Oil-Free Potato Wedges

For months, I’ve had a delicious new obsession. Oven Baked Oil-Free Potato Wedges are my favorite plant-based side dish! This easy recipe is the perfect addition to your next plant-based meal.

oil-free potato wedges

These Oil-Free Potato Wedges are pretty much like eating fries! Making Potato Wedges is easier than making fries though, especially when you use small red new potatoes. 

I’ve always enjoyed eating small red new potatoes because they are easier to wash than other potatoes.  For instance, russet potatoes have thick skin that require a lot of scrubbing. 

Oven baked oil-free potato wedges

The biggest benefit of using the small red new potatoes is their thin skin that most people don’t really notice. One of my kids is a bit on the picky side and doesn’t like the skin. The other doesn’t mind it at all. 

Making Oil-Free Potato Wedges

Oil-Free Potato Wedges are easy to make, too! You can customize them based on what you have but all you really need are potatoes and spices of your choice. At minimum, I use salt and pepper but I prefer to add onion and garlic powder. 

One of my complaints about making oil-free fries in the oven is that they don’t always get crisp. I struggle getting them the same size. Some burn while others are still too raw. I try to flip them at the right time but I struggle at getting them to cook evenly. 

The way I cut the small red new potatoes solves this problem. It is important to find potatoes that are on the small side. Sometimes we get grocery delivery and they give us the larger red new potatoes that are about the size of a lemon and they are a bit trickier to cut, but still work. 

oil free potato wedges

How to Cut Your Potato Wedges

Your cut will depend on the size of your red new potatoes. 

If your potatoes are the size of a grape, don’t cut them, leave them whole. If they are the size of a lime, cut them in half, then cut three wedges in each half, creating six wedges. If they are larger than a lime, cut them in fourths, then cut each of the fourths in half, creating eight wedges. These aren’t hard and fast rules, do what seems right to you. It’s important that all the wedges are of similar size and thickness so they all cook uniformly.

You want to keep the curved part of the potato intact. You’ll arrange each wedge on a cookie sheet covered in parchment or a silicone baking mat. By placing the potatoes with the peel side down and the freshly cut side up, you can avoid having to flip them over in the oven. They will cook evenly.

This also leaves the freshly cut side ready for a sprinkle of seasonings if you want a short cut. You can easily sprinkle salt, pepper, and any other seasoning straight onto the potatoes wedges on the cookie sheet.

The potato wedges will be better covered if you put them in a bowl and sprinkle the seasonings on them and mix them up, but I’ve done it both ways and they both work. 

If you pour the seasonings into the wedges on the cookie sheet, you’ll smell the seasonings as they cook. Toward the end they might start smelling burnt and the spices on the cookie sheet will burn but the spices on the potatoes will be perfect. 

oil-free potato wedges

Once the potato wedges are cut and the spices are applied, it’s time to bake. Like I said, you don’t have to flip these wedges! You do need to preheat your oven to 400 degrees. After moving into this house over the summer, I learned that our oven thermostat was off. We are just renting so it wasn’t worth a service call but I did buy an inexpensive oven thermometer. It’s important that the oven is completely preheated before putting the potato wedges in. 

These need to bake for 40 minutes. That gives me time to make just about anything else! 

Oil-Free Potato Wedges

Oil-Free Potato Wedges

Oven baked oil-free potato wedges use only potatoes and spices in this easy plant-based recipe.

Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 5 minutes
Total Time 55 minutes

Ingredients

  • 8-10 small red new potatoes
  • salt and pepper, to taste
  • onion powder, to taste
  • garlic powder, to taste

Instructions

  1. Preheat your oven to 400 degrees.
  2. Wash your small red new potatoes.
  3. Cut them into wedges as describe in the post. They need to be uniform size to cook evenly.
  4. If seasoning them in a bowl, put the potato wedges in a bowl and generously sprinkle seasonings on tip. Stir them with your hands to distribute the seasoning. Then place them on the cookie sheet with the cut side up (as pictured above).
  5. If seasoning them on the cookie sheet, place the potato wedges with the cut side up (as pictured above) on a piece of parchment on a cookie sheet. Generously sprinkle salt, pepper, onion and garlic powder on the wedges.
  6. Place the cookie sheet in the oven for 40 minutes.
  7. Allow the potato wedges to cool for about 5 minutes before eating.

