When everyone’s got their eyes on a recipe, you know it must have something special that you will want to try! That’s the case for these 10 vegan viral recipes that went viral last week. They’re some of the best, and trust us when we say that you don’t want to miss out on these incredible viral recipe creations from our bloggers!

We also highly recommend downloading the Food Monster App  — with over 15,000 delicious recipes it is the largest plant-based recipe resource to help you get healthy! And, don’t forget to check out our Popular Trends Archives!

1. Spinach and Garlic White Bean Dip

Source: Spinach and Garlic White Bean Dip

This Spinach and Garlic White Bean Dip by Katherine Vaught is a must-try! This healthy white bean dip is packed with antioxidants and nutrients thanks to some spinach and fresh garlic.

2. Creamy Chickpea Salad with Fresh Herbs

Source: Creamy Chickpea Salad with Fresh Herbs

This Creamy Chickpea Salad with Fresh Herbs by Denise Perrault is a luscious cashew dressing, scallions, and celery is a minimal effort vegan picnic salad that won’t wait for warm weather. This refreshing take on vegan potato salad is perfect for plate-piling lunches or dolloping between two slices of toasted bread or piled in homemade pita bread.

3. Broccoli Veggie Dippers

Source: Broccoli Veggie Dippers

Get your vegetables the fun way. These Broccoli Veggie Dippers by High Protein Vegan, Ginny McMeans are small patties that you can pick up with your fingers. Eat them plain or dip them into your favorite sauce. Party food!

4. Avocado Quinoa Salad

Source: Avocado Quinoa Salad

This Avocado Quinoa Salad by Natalie Martin MS, RD and Lexie Staten MS, RD is a quick & easy, nutrient-packed, oil-free salad. Simply toss together veggies, quinoa, avocado, spices, black beans, and enjoy as a meal or side. If you so desire, there are plenty of substitutions that can be made to make this salad your own. The broccoli, corn, tomatoes and onions can be swapped out for any of your favorite veggies. Cauliflower, carrots, cabbage.. whatever you’ve got in stock – get crazy! Any and all beans could be used in place of black beans – white beans, chickpeas, pinto beans. However, steer clear of beans that are mushy, as your final product won’t be quite as pretty (though still yummy).

5. Plant Based Red Bean Curry

Source: Plant Based Red Bean Curry

This Plant Based Red Bean Curry by Molly Patrick is perfect to serve alongside rice!

6. 3-Ingredient Mango Pudding

Source: 3-Ingredient Mango Pudding

This 3-Ingredient Mango Pudding by Namrata Edward Kshitij is an easy, healthy, and tasty mango pudding! It uses kateera gond as the thickener and is very easy to make! Plus, the mango pudding contains no added sugar. and is suitable for those who are allergic to nuts.

7. Zippy Zuppa Toscana

Source: Zippy Zuppa Toscana

This Zippy Zuppa Toscana by Dustin Harder is always a crowd-pleaser with the robust sausage flavors and creamy comfort of the potatoes. It’s hard not to have seconds and even thirds!

8. Peppered Tofu Steaks

Source: Peppered Tofu Steaks

Unseasoned tofu never draws people over to the barbecue—that’s a fact. However, nobody can resist our delicious, peppery marinated tofu steaks—that’s a promise. Make out this Peppered Tofu Steaks by VBQ: The Ultimate Vegan Barbecue Cookbook, Nadine Horn and Jörg Mayer!

9. Miso-Mustard Tempeh with Roasted Baby Bok Choy

Source: Miso-Mustard Tempeh with Roasted Baby Bok Choy

This marinade is one of my all-time favorite combinations. This Miso-Mustard Tempeh with Roasted Baby Bok Choy by Lisa Dawn Angerame  is perfectly complement the earthy nuttiness of the tempeh. With tender stems and crispy leaves, the roasted bok choy is special in its own right. Squeeze fresh lemon juice over the top right before you are about to eat to bring out the best in every flavor. Altogether, this plate is not only healthy but pretty too! Serve with a nice little bowl of rice or quinoa for a complete meal.

10. Gorditas de Frijoles con Queso (Bean and Cheese Gorditas)

Source: Gorditas de Frijoles con Queso (Bean and Cheese Gorditas)

In this recipe for Gorditas de Frijoles con Queso (Bean and Cheese Gorditas) by Jocelyn Ramirez, we’ll be stuffing our gorditas with beans and Queso Fresco and pairing them with Chile de Árbol y Tomatillo. It’s the perfect dish to make as a group, since there are several moving parts happening at once. Reprinted with permission from La Vida Verde by Jocelyn Ramirez, Page Street Publishing Co. 2020. Photo credit: Zohra Banon

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:

• Weekly Vegan Meal Plans
• Plant-Based Health Resources
• Plant-Based Food & Recipes
• Plant-Based Nutrition Resources
• The Ultimate Guide to Plant-Based Nutrition
• Budget-Friendly Plant-Based Recipes
• High Protein Plant-Based Recipes
• Plant-Based Meal Prep

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