This might just be the healthiest soup I've ever had and it can be served as a main dish. Ingredients like frozen peas and kale, plus the fact you can use canned beans make it convenient.

https://maximalistvegan.com/savory/kale-zucchini-millet-soup/utm_source=rdt

This recipe can be completely oil-free or you can use a little oil if you prefer. Either way, it's a lighter and super nourishing alternative to restaurant fried rice.

https://maximalistvegan.com/savory/pineapple-rice-bok-choy-edamame/?utm_source=rdt

TVP is an easy affordable way to get the right texture while three sausage-like herbs provide all the flavor. If you prefer to use crumpled up store-bought vegan sausage for this gravy, that works just as well. The deep meaty umami flavor and color comes from traditional red miso. This is a gluten-free recipe.

https://maximalistvegan.com/savory/mushroom-sausage-gravy/?utm_source=rdt

This gravy is made with TVP and herbs instead of using a store-bought sausage alternative but if you prefer to use your favorite vegan sausage, you can make it that way too.

https://maximalistvegan.com/savory/mushroom-sausage-gravy/?utm_source=rdt

I use my blender to create the liquid part of a date, sweet potato and apple sauce sweetened batter. The sweetening ingredients simultaneously work as oil and egg substitutes.

https://maximalistvegan.com/sweet/vegan-sweet-potato-cranberry-muffins/?utm_source=rdt

Did you know you can get lactic acid from plants and use it to add dairy-like tartness to vegan recipes?

In food production, lactic acid is often used as a preservative and/or a flavoring agent. Though not available in traditional grocery stores, plant-sourced lactic acid powder can be ordered online and used in plant-based home cooking to balance the flavor of sweet and savory dishes while adding a tang that’s reminiscent of natural dairy flavor. Many vegan recipes use vinegar or citrus juice for an acidic counterbalance to other flavors. Lactic acid does the same thing but in a way that more closely resembles traditional cuisine. Used in very small amounts, plant-based lactic acid can be more subtle than vinegar or citrus juice. Adding just a pinch to vegan gravy, for example, will enhance the creamy umami experience without interfering with other flavors in the way that vinegar or citrus might. It can also be used in addition to vinegar or citrus to create a more complex flavor palette.

For a deeper dive, I've just published and ingredient spotlight post about plant-based lactic acid and how I use it in my own cooking https://maximalistvegan.com/knowhowandwhat/lactic-acid/?utm_source=rdt

Easy, very nourishing soup that can be made without oil.

• 5 to 6 cups vegetable stock, the amount depends on thickness desired (I use 2 to 3 bouillon cubes dissolved in water)
• 1 onion, chopped
• 3 to 8 garlic cloves, chopped (or 1 to 2 tablespoons of chopped garlic)
• 2 large celery stalks, sliced
• 1 medium-large zucchini, sliced (approximately 1½ cups sliced zucchini)
• 16 oz frozen broccoli florets (or the same amount of fresh broccoli)
• 1½ cup frozen peas (or the same amount of fresh peas)
• 1 large potato, chopped* (about ¾ to 1 cup chopped potato)
• 2 bay leaves (optional)
• 1 Tbsp nutritional yeast
• 1 tsp dried thyme
• 2 to 3 Tbsp fresh lemon juice (to taste)
• plant-based sour cream or plain unsweetened yogurt for garnish (optional)

