Healthy, Whole Foods, Plant-Based Vegan Recipes
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
Asian Adzuki Beans and a simple peanut dressing come together in this 5-minute vegan recipe. This salad is full of plant-based protein and vegetarian fiber.
Cooked low and slow, stewed zucchini and yellow squash melts to sweet, simple goodness. Fresh basil and mint add bight herbal flavor. Great summer garden recipe. Oil-free, whole foods, plant-based.
This oil-free recipe for Vegan Lemony Kale Rigatoni Pasta combines dark kale with creamy white beans and crunchy pistachios. Whole wheat rigatoni works great to hold the lemony white wine sauce, but you can also use brown rice pasta shells for a gluten-free version. A quick and satisfying weeknight dinner!
Medium | Servings: 4 | Ready In: 90 minutes (+ soaking beans) | Yield: 6 cups Stew Tagine gets its name from the Moroccan conical cooking vessel in which it is traditionally made. This gluten-free recipe just requires one pot, making it an easy way to impart unique, international flavors. This healthy, vegan, fat-free stew is
Easy| Servings: 6 | Ready In: 30 minutes | Yield: 8 cups soup Chana Masala literally translates to “Chickpea Spices”. A warming, comforting mix of aromatic spices like cumin, ginger, and turmeric flavor this classic Indian dish. This oil-free vegan recipe is full of healthy protein for hearty satisfaction. Use this easy recipe to start
Hearty cabbage gets sweet and tender after long cooking in this easy plant-based Slow Cooker soup. With savory flavors from carrot, onion, and tomato paste, this simple oil-free vegan recipe is deliciously satisfying. Make a big batch and freeze extras for healthy meals all winter.
This vegan oil-free recipe is based on the classic Italian Beans ‘n Greens Soup. Its name comes from the dark Cavolo Nero kale (aka Tuscan, Lacinato, or Dino kale), but you can use any dark greens like escarole, spinach, or arugula. Hearty, satisfying, and easy to make — this is a pantry go-to.
Easy | Servings: 6 | Ready In: 15 minutes | Yield: 8 cups Red kidney beans, garbanzos, and fresh green beans come together with an easy, fat-free Sherry dressing in this classic Italian salad. This makes a great dish for entertaining or serve with baked potatoes for a quick, healthy weeknight dinner. Bright flavor meets gluten-free, vegan nutrition.
