Dude, you're cooking your onions backwards, you should brown them first. I put my onions in a nonstick pan on medium-high heat without liquid to brown them, stirring them frequently. Then I add little bits of vegetable broth to finish cooking them, allowing the broth to evaporate here and there to further brown the onions. Doing it this way also gives you some nice brown oniony stuff stuck to the pan and when you add broth and stir it around it coats the onions and makes them taste even better. Trust me, brown them well first, then add little bits of broth and stir frequently. This method works on all vegetables and makes them taste so good.

Another advantage of oil-free cooking is how clean your kitchen stays, and how easy is washing-up ;)

Some people I've spoken to were more puzzled by the lack of oil in my cooking than my veganism!

OMG I didn't cite a study in this one. Don't worry, I will next video. Also, let me know if I left out any oil free cooking techniques!

I've cooked professionally for the last 12 years, went to culinary school, went vegan a week ago, and your last video that you mentioned your "water frying" blew my mind, not in a good way. I'm 100% absorbing the information in your videos, it's just hard to wrap your mind around, and try to unlearn everything you've been taught your whole life. Even after a week of eating vegan, but not whole food, I can actually see the benefits it's having on my body. I'm hoping I can cut out some of the oils and processed food, but I think that might take a little more effort. I honestly think the hardest part about all this stuff is the culture we've built around shitty eating, something I actively participated in perpetuating. I think I'm experiencing something of a culture shock about food. I think getting this sort of information out to people is important. Even if you left out all of the ethical troubles of consuming animal products, you're still left with the vastly negative effect it has on your own body.

Being a vegan is easy. Giving up oil is what's most difficult!

baking paper IS reusable! of course there is a limit, but still you don't have to throw it away after every baking :)

i LOVE roasted veggies like sweet potatoes and cauliflower but i think they taste kind of weird when roasted without oil.... so i have discovered that you can get super crispy and caramelized roasted veg by tossing them with tahini before roasting (425 F for 25-30 min)! tahini is amazing and this lil trick has seriously improved my veg intake because i can get in some healthy CRISPY veggies while using a healthy whole food fat rather than a refined one

Tahini or pureed beans in place of oil for all my salad dressings! Super creamy. :)

If you're craving something crispy/deep fried, coat your food (tofu, potatoes or even veggies) in polenta before baking it. It gets crazy crispy!

Also using vegetable broth as a replacement for oil is good !

Add onions without water , lower heat sprinkle salt cover with lid for 10 mins then remove lid and cook until onions are caramelised .... this is especially important for making curries .

Just add a much smaller amount of water first, then add more every 30 seconds or so, becomes more like frying.

Here's a recipe for creamy caesar dressing. I used it a lot last summer, and it's really good. It also tastes just like non vegan caesar dressing. 1/4 cup plain hummus 1 tsp spicy mustard 1/2 tsp lemon zest 2 - 3 tbsp lemon juice 2 tsp capers, finely minced 3 tbsp fresh minced garlic (4 - 5 cloves) healthy pinch each of sea salt + pepper to taste Mix the ingredients together in a bowl, and add a little bit of water if it's too thick.

Onions release liquid...so you can skip the water and let tge onions cook and brown...maybe add a little bit water to the end so they don't stick to the non-stick pan...

Your channel grew fast. You deserve it. You work hard.

My favorite oilfree salad dressing is red onion in lime juice with little lime zest, chopped dates and optionally a fresh herb like mint or cilantro.

Ha! 7:22 "So lettuce all know down below what your favorite oil free vegan salad dressing recipe is." Kaled it! Rock salad pun! Corny, but I don't carrot all! Not mushroom for anymore puns here.

Some great tips there. My favourite oil free dressing is miso, apple cider vinegar and peanut butter. It's sharp and salty, really great with any salad veggies.

