Whether you’re a diehard football fan or just there for the halftime show and snacks, here are 20 Incredible Vegan Super Bowl Recipes perfect for the big game, from appetizers to main dishes to desserts. You don’t have to miss out on favorite game day comfort foods with these mouthwatering plant-based recipes.
20 Incredible Vegan Super Bowl Recipes
Seriously the Best Vegan Nachos
When you need a guaranteed crowd-pleasing appetizer, make these fully loaded vegan nachos! Tortilla chips get layered with vegan queso, taco meat, refried beans, guacamole, pico de gallo, vegan sour cream, and pickled onions for the ultimate nacho experience.
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What people are saying about this recipe
- Blog reader Linda says, “Another great recipe! The queso is killer and this will be my new way to make refried beans. Your recipes make my transition to plant based so much easier and delicious. Thank you!“
- Blog reader Kayleigh says, “This was absolutely incredible! The best nachos I’ve ever had, and the perfect superbowl food. I’m endlessly amazed by how flavorful all of Nisha’s recipes are. It is so easy to be plant based with recipes like this! Thank you for what you do!!“
- Blog Reader Delnora says, “Made these for Super Bowl. They were fantastic. So main delicious flavors melding together. I was glad I had doubled the refried beans.“
Instant Pot Cheesy Buffalo Cauliflower Dip
This Instant Pot Cheesy Buffalo Cauliflower Dip is a must-make for the Super Bowl, but also for any game day, picnic, or potluck! It’s spicy, cheesy, and creamy, and you’d never guess it’s healthy, vegan, gluten-free, and oil-free! Plus, it’s made with just 10 ingredients and everything gets dumped in the Instant Pot! *includes stovetop instructions*
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What people are saying about this recipe
- Blog reader Josh H. says, “OMG. This. Is. Phenomenal. I’ve never found a vegan queso that tasted this this good – both flavor and texture.“
- Blog reader Larissa says, “Tried this over the weekend and it was oh-so-good! It keeps really well, and makes the best leftovers, too! I served it with some flatbread, sliced bell peppers, carrots and celery and it was a total hit!“
- Blog reader Ashley says, “We are obsessed with this dip. Looking to incorporate more vegan foods into our diet and this is a great way to do it. Freezes great, btw. I’ve also used water when I’ve been out of almond milk and it’s still incredible. This dip is everything.”
Crispy Smashed Potatoes with Ginger-Tahini Dressing
The most perfect crispy smashed potatoes get drizzled with a tangy, slightly sweet, and nutty ginger-tahini dressing and then topped with fresh mint, cilantro, chili peppers, and roasted peanuts. An addictive blend of textures and gourmet Asian-inspired flavors.
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What people are saying about this recipe
- Blog reader Mara says, “This was so unique and flavorful! No surprise because it’s from Nisha’s blog but we were just amazing at how good these potatoes were! Only wish I had doubled the recipe.“
- Blog reader Kayla says, “I’ve made these twice now and they are so delicious! My partner said they were ‘restaurant quality,’ and I’d agree with him!“
- Blog reader Delnora says, “This was delicious. Twice cooking the potatoes takes some time, but it was all pretty easy. The whole family loved it! Will definitely make again. Thank you, Nisha!“
Gobi Manchurian
Gobi Manchurian is an Indo-Chinese appetizer and this version will blow your mind! It features ridiculously crispy and crunchy fried cauliflower coated in a sweet, tangy, umami-rich chili sauce with lots of aromatics. A MUST-make for your next party or get-together!
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What people are saying about this recipe
- Blog reader Sara says, “This recipe won the Suoerbowl halftime snack attack! Love this delicious, super-crunchy veggie snack! Thanks for the delicious new way to disguise veggies!“
- Blog reader Paula says, “This was fabulous. We loved it so much and will definitely make it again. “
- Blog reader Jess says, “So delicious! Followed recipe to the letter and was even better than restaurant quality in my opinion. Thanks for this wonderful recipe!“
Easy Mango Avocado Salsa
Made with juicy mangos and creamy avocado, this Mango Avocado Salsa is sweet yet tangy, refreshing yet a little spicy, and perfect for summer grilling season and barbecues.
