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one green planet

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! We have soups, almond milk, and jam so if you’re looking for something new and delicious, you are sure to find a new favorite!

1. Simple Lentil Soup With Leeks and Yellow Carrots 

Source: Simple Lentil Soup With Leeks and Yellow Carrots

Everything in this soup melded nicely together. This imple Lentil Soup With Leeks and Yellow Carrots by Deena Mehta keeps it mild, but you could really add any sort of herbs or spices you want. It does go well with toasted bread, but for lunch you can eat it over brown rice for a complete protein boost.

2. Rainbow Ribollita 

Source: Rainbow Ribollita

Ribollita, by definition, is a Tuscan bread soup. This veganized version of Rainbow Ribollita by Heather Larson it is soothing and colorful. Give this feel good soup a try and you won’t be disappointed.

3. Almond Vanilla Milk 

Source: Almond Vanilla Milk

This homemade version of Almond Vanilla Milk by Kirsten Kaminski is not only super tasty but also very healthy, since it’s refined sugar free and without any added chemicals. The dates and vanilla give it such a gentle sweetness, that you’ll immediately fall in love. Like this you can easily adjust the sweetness by adding more/ less dates and experiment with other flavors like cinnamon, nutmeg or cacao powder!

4. Chickpea Gnocchi with Powdered Spruce Buds on Raspberry Coulis 

Source: Chickpea Gnocchi with Powdered Spruce Buds on Raspberry Coulis 

If you’re a fan of sweet and savory, this Chickpea Gnocchi with Powdered Spruce Buds on Raspberry Coulis by Valentina Chiappais for you! The savory flavor of the chickpea combined with the sweetness of the raspberry is wonderful.

5. Beet & Balsamic Hummus

Source: Beet & Balsamic Hummus

You can opt for an oil-free version to keep this delicious Beet & Balsamic Hummus by Kathy Davis snack as low fat as possible. The combination of the lemon, balsamic vinegar, and beets creates a balanced flavor that’s perfect for snacking! Serve it with veggies, crostini, and crackers. This Beet & Balsamic Hummus makes an excellent snack or a great sandwich spread.

6. Tofu Caprese Pasta

Source: Tofu Caprese Pasta

Mixing all the ingredients together while the pasta is still warm helps to bring out a lot of flavor. The tomatoes get a little bit juicier, creating a little sauce, the tofu stays nice and warm, and the basil just kind of wilts on eacg noodle. If you are making this Tofu Caprese Pasta by Kristen Genton ahead of time, you can keep it in the fridge as it also makes amazing leftovers. This would also be a great for a picnic or large gathering as it is fairly inexpensive to make!

7. Wonton Bowls with Garlic-Fried Quinoa 

Source: Wonton Bowls with Garlic-Fried Quinoa 

Nothing is more fun than serving something up in dinnerware that is edible! These Wonton Bowls with Garlic-Fried Quinoa by Dustin Harder are super easy to make and fun to fill with fried quinoa or anything else you want!

8. Raspberry Chia Jam 

Source: Raspberry Chia Jam

A very simple recipe for a delicious homemade Raspberry Chia Jam by Fabio Gallo. This jam is sweetened with maple syrup and is using the chia seeds as a thickening agent.

9. Carrot Cake Scones 

Source: Carrot Cake Scones

Full of shredded carrots, warming spices and chewy raisins, these gluten-free and vegan Carrot Cake Scones by Kat Condon are perfect!

10. Chickpea Tuna Salad 

Source: Chickpea Tuna Salad

What we love about this Chickpea Tuna Salad by Gabrielle St. Claire, is everything! It’s quick easy, contains staple ingredients, can easily be made in bulk, perf for meal prep, affordable, packs flavor, packs texture, protein, fiber, and is non vegan approved to boot! (trying to watch your carbs? its good even without the bread!)

11. Raspberry and Chocolate Macaroons 

Source: Raspberry and Chocolate Macaroons

It’s no wonder that macaroons have seen a huge surge in popularity within the past few years. Macaroons are very straightforward to make and contain very simple ingredients. These Raspberry and Chocolate Macaroons by Buffy-Ellen Gill are the perfect balance of sweet and tart, with warm vanilla and coconut complementing the classic flavor combination.

12. Chickpea Flour Omelet With Sun-Dried Tomatoes, Mushroom, and Spinach Filling 

Source: Chickpea Flour Omelet With Sun-Dried Tomatoes, Mushroom, and Spinach Filling

Getting plant-based protein at breakfast has never been easier or more delicious. The Chickpea Flour Omelet With Sun-Dried Tomatoes, Mushroom, and Spinach Filling by Philipp Ertl came out just the way it should be: Dense, almost crispy on the outside, and soft on the inside. The egg flavor was achieved with a combination of nutritional yeast and kala namak salt. You can buy kala namak salt (also called black salt) online and it lasts forever, as you only need to use it in small doses. It has a sulphuric taste, just like egg, but don’t overdo it as it would taste too intense otherwise. The natural sweetness of the sun-dried tomatoes with the earthiness of the mushrooms and spinach go together really well. A real breakfast for champions. Or a perfect after workout meal.

Don’t forget to check out these recipes and thousands more by downloading our Food Monster App, which is available for iPhone! The app has more than 15,000 plant-based, allergy-friendly recipes and subscribers get access to new recipes every day.

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