Vegan Fried Rice Recipe – Oil Free Fried Rice Recipe

Prep: 5 mins – Cook: 15 mins – Total: 20 mins


  • Water
  • 1/2 sweet onion chopped
  • 4 garlic cloves crushed
  • 2 large carrots thinly sliced or shredded
  • 1 1/2 cups cabbage shredded
  • 1 cup frozen peas
  • 2 cups cooked brown rice
  • 1 cup tofu scramble
  • 5 tablespoons low-sodium soy sauce


  1. Set a large pan or wok over medium heat and add about 1 tbsp of water. Immediately after, add onions, garlic, and carrots. Cook and stir for 2 minutes.
  2. Next, add the shredded cabbage to the pan or wok. Increase heat to medium-high heat. Stir and cook for 5 minutes. Add a splash of water when necessary throughout the cooking time to prevent sticking.
  3. Next, add the frozen peas, cooked brown rice, cooked tofu scramble, and low-sodium soy sauce. Cook and frequently stir for another 5-8 minutes.

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Thai Salad with Sesame Garlic Dressing Recipe

Prep: 25 mins – Total: 25 mins



  • 1/3 cup canola oil
  • 3 cloves garlic, peeled
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons water
  • 2 tablespoons white distilled vinegar
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 tablespoon lemongrass paste (ginger would also work)
  • a squeeze of lime juice


  • 16 ounces frozen shelled edamame
  • 5–6 cups baby kale
  • 3 large carrots
  • 2 bell peppers (1 red, 1 yellow)
  • 1 cup cilantro leaves
  • 3 green onions
  • 3/4 cup cashews (if you can find them, Trader Joe’s Thai Lime and Chili Cashews are the bomb)


  1. Puree all the dressing ingredients in a food processor until smooth. Taste and adjust to fit your preferences. Transfer to a dressing jar and rinse the food processor out for use later.
  2. Cook the edamame by boiling it for 3-5 minutes in a pot of boiling water. Drain and allow it to cool. Meanwhile, slice up the kale, carrots, peppers, cilantro leaves, and green onions into thin strips or shreds.
  3. Place the cooked edamame in the food processor and pulse 5 times to get a minced texture. Transfer to a bowl and repeat the same process for the cashews. Toss the kale, carrots, peppers, cilantro, green onions, edamame, and cashews together until well combined. Drizzle with the dressing, toss gently a few times, and serve immediately.

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Vegan Chickpea Burgers Recipe

Prep: 20 mins – Cook: 10 mins – Total: 30 mins


  • 1 Medium Onion White, Yellow or Brown, Chopped
  • 3 Cloves Garlic
  • 1 tsp Avocado Oil
  • 15 ounce (425g) Can Chickpeas Drained
  • 1/2 tsp Paprika
  • 1/2 tsp Coriander Powder
  • 1/2 tsp Cumin
  • 1/2 cup Fresh Chopped Cilantro loosely packed
  • 3 Tbsp All Purpose Flour use gluten-free for gluten-free version – plus more for rolling**
  • 2 Tbsp Avocado Oil or other oil


  1. Finely chop the onion and crush the garlic and add to a frying pan with 1 tsp avocado oil and fry until just before they start to brown.
  2. Drain the can of chickpeas and add the chickpeas to a food processor with the cooked onions/garlic, paprika, coriander powder, cumin, freshly chopped cilantro and flour and process it into a thick burger batter.
  3. Sprinkle flour over a baking tray and cover your hands with it as well. Scoop the batter out onto the tray in 4 even sections, roll in the flour and form into 4 balls.
  4. If the batter is very sticky or too wet, add more flour so that it easily forms a ball.
  5. Take a square of parchment paper, place on top of each ball and press down on it with the bottom of a glass to flatten it into a burger shape.
  6. Place the baking tray with the 4 burgers into the freezer to firm up for 30 minutes.
  7. After 30 minutes add 2 Tbsp avocado oil to a frying pan and heat up until hot.
  8. Add all 4 burgers to the frying pan and fry on each side turning regularly until browned and crispy, roughly 5 minutes on each side.
  9. If you want your burgers extra firm and crispy you can place on a parchment lined baking tray and bake in the oven at 400°F (200°C) for a further 20-30 minutes.
  10. Serve on hamburger buns with sliced avocado, crispy lettuce, sliced tomato, ketchup and mustard.