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What people are saying about this recipe
- Blog reader Lindsey says, “This is the most delicious mango salsa ever! It’s perfectly balanced, heavenly summer in a bowl. Served this in lettuce wraps with some chickpeas grilled in coconut oil and finished with lime and orange zest/juice, and a healthy spoonful of cashew sour cream – to die for. This salsa was the star of the show!“
- Blog reader Vivianne says, “Such an amazing recipe and quick and easy to do. The ingredients and colors immediately got my attention and it tastes so delicious!! Of course I had to add extra red chilli and bird chilli peppers to it!”
- Blog reader Gen says, “I made your salsa last night and it was delicious! I didn’t add the hot peppers since I can’t handle them well and it tasted great even without it. I’d say that good ripe mangoes are keys in here which is what I had on hand!“
Amazing Homemade Hummus
This homemade hummus is incredibly creamy, smooth, and fluffy and packed with a rich, nutty, and lemony flavor. Plus, you'll learn all the tips and tricks for making incredible hummus at home so you'll never want to buy store-bought hummus again!
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What people are saying about this recipe
- Blog reader Mary says, “This is the best hummus I’ve EVER had and my family raved about it. I was never a huge fan of hummus…until now. I will NEVER buy hummus again.“
- Blog reader Beethi says, “If there is ever a recipe for hummus to try at home, THIS is that one! It checks all the boxes for a keeper – easy to follow with a beyond delicious output!“
- Blog reader Ralph says, “I’m a pretty good cook, and this hummus is the best thing I’ve ever made! Thanks for your meticulous detailing, as it’s what makes this recipe an outstanding one! I’ll never buy pre-made hummus again.“
Vegan Cornbread
This crispy-crusted, buttery, and moist vegan cornbread is truly the best cornbread you'll ever eat, thanks to 5 secret techniques. No one will know it's vegan! Easy to make gluten-free.
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What people are saying about this recipe
- Blog reader Jane says, “I’m a Southern cook turned Vegan way back and cooked a lot of cornbread in my almost 77 years and this is the best cornbread recipe I’ve ever made.“
- Blog reader Holly says, “Your instructions and explanations are wonderful. However, you neglect to report how to NOT EAT THE WHOLE PAN-FULL after its cooled. OMG this was delicious. And easy. Thank you!“
- Blog reader Cora says, “Incredible. One of the best things I’ve ever made, and I cook a lot. I loved the research that went into this recipe, it so clearly blows other vegan cornbread recipes out of the water.“
Lemon Orzo Pasta Salad
This Lemon Orzo Pasta salad is gourmet but simple to make. Featuring orzo, three types of lemon, spiced chickpeas, chewy sundried tomatoes, buttery pine nuts, and a basil gremolata, it has all the best of flavors and textures.
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What people are saying about this recipe
- Blog reader Nik says, “Delicious. Made this for the whole family who all have different tastes and dietary preferences. A resounding thumbs up from all.“
- Blog reader Marta says, “Really good, as usual! I really appreciate your recipes, you put so much work into it and every time it’s a winner. This orzo pasta salad is full of flavor and perfect for a healthy lunch.“
- Blog reader Tiffany says, “This was incredibly delicious with the perfect balance of salt, brightness and different textures, yum! My husband and I loved it so much, so I shared the recipe with my in-laws in Italy. They absolutely loved it and rated this somewhere along 10/10+ with 4 thumbs up!“
The Best Vegan Chili
This vegan chili is incredibly rich and velvety and packed with layers of complex flavor, just like a classic chili should be. An easy homemade chili powder and slow simmering take this bean chili over the top.
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What people are saying about this recipe
- Blog reader Daryl says, “I’m not one to leave comments. I just had to leave one because this chili is that good. The perfect blend of flavors and a wonderful velvety texture indeed.”
- Blog reader Ashley says, “Wow this was so delish! For sure the best plant based chili I’ve ever had! I was raised on meat chilis, and I find so many vegan chilis lacking that thick, rich, heartiness of meat chili, but this one sure doesn’t!!“
- Blog reader Sandy says, “This is truly by far the best vegan chili I’ve ever had, and my omnivore husband concurs! I made your cornbread recipe to go with it (not my first time making it, and which is also the best cornbread recipe I’ve made). Your recipes are amazing!“
Double Decker Black Bean and Corn Salad Tacos
These double-wrapped tacos of the best of both worlds! A soft corn tortilla gets spread with refried black beans, then wrapped around a crispy hard taco shell, all stuffed with a flavorful corn and black bean salad.
