Fresh mushrooms are sliced and marinated with balsamic vinegar for this simple, oil-free salad. Creamy cannellini beans make this a hearty recipe. This is the perfect cold dish for a summer picnic.
Salads & Slaw
Oaxacan Mole Mexican Vegan Buddha Bowl
This spicy vegan Buddha bowl has Mexican flavor with Oaxacan Mole sauce. With oil-free roasted sweet potatoes, mushrooms, black beans, and black forbidden rice. A delicious, plant-based meal!
Continue Reading
Mains
Smoky Un-Beetable Beet and Black Bean Veggie Burgers
These smoky veggie burgers are un-beetable! With a hearty plant-based base of brown rice and black beans, they pack big flavor. Make a batch for a satisfying vegan dinner.
Continue Reading
Mains
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.
Continue Reading
Appetizer
Baked Polenta Discs with Vegan Wild Mushroom Ragout
Easy Appetizer: Polenta Discs Baked polenta discs are one of my favorite vessels to use for appetizers. You can buy a tube at almost any grocery store. Slice it up into 1/2-inch thick discs, bake them off, and you’re ready for topping. Because polenta is gluten-free and vegan, I can serve them to just about
Continue Reading
Mains
Oil-Free Sardinian Stuffed Vegan Eggplant
Medium | Servings: 4 | Ready In: 75 minutes | Yield: 4 Eggplant Halves Sardinian flavors like olives, basil, and fresh mint will take you straight to an Italian kitchen in this hearty, gluten-free, oil-free, vegan recipe. This makes for an easy, but impressive dinner entree – perfect for entertaining! Serve with Roasted Bell
