Sweet Asian Japanese Yam Fries are baked until golden brown. Serve them with a spicy, oil-free Avocado Wasabi Vegan Aioli. This makes the ultimate side for plant-based Korean Beet Teriyaki Burgers.
Sides & Snacks
Baked Oil-Free Spanish Spicy Patatas Bravas
An oil-free, plant-based recipe for the classic Spanish tapas dish. Yukon Gold potatoes roast to crispy perfection. Served with a spicy tomato sauce.
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Breakfast
Easy Overnight Mixed Berry Oats in Mason Jars
Easy, overnight berry oat jars make a healthy start to your day! Prep a batch on the weekend for quick, travel-friendly, plant-based vegan breakfasts.
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Mains
Summer Squash Farmer’s Market Legume Rice Risotto
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.
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Salads & Slaw
5-Minute Raw Corn Tomato Basil Salad
Sweet corn, juicy tomato, and healthy avocado come together in this 5-minute plant-based salad. Great for a quick, raw vegan lunch.
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Salads & Slaw
Fresh Sugar Snap Pea Salad with Radish, Corn, and Mint
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!
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Salads & Slaw
Easy, Light Kohlrabi Slaw
This easy crunchy kohlrabi slaw recipe quickly comes together. A light, oil-free, low-calorie dressing comes from ground flaxseeed. Fresh and healthy!
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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.
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Salads & Slaw
5-Minute Mango Black Bean Salad
Sweet mango, healthy black beans, and spicy flavor come together in this easy, 5-minute plant-based salad. Great for a quick vegan lunch.