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What people are saying about this recipe
- Blog reader Kathryn says, “My boyfriend (non-vegan) and I were obsessed with these!!! He said they were so authentic, and I just loved all the flavor.”
- Blog reader Soyini says, “I made for my family and it was sooooo good.“
- Blog reader Patina says, “I have made the Double Wrapped Black Bean and Corn Salad Tacos twice, and they are a hit with my family. This is a great recipe.“
BBQ Tempeh
This vegan BBQ tempeh is the BEST way to enjoy tempeh. The tempeh gets pan-fried until golden and crispy and then coated in a sweet but tangy and smoky BBQ sauce. And takes just 20 minutes!
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What people are saying about this recipe
- Blog reader Holly says, “Yum, yum, yum!. The BBQ sauce is PERFECTLY balanced. Smokey, acidic, spicy, slightly sweet (not too sweet)! Finally cooked the tempeh without the bitter taste.“
- Blog reader Jana says, “OMG just made your BBQ Tempeh recipe for dinner tonight, it was the best bbq sauce we have ever had!“
- Blog reader Kristen says, “I never knew tempeh could be so good! You totally changed my mind on it with this recipe. Thank you!”
The BEST Vegan Crunchwrap Supreme
Just like the Crunchwrap Supreme from Taco Bell but VEGAN! Layers of vegan nacho cheese sauce, homemade vegan taco meat, sour cream, guacamole, crispy tostadas, and more! The most unbelievably delicious copycat fast food recipe you will ever taste!
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What people are saying about this recipe
- Blog reader Mandi says, “So good. I made this for my boyfriend and a couple of his friends. They were raised SDA and have never eaten meat before. They thought it was so great to eat a more healthful version of a “junk food”. Thank you again for a great, fun recipe.”
- Blog reader Brianne says, “Loved making this recipe, Nisha!! Thank you for vegan-izing one of my all-time favorite dishes. It was truly delicious!”
- Blog reader Teiana says, “Wow! This recipe is absolutely amazing. I made this for my family a few nights ago and it was a hit among vegans and non-vegans alike.”
One-Pot Vegan Chili Mac
A protein-packed chili meets pasta in this One-Pot Vegan Chili Mac! Easy and quick and made with simple ingredients, this is a perfect hearty weeknight-friendly and budget-friendly dinner! Easy to make gluten-free, soy-free, and oil-free.
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What people are saying about this recipe
- Blog reader Diane says, “I just made this for the Super Bowl. So simple to put together and the flavors are delish. I made just as your recipes reads and it’s perfect as is. Love your recipes!!“
- Blog reader Erin says, “I made this the other night and added in Beyond Meat instead of the tempeh and a second can of beans (kidney and black) – this was bomb and will definitely be adding to my list of regular recipes! It tastes even better the second and third day too! :P”
- Blog reader Monica says, “Made this tonight and it was a big hit. My hubby and 2 boys loved it as much as I did! Thank you for this great recipe!“
Crispy Cauliflower Tacos with Jicama-Carrot Slaw
These Crispy Spicy Vegan Cauliflower Tacos are so flavorful that no one will miss the meat! Made with crispy baked cauliflower coated in a buttery hot sauce, a cooling jicama-carrot slaw, and a delicious cilantro crema. Vegan, nut-free, soy-free, and easy to make gluten-free.
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What people are saying about this recipe
- Blog reader Diana says, “I followed the recipe to a T!! Did not even leave out the dates 😂 (yes I was going to leave them out). The layered flavors were amazing! Worth the effort. Thanks Nisha!!“
- Blog reader Ashley H. says, “We made these for dinner tonight and couldn’t stop saying how delicious they were after each bite. Nisha is a food genius. I’m obsessed with every recipe.”
- Blog reader Jackalyn says, “I made this for dinner tonight and my husband and I both agreed that these were better than any restaurant tacos we’ve had! So fresh and flavorful with wonderful crunch.”
Outrageously Good Vegan Spinach Artichoke Dip
This Vegan Spinach Artichoke Dip in a bread bowl is sure to be the most popular appetizer at the party! It’s creamy, cheesy, and just as indulgent as the classic without the heaviness of dairy. A must-make for the holidays!