Notes

The potato wedges can be stored in an air tight container in the refrigerator. They need to be reheated in the oven or an air fryer. They don't microwave well.

See notes in the blog post for tips on cutting the wedges.

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Vegetable Spaghetti

Pasta is a quick and easy meal, perfect for busy week nights. This Plant-Based Vegetable Spaghetti recipe is incredibly versatile. I used every vegetable I had but you can adapt it to your preferences and use your favorite vegetables.

Vegetable Spaghetti 

I normally prefer pasta with a lot of marinara! I can’t get enough! My family prefers a light hand with the marinara so I decided to up the veggies to see if they could take the place of my red sauce. 

Guess what, all of those delicious, fresh veggies more than made up for it. 

Vegetable Spaghetti ingredients.

Vegetable Spaghetti

This recipe will help you get your fill of veggies! It’s a great way to eat the rainbow! You can use wheat or gluten-free pasta. We choose spaghetti but you could use your favorite shape. 

Ingredients

  • Spaghetti, 16 oz package made according to package directions
  • Zucchini, 1 1/2 cups chopped
  • Broccoli, 1 1/2 cups chopped, about one crown
  • Carrots, 1 cup sliced
  • Mushrooms, 1 cup sliced
  • Onions, 1/4 diced
  • Tomatoes, 1 cup grape tomatoes
  • Garlic, 4 cloves minced
  • Spinach, a handful 
  • Petite diced tomatoes, 15 ounce can
  • Italian seasoning, 1 teaspoon
  • salt and pepper, to taste

Do

  1. Prepare pasta according to package directions.
  2. Dump the Zucchini, Broccoli, Carrots, Mushrooms, Onions, Tomatoes and Garlic into a hot pan. I prefer a skillet or Dutch Oven (something with a large base). 
  3. Cook the veggies for about 7 minutes. If the veggies begin to stick or burn, add a few tablespoons of water as often as needed. Cover with a lid, stir every few minutes. 
  4. Next, dump in the petite diced tomatoes and the Italian seasoning. Give it a stir then cover with a lid.
  5. Cook for another 5, then add the Spinach. Stir occasionally. 
  6. Cook for 5 minutes while the Spinach wilts. The veggies should be tender and the grape tomatoes will have burst. 
  7. Pour the drained spaghetti into the veggies and mix well. Add salt and pepper if needed. 

Vegetable Spaghetti after the cooked veggies are put on top of the cooked pasta.

This simple recipes gets it’s flavors from the veggies. I like to taste the veggies while cutting them to make sure they taste fresh. You won’t create a delicious meal with old ingredients. I’ll chop a few extra veggies and toss them in a salad.

This Vegetable Spaghetti is a nice alternative to pasta with jarred marinara sauce and takes only a little more time. 

Vegetable Spaghetti is an easy plant-based recipe your family will enjoy.

Yield: 6 servings

Vegetable Spaghetti

Vegetable Spaghetti
Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 35 minutes

Ingredients

  • Spaghetti, 16 oz package made according to package directions
  • Zucchini, 1 1/2 cups chopped
  • Broccoli, 1 1/2 cups chopped, about one crown
  • Carrots, 1 cup sliced
  • Mushrooms, 1 cup sliced
  • Onions, 1/4 diced
  • Tomatoes, 1 cup grape tomatoes
  • Garlic, 4 cloves minced
  • Spinach, a handful 
  • Petite diced tomatoes, 15 ounce can
  • Italian seasoning, 1 teaspoon
  • salt and pepper, to taste

Instructions

  1. Prepare pasta according to package directions.
  2. Dump the Zucchini, Broccoli, Carrots, Mushrooms, Onions, Tomatoes and Garlic into a hot pan. I prefer a skillet or Dutch Oven (something with a large base). 
  3. Cook the veggies for about 7 minutes. If the veggies begin to stick or burn, add a few tablespoons of water as often as needed. Cover with a lid, stir every few minutes. 
  4. Next, dump in the petite diced tomatoes and the Italian seasoning. Give it a stir then cover with a lid.
  5. Cook for another 5, then add the Spinach. Stir occasionally. 
  6. Cook for 5 minutes while the Spinach wilts. The veggies should be tender and the grape tomatoes will have burst. 
  7. Pour the drained spaghetti into the veggies and mix well. Add salt and pepper if needed. 

