Favorite vegan recipes from 2019 – including sandwiches, soups, side dishes, salads, and smoothies.
Before we close the calendar on 2019, let’s take a look at 19 of my favorite vegan recipes of the year.
Some of the recipes are brand new ones that I created this year. Others are older recipes that I updated & republished in 2019.
This list of favorite vegan recipes includes cold drinks, snacks, smoothies, hearty sandwiches, and warming soups. So many tempting treats!
Favorite vegan recipes from 2019
Regular readers know that I’m a huge reuben fan. This vegan reuben jackfruit sandwich was inspired by one that I had at a restaurant in Kansas City.
The jackfruit gets its bright pink color from beets. It’s also great in a jackfruit reuben nourish bowl.
Here’s what reader, Je, had to say about this jackfruit reuben:
“ So delicious. Really simple recipe to develop amazing flavor. Honestly. I can’t even.”
Cold peanut noodle salad
With plenty of crisp vegetables and a handful of nuts, you get a complete meal in one bowl.
Vegan strawberry milk tastes like summer.
If you liked that old school powder stirred into milk when you were a kid, you’re going to love this homemade version made with cashews, vanilla, and fresh or frozen strawberries. It bursts with flavor.
Here’s what reader, Susan, had to say about this strawberry milk recipe:
“ This was so easy and 100% perfect! Exactly like a drink I’d get from the markets, but now I can have it any time I want in my own home.”
African peanut stew
This velvety African peanut stew is made with sweet potatoes, chickpeas, tomatoes, and peanut butter. The peanut butter adds rich body to the broth. Finish it with a handful of nuts on top for some added crunch.
This soup also freezes well, which is so nice for when you want something fast, healthy, and filling.
Here’s what reader, Lily, had to say about this stew:
“ I happened across a your blog looking for a vegan orca bean recipe and happened upon this recipe. Realizing I had a few sweet potatoes I didn’t know what to do with, I decided to try this. I just finished making the stew and WOW! It so so flavorful, delicious, and has such a great texture. Thank you so much for sharing this recipe.”
Dukkah adds a wonderful crunchy finish to warm bread dipped in olive oil.
Refried black beans
They’re terrific on double decker tacos, in a burrito, or dolloped on nachos.
Arancini (Italian rice balls)
You can make the risotto with seitan. Or insert a vegan meatball into each arancini ball, like I did for Christmas this year.
I used Gardein meatballs. I let them thaw, so that they were malleable. Then I pinched each one in half and rolled those halves into balls.
When I was making the arancini, I pushed a divot into each ball, and stuffed the meatball inside of it. Then I wrapped the rice around it. It made for a tasty surprise in every arancini.
Udon noodle soup tahini broth
This udon noodle soup is filled with hearty frozen noodles, onions, garlic, spinach, and cubed tofu. Plus, it comes together in just 15 minutes!
Vegan quiche – in the air fryer or oven
In addition to arancini, I also made mini vegan quiche on Christmas Eve this year. It was super handy on Christmas Day to reheat it in the air fryer or enjoy them cold from the fridge.
The filling includes bell pepper, onions, seitan bacon, and kale.
Here’s what reader, Penny, had to say about this vegan quiche:
“ Made these for brunch today, I used Field Roast breakfast sausages & green peppers, red onions, & spinach because that’s what I had, and they came out delicious, thanks!”
Lasagna for one in the air fryer
This mini casserole is just the right size for one. And it’s ready in only 30 minutes thanks to the air fryer! Perfect for when you need something cozy fast.
One of my favorite things about this vegan lasagna is that you can freeze it. Then it’s all ready for easy meals later. Just pop it in the air fryer, and you have vegetables, carbs, and protein in one neat little package.
Vegan eggs (eggy tofu)
Vegan eggs are one of my all-time most popular recipes.
It’s a fast & protein-packed breakfast that is perfect for people who may have relied on eggs & toast at one point in their non-vegan lives.
Here’s what reader, Lucy, had to say about eggy tofu:
“ Thank you for this recipe! It’s so simple but I never would have thought of it myself. We have been enjoying it a couple times a week with toast, sides of sautéed greens, hash browns etc. And it’s great with a little smear of ketchup.”
Eggplant parmesan – in the air fryer
Vegan eggplant parmesan is a dinner party-worthy dish that comes together quickly in the air fryer. Eggplant slices are coated in panko, seasonings, and non-dairy parmesan. After getting crisp in the air fryer, marinara sauce & vegan mozzarella are added until warm & melty.
Of course, you can serve vegan eggplant parmesan with a bowl of noodles. But it’s also incredible on an eggplant parmesan sandwich with sauce, fresh basil, and non-dairy cheese.
So many flavors and textures in every bite.
This eggplant parmesan sandwich is a good example of a time when repurposed leftovers are every bit as good as the original dish.
Easy collard greens
Easy collard greens are at their best when cooked until beautifully tender along with garlic and vegetable broth.
Creamy mushroom soup with lentils
Creamy vegan mushroom soup combines the earthiness of mushrooms with the satiating power of lentils. Seasoned with thyme and rosemary, it has all of those fall and winter flavors you crave during cold weather months.
This is a soup that really is a meal.
Here’s what reader, Sarah Kate, had to say about this recipe:
“ I am about to make this delicious soup for the third time. It’s so, so good! Hearty and delicious! Thank you for the great recipe.”
Black bean and rice bowl with plantains
This black bean bowl has it all – spicy black beans, guacamole, a mound of brown rice, and fried sweet plantains.
So many sweet & savory flavors in every bite!
Red wine mushrooms
Red wine mushrooms are a perfect example of when a simple preparation yields a ton of flavor.
Mushrooms are browned in a skillet. Then they are sautéed with plenty of garlic. Finally, the pan is deglazed with a healthy glug of red wine. The mushrooms soak up all of that wine flavor.
They’re delicious on their own as a side dish. Or serve them over vegan buttered noodles.
Very cherry smoothie
This very cherry smoothie is all cherry, all the time. It includes frozen cherries, bananas, and almond extract for another boost of cherry flavor.
For an extra punch of nutrients, add a leaf of kale or collard greens. (Just remember to remove the center rib first for easy blending!)
Here’s what reader, Jerilyn, had to say about it:
“ I made this Saturday morning – simple but oh so yummy and refreshing! I loved the almond extract with it. So good! ❤️”
Double decker tacos
Double decker tacos are a fast food favorite that has gotten a vegan makeover.
Gotta love that crunch!
Vegan split pea soup
Vegan split pea soup is a classic!
This hearty soup is filled with split peas, barley, carrots, celery, onions, and garlic. It has smokiness from smoked salt or liquid smoke. (Your choice!)
I like to finish it off with browned seitan bacon and green onions.
Also, this soup freezes well. So plan on making extra to keep in the freezer for impromptu lazy dinners.
Here’s what reader, Jenna, had to say about this recipe:
“ This recipe is excellent! I made it as written except for one small change: I used a medium russet potato instead of the barley. This is going to be my new go-to pea soup!! So, so good! Thanks Cadry!”
Thank you for reading in 2019
Thank you for following along in 2019, making recipes from Cadry’s Kitchen, leaving comments, and ratings.
When you leave star ratings, it is such a big help! Those star ratings show on Google and Pinterest. Then others know which recipes they should make first. So thank you!
If you’d like to leave ratings on recipes you’ve made, here’s how to do it: