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    Home » italian

    Vegan Rose Sauce Farfalle Pasta with Roasted Veggies

    Published: Apr 2, 2018 · Modified: Feb 22, 2019 by Richa 62 Comments

    Jump to Recipe   Print Recipe

    Vegan Rose Sauce Farfalle Pasta with Roasted Veggies. Easy Vegan Tomato Cream Sauce, serve with farfalle or other pasta, roasted veggies and vegan parm. Soyfree Recipe. Can be gluten-free, nut-free  Jump to Recipe

    Vegan Rose Sauce Farfalle Pasta with Roasted Veggies. Easy Tomato Cream Sauce, serve with farfalle or other pasta, roasted veggies and vegan parm. #Vegan #veganricha #Soyfree #Recipe. Can be #glutenfree #nutfree | VeganRicha.com 

     I have been craving a variety of pasta sauces and dishes lately. This Rose sauce comes together really quickly, is silky, creamy, tomatoey, herby and just perfect for a Spring Dinner or lunch.

    I roasted up some veggies that I had to use up with garlic and olive oil to top the pasta. Use whichever veggies you like. Roasted cauliflower or broccoli, asparagus and others will work as well. While the veggies, roast, cook the pasta and blend the rose sauce. The sauce uses tomato sauce, herbs, cashews all blended to make a quick silky sauce. It can also be made nut-free, see recipe notes section for option. I love a crisp breadcrumb, garlic, parm topping on this dish. The crisp sprinkle over creamy sauce is amazing!

    Serve warm with pasta of choice and topping as roasted veggies, vegan parm/garlic breadcrumb, pepper flakes and fresh basil. 

    Vegan Rose Sauce Farfalle Pasta with Roasted Veggies. Easy Vegan Rose Sauce, serve with farfalle or other pasta, roasted veggies and vegan parm. #Vegan #veganricha #Soyfree #Recipe. Can be #glutenfree #nutfree | VeganRicha.com


    Vegan Rose Sauce Farfalle Pasta with Roasted Veggies. Easy Vegan Tomato Cream Sauce, serve with farfalle or other pasta, roasted veggies and vegan parm. #Vegan #veganricha #Soyfree #Recipe. Can be #glutenfree | VeganRicha.com

    If you try this recipe, do let me know how you liked it, served it or other notes suggestions in the comments below. 

    More amazing Pasta from the blog

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

    To make this higher protein, add some black pepper chickpeas from my Roasted Red pepper sauce pasta post! Whats your current favorite pasta/sauce? 

    Vegan Rose Sauce Farfalle Pasta with Roasted Veggies. Easy Vegan Rose Sauce, serve with farfalle or other pasta, roasted veggies and vegan parm. #Vegan #veganricha #Soyfree #Recipe. Can be #glutenfree and #nutfree | VeganRicha.com

    Vegan Rose Sauce Farfalle Pasta with Roasted Veggies. Easy Vegan Rose Sauce, serve with farfalle or other pasta, roasted veggies and vegan parm. #Vegan #veganricha #Soyfree #Recipe. Can be #glutenfree | VeganRicha.com
    Print Recipe
    4.92 from 25 votes

    Vegan Rose Sauce Farfalle Pasta with Roasted Veggies.

    Vegan Rose Sauce Farfalle Pasta with Roasted Veggies. Easy Vegan Rose Sauce, serve with farfalle or other pasta, roasted veggies and vegan parm. Vegan Soyfree Recipe. Can be gluten-free
    Prep Time10 mins
    Cook Time30 mins
    Total Time30 mins
    Course: Main Course
    Cuisine: Italian, Vegan
    Servings: 3
    Calories: 372kcal
    Author: Vegan Richa

    Ingredients

    Roasted Veggies:

    • 2-3 (2) Carrots
    • 1 zucchini
    • 1 tsp extra virgin olive oil
    • 1/4 tsp (0.25 tsp) salt
    • 1/4 tsp (0.25 tsp) black pepper
    • 1/2 tsp (0.5 tsp) garlic powder
    • 1/2 tsp (0.5 tsp) basil

    Pasta + Sauce:

    • 6 to 7 oz farfalle , use gluten-free pasta if needed
    • 10 to 12 oz tomato sauce , (about 1 cup ) or puree tomatoes and use 1 cup of the puree
    • 1/3 cup (43 g) cashews (soaked for 15 mins if needed) 1/4 to 1/3 depending on the creaminess you want
    • 2 tsp flour , use rice flour for gluten-free
    • 1 tsp onion flakes or 1/4 cup sauteed onion
    • 3/4 tsp (0.75 tsp) garlic powder
    • 1/2 tsp (0.5 tsp) oregano
    • 1/2 tsp (0.5 tsp) dried basil or a few fresh basil leaves
    • 1/4 tsp (0.25 tsp) sage
    • 1 tbsp nutritional yeast
    • 1/2 tsp (0.5 tsp) salt
    • 1/8 tsp (0.13 tsp) white pepper or black pepper
    • 1 cup water or broth divided
    • More fresh or dried basil and red pepper flakes for garnish

    Instructions

    • Toss the sliced veggies in oil or rub the oil. ( use aquafaba to make without oil)
    • Add the herbs, spices and toss to coat. Spread in a single layer on a baking sheet. Bake at 400 degrees F for 20 to 25 mins
    • Optional Breadcrumb topping: Mix the 3 tbsp breadcrumbs, 1/4 tsp garlic, 1/4 tsp salt, 1 tsp nutritional yeast, 1 tsp extra virgin olive oil and red pepper flakes to taste in a small baking dish. Place the dish in the oven in the last 8 minutes of baking.
    • Prepare the pasta according to instruction on the package. Drain, rinse in cold water and set aside.
    • Blend the tomato sauce with the rest of the ingredients . Use 1/2 cup water or broth to rinse out the tomato sauce can/bottle and add to the blender.  Blend until smooth. See notes to make this nut-free
    • Pour the sauce into a skillet. Use 1/2 cup water or broth to rinse the blender and pour into the skillet.  Bring to a boil stirring occasionally. Taste and adjust flavor. Depending on the tomato sauce used, you might need more herbs if it sauce was unseasoned. Add some more non dairy milk or water to adjust consistency if needed.
    • Fold in the pasta. cook for a minute and let it sit for another 2 minutes before serving. 
    • Serve with the roasted veggies and breadcrumbs. Some fresh basil, pepper flakes and vegan parm make a great garnish.

    Notes

    To make this nut-free: Roast another zucchini with the veggies. Add the cooked zucchini and 3 tbsp pumpkin seeds or hemp seeds to the blender with the tomato sauce and other ingredients. Blend until smooth and use. 
    Or use silken tofu instead of cashews 
     
    Nutrition is 1 of 3 serves

    Nutrition

    Nutrition Facts
    Vegan Rose Sauce Farfalle Pasta with Roasted Veggies.
    Amount Per Serving
    Calories 372 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 1g6%
    Sodium 682mg30%
    Potassium 884mg25%
    Carbohydrates 60g20%
    Fiber 6g25%
    Sugar 9g10%
    Protein 14g28%
    Vitamin A 7335IU147%
    Vitamin C 20.7mg25%
    Calcium 53mg5%
    Iron 3.3mg18%
    * Percent Daily Values are based on a 2000 calorie diet.

    Vegan Rose Sauce Farfalle Pasta with Roasted Veggies. Easy Vegan Rose Sauce, serve with farfalle or other pasta, roasted veggies and vegan parm. #Vegan #veganricha #Soyfree #Recipe. Can be #glutenfree | VeganRicha.com

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    1. Natalie

      December 03, 2022 at 4:26 pm

      5 stars
      The whole family loved it although I pretty much made a different sauce (with the same seasonings though as in this recipe) Very tasty!

      Reply
      • Vegan Richa Support

        December 05, 2022 at 10:47 pm

        I’m glad everyone enjoyed!

        Reply
    2. Daniele

      May 12, 2021 at 1:04 pm

      5 stars
      I made this rose sauce with grilled veggies but instead of Farfalle pasta I cooked up some of the vegan Organic Grilled Vegetable Ravioli that you can get from Costco. I grilled zucchini, carrots, red pepper and cherry tomatoes. It turned out really good! Topped it with a little fresh basil and vegan parmesan. I also used fresh basil and sage in my sauce. It’s in my regular rotation list and have made it many times now!