Instructions

• Pour 2 to 3 tablespoons of vegetable stock into a large pot and bring to a rolling boil over high heat, keeping more stock close at hand.
• Add onions to pot, lower heat to medium-high, and sauté for 5 to 6 minutes until onions become translucent, adding a little bit of stock at a time, as needed, to keep onions from burning and sticking.
• Add celery, garlic and zucchini to the onions in the pot and sauté for another 10 to 12 minutes until the zucchini is very soft. Continue to add vegetable stock a little at a time as needed to prevent burning and/or sticking sticking.
• Add sliced broccoli, peas and potatoes to the sautéd veggies in the pot and sauté for another 3 or 4 minutes, adding vegetable stock as needed to prevent sticking. Note that the broccoli and peas don't need to be thawed before being added.
• Add the remaining stock, bay leaves (if using), thyme and nutritional yeast to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, until the the potatoes are soft all the way through.
• Turn off heat. Remove bay leaves (if using) then without removing the soup from the pot, use an immersion blender to process soup until smooth.**
• Add 2 tablespoons of lemon juice, season with salt and pepper to taste. Taste the soup to decide if you want to add more lemon juice and serve.
• Optional: garnish each serving with 1 to 3 teaspoons of simple lemon cashew cream, plant-based sour cream or plain unsweetened plant-based yogurt.
• Makes 6 generous servings.

Notes

*The potato does not necessarily need to be peeled. Peeling it will make the soup prettier and greener. Leaving it unpeeled ads fiber and other nutrients to the recipe.
**You could make this soup using a stand alone blender or food processor instead, but it’s a bit of extra work because you would have to let the soup cool a bit first then run it through in batches. Another way is to strain out all the vegetables, puree them separately from the rest of the broth, then mix them back into the broth and reheat.

Post link with step by step photos https://maximalistvegan.com/savory/broccoli-pea-soup/?utm_source=rdt

This recipe was designed to be oil-free for folks following a no oil approach to plant based cooking, but you can adapt it to stir frying with oil instead of broth as you see fit. It works well for other thick stemmed leafy greens such as broccoli rabe (the closest) kale or collard greens.

• 1 lb Chinese broccoli (aka Gai lan)
• 1 tsp cornstarch
• ½ cup vegetable stock or water (divided)
• 2 Tbsp vegan oyster sauce
• 2 tsp low sodium soy sauce*
• 1 tsp maple syrup (or sub with sugar or agave syrup)
• 8 radishes, sliced
• 2 Tbsp minced fresh garlic
• 1 Tbsp minced fresh ginger
• 1 Tbsp sesame seeds

Boil Water for Blanching Chinese Broccoli

• Fill a large pot about ⅔ full of water** and bring to a boil while you prep the Chinese broccoli.

Prep Chinese Broccoli

• Carefully wash Chinese broccoli and trim off tough ends.
• Remove leaves from stems and chop them crosswise into medium-large pieces (approximately 3 inches). Cut the stems of the stems lengthwise so that no piece is wider than ½ inch, then chop stems into 2 to 3 inch pieces.
• Add chopped leaves and stems to boiling water and cook for about 2 minutes or until the stems are tender but still bright green. Using a large colander, strain Chinese broccoli then place over a clean tower or dishcloth to absorb excess water.

Prep Sauce

• In a small bowl, mix cornstarch with 1 teaspoon of water to create a slurry. Then add ¼ cup of vegetable stock (or water), vegan oyster sauce, low sodium soy sauce and maple syrup. Stir and set aside sauce mixture.

Stir Fry

• Place a large skillet or wok over medium high heat and have the remaining ¼ cup of vegetable stock or water close at hand.
• Pour about 1 tablespoon of vegetable stock or water into the skillet. When the water starts boiling, add radish slices and sauté stirring constantly for about 2 minutes. While you stir, add tiny bits of liquid whenever the radish slices start to burn or stick.
• Add minced garlic and ginger and sauté for another 2 minutes stirring constantly until fragrant. While you stir, continue to add tiny bits of liquid as needed to prevent burning or sticking.
• Now add sauce mixture to the ingredients in the wok or skillet. Cook until sauce bubbles and thickens, about 2 to 3 minutes.
• Turn off heat and add blanched Chinese broccoli.
• Stir until all ingredients are combined.

Serve

• Sprinkle stir fry with sesame seeds and serve.

Notes

*I recommend low sodium soy sauce not just for health reasons but because this dish is already quite salty. Coconut aminos would also be a good alternative.
**You can add salt to the water if you prefer. I don’t like to salt the water because this dish is already quite salty.

