3 internet-famous vegan dinners that are actually worth cooking

I’m the first to roll my eyes when a recipe goes viral.

I’ve wasted too many Sunday evenings on dishes that looked incredible on TikTok but tasted like…meh.

Still, every trend isn’t a trap. Some of the buzziest dinners really do live up to the hype—especially with a few smart tweaks for plant-based cooks like us.

I’ve cooked (and re-cooked) the three below until they’re weeknight regulars at my place.

If you’ve ever wondered which internet sensations are actually worth your groceries and your time, start here.

1. Baked feta pasta, upgraded with vegan feta and blistered tomatoes

Remember when baked feta pasta broke the internet?

It’s famous for a reason: minimal effort, maximal pay-off. The original calls for dairy feta, but the method translates beautifully with a good, tangy vegan feta.

The trick is to help the plant-based cheese melt into a sauce, rather than sit there as a chalky block. I’ll show you how.

Why it works: Roasting cherry tomatoes with olive oil concentrates their sweetness. Vegan feta brings salt and tang; a splash of starchy pasta water emulsifies everything into a glossy sauce. A little miso adds umami that dairy usually provides.

Serves: 4

Ingredients:

• 2 pints cherry or grape tomatoes

• 1 (7–8 oz) block vegan feta (the kind packed in brine is best)

• 4 tbsp extra-virgin olive oil, divided

• 3–4 cloves garlic, thinly sliced

• 1 tbsp white miso (optional but recommended)

• 1 tsp crushed red pepper flakes (adjust to taste)

• 1 tsp dried oregano or Italian seasoning

• Kosher salt and freshly ground black pepper

• 12 oz short pasta (fusilli, rotini, or shells)

• Zest of 1 lemon + 1–2 tsp lemon juice

• 1 cup baby spinach or torn basil (or both)

Directions:

1. Roast the base: Heat oven to 425°F (220°C). In a 9×13-inch baking dish, toss tomatoes with 3 tbsp olive oil, oregano, red pepper, a pinch of salt, and black pepper. Nestle the vegan feta in the center. Drizzle with the remaining 1 tbsp oil. Roast 25–30 minutes, until tomatoes have burst and edges are caramelized.

2. Cook the pasta: Meanwhile, salt a big pot of water generously and cook pasta until just shy of al dente. Reserve 1 cup of the starchy cooking water; drain.

3. Build flavor: Remove the dish from the oven. Add garlic slices and miso. Use a wooden spoon to mash the feta into the tomatoes until creamy.

4. Emulsify: Add pasta and a splash (start with 1/2 cup) of pasta water. Toss vigorously until the sauce clings. Add more water as needed to keep it silky.

5. Finish: Stir in lemon zest, lemon juice, and greens until just wilted. Taste and adjust salt/pepper.

6. Serve: Top with extra herbs and a drizzle of olive oil.

Make it yours:

• Add a can of chickpeas (drained) to the roasting pan for protein.

• Toss in olives or capers for briny depth.

• Gluten-free pasta works well—just watch the cooking time.

What I’ve learned: Not all vegan fetas melt equally. If yours is super firm, whisk 2 tbsp plant milk into the dish when you add the pasta water. It softens everything into a dreamy, clingy sauce.

2. “Salmon” rice bowl, the vegan weeknight hero (tofu + nori)

The Emily Mariko salmon rice bowl took over the internet, and honestly, the combo of warm rice, spicy mayo, seaweed, and a hit of soy is brilliant.

My plant-based version swaps in marinated tofu that brings the same savory, ocean-kissed vibes—without trying to impersonate fish too literally. It’s fast, deeply satisfying, and endlessly customizable.

Why it works: Pressed tofu + a quick miso-soy marinade = umami. A sheet of nori (or furikake) brings the sea flavor. Warm rice is the canvas; spicy vegan mayo ties it together.

