Healthy, Whole Foods, Plant-Based Vegan Recipes
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.
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!
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!
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.
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.
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.
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.
Easy| Servings: 8| Ready In: 90 minutes + Soaking | Yield: 10 Cups Smoky, creamy, satisfying black bean soup — there’s nothing quite like it. This easy, healthy, fat-free vegan recipe gets smoky spice from dried chipotle peppers and Mexican flavors from cumin and marjoram. Packed with healthy vegetarian protein and gluten-free fiber, make a big batch of this in your Slow Cooker for a future meals. Ingredients 1 pound dried black beans, about 2 cups, soaked 6-8 hours 1 medium onion 1 medium red, orange, or yellow bell pepper 1 medium green bell pepper 1 tablespoon ground cumin 2 tablespoon dried marjoram 1 teaspoon sweet paprika 8 cloves garlic 2 bay leaves 3 dried chipotle peppers (to taste) 6 cups water 1/2 teaspoon baking soda 3/4 teaspoon salt How It’s Done: To Soak the beans: Cover the beans with about 4-6 inches of water. Soak the beans for at least 6 hours, or overnight. To make the Chipotle Black Bean soup: Peel and dice the onion. Seed and dice the bell peppers. In a large pot, combine the onion, peppers, cumin, marjoram, and paprika. Cover and sweat over medium heat, 5-7 minutes, until the spices are aromatic. Drain and rinse the soaked black beans. When the spices are aromatic and onions have softened, they are done sweating. Add the rinsed beans, garlic, bay leaves, dried chipotles, baking soda, and 6 cups of water. Cover, and bring to a simmer. Simmer for about 75 minutes, or until
This Creamy Vegan Potato Leek Soup is so simple and, yet, so satisfying. Smoked paprika balances the comforting flavors from seeks, potatoes, and garlic. An updated, oil-free plant-based version of the French classic, vichyssoise, this will soon become a part of your regular soup repertoire.
Medium | Servings: 4 | Ready In: 75 minutes + soaking | Yield: 3 1/2 cups Heirloom European Soldier Beans pair beautifully with colorful bell peppers and Mexican seasonings in this vegan gluten-free, fat-free recipe. Packed with healthy protein, use this easy side as a hearty filling for Easy Vegan Lentil Tacos, spoon over rice, or simply build your own Fiesta Salad with lettuce and avocado. Ingredients ½ cup raw European Soldier Beans (1 ½ cup cooked) 2 bell peppers 1 teaspoon sweet paprika ½ teaspoon ground cumin ½ cup frozen corn, thawed 2 tablespoons chopped cilantro ½ teaspoon lime juice Salt and Pepper, to taste How It’s Done To soak and cook the beans: Cover the beans with a few inches of water. Soak for at least 6 hours. After soaking, the beans will double to triple in size. Drain and rinse the soaked beans. Place the beans in a small pot and cover with a couple inches of water. Cover, bring to a boil, then reduce to a simmer. Simmer until the beans are tender, about 60 minutes. To make the European Soldier Bean Salad: Preheat a medium sauté pan over medium heat. Seed and dice the bell peppers. Add the diced peppers, paprika, cumin, and dash of black pepper to the hot sauté pan. Sauté, stirring often, for about 5-7 minutes, until the peppers are soft and the spices are aromatic. Add the corn and cook for another 2 minutes. Chop the cilantro. When the beans are tender, drain.
