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.
Firm tofu replaces eggs for this plant-based frittata. Healthy vegetables are oil-free sautéed. An essential vegan breakfast recipe.
A collection of healthy, plant-based summer soup recipes. Includes creamy vegan soups, cold soups, and chunky chowders. All oil-free.
Easy | Servings: 4 | Ready In: 5 minutes | Yield: about 1/2 cup Tahini is made from ground sesame seeds. If offers a creamy base for this simple oil-free dressing. Spiced with bold flavors from cumin, chili powder, and cayenne, this easy plant-based recipe will become your go-to for quick sauces. Use it on
Medium | Servings: 4 | Ready In: 70 minutes | Yield: 4 big bowls This Buddha Bowl is loaded with all of your favorite plant-based superfoods. Quinoa, kale, and roasted sweet potatoes set the stage for Crunchy Chickpeas and an oil-free Spiced Tahini Dressing. A delicious blend of flavors and interesting textures, this gluten-free vegan
Healthy, Plant-Based Garden Veggie Burgers These healthy, plant-based veggie burgers celebrate the flavors of summer. Farmer’s Market garden vegetables zucchini and sweet bell pepper combine with fresh herbs. Protein-packed chickpeas create a hearty, gluten-free base. Make a batch of these for plant-based dinner. Or, throw a few on the grill for a summer party. You’ll
Medium | Servings: 6 | Ready In: 25 minutes | Yield: 8 cups Charred summer zucchini and yellow squash pair with quinoa, basil, and mint, for a delicious, gluten-free salad. This is oil-free vegan recipe is packed with healthy protein and the flavors of summer. Enjoy with Sweet Potato Fries, Sweet Corn Succotash and
Medium | Servings: 12 | Ready In: 80 minutes | Yield: 12 muffins, 1 big loaf, or 3 mini loaves When the peak of summer gives you a surplus of zucchini, it’s time to bake bread. Cinnamon and nutmeg add interesting spice while oat flour creates a fluffier texture. Toast this vegan, whole grain,
Medium | Servings: 4 | Ready In: 70 minutes | Yield: 8 zucchini Cracked wheat, aka Bulgur, makes for a light, nutritious stuffing in this summer-inspired dish. You can use this wholegrain stuffing for other vegetables like bell peppers, Chinese eggplant, and yellow summer squash. Packed with healthy fiber and