• Baked Oil-Free Spanish Spicy Patatas Bravas

    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.

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  • 5-Minute Raw Corn Tomato Basil Salad

    Sweet corn, juicy tomato, and healthy avocado come together in this 5-minute plant-based salad. Great for a quick, raw vegan lunch.

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  • 5-Minute Raw Walnut Mushroom Vegan Tacos

    Walnuts and mushrooms substitute ground meat for this raw, vegan Mexican taco recipe. Serve in lettuce cups for a healthy, plant-based meal.

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  • Mini Vegan Barbecue Lentil Loaves

    Vegan Barbecue Lentil Loaf Vegan lentil loaf recipes often focus on the winter holidays. They’ll aim to give plant-based eaters an alternative when the turkey is roasting. However, lentil loaf is delicious throughout the year. The beauty of the dish is that you can change the spices and flavors to fit the season. You can

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  • Slow-Roasted Strawberry Bibb Salad with Strawberry Balsamic Dressing

    Sweet, juicy strawberries, toasted almonds, and crunchy Bibb lettuce come together in this light, summer salad recipe. An oil-free vegan strawberry balsamic dressing has delicious, healthy flavor.

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  • Vegan Tofu Lemon Curd with Berries

    Silken tofu, dried dates, and fresh lemon come together for this healthy, plant-based vegan dessert recipe. Top with fresh berries. Perfect for 4th of July summer parties.

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  • Roasted Garlic Shallot Plant-Based “Buttah”: Vegan Butter Substitute

    Roasted garlic, shallots, and creamy cashews create a healthy plant-based substitute for butter. This vegan recipe is full of rich, satisfying flavor. Spread it onto toast or use it as a dairy-free substitute for sour cream.

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  • Roasted Garlic White Bean Spread

    Roasted garlic and creamy white cannellini beans come together for this healthy, oil-free dip. Use it as a plant-based substitute for mayo or sour cream. Or serve with veggies for an easy vegan snack.

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  • Oil-Free Sun-Dried Tomato Pesto

    Easy |  Servings: 8  |  Ready In: 5 minutes |  Yield: about 2  cups Sun-dried tomatoes are bursting with bright flavor for this easy vegan pesto.  Almonds provide a creamy, oil-free base.  This quick plant-based recipe comes together in just 5 minutes.  Spread it on Whole Wheat Flatbread, Chickpea Garden Burgers, or Super Green Quinoa

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