HOW TO COOK OIL-FREE VEGAN » Water Saute, Broth Saute, Oven Roast – ALL OIL FREE!


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Cooking without oil strikes many people as either a crazy notion or one that would be terribly difficult. “How do you caramelize onions?” they ask or, “What about roasting vegetables?”. In this show we walk through an in depth demonstration of how to water sauté: caramelizing onions without oil, veggie broth sauté: using homemade vegetable broth instead of water to sauté, and oven roasting vegetables with veggie broth instead of oil. Oil Free Vegan Cooking is a rapidly growing trend as more people realize there is no need to pour the empty calories of refined oil onto your tasty plant based food!


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  1. I had decided to go oil free and for a while I wasn't using any oil. I pretty much used the methods you showed, but I'll be honest: the taste is just not the same at all. It's really bland and not appetizing. Sorry Jill. I just wasn't enjoying my food. So I went back to using oil. Mind you, I don't use very much, but that little that I use does make a big difference in the taste, and frankly I don't think that I'll fare physically worst because of it. I never add oil in my salads or my salad dressings because I don't care for the taste of raw oil, but for frying, it's a different story.

  2. I make my own veg broth on a regular basis. I have a bag in the freezer into which I put all my veggie bits like carrot tops, thick stalks, peelings and skins (I always wash all my veg and scrub all root veggies really well first). I also add the stalks of fresh herbs that are too woody to eat, and these add extra flavour. When the bag is full, it goes in the electric pressure cooker with some onion and garlic powders, herbs, a couple of bay leaves etc, and cooked for an hour. I often save cooking water left over after steaming veggies too, and use this as a base for the stock. The stock is then strained and cooled, put in a bottle and kept in the door of the fridge to use for all my cooking. The veggie bits resulting from making the stock go on the compost heap in the garden and get dug in. No waste! This home-made stock is really good!

  3. Jill – I just started helping an old college friend revise her dairy-heavy vegetarian diet to healthier vegan (at her request), and one factor in her situation is that she is totally unfamiliar with oil-free cooking. This vid came out just as we're getting started – I fired it right off to her! Thank you! Now, for her to watch… 😀

  4. Great video Jill, I love it how you show 3 different things cooked without oil! I actually start caramelising my onions with heating my stainless steel pan hot enough where the water droplet is rolling around in it, then the onions do not stick, they brown for a couple of minutes releasing their own juices, and only then when they start sticking, I add a couple of tablespoons of water to deglaze the pan and keep on frying. Have you tried using green olive brine with your onions or stir fry vegetables instead of water? They take on this amazing slightly pickled taste – super yum! I love using the olive or gherkin brine for roasting my vegetables too – gives it some saltiness and a yummy slightly sour taste 😋

  5. To make potatoes crispy, you can also use aquafaba (the liquid from canned chickpeas)instead of veggie broth. Toss the cubed potatoes with the aquafaba and put on your parchment paper lined sheet, and sprinkle with spices, or you can coat them in a baggie with cornmeal if you like that.


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