Explore our curated collection of 85 recipes originally created by myquietkitchen.com.
Vegan jackfruit salad made with shallot, fresh dill, mango, lemon zest and roasted poblano pepper. Perfect as an appetizer or side dish. Add plant-based protein and a whole grain for a satisfying meal. Serves 4 people as a side or 2 as a main dish.
This non-traditional red lentil curry is the perfect weeknight dinner when you're low on time and energy and need a filling and healthy dish ASAP. So comforting and delicious, with just 5 minutes of hands on prep time! Vegan, gluten-free, oil-free.Yield: Makes about 7 cups.
This Vegan "Honey" Mustard Dressing adds instant flavor to any dish. It's SO easy, too! Just whisk the ingredients in a bowl. It's a fat-free salad dressing you can make in 2 minutes and so flavorful that a little bit goes a long way. We love it as a spread for sandwiches and veggie wraps!Yield: makes about ⅓ cup.
A perfect side dish for any occasion, this dairy-free take on Parmesan Roasted Broccoli is made with lemon, garlic, and vegan parmesan cheese.Yield: serves 3 to 4 people as a side dish
Nutritious, full of flavor, and so easy to make, this vegan parsley pesto is made with jalapenos, garlic, walnuts, and fresh lemon. Amazing on everything from sandwiches to pasta! Nut-free and oil-free options.
These Vegan Carrot Cake Scones are delightfully wholesome, with crisp cinnamon-sugar tops and shredded carrot throughout. Healthier than traditional American scones, these are dairy-free, oil-free, gluten-free (as long as you're okay with GF oats), and lightly sweetened. Perfect for brunch, snacks, or breakfast any day of the week. Ready in 30 minutes!
A simplified, vegan version of massaman curry that's easy enough for weeknights and so good you'll want to put it into regular rotation! Try it with different vegetables, and serve atop rice for a bold, meaty, and totally satisfying vegan curry. Excerpted from Going Vegan: Your Daily Planner by Michelle Neff. Copyright © 2019 by Simon & Schuster, Inc. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.
With bits of sweet apple and a hint of maple-cinnamon, this healthy overnight oats recipe is delicious warm or cold and makes a delicious breakfast or snack! Vegan, oil-free, gluten-free; depending on milk choice can be free from nuts, soy, and coconut.
Oil-free and made with oat flour, these rich vegan rosemary cookies are delicious anytime, though they do make a delightful vegan Christmas cookie!
These vegan hand pies feature an irresistible, spiced apple-cranberry filling and are made without gluten, oil or refined sugar! This versatile recipe is a healthier, holiday-worthy treat everyone will love.Yield: ten 3 ½ inch individual pies. Or make a single pie crust and divide fruit filling ingredients in half to make a smaller batch of 5 hand pies.
A brothy and flavorful soup made with red curry paste, lemongrass, ginger, and vegetables. Sauteed soy curls make it extra satisfying. Vegan and gluten-free, with an oil-free option.
Healthier than the classic mayo-based recipes, this vegan carrot salad features a delicious tahini dressing that gets a bit of kick from sriracha. Gluten-free, oil-free, and just 15 minutes of prep.
With arugula, cucumber, and tomatoes plus satisfying farro, lentils, and dairy-free feta, this zesty vegan salad is a lovely lunch or light dinner any day of the week. Vegan, oil-free.
A rich and creamy, no-bake vegan cheesecake with fresh Meyer lemon juice, a cashew filling and a simple almond-coconut crust. Equipment needed: food processor, blender and 9-inch springform pan; if making the whipped topping you'll also need a mixer
This spicy vegan andouille sausage is made in the oven and adds a delicious kick of heat and protein to any dish! Oil-free option.Inspired by and adapted from Isa Chandra's recipe for Simple Italian Sausage.
Surprisingly healthy, low-fat vegan ice cream made with cashews, blended oatmeal, non-dairy milk, and an easy homemade cranberry sauce. Tart and refreshing and reminiscent of frozen yogurt! No coconut, soy, gluten, or refined sugar.Inspired by and adapted from Miyoko Schinner's recipe for Low-Fat Vanilla Oat Gelato in The Homemade Vegan Pantry.Yield: about 4 cups