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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 granola and pasta 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. Cinnamon and Pecan Granola

Vegan Cinnamon and Pecan Granola

Source: Cinnamon and Pecan Granola

Enjoy this Cinnamon and Pecan Granola by Claire Swift and Sarah Biagetti with hot cinnamon milk in the colder months or with berries and yogurt in the summer. Toasting the ingredients releases lots of gorgeous flavors and is sweetened with a lovely combination of cinnamon and pecans. Toasted coconut flakes and gooey apricots provide a fiber boost. If you do not like an ingredient, then switch it for one you do. Swap the same quantity of apricots for dates or cranberries. If you’ve run out of pumpkin seeds, add the same quantity of almonds, walnuts or pre-toasted buckwheat groats. Exchange 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

Vegan ‘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 by Lenia & Dimitra is crunchy, refreshing, and tastes surprisingly like tuna salad, thanks to a combination of herbs, spices, and umami notes. The best way to enjoy this is on toasted bread, but it would also taste fantastic on crackers.

3. Chickpea Pizza with Tofunaise

Vegan Chickpea Pizza with Tofunaise

Source: Chickpea Pizza with Tofunaise

This Chickpea Pizza with Tofunaise by Angie Li is so delicious! It’s a wonderful high-protein and gluten-free way to enjoy pizza. Feel free to try out your own favorite toppings!

4. Kale Walnut Pesto Pasta (Vegan, Gluten-Free)

Vegan Kale Walnut Pesto Pasta (Vegan, Gluten-Free)

Source: Kale Walnut Pesto Pasta (Vegan, Gluten-Free)

If you’re trying to up your meal prep game, making your own dips and sauces can be a game changer and this Kale Walnut Pesto Pasta (Vegan, Gluten-Free) by Mitra Shirmohammadi is no different! This pesto that is packed with nutrients, full of flavors, and so versatile. You can serve it with pasta, slather it on your toast, use it in sandwiches, serve it with roasted vegetables and proteins, use it in pizza, salads, etc. As you can see the options are endless!

5. Roasted Tomato With Broccoli and Red Onion Over Quinoa

Vegan Roasted Tomato With Broccoli and Red Onion Over Quinoa

Source: Roasted Tomato With Broccoli and Red Onion Over Quinoa

Easy meals, like this recipe for Roasted Tomato With Broccoli and Red Onion Over Quinoa by Elsa Brobbey, quickly become a household staple. You can use any vegetables you want, but broccoli and red onions are a wonderful pair. The caramelized broccoli take on nutty notes, and the onions get tender and sweeter. Toss them in a lush, tomato-y seasoning and top it off with the beans and some more slow-roasted tomatoes to finish roasting. This is a simple, comforting weeknight meal, for those days when you just don’t have time.

6. Mushroom Stroganoff

Vegan Mushroom Stroganoff

Source: Mushroom Stroganoff

This Mushroom Stroganoff by Molly Patrick is a classic comfort food dish that pairs perfectly with a cracking fire and snow falling outside your window. Mushrooms make this vegan stroganoff nice and hardy because of their meaty texture. They also have a delicious earthy taste. After you’ve made this mushroom stroganoff once, you will quickly add it to your weekly dinner rotations until tank top season, at which point, you only might give it a rest.

7. Adzuki and Pinto Bean Burger Patties

Vegan Adzuki and Pinto Bean Burger Patties

Source: Adzuki and Pinto Bean Burger Patties

Burger patties are typically made with potatoes in India, called Aloo ki Tikki and served with chutneys, not with burger buns. I tried Bean burger patties with chutneys, it turned out to be super yummy! I love home cooked beans but you can use canned beans in a pinch. Soak the beans overnight, rinse off, and cook with fresh water in a slow cooker on high setting for 5 – 8 hours (depending on quantity and type of beans) or cook in a pressure cooker in less than an hour. Soaking makes them easier to digest. Red kidney beans, black beans, and chickpeas are good for making these Adzuki and Pinto Bean Burger Patties by Renu Agrawal. I used pinto and adzuki beans in this recipe.

8. White Bean Baked Burritos

Vegan White Bean Baked Burritos

Source: White Bean Baked Burritos

This White Bean Baked Burritos by Natalie Martin MS, RD and Lexie Staten MS, RD is filling, flavorful and you can also feel good about what’s in it. If you look over the ingredient list you will see a whole grain, tons of different colorful veggies, beans, and spices. It’s the epitome of a “well-rounded meal”.

Learn How to Cook Plant-Based Meals at Home!

Vegan Buckwheat Banana Bread Pancakes with Peanut Butter Syrup

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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