Healthy, Whole Foods, Plant-Based Vegan Recipes
Grilled asparagus is a quick and easy healthy vegetable side dish. This oil-free recipe is low-fat, with delicious flavor from salty kalamata olives and a bright Meyer lemon. Enjoy this plant-based vegetarian recipe from the first Spring stalks of asparagus until the summer season runs out.
Mashed chickpeas replace tuna in this quick vegan Roman “Tu-No” salad recipe. Mediterranean flavor comes from a colorful mix of sun-dried tomatoes, bell pepper, olives, and more. With an easy, oil-free dressing. This whole foods, plant-based salad is a snap to make, and it gets even better the next day.
5 Minute Lemon Tahini Potato Bowl – Healthy, Gluten-Free, Oil-Free, Quick, Easy, Microwave, Vegan, Dinner for One Recipe Easy | Servings: 8 | Ready In: 5 minutes | Yield: 1 cup This creamy, oil-free, nut-free dressing pairs the bright flavor of fresh lemon with the roasted richness of tahini. Use it flavor on a 5-Minute Broccoli Bowl, use as a dip for Rainbow Veggie Nori Rolls, drizzle on Wild Rice Pilaf. This healthy recipe is vegan, gluten-free, and easy to make. Ingredients Oil-Free Lemon Tahini Dressing: 1/2 cup cooked chickpeas 2 tablespoons Tahini 1 tablespoon Miso paste 2 tablespoons Nutritional Yeast 1 lemon, zest and juice 1/2 cup water Salt and pepper, to taste How it’s Done To make dressing: Drain and rinse the chickpeas, if using canned. Place in a blender. Zest the lemon and add to the blender. Juice the lemon into the blender. Add the tahini, miso, and nutritional yeast to the blender. Add 1/2 cup of water. Puree until smooth. Taste to adjust seasoning. Toss with greens or other salad topping. Yield: 1 cup Chef Katie’s Tips Freezer Friendly: This dressing is very freezer-friendly. Make a big batch and store in smaller containers. What is Tahini? Tahini is just ground up sesame seeds. It’s like the peanut version of sesame seeds. It’s a great nut-free alternative for anyone struggling with nut allergies. You can find it near the nut butters. Roasted tahini packs the most flavor, but I try to avoid tahini with added salt or
An easy, oil-free recipe for Vegan Caesar Dressing. Creamy white cannellini beans create rich texture and healthy vegan protein in this healthy salad dressing. Based on traditional Caesar flavors, this gets a plant-based, dairy-free twist with ingredients like nutritional yeast, Dijon mustard, and vegan Worcestershire.
This whole foods plant-based recipe for Vegan Peanut Butter Banana Frosting is oil-free and naturally sweetened with dates. Without any refined sugars or syrups, you can know you’re enjoying a healthy treat. No one – child or adult – can resist the classic combination of bananas and peanut butter.
This kid-friendly vegan recipe for Chocolate Peanut Butter Banana Monkey Bars is the ultimate treat! No one will know these oil-free, plant-based treats are full of healthy ingredients like black beans, whole wheat flour, and dates. This is is a healthy dessert you can “Go Ape” over!
Medium | Servings: 2 | Ready In: 30minutes | Yield: 1 big frittata This oil-free vegan latkes recipe is a healthy take on a classic Jewish tradition. Shredded potatoes come together with a bit of gluten-free flour for a dish everyone can enjoy Serve these with Easy Applesauce for Hanukkah or enjoy as a tasty appetizer at any party. Ingredients 2 Russet potatoes 1 medium onion 1/4 cup (25g) chickpea flour 1/2 teaspoon garlic powder 1/2 teaspoon baking powder 1/2 teaspoon salt How it’s Done: Preheat oven to 425 F. Line a baking sheet with a non-stick Silpat mat or a piece of parchment paper. To make the latkes: Peel and quarter the potatoes and onion. Set up the large hole opening on a food processor slicing blade. You can also use a box grater. Feed the onions and potatoes through the food processor. Transfer the shredded onion and potato to a clean kitchen towel, set up over a colander. Squeeze the onion potato mixture to get out as much of the moisture as you can. Discard these juices. Transfer the squeezed onion potato mixture to a mixing bowl. Add the chickpea flour, garlic powder, baking powder, and salt. Use your hands to mix well. Line a large sheet pan with a non-stick baking mat or spray lightly with oil. Portion about 1/4 cup of the potato onion mixture for each latke. Flatten with your hands. This should make about 15-16 latkes. To bake the latkes: Bake at 425
Easy | Servings: 4 | Ready In: 20 minutes | Yield: 8 rolls A rainbow of colors fills seaweed wrappers for these easy, healthy snacks. Never used Nori wrappers before? Don’t worry! All you need is a little bit of water and some practice rolling. Serve this gluten-free snack with raw Lemon Tahini Dressing for a light, oil-free lunch. They are travel-friendly, making an easy, option for picnics, lunchboxes, and airports. Ingredients For the Filling: 4 cups Shredded Vegetables*: 2 carrots ¼ head red cabbage 2 color bell peppers ¼ cup chopped cilantro ¼ cup sunflower seeds For the Rolls: 8 Nori Wrappers ** Lemon Tahini Dressing, to serve How it’s Done: To make the Shredded Veggie Filling: Peel the carrots. Remove the core of the cabbage. Seed the bell peppers. Using a vegetable shredded or a box grater, shred all of the vegetables. Combine with the chopped cilantro and sunflower seeds. To make the Nori Wraps: Clear a “rolling station” like a clean cutting board. Set up a small bowl of water nearby. Place one Nori wrapper on your rolling station, with the shiny side down (the rougher side facing up). Use your fingers to spread a little bit of water along the top edge of the Nori sheet. Spread about ½ cup of the Shredded Veggie Filling onto the bottom end of the Nori sheet. Tight wrap the Nori sheet around the filling. Continue rolling, as tightly as possible, to the end, until you have
Zucchini boats make the perfect veggies for this easy plant-based vegan recipe. Filled with a light bulgur stuffing. This is perfect oil-free summer recipe.
Galumpkis, also known as Cabbage Rolls, are a classic Polish comfort food. This plant-based, vegan version skips the meat for a hearty, satisfying filling of whole grain bulgur and aromatic vegetables. The rolls are baked in asimple oil-free sweet and sour sauce for a healthy, satisfying dish that warms you to the core. It takes a little bit of work to make these, but it is worth the effort!