Serves: 2 large bowls (or 3 lighter bowls)

Ingredients:

• 14 oz extra-firm tofu, pressed 15–30 minutes

• 1 tbsp neutral oil (avocado or canola)

• 1 tbsp soy sauce or tamari

• 1 tbsp white or yellow miso

• 1 tsp toasted sesame oil

• 1 tsp rice vinegar

• 1 tsp maple syrup or sugar

• 1 small garlic clove, grated

• 2 cups cooked warm rice (short-grain is classic, but jasmine works)

• 2–3 sheets roasted seaweed (nori), torn, or 1–2 tbsp furikake

• 2–3 tsp soy sauce or tamari, to taste

• 2–3 tsp rice vinegar, to taste

• Sliced avocado, cucumber ribbons, and scallions

• Spicy mayo: 3 tbsp vegan mayo + 1–2 tsp sriracha (stir together)

• Optional: pickled ginger, edamame, lime wedges

Directions:

1. Marinate the tofu: Whisk soy/tamari, miso, sesame oil, rice vinegar, maple, and garlic. Crumble the pressed tofu into bite-sized pieces (irregular chunks catch sauce better than cubes). Toss with the marinade; rest 10 minutes.

2. Crisp it up: Heat neutral oil in a nonstick skillet over medium-high. Add tofu and cook 6–8 minutes, letting edges brown and caramelize. Don’t stir too often.

3. Warm the rice: If using leftover rice, sprinkle with a teaspoon of water and microwave until steamy and fluffy.

4. Assemble: Divide rice into bowls. Top with tofu, avocado, cucumbers, and scallions. Add torn nori or sprinkle furikake.

5. Sauce it: Drizzle with soy/tamari, a splash of rice vinegar, and zig-zags of spicy mayo. Squeeze lime if you like.

6. Mix and eat: The magic happens when you stir everything together—creamy, crunchy, salty, a little spicy.

Speed tips:

• Use frozen microwaveable rice on extra-busy nights.

• Tofu can marinate in the morning; cook it in minutes at dinner.

• No tofu? Use chickpeas or tempeh with the same marinade.

What I’ve learned: Crumbling tofu instead of dicing it creates more craggy edges for browning. If cravings hit and your tofu isn’t pressed, just blot it well—then cook a minute longer to drive off moisture.

3. Crispy rice paper dumplings with garlicky mushroom-ginger filling

Rice paper dumplings went viral for good reason—they’re ridiculously crunchy outside, chewy within, and shockingly easy.

No dough to roll. No steamer basket. I stuff mine with a juicy mix of mushrooms, greens, and aromatics, then pan-fry until they audibly crackle. Dip into a tangy soy-lime sauce and try not to eat them straight from the skillet.

Why it works: Hydrated rice paper wrapped around a moist filling creates layers that crisp in oil. Mushrooms bring umami; cabbage keeps things juicy. A cornstarch slurry locks the dumplings and helps shatter-crisp the exterior.

Serves: 12–14 dumplings (about 3–4 servings)

Ingredients (filling):

• 1 tbsp neutral oil

• 8 oz mushrooms, finely chopped (cremini, shiitake, or mixed)

• 1 cup finely shredded green cabbage (or coleslaw mix)

• 2 scallions, thinly sliced (whites and greens separated)

• 2 cloves garlic, minced

• 1 tsp grated fresh ginger

• 1 tbsp soy sauce or tamari

• 1 tsp toasted sesame oil

• 1 tsp rice vinegar

• 1 tsp maple syrup or sugar

• Pinch of black pepper or white pepper

For wrapping & frying:

• 12–14 round rice paper sheets

• Small bowl of warm water for dipping

• 1 tsp cornstarch mixed with 2 tsp water (slurry)

• 2–3 tbsp neutral oil for pan-frying

Dipping sauce (mix in a small bowl):

• 2 tbsp soy sauce or tamari

• 1 tbsp rice vinegar

• 1 tsp lime juice

• 1 tsp chili crisp or a pinch of red pepper flakes

• 1/2 tsp sugar

• Optional: minced cilantro

Directions:

1. Cook the filling: Heat 1 tbsp oil in a large skillet over medium-high. Add mushrooms and a pinch of salt. Cook 5–6 minutes until browned and most moisture evaporates. Add cabbage and scallion whites; cook 2–3 minutes more until wilted. Stir in garlic and ginger; cook 30 seconds until fragrant. Turn off heat and mix in soy/tamari, sesame oil, rice vinegar, maple, pepper, and scallion greens. Cool slightly.

