Written by SarahPublished on in Irresistible Whole Food Plant Based Meals, VeganThis post may contain affiliate links. We may earn money from the companies mentioned in this post. Please read our privacy policy for more information.
These oil free vegan dinner recipes are simple enough for beginners on a plant based journey yet still tasty enough for seasoned plant based eaters that are looking for new whole food oil free vegan recipes!
What Is Oil Free Cooking?
Whether you are going oil free for heart disease concerns like Lauren who reversed heart disease and aced plant based eating or you need oil free recipes for weight loss, these dinner recipes will satisfy!
An oil-free diet is a highly debated topic in health circles and is a personal decision! Whole food plant based eating (WFPB) focuses on eating minimally processed foods and generally avoids oils, added sugars and animal proteins such as meat, eggs, seafood and dairy.
If you are considering an oil free, plant based diet or even just want to reduce your oil consumption check out these additional oil free recipes that have ideas from breakfast to dessert.
I hope you enjoy these oil free vegan dinner recipes that focus on natural whole foods and taste great!
Whole Food, Plant Based Oil Free Vegan Dinner Recipes
Vegan Street Tacos
These Vegan Street Tacos are easy and delicious. Topped with Chili-Lime Tofu, Pico de Gallo, and Vegan Chipotle Mayo.
Easy vegan maki sushi is easier than you think to make at home. It’s a great family activity to do when you want to enjoy some time together. This Vegan sushi recipe uses fresh veggies and tofu to provide a well-balanced and delicious meal you can serve any time of day. Make it ahead to have an easy…
An easy meatless version of a classic comfort food dinner! These Cheesy Vegan Gluten-Free Orzo Stuffed Peppers are top 8 allergy-free & easy to prepare!
Chunky, saucy, flavorful, and full of healthy plant based protein, this Spiced Chickpea Stew couldn’t be easier to make & is so yummy! Ready in 30 minutes!
Instant Pot Oil-Free Mushroom Gumbo – Plant Based Instant Pot
If you want to see just how much flavor you can squeeze out of a few vegetables, you need to make my Instant Pot Oil-Free Mushroom Gumbo. The veggies cook down to create an intense umami broth that’s thickened with toasted oat flour to make the flavor even more complex. But don’t worry it’s really
I remember the dishes I used to eat before I started eating a plant-based diet and some of those were pretty tasty! Like Tetrazzini… all creamy and gooey with peas, mushrooms, and noodles. But now I can enjoy it again without the guilt with this
The ultimate comfort dish! This vegan baked pasta features layers of tender penne, a cashew ricotta cheese and a hearty, walnut bolognese sauce. Prepare to be impressed!
These oil free roasted vegetables with an easy lemon cream sauce are perfect for a whole food plant based dinner!
Prep Time30 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr10 minutesmins
Course: Main
Servings: 4servings
Ingredients
Oil Free Roasted Vegetables
Roasted Vegetables , use your favorite
1teaspoonwhite vinegar
1teaspoonliquid amino acids , or soy sauce
2 teaspoonsMontreal chicken seasoning
1garlic clove, minced
Easy Lemon Cream Sauce
1/4cuplemon juice , freshly squeezed
1/4cup lite coconut milk
2Tablespoons water
2garlic cloves, minced
1teaspoonmaple syrup
1teaspooncornstarch
pinch of salt
pinch of white pepper
Finished Bowl
Avocado Slices
Chickpeas
Fresh Spinach or Power Greens
Oil Free Roasted Vegetables
Lemon Cream Sauce
Instructions
Oil Free Roasted Vegetables
Roast Vegetables: Toss halved brussels sprouts, sliced summer squash, red onion, portobello slices and butternut squash with the splash of white wine vinegar, amino acids, garlic cloves and some . Then on a parchment lined baking pan, roast at 400 degrees for 30-45 minutes depending on the level of done you like your vegetables. Stir halfway through!
Lemon Cream Sauce
Add all ingredients except cornstarch to a small mason jar or small bowl. Slowly whisk in cornstarch. Pour mixture into a saucepan on stove and heat on low, whisking constantly to remove cornstarch clumps until thickened. Immediately remove when done and serve warm with vegetables.
Put the Bowl Together
Serving options: serve roasted vegetables as a side dish with a drizzle of the lemon cream or fill a bowl with fresh spinach, add your vegetables, avocado slices and chickpeas then top with a drizzle of the sauce.
Notes
I used these vegetables – Brussel sprouts, sliced summer squash, red onion, portobello mushrooms and butternut squash
I am here to say salads are delicious! I love salad and am on a mission to change the way you feel about salads one bowl at a time. Here you will find delicious salad recipes to enjoy all year long plus all the good things that can go on them or serve with them!