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FatFree Vegan Kitchen
Simply delicious oil-free vegan recipes
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Susan Voisin
White Bean Stew with Winter Squash and Kale
Sausage-Flavored Breakfast Beans and Grits
Pumpkin Oatmeal Cakes with Apple-Pecan Compote
Chickpea and Broccoli Bowl with Tahini Sauce
My Homemade Treadmill Desk
African-Inspired Sweet Potato and Black Bean Burgers
Cumin-Infused Vegetables and Chickpeas over Quinoa
Warm Pasta Salad with Roasted Vegetables and Pesto Vinaigrette
Peach Oatmeal Bars
Roasted Okra Masala
Fat-Free Dal Tadka
Marinated Zucchini and Chickpea Salad
Kale and Quinoa Salad with Black Beans
Broccoli Slaw with Pineapple Curry Dressing
Pimento Cheese-Style Hummus
The Jackson Bowl with Vegan Comeback Sauce
Mu Shu Jackfruit Lettuce Wraps
3-Minute Chickpea Salad
Cheesy Cauliflower Sauce
Superfoods Soup
Zucchini “Noodles” with Sesame-Peanut Sauce
Chickpea Flour Omelets with Asparagus
Lentil and Cauliflower Rice Tacos
Roasted Asparagus Salad with Chickpeas and Potatoes
Minty Raw Pea and Spinach Soup
Ajvar (Roasted Red Pepper and Eggplant Relish)
Orange-Sesame Coleslaw
Hummus-Crusted Cauliflower Steaks
Smoky Apple Baked Beans
Healthy Hash Brown Casserole
Gluten-Free “Meatball” Mix
Vegan Cabbage Rolls
Swiss Chard with Crisp Apples
Korean-Inspired Black-eyed Peas and Kale Bowl
Black-eyed Peas and Greens for a Healthy New Year
Applesauce Ginger Cake with Maple Glaze
Caribbean Pineapple Black Beans and Oven-Fried Plantains
Two Healthy Vegan Nogs: Chia Nog and Banana Nog
Bananas Baked in Phyllo with Date-Sweetened Chocolate Sauce
Tunisian-Inspired Chickpea and Potato Salad
Vegan Southern-Style Cornbread Dressing
Lentil Soup with Coriander and Cumin
Easy Red Beans and Rice
A Plant-Based Slow Motion Miracle
Pumpkin Spice Hot Chocolate
Mary McDougall’s Pumpkin Walnut Muffins
Broccoli Slaw Stir-Fry with Tofu
Massaged Kale Salad with Sweet Potatoes and Pumpkin Seed Dressing
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