

            Reply
    14. AnimalsAll

      April 20, 2020 at 8:19 pm

      5 stars
      I’ve been using this recipe, with some mild variations (eg. wholemeal SR flour only, peas, Obento sushi seasoning, spring onions, more carrots & ginger) for about 2 years. Each time the okonomiyaki just seem to get more delicious and more non-vegans ask for the recipe. I’m currently in protective isolation with my 91yo Mum (with early-stage dementia). She usually lives at home with help from family and private carers each day, but Covid made that too risky. She isn’t vegan, but this is one vegan dish she really loves and never tires of. I’ve discovered that prior to cooking, the mixture can be frozen for several weeks. Also, many of the ingredients last a long time before preparation. Partly as a result, I’ve been able to reduce Mum’s risk of exposure to Covid by only going shopping (with PPE) once every 3-4 weeks. Thank you so much for this. I must look at your other peaceful recipes. If all humans embraced veganism, Covid wouldn’t exist and climate change could be halted. Good luck!

      Reply
    15. Bg

      April 19, 2020 at 9:55 am

      5 stars
      We loved this. Thank you! I used cabbage, beet, celeriac, and turnip. I used a box grater for all of it. I had a lot of veg maybe 5 cups so I used the customizing metric on your site (loveit) and made a recipe for 8 people. We loved them. I have sent it to 2 friends:). Refrigerated all the leftover (there are 3 of us). We also put some vegan mayo (fabanaise) on them as that is how we get them at out favorite Japanese restaurant. This is a keeper!! Thank you

      Reply
      • Vegan Richa Support

        April 19, 2020 at 12:48 pm

        Excellent, thanks!

        Reply
    16. Brittny

      February 17, 2020 at 1:18 pm

      What temp in the oven would you recommend baking them at? Our stovetop situation is sad.

      Reply
      • Richa

        February 17, 2020 at 1:47 pm

        400 deg F

        Reply
        • Brittny

          February 18, 2020 at 9:01 pm

          Would you still do the 5-7 minutes per side and take out to flip?

          Reply
          • Richa

            February 19, 2020 at 11:04 am

            it will takae much longer for baking. prob 15 mins then flip

            Reply
    17. Ania

      May 15, 2019 at 6:23 pm

      5 stars
      Delicious! Thank you for this recipe. I had the pancakes with spicy pickled carrots and it was a perfect combination!

      Reply
      • Richa

        May 16, 2019 at 11:42 am

        awesome

        Reply
    18. Jen

      July 17, 2018 at 9:31 pm

      5 stars
      Delicious – I made these last night and they were a winner all round. Everyone loved them, thanks Richa.

      Reply
      • Richa

        July 18, 2018 at 12:23 am

        awesome!

        Reply
    19. Sam

      May 07, 2018 at 4:23 pm

      Should the dough be “dry” like sweet pancakes, or is it normal to be on the wet side, if properly cooked? I never get them or similar things absolut right. Even when they are extra thin and cocked longer. But anyway a nice recipe. 🙂

      Reply
      • Richa

        May 07, 2018 at 5:23 pm

        its a stiff batter. Thinly sliced or shredded veggies and thin pancakes do well. With thicker pancakes or bigger veggies, it would take longer to cook. Adjust based on your pan. Some thinner pans might burn some parts before the cooking is done.

        Reply
    20. Windi

      February 17, 2018 at 8:26 am

      Do you think I could use white bread flour or cake flour as a sub here for regular flour?

      Reply
      • Richa

        February 17, 2018 at 10:43 am

        white bread flour will work

        Reply
    21. Ms_Rach

      January 04, 2018 at 7:19 pm

      5 stars
      Yum, excellent! We loved this as a side dish to a bowl of ramen. I wasn’t sure how/when to mix the flour with veg so mix was a little gummy, but the flavor is killer, I’ll figure it out.

      Reply
      • Richa

        January 05, 2018 at 11:11 am

        awesome! maybe it needed to cook longer? you can also spread the mixture a bit more to make a thinner pancake so it doesnt get gummy.

