Tasty oil free, nut free, WFPB vegan recipes
In my pre-vegan life I loved pulled pork sandwiches. I felt deprived that I would not be able to eat them again on my new eating journey. Luckily, while researching new food ideas, I came across soy curls. They sounded strange, but had lots of …
Mexican Black Bean Soup has been my favorite even before I was a vegan. Now, I leave out the meat and use vegetable broth instead of chicken broth. Start by using one to two tablespoons of vegetable broth to sauté onions, garlic and hot peppers. …
Vegan oil free zucchini fritters make a great healthy snack or a tasty side dish with dinner. Gary and I grow zucchini in our garden every year, so I am always looking for good ways to cook and eat them. My favorite way to cook them in my big non-stick frying pan,. I love it and use it for everything. My food doesn’t stick (no oil cooking) and it is very easy to clean. I’m thinking of purchasing a large, non-stick griddle to cook the fritters and my vegan pancakes, but that is for another day.
I use one zucchini to make about 8 medium size fritters. Grate the zucchini and place in a bowl, sprinkling a little salt over the top. Let it sit for 10 minutes. While that is setting, make your flax egg by mixing ground flaxseed with water. That needs to set for 10 minutes as well. Once 10 minutes is up, grab a handful of zucchini and squeeze out as much water as you can.
Turn on the heat for the frying pan, allowing it to pre-heat before cooking. Next, add the zucchini to the flax egg and stir until zucchini is covered in the flax “egg”. Finally, add whole wheat flour or gluten free flour and mix well. Take a handful of the mixture and make it into patties. Place in the frying pan and cook for at least 3 minutes, or until brown on the bottom. Flip the fritters over and cook on the other side until it reaches your desired crispiness. These patties go nicely with my black bean soup.
Enjoy!
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This vegan pie cherry granola bars recipe has been in my cookbook for over 10 years. The basic recipe has two ingredients, bananas and old fashioned oats. Well, maybe 4, I sometimes add a tablespoon of ground flaxseed and a tablespoon of cinnamon. I can …
This moist and delicious vegan oil free banana bread is great for a morning snack or for a dessert. My recipe is vegan, oil free, and nut free. I love finding a way to use ripe bananas. As the bananas ripen, the sweeter they will …
My vegan whole wheat biscuits are oil and nut free. They are light and fluffy. Gary and I love to eat them with our soups, like my Vegan Basil Tomato Soup. The secret ingredient to make them light and fluffy is soy yogurt. With my vegan oil and nut free diet, I can not use coconut or almond milk yogurt because, they contain too much fat. Therefore, I use soy yogurt. I’ve found that soy yogurt is sometimes difficult to find in my local grocery stores, so you may substitute any nondairy yogurt.
This recipe is so easy and only requires 5 ingredients; whole wheat flour, soy yogurt, baking powder, and oat milk. It takes about 30 minutes to make. As I found, if you let the biscuits sit for 10 minutes before baking them, the biscuits will be lighter and fluffier. I suggest that you take them off of the cookie sheet as soon as you take them out of the oven, Put them on a plate, so they won’t stick to the cookie sheet while they are cooling.
Start with 1 cup of whole wheat flour in a bowl and add 1 tbsp. of baking powder, mixing well. Add 1/2 cup of yogurt or one single sized serving of yogurt. I usually use vanilla flavored yogurt as I’ve had difficulty finding plain yogurt at my local grocery stores. Add 1/4 cup of unsweetened oat milk. I sometimes substitute vanilla flavored oat milk if I don’t have unsweetened handy because it doesn’t change the taste very much. Mix all ingredients well. Put big spoonful’s onto a non-stick cookie sheet and bake in the pre-warmed oven at 425 F for 15 minutes. My favorite topping is a smidge of jam.
Ready for the oven
Use a large spoon to drop a spoonful of biscuit dough on a cookie sheet. You can use a silicone baking mat, which I have discovered makes the bottoms a little crispier than the nonstick pan. My silicone baking mats were a gift and I received a set of five mats of different sizes.
These Vegan Whole Wheat Biscuits are Crispy on the outside and soft and fluffy on the inside
Enjoy!
This section contains Amazon affiliate links, meaning if you choose to purchase after clicking a link, as an Amazon associate, I may receive a commission on a qualifying purchase, at no extra cost to you.”
Here is my blueberry power smoothie recipe. I used to make myself a smoothie when I was in a rush to get out the door in the morning. Now, on my new eating journey, I try to chew all of my food instead of making …