"they haven't been eating since that video" you're so cute and hilarious

BEST DRESSING EVER: Mustard Tahini Lemon juice Maple syrup Balsamic vinegar Flax seeds Pepper Pickled cucumber broth Crushed garlic Fresh herbs

"Water fryin" *my head opens up to the infinity of the universe*

Oil Free Caesar: Oil free hummus Lemon juice Chopped capers Caper brine Maple syrup (optional) So yummy :)

*can you please do a video on common mistakes on a vegan diet? this will help new vegans a lot*

My favorite salad dressing is smashed Avocado with lemon juice and a little salt, garlic, and pepper 🙂

If you've got lots of different flavors in like a chopped salad, can't go wrong with simply avocado + lemon juice. Or favorite hummus + lemon juice or water/coconut milk. Lots of people use tahini dressings. I made a great autumn squash, seed and roasted veg salad once and used strawberry jam + muddled fresh strawberries as a dressing and it was 👌🏼👌🏼. Also have puréed mango and lime juice in nutribullet as dressing before. So many great oil free options out there!! Edit: fresh herbs like cilantro and parsley are great to blend up with homemade dressings too!!

My wife, and I use solar cooking with out oil, salt, refined sugars. We avoid browning as it puts acrylamide into the food. Solar ovens really do a great job, and never over dry out your foods as they are baked in a sealed chamber. We use a solar parabolic for our pressure cooking, and steaming. It keeps all the cooking heat out of the house in the summer, and it saves energy. It also reduces our carbon foot print. Good video Mic.

ugh this is so helpful! i've been trying to cut out as much oil as possible, thank you for the consistently amazing content:)

Started watching your videos today after one day of transitioning to a plant based diet. My whole family decided to switch after we watched "What The Health". Just wanted to thank you for uploading such informative videos. Honestly, they have been such an enormous help, makes the transition so much less overwhelming. Already suscribed!

Great video! Happy birthday sweet Milo💖

I made a salad dressing and I'm a vegan newbie, so please no attacks! Store bought-> Crunchy Peanut butter (ingredients peanuts & salt), balsamic vinegar, smoked paprika and water to thin it out. Pretty tasty.

can we talk about how he just pulled that panini maker out of nowhere

When I'm feeling really lazy with my salad dressing, I just mix together dijon mustard, maple syrup, and squeeze in the juice from a mandarin orange. If I want it to be saltier (it depends on what dijon I bought), I'll add soy sauce or tamari to the dressing. Don't ask me for measurements because I wing that recipe every time I make it.

You're making a cookbook?!?! Where do I sign up?!?!

Mic., really nice introduction video into oil free cooking, thank you. Happy belated 17th Birthday Milo!

high carb hannah has an awesome video with five oil free dressings, suuuper tasty!

My favorite thing on salads is a mixture of brags liquid aminos, lemon juice, are pureed chickpeas.

Good video. I am about to try oil free life, and one of the issues is what is known as,"mouth feel". The texture created by a bit of fat is likely what one feels is missing, not taste or caloric content.

I'm vegan and I don't eat wheat or sugar, but this 'no oil' thing is completely new to me. I did notice that the Forks Over Knives people were into it but I kind of just ignored it. Now it keeps coming up in your videos and I am intrigued. Thanks for turning me on to this idea, gonna check it out!

The Instant Pot you show at end of the video is a very affordable and wise choice. Thanks for sharing your experience. For the vegan who uses no oil like myself it has been a wonder, and I have used a pressure cooker for 3 years for ALL my cooking in my net zero tiny house so energy use is also a priority. The Instant Pot uses only 1/3 kilowatt hour to cook a lb of beans or rice, and I use it outside my kitchen door in summer so no energy needed to cool down the house from cooking. The stainless steel pot is EASY to clean and makes those dubious aluminum pots coated with non stick coatings obsolete. This is a well made unit! However I had to take a black marker and black out the button labels for MEAT and Eggs. Haha. Whatever you eat this is the king of pressure cookers and what a great price. Thanks for turning me on to this wonderful model.

