Vegan Richa's Everyday Kitchen: Epic Anytime Recipes with a World of Flavor by Richa Hingle

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    • Categories: Sauces, general; Cooking ahead; Vegan; Vegetarian
    • Ingredients: peanut butter; fresh ginger; soy sauce; limes; rice vinegar; Sriracha sauce; ground cayenne pepper; toasted sesame oil; canned coconut milk
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    • Categories: Sauces, general; Cooking ahead; Allergies; Vegan; Vegetarian
    • Ingredients: sunflower seed butter; fresh ginger; soy sauce; limes; rice vinegar; Sriracha sauce; ground cayenne pepper; raw sugar; toasted sesame oil; canned coconut milk
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    • Categories: Sauces, general; Main course; Cooking ahead; Vegan; Vegetarian
    • Ingredients: fresh ginger; soy sauce; limes; rice vinegar; Sriracha sauce; ground cayenne pepper; raw sugar; toasted sesame oil; canned coconut milk; peanut butter; red lentils; safflower oil; red onions; red peppers; carrots; zucchini; basil; baby spinach; dried red pepper flakes
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    • Categories: Sauces, general; Main course; Cooking ahead; Vegan; Vegetarian
    • Ingredients: fresh ginger; soy sauce; limes; rice vinegar; Sriracha sauce; ground cayenne pepper; raw sugar; toasted sesame oil; canned coconut milk; peanut butter; safflower oil; red onions; dried red pepper flakes; garlic; carrots; red peppers; firm tofu; cabbage; cooked rice
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    • Categories: Sauces, general; Main course; Vegan; Vegetarian
    • Ingredients: fresh ginger; limes; ground cayenne pepper; peanut butter; safflower oil; garlic; ground cumin; ground coriander; ground cinnamon; turmeric; almond milk; red peppers; carrots; zucchini; canned chickpeas; cilantro; dried red pepper flakes
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    • Categories: Pasta, doughs & sauces; Quick / easy; Stews & one-pot meals; Main course; Vegan; Vegetarian
    • Ingredients: brown rice noodles; firm tofu; carrots; red peppers; zucchini; ginger paste; garlic powder; Sriracha sauce; soy sauce; peanut butter; limes; distilled vinegar; ground cayenne pepper; celery; cilantro
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    • Categories: Spice / herb blends & rubs; Cooking ahead; Thai
    • Ingredients: ground cumin; ground coriander; serrano chiles; lemongrass; red onions; garlic; galangal; cilantro; basil; soy sauce; limes; raw sugar; coconut milk
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    • Categories: Rice dishes; Stir-fries; Main course; Thai; Vegan; Vegetarian
    • Ingredients: safflower oil; red onions; firm tofu; carrots; zucchini; red peppers; canned bamboo shoots; mushrooms; ground cumin; ground coriander; serrano chiles; lemongrass; garlic; galangal; cilantro; basil; soy sauce; limes; raw sugar; coconut milk; Thai basil; cooked rice; dried red pepper flakes
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    • Categories: Curry; Main course; Thai; Vegan; Vegetarian
    • Ingredients: ground cumin; ground coriander; serrano chiles; lemongrass; garlic; galangal; cilantro; basil; soy sauce; limes; raw sugar; coconut milk; safflower oil; dried red chiles; eggplants; canned chickpeas; zucchini; coconut sugar
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    • Categories: Spice / herb blends & rubs; Cooking ahead
    • Ingredients: dried red chiles; red chiles; coriander seeds; cumin seeds; black peppercorns; paprika; ground cayenne pepper; shallots; fresh ginger; garlic; lemongrass; cilantro; limes
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    • Categories: Soups; Vegan; Vegetarian
    • Ingredients: dried red chiles; red chiles; coriander seeds; cumin seeds; black peppercorns; paprika; ground cayenne pepper; shallots; fresh ginger; garlic; lemongrass; cilantro; limes; red lentils; safflower oil; onions; red peppers; coconut milk; raw sugar; Thai basil
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    • Categories: Curry; Main course; Thai; Gluten-free; Vegan; Vegetarian
