Healthy, Whole Foods, Plant-Based Vegan Recipes
This healthy, oil-free hash combines smoky flavor with Sweet Potatoes for a flavorful, plant-based start to your day. Gluten-free and vegan, this suits any diet. Use as a filling for corn tortilla breakfast wrap or serve as vegetarian side at Sunday brunch.
Hearty Shepherds Pie is classic Irish comfort food. This vegan recipe uses a simple filling of carrots, onions, and peas. Then, it’s topped with a dairy-free Garlic Chive Potato crust. Enjoy this oil-free, gluten-free dish for your next dinner party. Your guests will be impressed and full of the luck of the Irish.
Two simple ingredients come together for this Miso Roasted Corn on the Cob. Traditional butter is swapped for vegan miso paste, which is an Asian condiment made from fermented soybeans. This plant-based recipe makes an easy, impressive summer side.
These healthy, plant-based veggie burgers celebrate Southwestern flavor. Sweet potatoes, peppers, and cilantro and lime combine with paprika and cumin for smoky-sweet flavor. Protein-packed black beans and corn create a hearty, gluten-free base. Make a batch of these for plant-based dinner. Or, throw a few on the grill for a summer party.
Medium | Servings: 8| Ready In: 5 minutes + soaking overnight | Yield: 1 cup Cashew Cream Cashews are soaked overnight and pureed with dates and cinnamon for a creamy, dairy-free dessert sauce. This pairs well with the charred flavor from broiled stone fruit like peaches and plums. Serve this healthy, plant-based recipe for a light, summer treat. Make extra vegan cashew cream for using over other baked fruits or even Banana I-Scream! Ingredients 1/2 cup raw cashews, soaked overnight 8 Peaches, Plums, Nectarines, or other Stone Fruit 8 dates 1/2 tablespoon cinnamon 1 teaspoon Vanilla Extract 1/2 cup water How It’s Done: To soak the Cashews: Cover the cashews with a couple of inches of water and soak overnight (or at least 6 hours) in the fridge. To Broil the Stone Fruit: Preheat your oven to Broiler setting, “Hi”. Remove the pits of the fruit and cut into large wedges. Place the fruit, cut-side-up, on a baking sheet. Place in the oven, on the top rack, right under the broiler. Broil for 5-6 minutes. To make the Cinnamon Cashew Cream: While the fruit broils, drain and rinse the soaked cashews. Place the cashews into a high-speed blender. Add the dates, cinnamon, vanilla, and 1/2 cup fresh water. Puree for 1-2 minutes, until completely smooth. To finish the dish: When the fruit is lightly charred, remove from the broiler. Plate the fruit and drizzle with Cashew Cinnamon Cream. Serve immediately. Chef Katie’s Tips: Other Flavor Variations: This Cashew
Easy | Servings: 10 | Ready In: 10 minutes | Yield: 5 cups Cauliflower and broccoli are quickly chopped in your food processor for this crunchy, satisfying raw salad. This vegan detox recipe is based off the best-selling Whole Foods Market version, naturally gluten-free and oil-free. Kelp granules add flavor and iodine, but you can omit. This makes a delicious, plant-based lunch or a healthy dinner side dish. Ingredients 2 stalks broccoli ½ head cauliflower florets (about 2 cups chopped) 1 large carrot 1 bunch parsley ¼ cup sunflower seeds ¼ cup raw pumpkin seeds ½ cup raisins ½ cup dried currants ¼ cup apple cider vinegar ¼ teaspoon sea salt ¼ teaspoon black pepper 2 tsp sea kelp granules How it’s Done: To prepare the vegetables: Peel the broccoli stalks and cut the stalk and florets into large chunks. Cut the cauliflower into large pieces. Peel the carrot and cut into 2-inch long pieces. Using your food processor: Set up the widest grate opening on your food processor. Shred the carrots in the food processor. Switch out the grater blade of the food processor to the slicer blade. Feed the broccoli and cauliflower through the food processor, shaving the veggies with the slicer blade. Remove and place in a large mixing bowl. Using a box grater and mandolin: Shred the carrot on a box grater, using the largest hole. Use a mandolin to slice the broccoli and cauliflower. I usually set my mandolin on “4” for this salad,
Delicious winter vegetables and hearty white Canary Beans come together for this satisfying Instapot Plant-Based Winter Vegetable Bean Soup. A quick oil-free sauté with dried spices creates the base for a flavorful vegetable broth. The Instapot Pressure Cooker makes easy work to finish the cooking, but you can also make this healthy vegan recipe on the stovetop or in a Slow Cooker.
This easy rice pilaf highlights the simple, delicious flavor of Anishinaabeg Manoomin Wild Rice. This whole grain is part of the Ark of Taste movement to preserve endangered foods. Rice is naturally gluten-free and full of healthy nutrition. This is an essential side dish for holidays and a go-to recipe for plant-based dinners.
Crunchy, creamy, spicy, sweet – this Quick Corn, Bean, Jicama, and Avocado Salad has it all! Give your typical guacamole recipe a boost with crunchy jicama, sweet corn, and healthy black beans. This oil-free, gluten-free vegan recipe is full of healthy plant-based Mexican flavor. Enjoy this has over chopped lettuce for a new take on taco salad, or serve as a dip for baked tortilla chips
This light, plant-based summer salad celebrates grilled corn and colorful easter egg radishes. Dressed with an oil-free combination of fresh lime juice and chili powder. A great recipe for CSA and farmer’s market produce!
