10 Hot Vegan Recipe Trends Coming in 2017

The hardest part of the process of becoming vegan is the decision itself. At least that is what vegans say. Many people who have gone vegan say that their initial idea was to try, but they liked the new lifestyle so much, they would never go back to the old habits.

Now, at the beginning of the new year, it is clear that veganism is on the rise. More and more people decide to make a radical cut and stop consuming animal products. One of the main reasons for this is the wide availability of amazing vegan foods, such as dairy-free cheese and vegan fried chicken recipe. These ingredients, combined with the numerous quick and easy vegan recipes, make the transition to veganism less stressful and much more appealing.

So, cheers to all the vegan newbies! And for those that are still contemplating whether to cross the line, here are the upcoming food trends that will give you a few more delicious reasons to do it!

#1 Cheese Substitutes

Vegan recipes for cheese really exploded last year, mostly due to the viral social media campaign last October that renamed all vegan cheeses “Gary”. Sainsbury, a UK-based supermarket chain has reported that their five types of vegan cheese recipe based on coconut milk exceeded the sales predictions by 300%! This shows that vegan cheese is going mainstream, and the newest addition that boosts this trend additionally comes in the form of cashew cheese!

#2 Algae Eggs

Besides the fact that you will help spare thousands of chickens, here is another reason to stop consuming animal products– vegan eggs. There are the good old alternatives like flax or chia eggs that are super healthy and super easy to prepare at home in just 15 minutes, but be on the lookout because the egg industry is coming up with new egg options every day.

The most interesting (and a rather pricey variation) comes from Holland & Barrett. The company has launched a new egg substitute made of algae. These plant-based eggs can be scrambled and used in desserts without a problem!

#3 Aquafaba

Behind the cool name is actually something that is a bit gross (at least for me). In reality, this is bean juice, i.e. the liquid inside a can of legumes such as beans, peas, or chickpeas. It can also refer to the water in which legumes have been cooked. We usually drain it, but due to its egg-like properties, aquafaba can be used for the preparation of amazing sweet recipes like macarons, meringues, nougat, ice cream, icings, marshmallows, etc.

#4 Meat Substitutes

I don’t think that meat eaters are aware of the wide range of meat substitutes out there. Maybe if they knew, they would be more easily persuaded to turn their backs to the animal-abusive industry. That is why I always say that the first step in the process of going vegan is – information.

Vegan fried chicken recipes, burgers, soy döner kebabs, and fishless fingers made people wait in queues in 2016. 2017 seems to bring us new surprises, like the meatless chorizo, which was voted the best “Trader Joe’s” meat(less) product by the customers and showed that we are in the era where meatless meats beat the real thing!

Let’s not forget America’s favorite – bacon. Meatless bacon started appearing everywhere, even in the fanciest NY restaurants. The newest trend is DIY bacon made of veggies like carrot or mushrooms.

#5 Smoothie Bowls

Regular smoothies in a glass or a jar are so passé. We are turning to these amazing, colorful bowls filled with smoothies made from unusual fruits like dragon fruit pulp or açaí, combined with non-dairy milk like soy, coconut, or almond milk.

Have you seen the Blue Majik smoothie bowl? This Spirulina-based liquid took the world by storm in 2016 with its shocking blue color (my guess is because of the super-cool ‘grams it produces). Smoothie bowls also include fruit slices and toppings like chia seeds, granola, chocolate chips, peanut butter, and coconut flakes, as well as lots of ice.

#6 Overnight Oats

Another Instagram-worthy trend that exploded last year and seems like it is here to stay – overnight oats. Besides looking great, this breakfast dish incorporates three important attributes: simplicity, convenience, and deliciousness. The recipe is ready in no time – place some oats mixed with non-dairy milk in a mason jar, top with fruit slices or other toppings of choice and leave in the fridge overnight. That’s it!

#7 Zoodles

Zoodles (zucchini noodles) and other ‘pasta’ made from veggies are the new and healthy way to replace the traditional pasta and noodle variations that abound in carbs. Besides the more widely used options like spaghetti squash and the above-mentioned zoodles, chefs all over the world use their spiralizers on beet, asparagus, sweet potato, and other veggies that are afterwards incorporated in some super-cool veganrecipes like my favorite one – Lo Mein.

#8 Nooch

Nooch is the funky name for nutritional yeast. Coming in the form of golden flakes, this deactivated yeast contributes a savory, cheesy flare when used as a topping on a variety of vegan recipes like potatoes, mac ‘n’ cheese, pesto, pasta, and even popcorn. The best part about this delish cheese replacement is that it is very good for you. Nooch is a ‘full protein’, which means it contains all nine of the amino acids our body needs. So, what are you waiting for?

#9 Maca Powder

This trendy superfood has been used for its healing properties, as well as for consumption in the Andes Mountains region for thousands of years. With its numerous nutritive elements like protein, calcium, iodine, and potassium it balances the hormones and helps with infertility. Expect to see maca powder in many recipes this year, especially in smoothie bowls.

#10 Carrot Lox

This is the invention that helped save thousands of fish. Carrot lox is the vegan replacement of salmon lox. Made of slow roasted carrots, this trendy food has another important upside for you – you will avoid the risk of toxins and even mercury poisoning from consuming fish. Need a recipe idea? Prepare the amazingly looking Russian blini pancakes and top them with carrot lox, almond milk cream, and kelp caviar. Fancy!

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