An oil-free, plant-based recipe for the classic Spanish tapas dish. Yukon Gold potatoes roast to crispy perfection. Served with a spicy tomato sauce.
Easy, overnight berry oat jars make a healthy start to your day! Prep a batch on the weekend for quick, travel-friendly, plant-based vegan breakfasts.
Rich pecans and dried dates come together for this plant-based vegan frosting. Spread it on Peach Cake, cupcakes, or cookies for the ultimate dessert.
This healthy, vegan dinner was inspired by the beautiful summer squash, zucchini, and other vegetables at Chicago’s Green City Farmer’s Market. Eat Banza’s legume rice is loaded with plant-based protein, making a hearty base for this easy, oil-free recipe. This one-pot meal makes the perfect weeknight meal.
Sweet corn, juicy tomato, and healthy avocado come together in this 5-minute plant-based salad. Great for a quick, raw vegan lunch.
Sweet, fresh peas are the star of this easy summer salad! Corn and mint highlight the light flavors in this healthy plant-based recipe. Radish adds a peppery kick. A farmer’s market delight!
Naturally sweet, juicy peaches shine in this healthy, plant-based oil-free vegan cake. With whole grain oat and spelt flour. Topped with Pecan Vanilla Frosting
Firm tofu replaces eggs for this plant-based frittata. Healthy vegetables are oil-free sautéed. An essential vegan breakfast recipe.
This easy crunchy kohlrabi slaw recipe quickly comes together. A light, oil-free, low-calorie dressing comes from ground flaxseeed. Fresh and healthy!