797 salt free recipes

Indoor beef kebabs broiled right in your oven, no grill required. Sirloin cubes soak in a sesame-soy marinade with brown sugar and lemon, then skewer up with mushrooms, zucchini, pepper, and pearl onions.

Rumaki pate blends chicken livers with butter, soy sauce, nutmeg, and dry mustard, then folds in chopped water chestnuts and crumbled bacon. A retro appetizer spread with crunch in every bite.

Layered vegetable salad with warm spicy peanut dressing made from coconut milk, peanut butter, and sweet soy sauce. Blanched potatoes, cauliflower, green beans, cabbage, and raw jicama.

Garlic head soup built on three whole simmered bulbs blended into a brothy base with barley, wild rice, potatoes, carrots, and mushrooms, herbed with thyme, rosemary, and dill.

Homemade vegan sausage (soysage) made from soybeans, kombu, oats, gluten flour, and classic sausage spices like sage, fennel, and cayenne. Steamed until firm and sliceable.

Szechuan-style flank steak stir-fried with snow peas, mushrooms, carrots, and dried red chilies in an oyster sauce and sesame oil glaze. A spicy, authentic Chinese beef dish ready in about an hour.

Szechwan White Cut Chicken with Spicy Peanut Sauce recipe

Cheesy rice and bean casserole with ricotta, feta, and Parmesan baked under sliced tomatoes and a golden breadcrumb crust. Hearty vegetarian comfort food with mushrooms and herbs.

Orange turkey stir-fry with ginger, garlic, snow peas, and red bell pepper in a citrusy soy glaze. Fast, lean weeknight skillet dinner ready in about 25 minutes.

Lean ostrich steak sliced thin and stir-fried with fresh tomatoes, bell pepper, ginger, garlic, and red pepper flakes. A low-fat, high-protein alternative to beef that cooks in minutes.

Sesame soy eggplant salad is a cold, silky Chinese-style starter: steamed eggplant torn into strips and tossed in a punchy Hunan vinaigrette of ginger, garlic, soy, chili oil and sesame. Light, vegan, and refreshing.

Shrimp lo mein with egg noodles, bean sprouts, Chinese chives, and oyster-soy sauce. A quick wok stir-fry ready in 20 minutes with restaurant-worthy flavor.

Szechwan eggplant and tofu stir-fry with soy-sherry-ginger sauce and a cayenne kick. A vegan Sichuan-style wok dish that turns eggplant silky and tofu deeply flavored.

Chinese sizzling sweet and sour seafood with shrimp, scallops, and vegetables in a tangy sauce poured over deep-fried rice cakes for a dramatic tableside sizzle.

Crispy baked vegan burgers made from mashed zucchini, tahini, sesame seeds, sunflower seed meal, and cornmeal with sautéed garlic, onions, and carrots. Plant-powered patties with serious crunch and savory depth.

Mongolian beef stir-fry with flank steak, scallions, garlic, hoisin, and oyster sauce. A fast wok-fried takeout favorite with a sweet, savory, slightly spicy sauce.