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    Home » Breakfast Recipes

    Vegan Pumpkin Baked Oatmeal (No Oil)

    Published: Oct 2, 2019 by Richa 73 Comments

    Jump to Recipe   Print Recipe

    This Vegan Pumpkin Baked Oatmeal is all things fall in a breakfast! No Flour, No refined sugar, No added oil, 1 Bowl, fall spices and amazing deliciousness. Vegan Gluten-free Soy-free Recipe Nut-free option. Jump to Recipe

    Our Vegan Pumpkin Baked Oatmeal on white plate

    This Pumpkin Baked Oatmeal is the spiced fall breakfast you need in your meal plan! Crisp edges, soft muffin like middle, each slice is fresh soft pumpkin oatmeal bar. Add toppings of choice and serve warm.

    Just 9 ingredients, no added oil, no refined sugar and just 10 minutes active time, then a wait for the bake, and out comes this amazing Vegan Pumpkin Baked oatmeal. This hearty oatmeal bake uses pureed or mashed pumpkin, pumpkin pie spice, oats, non dairy milk, maple syrup and seeds and nuts and will be a permanent fixture like my Banana Baked Oatmeal. Change up the additions to preference. Lets make this favorite breakfast or snack!

    Our Vegan Pumpkin Baked Oatmeal on white plate

    Ingredients for Vegan Pumpkin Baked Oatmeal

    • Pumpkin puree (canned or mashed roasted pumpkin), maple syrup and non dairy milk make up the wet ingredients. Use other sweeteners to substitute maple syrup.
    • Old fashioned oats, gluten-free if needed, are the oats of choice. You can also use other grain flakes such as quinoa or rice.
    • Pumpkin pie spice and coconut add flavor. Since there is no oil in this oatmeal, coconut adds a bit of fat and texture. Use other spices or blends, and omit coconut if you like.
    • Nuts such as pecans or walnuts add the texture. Omit them for nutfree
    • For nut-free, omit the nuts and use coconut milk or oat milk for non dairy milk.

    How to make Pumpkin Baked Oatmeal with Step Photos

    In a bowl add the oats, baking powder, pumpkin pie spice, salt, pecans, coconut and chia seeds. Mix to combine.

    Ingredients for our Pumpkin Baked Oatmeal in Bowls

    In the baking dish or another bowl, mix the pumpkin puree, non dairy milk and maple syrup until mixed in. Add the oat mixture and mix well for a few seconds. Even it out in the baking dish.

    Top the oatmeal with pecans and pumpkin seeds and coconut sugar or other toppings of choice.


    Pumpkin Oatmeal Mixture in a baking dish ready tobake

    Bake at 365 degrees F for 30 to 35 minutes. Let the mixture sit for another 10 mins in the oven, then remove. This helps the flavors meld and the oatmeal sets more for easy slicing. Cool for 10 mins, then slice and serve with maple syrup, yogurt, vegan butter or whipped coconut cream or other toppings.

    How to Store Pumpkin Baked Oatmeal

    Store: Store unbaked at step 4. Store baked oatmeal in a closed container in the fridge for upto 4 days.
    Reheat: Reheat the refrigerated oatmeal in a microwave or in the oven for 10 mins or so to crisp up.

    Our Vegan Pumpkin Baked Oatmeal in a Baking dish

    Can I substitute the Oats?

    Yes, use equal quantity of other grain flakes such as rice flakes or quinoa flakes. Or use quick cooking grains such as quinoa or buckwheat groats. Use 2/3 cup uncooked grains.

    Can I substitute maple syrup?

    Yes use equal amount of coconut sugar, date sugar, or other sugar, or use other sweetener of choice.

    More Oatmeal options

    • Banana Bread Baked Oatmeal GF
    • Carrot Cake Baked Oatmeal GF
    • Samoa Cookie Overnight Oats with date caramel GF
    • Mango turmeric overnight oats. GF
    • Golden Steel cut Oats GF
    • Savory Spiced Oats Hash GF

    Our Vegan Pumpkin Baked Oatmeal on white plate on a wood cutting board

    Our Vegan Pumpkin Baked Oatmeal on white plate
    Print Recipe
    5 from 25 votes

    Vegan Pumpkin Baked Oatmeal

    This Vegan Pumpkin Baked Oatmeal is all things fall in a breakfast! No Flour, No refined sugar, No added oil, 1 Bowl, fall spices and amazing deliciousness. Vegan Gluten-free Soy-free Nut-free Recipe, Makes 9 by 9 inch pan
    Prep Time10 mins
    Cook Time35 mins
    Total Time45 mins
    Course: Breakfast
    Cuisine: American
    Keyword: pumpkin oatmeal, pumpkin pi baked oatmeal, vegan pumpkin baked oatmeal
    Servings: 4
    Calories: 289kcal
    Author: Vegan Richa

