Tag Archives: oil-free

Instant Pot Quick and Cheesy Vegan Enchilada Soup

Quick and cheesy indeed! The kids loved this soup and it was so easy to put together. It’s a great departure from your typical “Taco Tuesday” repertoire. Call this taco soup or enchilada soup, or whatever you think it is, but all I know is that it got scarfed up pretty quickly in my house!

This soup takes advantage of, dare I say, the versatility of my Creamy Versatile Instant Pot Cheese Sauce. I’m not normally a big soup guy, but this one is definitely on the list to make often. It’s also a dish you can easily swap out ingredients for if you prefer a different type of bean, want to add meatless crumbles, or even a splash of hot sauce.

Put this one on your menu for the next Taco Tuesday!

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Instant Pot WFPB Vegan No-Butter “Chicken”

I’m no expert when it comes to Indian food. In fact, if I go to an Indian restaurant, I don’t have much of a clue what I’m ordering unless I’m dining with a seasoned pro who can help me out. What I can tell you though, is this oil-free vegan version of Butter Chicken (a very popular Indian dish) is incredible… and sooo easy! It’s soy curls, chickpeas, and a cashew-tomato sauce with Indian spices. No butter, no chicken, but no lack of flavor!

Not only did I love it, but the whole family did too. And that’s hard to do when we’re talking about kids who judge food based on how closely it resembles pizza.

Note: This version isn’t very spicy, but if you’re looking to spice it up, add in some cayenne in place of the chili powder.

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General Kev’s Sesame Cauliflower

Quick story here. I recently moved from an electric wok to a the stovetop variety for its ease of use and easier cleaning, as well as the ability to control the temperature better. I bought a copper-coated one and I love it! I can’t believe how nonstick it is. I know I’m so late to the game on this, but I have a pretty expensive All-Clad set that I normally use, so incorporating a $20 pan into my collection just seemed wrong. But I’m so glad I did, especially for a sticky dish like this. The cleanup was such a breeze. I’d recommend you use something similar for this!

I know, I know. You’re here for the recipe. Ok, here it is.

Two of the most popular dishes in Chinese takeout are General Tso’s Chicken and Sesame Chicken. They’re very close to the same thing, with the General’s version usually being a bit spicier and the Sesame variety being sweeter — at least that’s my experience.

So I thought I’d make a plant-based version, marrying the two dishes and leaving the spice level optional, allowing it to be chosen by each person at the table. Here’s how I did it.

Note: This dish is not for the carb or sugar conscious! Proceed with caution!

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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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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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The WFPB School Lunch Dilemma

Well, it’s back-to-school time and if you’re like me, you’re starting to plan for school lunches and realizing options are extremely limited. At my son Ryan’s school, he has the option of buying lunch or bringing it on any given day. The school provides a menu for us to review each month, and wow is there a ton of unhealthy crap on there!

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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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