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    Home » Vegan Thanksgiving Recipes

    Vegan Shepherds Pie with Chickpeas & Sweet Potato

    Published: Oct 19, 2016 · Modified: Jan 9, 2019 by Richa 83 Comments

    Jump to Recipe   Print Recipe

    Vegan Shepherds Pie with Chickpeas and Sweet Potato mash. Savory Brothy Veggies and Chickpeas, mashed potatoes, Crusted with breadcrumbs, garlic and herbs. 1 hour easy Vegetarian Shepherd’s Pie. Vegan Nut-free Soy-free Recipe. Can be gluten-free.

    Jump to Recipe   

    Vegan Shepherds Pie with Chickpeas and Sweet Potato mash. Crusted with breadcrumbs, garlic and herbs. 1 hour easy Vegetarian Shepherds Pie. Vegan Nut-free Soy-free Recipe. Can be gluten-free | VeganRicha.com

    Veggies, Chickpeas (or lentils), fresh herbs, herbed mashed sweet potato and a crusty garlic top. This savory pie just shot to the top in the running for the Vegan Thanksgiving entree.  

    Thanksgiving and potlucks around the holidays are a good time to whip up some savory filling meals. This Easy Casserole is filled with a veggie, herb, chickpea filling. Mashed sweet potato with vegan butter and thyme is layered over the filling. Breadcrumbs mixed with olive oil, minced garlic and rosemary finish the dish, to get a garlicky crusty top. Make this Vegan Shepherd’s Pie! I made individual servings, because everything is more fun in individual ramekins. Bake into ramekins or one baking pan. Use veggies of choice. Use cooked lentils instead of chickpeas for variation. Use potatoes, butternut squash for variation. 

    Gorgeous colors, savory flavors, warming, and delicious. 

    Vegan Shepherds Pie with Chickpeas and Sweet Potato mash. Crusted with breadcrumbs, garlic and herbs. 1 hour easy Vegetarian Shepherds Pie. Vegan Nut-free Soy-free Recipe. Can be gluten-free | VeganRicha.com

    Vegan Shepherds Pie with Chickpeas and Sweet Potato mash. Crusted with breadcrumbs, garlic and herbs. 1 hour easy Vegetarian Shepherds Pie. Vegan Nut-free Soy-free Recipe. Can be gluten-free | VeganRicha.com

    More options for the holidays

    • Lentil Quinoa Loaf. can be GF
    • Cauliflower Steaks with mushroom gravy GF
    • Chickpea Veggie BBQ Loaf . Can be GF
    • Gobi Musalam – Whole Roasted Cauliflower with creamy gravy. (GF SF) 
    • Cauliflower Alfredo, Spinach, Artichoke Lasagna. SF can be GF
    • Easy Vegan Veggies Lasagna. Can be GF

    If you make any of these of this Shepherd’s pie, tag me on Instagram (#veganricha) or social media and also let me know how it turned out!


    Make the chickpea veggie filling. Cook and Mash sweet potatoes. Prep the garlic crumb herb topping. 

    Vegan Shepherds Pie with Chickpeas and Sweet Potato mash. Crusted with breadcrumbs, garlic and herbs. 1 hour easy Vegetarian Shepherds Pie. Vegan Nut-free Soy-free Recipe. Can be gluten-free | VeganRicha.com

    Assemble in individual ramekins. Fill two thirds of the container with chickpea veggie filling. Add a layer of mashed sweet potatoes. Sprinkle some breadcrumb mixture on top and bake. The breadcrumb idea is from Jamie Oliver’s vegetarian Shepherd’s pie. 

    Vegan Shepherds Pie with Chickpeas and Sweet Potato mash. Crusted with breadcrumbs, garlic and herbs. 1 hour easy Vegetarian Shepherds Pie. Vegan Nut-free Soy-free Recipe. Can be gluten-free | VeganRicha.com

    Video:

    Recipe Card

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    4.78 from 22 votes

    Vegan Shepherds Pie with Chickpeas & Sweet Potato

    Vegan Shepherds Pie with Chickpeas and Sweet Potato mash. Crusted with breadcrumbs, garlic and herbs. 1 hour Easy Vegetarian Shepherd's Pie. Vegan Nut-free Soy-free Recipe. Can be gluten-free
    Prep Time15 minutes mins
    Cook Time50 minutes mins
    Total Time1 hour hr 5 minutes mins
    Course: Entree, Holiday
    Cuisine: fusion, Gluten-free, Vegan
    Servings: 4
    Calories: 491kcal
    Author: Vegan Richa

    Ingredients

    Chickpea Veggie Pie Filling:

    • 1/2 tsp (0.5 tsp) coriander seeds
    • 1/3 tsp (0.33 tsp) cumin seeds
    • 2 tsp oil
    • 1 small onion chopped
    • 6 cloves of garlic finely chopped
    • 1 tsp dried thyme or 2 tsp fresh
    • 1/2 tsp (0.5 tsp) dried sage
    • 1.5 to 2 cups (273 g) veggies -carrots, peppers, mushrooms, broccoli, celery, chopped
    • 3/4 tsp (0.75 tsp) or more salt divided
    • 1/2 cup (72.5 g) peas
    • 15 oz (425.24 g) can chickpeas or 1.5 cups cooked
    • 1.25 to 1.5 cups (312.5 ml) water
    • black pepper and cayenne to taste 1/4 tsp or more
    • 1/2 tsp (0.5 tsp) soy sauce optional
    • 1/4 tsp (0.25 tsp) celery seed optional
    • 1 tsp cornstarch + 1 tbsp water

    Sweet Potato Mash:

    • 12 to 14 oz (340.2 g) chopped sweet potatoes
    • salt and pepper to taste
    • 2 tsp olive oil
    • 1/4 tsp (0.25 tsp) dried thyme

    Breadcrumb Garlic Olive oil topping:

    • 1/2 cup (54 g) breadcrumbs
    • 2 cloves of garlic minced
    • 2 tsp olive oil
    • 2 tsp nutritional yeast optional
    • fresh rosemary or thyme

    Instructions

    Sweet Potato Mash:

    • Add sweet potatoes to a pot of water with salt. Bring to a boil and cook for 8 to 10 minutes or until sweet potatoes are tender. Drain, mash, season with salt, pepper, olive oil, thyme and set aside. (I used pre-cubed sweet potatoes to save time and to save my thumb).

    Chickpea Veggie Filling:

    • Meanwhile, Crush coriander and cumin seeds in a mortar pestle or blender/grinder. Heat oil over medium heat in a saucepan. When hot, add the crushed seeds to the oil. Cook for 30 seconds or until fragrant. Add onion garlic and cook for 4 to 5 minutes. I had a thumb injury, so I chopped up onion and garlic in the food processor and used. I also processed the veggies in the processor, to add at the next step. This made the chopping prep a very quick 2 mins.
    • Add veggies, thyme, sage and 1/2 tsp salt and cook for another 3 minutes. Add peas, chickpeas, salt (depends on if the chickpeas were salted), water, black pepper, cayenne, soy sauce, celery seeds, and mix well. Cover and cook for 10 minutes. Uncover, add cornstarch mixed with water and simmer until thickened slightly. 5 to 7 mins. Taste and adjust salt, herbs. Preheat the oven to 425 deg F/ 220ºc

    Assemble:

    • Distribute the chickpea veggie mixture into ramekins (fill 2/3 of the ramekin) or one large baking dish. Add sweet potato mixture on top.
    • Mix breadcrumbs, garlic, olive oil, optional nutritional yeast. rosemary or thyme in a bowl. Sprinkle the mixture over the sweet potato mash.
    • Bake at 425 degrees F / 220ºc for 15 to 20 minutes. Broil for a minute to brown if needed. Cool for a few minutes then Serve.
    • The baked pie keeps well refrigerated. The filling will thicken a bit. Reheat and serve.

    Video

    Notes

    Use cooked lentils instead of chickpeas.
    Use some uncooked quinoa + lentils for variation
     
    Nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Vegan Shepherds Pie with Chickpeas & Sweet Potato
    Amount Per Serving
    Calories 491 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 1g6%
    Sodium 682mg30%
    Potassium 934mg27%
    Carbohydrates 82g27%
    Fiber 18g75%
    Sugar 11g12%
    Protein 19g38%
    Vitamin A 19165IU383%
    Vitamin C 28.8mg35%
    Calcium 163mg16%
    Iron 6.6mg37%
    * Percent Daily Values are based on a 2000 calorie diet.

    Vegan Shepherds Pie with Chickpeas and Sweet Potato mash. Crusted with breadcrumbs, garlic and herbs. 1 hour easy Vegetarian Shepherds Pie. Vegan Nut-free Soy-free Recipe. Can be gluten-free | VeganRicha.com

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    1. Wendy

      January 08, 2023 at 12:30 am

      Thank you for this great recipe. My Mum is visiting and avoids all nightshades. Finding vegan mains with no tomatoes, peppers, or white potatoes is almost impossible!

      Reply
      • Vegan Richa Support

        April 03, 2023 at 8:13 pm

        so happy it worked for her! don’t forget to rate!

