Happy New Year! While I enjoy the last few days of my mini vacation, I thought I’d share the top recipes from my blog this past year. I trust that even more deliciousness is to come in 2016!
Top 10 recipes of 2015 (by reader popularity)
10. Sriracha and Roasted Garlic BBQ Sauce
Making your own BBQ sauce is super easy and gives you control over the type and amount of sugar used, while also being cheaper than buying it at the store! My copycat version of Trader Joe’s Sriracha and Roasted Garlic BBQ Sauce has a deep savory flavor from the roasted garlic, and hits on a nice balance of spicy and sweet.
9. Classic Vegan Meatballs
Despite being officially a ‘resource page’ rather than a regular blog post, my recipe for Classic Vegan Meatballs made from chickpeas and seitan was popular with people looking for a simple, healthy analogue for the non-vegan counterpart. I’m particularly proud of this recipe, which holds together beautifully when simmered in sauces, and has a moist and tender yet chewy texture that is surprisingly reminiscent of the ‘real thing’.
8. Chickpea Turmeric Stew with Thai Red Curry Coconut Bacon
If you have access to fresh turmeric root, I highly recommend making my Chickpea Turmeric Stew, which highlights fresh turmeric’s breathtaking flavor and is topped with a new spin on coconut bacon. This recipe is still delicious made with ground turmeric as well!
7. Vegan Teriyaki Meatballs
6. Simple Cultured Cashew Cream Cheese
Another resource page, this guide for making authentic-tasting vegan cashew cream cheese out of cashews and just 1 other ingredient was a big hit in 2015.
5. Teriyaki-Glazed Sweet Potatoes
While also a component of my Teriyaki Cauliflower Rice Bowls, the Teriyaki-Glazed Sweet Potatoes stand on their own as a unique twist on the brown sugar-sweetened baked sweet potatoes we all grew up eating.
4. BBQ Pulled Sweet Potato Sandwiches
I was pleased to see my recipe for BBQ Pulled Sweet Potato Sandwiches appearing in this list. I adore the flavor and texture of the shredded sweet potato braised in BBQ sauce until just tender, and piled atop a crispy sandwich roll.
3. General Tso’s Chickpeas
The key to these stir-fried General Tso’s Chickpeas is the mouthwatering sweet and savory sauce. Mix and match vegetables of your choice for variations on this quick and easy recipe, which was a hit with readers as a weeknight dinner.
2. Teriyaki Cauliflower Rice Bowls
Ginger- and garlic-infused cauliflower “rice”, caramelized sweet potatoes, edamame, and toasted sesame seeds come together for a filling and vegetable-packed Teriyaki Cauliflower Rice Bowl that was loved by readers this year.
1. One Pot Tandoori Quinoa
Flavorful, packed with nutrition, and all cooked in one pot – it’s no wonder this One Pot Tandoori Quinoa was the favorite recipe of the year, with many readers saying it has entered their regular dinner rotation! (The competition wasn’t close – this recipe won the #1 spot by a long shot).
The obvious theme of 2015? You guys loved my Asian-inspired recipes, as well as my recipes for vegan versions of things that are typically not-so-vegan. I have plans to bring more of both of those things in 2016! (hint hint: two amazing Mexican-Asian fusion recipes; my version of Szechuan noodles; pizza galore; fettuccine alfredo, cauliflower wings, and an amazing cheese ball…)
Bonus: 6 More Recipes I Loved in 2015
These 6 recipes may not have been in the reader top 10 but they were some of my personal favorites that were made again and again in my own kitchen or by my (unofficial) recipe testers 🙂
Brownie Batter Freezer Fudge
For most of the warm weather months, a batch of this fudge was in my freezer at all times. I’m generally not a liberal user of the “secretly-healthy” label, but if there’s any recipe of mine that espouses that concept, it’s this amazing Brownie Batter Freezer Fudge, which is made from whole foods consisting primarily of dates and walnuts, but legitimately tastes (and satisfies) like brownie batter.
I have a feeling that if these Vegan Snickerdoodles had arrived earlier in the year, they would have made the top ten. Thanks to the discovery of aquafaba (chickpea brine) as an egg replacer this year, I finally perfected my veganized recipe for these chewy, sweet, tangy cookies and I seriously could not stop eating them.
Chickpea Sloppy Joes
Outside of the top 10 listed above, this was the recipe that was (as far as I can tell) prepared the most times by readers and you all really seemed to love it. If you liked sloppy joes before going vegan you will love these Vegan Sloppy Joes with Chickpeas.
Spinach Artichoke Falafel
My Spinach Artichoke Falafel recipe gets an honorable mention because it became a household staple for me as well as several readers. It freezes well and it’s a great way to eat your greens without a fuss. Give it a try!
Harvest Carrot and Ginger Hummus
I can understand a little skepticism about blending up hummus with Asian-inspired flavors, but everyone who tried this Harvest Carrot and Ginger Hummus (a Tribe copycat recipe) was a convert.
Vegan Oatmeal Raisin Cookies
I am now at the point where whenever my attendance is requested, these cookies usually are too. If you haven’t tried my Vegan Oatmeal Raisin Cookies yet, what are you waiting for?!
So there you have it. A little time capsule into Yup, it’s Vegan in 2015 (and if you like, see my 2014 roundup here!). I’ll be back soon with a Brussels sprouts recipe that will knock your socks off. Until then, Happy New Year!