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    Home » main course

    Vegan Scalloped Potatoes and Cauliflower with Jamaican Curry Spices

    Published: Jan 28, 2017 · Modified: Jan 9, 2019 by Richa 58 Comments

    Jump to Recipe   Print Recipe

    Vegan Scalloped Potatoes and Cauliflower with Jamaican Curry Spices. Curried Scalloped Potatoes. Vegan Potato Gratin. Easily made gluten-free and nut-free. Oil-free option

    Jump to Recipe   

    Vegan Scalloped Potatoes and Cauliflower with Jamaican Curry Spices. Curried Scalloped Potatoes. Vegan Potato Gratin. Easily made gluten-free. #vegan #soyfree #veganricha #recipe | VeganRicha.com

    These Creamy Vegan Scalloped Potatoes are a quick, easy and crowd pleasing side. You can make these as decadent as you wish. I use almond milk and flour to make the creamy sauce that is well spiced with Jamaican Curry Spice Blend. I made up the Curry blend to my preference and it uses flavors from Jerk seasoning and the traditional Jamaican curry powder to get this amazing burst of flavor.

    You will want to make double, triple batch of this blend and sprinkle it over everything! Just use whichever spices and herbs you have. There is tons of flavor with or without a few. Don’t let that long list of spices deter you. You need to make this atleast once! I dont use turmeric in my blend for a non yellow sauce. You can add turmeric. For a super quick Jamaican Curry Blend, use 1.5 to 2 tsp curry powder of choice and generous dashes of thyme, parsley, all spice, nutmeg and some lime zest. The topping is garlic, breadcrumbs and paprika. Use just garlic, or add some nutritional yeast for cheesy profile, or vegan parm. Yuhmmm.

    Vegan Scalloped Potatoes and Cauliflower with Jamaican Curry Spices. Curried Scalloped Potatoes. Vegan Potato Gratin. Easily made gluten-free. #vegan #soyfree #veganricha #recipe | VeganRicha.com


    More casseroles from the blog. This amazing Nacho Mac and Cheese Casserole, or a hearty Quinoa black bean cheddar casserole.  Crowd pleasing Spinach florentine bake, and a holiday Sheldperd’s pie with chickpeas, veggies and sweet potatoes, Protein filled Spiced Lentil and Rice Casserole with Chickpea flour Dumplings.

    This recipe is lightly inspired by Bryant Terry’s Curried Scalloped Potatoes. 

    If you make it do leave me a comment, or tag me #veganricha on Instagram! The recipe is easily doubled. Just double up the sauce ingredients. Adjust the flavor and spice during simmering if needed. Use all potatoes, or all cauliflower or other veggies. Add some curry spiced brown lentil layer in between to make this a  meal.  

    Vegan Scalloped Potatoes and Cauliflower with Jamaican Curry Spices. Curried Scalloped Potatoes. Vegan Potato Gratin. Easily made gluten-free. #vegan #soyfree #veganricha #recipe | VeganRicha.com

    Vegan Scalloped Potatoes and Cauliflower with Jamaican Curry Spices. Curried Scalloped Potatoes. Vegan Potato Gratin. Easily made gluten-free. #vegan #soyfree #veganricha #recipe | VeganRicha.com

    Video: My Youtube Channel. 

    Print Recipe
    4.93 from 13 votes

    Vegan Scalloped Potatoes and Cauliflower with Jamaican Curry Spices

    Vegan Scalloped Potatoes and Cauliflower with Jamaican Curry Spices. Curried Scalloped Potatoes. Creamy flavorful Vegan Potato Gratin. Easily made gluten-free and nut-free. Makes 1 10 inch skillet or 9 by 9 inch or similar size baking dish. Easily doubled.
    Prep Time15 mins
    Cook Time45 mins
    Total Time1 hr
    Course: Main
    Cuisine: fusion, Vegan
    Servings: 4
    Calories: 204kcal
    Author: Vegan Richa

    Ingredients

    Gratin:

    • 2 tsp oil
    • 1/2 (0.5 ) medium onion chopped
    • 3 cloves of garlic finely chopped
    • 3.5 tbsp flour Use rice flour to make it gluten-free, or use 1/4 cup cashews blended into the non dairy milk below
    • 1 Tbsp Jamaican Curry Powder: Recipe below
    • 2 cups (488 ml) unsweetened non dairy milk such as almond milk. Use coconut soy for nut-free, cashew milk for richer sauce
    • 1/2 to 3/4 tsp salt
    • half a small head of cauliflower sliced into not more than 1/4 inch thick slices
    • 2 medium yukon or russet potatoes thinly sliced 1/8 inch thick
    • 1/4 cup (58.75 ml) water or vegetable broth