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Celery Root Fennel Soup

PREP: 20 mins – COOK: 40 mins – TOTAL: 60 mins


  • 2 Tbsp butter
  • 2 cups thinly sliced onions (sliced across the grain)
  • 4 cloves garlic, sliced
  • 2 medium fennel bulbs, thinly sliced
  • 2 medium celery roots (about 1 1/2 pounds), peeled and thinly sliced
  • 1 medium russet potato, peeled and thinly sliced
  • 2 bay leaves
  • 7 cups chicken stock
  • 2 1/2 teaspoons kosher salt (less or more to taste)
  • 1/4 teaspoon black pepper
  • 1/4 cup whipping cream
  • Fennel fronds for garnish


  1. Cook Onions: Melt butter in a large (6-8 quart) thick-bottomed pot on medium high heat. Stir in the onions and cook until softened, about 4 to 5 minutes.
  2. Add the garlic and the sliced fennel: lower the heat to medium and cook for 10 to 12 minutes or until softened.
  3. Add the sliced celery root, sliced potato, 2 bay leaves, stock and salt: Increase heat to high, bring to a simmer, reduce heat to low, and maintain a simmer, partially covered for another 10 to 12 minutes, until all of the vegetables are soft enough to purée.
  4. Purée the soup: Either working in batches with a standing blender (do not fill blender bowl more than a third full at a time), or with an immersion blender, purée the soup until smooth. (Note that an immersion blender will take several minutes longer than a standing blender to purée the soup to smoothness.)
  5. Stir in cream and black pepper. Adjust salt to taste: Garnish with fennel fronds.

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Vegan Chickpea Salad

PREP: 10 mins – TOTAL: 10 mins


  • 1 14-ounce can chickpeas
  • 1/2 cup walnuts lightly toasted and coarsely chopped
  • 2 stalks celery sliced
  • 1/2 cup red seedless grapes sliced in half
  • 1 small apple coarsely chopped
  • 1/4 cup vegan mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 small head leafy lettuce


  1. Mix the chickpeas, almond, celery, grapes, and apple together in a medium bowl.
  2. Mix together the mayo, apple cider vinegar, mustard, salt, and pepper in a separate bowl.
  3. Pour the mayo mixture over the chickpea mixture and gently toss to combine.
  4. Refrigerate for half an hour before serving.
  5. Divide the lettuce among four plates and then spoon the salad over the lettuce.

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Vegan Quesadillas

Prep: 20 mins – Cook: 30 mins – Total: 50 mins


For the Black Bean and Corn Mix:

  • 1/2 Medium Onion White, Yellow or Brown, Chopped
  • 1/2 tsp Crushed Garlic
  • 1 Tbsp Olive Oil
  • 1/4 tsp Cayenne Pepper
  • 1/2 tsp Ground Cumin
  • 15 ounce (425g) Can Black Beans Drained
  • 15 ounce (425g) Can Corn Drained
  • Sea Salt and Black Pepper to Taste

For the Guacamole:

  • 2 Medium Avocados
  • 1/2 Small Fresh Lime Squeezed
  • Sea Salt and Black Pepper to Taste

For Assembling:

  • 1 and 1/4 cups Grated Vegan Cheese
  • 8 Tortillas Wheat or Corn


  • Prepare your black bean and corn mix. Add the chopped onion and crushed garlic to a frying pan with the olive oil. Add the cayenne pepper and cumin and sauté until the onions are softened. Add in the black beans and corn and sauté until warmed and well mixed with the spices. Add in sea salt and black pepper to taste. Set aside.
  • Prepare your guacamole. Mash the avocados, squeeze in the lime juice and add sea salt and black pepper to taste. Set side.
  • Grate the vegan cheese and set aside.
  • Heat up a frying pan (dry, no oil) and then add 1 tortilla to the pan. Let it toast a little on one side until very slightly browned, and then flip it. Add some black bean and corn mix to one side of the tortilla, topped with some guacamole and then some vegan cheese. Fold the tortilla over to close it. Pat down with your spatula so that the top sticks. Cook for a couple of minutes before flipping and cooking for a couple of minutes on the other side so that both sides are nicely browned and toasted.
  • Remove from the pan and repeat with the next tortilla until all 8 tortillas are finished.
  • Cut each quesadilla in half (or even into quarters if you prefer) and serve.

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