Vegan Mashed Potatoes

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This Vegan Mashed Potatoes recipe is creamy and delicious. It’s also oil-free and the perfect topper for your Vegan Shepards Pie.

We used yellow potatoes, which gave the mashed potatoes a buttery color, but you can also use red or white potatoes.

We sauteed the minced garlic in veggie broth, but you can saute in 2 tbsp of olive oil to give the potatoes a little creamier texture. Or, you can also use vegan butter. We try to avoid oil in most of our recipes, but if these mashed potatoes are for a holiday treat, some vegan butter would be really tasty.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Celery and Potato Soup Recipe

Celery and Potato Soup Recipe PinThis Celery and Potato Soup Recipe is creamy and delicious. And with only 44 calories for 1 cup, it’s a great recipe for weight loss!

Celery is highly nutritious, but I’ve never liked eating it raw. Luckily, it’s healthier when cooked! According to Dr. Greger, “Celery contains beneficial antioxidants, enzymes, vitamins, and minerals. Celery actually increases in antioxidant power when it is cooked; therefore, adding celery to vegetable soup, for example, actually boosts the soup’s nutritional value.”

That makes celery a superfood in our opinion, so finding new and creative ways to eat it is a challenge we’re happy to take on!

This soup pairs well with a delicious hearty salad for a nutritious soup and salad lunch, or as a side dish for your favorite main dish.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Vegan Broccoli Soup

Vegan Broccoli Soup PinBroccoli is one of our favorite veggies, and we created this Vegan Broccoli Soup so we can eat more of it! At only 75 calories per serving with 5 grams of protein, 3 grams of fiber and 116% of your daily Vitamin C, it’s also a nutritional powerhouse!

You can make this recipe with 2 small heads of broccoli or one big head. Since you’re going to blend the ingredients, you can use the broccoli stalks, too. It’s a good use for them so they don’t go to waste. You can also save them for your homemade Easy Vegetable Broth from Scraps. Set aside 2 cups of the broccoli florets for garnish to give your soup a little more visual appeal and texture.

We used unsweetened almond milk, but feel free to use your favorite non-dairy milk. This gives the soup a creamier texture.

Our recipes are very flavorful…sometimes too flavorful for tender palettes. We used cayenne pepper to spice it up a little, but you can skip that if you want. You can also reduce or eliminate the salt if you’re avoiding it.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Oven Fried Okra

Oven Fried Okra PinThis oil-free gluten-free Oven Fried Okra recipe is savory and delicious. We made it for Amelia’s non-vegan, southern family and they ate every last morsel! And then asked for more!!!

Cooking okra without oil means they aren’t quite as crispy (or greasy) as traditional fried okra, but they’re just as flavorful and oh so much healthier. You can actually taste the okra and cornmeal, not just the oil.

We served them with some Sweet and Spicy Sauce and our amazing Cajun Red Beans & Rice for a real taste of the south. Some Vegan Cornbread would make the perfect southern dinner.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Vegan Grits

Vegan Grits PinThis Vegan Grits recipe is super fast to make, it’s filling and it’s delicious. Amelia’s mom made grits for us when we were visiting her last year and since then, they’ve become one of our regular plant-based breakfast meals.

Grits are a popular southern breakfast and side dish.  They’re made from coarse ground cornmeal or polenta, and Amelia’s southern family loves them. They like to mix in vegan butter (they actually use vegan butter!), but we prefer them oil-free with a little salt, pepper and some Tabasco or hot sauce.

Some people like their grits to be sweet, mixing in a sweetener like sugar, maple syrup or jam. You can give them a cheesy taste with some nutritional yeast. Or use soy sauce in lieu of salt. The serving options are quite plentiful.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Vegan Breakfast Burrito

Vegan Breakfast Burrito PinThis Vegan Breakfast Burrito recipe is delicious and filling. If you prepare the tofu scramble and potatoes the night before, all you’ll need to do is reheat them and assemble the burrito for a quick and easy healthy plant-based breakfast.

