Vegan Oil Free Recipes

This luscious creamy vegan pasta will give any traditional mac and cheese a run for its money. Instead of containing dairy, the smooth, tangy sauce is a protein-packed blend of white beans, nutritional yeast, and lemon juice.

This easy vegan pasta is basically everything I want to eat for dinner any night of the week! An easy creamy tomato sauce (just cashews+marinara!) coats a 50/50 mix of fresh veggies and floppy rigatoni noodles.

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Who says you need cheese to make a crave-worthy pizza? This easy vegan pizza may be my all-time favorite! I top chewy homemade pizza dough with a lemony cashew cream sauce, a jumble of savory, spicy, crisp, and juicy veggies, and big handfuls of fresh basil.

Smoky grilled mushrooms take the place of meat in these easy vegan fajitas. The fajita veggies take minutes to make, so you can get straight to the good part: loading them into tortillas with guacamole, tomatillo salsa, and pickled jalapeos for pop!

Falafel was the first food that showed me how flavorful vegan dinner recipes could be, and this crispy baked version is sure to do the same for you. Serve it with hummus, pickled red onions, and fresh veggies to really take it over the top.

Even mashed potato purists will fall for these fluffy, light vegan mashed potatoes! Roasted garlic infuses them with rich, nutty flavor, and a generous glug of olive oil gives them their crave-worthy creamy texture.

Skip the spaghetti, and make spaghetti squash instead! Serve it on its own as a healthy vegan side dish, toss it with pesto and roasted veggies, or go the classic spaghetti route and top it with a big scoop of marinara sauce.

Cozy up with a comforting bowl of vegan Butternut Squash Risotto with Leeks and Spinach made with very little fuss, in your Instant Pot (or on the stovetop.) Vegan-adaptable and Gluten-free this is quickly becoming a reader favorite. Make the flavorful Leek oil out of the left-over leek tops to drizzle over your bowl of risotto. One of my personal favorites!

Delicious, vegan Coconut Rice Bowls are healthy and adaptable! Curried jasmine rice cooked in coconut milk and topped with tofu (or your choice of protein) and seasonal vegetables. All tossed with a simple, flavorful sauce, fresh cilantro, mint and toasted coconut flakes. A flavorful vegan meal, bursting with so much flavor!

There is so much to love about this Coconut Millet Bowl, made with Berbere-Spiced Kabocha Squash, chickpeas, shallots, and spinach drizzled with coconut lime mint sauce. A beautiful, fall-inspired vegan, plant-based meal, full of vibrant flavor and spice.

Crispy Vegan Quinoa Cakes (with no eggs, flour, breadcrumbs or filler of any kind) topped with Tomato Chickpea Relish- a delicious, healthy flavorful vegan dinner that is gluten-free- a great addition to your plant-based diet.

I may be biased- but this has got to be the best vegan ramen broth on the planet. Vegan Ramen with Miso Shiitake Broth is unbelievably flavorful and warming, made with shiitake mushrooms, crispy tofu, Bok Choy and scallions.

This Vegan Lasagna is made with a robust mushroom-spinach bolognese sauce, fresh basil, vegan ricotta and no-boil lasagna noodles, topped off with a creamy marinara sauce, and drizzled with Arugula Basil Pesto. Vegan comfort food at its best!

Traditional Oaxacan street food, Tlayudas are a cross between a tostada and a pizza, made with a crispy tortilla, topped with refried beans, cheese (optional) a mound of Mexican cabbage slaw, avocado and cilantro. This healthy version is vegan and GF adaptable!

Szechuan Tofu and Veggies- a flavorful vegan stir-fry with crispy tofu and Szechuan sauce loaded with healthy vegetables! A quick, easy and flavorful plant-based vegan meal your whole family will love.

Smokey Cauliflower Chimichurri Bowls! These filling vegan bowls are full of flavor and loaded up with healthy veggies. Served over seasoned black beans (and optional rice) with Mexican Slaw, radishes, avocado, cilantro and pickled onions.

Mediterranean Eggplant Wraps with Kale Slaw and Everyday Tahini Sauce. Keep it gluten-free with gluten-free wraps, or turn the whole thing into a hearty salad, by simply serving it in a bowl. Soooooooo full of flavor and nutrients. Keep it vegan or add feta.

Turmeric Detox Broth- pretty much a glowing bowl of goodness! Lots of ways to adapt this healing soothing broth, and customize it to fit your needs. Vegan and GF Adaptable. One of my most popular recipes on the blog to date.

Our authentic Falafels with Tahini Sauce recipe is made with soaked, uncooked chickpeas and hands-down has the BEST texture and flavor! So easy! Bake them or pan-sear them. Great in wraps, bowls, or salads. A delicious vegan meal the whole family will love.

