As one year closes and another begins I like to look back on the last year. I like to think about what was successful on my blog, what wasn’t so popular, what my readers really want and what I can improve.

I’ve had a look back over the year to see which of the recipes I created in 2017 were the most viewed and would like to share them with you. From lunch and dinner to sweet treats for dessert. I hope you enjoy them as much as my family and readers have and that you’ll try a few.

A roundup of the most popular vegan recipes in 2017 including lunch, dinner and dessert.

LUNCH

A bowl of Carrot, Lentil and Spinach Soup

Carrot, Lentil and Spinach Soup

This is our favourite family soup. We eat it nearly every week. I do make other soups and I am always trying out new soup flavours but this one is the one we keep coming back to again and again. It is so darn tasty. Oh and it’s great if you are following the 5:2 diet or just watching your weight and trying to eat healthier. It comes it at just 138 calories for a small bowl or 184 calories for a big bowl.

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Easy Cheesy Vegetable Potato Cakes with baked beans

Easy Cheesy Vegetable Potato Cakes

These are real nursery food and a great way to use up leftover vegetables. I included peas, sweetcorn and spring onion in my potato cakes along with mashed potato and dairy free cheddar. Kids and adults alike love these. Serve with beans for a nutritious lunch or serve with potato wedges and extra veg for dinner.

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BBQ 'Shroom Burgers

BBQ ‘Shroom Burgers

These smoky BBQ mushrooms are served in deli buns with salad leaves, red onion and slithers of red chilli. They make a fabulous lunch or you could serve them with sweet potato fries and a dressed green salad for dinner.

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A photo of a sandwich filled with Spiced Chickpea and Carrot Sandwich Filler

Spiced Chickpea and Carrot Sandwich Filler

I never would have guessed a quick sandwich recipe would have everyone so excited. One lunch time I was looking in the fridge and my only sandwich filler options were salad or hummus, but I wanted something different and a bit more substantial, so I mixed up this rather tasty sandwich filling with chickpeas, carrot and spices and served it on soft wholemeal bread with spinach, slices of tomato, grated carrot and mango chutney, just to give it zing. So simple, but so good!

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DINNER

A bowl of Lentil and Mushroom Ragu on tagliatelle

Lentil and Mushroom Ragu

A ragu is a traditional Italian pasta sauce which we often call bolognese or bolognaise. This one is rich with the flavour of mushrooms and thyme. Lentils make it a really filling sauce which I serve the Italian way with tagliatelle.

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Best Ever Vegan Sloppy Joes

Best Ever Sloppy Joes

I took years to get around to making these, but they were well worth the wait. The flavour is just amazing and the are indeed sloppy, but fun to eat in a burger bun. Serve them in a bun spread with vegan cream cheese and top with grated vegan cheddar.

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Lentil and Mushroom Burgers from Green Kitchen Stories cookbook

Lentil and Mushroom Burgers

Occasionally I share a recipe from a cookbook I’m really enjoying (with permission of course). This one came from Green Kitchen at Home which is a fabulous veggie cookbook from David Frenkiel and Luise Vindahl who write one of the best veggie blogs around Green Kitchen Stories. Not all of the recipes are vegan, but most can be easily tweaked. If you haven’t checked out their blog before, go have a look.

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A bubbling casserole dish of Cheesy Cauliflower and Potato Bake with Spinach

Cheesy Cauliflower and Potato Bake with Spinach

This decadent cheesy dish can be served as a side or just on it’s own with crusty bread and a glass of red wine. The cheese sauce is made the traditional way by making a roux from flour and dairy free spread, then whisking with unsweetened soya or nut milk until you have a velvety white sauce. Then it’s just a case of adding some grated vegan cheddar, English mustard powder, salt and pepper. It you want it extra cheesy add some nutritional yeast too.

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Vegan Sauasge Birra in a red casserole dish

Sausage Birra

Yes I had to look up that too. Although maybe you already new that translated into sausages with beer. This is a rich slow cooker stew full of veggie sausages in a rich gravy that is enriched with beer. Serve it with mashed potatoes and some vegetables. Yum!

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Aubergine and Onion Masala on a bed of rice, topped with cherry tomatoes

 
Aubergine and Onion Masala

This curry is more like the kid of curry you would find in India. It’s full of flavour but not drowning in sauce as they tend to make them here in the UK for the British palate. Although I have to say I think our taste buds have moved on over the last few decades. This one is made in a slow cooker, although you could make it on the cooker top in a pot.

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Chip Shop Battered Tofu on newspaper with chips, peas and tomato ketchup

Chip Shop Battered Tofu

Isn’t this just the sort of thing you want to order at the chip shop and never or rarely get the chance? Super easy to make too. Creamy tofu coated in the crispiest spiced beer batter. Just make sure you serve them with chips, peas and tomato ketchup. You could even have mushy peas with it.

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DESSERT

A slice of Peanut Butter and Chocolate Chip Banana Bread buttered with dairy free spread

Peanut Butter and Chocolate Chip Banana Bread

I don’t know about you, but I never seem to get through my bananas before the last few start going black. So instead of binning them I make this banana bread. Sometimes I make it just with chocolate chip and other times I add peanut butter for an extra blast of flavour. I love it when it is still warm served with dairy free spread.

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Vegan No-Bake Oreo and Caramel Cheesecake made with vegan cream cheese, whipped coconut cream and vanilla.

No-Bake Oreo and Caramel Cheesecake

When I decided to make vegan cheesecake I knew I didn’t want to go down the route of soaking nuts overnight and all that jazz. I didn’t just want it to look like a cheesecake, I wanted it to taste like the real deal too. I like to replace as few of the original ingredients as possible when making vegan dishes so it is as true to the original as possible with no weird ingredients. With that in mind I made the base with whipped vegan cream cheese, whipped coconut milk and vanilla extract. Voila! 

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Indulgent Vegan Chocolate Cake with Whipped Coconut Cream and Raspberries

Indulgent Chocolate Cake with Whipped Coconut Cream and Raspberries

A good rich chocolate cake is a staple in this house for celebrations. For this one I used our family recipe and substituted eggs with flax eggs and use dairy free spread instead of butter. That’s about it. Easy to whip up, with some coffee to boost the flavour of chocolate, filled with that great standby Betty Crocker chocolate frosting (which is accidentally vegan) and topped with whipped coconut cream and raspberries.

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As well as these recipes, some of my food guide posts were very popular too.

FOOD GUIDES

I hope you will leave with lots of ideas and motivation to get into the kitchen and cook some new dishes. All my dishes are easy to make and tested on my family so I hope you will love them too. Do leave me a comment if you have made any of my most popular recipes from this year or if there is any recipes you would particularly like to see on the Tinned Tomatoes blog.

I wish you all a happy, healthy and prosperous 2018. Lang may yer lum reek!!


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Most Popular Vegan Recipes 2017

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