Easy baked sweet potatoes can make for a quick lunch or dinner. Combine them with leftover soup or salad, and you’ve got a meal.
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This savory plant-based recipe results in beautiful, tasty sweet potato cakes with a light texture. They're perfect as a main dish or a side dish, and they're baked, not fried.
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Some dishes are just homey and good. Scalloped corn, like its close relation scalloped potatoes, is one of them. Blended cashews made into a white sauce provide an excellent substitute for a traditional dairy-based white sauce.
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These three “sisters”—corn, squash, and beans—taste delicious together. This fast and easy approach yields delicious quesadillas in less than 30 minutes.
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This lovely curry makes good use of home gardens’ harvests—eggplant and summer squash. I like to serve this curry with baked Indian fritters.
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Zucchini “noodles” cook quickly, making for a fast dinner. Pair it with a no-oil pesto and you’ve got a delicious, satisfying, healthy dish that’s light on calories.
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These fritters are very much like pakora appetizers at Indian restaurants. Baking them rather than deep-frying makes them a lot healthier.
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These gluten-free black bean burgers have incredible texture and taste without any added oil. The burgers are baked rather than pan-fried, which not only saves on oil but also eliminates time standing at the stove. They freeze well and go with lots of toppings.
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Mushrooms and ricotta cheese couldn’t be more complementary: earthy vs. sharp, chewy vs. creamy, brown vs. white. Throw in tomatoes and Italian spices, and you’ve got a delicious party going on inside the folded-over pizza crust.
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Your friends and family won’t miss the meat with this lasagna. The cashew-based ricotta is the key, and it’s super-delicious.
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Yes, you can make eggplant parmigiana without oil! Roasting the eggplant slices releases their flavor and keeps the dish clean-tasting. Light and delicious, this Parmigiana will please the eggplant lovers among us.
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Whether you’re a new cook, experienced, or a plant-based expert, there’s a vegan pizza for you. You’ll be well rewarded for your efforts. Use my guide to choose your crust, sauce, and toppings.
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This creamy oil-free, plant-based ricotta tastes excellent and a lot like its dairy equivalent. It works well on pizzas, in calzones, in lasagna, on bruschetta and open-faced sandwiches, and in many other recipes.
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The difference between this recipe and most vegan Parmesan cheese recipes is the addition of a little miso paste. The miso adds a salty umami undertone that works well with the nutritional yeast to mimic Parmesan.
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These verde enchiladas are easy and quick—they’re folded rather than rolled and then go right onto the plates. They keep their shape, look fantastic, and taste divine.
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This excellent curry is surprisingly flavorful, given the simplicity of the recipe. The spices’ aroma fills up the kitchen and makes your mouth water while you’re cooking the dish.
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Make these gorgeous pesto-stuffed pasta shells for an elegant vegan dinner. The pan sauce, with a hint of white wine, adds savory goodness.
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Using raw cashews instead of coconut milk, you save 12 grams of saturated fat per serving. This plant-based curry is rich and delicious, and it comes together in about 30 minutes.
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This gorgeous and deeply tasty plant-based pie, made without oil or butter, gets its power from perfectly whipped russet potatoes and a wine-infused dark gravy that mingles with lentils and a host of chopped vegetables.
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This plant-based version of General Tso’s is significantly healthier than the original—no meat, no deep-frying, no oil in the sauce, a whole-food-based chicken substitute, and dates instead of sugar in the sauce. A guilt-free, incredibly delicious General’s!
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