Top 10 Vegan Recipes of 2016 on Sweet Simple Vegan

January 1, 2017

Appetizers and Sides

By: Jasmine Briones 

Like everyone else is probably saying in their end of the year posts, where did this year go? I still remember what I was doing at this time last year, and now I am prepping this blog post for you guys and getting ready for a cozy night in with my family in Big Bear, CA 🙂

Today I am going to round up the top 10 2016 favorites that you and I enjoyed this year + bits of what was happening in my life during those recipes 🙂 It’s funny how looking back at food photos for me is just as nostalgic as any other photo, I can remember my life at that time. I am excited for all of the fun and exciting recipes to come in 2017, I have a lot in store for you! Dill & Chive Bean Dip Or Spread {Oil-Free, Low-Fat} sweetsimplevegan.comDill & Chive Bean Dip Or Spread {Oil-Free, Low-Fat}

Chris and I made this recipe for a potluck we went to last Christmas, and it was actually unplanned! We had gone to the farmer’s  market that morning and purchased two of our favorite ingredients, dill and chives, and they inspired me to create this dip. It was a hit on the potluck and in our own homes, and is the perfect quick dish to bring to a gathering 🙂Healthy 3-Ingredient Vegan Pancakes {gluten- & oil-free}
Healthy 3-Ingredient Vegan Pancakes {gluten- & oil-free}

A healthy vegan version of a childhood favorite that is oil- and gluten-free + so easy to make! I shared a base of 3 ingredients + my suggested add ins, but I encourage you to have some fun in the kitchen and add some flare of your own! Chris and I enjoyed these with persimmons, berries, banana and a berry maple glaze in front of the fire in my house 🙂 We even filmed a mukbang when we made a blueberry version of this recipe which you can see here.

Vegan Miso Eggplant Sushi {easy, oil-free} sweetsimplevegan.comVegan Miso Eggplant Sushi {easy, oil-free}

The Veggie Republic creates fruit & vegetable bracelets for a cause– for every bracelet sold, they donate 5 lb. of fruits & vegetables to needy communities and families. Last winter, they collaborated with various bloggers to create recipes for each tile on their bracelets, and my veggie of choice was eggplant. I took two of my all time favorite dishes, sushi and my Eggplant Tofu Miso Stir Fry, and combined them to create magic!Lentil Enchilada Pasta w/ Easy Homemade Sauce {oil-free} sweetsimplevegan.comLentil Enchilada Pasta w/ Easy Homemade Sauce {oil-free}

Pasta, avocado and greens? Honestly, I don’t know how we were not eating it this way all along! The avocado adds a creamy texture and greens an extra layer of texture, plus it’s any easy way to get in those greens. I was inspired by a few enchilada lasagna recipes that I had seen on Pinterest, and thought I would add my own flare by adding in some legumes + my favorite pasta!Mexican Pizza Cake w/ Sun Dried Tomato Jalapeño Cornbread {gluten & oil-free} sweetsimplevegan.comMexican Pizza Cake w/ Sun Dried Tomato Jalapeño Cornbread {gluten & oil-free}

One afternoon in the summer, Chris and I decided to film a mukbang while we ate out lunch and share random bouts that came to our minds and amidst our conversation, we thought of this masterpiece of a recipe. It took us a bit of time to bring it to life, bit when we did, it was as epic as we imagined! Chris did a recipe video for this recipe here + we also filmed a mukbang after we assembled it on my youtube channel here 🙂Vegan Carrot Lox (oil-free) sweetsimplevegan.comVegan Carrot Lox (oil-free)

Mother’s Day this year was a special one. Chris’s parents came to town, and it was the first day I met them + the first time they met my family. Chris and I wanted to put together an out of this world vegan brunch spread for the occasion to of course impress our non-vegan family, and what we ended up with was an unforgettable meal that they all hailed to be one of the best they’ve had!Pumpkin Chickpea Chocolate Chip Cookies {Gluten-& Oil-free} sweetsimplevegan.comPumpkin Chickpea Chocolate Chip Cookies {Gluten- Oil- & Refined Sugar Free}

I’m not sure if you all have seen my basic Chickpea Chocolate Chip Cookie recipe but if you haven’t. this recipe is that recipe taken to a whole new and improved level. I did not even expect the addition of pumpkin to make such a difference on the recipe but it made it so moist and decadent! Of course if you do not enjoy the flavor of pumpkin, the original recipe is still bomb af and a 10/10, but if you do, please oh please make these.

Cream Cheese Spinach & Artichoke Dip {oil-free with gluten-free option} sweetsimplevegan.comCream Cheese Spinach & Artichoke Dip {oil-free with gluten-free option}

For Thanksgiving this year, not only did we have my family over for lunch, but we also invited all of our friends without family or plans to be a part of ours. We had Taryn (@vegetaryn), Steph (@happyandhealthy96), Zack and Courtney (@harvesthandstx), Mariah (@mariahsetta), Brittni and Farrah (@brittniwhitesides) and Nisha (@nishabalsara). I loved being able to open our home to them and give them that family feel we all love during this time of year, and it was an excuse for my mom and I to go full force in the kitchen, which we both love to do. I served my dip at the party and actually tried a few new touches (dill and chive cream cheese), and knew I had to add it to my blog because this is something that everyone needs in their life!Vegan Gingerbread Loaf w/ Sweet Potato Vanilla Frosting {gluten, oil & refined sugar-free, low-fat} sweetsimplevegan.comVegan Gingerbread Loaf w/ Sweet Potato Vanilla Frosting {gluten, oil & refined sugar-free, low-fat}

The very last, but not least, recipe from this year was one of my absolute favorites. I tweaked the popular Date-Sweetened Banana Bread from my blog which if you have not tried, you MUST 😛 and added in blackstrap molasses + gingerbread spices to create some holiday magic. I remember when I recipe tested this bread, I had just filmed my 2016 Gift Guide and was baking in the kitchen in my santa outfit honestly without even realizing until the second loaf haha + the house smelled absolutely delicious! Even my dog Berry was jumping up for a piece.

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  1. What a wonderful post for the first day of 2017. I am definitely going to pass this along to my wife and we are going to try the Miso Eggplant Sushi. In fact, we will try a lot of these recipes. Thanks again!

  2. Renee says:

    Hi Jasmine. I’ve been following you for about a year now on Instagram and love your photos and the simplicity of your recipes. Not only do they look good but are good and super easy. I just started working at the same kitchen Yvonne is at in Pasadena. She’s amazing also. Always has a smile on her beautiful face, love it! Anyway, just wanted to say hello and to thank you for sharing your recipes and inspiring so many people including myself. Happy 2017.

    • Hi Renee!! You are the sweetest, thank you for the love and support. Yvonne is one of my favorite people, I am so jealous you get to see her everyday! Haha.

      Happy 2017, I hope we can meet soon!

  3. Cassie says:

    I love all of these recipes! The gingerbread loaf, carrot lox, miso eggplant sushi, and Mexican pizza cake are definitely going on my recipe bucket list!

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