From Tandoori Chickpea Stuffed Sweet Potatoes to Cheesy Tofu Cubes: 10 Vegan Recipes that Went Viral Last Week!

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. Tandoori Chickpea Stuffed Sweet Potatoes

Source: Tandoori Chickpea Stuffed Sweet Potatoes

These Tandoori Chickpea Stuffed Sweet Potatoes by Nisha Vora bring all those spicy, aromatic Indian flavors you love into an easy, approachable weekday meal. Also includes a vegan raita recipe!

2. Cheesy Tofu Cubes

Source: Cheesy Tofu Cubes

Transform tofu into a deliciously, savory meal with this recipe! In these Cheesy Tofu Cubes by Helyn Dunn, tofu cubes are encrusted in nutritional yeast and other spices and then baked until crispy. Serve with a creamy vegan buttermilk ranch dip for a different, healthy, and tasty appetizer or serve them as part of a meal.

3. Creamy Scalloped Potatoes With Thyme

Source: Creamy Scalloped Potatoes With Thyme

These Creamy Scalloped Potatoes With Thyme by Lisa Lotts are simple, but they deliver. The combination of thinly sliced potatoes and onions, non-dairy béchamel is so comforting and homey. It’s seasoned with mustard, salt, and thyme for a simple, yet delicious flavor. The result is a warm, flavorful, and tender dish that is the perfect side for any main dish. You will absolutely love these vegan scalloped potatoes!

4. Cake it to the Limit

Source: Cake it to the Limit

This Cake it to the Limit by David T. Smith and Keli Rivers is a very easy drink to make that embraces both vibrant citrus and buttery hazelnut. Frangelico is an Italian noisette (hazelnut liqueur) and has a distinctive, monk-shaped bottle.

5. Portabella Mushroom Gyro

Source: Portabella Mushroom Gyro

Big fat marinated portabellas are what dreams are made of. These Portabella Mushroom Gyro by High Protein Vegan by Ginny McMeans are dripping with flavor and nestled in spinach, just add the best white sauce ever.

6. Polenta Bake With Caramelized Onions and Portobello Bacon

Source: Polenta Bake With Caramelized Onions and Portobello Bacon

With summer quickly approaching we are always looking for great dishes for big gatherings. This dish from Natural Epicurean Academy of Arts graduate Diana Howe is sure to delight guests. It elevates polenta in a way we’ve never seen before with portobello bacon. This Polenta Bake With Caramelized Onions and Portobello Bacon by The Natural Epicurean is one of the recipes students in our new, upcoming night and weekend classes will really enjoy cooking (starts August 28th).

7. Something Blue

Source: Something Blue

This Something Blue by David T. Smith and Keli Rivers is a tropical tipple with both an exotic fruitiness and a sweet nuttiness; its alluring color transporting you to the shoreline of a sun-kissed island, the sea lapping upon the golden sands.

8. Spicy Maple Slow Cooker Chili

Source: Spicy Maple Slow Cooker Chili

This Spicy Maple Slow Cooker Chili by Bailey Ruskus is not only full of flavor, but it also uses pantry staples!

9. Homemade Vitamin C Powder

Source: Homemade Vitamin C Powder

This Homemade Vitamin C Powder by Larice Feuerstein is a great way to add a burst of citrus to your morning smoothies! The best method in using this powder is to mix a teaspoon into your smoothie, but you could also stir it into water, keeping in mind, of course, that it isn’t going to dissolve. It could also be used for a subtle orange flavor in tea, or sprinkled onto oatmeal.

10. Green Bean, Potato, and Carrot Stew

Source: Green Bean, Potato, and Carrot Stew

If you’re looking for comfort food, this Green Bean, Potato, and Carrot Stew by Alenoosh Matakupan fits the bill! Packed with fresh-cooked green beans, tender potatoes, and carrots in a savory tomato broth. It’s warmed with the addition of curry powder and a pinch of cayenne pepper. Once you make this recipe, you’ll be hooked.

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
• Plant-Based Food & Recipes
• 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

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!