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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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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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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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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