The soy curls bring a welcome contrasting texture to the rice and vegetables in this bowl. The curls are chewy and bursting with barbecue flavor. You can make this bowl your own with your choice of grain, vegetables, toppings, and sauce.
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Try this plant-based, oil-free version of ranch dressing for the classic flavor along with the creamy texture. The dressing can be used as a dip for vegetables or on any number of salads — from lettuce to chopped salad to cabbage slaws.
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These plant-based cookie bars are bursting with flavor. They contain no sugar, no butter, or other processed ingredients, but you wouldn’t guess that. The cardamom, orange, and cranberry complement each other deliciously well. These would be especially good for a healthy winter holiday treat.
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These nuts make any salad more special and impressive. The sweet-salty-spicy (not necessarily fiery) flavors add an outsized impact to salads of all kinds. These clusters would be great for a salad served as an entree, perhaps a green salad with added roasted butternut squash. Plant-based and made without oil, these nuts are also good for your health.
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With smoothness from tahini or almond butter, sweetness from maple syrup, and “bite” from balsamic vinegar and Dijon mustard, this dressing tastes as good as the tastiest creamy balsamic dressings out there and has a lot fewer calories and grams of fat (per two Tablespoons, this no-oil vinaigrette has 35 calories and 2 grams of fat; Kraft balsamic dressing has 90 calories and 8 grams of fat in two Tablespoons).
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What’s not to like? That gorgeous deep orange color, the subtle chai spices, the creaminess of the (nondairy) milk. Finding some of the ingredients might be challenging if you don’t already have them, but once you’ve found them (locally or online), you’ll have them for many cups thereafter. Powered spices just won’t do.
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Here’s a simple, classic-tasting Caesar dressing when you want the sharpness of vinegar and Dijon along with the brininess of — not anchovies in this case — capers. This no-oil dressing saves calories and fat. If you make your croutons in the air fryer, you can achieve a completely oil-free Caesar!
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Eggplant, zucchini, and other summer squash are sometimes hard to include in a stir-fry. To get these vegetables cooked well and avoid using oil, I broil the vegetables with a tahini-water mixture instead of stir-frying them. The textures and flavors are spot-on. Everything is cooked right, without mushiness, and the flavor combination is divine.
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This vegan universal stir-fry sauce, made without oil, goes with so many different vegetable and tofu/tempeh combinations. You can play with flavors using this as a base — you can add sesame flavors, peanuts, chilis, more garlic, etc. Have a jar of this in your fridge, and you’ll be able to whip up a stir-fry in no time!
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For this summer entree salad, you can use whatever cooked grain you like, whatever kinds of grilled vegetables, and your choices of greens and dressing. The smokiness of the grilled vegetables and the roasted red pepper dressing give this its unique character. This plant-based salad ticks all the boxes on nutrition as well: healthy grains, vegetables, protein (from quinoa), seeds (from tahini), and dark leafy greens.
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Rolling zucchini ribbons into spirals stuffed with vegan ricotta cheese makes for a perfect casserole. Baked in a simple marinara sauce, with vegan parmesan on top, these spirals taste like lasagna, but without the bulky noodles.
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This simple-to-make plant-based black bean soup is the epitome of the saying “the whole is greater than the sum of its parts.” So few ingredients, so much tasty satisfaction. Plus, it’s low in fat (no oil used) and very high in fiber, which has been shown to offer many health benefits.
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Healthy cookie dough? It can be done. This recipes contains no added sugar, oil, butter, or eggs. The main ingredients are dates, chickpeas, oat flour, and pecans. The chilled dough has a texture so close to regular cookie dough, it might bring a smile to your face.
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It’s hard to imagine cilantro, peanut butter, and flaked coconut coming together into such a tasty sauce, but they do. With no oil, this sauce is also super healthy. It goes with everything, including rice, noodles, proteins, baked potatoes, and other vegetables.
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The classic New Orleans muffuletta sandwich is tasty but not healthy, with its mounds of cold cuts and sliced cheeses. I make this healthier, vegan version, featuring all the flavors of the olive salad and layered with roasted red pepper, baked tofu, and roasted cauliflower.
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This no-oil version of the New Orleans-inspired muffuletta olive salad is tasty on cauliflower steaks, grains, proteins, vegetables, and, of course, the famous muffuletta sandwich. There are many variations of muffuletta olive salad. This one is relatively mild, without pickled vegetables. If you love olives, you’ll likely love this salad!
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What a great way to make no-oil croutons, and so fast! The air fryer makes it easy, and aquafaba, the liquid in cans of chickpeas help the spices stick to the bread cubes. Oven instructions are also provided.
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Without 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.
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These neon-pink pickle slices look great … and taste even better. Pickled onion slices are great on Mexican-inspired dishes, but also on all kinds of salads, sides, and entrees.
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This 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.
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