    Ingredients

    • 1.75 cups (141.75 g) old fashioned oats use certified gluten-free if needed
    • 1 tsp baking powder
    • 1 tsp pumpkin pie spice or a mix of cinnamon and nutmeg
    • 1/4 tsp salt
    • 1/4 cup (24.75 g) chopped pecans or walnuts , omit for nut-free
    • 1 tbsp shredded coconut
    • 2 tsp chia seeds
    • 2/3 cup (5.76 oz) pumpkin puree (canned pumpkin, or roasted and mashed well)
    • 3-4 tbsp (59.15 ml) maple syrup
    • 1 cup  (236.59 ml) non dairy milk such as coconut or almond milk , warmed
    • optional add ins: chopped dates or raisins or dried/fresh cranberries. chocolate chips, hemp seeds
    • Topping: coconut sugar,  ,pumpkin seeds or pecans for topping

    Instructions

    • Preheat the oven to 365 deg F (185 C). In a bowl add the oats, baking powder, pumpkin pie spice, salt, pecans, coconut and chia seeds. Mix to combine.
    • In the baking dish(9 by 9 inch) or another bowl, mix the pumpkin puree, warm non dairy milk and maple syrup until mixed in. Add the oat mixture and mix well for a few seconds. Even it out in the baking dish.
    • Top the oatmeal mixture with pumpkin seeds, pecans and coconut sugar.
    • Bake for 35 minutes. Let the mixture sit for another 10 mins in the oven, then remove. Cool for 10 mins, then slice and serve with maple syrup, yogurt or whipped coconut cream or other toppings.
      Store: Store unbaked at step 4. Store baked oatmeal in a closed container in the fridge for upto 4 days.
      Reheat: Reheat the refrigerated oatmeal in a microwave or in the oven for 10 mins or so to crisp up.

    Video

    Notes

    • For nut-free, omit the nuts and use coconut milk or oat milk for non dairy milk.
    • To substitute Oats: Use other grain flakes such as quinoa or rice
    To Double: Double everything. If the mixture has too much liquid, add a few tbsp more oats. Bake in a 9 by 13 inch pan for 40 to 45 mins.
    Nutrition for 1 serve

    Nutrition

    Nutrition Facts
    Vegan Pumpkin Baked Oatmeal
    Amount Per Serving
    Calories 289 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 2g13%
    Sodium 170mg7%
    Potassium 403mg12%
    Carbohydrates 41g14%
    Fiber 7g29%
    Sugar 11g12%
    Protein 8g16%
    Vitamin A 6368IU127%
    Vitamin C 2mg2%
    Calcium 184mg18%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    ⭐️⭐️⭐️⭐️ 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

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    1. Joan

      September 27, 2022 at 12:12 pm

      5 stars
      Made this back-to-back last week!! It was sooooooooo good! I originally served it with extra maple syrup but then just ended up eating the squares like I would a muffin or flapjack. So easy to make and incredibly tasty!

      Reply
      • Vegan Richa Support

        September 29, 2022 at 12:09 pm

        Thank you Joan; a to-go snack.

        Reply
    2. Renee Erbe

      October 06, 2021 at 5:16 am

      Can i use ground flax instead of chia seeds, they are hard to digest for me.

      Reply
      • Richa

        October 06, 2021 at 2:58 pm

        Yes

        Reply
        • Donna

          November 15, 2021 at 6:39 pm

          Could I use hemp milk?

          Reply
          • Vegan Richa Support

            November 17, 2021 at 9:26 am

            that should be fine

            Reply
    3. Amanda

      October 04, 2021 at 6:18 pm

      5 stars
      This was SO good! Hit the spot on a cool, Autumn morning. Quick and easy to prepare and turned out just great!

      Reply
    4. Kat

      September 19, 2021 at 12:16 pm

      5 stars
      Oh man this was good. I was worried the pecans on the top might burn but they did not (I covered with foil). Next time might make a double batch! I thought the consistency was a bit like pancake (yum). I used flaxseed instead of chia.

      Reply
      • Vegan Richa Support

        September 21, 2021 at 6:33 pm

        Excellent! 🧁🍥🎂

        Reply
    5. Sonum

      March 14, 2021 at 12:07 pm

      5 stars
      Loved it! very simple and easy to make, will definitely be making it again with other toppings/additions.

