181 vegetable oil recipes

Hearty no-bean beef chili built on 3 pounds of stewing beef, half a cup of chili powder, masa harina for body, and a secret weapon: a dash of Peychaud's bitters and nutmeg at the finish.

Indonesian vegetable salad tossed in creamy peanut dressing with garlic, rice vinegar, and chili flakes. Crunchy tofu, bean sprouts, and broccoli make a bright gado-gado style make-ahead bowl.

Pasta and bean soup with chickpeas, kidney beans, elbow macaroni, and tomato paste in herbed vegetable stock. A filling 30-minute vegetarian soup with Italian flair.

Light, vegetable-packed hot and sour soup with firm tofu, crisp snow peas, and red bell peppers in a tangy, spicy broth. Ready in 30 minutes for a quick, healthy meal.

Hot and sour soup with tofu, snow peas, red bell pepper, and water chestnuts in a tangy, spicy broth thickened with cornstarch. A vegetable-loaded Chinese-style soup ready in under an hour.

Valencian red beans and rice with bell peppers, fresh tomatoes, pimento-stuffed olives, allspice, and cilantro. A one-pot Caribbean-meets-Spanish vegetarian dish.

Taco pockets: ground turkey patties seasoned with cumin, chili powder, and cayenne, wrapped in flour tortillas with lettuce, tomato, and Monterey Jack, then cut corner-to-corner into triangle pockets that do not fall apart.

Moist, nutty and fluffy, vegetable oil and honey give the bread a tangy taste, also the whole wheat flour and walnuts add some nutty flavor.

These delicious pretzels are made with whole wheat flour. Boiling the risen pretzels in boiling soda water ensures them to be evenly browned during the baking, and sprinkle with some fennel seeds and sea salt flakes after egg wash to enhance the flavor. Serve with any your favorite mustard. We love dijon, whole grain and balsamic-fig mustard especially.

A delicious recipe uses up some of your troublesome zucchinis and makes you take a second look at these summer produce.

A simple yet delicious recipe for granola bars. You can ice them with a simple glaze, if desired.

Easy bran muffins with All-Bran cereal, dark molasses, skim milk, and a splash of vegetable oil. Seven-ingredient breakfast muffins with classic deep molasses-bran flavor.

Peanut butter cookies made with vegetable oil instead of butter, brown sugar, and a single egg. Lower in saturated fat than classic versions, with the iconic fork-cross top.

This banana bread satisfy your sweet tooth and the chocolate cravings at the same time.

This version of the classic Jewish passover potato dish is much lighter and fluffier than the old fashioned variety.

Made with 100% whole wheat flour, these moist chocolate muffins are not only addictively delicious, but they are also good for you.