Link to full recipe with step by step photos https://maximalistvegan.com/savory/chinese-broccoli-radish-vegan-oyster-sauce/?utm_source=rdt

This version is not traditional but tastes like it is with a little extra thickness that makes it great for sandwiches and wraps https://maximalistvegan.com/savory/baba-ganoush/?utm_source=rdt

Baba ganoush is a close cousin to hummus, but instead of chickpeas the base is roasted eggplant. My recipe gets a protein boost from silken tofu and hemp hearts.

https://maximalistvegan.com/savory/baba-ganoush/?utm_source=reddit

Baba ganoush is every bit as awesome as hummus, just less protein and a little more work because you have to roast eggplants. I've bridged some of the protein gap by adding some silken tofu and hemp hearts. How you roast the eggplants is important, so I include step by step photos in my recipe. This baba ganoush is on the thick side. It's still soft enough for dipping, but the thickness makes it perfect for sandwiches and wraps.

https://maximalistvegan.com/savory/baba-ganoush/

Date sweetened, packed with fiber and antioxidants, works as a dessert

https://maximalistvegan.com/sweet/sweet-potato-chocolate-smoothie-bowl-with-pumpkin-spice/

Oil-free recipe that works with fresh or frozen asparagus, or you can sub green beans. The herb you see there is fresh tarragon.

https://maximalistvegan.com/savory/asparagus-chickn-corn-stew/

I created this salad dressing because I needed a plant based caesar dressing that was healthier than the ones sold where I shop and tastier than the recipes I found online. Though I'm not the first person to come up with the idea of using water based artichoke heart brine to make plant based caesar dressing, I think my recipe is special because the capers and nori really magnify the flavor. Green olive brine works as a substitute for artichoke brine. In fact, I think I prefer the flavor of green olive brine, but the green olive brine I tried made the dressing very salty.

• 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 (for color)
• ¼ tsp salt (optional because there's already salt from the artichoke brine and capers)
• 1 Tbsp capers
• 2 tsp nori flakes

Pre-Soak Cashews

• Place raw cashews in a small bowl, 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.
• To keep things healthy I top my plant based caesar salads with a crunchy homemade seed and nut topping instead of store-bought vegan 'parmesan.'
• Note that this dressing gets thicker (in a good way) after it's been refrigerated for several hours.

Full post: https://maximalistvegan.com/savory/vegan-caesar-dressing/

Dates, molasses and pumpkin spice make these muffins intensely flavorful while lentils act as a binder while adding fiber and protein.

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

The flavor of stuffed grape leaves reimagined as a whole food plant based side dish instead of of a finger food that's you can make with or without oil.

• 1½ cup brown basmati rice
• ½ cup vegetable broth for oil-free sautéing (substitute with 2 Tbsp cooking oil if preferred)
• 1 cup chopped shallots (or sub with onions)
• 1 cup brined grape leaves, rinsed and roughly chopped
• ¼ tsp ground black pepper
• 3 cups water
• 3 Tbsp pine nuts or raw slivered almonds (raw sliced almonds are also fine)
• 2 Tbsp capers (optional)
• juice of one medium to large lemon (about 3 tablespoons of fresh lemon juice or more to taste)
• 2 Tbsp chopped fresh parsley leaves (or sub with 2 tsp dry parsley)
• 2 Tbsp chopped fresh mint leaves (or sub with 2 tsp dried mint leaves)
• 2 Tbsp chopped fresh dill (or sub with 2 tsp dried dill)
• lemon wedges for garnish (optional)

Rinse and Soak Rice

• Perform this step before measuring and prepping any of the other ingredients.
• Place brown basmati rice in a medium size mixing bowl, cover with cold water, and gently swirl with your hand or a spoon. Drain the cloudy water and repeat a couple of times until the water is mostly clear. 
• Place rinsed water back in the bowl, cover it with fresh water and set aside for 30 minutes or up to an hour then strain.

