Most Popular Vegan Recipes of September 2024

September 2024 has been an exciting month for the culinary world, especially with the rise of innovative and delicious vegan recipes that have captured the hearts of many. Whether you’re a dedicated vegan or just exploring plant-based dishes, this month’s top recipes offer something for everyone. Let’s dive into the mouth-watering creations that have taken the spotlight this month.

1. Vegan Pumpkin Spice Latte

Autumn is synonymous with pumpkin spice, and this plant-based Pumpkin Spice Latte is the perfect way to usher in the season. Bursting with warm spices and creamy goodness, it’s no wonder this drink has topped the charts.

Ingredients

• 2 cups almond milk
• 2 tablespoons pumpkin puree
• 1 tablespoon maple syrup
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• 1 shot of espresso

Instructions

• In a saucepan over medium heat, combine almond milk, pumpkin puree, and maple syrup.
• Stir in pumpkin pie spice and vanilla extract.
• Whisk until frothy, then pour the mixture into a cup with the espresso shot.
• Top with whipped coconut cream and a sprinkle of cinnamon.

2. Chickpea ‘Tuna’ Salad

A plant-based twist on the classic tuna salad, this Chickpea ‘Tuna’ Salad has been a hit for its protein-packed, tangy flavor.

Ingredients

• 1 can of chickpeas, drained and mashed
• 1/4 cup vegan mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons pickle relish
• 1 stalk celery, chopped
• 1/2 red onion, finely diced
• Salt and pepper to taste

Instructions

• In a large bowl, mix the mashed chickpeas with vegan mayonnaise, Dijon mustard, and pickle relish.
• Add celery and red onion, stirring to incorporate.
• Season with salt and pepper.
• Serve on crackers, in a sandwich, or atop a green salad.

3. Sweet Potato and Black Bean Enchiladas

Perfect for dinner, these enchiladas are rich in flavor and nutrients, making them a favorite among vegans and non-vegans alike.

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup enchilada sauce
• 8 corn tortillas
• 1/2 cup vegan cheese, shredded
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions

• Preheat oven to 375°F (190°C).
• In a large pot, boil sweet potatoes until tender. Drain and mash them.
• Mix in black beans, corn, chili powder, cumin, salt, and pepper.
• Warm tortillas in the microwave for about 20 seconds to make them pliable.
• Spoon sweet potato mixture onto each tortilla, roll them up, and place seam-side down in a baking dish.
• Pour enchilada sauce over the top and sprinkle with vegan cheese.
• Bake for 20-25 minutes, until cheese is melted and bubbly.

4. Vegan Chocolate Chip Cookies

No month is complete without a dessert, and these Vegan Chocolate Chip Cookies hit the sweet spot without any dairy or eggs.

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1 teaspoon vanilla extract
• 1/4 cup almond milk
• 3/4 cup vegan chocolate chips

Instructions

• Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a bowl, whisk together flour, baking soda, and salt.
• In another bowl, mix melted coconut oil with brown sugar and white sugar until well combined.
• Stir in vanilla extract and almond milk.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Fold in vegan chocolate chips.
• Scoop dough onto the baking sheet, spacing cookies about 2 inches apart.
• Bake for 10-12 minutes, until edges are golden brown.

5. Kale and Quinoa Salad with Lemon-Tahini Dressing

This refreshing and nutritious salad is perfect for a light lunch or a side dish, combining the robust flavors of kale and quinoa with a zingy lemon-tahini dressing.

Ingredients

• 1 cup quinoa, cooked and cooled
• 4 cups kale, chopped
• 1 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup sunflower seeds
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup
• Salt and pepper to taste

Instructions

• In a large bowl, combine cooked quinoa, kale, avocado, cherry tomatoes, and red onion.
• In a small bowl, whisk together tahini, lemon juice, maple syrup, salt, and pepper.
• Pour the dressing over the salad and toss to combine.
• Top with sunflower seeds before serving.

September’s most popular vegan recipes showcase the versatility and deliciousness of plant-based eating. From savory meals to delectable desserts, these dishes are sure to inspire and satisfy your culinary cravings. Enjoy crafting these recipes and sharing them with friends and family to spread the joy of vegan cuisine!