Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook by Richa Hingle

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    • Categories: Quick / easy; Breakfast / brunch; Indian; Vegan; Vegetarian
    • Ingredients: chickpea flour; turmeric; ground cayenne pepper; carom seeds; red onions; green chiles; cilantro; safflower oil; sandwich bread
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    • Categories: Quick / easy; Breakfast / brunch; Indian; Gluten-free; Vegan; Vegetarian
    • Ingredients: safflower oil; black mustard seeds; curry leaves; red onions; red peppers; coconut; smoked paprika; turmeric; dried red pepper flakes; ground cayenne pepper; black salt; firm tofu
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  • Mom's chickpea flour pancakes (Chilla / Pudla)
    • Categories: Pancakes, waffles & crêpes; Quick / easy; Breakfast / brunch; Indian; Gluten-free; Vegan; Vegetarian
    • Ingredients: chickpea flour; turmeric; ground cayenne pepper; carom seeds; red onions; green chiles; cilantro; safflower oil
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    • Categories: Quick / easy; Breakfast / brunch; Indian; Gluten-free; Vegan; Vegetarian
    • Ingredients: old-fashioned oats; raw peanuts; safflower oil; mustard seeds; curry leaves; green chiles; red onions; turmeric; ground cayenne pepper; peas; cilantro
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    • Categories: Quick / easy; Beverages / drinks (no-alcohol); Indian; Vegan
    • Ingredients: raw sugar; chai tea; green cardamom pods; cinnamon sticks; whole cloves; black peppercorns; fresh ginger; almond milk
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  • Spicy baked cauliflower florets (Gobi 65)
    • Categories: Quick / easy; Snacks; Indian; Vegan; Vegetarian
    • Ingredients: red onions; coriander seeds; cumin seeds; cinnamon sticks; black cardamom pods; green cardamom pods; whole cloves; black peppercorns; Indian bay-leaves; Sriracha sauce; fresh ginger; garlic; curry leaves; soy sauce; safflower oil; cauliflower; green peppers
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    • Categories: Quick / easy; Snacks; Indian; Vegan; Vegetarian
    • Ingredients: potatoes; safflower oil; cumin seeds; coriander seeds; fennel seeds; fresh ginger; ground cumin; ground cayenne pepper; cinnamon sticks; black cardamom pods; green cardamom pods; black peppercorns; Indian bay-leaves; dried red chiles; mango powder; black salt; turmeric; peas; cilantro; whole wheat flour; semolina; carom seeds
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    • Categories: Quick / easy; Snacks; Indian; Vegan; Vegetarian
    • Ingredients: safflower oil; red onions; green peppers; tempeh; ginger paste; garlic paste; ground cayenne pepper; coriander seeds; cumin seeds; cinnamon sticks; black cardamom pods; green cardamom pods; whole cloves; black peppercorns; Indian bay-leaves; dried fenugreek leaves; non-dairy yogurt; chickpea flour; fennel seeds; dried red chiles; mango powder; black salt; tomatoes; green chiles; mint; cilantro; apple cider vinegar; roti bread
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    • Categories: Fried doughs; Snacks; Indian; Gluten-free; Vegan; Vegetarian
    • Ingredients: potatoes; safflower oil; black mustard seeds; fresh ginger; serrano chiles; turmeric; chickpea flour; rice flour; ground cayenne pepper; carom seeds
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  • Potato quinoa patties (Aloo tikki)
    • Categories: Quick / easy; Snacks; Indian; Vegan; Vegetarian
    • Ingredients: potatoes; cooked quinoa; red onions; green chiles; cilantro; fresh ginger; carom seeds; ground cayenne pepper; ground coriander; black salt; safflower oil; bread crumbs
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    • Categories: Quick / easy; Rice dishes; Snacks; Indian; Gluten-free; Vegan; Vegetarian
    • Ingredients: yellow split peas; red lentils; rice; non-dairy yogurt; zucchini; green chiles; ground cayenne pepper; fresh ginger; sesame seeds; turmeric; safflower oil; mustard seeds
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    • Categories: Quick / easy; Snacks; Indian; Vegan; Vegetarian
    • Ingredients: soy sauce; white pepper; safflower oil; cauliflower; fresh ginger; green chiles; red onions; green peppers; sambal oelek; tomato ketchup; rice vinegar
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    • Categories: Pies, tarts & pastries; Snacks; Indian; Vegan; Vegetarian
    • Ingredients: red lentils; fennel seeds; coriander seeds; cumin seeds; cinnamon sticks; black cardamom pods; green cardamom pods; whole cloves; black peppercorns; Indian bay-leaves; ground coriander; turmeric; ground cayenne pepper; safflower oil; garlic; fresh ginger; asafetida powder; dried red chiles; mango powder; black salt; whole wheat flour; semolina flour; oat flour; carom seeds; non-dairy milk; vegan butter; non-dairy yogurt; apple cider vinegar
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    • Categories: Snacks; Indian; Gluten-free; Vegan; Vegetarian
    • Ingredients: non-dairy yogurt; non-dairy milk; coriander seeds; cumin seeds; fennel seeds; black peppercorns; whole cloves; green cardamom pods; cinnamon sticks; fenugreek seeds; turmeric; paprika; black salt; garlic paste; ginger paste; onion paste; Indian bay-leaves; chickpea flour; safflower oil; firm tofu; cauliflower; green peppers; broccoli; zucchini; carrots
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    • Categories: Fried doughs; Quick / easy; Snacks; Indian; Gluten-free; Vegan; Vegetarian
    • Ingredients: chickpea flour; rice flour; turmeric; coriander seeds; cumin seeds; cinnamon sticks; black cardamom pods; green cardamom pods; whole cloves; black peppercorns; Indian bay-leaves; fennel seeds; fresh ginger; non-dairy yogurt; safflower oil; red onions; green chiles; cilantro
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    • Categories: Quick / easy; Snacks; Indian; Vegan; Vegetarian
    • Ingredients: safflower oil; red onions; garlic; fresh ginger; potatoes; carrots; green beans; peas; coriander seeds; cumin seeds; cinnamon sticks; black cardamom pods; green cardamom pods; whole cloves; black peppercorns; Indian bay-leaves; mango powder; black salt; ground coriander; ground cumin; ground cayenne pepper; bread crumbs
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    • Categories: Quick / easy; Snacks; Indian; Vegan; Vegetarian
    • Ingredients: safflower oil; red onions; coriander seeds; cumin seeds; fennel seeds; black cardamom pods; whole cloves; dried red pepper flakes; black peppercorns; ground cinnamon; mango powder; Indian bay-leaves; green cardamom pods; cinnamon sticks; tomatoes; garlic; fresh ginger; potatoes; cauliflower; green peppers; green beans; turmeric; vegan butter; peas; dinner rolls
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    • Categories: Fried doughs; Snacks; Indian; Vegan; Vegetarian
    • Ingredients: black gram; cumin seeds; green chiles; fresh ginger
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    • Categories: Bread & rolls, savory; Indian; Vegan; Vegetarian
    • Ingredients: whole wheat flour; semolina flour; oat flour; carom seeds; non-dairy milk; vegan butter; non-dairy yogurt; apple cider vinegar
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    • Categories: Quick / easy; Side dish; Indian; Gluten-free; Vegan; Vegetarian
    • Ingredients: safflower oil; cumin seeds; fresh ginger; green chiles; ground coriander; ground cayenne pepper; turmeric; potatoes; cauliflower; mango powder
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    • Categories: Quick / easy; Side dish; Indian; Gluten-free; Vegan; Vegetarian
    • Ingredients: safflower oil; red onions; nigella seeds; cumin seeds; fresh ginger; green chiles; tomatoes; turmeric; mango powder; Japanese eggplants
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  • Roasted cauliflower and radish with mustard, nigella, and fennel seeds
    • Categories: Quick / easy; Side dish; Indian; Gluten-free; Vegan; Vegetarian
    • Ingredients: cauliflower; radishes; safflower oil; fennel seeds; mustard seeds; nigella seeds; dried red pepper flakes
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    • Categories: Quick / easy; Stir-fries; Side dish; Indian; Gluten-free; Vegan; Vegetarian
    • Ingredients: safflower oil; green chiles; red onions; okra; turmeric; ground cayenne pepper
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    • Categories: Quick / easy; Stir-fries; Side dish; Indian; Gluten-free; Vegan; Vegetarian
    • Ingredients: safflower oil; cumin seeds; green chiles; fresh ginger; garlic; red onions; potatoes; tomatoes; spinach
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    • Categories: Quick / easy; Side dish; Indian; Gluten-free; Vegan; Vegetarian
    • Ingredients: black mustard seeds; cumin seeds; fennel seeds; nigella seeds; coriander seeds; fenugreek seeds; safflower oil; mustard oil; red onions; fresh ginger; ground cayenne pepper; turmeric; potatoes; cauliflower; non-dairy yogurt
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Notes about this book

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Notes about Recipes in this book

  • Creamy black gram and kidney bean curry (Dal makhani)

    • emkayess2 on June 11, 2017

      Pressure Cooker variation available

  • Potatoes and greens stir-fry (Aloo saag)

    • Ordinaryblogger on July 08, 2022

      A family favorite! I've made it with spinach, with chard, and even with some beet greens mixed in. So good.