      Reply
      • Vegan Richa Support

        May 15, 2021 at 10:19 am

        yum! yay for fresh herbs

        Reply
    3. Becky

      March 26, 2021 at 6:00 pm

      5 stars
      Just made this for dinner, and the whole time I’m eating it I’m constantly having to remind myself that it’s not dairy cream or cheese, because it is SO SILKY RICH AND CREAMY! This sauce is simple but the flavor is full and wonderful. I used the cashews and veg broth., and topped it with the cheesy breadcrumbs with roasted carrots, Sykes and cauliflower.
      It’s a great recipe because you can alter to suit whatever veg you have on hand to roast, and whatever pasta you have in the cupboard. That’s the sign of a truly well thought out and user friendly recipe. If I can make this then ANYONE can!! You must make this, it’s absolutely sneakily more delicious than you’d ever guess.
      Hats off to Richa 🙂

      Reply
      • Becky

        March 26, 2021 at 6:01 pm

        *meant zukes, not Sykes lol,

        Reply
    4. Dominick

      February 09, 2021 at 2:16 pm

      What kind of broth and how much for serving size i put it to 4 and it gets confusing about all the measurements with 1.33 and so on..

      Reply
      • Richa

        February 10, 2021 at 8:51 pm

        Use double serving. So put 6. Those values are all whole. usually my serving size is small and for you the 6 might make 4

        Reply
    5. Diane

      February 07, 2021 at 2:52 pm

      5 stars
      I loved this recipe. I roasted carrots, zucchini and cauliflower. I used fresh garlic instead of powdered. Very easy to make and full of flavor. Should of doubled the recipe.

      Reply
      • Vegan Richa Support

        February 08, 2021 at 1:37 pm

        fresh garlic for the win

        Reply
    6. Aeracura

      January 23, 2021 at 2:57 pm

      Thank you for including a nut free option! I am always at a loss as to how to get creamy without cashew. I am excited to try the zucchini / pumpkin seed combo!

      Reply
      • Vegan Richa Support

        January 25, 2021 at 12:24 pm

        very welcome, let me know how you like it

        Reply
    7. Keren Paquette

      January 07, 2021 at 5:10 am

      This dish was amazingly delicious!! I only had broccoli so I roasted that with the aquafaba as you suggested and threw in the chickpeas. The whole family loved it. Thank you for another delicious recipe! I am working my way through your cookbook, Everyday Kitchen, and blog and love it all!

      Reply
    8. arati

      August 20, 2020 at 5:32 pm

      was very good.!
      thanks

      Reply
    9. Florence Bélanger

      May 05, 2020 at 11:55 am

      5 stars
      This was delicious! I did it for dinner and both my husband (who usually likes his pasta naked with just a bit of butter) and my 16mo toddler ate it very happily! I was so creamy and delicious. I added WAY more garlic than the recipe though because we love garlic and it was super rich. Also, I used tomato paste instead of sauce so I added a bit of cashew milk until I reached the perfect consistency. I will do it again for sure!

      Reply
      • Vegan Richa Support

        May 05, 2020 at 12:33 pm

        So glad you enjoyed this!

        Reply
    10. k

      April 14, 2020 at 11:02 am

      Made it, came out really well
      Thank you 😀

      Reply
    11. Megan Rogerson

      December 05, 2019 at 12:26 am

      Loved this; I think with just a pinch more chilli this will replace my favourite Mascarpone Arrabiata! I pureed the roasted vegies through the sauce because I didn’t feel like a variety of textures tonight, delicious!

      Reply
    12. Kellan Martin

      November 07, 2019 at 3:01 pm

      5 stars
      I am confused as to what kind of sauce we should use. Just pureed tomatoes, or a premade jarred pasta sauce?

      Reply
      • Richa

        November 09, 2019 at 9:32 pm

        just purred tomatoes. you can also use pasta sauce

        Reply
    13. Maneesha

      October 08, 2019 at 6:49 am

      5 stars
      Such a fabulous recipe! LOVED IT!! The hubs didn’t even know it was dairy free! Hehe what a WIN, thanks Richa!

      Reply
      • Richa

        October 08, 2019 at 10:22 am

        yay!!

