From Fregola Sarda with Snap Peas to Tofu Sofrito Bowl: our top eight vegan recipes of the day!

From Fregola Sarda with Snap Peas to Tofu Sofrito Bowl: our top eight vegan recipes of the day!

Ready, ready, recipes! Here are our just-published, ready-to-eat recipes in one convenient place! These are the best vegan recipes of the day and now part of the thousands of recipes on our Food Monster App† Our latest recipes include fregola sarda to muffins, so if you’re looking for something new and delicious, these recipes are it!

We also strongly recommend that you Food Monster App – with over 15,000 delicious recipes, it’s 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 Archive!

1. Fregola Sarda with peas

Vegan Fregola Sarda with Snow Peanuts

Source: Fregola Sarda with Snap Peas

Fregola is a small spherical pasta made by hand from semolina. This is traditional from Sardinia and is traditionally served with fresh clams and grated bottarga. This version of Fregola Sarda with Snap Peas from Alice Carbone Tench has a nice texture thanks to the chewiness of the fregola and the crunchiness of the lightly cooked snow peas.

2. Tofu Sofrito Bowl

Vegan Tofu Sofrito Bowl

Source: Tofu Sofrito Bowl

This Tofu Sofrito Bowl from Desiree Nielsen makes the most of those spices in your pantry. Tofu is also a great way to get more protein, which is critical for supporting the immune system and rebuilding gut cells when following a low-FODMAP diet. The sofrito is great on its own, but I added even more flavor and texture with an easy marinated cabbage and diced kohlrabi. These bowls have everything you need to fight inflammation and boost gut health — lots of veggies, lots of fiber, and anti-inflammatory nutrients to support healing. This keeps well in the fridge for up to five days, so it’s perfect for meal prep.

3. Orange Cranberry Breakfast Muffins

Vegan Orange Cranberry Breakfast Muffins

Source: Orange Cranberry Breakfast Muffins

These Orange Cranberry Breakfast Muffins from Shanika Graham-White are everything! They make the perfect quick breakfast item, or perhaps a tasty dessert or perhaps a snack in between. These muffins are also whipped together in one bowl!

4. Farmers Market Ratatouille with Chickpea Pancakes

Vegan Farmers Market Ratatouille with Chickpea Pancakes

Source: Farmers Market Ratatouille With Chickpea Pancakes

These Farmer’s Market Ratatouille With Chickpea Pancakes from Kristen Genton are so delicious when filled with vegetables and make the perfect light lunch or dinner!

5. Sautéed Mushroom and Spinach One-pot Pasta

Vegan Fried Mushrooms And Spinach One Pan Pasta

Source: Sautéed Mushroom and Spinach One-Pot Pasta

You may be skeptical of the idea of ​​cooking pasta, sauce and all the other ingredients in the same pan, but it’s so easy and just as flavorful as cooking the pasta and sauce separately! Kirsten Kaminski’s Sautéed Mushroom and Spinach One-Pot Pasta features the classic combination of mushrooms and spinach in a creamy sauce. Once you’ve got this dish, you can change the pasta, sauce, and veggies in endless ways.

6. Strawberry-raspberry pie with polenta crust

Vegan strawberry and raspberry pie with polenta crust

Source: Strawberry and raspberry pie with polenta crust

It’s time to put all those fresh berries to good use! This strawberry and raspberry pie with polenta crust from Camille David has all the fresh fruitiness you’d expect with an unconventional yet creative and delicious crust. Instead of typical pastry dough, this recipe uses polenta to create the perfect crispy and crumbly crust to contrast the juicy berries and sweet, silky pastry cream.

7. Coconut Cream and Raspberry Pie

Vegan coconut cream and raspberry pie

Source: Coconut Cream and Raspberry Pie

This Coconut Cream and Raspberry Tart from Adam Merrin and Ryan Alvarez is easy to make and a delicious introduction to alternative baking. The crust is mixed in one bowl and then baked until brown and crispy. While it cools, make the easy one-pot coconut custard on the stove, spread over the crust, and keep refrigerated until done. That is it! When it’s time for dessert, just add the fresh raspberries and get ready to impress your guests with a vibrant ruby ​​red showstopper that tastes as good as it looks.

8. Harissa 15 Minute Eggplant Kebabs With Cucumber Mint Relish

Vegan 15 Minute Harissa Eggplant Kebabs With Cucumber Mint Relish

Source: Harissa 15 Minute Eggplant Kebabs With Cucumber Mint Relish

These 15 Minute Harissa Eggplant Kebab With Cucumber Mint Relish from 15 Minute Vegan: Fast, Modern Vegan Cooking are perfect for grilling! The harissa adds the perfect amount of heat which is quickly cooled by the refreshing cucumber mint flavour. Serve these kebabs in soft flatbreads with the tangy flavor, jewel-like pomegranate seeds and a generous drizzle of tahini.

Learn how to prepare plant-based meals at home

Reducing your meat intake and eating more plant foods is known to help with: chronic infectionheart healthmental healthfitness goalsnutritional needsallergiesgut health, and Lake† Unfortunately, dairy consumption has also been linked to many health problems, including: acnehormonal imbalancecancerprostate cancer, and has a lot side effects

For those who want to eat more plant-based, we highly recommend purchasing one of our many plant-based cookbooks or the Food Monster App which has thousands of delicious recipes, making it the largest resource for vegan recipes to reduce your carbon footprint, save animals and get healthy! And while you’re at it, we encourage you to learn more about the environment and health benefits of a plant-based diet

Here are some resources to get you started:

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