8 Oil-Free Vegan Recipes for Healthy Living

Whoa, hold onto your kale chips, folks! We’re about to dive into a world of oil-free vegan deliciousness that’ll make your taste buds do a happy dance and your arteries breathe a sigh of relief.

I’ve teamed up with some of the coolest plant-based chefs around to bring you 8 mouthwatering recipes that’ll have you saying “olive who?” (Get it? Because we’re ditching the oil? No? Tough crowd.)

Whether you’re a seasoned vegan or just dipping your toes into the plant-based pool, these recipes are guaranteed to spice up your kitchen routine. From comfort food classics to exotic flavor explosions, we’ve got something for everyone. And the best part? No oil means you can eat seconds without the guilt. Or thirds. I won’t judge.

So grab your apron, bust out that air fryer you impulse-bought during quarantine, and let’s get cooking! Trust me, by the end of this list, you’ll be wondering why you ever thought you needed oil in the first place. (Spoiler alert: you didn’t.)

Ready to embark on this oil-free adventure? Let’s go!

Creamy Cashew Alfredo Pasta

Oh. My. Goodness. If you’ve been mourning the loss of creamy pasta since going vegan, prepare to have your mind blown. This cashew-based alfredo sauce is so rich and velvety, you’ll swear there’s some dairy witchcraft going on. But nope, it’s just the magic of blended cashews!

To whip up this dreamy dish, soak raw cashews in hot water for about 30 minutes. Then, blend them with some plant milk, nutritional yeast, garlic, and a squeeze of lemon juice. Toss this heavenly concoction with your favorite pasta, and voila! You’ve got yourself a plate of pure comfort food bliss.

Pro tip: Add some sautéed mushrooms and spinach to make it a complete meal. Your taste buds will thank you, and so will your waistline. Who said healthy couldn’t be indulgent?

I once served this to my non-vegan friends, and they were shocked when I revealed the secret ingredient. One of them even said, “If this is vegan, sign me up!” Mission accomplished, my friends. Mission accomplished.

Crispy Baked Potato Wedges

Okay, let’s talk about these potato wedges for a sec. They’re crispy on the outside, fluffy on the inside, and so addictive you might just eat the whole batch standing over the kitchen sink. (Not that I’ve ever done that. Ahem.)

The secret to getting that perfect crunch without oil? A little bit of aquafaba (aka the liquid from a can of chickpeas) and some strategic oven placement.

Cut your potatoes into wedges, toss them with aquafaba and your favorite seasonings (I’m partial to a mix of garlic powder, paprika, and rosemary), then spread them out on a baking sheet. Pop them in a preheated oven, and let the magic happen.

These bad boys are perfect for game day snacking, as a side dish, or let’s be real, as a meal on their own. No judgment here – potatoes are a vegetable, right?

Fun fact: I once brought these to a potluck, and they disappeared faster than my willpower at a vegan donut shop. True story.

Hearty Lentil and Vegetable Soup

When the weather outside is frightful, this soup is so delightful. (Sorry, I couldn’t resist.) But seriously, this hearty lentil and veggie soup is like a warm hug for your insides.

Start by sautéing onions, carrots, and celery in a bit of veggie broth. Add in some minced garlic, because let’s face it, there’s no such thing as too much garlic. Toss in your lentils, diced tomatoes, and whatever other veggies you have lurking in your fridge. (This soup is great for using up those sad, wilting vegetables. We’ve all been there.)

Let everything simmer until the lentils are tender and the flavors have melded into soupy perfection. Finish with a squeeze of lemon juice and a handful of fresh herbs.

This soup is like the Swiss Army knife of meals – it’s versatile, reliable, and gets the job done. Plus, it freezes well, so you can always have some on hand for those “I can’t even” kind of days.

I once ate this soup for a week straight during a particularly brutal winter, and I swear it’s the only thing that kept me from hibernating until spring.

Loaded Sweet Potato Nachos

Hold onto your sombreros, folks, because we’re about to take nachos to a whole new level of awesome. These sweet potato nachos are so good, you might forget about tortilla chips altogether. (Okay, that’s a bit of an exaggeration, but they’re seriously delicious.)

Slice sweet potatoes into thin rounds, toss them with a bit of lime juice and your favorite taco seasoning, then bake until crispy. While they’re doing their thing in the oven, whip up some quick toppings like black beans, corn, diced tomatoes, and a killer cashew queso.

Once your sweet potato rounds are crispy, load ’em up with all those toppings and prepare for a flavor explosion in your mouth. It’s like a fiesta for your taste buds!

These nachos are perfect for movie nights, game days, or really any time you want to feel like you’re indulging without actually indulging. Plus, they’re a great way to sneak some extra veggies into your diet. Sneaky, sneaky.