Dashi, a group of kombu-based broths that form the backbone of many Japanese dishes, is often made with bonito flakes, dried sardines, dried shrimp, or dried scallops. This vegan recipe for dashi gets its flavor from dried shiitake mushrooms instead.

Turmeric, chiles, and deliciously chewy cooked freekeh, farro, or quinoa balance the sweetness of fresh corn in this loose riff on creamed corn. We think this one is going on the regular summer vegan meal list.

This is one of our most popular recipes to add to your meal prep rotation. Why? It makes enough sauce for three different dishes: vegan Butternut Squash and Green Bean Stew and, for your non-vegan nights or friends, Yellow Curry Chicken with Vegetables and Fish Curry.

Unintentionally vegan (and gluten-free!) and very easy to love, this simple broccoli soup belongs in your weeknight dinner rotation. According to one of our readers, "the cashew cream does add a velvety texture and rich flavor." Why, yes, it does!

There are countless variations of arepas all over Colombia and Venezuela, but the dough always starts the same way: with arepa flour, also known as precooked corn flour. Yes, you will need to seek out arepa flour for this vegan recipe, but it really makes all the difference.

This deeply savory take on Taiwanese youfan will make a gorgeous addition to any Lunar New Year feast. Or, you know, an anytime feast. Just, you know, leave out the optional dried shrimp to keep it vegan.

This dish is a riff on a favorite New York City dumpling shop's sesame pancake with Sichuan beef sauce. Just swap a mixture of tofu and mushrooms for the meat and English muffins for the pancakes and there you have it: vegan comfort food at its finest.

Cold noodles tossed in a bright citrus and chile sauce are the ideal canvas for jammy roasted tomatoes in this light summer dish. For those nights when you're not eating vegan, this is a perfect pairing with BBQ.

By now, you'll realize that there are some especially popular vegan ingredients, and a number of them are featured in this easy vegan dinner recipe: tofu, miso, nuts, and, of course, lots of vegetables.

Beginner vegans! This one's for you. This foolproof and meal-worthy soup recipe is like a crash course in some of the most flavorful and nourishing vegan ingredients: lentils, curry powder, heat from red pepper flakes, tomatoes, creamy coconut milk, fresh cilantro, acid from limes, and more.

This pasta is a love letter to kale, olive oil, and garlic. (Speaking of kale, you will think this recipe calls for an absurd amount, but it will shrink considerably when cooked.) Sub in nutritional yeast for the Parmesan and you've got an easy vegan dinner.

Weeknight vegan dinner recipe? We've got you with this fluffy, textured cauliflower rice. Doctor it up with toasted pine nuts or almonds, dates or dried currants, lots of fresh herbs, unsweetened coconut flakes, or chopped fresh chile.

This vegan recipe is an unexpected take on Italian panzanella, where chunks of ripe melon take the place of tomatoes. The dressing is unexpected, too: the melon's juices, the brine from Peppadew peppers, and the white balsamic vinegar combine to hit spicy, sweet, and tart notes.

I had to do some serious brownie research, read about ingredients, what makes a brownie cake-like, what makes them more fudgy, how to create the right balance for what I was looking for, and then think about the best vegan swaps for the result I wanted to achieve.

Finally, just a few days ago, I made one more batch of vegan brownies, after carefully creating the recipe on paper. I was SO excited as the batter tasted incredible, and after baking they looked good in the pan. Still having doubts, I let them cool a bit and then removed them from the pan and sliced them slowly.

Camille Lowder is the digital food producer at Delish, otherwise known as our resident queen of recipe galleries. Previously, she attended the Natural Gourmet Institute for culinary school and worked at/managed a number of New York restaurants. She loves anything vegan, foods masquerading as other foods (hello, cauliflower), and a well-used Oxford comma.

Hello, I just made the pasta recipe, however, I had to make some small changes.

Since we had no beans, I used broccoli and green peas. There was only one very soft lemon left, so the zest was next to nothing but it gave quite some juice.

I also added some garlic powder to the fresh stuff but that I always do, whatever I cook with garlic.

Result: I really love this dish and will continue to make it, but with more zest, less spring onions (I used 7, it was too much, haha!), and instead of walnuts which I did not like so much in this dish I will use pine nuts.

It is my very first day as a vegan and I can say I am very happy :) Thanks for the great recipe!

My family eats the Mediterranean way, so we eat a little bit of everything including fish and dairy. But aside from adding more vegetables and grains to our meals, we also try to eat vegetarian or vegan two to three dinners per week (I shared more about this earlier in my Mediterranean diet meal plan). 2351a5e196