    • Ingredients: dried red chiles; red chiles; coriander seeds; cumin seeds; black peppercorns; paprika; ground cayenne pepper; shallots; fresh ginger; garlic; lemongrass; cilantro; limes; coconut oil; red onions; cauliflower; bell peppers; green beans; carrots; vegetables of your choice; ground cumin; ground cinnamon; ground cardamom; ground cloves; fennel seeds; peanut butter; tamarind paste; coconut milk; basil
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    • Categories: Sauces, general; Cooking ahead; Vegan; Vegetarian
    • Ingredients: raw sugar; distilled vinegar; rice vinegar; tomato ketchup; soy sauce; garlic powder
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    • Categories: Main course; Vegan; Vegetarian
    • Ingredients: raw sugar; distilled vinegar; rice vinegar; tomato ketchup; soy sauce; garlic powder; safflower oil; garlic; red peppers; green peppers; broccoli; chickpeas; ground cayenne pepper; sesame seeds; scallions
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    • Categories: Main course; Vegan; Vegetarian
    • Ingredients: raw sugar; distilled vinegar; rice vinegar; tomato ketchup; soy sauce; garlic powder; safflower oil; tamari; extra-firm tofu; rice flour
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    • Categories: Sauces, general; Cooking ahead; Japanese; Vegan; Vegetarian
    • Ingredients: soy sauce; fresh ginger; rice wine vinegar; blackstrap molasses
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    • Categories: Sauces, general; Cooking ahead; Japanese; Vegan; Vegetarian
    • Ingredients: Medjool dates; reduced salt soy sauce; rice vinegar; molasses; garlic powder; onion powder; ground cayenne pepper; fresh ginger; sesame oil
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    • Categories: Main course; Japanese; Vegan; Vegetarian
    • Ingredients: baby carrots; fresh ginger; celery; old-fashioned oats; garlic powder; tamari; ground cayenne pepper; toasted sesame oil; cooked lentils; soy sauce; rice wine vinegar; blackstrap molasses
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    • Categories: Main course; Japanese; Vegan; Vegetarian
    • Ingredients: cauliflower; butternut squash; safflower oil; toasted sesame seeds; soy sauce; fresh ginger; rice wine vinegar; blackstrap molasses
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    • Categories: Sauces, general; Cooking ahead; Chinese; Vegan; Vegetarian
    • Ingredients: safflower oil; dried red chiles; Szechuan peppercorns; cashew nuts; garlic; fresh ginger; scallions; bell peppers; soy sauce; rice vinegar; raw sugar
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    • Categories: Stir-fries; Main course; Chinese; Vegan; Vegetarian
    • Ingredients: safflower oil; dried red chiles; Szechuan peppercorns; cashew nuts; garlic; fresh ginger; scallions; bell peppers; soy sauce; rice vinegar; raw sugar; lentils; red peppers; green peppers; broccoli; celery
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    • Categories: Stir-fries; Main course; Chinese; Vegan; Vegetarian
    • Ingredients: safflower oil; dried red chiles; Szechuan peppercorns; cashew nuts; garlic; fresh ginger; scallions; bell peppers; soy sauce; rice vinegar; raw sugar; firm tofu; white mushrooms; carrots
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    • Categories: Stir-fries; Main course; Chinese; Vegan; Vegetarian
    • Ingredients: safflower oil; dried red chiles; Szechuan peppercorns; cashew nuts; garlic; fresh ginger; scallions; bell peppers; soy sauce; rice vinegar; raw sugar; cornstarch; garlic powder; panko breadcrumbs; cauliflower
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    • Categories: Sauces, general; Cooking ahead; Chinese; Vegan; Vegetarian
    • Ingredients: soy sauce; molasses; almond butter; rice vinegar; toasted sesame oil; garlic powder; fresh ginger
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    • Categories: Stir-fries; Main course; Chinese; Vegan; Vegetarian
    • Ingredients: soy sauce; molasses; almond butter; rice vinegar; toasted sesame oil; garlic powder; fresh ginger; safflower oil; firm tofu; cremini mushrooms; garlic; dried red pepper flakes; bell peppers
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Notes about this book

