No added oil, packed with fiber and an extra protein boost from cooked lentils 😊👩🏻‍🍳

➡️ https://maximalistvegan.com/sweet/pumpkin-chocolate-chip-muffins-lentils/

This oil-free curry is creamy without relying on coconut or cashew cream. A Vadouvan curry blend is ideal for this recipe but you can use any curry powder you like.

https://maximalistvegan.com/savory/vadouvan-red-lentil-curry-cherry-tomatoes/

Ingredients

• 4 cups water
• 1½ cup steel cut oats
• 1 to 1¼ cup strawberries, chopped (fresh or frozen)
• ⅓ cup dried goji berries
• ⅓ cup dates, thinly sliced*
• 2 Tbsp whole flaxseeds
• 2 tsp ground turmeric
• 1 tsp ground cardamom
• ¼ to ½ tsp ground black pepper** (optional)
• 1 cup plant milk (optional)
• ¼ cup slithered almonds for garnish (optional)

Instructions

1. Add 4 cups of water to a medium to large pot and place over high heat.
2. While the water in the pot is heating, add all ingredients except for the slithered almonds and plant milk to the water.
3. Bring to a boil and then reduce heat to low.
4. Simmer for 25 minutes, occasionally stirring to prevent ingredients from sticking to the bottom of the pot. You may need to add more liquid to achieve desired thickness and/ or to prevent sticking.
5. Remove from heat and allow to sit for 2 to 5 minutes before serving.
6. Serving Suggestions: Pour a little plant milk over each bowl and sprinkle with slithered almonds.
7. Makes 4 generous servings.

Notes

*Use any kind of date you like, but make sure to remove pits and hard bits and always slice before measuring dates. I like to use Deglet Nor.
**The black pepper helps your body to absorb the healthiest component in turmeric.

Here's the full recipe post https://maximalistvegan.com/sweet/strawberry-oats-goji-turmeric/

To be as strictly WFPB adherent as possible, I used hulled barley, but pearled works well to as do a number of other grains 🍄‍🟫 🌿

I think this recipe's good enough for company. It can be served as a plant-based main dish but also works as a side dish.

Ingredients

• 2 Tbsp hoisin sauce
• 2 Tbsp tahini
• 1 Tbsp sriracha sauce
• 1 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 1½ cup fresh pineapple cut into 1 inch cubes
• 1 medium carrot, finely chopped (about ½ cup)
• 4 cups bok choy, chopped (approximate ¾ lb)
• 1 to 2 Tbsp fresh garlic, minced
• 1 to 2 Tbsp fresh ginger, minced
• 3 to 4 oz (or 1 bunch) green onions, sliced (divided, lighter parts are added separately)
• 4 cups 'day old' cooked brown rice (refer to main recipe text for tips on how to select and prepare the rice)
• 1 cup shelled edamame
• ¼ cup vegetable broth or water for oil-free sautéing (probably not necessary if using a non stick cooking vessel)
• ½ cup cashews,* toasted or roasted, whole or pieces (refer to main recipe text for tips on how to toast raw cashews)
• ⅓ cup Thai basil* leaves, chopped (for garnish)

Instructions

Prepare Seasoning Mixture:

• Place hoisin sauce, tahini, sriracha sauce, soy sauce and rice vinegar in a small bowl. Stir together and set aside.

Oil-Free Sautéing:

1. For a visual guide to this process you can refer to the step by step photos in the main recipe text.
2. Place wok or cooking pot over medium high heat and place ¼ cup of vegetable stock or water nearby in case it's needed to prevent sticking.
3. Add chopped carrots and pineapple to the wok or pot and sauté, stirring constantly for 5 to 7 minutes until carrots are tender. If the carrots or pineapple begin to stick to the cooking surface add tiny amounts of stock or water.
4. To the carrots and pineapple in the wok or pot add the chopped bok choy, garlic, ginger and light colored portions of the sliced green onions. Sauté for 4 to 6 minutes stirring constantly until the bok choy shrinks down and the lighter colored portions of the bok choy are tender. If your veggies are sticking you can always tiny bits of broth or water as you go along.
5. To the vegetables in the pot add the cooked rice, shelled edamame and the seasoning mixture. Stir for 2 to 3 minutes until the seasoning mixture coats all the ingredients and the rice is heated all the way through.
6. Turn off heat and mix in the remaining green portions of the sliced green onions.