    Breadcrumb topping: Optional

    • 1/3 cup (36 g) breadcrumbs (gluten-free if necessary)
    • 1/4 tsp (0.25 tsp) salt
    • 2 cloves of garlic minced
    • 1/4 tsp (0.25 tsp) dried thyme
    • 1/4 tsp (0.25 tsp) black pepper
    • 1/4 tsp (0.25 tsp) or more smoked paprika

    Jamaican Curry Powder:

    • 1/2 tsp (0.5 tsp) ground coriander
    • 1/4 tsp (0.25 tsp) ground cumin
    • 1/4 tsp (0.25 tsp) ground mustard
    • 1/4 tsp (0.25 tsp) onion powder
    • 1/2 tsp (0.5 tsp) dried thyme
    • 1/2 tsp (0.5 tsp) dried parsley
    • 1/4 tsp (0.25 tsp) or more cayenne
    • 1/4 tsp (0.25 tsp) black pepper
    • 1/8 tsp (0.13 tsp) or more allspice
    • a good dash of cinnamon ground nutmeg or clove, ground ginger
    • 1/4 tsp (0.25 tsp) lime zest or add 1/2 tsp lime juice after roasting the spices and flour, mix in at Step 2.

    Instructions

    • Preheat the oven to 400 degrees F / 200ºc. Heat oil in a skillet over medium heat. Add onion and garlic and cook until translucent.
    • Add flour and spice blend, lime zest and cook for a minute. If using lime juice, cook the spices and flour until roasted then add the lime juice and mix in for a few seconds.
    • Add non dairy milk and mix well. Continue to cook until the mixture thickens. Taste carefully and adjust salt and spice and mix in. You can also fold in some nutritional yeast for cheesier flavor.
    • Take off heat. Spread half of the sauce in a baking dish. Or reserve from the cast iron skillet.
    • Layer the Cauliflower slices in a non overlapping layer. Or use more potatoes.
    • Add a layer of potatoes. Spread the reserved sauce all over. Pour a 1/4 cup water/broth on the edges.
    • Cover with foil and bake at 400 deg F / 200ºc for 20 minutes.
    • Make the breadcrumb mixture by mixing everything in a bowl. Uncover the baking dish, sprinkle breadcrumb mixture on top. Alternatively, Sprinkle some paprika, salt, minced garlic and vegan parmesan.
    • Bake another 15 to 25 minutes or until the potatoes are tender. Use a knife to insert through all layers to check. Bake time depends on the thickness of the potatoes. Sprinkle frersh herbs of choice. Cool for 5 minutes then serve.

    Video

    Notes

    For a super quick Jamaican Curry Blend, mix 1.5 tsp curry powder of choice and generous dashes of thyme, parsley, allspice, nutmeg and 1/4 tsp lime zest.
    To make this oil-free: Dry toast the flour and dry spices on a dry skillet for 2-3 mins, and keep them ready. Water saute the onion, garlic, then add the toasted spices + flour and lime zest. Cook for a minute, add non dairy milk and continue.
    Nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Vegan Scalloped Potatoes and Cauliflower with Jamaican Curry Spices
    Amount Per Serving (1 g)
    Calories 204 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Sodium 735mg32%
    Potassium 555mg16%
    Carbohydrates 36g12%
    Fiber 3g13%
    Sugar 2g2%
    Protein 5g10%
    Vitamin A 165IU3%
    Vitamin C 15.1mg18%
    Calcium 201mg20%
    Iron 2.5mg14%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    1. Cat

      January 02, 2022 at 3:13 pm

      What is the vegetable broth supposed to be for? It wasn’t in the instructions, so I didn’t use it, but it’s listed in the ingredients. And how exactly do you cut cauliflower into 1/4-inch slices? When I tried to slice it, it basically turned into a big crumbly mess.

      Reply
      • Richa

        January 02, 2022 at 3:24 pm

        I chop into large florets and then slice the florets. You want to slice so that some of the stem is on the slice. So the stem area will be thinner than floret on the slice. Even if it crumbles, it will be fine as everything will be covered in sauce

        Reply
    2. Chris

      November 09, 2020 at 7:43 am

      Hi. I’m ace this a it was delicious but the potatoes turned grey color. Any ideas?

      Reply
      • Vegan Richa Support

        November 10, 2020 at 9:08 am

        if the potatoes were stored too cold (below 40 degrees F) then they can turn black. or Sometimes the potato reacts with the pan or aluminum foil causing the mixture to turn grey, also it could be the iron level in tap water. also oxidation- I’ve had them change color if they’re exposed to the air without any coating.

