So, today I am going to share my top twentyone vegan recipes online, I think that would be fun to promote other food bloggers that I enjoy and recipes that I love. They aren’t in any particular order. These are all recipes that I use pretty regularly and are ones that I use more than once, I definitely use at least one of these once a week if not more.

Normally my blogs would be on a Tuesday but my laptop stopped working and I had to figure out how to fix, but luckly it’s fixed now.

One

Easiest + Quickest Vegan Cream Sauce
I definitely modify this, but that is the best part because you can add the favorites and spices you like to it. It’s great on pizza, pasta, with pesto, etc. It took me over two years to find a vegan white sauce that I liked, and I finally found it.

Two

Buffalo Cauliflower Wings with Vegan Ranch Dip
This legit, it a favorite and the breading recipe in this can be used for other things like portabello mushrooms which makes a tasty thing that taste like a fried vegan oyster, and white mushroom because I love fried food. Also, cauliflower wings taste so close to the actual thing because it’s all about mimicking the flavors with spices and sauces.

Three

Vegan Nacho Cheese
This is my favorite vegan cheese sauce, it’s smooth, you can reheat it unlike ones that are made with nuts, and you can use it on so much. I use when I make vegan crunch wrap supremes, and pasta the options are endless. I actually use less nutritional yeast aka nooch in this than it calls for, I am just not a big fan of it.

Four

Vegan Crab Cakes with Horseradish Dill Tartar Sauce
I was big into seafood before I was vegan and while like of mock meats and mock cheese are on point, I can’t say the same about mock-seafood, I found one alternative that I like, but this is way better, it tastes exactly like crab cakes, so much my dad who is a fisherman thought the same. So this recipe can fool anyone. I honestly leave out the celery because I hate it.

Five

Corn Zucchini Fritters with Jalapeno Cream
I love these things, but trust me you don’t need more than one batch, even though you’ll want more, and when you make this make more of the Jalapeno Cream sauce, it goes on everything.

Six

Southwest Tofu Scramble
What I like about this is that is a versatile recipe, and I use it in more than just breakfast, but also that it’s very minimal and doesn’t have unnecessary ingredients, and most scrambled tofu has nooch in it, and not only is that not in this recipe, it’s very simple.

Seven

Wheatballs
Before going vegan meatballs where my favorite sub and so going vegan there had been an alternative for that until I stopped liking that alternative, so I tried plain chickpea meatballs, which were good and the flavor was there, but it was very dry, then chickpea and mushroom, and that was legit, but when I found this recipe I was actually trying to find the chickpea and mushroom one. However, I think that it was deleted so I ran across this one instead, and I will never use another recipe.

Eight

Vegan Chili Bowl Recipe
This was a recipe I loved before I went vegan, and I love to add beyond meat’s beefy crumble to it. It tastes amazing and proves you can make anything vegan.

Nine

Pizzadilla
I love this, except I use a microwave and a stove, but what I like is it is quick and easy, and versatile because you can throw anything in there you like within reason because it’s small and can only hold so much. I also fold it like a quesadilla and only use one tortilla, which might make it harder to fill, but it’s easier to cook and eat that way.

Ten

Taco Bell Crunch Wrap Supreme Recipe
What can I say, except hell yeah a vegan crunchwrap! I also don’t use this recipes cheese sauce, I use the hot for food one linked above.

Eleven

Vegan Carrot Hotdogs 1 & 2
I use the two recipes that both Nikki and Sarah used and mix them together, but I also wanted to link the videos because that is how I found the recipes and I found the who idea of carrot dogs crazy and confusing and honestly watching the video helped. Carrots aren’t a food that I like in their natural form, I think it’s the texture, but if they are small or juiced it’s fine, but this made me rethink hating carrots for sure.

Twelve

Easy Peasy Dairy Free Sour Cream
I used the yogurt version of this recipe, it’s easy to make, and taste like what I think I remember sour cream tasting, it’s not as creamy or fluffy as normal kind, but the important part is the flavor is there. Also the kind I make it more watery but I think it’s the brand of vegan yogurt I use which is Kite Hill plain because that is what they sell at my local.

Thirteen

Vegan Ranch Dressing Recipe
This is something I use all the time, that I don’t even measure it anymore, and actually I never had I just eyeball it. It’s great on everything, I use it for grain bowls, tacos, pasta, pizza, so much!

Fourteen

Black Bean Brownie Batter
This is actually something I never thought that I would like, but it came in my twin’s hungry root box, and I had it. So of course, I immediately searched for a copycat recipe and found this, and you would never guess that it was made with black beans.

Fifteen

FullyRaw Rainbow Sushi Rolls
This is not a crazy hard thing, or very different from any sushi, expect it’s fully raw vegan, which I don’t use the jicama, purple cauliflower, or yellow cauliflower, not only is colorful cauliflower not sold near me, I don’t like it riced, so I just use rice. I just love making a mega roll and having all these beautiful fresh veggies in there. There is a dressing with it but to be honest, I’ve never tried it.

Sixteen

Biscuits and Gravy
I was a big fan of Hardee’s biscuits and gravy before going vegan, and since my old job was right next to it just what this fat ass was eating a lot of, that and almost everything else on the menu. So, after transitioned I knew I had to find something, and this was it, I love it, and my meat-eating family loves this as well. Also, to be honest, I totally cheat at this recipe and use premade made biscuit. Also, another thing to point out, do not put 4 cups of plant milk in there, it will be too watery. Stop at 3 or 3 1/2, (depends on brand and type of plant milk) and think of it this way you can always add to it, but you can’t take it out, and it is a lot hard to fix vice-versa. If it does happen than add a bit of flour and stir a lot, even if it’s super watery only a little flour at a time so that it doesn’t get lumpy.

Seventeen

Sweet and Spicy Roasted Cauliflower
I don’t know what to say except, it’s very easy and so tasty, and I just love cauliflower. If you are not into spicy, you might not like this, but I have a high tolerance for spicy foods.

Eighteen

Spicy and Seared Hearts of Palm Rounds
I never had heart of palms before I went vegan, and now they are one of my favorite things, this recipe is supposed to be a mock scallop thing, and the best part is that you control the herbs and spices that go on it, but I will say if you want it to be more like scallop go for at least some old bay and top with lemon juice. My dad was a fan of this.

Nineteen

Turmeric Miso Soup
If your not big into turmeric or miso than you might not like this but if you than it is so good. Another thing I like about it is if you don’t have certain things they are easily substituted and replaced.

Twenty

Vegan Sushi Bowl
I love this is because if you don’t have time to roll sushi than this is the next best thing, and it’s a great thing to take to work or school if you go there.

Twentyone

Veggie Flatbread Pizza
I love this, because one of the things that I struggled with was finding a way to make pizza crust that I liked, I found cauliflower too dry, regular flour dough recipes too thick, and the store-bought kind I just didn’t like, and this was easy, think, and perfect for me.