Notes

Wheat or gluten-free pasta can be used.

Only use vegetables you like, skip any veggies you don't enjoy.

Looking for more pasta recipes? You can try my Busy Night Pasta that uses frozen veggies and my Instant Pot or my Pizza Pasta that uses your favorite pizza toppings.

Chocolate Banana Bread

For years I’ve been using the same recipe for banana bread! We love it! The only change we ever made was to add chocolate chips! I love it with chocolate chips but my husband prefers it plain. One of my sons has a sweet tooth like me so we doubled down and made Double Chocolate Banana Bread

Double Chocolate Banana Bread

This recipe is just as easy at the original, it only has two extra ingredients, cocoa powder and chocolate chips. I should probably mention straight away that I always use dairy-free chocolate chips. Enjoy Life Foods are my favorite because they are allergy-friendly and come in different varieties from mini chips, chocolate chunks, and dark chocolate.

You can use whichever brand you love!

Chocolate Banana Bread

This Double Chocolate Banana Bread is perfect for chocolate lovers! It’s oil-free except for whatever oil could be in the chocolate chips. I’ll admit, chocolate chips are not a health food. We don’t have them all the time but they really elevate and add a decadent flare to oil-free desserts.

Double Chocolate Banana Bread

Instructions

  1. Preheat oven to 350°.
  2. In a large mixing bowl add 1 cup applesauce and 1/2 cup turbinado sugar. Mix with a wooden spoon.
  3. Add the bananas, plant milk and vanilla then mix well.
  4. Add baking soda, salt, cocoa powder, and flour. Mix again.
  5. Add half the optional nuts and chocolate chips into the batter. 
  6. Pour into a sprayed loaf pan. Then top with the remaining nuts and chocolate chips.
  7. Cook for 40 minutes, then test every 10 minutes until a toothpick comes out clean. 
  8. Remove from pan once cool.

I enjoy this Double Chocolate Banana Bread recipe with a glass of rice milk. 

Double Chocolate Banana Bread

Yield: 12 slices

Double Chocolate Banana Bread

Double Chocolate Banana Bread

This decadent Double Chocolate Banana Bread is perfect for parties or potlucks! The chocolate lovers in your house will love this plant-based recipe.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 1 cup applesauce
  • 1/2 cup turbinado sugar or raw sugar (I’ve used agave with a good result also)
  • 3 extra ripe bananas, mashed
  • 1 Tbsp plant milk
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup dutch process cocoa powder
  • 2 cups whole wheat pastry flour
  • 1/2 cup vegan chocolate chips 
  • 1/2 cup nuts (optional)

Instructions

  1. Preheat oven to 350°.
  2. In a large mixing bowl add 1 cup applesauce and 1/2 cup turbinado sugar. Mix with a wooden spoon.
  3. Add the bananas, plant milk and vanilla then mix well.
  4. Add baking soda, salt, cocoa powder, and flour. Mix again.
  5. Add half the optional nuts and chocolate chips into the batter. 
  6. Pour into a sprayed loaf pan. Then top with the remaining nuts and chocolate chips.
  7. Cook for 40 minutes, then test every 10 minutes until a toothpick comes out clean. 
  8. Remove from pan once cool.

Hearty Veggie Soup

As soon as the weather shifted to fall I started making this soup. I’ve always been a fan of simmering all my favorite veggies in a big pot on the stove. I love stealing tastes here and there. This Hearty Veggie Soup took a bit more work.

