This healthy, vegan dinner was inspired by the beautiful summer squash, zucchini, and other vegetables at Chicago’s Green City Farmer’s Market. Eat Banza’s legume rice is loaded with plant-based protein, making a hearty base for this easy, oil-free recipe. This one-pot meal makes the perfect weeknight meal.
Firm tofu replaces eggs for this plant-based frittata. Healthy vegetables are oil-free sautéed. An essential vegan breakfast recipe.
Easy | Servings: 4 | Ready In: 20 minutes | Yield: about 4-5 cups Long, slender Chinese eggplant cooks fast for this easy weeknight dinner. Authentic Chinese flavor comes from ginger, garlic, and a kick from red chili. If you crave bold Asian flavors, this gluten-free, oil-free vegan dinner is for you.
Medium | Servings: 2 | Ready In: 30minutes | Yield: 1 big frittata Chickpea Flour creates a healthy, vegan batter that can be used to replace eggs for this plant-based recipe. Summer vegetables are lightly sautéed with Italian herbs oil-free flavor. Serve this frittata for an elegant, gluten-free brunch or healthy breakfast. Add a side