Top 10 Vegan Recipes of 2016

What a year… I don’t even know where to start… 2016 was definitely a good year with many horrible events. Terrible things have happened all around the world, but there were some beautiful moments too. I’ve definitely had my ups and downs as well, and I think in general I’m happy that this year is over. Not that there is a magical border that will suddenly make everything good, but you know….it feels good to have a clean start. And I am just excited to see what the new year brings. I have high hopes for you, 2017!

One thing for sure, 2016 was all about food for me. So many recipes, food photos, foodie events, I couldn’t even count it all. And especially in the last days…oh gosh. I hope you ate a crazy amount too and feel just as exhausted as I am. But of course I also hope you all had a lovely holiday time with your loved ones and that you’ll have an amazing next year!

So without further ado, the Top 10 Vegan Recipes of 2016….Enjoy!

Top 10 Vegan Recipes of 2016

Vegan Olive and Artichoke Tart

This vegan olive and artichoke tart with green peas, cannellini beans and cashews was the most popular recipe on the blog this year. And it was also the most popular on Pinterest, and the one that you’ve sent me the most pictures of, and to be honest my personal favourite too. We’ve made it so many times in the past months, but I still can’t get bored of it. It’s savoury, hearty, loaded with veggies, full of flavours and the filling texture is creamy, silky and basically perfect.

3-Ingredient Vegan Pancakes

Apparently you love quick and simple recipes. I totally understand, these easy to make and budget-friendly vegan pancakes are really just so good and delicious. Healthy vegan breakfast in 15 minutes? Of course!

One-Pot Asparagus and Spinach Gnocchi

This one-pot asparagus and spinach gnocchi is a lovely seasonal dish, that makes a great, quick weeknight dinner. Filling and satisfying potato balls covered with a creamy spinach sauce, crunchy asparagus, sweet green peas and fresh cilantro, then it’s all topped with tangy lime and orange zest for an extra flavour burst. Yum!

Cauliflower Cheese Sauce Stuffed Sweet Potatoes

Healthy and beautiful vegan comfort food, that’s also extremely easy and simple to make and requiring just a few ingredients (give or take a topping). The tender, naturally sweet baked sweet potatoes go so well with the creamy, subtly spiced miso-cauliflower cheese, the fresh greens, the aromatic sun-dried tomatoes and the crispy tempeh. No-fuss recipe, that is filling, cheap and extremely tasty.

No-Bake Coconut Orange Quinoa Cake

This vegan, gluten-free and totally guilt-free cake made with no flour started out as a total fail but at the end it turned out to be one of the tastiest cakes I’ve made this year. Quick and simple, with just a few basic ingredients – plus perfect to use up overcooked quinoa!

Vegan Salmon Bagel

Simple vegan lox made out of carrots, that’s surprisingly realistic. It’s savoury, salty, smokey and the texture is on point. Perfect on bagel, toast, salads or as a simple snack. If you miss the taste of fish, you’ll love this recipe!

Vegan Shepherd’s Pie

Delicious vegan shepherd’s pie with fluffy sweet potatoes and hearty veggies cooked in red wine sauce. Amazing comfort food all year round.

Asparagus and Lima Bean Pasta Salad

This cold pasta salad with lima beans and grilled asparagus makes a great spring or summer meal. This combination is an absolute must in asparagus season (just a few months to go!): the creamy, lemony, roasted bell pepper and almond based sauce with the delicate lima beans and crunchy, refreshing asparagus are what I call perfection! Delicious cold or warm, so it’s a fabulous dish to serve on picnics, barbecues or just as a quick weeknight dinner.

Simple Red Lentil Spread

What can I say? This spicy, sweet-savoury red lentil spread with maple syrup, fresh herbs, sun-dried tomato and miso is still one of my favourite things to eat in the mornings on a slice of toast. It’s budget-friendly, gluten-free and oil-free, and full of protein, vitamins and minerals.

Baked Spaghetti Squash with Tempeh Ragout

Savoury, hearty, smokey, and full of amazing flavours and textures, this baked spaghetti squash with zucchini, mushroom and tempeh ragout is an awesome meal. Can’t wait for the next spaghetti squash season! Until that I use this hearty ragout as a filling for cannelloni and lasagne dishes, and in tofu and seitan roasts. So good!

Wishing you all a very happy and peaceful New Year! ♥︎