        Reply
    14. Inkblot

      September 07, 2019 at 2:26 am

      4 stars
      This is really nice, with a good robust flavour. I made it using an Australian size tin of tomatoes, and included sauted onions and garlic, and used pulse pasta, but otherwise followed the recipe. Thanks!

      Reply
    15. Delnora

      July 01, 2019 at 4:49 pm

      5 stars
      “Mmmmmm. Mom, can you make this again?!”

      wow, this was a hit with my kids! Hubby and I loved it, too. Added some tofurky Italian sausage but really didn’t need it. Used zuchinni, multi color carrots and cauliflower. Wish I’d roasted more carrots. So delicious and easy for a weeknight. Thanks, RIcha!!

      Reply
    16. Katya

      May 04, 2019 at 2:01 am

      5 stars
      Made this last night and really enjoyed it. Used a tin of chopped tomatoes for the tomato sauce and just added a little more salt and pepper at the end. I used carrots and butternut squash for the roasted veg part. Really straightforward and delicious!

      Reply
      • Richa

        May 04, 2019 at 8:19 am

        yay!

        Reply
    17. Nikki

      April 22, 2019 at 3:07 pm

      This pasta dish along with so many other recipes have made my vegan cooking better than ever. By far each recipe sent on my email gets better and better. Thanks Richa for sharing. Would love more instant pot recipes for pasta dishes. 🙂

      Reply
      • Richa

        April 22, 2019 at 3:47 pm

        Thanks Nikki! Yes there are some IP pasta recipes going into my next book 🙂

        Reply
    18. Desiree

      March 03, 2019 at 4:35 pm

      5 stars
      I used fresh onion, garlic, herbs, 2 fresh tomotoes, red pepper, 26 oz crushed tomatoes. Sauted in olive oil. I tripled the recipe, then blended it with the cashews. This sauce was reminiscent of a vodka sauce. I did top off with a 1/4 cup of red wine. My husband devoured it. I served it freshly choped tomatoes and basil.

      Reply
      • Richa

        March 03, 2019 at 7:46 pm

        awesome! yes you can definitely add in some vodka or wine.

        Reply
        • Dom

          February 09, 2021 at 2:13 pm

          How much wine

          Reply
          • Richa

            February 10, 2021 at 8:51 pm

            1/4 cup

            Reply
    19. Rathna

      February 27, 2019 at 10:03 pm

      5 stars
      Tried it and we all loved it including my 5 year and 1 year old ☺️! The only thing was it came out a bit dry and I used sautéed onions because of which the sauce smelled a bit raw and I had to keep it in the stove a little longer.

      Reply
      • Richa

        February 28, 2019 at 10:11 am

        by Dry do you mean the sauce thickened a bit more? just add some non dairy milk to thin it out. The pan, cooking time etc will thicken the sauce differently. Adjust it during simmering or when reheating.

        Reply
    20. Sara

      February 22, 2019 at 4:06 pm

      Hi what does the rice flour do to the dish?

      Reply
      • Richa

        February 22, 2019 at 4:22 pm

        its missing a , Use 2 tsp regular white flour or rice flour if making glutenfree

        Reply
    21. Nancy

      January 19, 2019 at 3:24 pm

      5 stars
      This was just delicious! I used cashew milk instead of the water/broth. Very creamy and filling with a green salad.

      Reply
      • Richa

        January 19, 2019 at 8:13 pm

        awesome!

        Reply
    22. Nicole Swarts

      July 30, 2018 at 6:57 pm

      5 stars
      Loved this dish. I sauteed zucchini, red onion and tomato in water instead of roasting them. This will definitely be a keeper. Thank you for all of your great recipes!

      Reply
    23. Poonam

      July 24, 2018 at 5:51 pm

      What can I use in place of nutritional yeast?

      Reply
      • Richa

        July 24, 2018 at 5:59 pm

        Omit it. Some vegan Worcestershire sauce or miso 1/2 tsp will work to add a cheesy flavor.

        Reply
    24. Stacey Miller

      July 20, 2018 at 12:34 pm

      5 stars
      Love this recipe, already made it twice in the past week. Your recipes are the best and have made being vegan this past year much easier and delicious!

