These easy oil-free vegan recipes from meal prep-friendly breakfast to family-approved dinner and tasty treats cover everything you need to enjoy your whole food plant-based diet! Delicious flavor, easy-to-find ingredients and no oil needed.
Whether you want to have an easier time losing weight by reducing added fat or need to work on your cholesterol levels, the reasons for following an oil-free whole food plant-based diet are manyfold.
Most people have probably not heard of this concept, and it’s highly debated between professionals, but there is no general nutritional need for adding oil to your food when you consume healthy fats from nuts, seeds, avocado or soy products.
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Oil-free cooking has been a part of our lives for years and we don’t miss anything in our hearty chilis, pancakes, tacos or even desserts!
Nobody will believe that this healthy grilled cheese is fully vegan!
Featuring stretchy cheese made from coconut milk, arrowroot powder, nutritional yeast and some spices, this sandwich can be assembled with anything from leafy greens to smoked tofu, grilled zucchini, avocado and onion.
Try this easy vegetable stir-fry during busy weeknights! Completely customizable with any seasonal veg of your choice, this recipe comes with a simple homemade stir-fry sauce and is best served over rice.
These easy recipes from meal prep-friendly breakfast to family-approved dinner and tasty treats cover everything you need to enjoy your whole food plant-based diet! The following quick rice salad from our popular Vegan Starter Kit Meal Plan is made from simple and healthy ingredients, super customizable and great for meal prep!
2 cups rice, cooked (320 g)
2.5 cups mixed greens, chopped (140 g)
1 medium-sized tomato, chopped
1 15-oz can chickpeas (425 g), rinsed and drained
½ bell pepper, chopped
½ cup corn kernels (80 g)
Fresh or dried herbs, optional
6 tablespoons balsamic vinegar
4 tablespoons mustard
2 tablespoons maple syrup
1 teaspoon oregano, dried
Salt, to taste
Combine all ingredients for your easy vegan rice salad in a large bowl and mix them with a large spoon.
In a small bowl, whisk together all of the ingredients for the mustard dressing. Adjust to taste preference, then pour over your rice salad in the large bowl.
Mix again with a large spoon until well-combined, then divide between serving bowls and enjoy!
This recipe is great for using up any leftovers like cooked rice or similar grains and fresh veggies.
The rice salad can be stored, covered, in the fridge for 3-5 days and taken with you for a quick portable lunch.
Alena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.