This nice cream is a refreshing, dairy-free dessert that combines the creamy texture of bananas with the nutty richness of pistachios. Zesty orange flavor pairs beautifully with the aromatic notes of cardamom, creating a unique treat.
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These quick burritos check all the major plant-based boxes—legumes, grains, and veggies—and they taste great. Several of the ingredients are anti-inflammatory superstars. They can be made even more quickly with leftover sweet potatoes. Fast, easy, delicious, customizable—that’s a win, win, win, win!
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This salad is as healthy as it is beautiful. The mixture of textures and colors makes it a fantastic choice for special meals. With legumes, nuts, and fiber-filled fruits, it would also work for several days worth of filling lunches. You get an extra anti-inflammatory boost from red apples, dark grapes, pomegranate seeds and juice, walnuts, beans, celery, and dark leafy greens.
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This delicious no-oil, no-sugar plant-based fruit crisp gives you a delicious summer treat any time of the year with fresh or frozen berries. A two-stage baking approach ensures that the fruit is well cooked and the topping doesn’t burn. The recipe works for all berries, not just blueberries — you can make it your own.
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Stuffed dates are a great substitute for an unhealthy treat at the end of a meal or in the middle of the afternoon when your energy is flagging. The possibilities are endless. See this post for 9 fun plant-based combinations plus a list of two dozen toppings for a make-your-own creation.
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Here’s another way to roast vegetables without oil. This plant-based dish has it all—color, texture, and flavor. The beauty of acorn and Delicata squashes is that you can eat the peel. This provides additional nutrition and a nice textural contrast as you chew. These squash slices could form a main dish with some cooked grains and a flavorful sauce
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This plant-based chili’s flavor runs deep, a tough challenge for vegan chili recipes. You might not taste the cocoa powder or cinnamon, but they contribute to the complexity of this flavor profile. A little tahini lends it some creaminess, and cilantro and limes add bright notes at the end. As a bonus, this chili freezes well and makes at least 8 servings, meaning “Leftovers!,” one of my favorite words.
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This plant-based, vegan recipe for chili bean dip results in an irresistibly creamy dip that you’ll be tempted to use not just with tortilla chips, but also on top of cooked vegetables, grains, and for nachos and burritos. It comes together in less than 30 minutes, including the soaking time for cashews. It’s a must-try.
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This sugar-free, oil-free, plant-based granola features crunchy clusters, roasted nuts, and your choice of dried fruit. The genius ingredient is date syrup, but maple syrup can also be used. My favorite seasoning is orange zest and nutmeg, but other choices are provided. Eat it with berries and yogurt, milk, on smoothie bowls, in fruit parfaits, or just on its own. It’s addictive!
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The Waldorf salad was created for the first time over 125 years ago, but its appeal endures. In this version, fresh cherries add welcome contrasts in texture and taste to the apple, celery, and raisins. Additional variation ideas are provided.
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Enjoy the indulgence of mascarpone cheese without dairy! This plant-based, oil-free version achieves its rich, silky texture from cashews, which are blended until they are completely dissolved. The maple syrup lends sweetness, and the lemon juice and zest provide the tang. Small amounts of nutritional yeast and miso give it just a hint of cheesiness. Suggestions for ways to use this vegan mascarpone are included.
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This thick lentil soup, oil-free and plant-based, takes “comfort food” to a new healthy level. The layered flavors and textures make the soup interesting and satisfying. Combine it with a salad and baked potatoes, rice, or whole grain flour tortillas, and you’ve got yourself a delicious meal.
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If you don’t like hard, chewy vegan scrambled tofu, this is your recipe. Aquafaba (chickpea brine) is the secret. It lends frothiness and body to these plant-based “eggs” without causing them to burn or brown in the pan, and it’s also very low in fat. This recipe is inexpensive–especially compared to commercial egg substitutes–provides about 20 grams of protein per serving, and it’s quick to make. Can be made into a veggie scramble and tastes great on toast.
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These delicious oil-free crumbles are high in plant-based protein, use whole-food ingredients, and taste great. The nuts provide a wonderful contrasting texture and flavor to the tempeh, creating the complexity needed for the base of tacos, tostadas, nachos, or burritos. I provide a number of suggestions for using these crumbles in various dishes.
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This gluten-free, oil-free, plant-based burger has the two characteristics most needed in a good veggie burger: the right texture and an interesting flavor combination. Homemade vegan burgers with beans can be mushy, a real turn-off. These burgers get their structure from sturdy legumes, ground chia “eggs,” oatmeal, and seeds. The flavor comes from ketchup, mustard, and a good dose of dry spices.
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The filling is a snap to make in the air fryer ( oven directions provided too). It’s oil-free with delightful contrasting textures between the crispy chickpeas and the tender cauliflower. The swoon-worthy crema brings lime and cilantro flavors forward, all against the creaminess of blended raw cashews. Top this with a cabbage slaw and hot sauce, and you have a party in your mouth.
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This delicious plant-based stew comes from the unexpected combination of green lentils and millet. The curry flavoring here is on the mellow side, and softened even further by the miso. From a health standpoint this stew checks all the boxes: legumes, whole grains, and leafy greens. With a salad and optional bread, this stew makes a brilliant winter meal.
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This plant-based, gluten-free, oil-free cake shows that you can eat delicious sweets that are also healthy. You can make this in the oven or in the Instant Pot. No oil, refined sugar, eggs, or butter.
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This lovely plant-based curry is a snap to make in the Instant Pot. Pre-soaking the black-eyed peas means that all the ingredients will reach the right texture, without getting over-cooked, in 12 minutes of pressure. This method avoids the need for oil, which saves on fat and calories. Seasonings and heat level can be adjusted to taste. The curry freezes well.
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Most Indian restaurants serve tamarind sauce as a dipping sauce with appetizers. It has a delicious sweet and sour tang and makes any appetizer more interesting to eat. It goes very well on samosas, pakoras, flatbreads and, in my opinion, as a drizzle on curries as well. This oil- and sugar-free version helps keep the sauce light and healthy.
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