A recap of the most popular vegetarian recipes published on Grateful Grazer in 2019.
I’ve been making these end-of-year recaps for a few years now, and I’m always reminded of recipes that I need to make again.
This year’s list has some of my favorite vegetarian recipes, including an Easy Edamame Crunch Salad that you can easily pack for school or work and vegan Butternut Squash Curry that’s the epitome of plant-based comfort food.
There's a lot of variety here, which is great.
I'm not surprised these popular vegetarian recipes were your favorites.
In addition to getting some plant-based cooking inspiration from these annual recaps, I also use them as a way to better understand what kind of recipes you're looking for.
Want to help?
If there's anything specific you'd like to see on the blog next year, please send me a message. I’d love to hear from you.
13 Most Popular Vegetarian Recipes of 2019
Number one on this year's list is an Easy Edamame Crunch Salad. Make this vegan recipe with protein-packed soybeans, crunchy vegetables, and spicy peanut dressing. I love this Asian-inspired lunch because it’s packable and perfect for meal prep.
I only posted this Roasted Butternut Squash Curry a couple of months ago, but it’s already one of the most-trafficked posts of the year. I guess I’m not the only one who loves a good vegan comfort food recipe with lentils and hearty Brussels sprouts. Have you tried it yet?
Feeling mystified by tofu? Bookmark this vegetarian cooking resource. I included all of my top tofu cooking tips and tricks to help you get the crispiest, most perfectly browned tofu. There's also a must-try recipe for baked tofu with maple garlic soy sauce.
When you have leftover bread and extra eggs, baked strata is the answer. Make this Mediterranean-inspired egg casserole with spinach, sun-dried tomatoes, cheese, and fresh basil.
Curry-inspired Coconut Noodle Soup is a flavorful lunch or dinner you can get on the table in 30 minutes or less. Top with grilled shrimp or enjoy without to keep it vegan. You'll still get plenty of plant-based protein from the edamame.
The drink of my midafternoon slump dreams. Vanilla and toasted coconut lend tropical vibes to this refreshing Iced Matcha Latte recipe. It tastes delicious, but I also love that the caffeine and l-theanine in green tea provides an energizing pickup.
A Mushroom Kale Black Bean Taco Bake hits all the right comfort food notes. Layers of seasonal vegetables, crispy tortillas, and melty pepper jack cheese. There’s a whole lot to love about this vegetarian main dish. It's one to make over and over again.
Looking for a new way to fill your bowl? Try umami-rich Shiitake Mushroom Bowls simmered in a creamy vegan miso sauce. This recipe was inspired by a meal I had in California that I still think about to this day. You'll want to drizzle this creamy, dairy-free sauce on everything.
Remember strawberry milk? I had so much fun updating the classic drink earlier this year. Balanced with sweet, tart, and nutty flavors, Homemade Strawberry Oat Milk is an eco-friendly dairy alternative that’ll make you feel like a kid again.
Looking for a tasty 30-minute lunch or dinner idea? I make a version of these Tempeh Burrito Bowls all of the time at home. Quick, easy, and full of Mexican-inspired flavors. These vegan power bowls have it all.
Who doesn’t love an easy cleanup sheet pan dinner? Seasonal veggies and a tangy, pantry-friendly mustard vinaigrette put this quick and easy Chickpea Sheet Pan Dinner repeatedly on top of my weeknight cooking list.
My take on stuffed peppers? Poblanos have the ideal size and spiciness. Try them out with this easy recipe for vegan stuffed peppers with black beans and corn. My favorite part is the tangy cilantro-lime avocado sauce. So good.
If you’re craving something Italian-inspired, try crispy eggplant pieces layered with heirloom tomatoes, melty mozzarella, and fresh basil. Crunchy and cheesy. What could be better
Did you find something you want to make from this year's list?