Make pasta alla puttanesca the easy way: in the Instant Pot. You add everything into the pot, program 4 minutes of pressure cooking, and walk away. Top it with vegan parmesan cheese, and you’ll never want to make it the old way again. This plant-based dish is also oil-free, which, in combination with whole-grain pasta makes it healthy, but not at the expense of tasting great.
Read MoreThis dish offers a great balance of textures and flavors. If you use store-bought vegan meatballs or if you have already made the meatballs, it’s a very quick meal (15-20 minutes max). This healthy, plant-based take on a meatball favorite is sure to please you and your fellow diners.
Read MoreMany vegan meatball recipes contain beans, which give the meatballs a soft, squishy texture. This recipe uses mushrooms, walnuts, and grated tempeh—held together with a little vital wheat gluten—to get a firm, chewy texture. These meatballs hold up very well in sauces or soups.
Read MoreSweet potatoes can be spiralized or julienned into fantastic noodles. They give zucchini and “Zoodles” a run for their money. What a great way to get the healthy benefits of sweet potatoes.
Read MoreWithout oil and sugar, this vegan take on the wraps made famous by P.F. Chang’s is incredibly delicious. Their wonderful play of textures and flavors hits the spot.
Read MoreThis Instant Pot technique result is a fluffy quinoa dish bursting with flavors and colors. It’s fun to put toppings on the table and let everyone build their own masterpiece.
Read MoreThis delicious plant-based curry is high on flavor and low on calories (about 165 calories per serving). You can customize it, using your favorite vegetables.
Read MoreAdding kale and chickpeas to this classic plant-based Italian pasta sauce gives it substance and so much more nutrition. I love the layers of textures and the bursts of flavors from the olives and capers.
Read MoreStuff baked potatoes with shepherd’s pie filling! This clever solution gets you all the same flavors but skips the oven and making the whipped potatoes.. A perfect plant-based entree.
Read MoreFor those times when you crave the flavor of Alfredo but you don’t need the butter, heavy cream, and parmesan cheese. This lovely plant-based substitute is healthy and delicious.
Read MoreCrispy taquitos with no oil? Yes, it can be done. Serve these plant-based treats with guacamole, salsa, and/or crema, and you’ve got a major party on your hands!
Read MoreThis no-oil “ground beef” substitute, with its chewy-crispy texture, can be used in tacos, burritos, tostadas, enchiladas, taquitos, or on nachos. They are the ultimate all-purpose ingredient for quick Mexican dishes.
Read MoreHere’s a ramen recipe that doesn’t take all day or require two dozen ingredients. It’s amazing what the miso and mushroom flavors do for the taste of this dish. From flat to full-bodied!
Read MoreFried rice without frying? Yes! Fried rice with brown rice? Yes again. You have to try this to believe it. Healthy and delicious.
Read MoreThe combination of mellow pintos and smoky chipotles makes this dish satisfying on its own or easily combined with other elements for a satisfying and super-healthy meal.
Read MoreWhole wheat flour tortillas bake up very nice so you can avoid oil for these beauties. These are as healthy as they are delicious.
Read MoreThis no-oil version of the classic Italian dish tastes delicious.. You get the full flavor of the original but this version saves more than 500 calories over the high-oil approaches.
Read MoreLove stuffed bell peppers but don’t like how much pepper you have to eat to get to the filling? Try this approach—cut the pepper into rings, stuff them, and roast them.
Read MoreThis is a family-friendly recipe and great for summer dinners. And only one pot to clean up! I found that green lentils work best because they hold their shape better than brown or red. Delicious!
Read MoreThis recipe is fast, easy, and delicious. In about 30 minutes you have a healthy, satisfying entree for dinner that the whole family will love.
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