Ready, set, recipes! Here are our freshly published, freshly prepared recipes in one convenient place! These are the best vegan recipes of the day and now they are part of the thousands of recipes in our Food Monster app! Our newest recipes include granola and pasta, so if you are looking for something new and delicious, these recipes are what you need!
We also highly recommend downloading the Food Monster app – With over 15,000 delicious recipes, it’s the largest meatless, vegan, plant-based, and allergy-friendly recipe resource to help you stay healthy! And don’t forget to check out our archives for popular trends!
1. Cinnamon and walnut granola
Source: Cinnamon Walnut Granola
Enjoy this Cinnamon Nut Granola from Claire Swift and Sarah Biagetti with warm cinnamon milk in the colder months or with berries and yogurt in the summer. Roasting the ingredients releases many beautiful flavors and is sweetened with a beautiful combination of cinnamon and walnuts. Toasted coconut flakes and sticky apricots provide fiber reinforcement. If you don’t like an ingredient, change it to one that you do like. Swap the same amount of apricots for dates or blueberries. If you’ve run out of pumpkin seeds, add the same amount of pre-roasted almonds, walnuts, or buckwheat grains. Swap the cinnamon for vanilla extract; make this recipe your own. Reprinted with permission from The Plant-Based Family Cookbook by Claire Swift and Sarah Biagetti, Page Street Publishing Co. 2021. Photo Credit: Claire Swift
2. ‘Tuna’ salad on toast
Source: ‘Tuna’ salad on toast
Most vegan tuna salads are made from chickpeas, but this unique take uses a combination of chopped almonds and celery. This ‘Tuna’ Salad on Toast from Lenia & Dimitra is crisp, refreshing and tastes surprisingly like tuna salad, thanks to a combination of herbs, spices and umami notes. It is best enjoyed with toast, but it would also taste great on crackers.
3. Chickpea pizza with tofunaise
Source: Chickpea Pizza with Tofunaise
This Chickpea Pizza with Tofunaise from Angie Li is so delicious! It’s a wonderful way to enjoy high-protein, gluten-free pizza. Feel free to try your own favorite ingredients!
4. Kale Nut Pesto Pasta (Vegan, Gluten Free)
Via Kale Walnut Pesto Pasta (Vegan, Gluten Free)
If you’re trying to improve your meal prep game, making your own dips and dips can be a game changer, and this Kale Nut Pesto Pasta (Vegan, Gluten Free) from Mitra Shirmohammadi is no different! This nutrient-packed, flavorful, and highly versatile pesto. You can serve it with pasta, spread it on your toast, use it in sandwiches, serve it with roasted vegetables and protein, use it in pizzas, salads, etc. As you can see, the options are endless!
5. Roasted tomato with broccoli and red onion on quinoa
Via Roasted Tomato with Broccoli and Red Onion Over Quinoa
Easy meals, like this Roasted Tomato Broccoli Red Onion Over Quinoa recipe from Elsa Brobbey, quickly become a household staple. You can use whatever veggies you like, but broccoli and red onions are a wonderful combination. The caramelized broccoli takes on nutty notes and the onions become tender and sweet. Toss them in with a lush tomato seasoning and top with the beans and some more simmer-roasted tomatoes to finish roasting. This is a simple, comforting weeknight meal for those days when you just don’t have the time.
6. Mushroom stroganoff
Source: Mushroom Stroganoff
This Mushroom Stroganoff from Molly Patrick is a classic comfort food dish that pairs perfectly with a roaring fire and snow falling outside your window. The mushrooms make this vegan stroganoff nice and sturdy due to its meaty texture. They also have a delicious earthy flavor. After you’ve made this mushroom stroganoff once, you’ll quickly add it to your weekly dinner rotations until tank top season, at which point it can only give you a break.
7. Pinto Bean and Adzuki Burgers
Source: Adzuki and Pinto Bean Burgers
Burgers are typically made with potatoes in India, called Aloo ki Tikki, and are served with chutneys, not hamburger buns. Tried bean burgers with chutneys, it turned out to be super delicious! I love home cooked beans, but you can use canned beans in a pinch. Soak beans overnight, rinse and cook with fresh water in a slow cooker on high for 5 to 8 hours (depending on the amount and type of beans) or cook in a pressure cooker in less than an hour . Soaking them makes them easier to digest. Red beans, black beans, and chickpeas are good to make these Adzuki Pinto Bean Burgers from Renu Agrawal. I used pinto beans and adzuki in this recipe.
8. Baked white bean burritos
Source: Baked White Bean Burritos
This White Bean Baked Burritos from Natalie Martin MS, RD and Lexie Staten MS, RD is hearty, flavorful, and you can feel good about what’s in it, too. If you go through the ingredient list, you will see a whole grain, tons of different colored veggies, beans, and spices. It is the epitome of a “complete meal”.
Learn how to cook plant-based meals at home!
For those of you interested in eating more plant-based, we recommend downloading the Food Monster app, with over 15,000 delicious recipes. It’s the largest plant-based recipe resource to help reduce your environmental footprint, save animals, and stay healthy! And as you do so, we encourage you to learn about the health and environmental benefits of a plant-based diet as well.
Here are some great resources to get you started:
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