10 Vegan Recipes That Went Viral Last Week: Shortcut Muhammara to Red Cabbage Slaw!

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!

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1. Middle Eastern-Style Veggie Bake

Source: Middle Eastern-Style Veggie Bake

Vegan Middle Eastern food is full of flavor and really fun to make! I am in a ‘bake’ super zone presently – every cell of my body tells me to create bakes, to fuse, to go with my creative instinct – which I have to say is working overtime – and I can barely keep up with it. Now, I have created a most wondrous bake – after tasting it, I was lost for words! I merged the flavors of the Middle East with a touch of Greek and Turkish, and I simply couldn’t believe the taste of this. You are going to love this vegan Middle Eastern-Style Veggie Bake by Mouthwatering Vegan (Miriam Sorrell)! For best results, make, bake, and share with non-vegans! Who doesn’t love vegan Middle Eastern food?

2. Shortcut Muhammara (Roasted Red Pepper and Walnut Spread)

Source: Shortcut Muhammara (Roasted Red Pepper and Walnut Spread)

This Syrian roasted red pepper and walnut spread or dip has become very popular in the last few years, as it is vegan and packed with flavor. The word muhammara in Arabic translates to“browning” or “roasting” something. It also means the color red. In this case, the name refers to the red peppers that are also being roasted. A bowl of muhammara can almost always be found on a mezze spread for dunking a warm piece of pita bread. I like to use the shortcut of buying a jar of store-bought roasted red peppers, which can be found at almost any grocery store. This Shortcut Muhammara (Roasted Red Pepper and Walnut Spread) by Maha Kailani skips the long process of oven roasting the peppers and peeling off the skins. With the right added flavors, it tastes just as good as freshly roasted peppers. Credit: Reprinted with permission from Yalla, Let’s Eat! by Maha Kailani. Page Street Publishing Co. 2023. Photo credit: Saleme Fayed.

3. Egg-Free Fortune Cookies

Source: Egg-Free Fortune Cookies

These Egg-Free Fortune Cookies by Bianca Haun are the perfect way to finish up your favorite Chinese carry-out type meal. You can insert your own fortunes for your friends, family, and colleagues too. Not only are they completely vegan, they’re also naturally colored with beet juice.

4. Simple Lentil Loaf

Source: Simple Lentil Loaf

This gluten-free Simple Lentil Loaf by Nele Liivlaid is simple, easy, and delicious! It’s great for entertaining meat-eaters because it’s so hearty and flavorful! You could even serve it at Christmas or Thanksgiving dinner! Or make a big batch and freeze the slices for a quick dinner on busy days. This lentil loaf is a great dinner––you have to try it! Plus, with thyme, sage, and rosemary, your kitchen will smell absolutely amazing!

5. High-Protein Kidney Bean Brownies

Source: High-Protein Kidney Bean Brownies

In case you were wondering, no, it does not taste like beans and yes, it tastes like brownies! These High-Protein Kidney Bean Brownies by Amarilis Moldes are flour-free, and refined sugar free!

6. Red Cabbage Slaw

Source: Red Cabbage Slaw

With the hustle and bustle of everyday life, it’s good to have a few go-to recipes like this one to meal prep. This Red Cabbage Slaw by Toby Amidor MS RD CDN FAND is a salad to love because the flavors just keep getting better as it sits in the fridge during the week. Prep it on Sunday and divide it into equal portions for easy use.   Book and Recipe credit: Courtesy of Robert Rose Inc., by Toby Amidor © 2023 Reprinted with permission. Available where books are sold. Photography credit: Ashley Lima

7. All Greens Salad

Source: All Greens Salad

This All Greens Salad by Toby Amidor MS RD CDN FAND is the perfect tasty way to get in your greens! For more protein, serve it topped with sautéed diced tofu.   Book and Recipe credit: Courtesy of Robert Rose Inc., by Toby Amidor © 2023 Reprinted with permission. Available where books are sold. Photography credit: Ashley Lima

8. Yalanji (Stuffed Grape Leaves)

Source: Yalanji (Stuffed Grape Leaves)

Yalanji is the Syrian/Turkish name for this popular appetizer. It’s is also known as waraa’ enab bil zeit (which translates to “grape leaves in oil”). This delicacy is made more often during the summertime, when grape leaves are picked at their freshest and the garden is full of tomatoes, parsley and mint. In these : Yalanji (Stuffed Grape Leaves) by Maha Kailani, the zesty and sour flavors from the lemon and pomegranate molasses in these stuffed grape leaves that are soaked up in the fluffy rice are unmatched.

9. Cauliflower Tikka Masala

Source: Cauliflower Tikka Masala

This Cauliflower Tikka Masala by Priya Lakshminarayan is a vegan take on the always popular chicken tikka masala and uses cauliflower instead of chicken. Using red, yellow, or orange bell pepper rather than green gives the dish the desired color. Serve this lovely recipe with flatbread or rice to soak up the deliciously rich and creamy sauce.   Excerpt from The Essential Vegan Indian Cookbook by Priya Lakshminarayan, published by Rockridge Press. Copyright © 2021 by Callisto Media, Inc. All rights reserved.

10. Air Fryer Eggplant Freekeh Salad

Source: Air Fryer Eggplant Freekeh Salad

One of my favorite ways to make fatteh is this easy-to-put-together eggplant version, which is lighter in taste and faster to make, as I put my air fryer to use. This Air Fryer Eggplant Freekeh Salad by Maha Kailani has different textures from the soft eggplant to the crunchy nuts and pita bread. The layers of spiced ground beef and the tangy yogurt drizzle are such a delight that round out the dish. Each of the components is done ahead of time and this fatteh is assembled quickly at the time of serving, so it’s a great make-ahead dish.

Credit: Reprinted with permission from Yalla, Let’s Eat! by Maha Kailani. Page Street Publishing Co. 2023. Photo credit: Saleme Fayad.

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