      Reply
      • Vegan Richa Support

        March 15, 2021 at 2:59 pm

        Excellent

        Reply
    6. Jaii

      November 30, 2020 at 7:11 am

      5 stars
      This was delicious! I didn’t have rolled oats on hand, only quick oats. After reading some of the comments, I decided to follow the recipe as is except I lowered the temperature to 350F and just baked for 35 mins. I also didn’t let it sit in the oven the extra 10 mins as I was afraid it would be to dry. It didn’t come out slimy like some other commenters might have suggested. Came out perfect this way. I mixed in dates and topped with dried cranberries. thanks for sharing this recipe!

      Reply
      • Richa

        November 30, 2020 at 10:40 am

        Awesome!! Good to know!

        Reply
    7. WannaBeBakerMama

      November 29, 2020 at 8:09 pm

      5 stars
      I used less maple syrup but in hindsight, should have added the recommended amount so they could be a bit more sweet. I also didn’t use a 9×9 pan since I didn’t have one but next time I will, I think it’ll make it easier to cut these. Will be making these again, yum! 🙂

      Reply
      • Richa

        November 30, 2020 at 2:58 am

        Yes if it’s a smaller pan then bake a bit longer

        Reply
    8. WannaBeBakerMama

      November 29, 2020 at 8:28 am

      Has anyone used a round pan for this, or a loaf pan? Instead of a square one? Wondering if that would work? Thank you!

      Reply
      • Richa

        November 29, 2020 at 1:17 pm

        It will work in any pan. Loaf would make the baked oatmeal layer very thick, you can bake in 2 loaf pans

        Reply
        • WannaBeBakerMama

          November 29, 2020 at 3:42 pm

          Thank you, Richa 🙂

          Reply
    9. Diana

      November 25, 2020 at 6:37 am

      5 stars
      It’s in the oven baking right now! A perfect pre-Thanksgiving treat!

      Reply
      • Richa

        November 25, 2020 at 12:10 pm

        Yay

        Reply
    10. Chris

      October 30, 2020 at 11:52 am

      5 stars
      Yes yes and yes! Once again, another winner!!!!!!!!! This was so dang good ! I have to restrain myself from eating more than one serving!

      It came out perfectly.

      Thanks for the recipe!
      Chris-

      Reply
      • Richa

        October 30, 2020 at 1:32 pm

        Yay❤️❤️

        Reply
    11. Monica

      October 04, 2020 at 9:42 pm

      5 stars
      I added in raisins and topped with pumpkin seeds. Ate it for dessert topped with ice cream. Tomorrow I’ll top with fresh berries and have it for desert. Delicious!

      Reply
      • Richa

        October 05, 2020 at 9:17 am

        Awesome

        Reply
    12. Deborah

      May 20, 2020 at 3:24 pm

      This looks wonderful! I have everything but the chia. Are the chia seeds necessary to make this?

      Reply
      • Vegan Richa Support

        May 21, 2020 at 2:51 pm

        You can sub ground flax. The chia seeds act as a binder in place of eggs.

        Reply
    13. Jasu

      May 20, 2020 at 9:43 am

      5 stars
      I love your recipes! They are so simple n instructions are clear! It will be nice to see more pics, I sometimes get confused about the expected consistency. Thanks Richa!!!

      Reply
      • Vegan Richa Support

        May 20, 2020 at 2:01 pm

        Thank you! Visuals definitely help

        Reply
        • Shannon

          October 10, 2021 at 9:59 am

          What does it mean to leave in oven for 10 min? Just turn off the oven and leave door closed?

          Reply
          • Richa

            October 10, 2021 at 2:46 pm

            Yes

            Reply
    14. Darlene

      April 09, 2020 at 8:58 am

      5 stars
      I made this for my husband & I, had it for breakfast this morning. The flavors & aroma had everything I was looking for, a drizzle of warm pure maple syrup, very comforting! Thanks for all your wonderful recipes 👍

      Reply
    15. Denise J.

      March 21, 2020 at 10:18 am

      5 stars
      Hi Richa,

      I made two batches of these the other day and they were delicious, not to mention, easy to throw together.
      I made the first as written along with the addition of 1.5 TBSPS hemp seeds. The second batch I added dried cranberries and candied ginger. Used an 8 X 8 pan, keeping it in the oven a bit longer. My husband and I ate them in 3 days or so.
      I will be making some more today maybe adding dried mulberries.

      Also today, I’ll be making your Aloo Gobi wrap which looks AMAZING!!!!!!