        Reply
    22. Natalie

      November 06, 2017 at 11:38 am

      5 stars
      I just made these okonomiyaki for dinner and I must say this is a great recipe! I slightly changed the flour, I used 1/2 c. of gram flour and 1/2 c. of wholemeal wheat flour since this was all I had in my cupboard, but it worked. I also added some self-made vegan mayo (oil, soy drink, cider vinegar and guar gum) as a topping to get the classic okonomiyaki flavour.
      That was really delicious, it’s the kind of recipe that fills your belly and puts a broad smile on your face, thank you so much for this! I will definitely try out more of your stuff.

      Reply
    23. Jeff

      September 10, 2017 at 10:50 am

      Looking forward to these. Your recipe looks the best of those I’ve seen on line. Although, I wonder about not using an egg substitute, i.e. Flax seed egg, for binding. All other vegan okonomiyaki recipes seem to use them.

      Reply
      • Richa

        September 11, 2017 at 2:08 pm

        With regular flour, you dont necessarily need a flax egg. You can add one if you like

        Reply
    24. jess

      June 23, 2017 at 7:55 pm

      I’m just making this now can’t wait to put them in the pan xxx

      Reply
    25. Cameron

      July 30, 2016 at 8:58 am

      Hi what size is the cabbage you used? Because when I shredded up my half i ended up with like 8 cups which I think is too much..

      Reply
      • Richa

        July 30, 2016 at 6:44 pm

        yes, that sounds like a lot. start with 2 cups cabbage and add more if there is enough batter. The mixture should be more veggies than batter somewhat like latkes.

        Reply
      • Cap'n Dave

        October 01, 2018 at 11:21 am

        I know this was from two years ago, but I thought I’d chime in for those just reading (like I am).

        For this recipe, you’ll likely want a very small head of cabbage – think “about a little larger than a softball” size. You may want to blanch it first, as that will cause it to shrink a bit.

        As Richa said, roughly 2 cups or so. An alternative is to pick up a bag of already shredded cabbage from somewhere like Whole Foods or Trader Joe’s. That’s about the amount you’d need right there.

        This being said, I’m off to Trader Joe’s myself for the ingredients! I’m having these for tomorrow’s breakfast with a little miso soup and rice!

        Reply
    26. MJ

      November 03, 2015 at 10:15 pm

      5 stars
      While this was no “easy weeknight fix up” (my fault since I doubled the recipe, didn’t use a food processor and had a baby to contend with), my husband and I totally enjoyed these delicious pancakes! And we’re freezing two more dinners’ worth of pancakes for a a really quick fix up in the future. Thank you for this recipe!

      Reply
      • Richa

        November 03, 2015 at 11:12 pm

        Awesome!! the food processor helps or someone you can delegate the chopping to 🙂

        Reply
    27. Ricky

      August 12, 2015 at 7:50 pm

      5 stars
      Chope up the veggies.

      Reply
    28. Claudia

      July 10, 2015 at 4:04 am

      5 stars
      Taste so good !

      Reply
    29. Morgan

      July 07, 2015 at 10:40 pm

      I second what Pongodhall said… this will be a regular for us. It’s delicious and my children absolutely loved them. I used red bell peppers, broccoli, carrots, and zucchini for my veggie blend — worked perfectly. Another wonderful recipe by you… cannot wait for your cookbook to arrive!

      Reply
    30. Pongodhall

      June 22, 2015 at 10:38 pm

      These are so good! Thank you, yet again, richa.
      Put in my regular file. This sounds ordinary. It is not for this is the file that I keep the things I love the best!
      We have these regularly and they are ones to present to guests. Menu for week or fortnight list a nightmare without my special book you see.
      I love them because they use my favourite vegetables and I also use gf (sorry richa) yes, the dreaded! It is a lovely, simple but oh so tasty and filling lunch for us. They are very portable.
      I had to travel a good way yesterday, out for most of day, no gf nor vegan (tut!) so… Out comes my portables and I get to eat (enjoyably too).

