It’s easy to make a healthy gluten-free vegan granola! This simple plant-based recipe has millet, oats, pumpkin seeds, almonds, and raisins. With no refined sugars, syrups, or oils. A delicious, nutritious snack.
Breakfast
Cherry Pecan Grain-free Granola
Medium | Servings: 16 | Ready In: 75 minutes | Yield: 4 cups This vegan grain-free sugar-free recipe uses dried cherry, pecans, and coconut for a healthy snack. Containing no refined sugars or syrups, dried dates bring natural sweetness. This recipe is kid-approved and adult-loved. Ingredients 2 tablespoons (13 g) ground flax meal 6 tablespoons (3 oz) warm water 1 cups (4 oz) raw pecans 1 cup (4 oz) raw cashews ½ cup (100g) pitted dates ½ cup unsweetened shredded coconut ½ cup dried cherries 1 teaspoon vanilla extract 2 teaspoon ground cinnamon ½ teaspoon kosher salt How It’s Done: Preheat oven to 300 F. Line a baking sheet with parchment paper. To make flax “egg”: Combine the flax meal and the 6 tablespoons warm water in a large bowl. Let sit 5 minutes to set. To make Cherry Pecan Grain-Free Granola: Place the pecans and cashews into a food processor. Puree until crumbly. Add to the bowl with the flax meal mixture. Place the coconut, cherries, and dates to the food processor. Puree until crumbly, about the same size as the cashew pecan mix. Add chopped cherry mix to the flax egg bowl. Add the vanilla, cinnamon, and salt to the bowl. Stir well to combine. To bake: Spread granola mixture into a single layer on a baking sheet pan. Bake at 300 for 40 minutes, stirring halfway through. After 40 minutes, turn the oven up to 350. Stir again and cook until golden brown, another 7-10 minutes. When
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Mains
Nordic Barley Celery Root Winter Soup
Hearty, whole grain barley pairs with parsnips and celery root for this delicious Nordic Barley Celery Root Winter Soup. This makes for a satisfying, oil-free, plant-based dinner.
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Soups & Stews
Farro Italian Vegetable Soup
Hearty Farro is a healthy whole grain that provides chewy texture and nutty flavor in this fat-free, vegan soup. This Italian recipe is based on a Mario Batali original. Full of seasonal winter vegetables, this makes a comforting, satisfying meal to get you through the cold season.
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Salads & Slaw
Farro Butternut Squash Salad
Farro has a nutty flavor and chewy texture. It pairs with roasted butternut squash, toasted pumpkin seeds, and golden raisins in this hearty Fall-inspired plant-based salad. The perfect whole foods, oil-free recipe!
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Salads & Slaw
How to Make 4-Ingredient Kale Avocado Salad (Oil-Free, Vegan)
Learn how to make 4-Ingredient Kale Avocado Salad. It’s so simple and satisfying that it will quickly become one of your go-to recipes. The secret to this salad is massaging the kale with the lemon juice and avocado, helping to break down the greens. A delicious, oil-free, plant-based dish!
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Soups & Stews
Hearty Beluga Lentil Vegan Chili
This hearty vegan chili uses black Beluga lentils, which resemble the texture and size of ground meat. You can use also use brown lentils or even crumbled tempeh for healthy vegan protein. Make a big batch of this fat-free, gluten-free recipe in the Slow Cooker. Serve it with Gluten-Free Cornbread and Guacamole for a satisfying, healthy game-day entertaining meal.
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Soups & Stews
White Lentil Vegan Poblano Chili
This hearty vegetarian chili uses white Ivory lentils and smoky Poblano peppers for a twist on traditional chili. Make a big batch of this fat-free, gluten-free recipe in the Slow Cooker.
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Soups & Stews
Smoky Yellow Split Pea Soup
Smoky, creamy , and completely satisfying… this vegan recipe is a cinch to make and freezes well. Yellow split peas offer healthy nutrition, rich in fiber and protein. This easy, gluten-free soup will feel like a warm hug.
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Soups & Stews
Vegan Tortilla Soup with Hominy
This comforting Vegan Tortilla Soup with Hominy has authentic Mexican flavor with simple ingredients. Fire-roasted tomatoes and a few pantry staples make this the perfect plant-based weeknight dinner.
