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 […]
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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. Egyptian Eggplant Moussaka
Source: Egyptian Eggplant Moussaka
Egyptian Moussaka is traditionally made with ground meat, so this recipe substitutes it with diced mushrooms. Hidden in the delicate eggplant layers are currants which add a touch of sweetness. You could also add some sliced toasted almonds which would create a great crunch pairing perfectly with the cooked soft veggies in this Egyptian Eggplant Moussaka by Taavi Moore.
2. Blueberry Plum Crumble
Source: Blueberry Plum Crumble
It’s interesting how such modest fresh fruits become incredibly rich tasting and flavorful in baking, especially when enhanced with spices like cinnamon, ginger and vanilla. These beautifully soft, juicy and almost creamy fruits act as a contrast to a crunchy golden topping; this Blueberry Plum Crumble by Maja Brekalo is bursting with flavors of fruits, vanilla and spices. On top of it, it is such an easy, fuss-free recipe. Once you try it, you might be in danger of making it on repeat. Reprinted with permission from Bake it Vegan by Maja Brekalo, Page Street Publishing Co. 2021. Photo credit: Maja Brekalo
3. Jap-chae: Korean Stir-Fried Glass Noodles
Source: Jap-chae: Korean Stir-Fried Glass Noodles
Jap-chae literally means “mixed veggies.” It’s a popular dish at Korean parties and potlucks, and considering the traditional cooking method, it deserves to be a celebration dish. Various julienned vegetables are stir-fried separately to maintain their vibrant colors. Then they are gently tossed with seasoned glass noodles to create a colorful and elegant dish. Try out this Jap-chae: Korean Stir-Fried Glass Noodles by HeeJee Lee!
4. German Almonds
Source: German Almonds
These german almonds are easy to make and wonderfully tasty! These German Almonds by Aryane Héroux-Blais are sweet, nutty, and a great idea for a party snack – sure to impress your friends and family!
5. Marzipan and Butterscotch Ice Cream Sundae
Source: Marzipan and Butterscotch Ice Cream Sundae
This Marzipan and Butterscotch Ice Cream Sundae by Emily von Euw was going to be called Sex In a Bowl, but that would’ve been NSFW. Anyways, that’s what it SHOULD be called. It’s… unreal. It’s… perfection. It’s… heaven.
6. Chia Rocket Pops
Source: Chia Rocket Pops
It’s a blast from the past with these Chia Rocket Pops by Hannah Sunderani! When you fell at the park, these popsicles always found their way into your hands. Although chia rocket pops are still to stock the frozen aisle of the grocery store, they are incredibly easy to make at home! It takes only 15 minutes of prep for these rocket pops to take off. And they’re probably one of the easiest layered treats, because you don’t have to wait for one layer to freeze before continuing on to the next step. Plus, you get to say you MADE these to your friends!
7. Chocolate Banana Pancakes
Source: Chocolate Banana Pancakes
Pancakes and Sunday mornings go perfectly together. These Chocolate Banana Pancakes by Stefani Weiss are so delicious and allergy friendly so anyone can enjoy them!
8. Peanut Butter and Nutella Bourbon Blondies
Source: Peanut Butter and Nutella Bourbon Blondies
Seeing as how I have a few jars of homemade vegan Nutella hanging out in my fridge, swirling it right into some peanut butter bourbon blondies just made sense. I chose to underbake these just a little bit, especially since dry blondies are no one’s favorite, right? Sub in any nut butter you have around for the peanut butter, but please don’t skip the vegan Nutella, it just makes these Peanut Butter and Nutella Bourbon Blondies by Abby Thompson!
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Lead Image: Chia Rocket Pops by Hannah Sunderani
