Healthy, Whole Foods, Plant-Based Vegan Recipes
If you make just one salad this fall, this is it! This recipe combines roasted Delicata squash, shredded Brussels Sprouts, toasted pecan, and dried cranberries. Top it all with a creamy, oil-free vegan Apple Cider Dressing. This makes the perfect plant-based lunch.
Your guide on the many types of fall and winter squash. How to pick one, how to cook it, and what’s the deal with all of the speckled colors? Plus lots of healthy, oil-free, plant-based vegan recipes.
How to cook oil-free roasted spaghetti squash tomato bowls. Easy recipe for oil-free recipe for a satisfying, whole foods, plant-based dinner.
Summer in a bowl! This grilled veggie quinoa bowl has a creamy dill dressing. It makes the perfect plant-based lunch. Oil-free, gluten-free, vegan.
Sweet corn on the cob, tender asparagus, and red bell pepper celebrate simple, fresh flavor. Grilling them adds a smoky char, reminiscent of summer. Plus, red quinoa adds healthy, plant-based protein. It all rests on a bed of baby greens. The colors of the garden come to the plate.
This oil-free vegan eggplant caponata recipe is a must-have for Italian foodies. With chunks of eggplant, olives, and capers in a thick tomato sauce, it is perfect for plant-based eating. A great dish for summer!
Grilled peaches, puffed sorghum, and an easy oil-free dressing celebrate the flavors of summer in this healthy vegan salad. Simple, light, and fresh!
Sweet juicy watermelon and heirloom tomatoes make the perfect pair. Pops of flavor from Sherry vinegar, toasted pine nuts, and fresh mint complete the dish. This oil-free vegan salad is summer, pure and simple.
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.
