624 oil recipes

A creamy vegan cheesecake made with blended tofu on a crunchy granola crust, topped with a fresh strawberry sauce. Dairy-free, egg-free, and naturally sweetened. Serves 8.

Bread machine raspberry marshmallow bread with real frozen raspberries, mini marshmallows, and raspberry sauce folded into a soft yeast loaf. Cholesterol-free and perfect toasted for breakfast.

Vegetarian sweet and sour pasta salad with kamut spirals, kidney beans, black beans, and red bell pepper tossed in a tangy shoyu-barley malt dressing. Protein-packed and potluck-ready.

Rich, velvety black bean soup with bacon, ham, brown rice, and eight onions simmered for hours then blended smooth. Finished with white wine and sherry for a luxurious bowl.

Creamy peanut butter swirls into a hearty West African stew loaded with sweet potatoes, okra, and cabbage for comfort with a subtle spicy kick.

Delicious and everyone who tried it absolutely loved the flavor and the texture of this salad. A winning dish.

Stir-fried fresh vegetables and tofu are served with quina that is packed with fibre and protein. And it is so quick and easy to make, within less than 15 minutes, a delicious and refreshing meal appears.

Multi-Grain Soybean Bread (Conventional Recipe) recipe

Curried Mustard Greens & Garbanzo Beans with Sweet Potatoes recipe

Lemony lentil salad with feta, crisp cucumber, red bell pepper, and a generous handful of fresh dill. A no-cook, protein-packed vegetarian lunch that gets better the longer it sits.

Cold peanut noodles tossed in a blended peanut sauce with soy, garlic, sesame oil, and cayenne. Topped with steamed carrots, snow peas, cucumber, and green onions.

Vegetarian kale and potato soup builds a rich stock from kale stems and potato peels, then layers in olive oil, garlic, red pepper flakes, and torn kale leaves. Rustic, zero-waste cooking.

Pureed pinto bean soup with New Mexican red chile, cream, fresh herbs, and toasted pine nuts. Velvety, rustic Southwestern soup with deep slow-cooked bean flavor.

Fusilli alla Sorrentina with canned tuna, fresh tomatoes, black olives, white wine, garlic, and fresh mint. A quick Southern Italian pantry pasta.

Vegetable lasagna with tofu, spinach, mushrooms, and melted mozzarella layered with no-boil noodles. A hearty meat-free dinner for six with only 10 minutes of prep.

Rich black bean soup simmered with bacon, ham, brown rice, cumin, and garlic, then blended smooth and finished with sherry. A big-batch crowd pleaser.