  • Assamese greens and potatoes (Xaak bhaji)

    • Ordinaryblogger on May 08, 2022

      Just lovely! I used half dandelion greens and half spinach. Served with a dal.

  • Easy curried green beans

    • Wlow on April 27, 2020

      Very good though seasoning was too similar to Chana masala in same meal. used frozen haricots verts (Trader Joe’s) but in future should cut in half.

  • Brown chickpea curry (Kala chana masala)

    • LFL on July 20, 2021

      Cooked the recipe a bit differently, w/ regular chickpeas made in the pressure cooker and tempering spices in our saute pan (We didn’t have chickpea flour and used gluten-free flour instead). Added cooked chickpeas to spices, then threw in liquid (tomato juice left in the can and the chickpea cooking liquid) as needed. Cooked everything another 20-30 minutes to get the flavor into the chickpeas and soften them further (they came out out of the pressure cooker fairly firm). We wanted only 1/2 tsp salt total in the recipe and there was already some in the tomatoes and the (Rani brand) chana masala spice blend, so we only added between 1/8 and 1/4 tsp. It needed a little agave to cut residual bitterness; started with 1/2 tsp & adjusted as needed (not that much). Out of ground coriander, so we used seeds instead--much too intense. But otherwise, the curry was quite good. The lemon juice & cilantro are good but as the recipe indicates, only a small amount of the lemon juice is needed.

    • Ganga108 on June 10, 2022

      Very delicious, and easy to make, taking about an hour. We made it on a Friday night instead of getting take-away, and it was such a good choice. The timings in the recipe are spot-on for the on-stove version. The chickpea flour roux before adding chickpeas and liquid means that at the end of cooking the sauce is perfectly thickened. Served with daikon rice, lima beans and a green salad.

  • Dad's favorite cauliflower potatoes (Gobi aloo)

    • LFL on July 16, 2021

      4 stars. My husband made this and it was so good. I had previously made it in the past and I don’t think it was on the same level. I think I might have left out the optional mustard seeds in the past. They are not optional, they make the dish. The lime juice and cilantro are worth including too. This will probably go into regular rotation.

  • Tofu in spinach curry (Palak tofu)

    • LFL on July 17, 2022

      3.5 stars. My husband over-blended the spinach and other stuff and made it in a pot instead of a pan, so we ended up with something soupy. We simmered it with the lid off instead of on for part of the time to thicken it. We started this a little late so the final results were still on the thin side. I can’t tell if that’s because the recipe needs a little less liquid but maybe? It needed the full 15 minutes to simmer—that helped get some bitterness out. The final results were tasty.

    • Churchim808 on December 15, 2018

      Okay but not as rich as I was hoping.

  • Fudgy cardamom squares (Vegan kalakand)

    • babyfork on February 01, 2016

      These are really tasty! I'm not a vegan either. I didn't have cardamom powder so I ground some cardamom pods in my spice (coffee) grinder. I then sifted it to remove the bits of pods, etc and get a powder. Worked well. I added a dusting of freshly grated nutmeg over the top before baking. Will make these again.

  • Cauliflower, carrots, and peas in coconut poppy seed curry (Gobi gajar mutter kurma)

    • adewar on December 15, 2019

      Had to put a lid over the pan while cauliflower is cooking, so that it steams

    • DeGroeneKeuken on April 11, 2017

      Delicious, very tasty! I did add some more water because otherwise the cauliflower wasn't cooked properly. Also, the recipe was pretty easy to follow.

  • Sweet and spicy baked cauliflower (Gobi Manchurian)

    • DeGroeneKeuken on March 13, 2016

      I made the gluten-free version of this recipe and it was awesome! The dough did spread out a bit on the baking plate, but that only made sure there were some extra crispy dough bits ;-) The sauce is absolutely delicious! I will make this sauce again with tofu or a noodle dish. Be careful not to use too much sambal or peppers if you're not that into spicy food, 'cause this was very spicy (but so yummy)!