True story: I once made these for a Super Bowl party, and they were such a hit that nobody even touched the “regular” nachos. Score one for the vegans!

Creamy Coconut Curry Chickpeas

Get ready to take your taste buds on a trip to flavor town with this creamy coconut curry chickpea dish. It’s like a warm, comforting hug from your favorite Indian restaurant, but without the oil or the guilt.

Start by sautéing onions, garlic, and ginger in a splash of veggie broth. Add in your favorite curry powder (or go wild and make your own blend), some tomato paste, and a can of coconut milk. Let that simmer until it’s fragrant enough to make your neighbors jealous.

Toss in some chickpeas and whatever veggies you have on hand – spinach, bell peppers, and cauliflower all work great. Let everything cook until the veggies are tender and the sauce has thickened.

Serve this bad boy over brown rice or quinoa, and prepare for your taste buds to do a happy dance. It’s so good, you might just forget you’re eating something healthy.

I once made this for a date, and let’s just say there was definitely a second date. Coincidence? I think not.

Rainbow Veggie Spring Rolls

These spring rolls are so pretty, you almost don’t want to eat them. Almost. But trust me, once you take a bite, all bets are off.

The key to perfect spring rolls is all in the prep. Slice up a rainbow of veggies – think carrots, bell peppers, cucumber, purple cabbage, and whatever else catches your eye at the farmer’s market. Cook up some rice noodles, and get your rice paper wrappers ready.

Now comes the fun part – assembling! Dip a rice paper wrapper in warm water, lay it flat, and start loading it up with your veggie bounty. Roll it up like a little veggie burrito, and voila! You’ve got yourself a spring roll.

Serve these beauties with a peanut dipping sauce (just mix some peanut butter with a bit of soy sauce, lime juice, and maple syrup), and prepare to impress everyone with your culinary skills.

Pro tip: These are great for meal prep. Make a bunch on Sunday, and you’ve got easy, grab-and-go lunches all week.

I once brought these to a potluck, and they were such a hit that I was dubbed the “Spring Roll Queen.” It’s a title I wear with pride.

Stuffed Bell Peppers

These stuffed bell peppers are like little edible bowls of happiness. Plus, they’re a great way to use up any leftover grains or veggies you have lying around.

Start by cutting bell peppers in half and removing the seeds. While those are roasting in the oven, whip up a filling with cooked quinoa, black beans, corn, diced tomatoes, and your favorite Mexican-inspired spices. (I like to go heavy on the cumin and chili powder, but you do you.)

Once your pepper halves are tender, stuff ’em full of your quinoa mixture, top with some vegan cheese if you’re feeling fancy, and pop them back in the oven until everything is hot and bubbly.

These peppers are like a complete meal in one neat little package. Plus, they’re endlessly customizable. Don’t like quinoa? Use rice. Not a fan of black beans? Try lentils. The world is your oyster. (Or your bell pepper, in this case.)

Fun fact: I once made these for my meat-loving brother, and he liked them so much he asked for the recipe. Score one for plant-based eating!

Banana Nice Cream Sundae

And now, for the grand finale – dessert! Because what’s life without a little sweetness?

This banana nice cream sundae is so good, you’ll forget all about dairy ice cream. (Okay, maybe not forget, but you’ll definitely be too busy enjoying this to care.)

To make the nice cream, simply blend frozen bananas in a food processor until they reach a creamy, ice cream-like consistency. You can add a splash of plant milk if needed to get things moving.

Now comes the fun part – toppings! Go wild with fresh berries, chopped nuts, a drizzle of melted dark chocolate, or even some crumbled vegan cookies. The sky’s the limit!

This dessert is proof that healthy eating doesn’t have to be boring. It’s creamy, it’s sweet, it’s customizable, and best of all, it’s guilt-free. You can even have it for breakfast if you want. (I won’t tell if you don’t.)

I once served this at a dinner party, and my friends couldn’t believe it was just bananas. One of them even said, “If this is what being vegan tastes like, sign me up!” Mission accomplished, my friends. Mission accomplished.

And there you have it, folks! Eight oil-free vegan recipes that are so good, you won’t even miss the oil. Or the meat. Or the dairy.

Remember, cooking is all about experimentation and finding what works for you. Don’t be afraid to tweak these recipes to suit your taste buds. Maybe you like your curry spicier, or your nice cream with a hint of peanut butter. The vegan kitchen is your oyster! (Mushroom? Jackfruit? You get the idea.)

Now go forth and cook up a storm! Your taste buds, your waistline, and the planet will thank you. And who knows? You might just inspire some of your non-vegan friends to give plant-based eating a try. One delicious, oil-free meal at a time.

Happy cooking, and may the plant-based force be with you!