        Reply
    3. Rajju

      July 15, 2020 at 3:57 pm

      My daughter tried it today. It didn’t turn out anywhere near what is shown in the video. She used measuring cups and measuring spoons to measure the flour and almond milk. The initial paste was very runny. The video didn’t even say to cover it with the foil before putting it in the oven. She used the video to make it. When I checked the written recipe, it said to cover it before baking. Disappointed! Waste of electricity and veggies☹️

      Reply
      • Richa

        July 15, 2020 at 4:31 pm

        Oh no. I’m sorry it didn’t turn out. The sauce should thicken during baking even if it was a bit runny to begin with. What was the final consistency of the sauce and the potatoes? Maybe you just needed to bake it a little longer? Stoves, pans differ and might have needed longer cooking. Even with a runnier sauce it’s still is a very edible dish. Some 40 people have already tried it and tagged me in social media and their dishes usually look pretty similar to mine. Can you send me a picture on either my Facebook or Instagram? I can probably help troubleshoot what went wrong from the pic

        Reply
    4. Emma

      May 04, 2019 at 9:32 am

      Hi Richa! Can this be made the day before then baked the next day? Thanks.

      Reply
      • Richa

        May 04, 2019 at 12:51 pm

        yes you can assemble the sauce and veggies, cover and refrigerate. he sauce will thicken a lot when stored, so you might have to add additional non dairy milk( drizzle some on top and the sides) before baking.

        Reply
    5. Virginia Gross

      December 17, 2018 at 11:44 am

      5 stars
      This is truly a keeper. I made this for Sunday dinner and it was a hit. I used cashews in place of flour. The flavors and creaminess are perfect. I was surprised that the flavors would work but it taste so heavenly. I also added some nooch. Thanks, Richa. It’s a classy, comforting dish.

      Reply
    6. Katie

      December 08, 2018 at 10:50 am

      5 stars
      Made this for dinner last night! Very delicious and the sauce is amazing! I also broiled for about 5 minutes and used panko for the topping and vegan parmesan.

      Reply
    7. Starshake

      June 10, 2018 at 5:55 am

      5 stars
      Beautiful dinner this evening, guilt free, earth friendly, simple and delicious. Love your work 🙂 Thank you xx

      Reply
      • Richa

        June 10, 2018 at 10:02 am

        thanks!!

        Reply
    8. Jen

      April 06, 2018 at 5:45 pm

      5 stars
      I just made it this week. Yum! Been wanting to try it for a while. The roux sauce reminds me of what we made for baked mac & cheese when I was growing up. And I have missed that since I started eliminating animal products. I took a risk and used whole wheat flour as it was all I had.

      I used leeks, mustard powder, fresh parsley, sage and thyme, in addition to the garlic in your recipe. I doubled the recipe, which, as you mention, is easy to do. I also sauteed fresh mushrooms with the seasonings at the beginning. The milk was coconut/almond. I added a bag of frozen peas and carrots.

      I’d take a picture, but I think the wheat flour, shrooms and/or the milk may have been what made it more gray than golden brown. Lol. It is tasty though!!

      Reply
      • Jen

        April 06, 2018 at 5:46 pm

        Oh, I used rosemary, too.

        Reply
        • Jen

          April 06, 2018 at 5:48 pm

          And I made the top somewhat crunchy by turning on the broiler at the end of baking.

          Reply
          • Richa

            April 06, 2018 at 5:51 pm

            Sounds fabulous!! Extra golden breadcrumb topping will hide everything 🙂

            Reply
            • JEN

              April 10, 2018 at 7:57 am

              Good idea. Thanks!

    9. Lena

      February 08, 2018 at 3:27 am

      I love a good potato side dish. This looks amazing. All those spices will be tasty. I’m going to try and make this on the weekend. It looks delicious.

      Reply
    10. Nina

      January 07, 2018 at 3:36 am

      5 stars
      Hi, what I sent the approximate weight of 2 medium Yukon or Russet potatoes. As we don’t have that variety of potato here. Thanks.

      Reply
    11. HJ

      December 23, 2017 at 6:55 pm

      Hi! Could I prep this tomorrow morning, then refrigerate it and bake if for dinner the next evening?? If so, do I need to tweak the recipe at all?

      Reply
      • Richa

        December 28, 2017 at 11:56 pm

        Yes, you can make it ahead. Layer the sauce and veggies and sauce, cover the skillet with a plate or something and refrigerate. Then bake when ready to

        Reply
    12. Angela

      July 31, 2017 at 6:35 pm

      Cooked this last night for dinner. Excellent recipe, thank you! My hubby and almost-2-year-old son both loved it!