        Reply
    2. Deepa

      February 09, 2022 at 12:03 pm

      Would panko breadcrumbs work just as well?

      Reply
      • Richa

        February 09, 2022 at 1:30 pm

        Yes

        Reply
    3. Brenda

      February 07, 2022 at 2:03 pm

      4 stars
      I was really looking forward to this recipe, love the concept, unfortunately it fell short for me.

      The spices were harsh and overpowering and I found the chickpeas in their whole state disharmonious with the the rest.

      I did really appreciate trying this recipe though and I loved the presentation

      Reply
      • Richa

        February 07, 2022 at 8:07 pm

        Oh no. That’s ok that it didnt work you for. I really love the whole spices in this, but everyone doesn’t have to like all of what I like 🙂 thank you for trying it! Try my lentil shepherds pie and you can make it in the small ramekins

        Reply
    4. Nina

      September 19, 2020 at 1:51 pm

      5 stars
      I made this today and it’s so good, my boyfriend and I absolutely loved it. Thank you!

      Reply
    5. Ann

      November 22, 2019 at 6:22 am

      I am thinking about doubling this recipe and serving for Thanksgiving. What size casserole dish would work (I won’t use the ramekins).

      Reply
      • Richa

        November 22, 2019 at 11:08 am

        use a 9 by 13

        Reply
    6. D.

      November 21, 2019 at 12:55 pm

      5 stars
      Another comment mentioned that this tasted like Thanksgiving in a single dish and that was spot on! Easy and delicious. I used lentils instead of chickpeas and loved the fresh rosemary and garlic in the bread crumbs.

      Reply
      • Richa

        November 21, 2019 at 1:07 pm

        awesome!

        Reply
    7. adams@nationalrestaurantny

      November 12, 2019 at 5:16 pm

      5 stars
      Vegan Shepherds Pie with Chickpeas and Sweet Potato is great! To be honest, I’m not good at cooking but I like them, they give me joy and excitement every time I finish the dishes, which is a great thing. With your recipe, I just need to follow the instructions and the rest is simple. Thanks for sharing

      Reply
    8. Douglas

      September 23, 2019 at 4:47 pm

      5 stars
      Wow! Amazing (and I even forgot the peas!) . I added mushrooms, carrots, broccoli and brussel sprouts, and it was wonderful. The sweet potato adds coziness and I love the sage and thyme. Will make this one again!

      Reply
      • Richa

        September 23, 2019 at 4:57 pm

        Awesome!

        Reply
    9. David Lapedis

      July 14, 2019 at 7:10 pm

      So good….I used oats instead of breadcrumbs and some coconut aminos with veggies, and a little coconut oil in the sweet potatoes.

      Love your recipes Richa.

      Reply
      • Richa

        July 14, 2019 at 10:09 pm

        awesome

        Reply
    10. Monica from Best Consumer Reports

      April 23, 2019 at 6:12 pm

      5 stars
      Looks delicious, you make me hungry :)) easy to follow I’m definitely will try this. Thanks for sharing Richa!

      Reply
    11. Camille

      April 20, 2019 at 10:57 am

      What size baking dish would you use if you were cooking it all together (not in single serve ramekins)

      Reply
      • Richa

        April 20, 2019 at 12:40 pm

        8 by 8 or 9 by 9

        Reply
    12. Heather

      November 10, 2018 at 9:44 am

      What if I wanted to freeze this for later? Would that work? If so how?

      Reply
      • Richa

        November 10, 2018 at 4:28 pm

        yes it should work fine. Bake half way through,coool completely and freeze. thaw and bake for 20-30 mins

        Reply
    13. Kathleen Cook

      October 21, 2018 at 2:36 pm

      4 stars
      Just made this tonight and it was a huge hit with the family. Such great flavours, very savoury. A great taste of fall – we used squash, broccoli, peppers and carrots from our local afremers market.

      Reply
    14. Nasef

      July 26, 2018 at 4:33 am

      I was a little bit concern about the taste of the sweet potatoe on this recipe and to be honest..I loved it
      Recipe was super yummy.
      Thanks

      Reply
      • Richa

        July 26, 2018 at 10:51 am

        great!

        Reply
    15. Dee

      April 15, 2018 at 12:23 pm

      No spice grinder. Will the store bought ground spices work?

      Reply
      • Richa

        April 15, 2018 at 1:09 pm

        Yes. You can grind the spices in a blender too. They might grind to coarse state and that will work too. Ground spices generally have lower flavor payoff, so taste and add more if needed before putting the stew in the baking dish.

        Reply
        • Dee

          April 15, 2018 at 1:42 pm

          Ok. I’ll see if my Nutribullet will work .