      Reply
      • Richa

        July 20, 2018 at 12:57 pm

        thats awesome!!

        Reply
    25. Nina Windhauser

      July 10, 2018 at 2:14 pm

      5 stars
      We love this recipe! On my rotation! I double the sauce and use 4 zucchini 🙂

      Reply
    26. AV

      June 03, 2018 at 2:48 am

      4 stars
      I tried this and it was quite good, although I would have liked it better with a fresh salad instead of roasted vegetables. Pingback: https://tmifood.wordpress.com/2018/06/01/pasta-in-rose-sauce-with-roasted-vegetables/

      Reply
      • Richa

        June 03, 2018 at 1:13 pm

        great! a side salad works well

        Reply
    27. Alicia

      May 14, 2018 at 6:21 am

      5 stars
      After having had my eye on this for the last month, my daughters made this for me for Mother’s Day. It was absolutely delicious, and will definitely be on our “repeat” menu. Thank you! Restaurant-worthy for sure.

      Reply
      • Richa

        May 14, 2018 at 10:22 am

        That is so awesome! Happy mothers day!

        Reply
    28. Betty

      May 03, 2018 at 11:08 pm

      Looks good, but why is it called rose sauce?
      (Recipe not rated because I haven’t made it yet.)

      Reply
      • Richa

        May 11, 2018 at 12:05 am

        for the color i think. i dint name it. its called so.

        Reply
    29. Holly from The Art of Being Holly

      April 23, 2018 at 3:53 am

      This looks so delicious, I love simple pasta dishes and vegan ones are even better! I will definitely be giving this a go with some gluten free pasta and if the comments and your description are anything to go by then I know I am in for a treat!

      Reply
    30. ama

      April 07, 2018 at 10:43 am

      5 stars
      I made this with fresh tomatoes, and the color on this was so beautiful. It was so creamy with just that small amount of cashews.. It also went together very easily. I made it the rose sauce the night before, planning to do the roasted veggies and bread crumb topping the next day and put it all together for dinner, but I was so wiped out after work, so I had just the rose sauce on pasta and it was so good just like that. It feels so great to eat REAL FOOD, healthy food. Thanks a million. I honestly don’t know if I would have been able to stick with veganism had I not found your Indian cookbook and your website.

      Reply
      • Richa

        April 07, 2018 at 12:02 pm

        Thank you for the wonderful words Ama. I am so glad you loved it and love the recipes from my book! ❤️❤️

        Reply
    31. Ashley (meanbeancuisine)

      April 05, 2018 at 5:13 pm

      5 stars
      Thank you so much for yet another fantastic recipe! I can’t get over how delicious this is! My boyfriend is super skeptical of pink sauces and is inhaling this I write this. This will definitely become a staple in our house!

      Reply
      • Richa

        April 05, 2018 at 5:33 pm

        yay!

        Reply
    32. Cassie Thuvan Tran

      April 04, 2018 at 3:01 pm

      The colors in this dish are so beautiful, especially the vibrant red of the sauce and the slightly purplish hue from the mushrooms! I am really excited to try the sauce with black bean spaghetti!

      Reply
    33. Emily

      April 03, 2018 at 11:12 pm

      5 stars
      Amazing! So Creamy and luscious! I served it with with the black pepper chickpeas which were perfect combination

      Reply
    34. Alison

      April 03, 2018 at 12:53 pm

      I’m a little confused on the sauce part. 10 to 12 ounces of tomato sauce and then 1 cup of sauce? Does that mean tomato sauce and then an additional cup of jarred spaghetti sauce? Can you clarify? I’ looking forward to making this tonight. Thank you 😉

      Reply
      • Richa

        April 03, 2018 at 12:59 pm

        its either 10 oz or 1 cup. 10 oz will fill up a cup.

        Reply
        • Alison

          April 03, 2018 at 1:02 pm

          Thank you!!

          Reply
    35. Sue

      April 02, 2018 at 11:50 am

      Richa, this looks awesome with two of my favorites: sauce and roasted veggies. I’ll definitely be cooking this next week! Thanks Richa.

      Reply
      • Richa

        April 03, 2018 at 11:10 pm

        awesome! thanks!

        Reply

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