      But I will say it took me 75 minutes prep time – from start until it went into the oven. That’s starting with a clean kitchen, and working diligently on the recipe. I did double the recipe which accounts for some of the extra time. But I’d love to see anyone get this into the oven in 15 minutes- no way unless all the veg was already chopped and sliced! ????

      Reply
    13. diane marie

      June 01, 2017 at 4:51 am

      used an iron pan and use garlic in it often. cooked on top of the stove in skillet and then put it in the oven. should I transfer to different pan? did you use more red spices than green? followed recipe and made the spice written.

      Reply
      • Diane Marie

        June 01, 2017 at 4:54 am

        It was the sauce that turned green, yes.

        Reply
      • Richa

        June 01, 2017 at 10:25 am

        sounds like some kind of reaction. the onion garlic mixture sometimes does turn green (age of garlic, mincing, acid in the mixture or from the pan etc) .. see https://www.seriouseats.com/2013/08/ask-the-food-lab-why-does-my-garlic-turn-green.html

        It is ok to consume. You can add some turmeric and paprika to counter the color. Also see tips in the link above.

        Reply
        • Diane Marie

          June 01, 2017 at 11:25 am

          5 stars
          Thank you for the article, interesting for sure. We loved the dish and will certainly make it again. 🙂

          Reply
      • Carol Shaw

        December 07, 2018 at 2:51 pm

        4 stars
        Made this tonight. Mine turned a muddy light army green, not garlic reaction green. Pretty sure it was the spice blend. I did add extra though as it didn’t have much flavor to me. Maybe my spices, and tastebuds are old! Added some extra regular curry powder, nutritional yeast, salt, and coconut milk. In the oven now and smells great

        Reply
        • Richa

          December 07, 2018 at 4:34 pm

          hmm. maybe the spices are old? curry powder will also add yellowy profile so that might be muddy green withthe other ingredients. You can definitely adjust the overall flavor to preference. Mine was potent enough to what i was going for. Its a flexible recipe, adjust away!

          Reply
    14. diane marie

      May 31, 2017 at 11:31 am

      I made curry scalloped potatoes today. I enjoyed them very much ; however, my dish looked green in color instead of the yellow orange yours does in the picture. Any suggestions. I did add nutritional yeast to my sauce.

      Reply
      • Richa

        May 31, 2017 at 12:54 pm

        hmm. Sometimes the garlic reacts with the pan causing the mixture to turn green. So maybe that caused it? or if you used fresh herbs?

        Reply
    15. Janice

      May 25, 2017 at 7:54 am

      Looks delicious! What else would u serve with it???

      Reply
      • Richa

        May 25, 2017 at 10:59 pm

        This is pretty decadent, so i generally do a light side salad with it. For a heavier meal, some lentil quinoa loaf slices with additional sauce works really well.

        Reply
    16. Taylor B.

      March 29, 2017 at 12:05 am

      This looks sooo amazing, I can almost smell it through the screen! I tried to make something similar recently in my slow cooker, and it turned out so gross looking. Can’t wait to try this!

      Reply
    17. Liesel

      March 06, 2017 at 7:40 am

      5 stars
      This looks so delicious! I can’t wait to try it… Quick question – would there be a way to incorporate tofu in this dish somehow? Just trying to think of a way to “beef” it up a little but still have everything bake in the same dish.

      Reply
      • Richa

        March 06, 2017 at 10:57 am

        You can cook some tofu with the onion and the spices. Remove some of it and proceed to make the sauce.

        Reply
      • Tina

        September 18, 2020 at 7:45 am

        Might be able to blend some silken soft tofu and use in place of some of the milk. I frequently add blended silken tofu to creamy dishes. Just be aware it doesn’t always hold well for next day left overs.

        Reply
    18. Lindsay

      February 28, 2017 at 3:17 pm

      I made this dish with a coconut cream (rather than coconut milk). As I was cooking the sauce to thicken it suddenly became a pool of oil. I’m not sure what went wrong- the curry sauce was thickening and looking beautiful until it wasn’t. Perhaps I’ll try it again with coconut milk or other non-dairy. Very disappointing but it smelled good.

      Reply
      • Richa

        February 28, 2017 at 6:07 pm

        not sure what happened there. Was it pure coconut cream or did it have something mixed in? Was it coconut butter (shredded dried coconut blended to a creamy state).?Coconut cream will generally liquefy to coconut milk but will thicken once the dish starts to cool. You can use other non dairy milks as well.

        Reply
    19. Catherine

      February 27, 2017 at 6:08 am

      5 stars
      So flavorful! I made this for my family and we all devoured it. I will definitely be making it again soon. Thank you for the recipe!