          Thanks.

          Reply
          • Richa

            April 15, 2018 at 2:19 pm

            nutribullet has a 2 blade grinder, that works wonderfully if you have it.

            Reply
            • Dee

              April 15, 2018 at 2:37 pm

              Oh. I’ll use that one.

              Thanks!

    16. Emily

      January 22, 2018 at 4:37 pm

      2 stars
      Unfortunately, our family didn’t like this recipe. The combination of the spices was weird. I think if I made this again I’d omit the cumin. I have loved every other Vegan Richa recipe I’vevtried, just not this one.

      Reply
      • Richa

        January 22, 2018 at 6:35 pm

        oh no. Its ok :), sometimes the flavor or texture doesnt work for everyone. It might be one of the spices. Whole coriander seeds is a strong flavor so it could be those too. Or maybe the coarsely ground spices needed more roasting time. The roasting helps infuse the flavor into the oil, mellows it out. If they arent roasted long enough, the spices generally are more mouthy (ie. you an feel them while eating) and also give more flavor bursts rather than a balanced flavor distributed throughout. Or maybe one of the spices has gone rancid.
        You can add some mashed potatoes and breadcrumbs to the mix and herbs that you like for flavor and make into patties. The additional potato and herbs should mask the overall flavor. Let me know what exactly you didnt like.

        Reply
    17. Zach

      January 08, 2018 at 10:04 pm

      5 stars
      Made this tonight, so delicious! I used a blender for the veggies like you did, normally I wouldn’t chop them so finely but I liked it. Everything about this was a winner. Thanks for sharing!

      Reply
      • Richa

        January 08, 2018 at 10:15 pm

        Awesome!

        Reply
    18. Kathleen

      November 27, 2017 at 7:52 am

      5 stars
      I made this for Thanksgiving this year substituting lentils for the chickpeas. It was amazing!

      Reply
      • Richa

        November 27, 2017 at 10:26 am

        awesome!

        Reply
    19. Lita Watson

      May 29, 2017 at 12:31 am

      5 stars
      Gorgeous colors, savory flavors, warming, and delicious !!! Thank you for such an amazing recipe, Richa!

      Reply
      • BB

        October 09, 2017 at 1:23 pm

        What’s a ramekin?

        Reply
        • Richa

          October 12, 2017 at 7:00 pm

          a small baking dish, 3.5 to 5 inch size

          Reply
    20. Gabrielle

      April 24, 2017 at 2:09 pm

      what size ramekins do you use for making individual ones?

      Reply
      • Richa

        April 24, 2017 at 9:59 pm

        the smaller ones in the picture are 4 inches. the larger one is probably 5 or 5.5 inch. The recipe should make 4 small ramekins.

        Reply
    21. Vickie

      April 10, 2017 at 7:28 am

      5 stars
      Yum, this looks delish! Thank you for your sharing 🙂

      Reply
    22. Nana

      March 13, 2017 at 9:17 am

      5 stars
      Wow this is so good!! I just made this. It’s awesome!

      Reply
    23. Emma Claire

      November 27, 2016 at 6:16 am

      5 stars
      We made this this weekend. My husband and kids love it very much 🙂 . Thank you for your post :).

      Reply
      • Richa

        November 27, 2016 at 11:42 am

        Awesome!

        Reply
    24. Vee

      November 24, 2016 at 7:11 pm

      5 stars
      Just made this for Thanksgiving dinner. It was really yummy and filling too!! Thanks! Next time, I’m planning to add jalapeno or serrano peppers to make it more spicy.

      Reply
      • Richa

        November 25, 2016 at 7:45 pm

        Awesome!!

        Reply
    25. Liz Brumer

      November 22, 2016 at 4:45 pm

      5 stars
      This recipe was amazing! My husband and I both thoroughly enjoyed it. As always – great work!

      Reply
      • Richa

        November 23, 2016 at 12:30 pm

        yay!

        Reply
    26. Sarah-Eve Vallee

      November 15, 2016 at 10:14 am

      5 stars
      That was sooo good!! So happy I discovered your blog!

      Reply
      • Richa

        November 23, 2016 at 12:30 pm

        Awesome!

        Reply
    27. Cindy

      November 13, 2016 at 8:31 am

      I love this recipe! I am making it for the second time today – so yummy!

      Reply
      • Richa

        November 23, 2016 at 12:31 pm

        yay!

        Reply
    28. Jennifer

      November 08, 2016 at 5:40 am

      I really like this. It is so good. This is so delightful. I wish I could have found this early. I can’t wait to prepare this. The preparation guide is very clear and simple to follow. Thank you for sharing this delightful information.

