Listed below are some of our favorite whole-food, plant-based, low-fat recipes. Most are oil-free, because we know that cutting out unnecessary oil helps reduce harmful saturated fat in our diets.
We also encourage you to explore vegan recipes on the internet, but watch out for those with added oils (including coconut and olive oils) and lots of processed ingredients like TVP (texturized vegetable protein made from soybeans) and white flour. While it’s OK to use those ingredients every now and then, it’s best to choose foods closer to their natural state, which retains more fiber and nutrients.
We’d love to see the plant-based food you are making at home! Feel free to share your photos on social media and tag @plantedplatter and hashtag #plantedplatter and #boldfoodbrightlife.
A scoop of curried tempeh salad is wonderful in a sandwich, atop a grain bowl, on a bed of greens, or as a main entree.
This soup is fast to make and very satisfying. The pesto adds both color and flavor.
Combining whole grains with fresh vegetables and fruits makes an easy one-dish meal.
Hummus has become a common snack food in recent years. Time to start playing with some new flavors! With one basic recipe, you can easily make both of these variations.
With its lemon-mustard dressing, this colorful, vegan sweet potato salad has a bright, tangy flavor. Packs well for a picnic or lunch at work, and looks beautiful on your Thanksgiving table.