These cookies are an updated, plant-based version of the shortbread cookies you had growing up. Pecans are the star ingredient! Make batches of the dough ahead of time and store in the freezer. Then, just slice and bake when you need them.
Desserts & Baked Goods
Best Creamy Vegan Pumpkin Spice Steel Cut Oatmeal
Creamy pumpkin spice oatmeal makes a satisfying plant-based breakfast. Using steel cut oats, this healthy vegan recipe is perfect for fall.
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Mains
Learn How to Cook Plant-Based, Oil-Free Roasted Spaghetti Squash Bowls with Cherry Tomatoes
How to cook oil-free roasted spaghetti squash tomato bowls. Easy recipe for oil-free recipe for a satisfying, whole foods, plant-based dinner.
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Sides & Snacks
Easy Vegan Chocolate Coconut Oat Balls
These vegan energy balls are packed with chocolate flavor. With only whole foods, plant-based ingredients. This makes an easy, healthy dessert!
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Salads & Slaw
Easy, Fresh, Oil-Free Black Bean Corn Fiesta Salad
This easy, healthy oil-free salad comes together quickly. With black beans, corn, avocado, cilantro, and jalapeno, this is satisfying and full of Southwest flavor! It makes the perfect plant-based lunch. Or, use for filling vegan lettuce cups. No more boring salads!
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Mains
Vegan Hearts of Palm Ceviche Salad
This vegan ceviche salad uses hearts of palm as a plant-based substitution for fish. Full of refreshing flavors and a spicy kick. Serve with oil-free baked chips for a delicious plant-based appetizer.
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Why Plants Rule
Summer Farmers Market: The Best Oil-Free, Plant-Based Vegan Recipes
Summer Farmer’s Market: The best oil-free plant-based vegan recipes. Using bell peppers, tomatoes, corn, green beans, zucchini, okra, watermelon, cherries
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Mains
West African Vegan Fonio Salad with Mango and Cashews
Fonio is a gluten-free whole grain that grows in West Africa. Similar to cous cous, it cooks quickly. Combine it with fresh mango and crunchy cashews for this simple vegan salad.
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Mains
Simple Lemon Mint Freekeh Salad with Chickpeas
Freekeh is a young green wheat that has been roasted and cracked. Traditionally found in Middle Eastern cuisine, it makes a satisfying base for this simple, plant-based grain salad. With fresh mint and an oil-free lemon dressing, this makes a delicious vegan lunch.