Serve:

• Top each serving of pineapple rice with cashews and chopped Thai basil. Another way to do it would be to sprinkle the cashews and chopped basil over the entire batch and then serve.

Check out blog post for ideas on substitutions and step by step photos https://maximalistvegan.com/savory/pineapple-rice-bok-choy-edamame/

Ingredients

• ⅔ cup raw unsalted cashews (whole or pieces)
• ¾ cup artichoke brine from a can* (water-based, no oil!)
• 4 Tbsp freshly squeezed lemon juice
• 2 to 3 garlic cloves** (think 2 to 3 teaspoons worth)
• 1 Tbsp Dijon mustard
• ⅛ to ¼ tsp black pepper
• ¼ tsp ground turmeric
• ¼ tsp salt (optional because there's already salt from the artichoke brine and capers)
• 1 Tbsp capers
• 2 tsp nori flakes***

Instructions

Pre-Soak Cashews

• Place raw cashews in a small bowl and cover with boiling water and let soak for at least 20 minutes if using whole cashes or at least 15 minutes if using pieces. Cashews can also be soaked in cold water for at least 2 hours or overnight. Read more about soaking cashews in the main recipe text.
• Strain soaked cashews discarding the water used for soaking.

Blitzing Phase 1

• Place strained cashews, artichoke brine, lemon juice, garlic cloves, Dijon mustard, black pepper, ground turmeric and salt (if using) in the bowl of a high speed blender.
• You can hold off on adding the salt until after you taste the finished dressing and decide if you need it.
• Process until smooth and creamy.

Blitzing Phase 2

• Add the capers and nori flakes to the creamy mixture in the blender.
• Pulse 3 or 4 quick times until the capers become small specs. Be careful not to over pulse.

Serve or Store

• Serve immediately or store in a sealed refrigerated container for up to 5 days.
• Note that this dressing gets thicker (in a good way) after it's been refrigerated for several hours.

Here's the full recipe post with even more details https://maximalistvegan.com/savory/vegan-caesar-dressing/

Skipping the oil makes this recipe ideal for volume eaters and you get plenty of caramelization from modest amounts of maple syrup and gochujang. Using sesame seeds instead of a sesame oil drizzle gives you some of the same nutty richness, but go ahead and drizzle some sesame oil on top if you prefer.

Ingredients

• 1-½ pounds Brussels sprouts (two 12 oz packages)
• 2 tablespoons maple syrup
• 1 tablespoon gochujang paste
• 1 teaspoon Dijon mustard
• 1 teaspoon soy sauce
• 1 teaspoon rice vinegar
• 2 tablespoons sesame seeds (any type)

Instructions

1. Cover baking sheet with a large piece of parchment paper and preheat oven to 400°
2. Your Brussels sprouts should be clean and dry. Chop off and discard darkened or large stems. If Brussels sprouts are big, cut them in half lengthwise. If they're small, leave them whole. A small Brussels sprout is the size of a large grape, and a big Brussels sprout is roughly the size of a golf ball. As you trim and chop your Brussels sprouts, quite a few leaves will come off. Save the loose leaves in a separate bowl and set them aside to use towards the end of this recipe. Place whole or halved Brussels sprouts in a large bowl and set aside.
3. In a small bowl combine the maple syrup, gochujang, soy sauce, rice vinegar and Dijon mustard to create the glaze. Be sure to stir until the glaze has a smooth consistency.
4. Pour glaze over the Brussels sprouts in the large bowl and toss with a large spoon or spatula until Brussels sprouts are evenly coated. Now you can either let Brussels sprouts marinade in the glaze for a few minutes, or up to a few hours, or you can proceed to the next step. Marinating is optional.
5. Spread the glazed Brussels sprouts and any glaze remaining in the bowl onto the parchment paper that's on the baking sheet and arrange in a single lager. It doesn't matter which side of the Brussels sprouts is up or down.
6. Place in the preheated oven and cook for 20 minutes taking them out once halfway through to turn over so that they cook evenly.
7. Take the pan out of the oven, add the loose leaves and toss so that the leaves get coated with the glaze.
8. Place the baking pan back in the oven and roast for another 10 minutes. If after ten minutes the Brussels sprouts don't look dark enough to you, leave them in for a few more minutes. They need to look a bit burnt to be good, but just how burnt is a matter of personal preference.
9. Remove from oven. While the Brussels sprouts are still on the parchment paper, sprinkle sesame seeds over them evenly and toss around one last time before serving.