      Reply
      • Richa

        February 27, 2017 at 10:58 am

        Awesome!

        Reply
    20. Xena

      February 14, 2017 at 4:46 pm

      5 stars
      I combined the panko breadcrumbs with crispy fried onions and vegan cheese – so yummy. This was a superb dish and will definately be on a frequent rotation in our household. Just want to say how much i love your website – your delicious recipes are so inspiring and creative.

      Reply
      • Richa

        February 14, 2017 at 4:58 pm

        oooh. great idea. everythings better with crispy onions!

        Reply
    21. Primsu

      February 06, 2017 at 11:50 pm

      5 stars
      Can I use sweet potato here?

      Reply
      • Richa

        February 07, 2017 at 9:31 am

        Yes. Sweet potatoes will cook faster than potato or cauliflower, so use only sweet potatoes in both the layers.

        Reply
        • Primsu

          February 07, 2017 at 10:38 pm

          Thanks Richa 🙂 will definitely try this one !!

          Reply
    22. Erin

      February 06, 2017 at 12:07 pm

      5 stars
      I made this, with a small substitution of panko for the breadcrumbs (what I had on hand) and added nutritional yeast flakes and a splash of veggie stock to the sauce. It was delicious, and I have a new favorite dish for potlucks. It is always a flavor adventure with you recipes, Richa!

      Reply
      • Richa

        February 07, 2017 at 9:32 am

        Awesome!

        Reply
    23. Nina

      January 31, 2017 at 3:47 am

      Hi, I have just ordered your book Amazon UK looking forward to trying your recipesmout.

      Couple of questions, do you have any idea what type of potatoes to use here in UK in place of russet/Yukon Gold? Some varieties we have here in the UK are King Edward, fluffy potatoes good for mashed potatoes or roast potatoes where you want crispy but fluffy roasties, Desiree red skinned potatoes a smooth variety, will hold shape, Maris Piper good for roasting and chipping, we have new potatoes some waxy like Anya and Charlotte, any ideas which are similar to what you have specified. As I am not familiar with either of your suggestions.

      Also the topping do you use fresh breadcrumbs or dried like Japanese panko?
      Thanks.

      Reply
      • Richa

        January 31, 2017 at 3:34 pm

        Wow. 🙂 I had no clue about all the different names for potatoes in UK. Any of the one you usually use to make chips or to roast in dishes where you want the potatoes to keep their shape, would work.

        I use dried Panko kind of breadcrumbs.

        Reply
        • Nina

          February 01, 2017 at 6:28 am

          5 stars
          Thanks Richa, yes we do have a lot of varieties of potatoes in the UK. I think I will try Desiree potatoes. I might try the Bart Jerk seasoning, they are really good quality spice mixes.

          Reply
    24. Val

      January 30, 2017 at 4:21 pm

      This looks awesome. I’m thinking about adding mushrooms. What do you think?

      Reply
      • Richa

        January 30, 2017 at 5:04 pm

        Sure. Mushrooms go well with creamy sauces.

        Reply
    25. Edwina | Kitchen Appliances

      January 30, 2017 at 3:42 am

      I’m glad you warned me about the number of spices before I saw them – a bit daunting! And what a great idea to add a layer of lentils to turn it into a meal. I love potato bakes so if I can make it a meal instead of a side I’ll do it.

      Reply
      • Richa

        January 30, 2017 at 10:14 am

        ha yes. Think of it as 2 different recipes. The spice blend which you can make or buy, then its just the potatoes, cauliflower, roux and breadcrumb topping.

        Reply
    26. Kat

      January 29, 2017 at 6:21 pm

      I made this last night and it was lovely! I had to tinker with amounts on the fly to fit my baking dish, but I’m happy with how it came out. Thanks, Richa!

      Reply
      • Richa

        January 29, 2017 at 6:49 pm

        Awesome! Yes tinker away. someties i add other veggies or some spiced up lentils and a double sauce amount.

        Reply
    27. Sallie Saunders

      January 28, 2017 at 5:05 pm

      Hello Richa,
      love your recipes and cookbook and I look forward to getting the new ones. The only thing I would like is some nutritional info on each one. I am on a fairly restricted diet and would like to know calories per serve without having to do all the calculations myself.
      hope you can help

      Reply
      • Richa

        January 28, 2017 at 5:25 pm

        Hi Sallie, I am looking to hire someone to do the calculations for me since there are no easy widgets or tools that are sufficiently accurate. Hopefully we will find someone this year. If you have some calculations for some recipes, do leave them in the comments for others in the meanwhile.

        Reply

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