This 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 MoreA potato and a bit of cashew cream give this vegan version of cream of spinach soup some heft and creaminess. A whole pound of spinach is used here, but it quickly shrinks in bulk after it hits the hot broth.
Read MoreIt’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.
Read MoreThe 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.
Read MoreThis 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!
Read MoreThis Greek meatball sandwich gives the more ubiquitous Italian meatball sub a run for its money. The cucumber-based tzatziki sauce is addictive! Everyone can customize the toppings and make their sandwich unique.
Read MoreMany vegan meatballs fall apart or get water-logged if put into a soup. My vegan meatballs don’t do that. They hold up well in this soup. The combination of spinach and meatballs is brilliant!
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 MoreWhat 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.
Read MoreThis lovely, creamy dressing goes with salads of all kinds. It’s an easy, one-step recipe—just blend everything together. With no oil and no dairy, it’s super healthy and low-calorie. A win-win!
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 MoreThese 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.
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 MoreThis healthy and low-calorie plant-based soup (150 calories per 1.5-cup serving) makes for a perfect meal-starter to fill you up or a great lunch to have with a sandwich or soup.
Read MoreThe butternut squash in this plant-based side dish gets very tender with this no-oil, slow-bake approach. The spicing is subtle but very tasty.
Read MoreThese are so satisfying that you might forget they’re plant-based, without sugar or added butter or oil. Each of the three layers—crunchy bottom crust, caramel-like middle layer, and chocolate top—is tasty and filling.
Read MoreThe Instant Pot converts an inexpensive bag of dried pinto beans into about 5 cups of delicious, freezable refried beans. This healthy plant-based beans tastes just like Rosarita’s!
Read MoreThis wonderfully complex soup used to take over 24 hours with soaking time. Now it’s done in 90 minutes with the Instant Pot, mostly hands-off time. The subtle blend of spices will keep you coming back for more.
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