      Just want to say THANK YOU for sharing all of your recipes and for your attention to detail. Your directions are clear and concise, and ANY questions one might have, whether it be substitutions, pan size, alternate ingredients, oil/no oil, etc., etc, you’ve already thought of them and answered BEFORE they’re asked. Its always a good idea to read through any recipe first.

      I hope that you and your family, of course, along with Chewie 🐶 are doing well and hanging in there during this unsettling time. Stay healthy, and remember to breathe.

      God bless!

      Reply
    16. Roseann Magda

      January 26, 2020 at 1:30 pm

      5 stars
      I just made this today, and it is delicious. It’s just as easy as you say in the recipe. Of course, we all make changes, but the only thing I did differently was use an 8″ x 8″ pan, for the simple reason that I don’t have a 9″ x 9″ pan. The texture is perfect. I did add dates, as you suggested, and that worked out great. This recipe is a keeper.

      Reply
    17. Sarah Thomas

      January 19, 2020 at 5:09 am

      5 stars
      Made this this morning. Yummy. I think next time I’ll cut back on the maple syrup to 2 tablespoons since the raisins I added were very sweet on their own. I used an 8×8 pan since that’s what I had. It worked fine. I will definitely make this again.

      Reply
      • Richa

        January 19, 2020 at 5:56 pm

        aweesome

        Reply
    18. Bobbye

      January 15, 2020 at 6:36 am

      5 stars
      Easy and delicious! I keep all these ingredients in my pantry so it wasn’t a lot of fuss. Thank you for this new treat in my breakfast rotation!

      Reply
    19. Yes I'm Scottish

      January 12, 2020 at 2:25 pm

      You use the word “oatmeal”, but photos show rolled oats. There’s a world of difference …

      I’ve yet to find oatmeal in Portugal. Do you have a source?

      Reply
      • Richa

        January 12, 2020 at 3:10 pm

        oatmeal is used for a coarse meal of oats as well as a dish made with rolled oats. Tthis is a dish made with rolled oats. use regular rolled oats

        Reply
    20. Kim

      January 09, 2020 at 9:29 am

      How many servings is this, please? Nutritionals are based on a serving and I don’t see portion size anywhere.

      And could you freeze this? I batch cook for my senior dad, and everything goes in the freezer.

      Thanks!

      Reply
      • Richa

        January 09, 2020 at 10:12 am

        it makes 9 by 9 inch dish and 4 servings. yes, you can freeze it. it might get a bit more moist, toasting it might help before serving

        Reply
    21. Wendy

      December 30, 2019 at 5:14 pm

      5 stars
      So easy and tasty. Just the right amount of sweetness too. I ate the first serving like a bar on the go and then this morning with banana and almond milk poured over.
      I will definitely be making this again.

      Reply
      • Richa

        December 30, 2019 at 6:20 pm

        awesome!

        Reply
    22. Kim Green

      November 09, 2019 at 9:56 am

      5 stars
      I made this for breakfast today and it was excellent. I had to start with cooking some of my halloween pumpkin that had been destined for the compost bin because I had no canned pumpkin but it work fine. I stuck very close to the recipe but I only have a 11” x 9” pan so I increased the recipe by about a third (fully 2 cups of oats and 2 cups of liquid).
      We ate it topped with yoghurt (non-vegans) and cashew milk (vegan) and it was excellent and everyone enjoyed it. It was very fast and easy to make. I will make it again.

      Reply
      • Richa

        November 09, 2019 at 5:47 pm

        Awesome!

        Reply
    23. Oz

      October 17, 2019 at 2:13 pm

      5 stars
      I just made this for breakfast and it was perfect for a chilly morning. I added chopped dates and vanilla extract to the batter and I used date syrup instead of maple syrup. It came out delicious! Thank you!

      Reply
      • Richa

        October 17, 2019 at 2:39 pm

        awesome!

        Reply
    24. JJ

      October 15, 2019 at 11:35 am

      5 stars
      Great recipe!! easy breakfast, excited to eat it as a snack for the rest of the week.

      Best baked oatmeal recipe I’ve tried so far.

      Reply
      • Richa

        October 15, 2019 at 12:05 pm

        yay!!

        Reply
    25. Brad A Capello

      October 12, 2019 at 9:25 pm

      Ok, looks amazing! But, what did you top it with? Coconut Whip?