To make our delicious breakfast burrito, we combined our Easy Tofu Scramble recipe and our Oven Roasted Red Potatoes recipe and wrapped them up in a tortilla. We used flour tortillas since they make better wraps, but you can also use corn tortillas if you avoid gluten. Eat them open-faced, tostada-style if you can’t wrap them without splitting the tortilla.

Our roasted potatoes use a little olive oil to get them to come out crispy and prevent them from sticking to the baking sheet. However, if you prefer to avoid oil altogether, you can roast them without oil but they might be a little mushy and may stick to the pan.

We’ve tried several different oil-free roasted potato recipes and none came out well. That could be due to the high altitude in Denver. They either came out mushy or burned. We’d love to hear your experiences roasting without oil in the comments below.

This is one of our favorite plant-based breakfast recipes! You don’t have to give up your delicious breakfast burritos just because you eat a plant-based diet!

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Vegan Cajun Red Beans and Rice

Vegan Cajun Red Beans and Rice PinThis Vegan Cajun Red Beans and Rice recipe was inspired by an old non-vegan recipe I used to cook for my daughter and me before I went vegan. Cajun red beans and rice with sausage was a favorite on our regular rotation, but my family requested a sausage-free version and I was more than happy to oblige.

This recipe uses dry red beans instead of canned. Dried beans take more prep work, but they’re a lot cheaper and we think they have a lot more flavor. They’re also more environmentally friendly due to reduced processing and packaging.

If you’re in a hurry or don’t want to mess with dry beans, you can use three 16 oz cans of red beans with the juice and reduce the vegetable broth to 1 cup.

This Vegan Cajun Red Beans and Rice dish pairs well with Vegan Cornbread and a Hearty Side Salad.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Cucumber Salad

Cucumber Salad PinThis Cucumber Salad is a fresh and delicious summer favorite that tastes great year round. It’s very easy to make with lots of tasty leftovers. One serving only has 18 calories, so you could eat as much as you want!

My mom has made this recipe my entire life, but I never liked cucumbers until going plant-based. A lot of vegans and plant-based eaters talk about how much their tastes change over time as they eat more plant foods and less of the addictive, taste numbing sugar, salt and fat.

Cucumbers are one of those foods that I tried numerous times throughout my life, but never liked. In fact, you could say I had an aversion to them…they tasted AWFUL! But after about 6 months of eating a healthy plant-based diet, they finally started tasting like food, and now I really like them.

I encourage you to continue trying new and old things on your plant-based journey. As your tastes change, you just might start liking things you used to hate.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Vegan Stuffed Eggplant

Vegan Stuffed Eggplant PinAmelia whipped up this Vegan Stuffed Eggplant for us as a low calorie dinner made from veggies we had in the fridge. We wanted to drop a few pounds so she’s been making us some delicious low calorie meals made mostly of fresh veggies, and this is one of my favorites!

Carving out the eggplant is the hardest part of this easy meal. I used a curved grapefruit knife to remove the flesh and that seemed to work well. Then I sliced it up to go with the other veggies that Amelia had prepared.

If you want to lose weight, this is a great recipe. It’s filling with all the fibrous veggies, but very low calorie. In fact, it only has about 140 calories so you can even serve this as a side dish with a Portobello Mushroom Steak. It would also be a really good lunch on a low-cal day or served with a delicious baked or boiled potato.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Vegan Pad Thai

Vegan Pad Thai PinBefore embarking on our plant-based journey, it never occurred to me that we could make our own Pad Thai at home. I always saved it for my occasional trip to a Thai restaurant. But this Vegan Pad Thai with tofu is even better than restaurant Pad Thai! Plus, it’s made without oil!

Super firm tofu works well in this recipe. It has more of a meaty texture and holds together better while stirring the noodles into the mixture.

We used Annie Chun’s Gluten-Free Pad Thai Rice Noodles. They’re delicious and easy to prepare. Just soak them in hot water for about 10 minutes and they’re ready to eat.

Sprinkle a few crushed peanuts and squeeze a lime wedge over the top for a real authentic restaurant experience.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.