      Reply
    29. Leslie

      October 31, 2016 at 8:22 pm

      This was super! Made it exactly as written and we enjoyed it very much. We will be enjoying this one again!

      Reply
      • Richa

        November 01, 2016 at 10:59 am

        Awesome!

        Reply
    30. Edwina at The Equipped Cook

      October 28, 2016 at 11:31 pm

      I love chickpeas. I could eat them every night for dinner. Your recipe looks delicious and they all look so cute in individual ramekins. I will definitely make this. Thanks for sharing.

      Reply
      • Dee

        September 26, 2019 at 11:38 am

        Will ground coriander work? Will dried thyme work in the breading?

        Reply
    31. Marissa

      October 25, 2016 at 8:11 pm

      5 stars
      This is like Thanksgiving in a single dish. I might make this the night before Thanksgiving because leftovers taste even better.

      Reply
    32. Madhu Mantena

      October 24, 2016 at 4:12 am

      Awesome recipe.

      Reply
    33. Gabriella @ Putumayo Kitchen

      October 23, 2016 at 7:06 am

      This looks so delicious ! Such a satisfying meal for this time of year 🙂

      Reply
    34. Plenty Vegan

      October 22, 2016 at 1:31 pm

      I’ve made a seitan loaf for years now for Thanksgiving. I’m reconsidering with this recipe. Might just have to do a trial run this weekend!

      Reply
    35. Louwana

      October 22, 2016 at 8:17 am

      I’m trying to cook up some of my overflowing CSA bounty this weekend- do you think these would freeze well or do you feel freezing would change the textures?

      Reply
      • Richa

        October 22, 2016 at 12:50 pm

        I think it should freeze well. Make the chickpea mixture and mashed sweet potattoes and layer them. Dont add the garlic breadcrumb topping. add a sprinkle of lemon juice on top of the sweet potatoes and seal the container with a cling wrap. Add the breadcrumb topping fresh and bake.

        Reply
    36. Emily

      October 21, 2016 at 10:54 am

      5 stars
      We made this for a potluck this weekend. Now only if I can stop eating it so others can get some!

      Reply
    37. Audrey

      October 21, 2016 at 10:16 am

      5 stars
      Wow, it’s a delicious meal! I just tried it and everybody loved it! I didn’t have celeri neither mushroom or peppers, I used cauliflower instead and it was absolutely delicious!
      Thank you so much! 🙂

      Reply
      • Richa

        October 21, 2016 at 10:50 am

        Awesome! So glad everyone loved it!

        Reply
      • carol

        October 20, 2018 at 8:47 pm

        Thanks for commenting on the actual recipe results, not just on how it looks or sounds. So much more helpful to readers and recipe creators. That’s my first and last non recipe tested comment. I promise!

        Reply
    38. Cassie Autumn Tran

      October 20, 2016 at 3:40 pm

      I LOVE LOVE this idea! I would absolutely adore using my sweet potatoes this way. Perfect holiday recipe!

      Reply
    39. Elizabeth

      October 20, 2016 at 3:06 pm

      Pinned! Now, where did you find those adorable polka-dotted dishes??

      Reply
      • Richa

        October 20, 2016 at 9:00 pm

        worldmarket

        Reply
        • Elizabeth

          October 21, 2016 at 7:41 am

          Thank you, Richa. Love your recipes!

          Reply
    40. Rusty

      October 19, 2016 at 11:55 pm

      Definitely going to give this a try! I will use green lentils, I like their earthy flavour and texture which I think will work well with this. My go-to topping at the moment is potato mashed up with celeriac, that might be a variation to try too… ooh the possibilities! Thanks Richa.. X Rusty

      Reply
      • Richa

        October 20, 2016 at 10:35 am

        Thanks! I like both chickpeas and lentils equally in this one.

        Reply
        • Jan

          October 20, 2016 at 1:14 pm

          5 stars
          So would you substitute 1.5 cups cooked lentils for the chickpeas?

          Regards, Jan

          Reply
          • Richa

            October 20, 2016 at 9:02 pm

            yes, start with that and add more if needed.

            Reply
    41. Jacqui

      October 19, 2016 at 4:10 pm

      I must say that this is making my stomach growl right now. I can’t wait to try it!

      Reply
    42. Lennae Stubbs

      October 19, 2016 at 3:26 pm

      Oh wow this looks amazing! Thanks for sharing this delicious recipe, a definite must try for the cooler months.

      Lennae xxx
      http://www.lennaesworld.com

      Reply
      • Richa

        October 20, 2016 at 10:41 am

        thanks!

        Reply

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