Healthy, Plant-Based Vegan Recipes
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.
Sweet corn, juicy tomato, and healthy avocado come together in this 5-minute plant-based salad. Great for a quick, raw vegan lunch.
Sweet, fresh peas are the star of this easy summer salad! Corn and mint highlight the light flavors in this healthy plant-based recipe. Radish adds a peppery kick. A farmer’s market delight!
This easy crunchy kohlrabi slaw recipe quickly comes together. A light, oil-free, low-calorie dressing comes from ground flaxseeed. Fresh and healthy!
Walnuts and mushrooms substitute ground meat for this raw, vegan Mexican taco recipe. Serve in lettuce cups for a healthy, plant-based meal.
Sweet mango, healthy black beans, and spicy flavor come together in this easy, 5-minute plant-based salad. Great for a quick vegan lunch.
Superfoods unite! This creamy, delicious dessert gets healthy antioxidants from chia seeds and cocoa. Full of chocolate mocha flavor, this makes an easy vegan dessert or a quick midday snack. Top it with fresh fruit and coconut flakes for a sweet plant-based treat.
This healthy, oil-free gazpacho soup recipe uses fresh heirloom Kumato tomatoes. Enjoy this light, summer dish for an easy, quick plant-based meal.
Sea Vegetables Sea Vegetables. Yes, it’s a thing. In Japanese cuisine, seaweed has been used for centuries. A sheet of kelp is simmered in water for a flavored broth called dashi. Nori sheets are the thin, black sheets used for rolling sushi, onigiri and maki. Seaweed is baked for “crackers” and sprinkled over salads and