      Reply
    31. Nina

      June 07, 2015 at 12:14 pm

      I am reading trough all your posts and I’m reading ‘a Boston cream pie cake in the drafts’ …. Can we have that recipe please pretty please 😀 😉 ♡

      Reply
      • Richa

        June 07, 2015 at 1:18 pm

        i wanted to make a gf cake before that one and post it with both the regular sponge cake and gf sponge cake options. sigh gf baking.

        Reply
        • Nina

          June 11, 2015 at 4:09 am

          Oohhh gf baking is like c real science right… I’ve noticed that I do better when I bake gf ‘stuff’ , but I’m always happy that there are others doing the thinking for me and I just have to follow the recipe (shame on me)

          Reply
    32. Jenn

      June 03, 2015 at 9:28 pm

      5 stars
      Made these, came out great, esp awesome with that sauce!

      Reply
    33. Crystal

      April 25, 2015 at 12:45 pm

      These look delicious!! My three year old daughter is allergic to chickpeas. What would be a good substitute (besides nut flours…she’s allergic to those as well) for the chickpea flour? Thanks!

      Reply
      • Richa

        April 25, 2015 at 12:46 pm

        use unbleached white flour. If gluten is an issue, then use oat flour+ rice flour + a little starch.

        Reply
    34. Lisa

      April 05, 2015 at 2:15 pm

      3 stars
      Hi Richa, I made these this morning. They worked out pretty well! I’d have to practice getting the thickness of the pancake, the cooking temp, and the cook time down — some of them seemed a bit mushy inside, like not cooked enough all the way through, while getting too dark outside. It was a lot of work and made a huge mess in my tiny kitchen! But they were nice overall, and I’d try them again. The katsu sauce was yummy; I used Annie’s Worcestershire for the first time, and it was great. Also I stirred Tapatio Mexican hot sauce into Just Mayo, and that was a tasty sauce as well. Thanks for the recipe.

      I’m trying your Kung Pao Lentils tonight — I’m on a Vegan Richa roll here. ☺️

      Reply
      • Richa

        April 05, 2015 at 6:05 pm

        Awesome! use a really thick bottom heavy pan, make thinner pancakes and cook on lightly lower heat so they dont brown too quickly. it depends on the pans and stove. i used a food processor to process te veggies, so it wasnt that big of a clean up 🙂

        Reply
        • Conhumdrum

          April 15, 2018 at 6:17 am

          I don’t have a shredder on my food processor, but if I can just throw them in there anyway that would make this dish heaps quicker! Do you think that would work? I too made them too thick because I found it a bit unclear when just reading the instructions.

          Reply
          • Richa

            April 15, 2018 at 10:32 am

            yes you can use the regular blade. Chop the veggies into roughly equal size according to your processor size. then pulse in bursts of 5 seconds until coarsely shredded.

            Reply
    35. Cassie

      March 27, 2015 at 11:12 am

      I love cabbage pancakes! 🙂

      Reply
    36. Caitlin

      March 27, 2015 at 6:25 am

      these look awesome. i love the idea of a savory pancake. especially with cabbage. yummm.

      Reply
    37. Jody

      March 27, 2015 at 12:21 am

      Oh my goodness, I’m so excited to make this! I lived in Japan when I was 17 as an exchange student and I absolutely love okonomiyaki! It was one of my favorite foods there. So excited to make them vegan and introduce them to my husband as well!

      Reply
      • Richa

        June 03, 2015 at 4:44 pm

        5 stars
        yay!

        Reply
    38. Mae

      March 26, 2015 at 8:00 pm

      This looks like something I’d order in a restaurant. Wish I could try it right now! I agree with IR about natural creativity, but at the same time I know what you mean because I am the same way! I never schedule anything and I always do just fine, but there is a whole lot of scatterbrained-ness that goes along with it!

      Reply
    39. ...

      March 26, 2015 at 7:29 pm

      What brand of vegan worcestershire sauce do you recommend?

      Reply
      • Richa

        March 26, 2015 at 7:48 pm

        i use Annie’s

        Reply
    40. IR

      March 26, 2015 at 6:09 pm

      This looks delicious!! Scheduling is important, but natural creativity should not be repressed =)

      Reply
      • Richa

        March 26, 2015 at 7:02 pm

        🙂

        Reply

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