From Spicy and Seared Hearts of Palm Rounds to Fudgy Black Bean Brownies: 10 Vegan Recipes that Went Viral Last Week! (2024)

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 theFood 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. Spicy and Seared Hearts of Palm Rounds

Source: Spicy and Seared Hearts of Palm Rounds

For a dish that you can really play with and make your own, check out this Spicy and Seared Hearts of Palm Rounds by Larice Feuerstein. Since hearts of palm do not contain a lot of flavor on their own, the tender rounds will easily absorb any and all seasonings and spices you pair with them. With just three ingredients, this simple dish can be made and enjoyed in less than 15 minutes!

2. Fudgy Black Bean Brownies

Source: Fudgy Black Bean Brownies

These black bean brownies are moist and fudgy with the perfect amount of sweetness. These Fudgy Black Bean Brownies by Tara Weir are free of added sugar, packed with healthy fats and protein, and suitable for vegan and gluten-free diets. They’re basically healthy brownies that don’t taste healthy!

3. Sweet Potato Winter Salad with Toasted Pecans

4. Mushroom Butter Masala

Source: Mushroom Butter Masala

If you’ve been to an Indian restaurant, chances are you’ve seen butter masala on the menu. It’s a rich and delicious gravy curry with a sauce made creamy through the addition of milk or cream and butter. This Mushroom Butter Masala by Kushi is a spicy, creamy and delicious dish that is the perfect accompaniment for steamed rice, flatbread, or even dosas.

5. Fried Biscuits with Cinnamon and Sugar

Source: Fried Biscuits with Cinnamon and Sugar

Your family will eat these Fried Biscuits with Cinnamon and Sugar by Lydia Filgueras before they can be properly plated! Super easy and delicious, these fried biscuits are a wonderful sweet snack or dessert!

6. Pistachio Cake

Source: Pistachio Cake

This Pistachio Cake by Gabrielle St. Claire is amazing in every way. It has good-for-you ingredients like pistachios and spinach, is easy to make, and doesn’t require any fancy devices! With its subtle green color and almond glaze, it also looks absolutely beautiful! The pistachio topping adds a lovely texture to the soft cake and looks beautiful, too! Despite the short list of ingredients and minimal sugar, this pistachio cake bursts with flavor. It’s so delicious, you’ll want to make it over and over. Keep it in your kitchen to satisfy your sweet tooth or bring it to your next get-together.

7. Miso Buddha Bowl

Source: Miso Buddha Bowl

This Miso Buddha Bowl by Lena Novak is a perfect bowl that’s not only nutrient-dense, but also easy to make!

8. Mushroom Soup

Source: Mushroom Soup

This Mushroom Soup by Robin Browne isdairy-free soup is garlicky, full of fresh thyme, and perfectly salty. Each bowl of mushroom soup is creamy, smooth, and flavour-packed. This is a vegan fall recipe that will warm you right up, and get you ready to say goodbye to summer and hello to cozy nights.

9. Warming Jerk Jackfruit with Pineapple, Corn, Peppers and Sweet Potato

Source: Warming Jerk Jackfruit with Pineapple, Corn, Peppers and Sweet Potato

Jackfruit is a very useful vegan alternative to meat. It’s a versatile fruit that absorbs flavors well, making it ideal for savory dishes. You can buy it either in cans or vacuum packed. In this Warming Jerk Jackfruit with Pineapple, Corn, Peppers and Sweet Potato by Claire Swift and Sarah Biagetti, we have lightly coated the jackfruit with a little bit of delicious jerk spice and balanced the flavors with roasted pineapple, sweet potato wedges, corn on the cob and peppers. This sheet pan meal is a vibrant array of color and flavor. You can serve it straight from the tray, though our kids also like to load the pineapple, jerk jackfruit and peppers into tacos with fresh crispy lettuce, rice and black beans, eating the cobs and the wedges on the side. Reprinted with permission from The Plant-Based Family Cookbook by Claire Swift and Sarah Biagetti, Page Street Publishing Co. 2021. Photo credit: Claire Swift

10. Vegetable Bajji: Indian Tempura

Source: Vegetable Bajji: Indian Tempura

Vegetable bajji, colloquially known as Indian Tempura, are just thin slices of vegetables dipped in a crisp batter and deep-fried to golden brown perfection. These Vegetable Bajji: Indian Tempura by Tina Dawson are superbly delicious, easy enough to whip up on a whim and a perfect way to use up leftover pieces of vegetables that are too little to make anything else out of. The batter is a mixture of chickpea flour and rice flour with the optional addition of baking soda, which gives it that amazing crispiness. Traditionally, onion, eggplant, potato, and green bananas are used, but you can use whatever vegetables you have on hand.

Learn How to Cook Plant-Based Meals at Home

Reducing your meat intake and eating more plant-based foods is known to help with chronic inflammation, heart health, mental wellbeing, fitness goals, nutritional needs, allergies, gut health, and more! Unfortunately, dairy consumption also has been linked to many health problems, including acne, hormonal imbalance, cancer, prostate cancer, and has many side effects.

For those interested in eating more plant-based, we highly recommend purchasing one of our many plant-based cookbooks or downloading the Food Monster App which has thousands of delicious recipes making it the largest vegan 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 resources to get you started:

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

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From Spicy and Seared Hearts of Palm Rounds to Fudgy Black Bean Brownies: 10 Vegan Recipes that Went Viral Last Week! (2024)

FAQs

Why the US military has a 26 page brownie recipe? ›

The primary reason for the recipe's length is that it contains an expansive list of quality specifications for the ingredients and preparation. For example, here's the explanation for what eggs can be used: 3.2. 6 Whole eggs, liquid or frozen.

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What does adding coffee to brownie mix do? ›

The trick: Replace the water with coffee. You don't need much, generally ¼ to ⅓ cup. We already know that adding espresso and coffee flavor to chocolate desserts supercharges chocolate flavor, and the same principle applies here. Using coffee in your brownie mix will result in better, more chocolaty brownies.

What happens if you put extra butter in brownies? ›

Adding Too Much Fat to the Recipe

Whether you use butter, margarine, or vegetable oil, putting too much in your brownie batter causes it to be greasy. Don't worry, you're not alone. Many people fall into this trap when trying to substitute butter with oil.

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What happens if you forget to put an egg in brownie mix? ›

Without eggs, baked goods will become a little thinner and not rise as much in the oven. As long as you replace the moisture from the egg with milk, banana or applesauce, you can make brownies without eggs. And yes, this recipe makes thinner brownies than normal.

How big was the biggest brownie ever made? ›

Kozhikode Cochin Bakery director M P Ramesh and Kannur Brownies Bakery director M K Ranjith with their team have prepared this 700-feet long brownie, weighing 2800 kg. The cake was exhibited as part of India's 75th Independence day celebrations.

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When did brownies come to America? ›

Nearly as iconic an American dessert as the chocolate-chip cookie, the brownie was created in 1893 at the Palmer House Hotel in Chicago's Loop.