2. Set up the station: Fill a shallow dish with warm water. Brush a plate with a little oil to prevent sticking.

3. Wrap: Dip a rice paper sheet in water for 5–7 seconds (it will continue softening on the plate). Place 2 heaping tablespoons of filling in the center. Fold the sides over, then the bottom, then roll up tightly like a burrito. Brush the seam with a little cornstarch slurry to seal. For extra crunch, double-wrap: dip a second sheet, place the sealed dumpling seam-side down, and re-roll.

4. Pan-fry: Heat 2–3 tbsp oil in a nonstick skillet over medium to medium-high. Add dumplings seam-side down without crowding. Cook 2–3 minutes per side until golden and glassy-crisp, carefully turning with tongs. If they brown too quickly, lower the heat.

5. Serve: Drain on a paper towel. Dip into the sauce while hot.

Make it yours:

• Add finely chopped spinach or kale to the filling.

• Swap mushrooms for crumbled tempeh or seasoned mashed tofu.

• Air fryer option: Brush dumplings lightly with oil and air fry at 390°F (200°C) for 8–10 minutes, flipping halfway.

What I’ve learned: Don’t soak the rice paper too long or it’ll tear. Slightly under-hydrated sheets are easier to roll; they soften fully as they sit.

Pantry, prep, and leftover notes

Grocery shortcuts: For the pasta, buy prewashed baby greens and a block-style vegan feta that lists coconut oil or almond base—those generally melt more smoothly. For the rice bowl, frozen rice and pre-sliced mushrooms are weeknight heroes. For dumplings, bagged coleslaw mix saves chopping time.

Meal prep-friendly:

• The tofu marinade and the mushroom filling both hold well in the fridge for 2–3 days.

• You can roast the tomatoes in advance, then rewarm with a splash of pasta water when tossing with fresh-cooked pasta.

• Wrapped dumplings can be refrigerated, layered between parchment, for 24 hours before frying.

Leftovers:

• Pasta: Add a tablespoon of water before reheating on the stovetop over low heat.

• Rice bowl: Keep components separate. Reheat rice and tofu; add fresh veg and sauces just before eating.

• Dumplings: Re-crisp in a skillet with a tiny bit of oil; the air fryer also works.

Nutrition-ish perspective: All three dinners are rich in fiber (tomatoes, cabbage, greens, rice), protein (tofu, chickpeas if you add them), and satisfying fats (olive oil, sesame oil, avocado). If you’re training or extra active, add edamame to the rice bowl, or serve the pasta with a side of garlicky white beans. On lighter days, the dumplings with a big crunchy salad hit the spot.

How I decide if a viral dish is worth it

Quick gut-check I use before I spend my money and my evening on a trend:

• Few ingredients, big flavor moves. Roasting, marinating, or high-heat frying concentrates flavor without fuss.

• Builds in balance. Acid (lemon, rice vinegar) + fat (olive oil, sesame) + salt + umami (miso, mushrooms, nori).

• Low risk, high reward. If it fails, did it eat my whole pantry? If not, I’ll try it.

• Adaptable. Can I swap in what I already have and keep it excellent? Each recipe here says “yes.”

Final notes (and how to choose tonight’s dinner)

Craving cozy comfort with minimal effort? Make the baked feta pasta. Want something fresh and fast that still feels like a treat? The tofu “salmon” rice bowl. Feel like playing with texture and dipping sauce? Crispy rice paper dumplings all the way.

I know the internet can make everything look fantastic. But these three are more than scroll-stoppers—they’re keepers. Cook one tonight, then tweak it to make it yours.

That’s when a trend becomes a staple.