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 includes tacos and cookie pieeza so if […]
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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 includes tacos and cookie pieeza 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. Black Bean and Walnut Tacos to Share
Taco night with friends is the best, am I right? These Black Bean and Walnut Tacos to Share by Andrea Soranidis are loaded with flavor, because meat-free doesn’t mean bland! Combine pantry staples such as nutrient-rich black beans, walnuts and spices, and in less than twenty minutes you’ll have a meat-free filling that you can use for anything from stuffing tacos to quesadillas, or you can just serve it in a bowl with plenty of veggies. Reprinted with permission from The Vegan Bean Cookbook by Andrea Soranidis, Page Street Publishing Co. 2021. Photo credit: Andrea Soranidis
2. Chocolate Chip Peanut Butter Cookie Pizza
This Chocolate Chip Peanut Butter Cookie Pizza by Tiina Strandberg is like a gooey-in-the-middle, crispy-on-the-edges cookie. This cookie is perhaps the only one that you won’t mind sharing with others because it is enormous. The secret to the gooeyness of this cookie pizza is a peanut butter layer slathered between two layers of dough before baking that melts when the cookie is baked. You can enjoy this giant cookie either warm, when it is still soft and gooey, or after a few hours or overnight when it has firmed up and is easy to cut into cookie pizza slices.
3. Three Bean Chili
If you like meals that only dirty one pot in the making, keep your belly warm and full and is freezer friendly, then it’s clear that you hit the jackpot on this one pot vegan meal. Say no to the chill in the air and yes to this Three Bean Chili by Robin Browne!
4. Creamy Pasta Salad
The ultimate creamy, tangy vegan and gluten-free pasta salad, that’s a unique combination of flavors and will have people begging for the recipe! This Creamy Pasta Salad by Kris Dee is amazing!
5. Vegan Lemon Blueberry Superfood Granola
This Vegan Lemon Blueberry Superfood Granola by Gabrielle St. Claire is easy to throw together, affordable, features tons of superfoods that add nutrients and texture, it has a gorgeous lemon flavor, homemade dried blueberries, it’s filling, pairs well with yogurt or just simple almond milk, perfect for any season, can easily be made in bulk, and could be made into bars!!
6. Cotton Candy Bear Cupcakes
These Cotton Candy Bear Cupcakes by Holly Jade are a vanilla sponge cake, filled with vegan sprinkles, topped with a piped cotton candy buttercream…decorated with fondant and cacao nibs (to bring the bears to life).
7. 3-Ingredient Cotton Candy Strawberry Ice Cream (Made With Aquafaba!)
This heavenly light 3-Ingredient Cotton Candy Strawberry Ice Cream (Made With Aquafaba!) by Philipp Ertl is very easy and has only three ingredients! No churning required, it will stay light, just take it out of the freezer and enjoy strawberry goodness. The lightness comes from aqua faba (bean water, the same you make vegan meringues with), but don’t worry it won’t taste of beans at all. This is so easy and cheap to do it’s incredible. Normally you would throw away the bean water but now you’re actually using it make something super light and deliciously refreshing. Nothing goes to waste.
8. Chickpea Shakshouka with Avocados and Fresh Herbs
Shakshouka is a dish that has roots both in the Middle East and North Africa, and it is a fun dish to veganize. The traditional preparation calls for eggs to be poached over tomato broth spiced up with coriander, paprika and other flavors. But who needs the eggs? Not us! Instead, in this variation, chickpeas are added right into the sauce, along with extra vegetables, Aleppo pepper and a hit of nutmeg for a flavorful, hearty, protein-packed situation. You don’t have to wait for breakfast to eat it, either. This Chickpea Shakshouka with Avocados and Fresh Herbs by Wait, That’s Vegan?! by Lisa Dawn Angerame is a great busy weeknight meal; serve it right out of the skillet with a side of crusty bread to sop up all that delicious sauce.
Learn How to Cook Plant-Based Meals at Home!
For those of you interested in eating more plant-based, we highly recommend downloading the Food Monster App — with over 15,000 delicious recipes. It is the largest plant-based recipe resource to help reduce your environmental footprint, save animals and get healthy! And, while you are at it, we encourage you to also learn about the environmental and health benefits of a plant-based diet.
Here are some great resources to get you started:
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