Hearty Veggie Soup

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One day after watching Game Changers on Netflix, my husband and I started talking about our weekly meal plan. We both really wanted a soup but we have different favorites. I like tomato flavored soups like my Taco Soup and he is a fan of the veggie broth flavored soups like the Chickpea and Rice Soup.

You could picture us across the table negotiating all the ingredients in the soup but it wasn’t that dramatic. We’d both offer suggestions for ingredients and veto other ingredients. Finally this soup emerged victorious. 

Hearty Veggie Soup

We started making it every weekend! It makes about 6-7 servings so it’s perfect for a weekend cooking session. After chopping the veggies it’s pretty hands off. I set it to simmer then go about my business. 

Even though this soup is plant-based, it somehow reminds me of the beef stew I ate as a kid. Crazy huh?

You can use your favorite veggie broth. I’ve used this veggie broth from Amazon with great results. I typically use my Veggie Broth Mix. I’ll usually add a little extra, ok sometimes I double it. 

Hearty Veggie Soup

This soup uses mostly fresh ingredients, I use frozen green beans and canned tomatoes and beans. The chopping doesn’t take too long but you could probably substitute a bag of frozen mixed veggies if you were short on time. I haven’t tried it because I always have fresh potatoes, carrots, onion and broccoli at my house.  

Hearty Veggie Soup

Hearty Veggie Soup

Ingredients

  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 3 carrots, sliced
  • 3 stalks celery, sliced
  • 4 peeled and diced potatoes (about 5-6 cups)
  • 1 cup frozen green beans
  • 1 crown broccoli, chopped (about 2-3 cups)
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can petite diced tomatoes
  • 8 cups of water or broth (if using water, add veggie broth mix)

Do

  1. Begin to saute the onions and garlic. Add a little water if needed. This makes the house smell glorious!
  2. Add the carrots and celery. Then dump in the potatoes, green beans, and broccoli.
  3. Cover the veggie with water  or veggie broth, I use about 8 cups of water and add 8-10 tablespoons of my Veggie Broth Mix.
  4. Pour in the diced tomatoes and black beans.
  5. Cover with a lid and simmer for 30-45 minutes, until all the veggies are soft.

Yield: 6

Hearty Veggie Soup

Hearty Veggie Soup

This Hearty Veggie Soup is an easy plant-based recipe your family will love. Beans, potatoes and broccoli plus more veggie goodness.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 3 carrots, sliced
  • 3 stalks celery, sliced
  • 4 peeled and diced potatoes (about 5-6 cups)
  • 1 cup frozen green beans
  • 1 crown broccoli, chopped (about 2-3 cups)
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can petite diced tomatoes
  • 8 cups of water or broth (if using water, add veggie broth mix)
  • Salt and pepper to taste

Instructions

  1. Begin to saute the onions and garlic. Add a little water if needed. This makes the house smell glorious!
  2. Add the carrots and celery. Then dump in the potatoes, green beans, and broccoli.
  3. Cover the veggie with water  or veggie broth, I use about 8 cups of water and add 8-10 tablespoons of my Veggie Broth Mix.
  4. Pour in the diced tomatoes and black beans.
  5. Cover with a lid and simmer for 30-45 minutes, until all the veggies are soft.
  6. Salt and pepper if desired.

Notes

If you are using water I highly recommend you use my Veggie Broth Mix. It's delicious and gives you more control over the ingredients. Dry Veggie Broth Mix

Did you notice something missing from this recipe? I’ve made this so many times but the time I decide to take photos I forgot the green beans. I’ll take new pictures later but trust me, you don’t want to wait that long.

Plant-Based Goulash

Many of you have been patiently waiting for this Plant-Based Goulash recipe! It’s finally here!

Plant-Based Goulash

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I will warn you that it’s not traditional goulash but traditional goulash is not plant-based. This tastes exactly how I remember eating it as a kid. 

Plant-Based Goulash

Instead of meat I used lentils and red kidney beans. This has tomatoes, peppers, onions and garlic too. Those are basically my favorite ingredients to put into any kind of soup or stew. I use veggie broth to deepen the flavor and a few other ingredients, mostly spices. 