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What people are saying about this recipe
- Blog reader Renee says, “WOW – so good…My nonvegan husband was munching on this dip, mentioned how tasty and then I told him it was vegan. He had no idea and he said it tasted like the dairy type of dip.”
- Blog reader Coby says, “Wow, this dip is so amazingly creamy and delicious! It was part of our Thanksgiving spread, and was so, so good! If I didn’t know it was vegan, I wouldn’t even be able to tell.”
- Blog reader Kayleigh says, “I just made this for a football tailgate and WOW – it stunned everyone!! So creamy, and every non-vegan didn’t even notice it was missing dairy.”
Crispy Baked Vegan Mac and Cheese
This Crispy Baked Vegan Mac and Cheese is the ultimate comfort food. An incredibly creamy (and easy) vegan cheese sauce gets paired with elbow macaroni, covered in a crispy and buttery breadcrumb, and then baked in the oven.
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What people are saying about this recipe
- Blog reader Michelle R. says, “Amazing!!! Going to my go-to cheesy macaroni recipe for life. Simply delicious. Thank you.“
- Blog reader Valentina says, “It’s the best mac n cheese recipe I’ve ever made! I’ve been making vegan mac n cheese for the 10 years I’ve been vegan – this is the best one!“
- Blog reader Alison says, “This was hands-down the BEST mac and cheese, vegan or otherwise, EVER!!! The crispy topping is delightful, and the pasta underneath is so creamy! The butternut squash in the sauce especially adds a wonderful texture and taste. Thank you so so much for this amazing recipe, it’s a keeper for sure!“
Smoky Sweet Potato and Pinto Bean Chili
This Smoky Sweet Potato and Pinto Bean Chili is pantry-friendly, budget-friendly, meal prep-friendly, and freezer friendly! It’s hearty, velvety, and sticks to your ribs but is healthy, vegan, and gluten-free. Includes Instant Pot directions!
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What people are saying about this recipe
- Blog reader Luna says, “Oh my…. I tried making this Smoky Sweet potato , Pinto beans chilli and i can’t believe it turned out soooo good! We ate it with toasted garlic bread and put vegan cheese on top and some nutritional yeast . Very rich flavour!“
- Blog reader Alexis says, “This was a great change of pace from our usual chili recipe! Made it in the pressure cooker and gave it a little mash to thicken it. Thanks for a quick and delicious recipe!”
- Blog reader Nicole says, “Wow, what a delicious chili! I scaled back on the peppers since I have a bad case of baby mouth (lol) but it was still so flavorful and yummy. Definitely making it part of my rotation!”
Vegan Fudge
You won't believe how rich, creamy, and chocolatey this vegan fudge is! It tastes just like the beloved Ferrero Rocher candy but is dairy-free and vegan! It requires just 5 main ingredients, is super easy and quick, and stays fresh for a long time!
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What people are saying about this recipe
- Blog reader Breanna says, “This is delicious! I made a triple batch so we would be able to share some of the fudge. Thanks for a great recipe! My 5 year old said he is having fudge for his dessert from now on :)“
- Blog reader Patty says, “This was my first time making fudge. Honestly, I was never a fan of fudge. But this recipe has changed that for me! This is absolutely DELICIOUS , thank you for another fantastic recipe!“
- Blog reader Catherine says, “Oh. My. Goodness. I made this last night (super easy, super fast), and I had the first piece this morning… it is ADDICTIVELY DELICIOUS. I’m already on my third piece.“
No-Bake Cookie Dough Bars (Vegan & Gluten-Free)
These are the BEST cookie dough bars you will ever try! Made with just six ingredients, they’re an easy no-bake treat to satisfy any sweet tooth. Plus, they're vegan, gluten-free, soy-free, nut-free, and oil-free so they're a healthy, allergen-friendly, feel-good treat.
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What people are saying about this recipe
- Blog reader Arcelia says, “What’s not to love about this recipe? Not only is it SUPER EASY to follow, contains a small # of common and easy to find ingredients, and it comes together so quickly!…I don’t have to worry about dessert for the holidays, parties, or gatherings – this recipe is all I need moving forward to satisfy anyone’s sweet tooth.”
- Blog reader Brandy says, “These are AMAZING!! Our family has been whole Foods plant based for almost 8 years and tonight (first time serving these bars), we have a new #1 dessert!”