    • patioweather on October 08, 2017

      This was delicious. It's both spicy and sweet, as the title notes, so there's a lot going on in this one dish. I would pair it with something bland, like rice, and a pickle for a bit of acid. This was easy enough that someone who cooks infrequently managed to pull it off in the time listed.

  • Lightly spiced yellow lentils and rice (Mung dal khichdi [Kitchari])

    • DeGroeneKeuken on April 11, 2017

      This recipe was easy to make, yet it didn't work out as planned. I was left with way too much water, so I had to drain it a bit (which lost a bit of the flavor).

  • Mushrooms and peas in spicy coconut sauce (Mushroom mutter chettinad)

    • Tealismyname on July 25, 2020

      Really delicious. I added tofu to the dish. We were hungry and ate this in 1 meal!

  • Butternut coconut red lentil curry (Masoor aur kaddu ki dal)

    • lizbot2000 on November 07, 2017

      This was excellent! The squash was very sweet and caramelized and tasted great with the lentils and coconut. If the squash is already cut, this comes together very quickly and makes a nice, quick dinner.

  • Andhra-style tempeh curry

    • Churchim808 on December 15, 2018

      I didn’t have any tempeh so I used soy curls. It was pretty good.

    • jenburkholder on October 18, 2021

      This was okay. I used one block of tempeh plus a handful of soy curls, because it didn't look like nearly enough "chunks" to sauce for my taste. The spice blend was very tasty, but overall the curry was watery. I also have decided I don't like tempeh in this sort of application, but that's really a me problem. If I remade it, it would be with something other than tempeh (chickpeas? soy curls?), using less water, and adding some coconut milk or yogurt (which, to be fair, she says you can do in the recipe intro).

  • Vegetables in luxurious royal sauce (Restaurant-style navratan korma)

    • Churchim808 on December 15, 2018

      This is amazing! Absolutely delicious. I didn’t have enough cashews so I used sunflower seeds and Brazil nuts to make up the difference. Still great, maybe even better.

  • Sweet and sour pumpkin (Khatta meetha kaddu)

    • jenburkholder on October 18, 2021

      I quite liked this for how easy it was. The only chopping is the pumpkin - everything else is just spices. Tart and aromatic, and an appreciated addition to my (very small) list of Indian dishes involving winter squash. Not exceptional, but worth making again for its simplicity. Gets better with sitting, as well.

  • Yellow lentils with cumin (Sindhi mung dal)

    • jenburkholder on November 29, 2021

      Decent, simple dal. There are others I like better with a similar flavor profile and level of effort, but this dal is perfectly serviceable. I would recommend cutting down the ginger and upping the cumin, as those two flavors don't feel quite balanced. Ate with chapati, yogurt, greens, and carrots cooked with mustard seed.

  • Chickpea spinach stew with lentils and quinoa

    • Meags on July 09, 2022

      This is delicious!!! It is best after it sits for several days. I make it and put it in a container and put it aside for three days.

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  • ISBN 10 1941252095
  • ISBN 13 9781941252093
  • Linked ISBNs
  • Published May 19 2015
  • Format Paperback
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Vegan Heritage Press, LLC
  • Imprint Vegan Heritage Press, LLC

Publishers Text

The ultimate plant-based Indian cookbook by the creator of VeganRicha.com.

From delicious dals to rich curries, flat breads, savory breakfasts, snacks, and much more, this book brings you Richa Hingle’s collection of plant-based Indian recipes inspired by regional cuisines, Indian culture, local foods, and proven methods.

Whether you want to enjoy Indian cooking, try some new spices, or add more protein to your meals using legumes and lentils, this book has got it covered. You’ll explore some well-known and new Indian flavors that are easy to make in your own kitchen. Learn the secrets of eclectic Indian taste and textures, and discover meals in which pulses and vegetables are the stars of the dish. And once you taste Richa’s mouth-watering desserts, they will likely become your new favorites.

Within these pages you will find recipes to please all the senses, including:

• Mango Curry Tofu
• Whole Roasted Cauliflower in Makhani Gravy
• Baked Lentil Kachori Pastries
• Quick Tamarind-Date Chutney
• Avocado Naan
• Fudgy Cardamom Squares

The recipes have been designed to simplify complex procedures, and Richa’s workflow tips incorporate modern appliances and techniques from other cuisines to reduce cooking times. Replacement spices are indicated wherever possible, and Richa also provides alternatives and variations that allow people to be playful and creative with the spices called for in the recipes.

The restaurant-quality recipes are ideal to make for yourself, for family, and for entertaining guests.


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