Vegan Oil-Free Recipes - Earth to Veg

Three glasses of chocolate protein matcha smoothie topped with chocolate shavings and coconut flakes.

Chocolate Matcha Protein Shake

Drinks, American Cuisine, Breakfast, 500 Calories, Blender, Spring, Summer, Fall, Gluten-Free, Oil-Free, Nut-Free, High-Protein, Under 30 Minutes, Asian Cuisine, Recipes

This Chocolate Matcha Protein Shake is a powerful mix of chocolate milk, pumpkin seed butter, protein powder, and matcha powder. Rich, filling, not too sweet.

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Roasted Pumpkin Seed Butter

American Cuisine, Sauces, Over 700 Calories, Blender, Fall, Gluten-Free, Oil-Free, WFPB, Nut-Free, High-Protein, Under 30 Minutes, Recipes

Roasted pumpkin seed butter is an allergen-free alternative to nut butter. Deliciously creamy and nutty spread that’s easy to make at home with a blender.

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A ceramic bowl brimming with vegan no-fish ball soup garnished with cilantro and scallions.

No-Fish Ball Noodle Soup (Vegan)

Soups, 200 Calories, Chinese Cuisine, Side Dishes, One-Pot, Stovetop Recipes, Spring, Fall, Winter, Gluten-Free, Oil-Free, Nut-Free, High-Protein, Under 30 Minutes, Recipes

A savoury plant-based take on Asian fish ball noodles. Quick and easy with five ingredients and ready in 30 minutes. Perfect for a vegan lunch or side dish.

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Bok Choy Miso Soup

Appetizers, Soups, 200 Calories, Side Dishes, Japanese Cuisine, One-Pot, Stovetop Recipes, Fall, Gluten-Free, Oil-Free, WFPB, Nut-Free, High-Protein, Tofu, Under 30 Minutes, Recipes

Bok choy miso soup is a quick way to use up leafy greens in a light yet flavourful soup. And you get a hit of savoury, fermented probiotic goodness to boot!

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Three different kinds of anko bean paste (tsubuan, tsubushian, and koshian) in glass bowls.

Adzuki Bean Paste (Red Bean Paste)

Korean Cuisine, 600 Calories, Chinese Cuisine, Sauces, Japanese Cuisine, Blender, Instant Pot, Stovetop Recipes, Spring, Summer, Fall, Winter, Gluten-Free, Oil-Free, Nut-Free, Asian Cuisine, Recipes

Make adzuki bean paste in the Instant Pot or stove with only sugar and beans. Red bean paste is called anko in Japanese, dousha in Chinese, or danpat in Korean.

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Glass jars of roasted sesame paste on a wooden table.

Traditional Roasted Sesame Paste Recipe

Chinese Cuisine, Sauces, Over 700 Calories, Japanese Cuisine, Blender, Fall, Winter, Gluten-Free, Oil-Free, WFPB, Nut-Free, Under 30 Minutes, Asian Cuisine, Recipes

Rich and nutty roasted sesame paste is a staple of Japanese and Chinese cuisine, where it’s called Neri Goma or Zhi Ma Jiang. Made from just one ingredient!

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Vegan nigiri sushi and a pair of chopsticks on a grey slate board.

Vegan Sashimi (for Nigiri, Sushi Rolls, and More)

Appetizers, 100 Calories, Side Dishes, Japanese Cuisine, Stovetop Recipes, Spring, Summer, Gluten-Free, Oil-Free, Nut-Free, Recipes

This bouncy vegan sashimi is made by marinating konjac (Japanese yam cake). It’s perfect for nigiri, sushi rolls, donburi, gunkan maki, poke bowls, and more.

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Nori komi furikake is sprinkled over a small bowl of white rice.

Nori Komi Furikake (Vegan Furikake)

Side Dishes, Japanese Cuisine, Gluten-Free, Oil-Free, Meal Prep, Under 30 Minutes, Recipes

Nori komi furikake is among the simplest types of furikake, or Japanese rice seasoning. This vegan furikake is so umami, you won’t want to eat rice without it.

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Homemade coconut milk is poured from a stopper bottle into a young coconut.

Chinese Coconut Milk Drink Recipe

Drinks, 200 Calories, Chinese Cuisine, Blender, Summer, Gluten-Free, Oil-Free, WFPB, Nut-Free, Under 30 Minutes, Recipes

My homemade version of the famous Hainan Yeshu Coconut Milk. This Chinese coconut drink is made from just one ingredient: young coconut. Oh so refreshing!

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Toasted coconut shreds in a small cast iron pan on a white linen towel and next to a wooden spatula filled with more coconut.

Skillet Toasted Coconut (Shredded or Flaked)

100 Calories, Stovetop Recipes, Spring, Summer, Fall, Winter, Gluten-Free, Oil-Free, WFPB, Nut-Free, Under 30 Minutes, Global Cuisine, Recipes

Transform your shredded coconut or coconut flakes into golden-brown toasted coconut in five minutes using a skillet. Crispy, crunchy, with tons of nutty flavour!

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