Recipes with vegetable oil
7,208 recipes
One Pot Dinner Recipe
One-pot stovetop meatloaf dinner with sliced potatoes and carrots cooked together in a covered skillet. A complete ground beef meal in a single pan with no oven needed.
Vegetable Soup (Santa Maria)
Light Filipino-style vegetable soup with stir-fried mixed vegetables, soy sauce, and fresh watercress stirred in at the end. A simple, nourishing bowl ready in about an hour.
Spicy Braised Carrots
Julienned carrots braised with curry powder, ginger, garlic, and a squeeze of lime. This Indian-inspired vegetarian side dish brings out the natural sweetness of carrots with warm, aromatic spice.
Tofu Burgers (Lappe)
Five-ingredient tofu burgers with grated carrot, leeks, and toasted sesame seeds. Pan-fried until crispy and golden. Inspired by Frances Moore Lappe's plant-based classics.
Thyme-Fig Fruitcake
Thyme-fig fruitcake is a rustic, barely-sweet cornmeal cake studded with apple-juice-plumped figs, fragrant thyme and toasted pine nuts. An Italian-style tea cake that leans savory more than sugary.
New-Mexico Chile Salve
New Mexico chile salve is a simple spice paste of ground green chile, hot paprika, coriander, and oil. Rub it on beef, pork, or poultry before grilling for bold Southwestern heat.
Pineanna Nut Cake
Pineanna nut cake is a three-layer banana-pineapple cake with pecans and cinnamon, frosted with vanilla cream cheese frosting. A Southern-style hummingbird cake by another name.
Stir-N-Roll Pizza
A no-yeast pizza dough made by stirring flour, baking powder, oil, and milk into a quick crust you can roll and top in minutes. No rising time, no kneading, just pizza night made simple.
Stir-N-Roll Pizza
A no-yeast pizza dough made by stirring flour, baking powder, oil, and milk into a quick crust you can roll and top in minutes. No rising time, no kneading, just pizza night made simple.
Cocoons
Pecan shortbread cookies shaped into little ovals and rolled in powdered sugar. Only 4 ingredients, no eggs, mixed by hand, and they melt in your mouth. A Mexican wedding cookie cousin that makes 4 dozen.
Pinto Stuffed Peppers
Vegan stuffed peppers filled with mashed pinto beans, tomatoes, celery, and basil, topped with nutritional yeast and baked. A hearty plant-based main dish.
Parmesan Prawns
Deep-fried Parmesan prawns with a crispy breadcrumb and Parmigiano-Reggiano coating over a light batter. Golden, crunchy, and done in 2 minutes flat.
Golden Honey Braid
Braided honey yeast bread with an optional golden saffron tint and raisins, mixed in a food processor for easy kneading. A beautiful three-strand loaf brushed with honey for a glossy, sweet crust.
Super Easy Carrot Cake
Super easy way to make a delicious carrot cake. Frost it with a butter-cream cheese frosting to add extra layer of deliciousness. If not, the cake is yummy enough on its own.
Tomato Soup Dressing
Old-fashioned tomato soup salad dressing with tangy vinegar, dry mustard, and paprika. This vintage no-cook recipe whips up in 15 minutes and tastes like a Southern church potluck in a jar.
Late Puddlng Cake
Slow cooker chocolate pudding cake with cocoa, chocolate syrup, and chopped pecans. The batter steams into a fudgy, gooey cake with its own chocolate sauce on the bottom. Served warm with cream.
One-pot stovetop meatloaf dinner with sliced potatoes and carrots cooked together in a covered skillet. A complete ground beef meal in a single pan with no oven needed.
Light Filipino-style vegetable soup with stir-fried mixed vegetables, soy sauce, and fresh watercress stirred in at the end. A simple, nourishing bowl ready in about an hour.
Julienned carrots braised with curry powder, ginger, garlic, and a squeeze of lime. This Indian-inspired vegetarian side dish brings out the natural sweetness of carrots with warm, aromatic spice.
Five-ingredient tofu burgers with grated carrot, leeks, and toasted sesame seeds. Pan-fried until crispy and golden. Inspired by Frances Moore Lappe's plant-based classics.
Thyme-fig fruitcake is a rustic, barely-sweet cornmeal cake studded with apple-juice-plumped figs, fragrant thyme and toasted pine nuts. An Italian-style tea cake that leans savory more than sugary.
New Mexico chile salve is a simple spice paste of ground green chile, hot paprika, coriander, and oil. Rub it on beef, pork, or poultry before grilling for bold Southwestern heat.
Pineanna nut cake is a three-layer banana-pineapple cake with pecans and cinnamon, frosted with vanilla cream cheese frosting. A Southern-style hummingbird cake by another name.
A no-yeast pizza dough made by stirring flour, baking powder, oil, and milk into a quick crust you can roll and top in minutes. No rising time, no kneading, just pizza night made simple.
A no-yeast pizza dough made by stirring flour, baking powder, oil, and milk into a quick crust you can roll and top in minutes. No rising time, no kneading, just pizza night made simple.
Pecan shortbread cookies shaped into little ovals and rolled in powdered sugar. Only 4 ingredients, no eggs, mixed by hand, and they melt in your mouth. A Mexican wedding cookie cousin that makes 4 dozen.
Vegan stuffed peppers filled with mashed pinto beans, tomatoes, celery, and basil, topped with nutritional yeast and baked. A hearty plant-based main dish.
Deep-fried Parmesan prawns with a crispy breadcrumb and Parmigiano-Reggiano coating over a light batter. Golden, crunchy, and done in 2 minutes flat.
Braided honey yeast bread with an optional golden saffron tint and raisins, mixed in a food processor for easy kneading. A beautiful three-strand loaf brushed with honey for a glossy, sweet crust.
Super easy way to make a delicious carrot cake. Frost it with a butter-cream cheese frosting to add extra layer of deliciousness. If not, the cake is yummy enough on its own.
Old-fashioned tomato soup salad dressing with tangy vinegar, dry mustard, and paprika. This vintage no-cook recipe whips up in 15 minutes and tastes like a Southern church potluck in a jar.
Slow cooker chocolate pudding cake with cocoa, chocolate syrup, and chopped pecans. The batter steams into a fudgy, gooey cake with its own chocolate sauce on the bottom. Served warm with cream.
