Recipes

Instant Pot Homestyle Vegan Beef Stew

Mmmm beef stew. When I was younger, it was one of my favorite meals my mom would make in the winter. It’s the epitome of comfort food and a welcome cure for the winter chills.

This belly-warming “beef” stew is one of the first dishes I made in the Instant Pot years ago when I got it. Since then, I’ve adjusted it a bit to make it even better. It’s a hit with the family and brings back fond memories… and the best thing about it is you can put it together in about 45 minutes in the Instant Pot!

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Plant-Based BBQ Jackfruit Tacos

We normally celebrate Taco Tuesday in my house. It’s fun for the kids and really, who doesn’t love tacos? While I sometimes mix it up by replacing tacos with other Mexican-inspired dishes like Instant Pot Butternut & Bean Enchiladas or Instant Pot Vegan Burritos, the kids never seem to get tired of traditional Taco Tuesday fare.

But this week I thought I’d deviate from the norm and test out something different with the kiddos. I grabbed some jackfruit, shredded it, added some BBQ sauce, coleslaw and mango salsa, and boom! Plant-based BBQ Jackfruit Tacos — and the kids dug it!

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Vegan Broccoli Cheddar Risotto

Since my Savory Risotto with Squash and Cranberries recipe was such a big hit (at home and with readers!), I thought I’d develop a few different varieties, starting with Broccoli and Cheddar. This one utilizes my delicious Creamy Versatile Instant Pot Cheese Sauce. Add yet another way to use this cheese sauce to the list!

The wife and kids loved this variation, so now it’s time to think of the next one. If you have a favorite flavor of risotto, let me know in the comments and I’ll work on a WFPB version!

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Best Plant-Based Meatless Meatballs

I’ve probably made about a dozen recipes for WFPB meatballs, and I’m not busting your balls! Most of these experiments ended with me saying, “yup, not doing that one again.” Not this one. This plant-based meatballs recipe is wife, kids, and Kev-approved.

These meatballs are vegan, oil-free, and even soy-free. There are no “meatless crumbles” or other processed fake meat-like ingredients. So if you’re looking for something that tastes just like a beef or pork meatball, this is not it. BUT… these meatballs are moist (yeah I said it), flavorful and don’t last very long in my house!

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Cheat Day Vegan Sausage and Pierogi

Ok ok, nobody’s perfect. We all have cheat days here and there. Well, at least I do. For me, a cheat day doesn’t mean you throw caution to the wind and gobble up everything you see (although I admit that has happened before). Usually, it just means I’m staying plant-based but not necessarily “whole food” plant-based.

And when cheat day comes, this is one of the dishes I love the most. There’s definitely oil here as well as white pasta. If you can find whole wheat pierogies, then more power to you! At a minimum, grab some that don’t have cheese or other dairy in them.

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Oil-Free Vegan Lobster Rolls

Years ago, before I ate plant-based, I visited San Francisco on business and stayed in a hotel by the fisherman’s wharf. If you haven’t been, I recommend it. It’s a beautiful area!

Anyway, on my downtime, I explored the area, including sampling the fresh seafood, which is very plentiful as you can imagine. Of the dishes I sampled, the fresh lobster rolls were among the best. And ever since I switched to a plant-based lifestyle, I’ve wanted to recreate a vegan version.

After a few attempts, I was able to bring the flavors of the San Francisco wharf back home, in a WFPB way, with these Oil-Free Vegan Lobster Rolls!

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Flavor-Packed WFPB BBQ Sliders

Plant-based burgers are all the rage right now, but the ones getting the most attention are those that “mimic” the taste and texture of beef. And yeah, they’re great but they’re not great for you. They’re packed with oil and saturated fats to help imitate the juiciness and flavor of beef burgers. So while they may be plant-based, they’re far from whole food plant-based (WFPB).

And I get it. I’ve been known to have one or two of those trendy burgers as a treat, and they’re really good. And many of the WFPB burger recipes leave a lot to be desired — they can be dry, flavorless, and downright unappetizing. Until now! I found this recipe in one of my cookbooks and then altered it to make it oil-free, then converted it into sliders to make it more fun!

These sliders are so flavor-rich and delicious! My kids loved them, and I’m sure your meat-eating friends and families will love them too!

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Summertime Avocado-Lime Linguine

Here’s another versatile dish where you can swap out veggies for really whatever you like. I found this to be best when kept simple with some broccoli and spinach, allowing the sauce and avocado to be the stars of the show.

I love this in the summertime, when you’re not looking for something super heavy, but of course it’s great year-round!

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Better-For-You Vegan Bibimbap

The first time I ever had Korean food I was on my way to the Phillippines on a business trip. I was on a flight from San Francisco to South Korea, and the flight attendant handed me a dinner menu. One side of the menu was American food and the other side was Korean (in English, thankfully). I saw something called Bibimbap on the menu and it sounded intriguing, so I thought, “why not?”

What was put in front of me was the best food I ever ate on an airplane. I’m sure as far as bibimbap goes, it sucked (I mean, it was on an airplane after all). But after that, I was obsessed. The sweet and savory flavors together with the spice of the gochujang paste mixed in… I was hooked.

But then we went plant-based and bibimbap was out of my life. Until now. While this doesn’t use a traditional bibimbap marinade (that would contain sesame oil), a good oil-free teriyaki glaze will do the trick.

Change out the veggies for anything you prefer. This is a versatile dish.

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How to Make Delicious Garlic Bread with no Butter or Oil (WFPB)

I very often see questions about garlic bread in social media posts.

“How do I make vegan garlic bread?”

“I miss having garlic bread. Is there any way to do it WFPB?”

Unfortunately many answer with, “use xyz margarine,” or, “use olive oil.”

No.

We can make garlic bread and still eat healthy. Just think outside the box a bit.

I’ve tried a few different things but I’ve found a really simple way to make delicious garlic bread while keeping it plant-based and oil-free.

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