      Reply
      • Richa

        October 16, 2019 at 4:56 pm

        yes whipped coconut cream (coco whip)

        Reply
    26. Brenda Lee Allor

      October 09, 2019 at 8:20 pm

      5 stars
      These are wonderful! Better than the sugary bars in the store. Made them this morning. All gone .

      Reply
      • Richa

        October 09, 2019 at 11:09 pm

        awesome!!

        Reply
    27. Michele

      October 08, 2019 at 9:57 am

      5 stars
      I made the terrible mistake of following the recipe the first time and not DOUBLING it! This is by far everyone’s favorite in my house. I have made it three times so far and I literally have to fight for my piece. This is SO good! Now I double it and bake it in a 9×13, added 5 minutes to cook time. Perfect!!

      Reply
      • Richa

        October 08, 2019 at 10:21 am

        😀 awesome! i’ll add not to double!

        Reply
    28. Tiffani

      October 08, 2019 at 9:00 am

      I’m definitely going to try this. Yum!

      Reply
    29. Karen

      October 08, 2019 at 6:30 am

      Made this today and it was delish.

      Reply
      • Richa

        October 08, 2019 at 10:23 am

        Thanks!! Please add a rating when you make again! helps people and search engines:)

        Reply
    30. Alex

      October 07, 2019 at 5:12 pm

      I ended up using a sweet potato instead of pumpkin – generally prefer the taste to the pumpkins I can readily buy in my supermarket. I added some cranberries on top along with the pumpkin seeds, as well as some ginger and allspice into the batter, with a sprinkling of white sugar as it was what I had. I also used whey leftover from some homemade yogurt and some dairy milk. The baked oatmeal was very nice – it really did turn out like soft oatmeal bars! They are not super sweet which is nice, but have such a wonderful aroma. Had them with some yogurt and they were super nice. If you’re looking for a nice snack, I recommend these!

      Reply
      • Richa

        October 07, 2019 at 5:42 pm

        Awesome!! Thanks! Please do add a rating!!

        Reply
    31. Derek Holder

      October 05, 2019 at 6:42 am

      5 stars
      Simple and delicious!

      Reply
      • Richa

        October 05, 2019 at 11:50 am

        thanks!!

        Reply
    32. R Irene Raymond

      October 03, 2019 at 6:59 pm

      5 stars
      This was FABULOUS!! Thank you!!

      Reply
      • Richa

        October 03, 2019 at 7:20 pm

        Thanks!!

        Reply
    33. Julie

      October 03, 2019 at 3:43 pm

      What size baking dish did you use?

      Reply
      • Richa

        October 03, 2019 at 3:46 pm

        oops forgot to add the size. its 9 by 9 inch

        Reply
    34. Allysen

      October 03, 2019 at 12:16 pm

      Lovely recipe! I recently tried making baked oatmeal and it was too “slimy”…I am sure it was the recipe but wonder what texture this has? thank you!

      Reply
      • Richa

        October 03, 2019 at 12:19 pm

        i dislike slimy oatmeal. this is almost like soft pumpkin oatmeal bars! no slime.
        It might be the type of oats or maybe too much liquid. Quick cooking oats will get slimy, these are old fashioned oats and with just enough moisture so they bake into soft bars. What oats did you use?

        Reply
        • Allysen

          October 03, 2019 at 12:21 pm

          5 stars
          Thank you! yes…I winged it and it was inedible lol. I will definitely try this. thank you!

          Reply
    35. Kim

      October 03, 2019 at 11:39 am

      5 stars
      just made this this morning for breakfast so yummy ❤️ I used flax instead of chia cuz that’s what I had. Used coconut milk (almond allergy) with hemp seed, date and cashew mix in’s. If you’re single like me it works great to half the recipe and make in a loaf pan 👍

      Reply
      • Richa

        October 03, 2019 at 11:41 am

        Thank you Kim!!

        Reply
    36. Brenda

      October 02, 2019 at 4:01 pm

      I see you mentioned bananas at the very end of the recipe. Are there bananas in this? If so, how much. Thank you – this looks wonderful!

      Reply
      • Richa

        October 02, 2019 at 4:28 pm

        there isnt 🙂 i copied the questions from my banana baked oatmeal post, hence the banana ended up there. here the banana one, you can use half banana, half pumpkin 🙂 https://www.veganricha.com/2019/09/banana-bread-baked-oatmeal-vegan.html

        Reply
        • Laura

          October 03, 2019 at 1:35 am

          Yum. I like the idea of mixing the pumpkin and banana. Sometimes I dont have enough of one ingredient and this would Make an easy sub and variation.
          Thinking I will sub flaxmeal for the chia to help it set up.

          Reply

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