Pasta is the last thing I add. I usually use macaroni noodles or small shells. 

I started working on this recipe last spring and had it just how I wanted it. The only problem was my recipe was big enough to feed an army! I finally cut it down to 4-5 servings over the summer. Then we moved. I still haven’t found the recipe but I mostly remembered the recipe and tested it again. This latest version is my favorite!

Plant-Based Goulash

Plant-Based Goulash

This Plant-Based Goulash uses whole food ingredients. Feel free to change it up to suit your family’s tastes. If you have kids eating it, you can increase the pasta and decrease the smoked paprika. A bag of frozen mixed veggies are a great way to add more veggies to your meal.

Ingredients

  • 5 cup veggie broth, divided
  • 1/2 cup diced onion
  • 2 cloves of garlic, minced
  • 1 bell pepper, diced
  • 1/2 cup dry brown lentils
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon smoked paprika (optional)
  • 1 bay leaf
  • 2 teaspoons dried Italian seasoning
  • 1 15 oz can tomato sauce
  • 1 15 oz can petite diced tomatoes
  • 1 15 oz can red kidney beans, drained and rinsed
  • 2 Tablespoons Worcestershire sauce
  • 2 Tablespoons Soy Sauce (I use Tamari)
  • 1 cup uncooked pasta, (I used macaroni) 

Do

  1. Bring 2 cups of veggie broth to a boil in a dutch oven or big soup pot.
  2. Add onion, garlic, bell pepper and lentils. Stir it all together and simmer until lentils are soft and the onions are translucent. About 15 minutes.
  3. Add in paprika, smoked paprika if using, your bay leaf and Italian seasoning. Give it a good stir.
  4. Dump your tomato sauce, diced tomatoes and drained kidney beans into the pot and stir again.
  5. Pour in 3 more cups of veggie broth, your Worcestershire sauce, soy sauce (or tamari) and dried pasta. Simmer for 10 to 15 minutes or until the pasta is soft.
  6. If time permits, you can simmer longer but leave plenty of time for this to cool off before eating. The pasta will continue to absorb the liquid as it sits. Salt and pepper to taste.

If you are adding frozen veggies, feel free to add them when you add the kidney beans.

Yield: 4+ servings

Plant-Based Goulash

Plant-Based Goulash

This Plant-Based Goulash uses whole food ingredients in this hearty and delicious recipe.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 5 cup veggie broth, divided
  • 1/2 cup diced onion
  • 2 cloves of garlic, minced
  • 1 bell pepper, diced
  • 1/2 cup dry brown lentils
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon smoked paprika (optional)
  • 1 bay leaf
  • 2 teaspoons dried Italian seasoning
  • 1 15 oz can tomato sauce
  • 1 15 oz can petite diced tomatoes
  • 1 15 oz can red kidney beans, drained and rinsed
  • 2 tablespoons Worcestershire sauce
  • 2 Tablespoons Soy Sauce (I use Tamari)
  • 1 cup uncooked pasta, (I used macaroni)

Instructions

  1. Bring 2 cups of veggie broth to a boil in a dutch oven or big soup pot.
  2. Add onion, garlic, bell pepper and lentils. Stir it all together and simmer until lentils are soft and the onions are translucent. About 15 minutes.
  3. Add in paprika, smoked paprika if using, your bay leaf and Italian seasoning. Give it a good stir.
  4. Dump your tomato sauce, diced tomatoes and drained kidney beans into the pot and stir again.
  5. Pour in 3 more cups of veggie broth, your Worcestershire sauce, soy sauce (or tamari) and dried pasta. Simmer for 10 to 15 minutes or until the pasta is soft.
  6. If time permits, you can simmer longer but leave plenty of time for this to cool off before eating. The pasta will continue to absorb the liquid as it sits. Salt and pepper to taste.

Notes

If you are adding frozen veggies, feel free to add them when you add the kidney beans.

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This weekend I’ll make this again and share in my Instagram Stories! You’ll be able to find it in the highlights! Look for it on Saturday!

Find more hearty recipes like this on my Soups, Stew and Chili Page!