Best Daily Recipes: From Watermelon Panzanella to Tofu Bake!

Ready, set, recipes! Here are our fresh-from-the-mill recipes just published in one convenient place! These are the best vegan recipes of the day and are now one of the thousands of recipes available on our site. Food Monster app! Our new recipes are stunning, so if you’re looking for something new and delicious, these recipes are for you!

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1. Watermelon panzanella

Source: Watermelon panzanella

Whenever I have stale bread on hand, I like to make panzanella. This Watermelon panzanella by Annabelle Randles one is a twist on the Italian classic with juicy watermelon and cannellini beans for added plant-based protein. Fresh, hearty and summery, this salad can be served as a main course or as a side dish. The croutons will be slightly crispy at first, then soften as they absorb the flavorful juices. For maximum flavor, I like to use a nice, fruity extra virgin olive oil for the dressing; For the salad, a selection of vine-ripened heirloom tomatoes in a mix of hues adds a beautiful burst of color.

2. Vegan Chocolate Biscoff “Digestifs”

Source: Vegan Chocolate Biscoff ‘Digestives’

Who doesn’t love a good biscuit to enjoy with their afternoon cup of tea or coffee? These Vegan Chocolate Biscoff ‘Digestives’ by Vicky Coates are not only delicious, but also full of added nutrients and protein. These cookies are perfect if you’re on a keto, vegan, or gluten-free diet.

3. Baked Tofu with Vegan Makhani Sauce

Source: Baked Tofu with Vegan Makhani Sauce

This Baked Tofu with Vegan Makhani Sauce by Priya Lakshminarayan is creamy, buttery and absolutely delicious! Here, crispy tofu is cooked in a rich and creamy homemade Makhani sauce! This Tofu Bake with Vegan Makhani Sauce is the perfect centerpiece to the dinner table.

4. Sprouted buckwheat granola

Source: Sprouted buckwheat granola

This Sprouted buckwheat granola by Nikki and Zuzana is probably the healthiest and most nutritious granola recipe you can find. Sprout the buckwheat first and then this granola can follow! This is an easy recipe to make, which uses no processed sugar, is gluten-free and of course 100% plant-based. What’s not to love, right?

5. Mushrooms in a pan with noodles

Source: Mushrooms in a pan with noodles

The rice noodles in this recipe are stir-fried with mushrooms in an umami sauce until the sauce is reduced. This Mushrooms in a pan with noodles by Sami Berger is an easy weeknight meal, ready in under 20 minutes and made in just one pan, making cleanup a breeze. It’s flavorful, substantial, and will definitely earn a spot in your weekly meal rotations.

6. Spicy Bolognese with Mushrooms and Walnuts

Source: Spicy mushroom and walnut bolognese

Sliced ​​Cremini mushrooms and chopped walnuts alone provide all the texture this hearty Bolognese needs. THE Spicy mushroom and walnut bolognese by Rita Parente and André Nogueira is full of flavor, thanks to the balanced blend of herbs, spices and condiments. Besides being super quick to make, it’s also a great recipe that can be frozen and is a lifesaver when you’re working late or don’t feel like cooking.

7. Easy Hidden Bean Pumpkin Soup

Source: Easy Hidden Bean Pumpkin Soup

This Easy Hidden Bean Pumpkin Soup by Andrea Soranidis is definitely one for picky eaters! It’s thick, velvety and so full of flavor. Best of all, you get a nice protein hit from the addition of cannellini beans, which are blended and hidden in the creamy soup. This dish also freezes wonderfully, so you can easily make a large batch and store it in the freezer for up to two months, then thaw and reheat using the method of your choice. Reprinted with permission from The Vegan Bean Cookbook by Andrea Soranidis, Page Street Publishing Co. 2021. Photo credit: Andrea Soranidis

8. Spicy Kuri Pumpkin Tarts

Source: Spicy Kuri Pumpkin Tarts

Plant-based and made with raw ingredients and no refined sugar, these no-bake products Spicy Kuri Pumpkin Tarts by Julie Zimmeris full of fall flavors.

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