Prepare Grape Leaves

• Separate grape leaves and rinse them under cold running water to remove some of the salt brine. You can use a strainer or colander for this if you like or you can simply hold one leaf a time under water.
• Use a strainer or colander to shake off excess water or pat them dry with a clean towel.
• Cut off the thick stems from the bottom of the leaves and discard them.
• Roughly chop leaves before measuring one cup. If you've cut up too many leaves you can put them back in the jar or place them in a sealed zip lock container and save them for future use.

Prepare Shallots

• Chop shallots into small pieces. The size doesn't need to be exact but I usually go for approximately ½ to ¼ inch pieces (1 x ½ cm).
• Shallots in size so chop and measure them as you go along until you get one cup.

Sautéing

• For oil-free sautéing you will need to keep ½ cup of broth close at hand. If using oil for sautéing it's still a good idea to keep some liquid, broth or water, close at hand to prevent sticking without adding extra oil.
• Strain the soaked rice before beginning the sauté process.

Option (1) Oil-Free Sauté Method

• Pour 2 tablespoons of vegetable broth into a deep skillet or medium to large pot and bring to a rolling boil over high heat, keeping more broth close at hand. Add sliced diced shallots to the skillet or pot, lower heat to medium, and sauté until shallots become golden and soft (about 8 minutes), adding no more than a couple of teaspoons of broth at a time, as needed, to keep shallots from burning and/or sticking.

Option (2) Oil Sauté Method:

• If you are sautéing with oil, begin by heating 2 tablespoons of oil. Add the shallots, lower heat to medium sauté until shallots become golden and soft, about 8 minutes. Add small amounts of water or broth if shallots are sticking.
• Once shallots become soft and golden add the black pepper and chopped grape leaves and sauté for another 3 minutes, adding small amounts of liquid (no more than 2 teaspoons at a time) as needed to prevent sticking.
• Add the strained rice to the grape leaves and shallots. Sauté rice, shallots and grape leaves for one more minute.

Simmering Phase

• Add 3 cups of water to the rice, shallots and grape leaves in the pot or skillet and bring to a boil.
• Reduce heat to low and cover the pot or skillet with a lid.
• Simmer for 20 to 30 until rice is tender but not mushy and all the water is absorbed.

Toast Pine Nuts or Almonds (along with capers if using)

• Place a skillet or frying pan over medium-low heat.
• Add pine nuts (or slivered almonds) and strained capers (if using) and stir frequently for about 3 to 4 minutes until the nuts start to get brown and toasty.
• Immediately remove the nuts and capers (if using) from the pan, placing them in a small bowl. Set aside.

Final Steps

• Add the toasted nuts (with capers if using), herbs and lemon juice to the cooked rice, shallots and grape leaves in the skillet or pot and toss together until all ingredients are evenly distributed.
• Taste test the pilaf and decide if you want to add salt, more black pepper or lemon juice if you have any left. Serving the pilaf with extra lemon wedges is also a good option.

Recipe post with step by step photos and tips https://maximalistvegan.com/savory/grape-leaf-rice-pilaf/

This is an easy surprisingly healthy no-bake gf pie.

Here's the recipe https://maximalistvegan.com/sweet/cakes-and-pies/chocolate-strawberry-pie/

This cake's my favorite way to kick off apple season 🍎

https://maximalistvegan.com/sweet/cakes-and-pies/ginger-lovers-apple-cake/

This recipe’s easier than most lasagna recipes because I use oven-ready noodles, store-bought tomato sauce, and there’s no need to sauté anything. Great for company or for making ahead of time and freezing as single portions.

https://maximalistvegan.com/savory/vegan-spinach-artichoke-lasagna/

I steamed broccoli florets in the microwave before mixing them with scooped out potato and hummus then topped them with my favorite healthy homemade seed and nut parmesan-like topping.