From Zucchini Fritters to Moroccan Chickpea Stew: 10 Vegan Recipes that Went Viral Last Week!

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 includes noodles and pie 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. Zucchini Fritters with Vegan Cucumber Raita

Vegan Zucchini Fritters with Vegan Cucumber Raita

Source: Zucchini Fritters with Vegan Cucumber Raita

These Zucchini Fritters with Vegan Cucumber Raita by Katia Martin work great for breakfast, as a snack, a workout recovery, lunch or even dinner. These little fritters can be stored in the fridge for up to

Read More

Recipes for chicken salad, egg salad and chickpea salad sandwiches

Enter the salad — not the leafy variety (which I’m a fan of), but rather the kind you can pile onto a sandwich, or a pile of greens, if that’s more your style. Egg, chicken and ham salads have long been brown-bag favorites. And since they never go out of style, here are some options from our archives, along with a few for those who favor chickpeas or tofu.

Tarragon Chicken Salad. Martha Stewart updated a timeless classic with a version that was all the rage in the 1980s. While part of the flair of her original recipe was serving it on a carrot bread (a moist loaf similar to zucchini bread), you can of course serve it on whatever bread you want.

Double Mango Curry Chicken Salad Sandwich. I developed this recipe with a mix of sweet and spicy flavors in mind, featuring fresh mango and mango

Read More

Thomasina Miers’ recipe for potato and chickpea curry | The simple fix | Food

When I was growing up, my father would cook a Madhur Jaffrey potato curry that I still make a version of to this day. Over the years, mine has evolved quite a bit – it’s saucier than Madhur’s and I love to add chickpeas or fresh peas. There is something pleasing about the way tooth meets the tender-firm cubes of potato, not to mention the spicy sauce that envelops them, flooding the mouth with flavour and heat. It always hits the spot. There is time to make flatbread while the curry cooks (to mop up that sauce), but otherwise sit back, crack open a beer and think about how much you didn’t spend on a takeaway.

Potato curry with chickpeas and turmeric

In summer, I often swap the chickpeas for peas.

Prep 10 min
Cook 45 min
Serves 4-6

6 large potatoes
5 tbsp vegetable oil
½ tsp mustard seeds

Read More