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Notes about Recipes in this book

  • Manchurian chickpeas and broccoli

    • LFL on July 17, 2022

      4 stars. Made this except with a pound of super-firm tofu rather crisped in a nonstick pan with a little oil rather than chickpeas. Added an extra cup of broccoli. It was quite good. We cut the sambal oelek to half but I think the original quantity would be even tastier

  • Chickpea vegetable stew with baharat

    • LFL on July 16, 2021

      3.5 stars. My husband made this and it was very good, He used cauliflower and zucchini for the vegetables and that turned out well. We were all out of baharat seasoning so I made the Baharat Spice Blend from the cookbook and that came out well too. We cut down on the salt; since we used low-sodium vegetable broth rather than water, only about an additional 1/3 teaspoon of salt was needed, particularly if you use the lime and cilantro garnish (I very much recommend using them). We added the salt at the end of the cooking process for maximum salty flavor. We also cut down on the cayenne some (unfortunately a lot of heat doesn't agree with me these days). It all came out very good and if you have baharat blend on hand and don't have to make it from scratch, the stew is quick to make in terms of active cooking time.

  • Spinach-artichoke lasagna with cauliflower Alfredo

    • Dcampos on August 18, 2019

      Doubled the recipe and glad I did. I will make this again using more artichoke hearts. I only used 1/2 the nutritional yeast called for and added equal parts Romano cheese. I just can't get use to the flavor of nutritional yeast.

  • Creamy white masala sauce

    • Lglen on January 18, 2020

      Amazingly good.

  • Black pepper tofu

    • hbakke on May 23, 2022

      Great, flavorful tofu dish. I used mystery dried red chiles from the Asian market and they were very spicy. I might reduce the amount next time. I used leftover halves of red bell pepper and yellow onion as substitution for green bell pepper. Overall, we both enjoyed this despite the spice level.

  • Ranch dressing

    • kupo03 on January 24, 2021

      Amazing. I didn't even like ranch before going vegan, but this recipe is phenomenal.

  • Firecracker chickpea salad with peanut dressing

    • Meags on April 21, 2022

      Delicious!! I needed to mix the salad in my That's a Bowl. I made the firecracker sauce mild, next time I'll kick it up a notch.

  • Teriyaki sauce

    • Meags on November 17, 2022

      Amazing!

  • Green curry fried rice

    • Meags on November 17, 2022

      Very good! Use the 8T green paste

  • Crispy sweet and sour tofu

    • Meags on November 17, 2022

      Delicious! Add vegetables

  • Tempeh broccoli wraps with jalapeño popper cream

    • Meags on January 29, 2022

      This is DELICIOUS! Very tasty. I'm lazy, so I don't steam the tempeh first.

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  • ISBN 10 1941252397
  • ISBN 13 9781941252390
  • Published Sep 26 2017
  • Format Paperback
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Vegan Heritage Press, LLC

Publishers Text

By the author of the bestselling Vegan Richa's Indian Kitchen.

In her second book, bestselling author Richa Hingle applies her culinary skills to international comfort foods. These unique recipes are easy to make and have an astonishing depth of flavor.

Enjoy Richa’s wow factor in these curries and masalas as well as pizzas, casseroles, sweet-and-sour dishes, Asian noodles, and the next generation of plant-based burgers. You will also find chapters devoted to flavor-packed sauces, soups, sandwiches, breakfasts, sweets, and more, including:
  • One-Pot Peanut Butter Noodles
  • Spinach Curry Fried Rice
  • Crispy Orange Cauliflower
  • Buffalo Chickpea Pizza
  • Manchurian Noodles
  • Chickpea Chilaquiles
  • Samosa-Stuffed French Toast
  • Salted Date Caramel Pie
Within these pages, you will find helpful techniques and mix-and-match ideas that will inspire creativity and provide stunning meal combinations. You will find this book to be indispensable in your kitchen, and the recipes will appeal to both vegans and non-vegans alike.


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