Image Credit :Filling Khajur-Kāju Smoothie Ready, set, recipes! Here are our just published, fresh-out-the-mill recipes in one convenient place! These are the top vegan recipes of the day, and are now a part of the thousands of recipes on our Food Monster App ! Our newest recipes are stunning, […]
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Ready, set, recipes! Here are our just published, fresh-out-the-mill recipes in one convenient place! These are the top vegan recipes of the day, and are now a part of the thousands of recipes on our Food Monster App! Our newest recipes are stunning, so if you’re looking for something new and delicious, these recipes are it!
We also highly recommend downloading the Food Monster App — with over 15,000 delicious recipes it is the largest meatless, vegan, plant-based and allergy-friendly recipe resource to help you get healthy! And, don’t forget to check out our Popular Trends Archives!
1. Filling Khajur-Kāju Smoothie
Source: Filling Khajur-Kāju Smoothie
This thick and creamy concoction is made with dates, cashews and plant milk. The sweet dates give this Filling Khajur-Kāju Smoothie by Anusha Moorthy Santosh a rich, caramel flavor. Growing up in the Middle East, I was familiar with many varieties of dates, and I remember having chilled glasses of jellab at Lebanese restaurants. The first time I had a date smoothie in a small restaurant in Mumbai, it transported me back to my childhood days of jellab. With the heat and humidity on high in the city, this drink was the much-needed cooler. It was refreshing and downright delicious and is now a summer staple in my house. Credit: Reprinted with permission from Vegan Treasures of India by Anusha Moorthy Santosh. Page Street Publishing Co. 2023. Photo credit: Anusha Moorthy Santosh.
2. Creamy Carbonara with Tempeh “Bacon”
Source: Creamy Carbonara with Tempeh “Bacon”
This is like if Carbonara and Alfredo sauce had a vegan baby with less calories. Carbonara is traditionally made with egg yolks, pancetta, parmesan, and sometimes peas, while Alfredo sauce is typically a heavy cream-and-cheese-based sauce. This Creamy Carbonara with Tempeh “Bacon” by Sarah Ottino combines the creaminess of Alfredo sauce with the meaty flavors of Carbonara sauce to get a rich, decadent dish. Topped with tempeh bacon crumbles, this pasta is bursting with warm comfort-food flavors that you won’t want to miss out on!
3. Creamy Traditional Lebanese Hummus
Source: Creamy Traditional Lebanese Hummus
This Creamy Traditional Lebanese Hummus by Ruth Grindeland is a smooth and creamy dip.
4. Minced Sunflower Seeds
Source: Minced Sunflower Seeds
These Minced Sunflower Seeds by Lenia & Dimitra are the perfect alternative to vegan bolognese or minced meat. It’s great on pasta or in lasagna. Delicious, easy, and great for when you don’t have plant-based meat on hand.
5. Oatmeal Latté
Source: Oatmeal Latté
A creamy, hearty breakfast of this latté is a wonderful start to the day! This Oatmeal Latté by Natasha Minocha is a healthy shot of caffeine without any refined sugar! Yum!
6. 4-Ingredient Chocolate Covered ‘Honeycomb’ Candy
Source: 4-Ingredient Chocolate Covered ‘Honeycomb’ Candy
This “honeycomb” is surprisingly quick and easy to make in addition to being the perfect treat for anyone with a sweet tooth. Coating the vegan honeycomb in chocolate will make it taste so unbelievably similar to a candy bar. This sweet is also great for mixing into ice cream and sprinkling over cupcakes and cakes. Check out this 4-Ingredient Chocolate Covered ‘Honeycomb’ Candy by Holly Jade!
7. Deviled Tomatoes
Source: Deviled Tomatoes
These Deviled Tomatoes by Helyn Dunn are a perfect alternative to deviled eggs. The tomatoes are stuffed with a nutrition-packed variation of hummus. It tastes so much like the filling of a deviled egg, you will be surprised! They are a breeze to make and look beautiful on any holiday table or any time! These deviled tomatoes are so fun to make––you have to try them!
8. Deviled Veggs
Source: Deviled Veggs
Introducing deviled “veggs”! The secret to holding the soy cream, tofu, and sour cream all together is agar agar, which gives the white portion a gelatin-like texture. When you make these Deviled Veggs by Chris Bartis, stick as close as you can to this recipe, use the whitest ingredients you can find. Serve these at a party and they’re guaranteed to blow the minds of all your guests.
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