- Blog reader Erin says, “Wow!!! These far exceeded expectations. Sooooo much better than I imagined they could be. Thanks for the lovely treat Nisha!!!!“
The Absolute Best Vegan Brownies
These epic Vegan Brownies are absolutely mind blowing. They’re supremely fudgy, chewy, and chocolatey, and feature the classic crinkle top. You’ll never settle for dry, crumbly, or cakey brownies after trying this recipe!
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What people are saying about this recipe
- Blog reader Ellen says, “I made this for my sisters birthday, none of my family are vegan (I including myself but I opt for vegan alternatives as much as possible) and honestly theses were inhaled in 0.5 seconds! They are INCREDIBLE!! They’re so rich and indulgent and gooey they are better than any brownie I have ever tasted and that is no exaggeration… nobody guess they were even vegan!“
- Blog reader C. Browning says, “Oh my, oh my!!! I made this today and it was absolutely amazing! Best vegan sweet I’ve made yet! My Dad said I could stop with this recipe. He wanted another piece- he’s 87 & very set in his ways.”
- Blog reader Lena says, “I made them with strawberries on top and the brownies were amazing! The recipe is easy to make and it took almost only half an hour! Totally worth it to make them, even as a non-vegan!“
Chocolate Chunk Vegan Pantry Cookies
These Chocolate Chunk Vegan Pantry Cookies are made with all your favorite vegan cookie ingredients, like chocolate chunks, oats, nuts, and dried fruit. They’re perfectly chewy, indulgent, and irresistible!
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What people are saying about this recipe
- Blog reader Gaby says, “The best cookies ever! Easy to follow recipe as well as the additional notes!”
- Blog reader Lauren says, “These might be my new favorite cookie!I am a big time savory over sweet person, so I don’t often bake, but these cookies are incredibly easy to make.”
- Blog reader Baker in CA says, “This recipe is easy to follow and very flexible! I didn’t have raisins or currants so left them out and used cashew butter in place of almond butter. They are delicious!“
If you try out one of these Vegan Super Bowl Recipes, be sure to rate and review the recipe and tag me with your remakes on Instagram :)
More recipe roundups to check out
- Satisfy your sweet tooth (and your sweetie’s) with on of these divine 10 Vegan Chocolate Desserts for Valentine’s Day!
- Make good use of your Instant Pot with this roundup of 40 Fantastic Vegan Instant Pot Recipes.
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
20+ Incredible Vegan Super Bowl Recipes: Buffalo Chickpea Quesadillas
These Vegan Buffalo Chickpea Quesadillas are the absolute best vegan quesadillas you’ll ever try! Made with a spicy buffalo sauce, chickpeas, and a Mexican cheese sauce, this is the ultimate comfort food!
Ingredients
Mexican Cheese Sauce
- 1 cup (130-140g) raw cashews, soaked overnight (or soaked in boiling water for 1 hour)
- ½ cup (115g) vegan unsweetened plain yogurt*
- 2 tablespoons water or vegetable broth
- ½ cup (115-130g) salsa of choice
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt
- 2 tablespoons nutritional yeast
Buffalo Chickpea Filling
- ¼ cup (56g) vegan butter (1/2 stick)
- 4 tablespoons Frank’s hot sauce, original cayenne or Xtra hot, or hot sauce of choice**
- ⅛ teaspoon garlic powder
- A pinch of cayenne pepper (optional; I don’t use it when I use the Xtra hot sauce)
- A pinch of kosher salt
- 2 teaspoons coconut sugar or brown sugar
- 2 teaspoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 (15-ounce /425g) can chickpeas***, drained and rinsed
- 1 small bunch of scallions (about 6 scallions, white and light green parts only, sliced thinly)
For serving
- 8 large flour tortillas****
Instructions
- Prepare the Mexican Cheese Sauce. Drain the soaked cashews and pat dry. Add the cashews, along with the remaining sauce ingredients, to a high-powered blender. Blend until thick, creamy, and smooth. The sauce should be quite thick and creamy, but if you’d like it to be even thicker, add the sauce to a saucepan over medium-low heat for a few minutes to thicken up slightly.
