Healthy, Whole Foods, Plant-Based Vegan Recipes
Chef Maggie Wescott is the creator behind the plant-based food blog, Alternative Dish. She is dedicated to a healthy vegan lifestyle, catering recipes and coaching for special diets and food allergies. She’s finding her voice and inspiring change. She’s a Plant-Based Female Chef you need to know.
This is the best travel-friendly plant-based salad! Healthy tomatoes, bell peppers, and beans come together quickly for this easy vegan recipe.
Sweet juicy watermelon and heirloom tomatoes make the perfect pair. Pops of flavor from Sherry vinegar, toasted pine nuts, and fresh mint complete the dish. This oil-free vegan salad is summer, pure and simple.
Sweet Asian Japanese Yam Fries are baked until golden brown. Serve them with a spicy, oil-free Avocado Wasabi Vegan Aioli. This makes the ultimate side for plant-based Korean Beet Teriyaki Burgers.
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!
