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Appetizers
Find all sorts of ideas for delicious oil-free bruschetta in this post. I start with classic tomato bruschetta, followed by a long list of toppings that can be mixed and matched. Even the crostini can be made without oil. With this post, no two days of bruschetta need to exactly the same!
This plant-based, vegan recipe for chili bean dip results in an irresistibly creamy dip that you’ll be tempted to use not just with tortilla chips, but also on top of cooked vegetables, grains, and for nachos and burritos. It comes together in less than 30 minutes, including the soaking time for cashews. It’s a must-try.
This no-oil version of the New Orleans-inspired muffuletta olive salad is tasty on cauliflower steaks, grains, proteins, vegetables, and, of course, the famous muffuletta sandwich. There are many variations of muffuletta olive salad. This one is relatively mild, without pickled vegetables. If you love olives, you’ll likely love this salad!
Without oil and sugar, this vegan take on the wraps made famous by P.F. Chang’s is incredibly delicious. Their wonderful play of textures and flavors hits the spot.
This healthy and lovely plant-based dip hits the spot. The red peppers, tahini, and nutritional yeast provide the savory center. The basil, parsley, lemon juice, and garlic liven it up.
Why use high-calorie oil if you don’t need to? These gems come out crunchy and delicious, making for the perfect high-protein, low-fat, very satisfying snack.
Crispy taquitos with no oil? Yes, it can be done. Serve these plant-based treats with guacamole, salsa, and/or crema, and you’ve got a major party on your hands!
This take on the famous New Orleans-based olive salad, combines the key muffuletta ingredients—olives, celery, oregano, and garlic—with some no-oil mayonnaise to make it easy to enjoy as a dip or sandwich spread. It’s bursting with flavor and textures.
Whole wheat flour tortillas bake up very nice so you can avoid oil for these beauties. These are as healthy as they are delicious.
Make your own crackers and love them! They’re healthy with flax seeds and chia seeds, and so delicious!
These delicious spiced nuts are perfect for gifts and for any occasion—dinner party, potluck, cocktail hour, holidays, or just your own private happy time.
Thyme and chipotle powder? They taste great together, and you can easily control the spiciness level when you make this. A great appetizer for a party or a snack for yourself.
Forget the cheese and mayonnaise. Dodge those calorie bombs and try this approach without dairy or mayo. The cashews and tofu give it creaminess, and the nutritional yeast and miso provide the cheesy flavors.
Looking for an elegant plant-based appetizer? Look no further. These have a complex flavor, sturdy structure, and roasted goodness without oil. Family and friends will love them!
Having lived in New Jersey for 30 years, I would never disrespect the tomato. New Jersey tomatoes are the stuff of legends, a richly deserved reputation. So wringing the oil out of bruschetta was a big deal for me. I believe this rendition is worthy of worshipping at the great tomato’s altar.
These are a fancy version of the edamame pods you often get in Asian restaurants as an appetizer.
These two variations on hummus—beet and spinach—not only give your hummus a new flavor to enjoy but also significantly lower the calorie count.
The Instant Pot turns hummus-making from a multi-day activity to somewhere under two hours. If you’re looking to make hummus like the kind you eat in a Middle Eastern restaurant, you’ve found the right recipe!
Creamy, salty, sharp, soft white cheese on crackers or in sandwiches or salads is delicious. There are so many ways to enjoy this goat-cheese-like almond cheese.
These tortilla crisps are a great way to use up leftover flour tortillas, and they taste fantastic. You can add spices and make them any shape you like.
This no-oil recipe for Cowboy Caviar delivers a dip that’s as lovely and colorful as it is delicious. Make it your own by switching up the beans and adjust the onions, garlic, and hot sauce levels.
The secret to the kind of cold sesame noodles you eat in restaurants is Chinese roasted sesame paste. My take on this dish recalls the best sesame noodles from Chinese restaurants without the greasiness you can sometimes get.
I like the way the California olives cut into the sharpness of the Greek olives--I've found that this mildness makes the spread more appealing to non-hard-core Greek olive lovers. The substitution of tahini for olive results in a lovely, creamy no-oil spread.
This Middle Eastern spread is extraordinary and surprisingly healthy. The toasted walnuts complement the roasted red peppers in this smooth, plant-based, oil-free dish. I serve it on bread with a thick soup and a salad for dinner.
This is the result of many attempts to get the flavor "just right." It's simple, so that you can taste the avocado.
These satay soy curls are a flavorful plant-based twist on a classic Thai-inspired dish. Coated with a rich, savory, whole-foods peanut sauce featuring coconut, lime, and Thai curry flavors, the healthy soy curls are then roasted on bamboo skewers. The same vegan peanut sauce serves as a dipping sauce. Satisfying, and packed with wholesome ingredients, this recipe is a must-try for any plant-based enthusiast.