- Next, prepare the Buffalo Chickpea Filling. First make the buffalo sauce. Melt the vegan butter in a heatproof bowl in the microwave (or in a saucepan on the stove). To the melted butter, add the hot sauce, garlic powder, cayenne pepper (if using), salt, and sugar. Whisk until the hot sauce and butter are completely incorporated.
- Then make the Chickpea Filling. Pour the drained and rinsed chickpeas in a medium bowl and roughly mash them with a fork or a potato masher, leaving some beans intact.
- Heat the 2 teaspoons oil in a large skillet over medium heat and once the oil is shimmering, add the diced onion. Cook for 4 to 5 minutes or until softened, then add the garlic and cook for an additional 1 minute.
- To the onions, add the buffalo-butter sauce and the mashed chickpeas, and bring the mixture to a boil. Reduce the heat to low and simmer for 2 minutes, stirring occasionally, then turn off the heat. Mix in the sliced scallions and stir to combine. Wipe out the skillet so you can reuse it for making the quesadillas.
- Assemble the quesadillas. Spread an even layer of the Mexican Cheese Sauce (1/4-1/3 cup) onto one of the eight tortillas. Arrange about 1/2 cup of the Buffalo Chickpea Filling on top. Place another tortilla on top to cover.
- Lightly grease the large skillet with a bit of oil and place over medium heat. Once hot, add the prepared quesadilla to the skillet. Place a smaller skillet on top of the quesadilla so that it presses down on the quesadilla, resulting in a nice crispy exterior. I also like to weigh the smaller skillet down with a couple cans of beans/tomatoes. Cook the quesadillas for 3 minutes, then flip and cook another 1-2 minutes, or until both sides are crispy and nicely browned. Repeat with the remaining sauce, filling, and tortillas.
Notes
* If you use a very thick, creamy coconut yogurt, you’ll need to add more water or broth to slightly thin out the cheese sauce.
** If you are sensitive to spicy food, use less hot sauce. Also, keep in mind that each hot sauce has a different level of spiciness. If your hot sauce is very spicy, use a smaller amount.
*** The recipe calls for 1 (15-ounce) can of chickpeas because that’s the most convenient amount to use, but if you have extra chickpeas on hand, I like to add about 1 1/2 (15-ounce) cans (about 2 1/2 cups cooked chickpeas) because it makes each quesadilla more filling.
**** This recipe is gluten-free if you use gluten free tortillas.
Calories: 583kcal | Carbohydrates: 67g | Protein: 18g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 1g | Sodium: 989mg | Potassium: 589mg | Fiber: 9g | Sugar: 9g | Vitamin A: 781IU | Vitamin C: 7mg | Calcium: 205mg | Iron: 6mg
Hi Brigitte, we’re happy you enjoyed the recipe! However, I think you may have posted this comment on the wrong blog post?
Geez !!!! Sorry they were your cookies with peanut butter , you can delete the comment , I will post it in the right recipe . Thank you 😊
Made these Buffalo quesadillas a few weeks ago for dinner and loved them! We try to minimize oils, but the vegan butter really takes these over the top with richness! I’ll be making another batch soon to take to the Mardi Gras parades – a perfect hand-held scrumptious vegan nibble! Thanks for your excellent recipes Nisha!
It’s wonderful to hear you had a positive experience with the recipe, Rachel :) Thank you for your review.
I’ve made at least half this list and each recipe was fantastic. Thanks Nisha for all the thought you put into your food.
Daniel, So glad to hear you love the recipes!
This Vegan Buffalo Chickpea Quesadilla was excellent. I am not a vegan but I loved it so much! I always looking for Vegan recipes to eat less animal products. Every time I made a vegan food from the other channels that have a one million prescribed, it turned awful like I am eating healthy shit. I threw it away, and I wasted so much time, money and my energy.
I was so disappointed to make a vegan food, taste was like a crap. Your channel and your recipes are amazing. Every thing I made from yours turned awesome, and it is same exact just like your videos unlike the other channel (The ingredients and the amounts of the recipes are so different) and it made me so confused to which one I should follow?!!!😲😲 Every time I followed the written recipes it turned like a crap and I put it in a garbage. I was so regretting to order that book.
Nisha, I love your channel, your recipes and the way your are written is so easy to follow.
Thank you for sharing your recipes! You are so beautiful and amazing. I am your fan and love your vegan foods even I am a omnivore.