Here's a link to the original recipe post https://maximalistvegan.com/savory/no-oil-roasted-brussels-sprouts-sweet-spicy-gochujang-maple/

Simple and incredibly refreshing salad that's truly summery. If you have access to vegan feta, you sprinkle can sprinkle some on top, but I think the salty brininess of the olives along and creamy avocado chunks make it just as good without relying on vegan cheese alternatives.

Here's the recipe which also contains suggestions for variations and substitutions https://maximalistvegan.com/savory/watermelon-quinoa-salad-with-kalamata-olives/

This is an easy flavorful oil-free vegan fusion recipe inspired by the flavors of Korean BBQ. You won’t miss the oil because gochujang and maple syrup caramelize the Brussels sprouts while sesame seeds add a rich nutty dimension.

Simple fresh ingredients highlighting the dramatic contrast between the juicy watermelon and salty briny Kalamata olives.

Here's the recipe which includes ideas for variations https://maximalistvegan.com/savory/watermelon-quinoa-salad-with-kalamata-olives/

Incredibly easy, flavorful and refreshing 🍉 🌿 😎

Incredibly refreshing, easy, oil-free 🍉 salad perfect for hot days 😎

Recipe link in the comments.

Love that traditional ratatouille happens to be vegan. Adding a whole grain makes it more of a main dish. Convenient canned crushed tomatoes make it saucy with less chopping.

Ingredients

• 1 onion, chopped
• 5 to 8 garlic cloves, minced
• 1 eggplant, cubed
• 1 zucchini, cubed
• 2 bell peppers, chopped (green or any color combination)
• 1 to 2 cups vegetable broth
• 1 can, 14.5 oz crushed tomatoes (petite diced or stewed are fine too)
• 1 tsp agave, or substitute with sugar or maple syrup (optional)
• 3 Tbsp fresh or dry thyme leaves (other herbs work too)
• 5 to 6 cups cooked farro
• salt and black pepper to taste (optional)

Instructions

• Pour about 3 tablespoons of vegetable stock into a large pot and bring to a boil over high heat keeping the remaining stock close at hand. When the stock starts to boil, add the onions and sauté for about 5 minutes or until onions are translucent. Add small amounts of stock as needed to keep onions from burning or sticking.
• Bring heat down to medium high and add the garlic, eggplant, zucchini, and bell peppers. Sauté for vegetables for approximately 15 minutes until the eggplant and zucchini are soft all the way through, adding stock a little bit at a time to keep vegetables from sticking. Just how much to cook your ratatouille vegetables is a matter of personal preference. I like mine very soft.
• When your vegetables are cooked to your liking, add the canned tomatoes, agave (if using) and thyme leaves. Cook mixture for another 5 to 10 minutes until you have a fairly thick stew.
• Add cooked farro to the pot and mix it with the stewed vegetables.
• Season with salt and black pepper and serve.

Suggested Toppings

• Vegan feta or parmesan
• Roasted chickpeas
• Crunchy seed and nut parmesan-like topping

Full ratatouille farro recipe link in the comments

Half of the seasoning are baked into the roasted vegetables and chickpeas with a glaze and the rest incorporated into an easy no cook peanut sauce. I used wide brown rice pho noodles but you can make this dish with an long noodle you like. Recipe here

My favorite brownie recipe also happens to be healthy and packed with protein and fiber. I use homemade gf oat flour and dairy free gf chocolate chunks made from a good chocolate bar. This batch is tree nut free but they're great with walnuts or pecans. The processed dates don't just sweeten, they work as a binder and also as a partial oil substitute.

A can of chickpeas is one of the most versatile food items on this planet. This is an asian fusion dish where you wouldn't normally expect chickpeas but they fit right in. I roast the chickpeas in the oven along with all the other veggies (see photo) and use some of the aquafaba from the can to make a healthy roasting glaze.