From Kiwi and Banana Smoothie to Crock Pot Tacos: Our Top Eight Vegan Recipes of the Day! Leave a comment



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 smoothies and noodles 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!

1. Kiwi and Banana Smoothie

Vegan Kiwi and Banana Smoothie

Source: Kiwi and Banana Smoothie

This Kiwi and Banana Smoothie by Gabriela Lupu is so easy to make and only takes three ingredients! Just blend banana, kiwi, and almond milk––that’s it. Garnish with a strawberry to make it a bit more ~aesthetic~ if you’d like. Want to start your day with a healthy smoothie? Try this kiwi and banana smoothie! It’s delicious.

2. Crock Pot Tacos

Vegan Crock Pot Tacos

Source: Crock Pot Tacos

A plant-based taco recipe with all the good stuff, such as onion, pepper, mushrooms, and black beans. Add in some brown rice, cloves, and cilantro on top for some extra flavors in this Crock Pot Tacos by Natalie Martin MS, RD and Lexie Staten MS, RD!

3. Chinese Cold Sesame Noodles

Vegan Chinese Cold Sesame Noodles

Source: Chinese Cold Sesame Noodles

The main ingredient in this Chinese Cold Sesame Noodles by Pavani Nandula is Chinese style sesame paste which is very different from Middle Eastern tahini. This is made with roasted sesame seeds. The recipe is very simple with a no-cook sauce. All the ingredients are mixed into a sauce and then tossed with the cooked noodles. You can add more vegetables if you like.

4. Cucumber Seaweed Salad

Vegan Cucumber Seaweed Salad

Source: Cucumber Seaweed Salad

This Cucumber Seaweed Salad by Claire Ragozzino is both light and refreshing on its own, but pairs well with brown rice, toasted tofu, and big juicy slice of avocado to make it a more balanced meal. You can never go wrong with that deliciously satisfying umami taste of ume plum vinegar paired with lime and tamari.

5. Cherry Chocolate Ice Cream

Vegan Cherry Chocolate Ice Cream

Source: Cherry Chocolate Ice Cream

Cashews and coconut cream give this Cherry Chocolate Ice Cream by Kirsten Kaminski its super smooth, creamy texture that will disprove all myths that non-dairy ice cream is too icy. The classic combo of cherries and chocolate is made even better because this recipe uses fresh cherries and indulgent dark chocolate chunks.

6. Mille Feuille With Homemade Custard

Vegan Mille Feuille With Homemade Custard

Source: Mille Feuille With Homemade Custard

Mille Feuille is a beloved French pastry with layers of crispy, buttery puff pastry, custard filling, and a chocolate and vanilla frosting. You can get all ingredients in your supermarket and baking the dessert is far easier than it seems! All you have to to is to bake a sheet of puff pastry, slice into three equal pieces, make your own vegan vanilla custard (vegan crème pâtissière), assemble and then add the glazing on top. Try out this Mille Feuille With Homemade Custard by Philipp Ertl!

7. Lemon Custard Mousse Slice With Blueberry Cream

Vegan Lemon Custard Mousse Slice With Blueberry Cream

Source: Lemon Custard Mousse Slice With Blueberry Cream

These Lemon Custard Mousse Slice With Blueberry Cream by Anthea Cheng are a new take on lemon slices. While many vegan versions of the lemon slice use a combination of silken tofu and flour. While this recipe does use tofu, the condensed coconut milk gives them a dreamy cloud-like texture. The crumbly base, made from oats and dates, provides an amazing contrast to the lemony filling and the blueberry cream.

8. Raw Custard Apple and Apricot Cheesecake

Vegan Raw Custard Apple and Apricot Cheesecake

Source: Raw Custard Apple and Apricot Cheesecake

These Raw Custard Apple and Apricot Cheesecake by Kelly Fielding are the perfect component to this unique cheesecake. Their gooey texture and sweet flavor with vanilla undertones can’t compare to anything else. Combined with citrusy blood orange zest and topped with raw walnuts and sliced orange, this isn’t a dessert to pass over.

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!








Source link

Leave a Reply

Your email address will not be published. Required fields are marked *

SHOPPING CART

close