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. Crispy Roasted Cauliflower Leaves
Source: Crispy Roasted Cauliflower Leaves
Cauliflower leaves are actually really tasty when roasted until crispy with a little olive oil, salt, and pepper. These Crispy Roasted Cauliflower Leaves by Lorna taste a bit like actual cauliflower, but the leafy parts taste kind of like that crispy fried “seaweed” that you get from Chinese takeaways. Really yummy! They’re great as a snack and eating cauliflower leaves means less waste. You’re eating for the planet in multiple ways. Go you!
2. Sweet Potato Cakes with Lime and Avocado
Source: Sweet Potato Cakes with Lime and Avocado
This Sweet Potato Cakes with Lime and Avocado by Alice Hart is as suited for a sprightly lunch as for a leisurely weekend breakfast. Make it in a 9-inch (23 cm) frying pan if you don’t have the mini versions, and divide into quarters to serve. 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
3. Spiced Turmeric Broth with Roasted Vegetables
Source: Spiced Turmeric Broth with Roasted Vegetables
This Spiced Turmeric Broth with Roasted Vegetables by Alice Hart is a fragrant curry of sorts, is the vegetarian equivalent of a noodle soup, both for comfort and health benefits. Add more coconut cream or milk if you would like more of a soup-y feel; the recipe here provides more of a sauce at the base of the bowl. Curry leaves can be tricky to find fresh, but are transformative; try Asian food shops, large supermarkets and the Internet. 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
4. Greek Salad
Source: Greek Salad by Bila
This Greek Salad by Bila is a simple, yet delicious salad to enjoy for your next meal. It makes a great side dish to something a bit heartier or a light meal for days when you’re not super hungry.
5. Lemongrass Tofu Banh Mi
Source: Lemongrass Tofu Banh Mi
This Lemongrass Tofu Banh Mi by Alice Hart: a sandwich to beat all sandwiches. The airy, crisp-shelled baguettes that are used in Vietnam are often made with rice flour, but a very fresh wheat-flour loaf will do nicely here. (Use a baguette that’s about 12 inches/30 cm long, to get the sandwiches the right size.) It’s worth hollowing out some of the soft middle to make more room for the fillings. Use vegan mayonnaise if you want to make this a vegan recipe. 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
6. Biscuits and Gravy
Source: Biscuits and Gravy
This Biscuits and Gravy by Francesca Bonadonna is a popular breakfast dish in the South. Fluffy biscuits are covered in a creamy white gravy that is traditionally filled with sausage. This vegan version uses textured vegetable protein (TVP) to replace the sausage. The creaminess of the gravy combined with the flaky layers of biscuits make this the perfect comforting breakfast
7. Homemade Spicy Italian Sausage
Source: Homemade Spicy Italian Sausage
Looking for a new vegan sausage recipe? These Homemade Spicy Italian Sausage by Rhea Parsons are crispy on the outside, tender on the inside, and filled with spicy, Italian flavor. Put them on a hero with sautéed peppers and onions or cut them up to use in other recipes! You can also shape them into links or patties! Using black-eyed peas instead of pintos removes the “beany” taste and provides a neutral background for the spices to shine through. The same recipe can be used with different spice mixes to make vegan breakfast sausages, chorizo sausages, or apple sage sausages. These vegan Italian sausages please vegans and omnivores alike!
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8. Biko: Filipino Sticky Rice
Source: Biko: Filipino Sticky Rice
Biko is like a soft, warm, sticky rice cake. It uses sweet rice or sticky rice. It is sometimes called glutinous rice because it gets gluey when cooked, but this Biko: Filipino Sticky Rice by Erika Ghanny is 100 percent gluten-free! Biko is perfect for potlucks because it requires only four ingredients and it can be made in a big pan. If you like crispy edges, it can also be baked in muffin tins or a brownie pan!
9. Yaki Onigiri: Japanese Rice Balls With Sweet Potato and Avocado Filling
Source: Yaki Onigiri: Japanese Rice Balls With Sweet Potato and Avocado Filling
Vegan onigiri are really simple to make (and fun to eat!) Onigiri (stuffed rice balls) are a popular snack in Japan. Typically, onigiri is eaten cold but these yaki (meaning “fried”) and are best right after frying. Quick frying on a hot pan makes yaki onigiri nicely crispy. These Yaki Onigiri: Japanese Rice Balls With Sweet Potato and Avocado Filling by Maikki Vasala are made even more yummy when dipped in a homemade teriyaki sauce. The sweet and savory sauce added some extra deliciousness to this little snack. Try out these vegan onigiri! They’re great for on-the-go and picnic snacks!
10. Frittata
Source: Frittata
To make this Frittata by Adam Merrin and Ryan Alvarez, you simply need chickpea flour, nutritional yeast, ground flax seeds, salt, water, and that’s it. If you don’t have some of these items at home, you can easily find them at your local grocery store or online. Within minutes, these simple ingredients transform into a rich and flavorful egg-like frittata without any eggs!
Learn How to Cook Plant-Based Meals at Home!
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Here are some great resources to get you started:
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February 05, 2021 at 08:38PM
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From Greek Salad to Biscuits and Gravy: 10 Vegan Recipes that Went Viral Last Week! - One Green Planet
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