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 include pot stickers with black vinegar and chile and pumpkin brownies, 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!

Advertisement

1. Pot Stickers with Black Vinegar and Chile

Vegan Potstickers

Source: Pot Stickers with Black Vinegar and Chile

Dumpling-making, as with any fussy kitchen task, takes patience and probably shouldn’t be attempted during fraught moments. If you are reasonably dexterous, however, an army of plump beauties will be just reward for time spent pleating wrappers together. Try out these Pot Stickers with Black Vinegar and Chile by Alice Hart! Recipe from The Way to Eat Now: Modern Vegetarian Food © Alice Hart, 2016, 2017. Photographs copyright © Emma Lee, 2016, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com

2. Pumpkin Brownies

Vegan Pumpkin Brownies

Source: Pumpkin Brownies

These Pumpkin Brownies by Kirsten Kaminski are super easy to make as you simply throw everything into your food processor and after 30 minutes of baking you have a tray of these delicious goodies!

Advertisement

3. Gingerbread Baked Oat Cups

Vegan Gingerbread Baked Oat Cups

Source: Gingerbread Baked Oat Cups

Flavored with festive warming spices (see homemade spice mix recipe below) and blackstrap molasses, these Gingerbread Baked Oat Cups by Tara Sunshine have been a total hit with all of my taste-testers, kids and grown-up kids alike!

Advertisement

4. Italian Bean and Vegetable Soup

Vegan Italian Bean and Vegetable Soup

Source: Italian Bean and Vegetable Soup

Italian bean & vegetable soup. Inspired by the popular minestrone soup, but without the added pasta. This Italian Bean and Vegetable Soup by Caroline Doucet can be made on the stovetop or in the slow cooker!

Advertisement

5. Roasted Smashed Sunchokes

Vegan Sunchokes

Source: Roasted Smashed Sunchokes

Get ready to fall in love with these Roasted Smashed Sunchokes by Nikki and Zuzana. This simple side dish shows off how flavourful sunchokes are. All you need to do is cook cleaned and trimmed sunchokes in salted water until just tender, smash them, then roast in the oven to perfection. Right at the end, toss them with a little bit of extra virgin olive oil, and season with sea salt and freshly ground black pepper. It’s really that simple.

6.  Panettone: Milanese Sweet Bread

Vegan Panettone: Milanese Sweet Bread

Source: Panettone: Milanese Sweet Bread

Panettone, also known as pan dulce, is a sweet bread originating from Italy, but it’s gained popularity all over the world, particularly in South America. It’s the perfect treat for any occasion. Inviting a friend over for coffee? Offer them a slice. Craving a snack? You know what to do. You won’t be able to get enough of this Panettone: Milanese Sweet Bread by Clarisa Ponce de Leon.

7. Sweet Potato Chili With Skillet Cornbread

Vegan Sweet Potato Chili With Skillet Cornbread

Source: Sweet Potato Chili With Skillet Cornbread

Put down those smoothie bowls and cold kombuchas, vata season is here. In Ayurveda, Vata Dosha is the element of air and ether and it governs the season of fall and early winter. In colder weather, there’s nothing more comforting than a good hearty bowl of chili and a thick slice of cornbread. It’s pure comfort food and soul nourishment during this time of year! Taking a healthier approach to this standard combo, this Sweet Potato Chili With Skillet Cornbread by Claire Ragozzino uses sprouted legumes to increase digestibility and a warming mix of savory and sweet spices.

Advertisement

8. Baigan Choka: Trinidadian Roasted Eggplant

Vegan Baigan Choka: Trinidadian Roasted Eggplant

Source: Baigan Choka: Trinidadian Roasted Eggplant

Baigan choka, or roasted mashed eggplant, is to Trinidad and Togabo what baba ghanoush is to the Middle East. It is traditionally made by roasting eggplant over a grill until it’s charred and infused with smoky flavor, then scooping out the inside and mashing it with roasted peppers, tomatoes, onion, garlic, and butter. This Baigan Choka: Trinidadian Roasted Eggplant by Nita Ragoonanan is a delicious, flavorful, and creamy dish that’s best served with paratha or any kind of flatbread.

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:

For more Animal, Earth, Life, Vegan Food, Health, and Recipe content published daily, subscribe to the One Green Planet Newsletter! Lastly, being publicly-funded gives us a greater chance to continue providing you with high quality content. Please consider supporting us by donating!

Advertisement