This plant-based broccoli soup uses nutritional yeast to get that cheesy flavor and cashews for creaminess. Filling, delicious, and healthy, this soup hits the bulls-eye.
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With no added sugars or fats, this dip has an indulgent flavor that's addicting. You could use it on lots of things--toast, cake, ice cream, rice cakes... With a nice assortment of fruit it makes a healthy but very satisfying dessert.
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Goodbye, Campbell’s! This recipe is no copycat. It soars beyond the canned brands. The cashews give it creaminess without overwhelming the tomatoes. Once you’ve made this plant-based, oil-free version of cream of tomato soup, you’ll never want to go back.
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Trader Joe’s uses milk in its tomato and red pepper soup. Cashews make a great substitute for milk, and with a few other pantry items you can make your own tasty and filling plant-based soup.
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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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Without oil or butter, this plant-based gravy is healthy, whole-food, robust, and creamy. It goes with so many dishes. (It also freezes well.) You can play with the spices and herbs as you like.
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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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This plant-based pot pie takes a little work, but it’s so worth it. It’s chock full of vegetables, including potatoes, mushrooms, carrots, and peas. Makes a great Thanksgiving entree.
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I like the way the California olives cut into the sharpness of the Greek olives--I've found that this mildness makes the spread more appealing to non-hard-core Greek olive lovers. The substitution of tahini for olive results in a lovely, creamy no-oil spread.
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Recipes with eggplant usually call for loads of oil. I used my broiling method to cook the eggplant with only light sprays on both sides. The rest of the recipe brings classic Indian spices and ingredients to the party for a delicious curry.
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Raw cashew milk substitutes for coconut milk and matches the taste and creaminess. You save a lot of saturated fat that way making this a healthy plant-based dish. You can choose your own favorite vegetables and proteins and make it your own.
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The secret of this dish is the lemony-briny flavors in the kale pesto. The pasta and zucchini serve as an excellent base, although you could go all-pasta, all-zucchini, pasta-and-potatoes, or other bases that I haven't thought of.
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These are the perfect plant-based centerpiece for Thanksgiving, but they’re great all year round. Baked and not pan-fried, they contain no oil. The autumn spices can be changed up to reflect the season…or your current mood.
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This is my plant-based Thanksgiving entree. Its mild flavors are perfect for Thanksgiving, but "mild" shouldn't be confused with "boring." Many succotashes are made on the stove, but this one is baked, with cashew cream, flaxseed meal, and a creative mix of spices and herbs holding everything together deliciously, without oil or butter..
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These smooth, fluffy potatoes—plant-based without oil or butter—taste fabulous! The trick is the method, and I find that my Kitchen Aid mixer is the key.
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This plant-based soup gets rave reviews all around. Fresh cashew milk substitutes for the cream. In combination with the potatoes, the cashew milk provides a thick, creamy chowder-like texture without added butter or oil.
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This nutty, caper-y, lemony plant-based pesto slathered on toast, hot pasta, boiled potatoes, broiled eggplant just works. And you don’t need oil to get this creamy pesto.
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This is a great dish for using your farmers' market greens! This is downright healthy, even as Thai food goes. The peanuts, jalapeño, and cilantro combine with the bitter broccoli rabe or mustard greens for a bracing and delicious plant-based, oil-free entree.
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This sauce is a real omnivore-pleaser. It always gets rave reviews. It’s tasty on pasta, grains, roasted vegetables, or even shredded raw vegetables…or a combination of them in a big bowl. It’s a great way to go heavy on vegetables for dinner. There is no oil or other added fat in this recipe.
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