BTW I cook in a stainless steel pan (Notorious for having everything stick to it) And if you use water nothing sticks to it! Just make sure the pan heats up before you add food, just like you would with oil. When cooking onions I don't add water, except for a few tablespoons at the very end if needed. The benefit is 0 concern of toxic chemicals or chipped pieces from nonstick coating, and I can cook with it on high heat! Also I can use metal on them, and they last for generations, unlike nonstick which needs to be replaced after a few years. So it is possible to cook 100% oil free on stainless steel pans!

Instant pot saved my life when it comes to beans 😩🙏🏼 what used to take 4-8 hours can be done in 30 minutes

I’m late to the game but this is awesome! I made the transition to veganism recently (loving it), but I have chronic health issues and realized I need to go oil free. This video is exactly what I need to get started. Thank you so much! 💙🌱

Looks awesome man, thanks. Don't be afraid to use to a regular pan instead of non stick. It makes the browning process much faster and it less expensive than non stick.

Educational as always

Oh my goodness THANK YOU. I need more. I seriously need that cookbook. You have convinced me and I have been stream frying. It doesn't even affect food taste. What I am stuck on though is butter. How do you eat your toast? And cakes?? I been vegan for 12 years and never before even thought of excluding oil and even though I am pretty good around the kitchen, the oil thing has me stumped.

Love your channel! When a dog lives to 17 you know he has been very loved in his life! May he get lots more time with you.

For the first time in my 24 years of life I have fried my vege sausage without oil. I water fried it.. yuumm taste excellent to me. Thanks much for the tips.. new subbie here :)

"People don't know how to cook now😂lol! You so funny❤️✨🌿

Although expensive, cast iron seems like a good idea here. A well seasoned cast iron is a pretty non stick surface and allows for metal spatulas if stuff does stuck during caramelisation.

Thanks for water-frying technique. Makes sense to poach onions & veg first, then brown them in the dry frying-pan/skillet. New to WFPB 100% no fat cooking.

SO happy that you shared that you use the Instant Pot! I barely ever use the stove or oven since buying one last year. Has helped me lose weight and cut out cooking with oil. The "saute" feature using water works SO well. Recently I even switched from using the oven for baked potatoes over to the IP! Perfect at 15 mins without skins or 20 with them on :) My own oil free salad dressing recipe: 1 1/2 cups mango, 2 Tbsp white whine vinegar, juice of 1/2 a lime, 1 diced shallot, 1/2 tsp sea salt, 1/2 tsp smoked paprika, 1/2 tsp chipotle powder, 1/2 cup water. Blend. lasts just over a week in the fridge and tastes great on salads and burrito bowls.

Better a little oil than Teflon in my food.

me: you need to stop eating with so much oil also me: eat some extra fries like now thanks for this video because I need to lay off the fries

THANK YOU SO MUCH FOR MAKING THIS VIDEO!!!! you are amazing Mike im sending you positive energy i hope it gets to ya soon :)

Where would we be without Mic!! 😮

The last time I went shopping for pans I tried my hardest to find a safe pan and I couldn't really find the perfect one. We use cast iron now. What do you use?

I actually reuse parchment paper all the time... haha

I have been using olive oil for my food in the air fryer but tried mushrooms and other veggies in there without the oil and it came out just as good. Could not believe it.

You can also add small amounts of water periodically while "frying", I used to do it just like you but for my taste it's easier, faster, it doesn't get too soft and mushy and there are no wasted chunks stuck in the pan. It's more like a stirfry when you just add little by little. I normally fill a glass of water and kind of splash a tiny bit then stir, when it quickly evaporates I add a little more and repeat it until browned or however you may like the texture. I would recommend cutting the veggies thinly and vertically if you can, the thinner the quicker it cooks. You can also splash a little bit of soy sauce before finishing.

I also tear up a lil when I have to dump out poaching/steaming liquid...the nutrients!! (and yes and know I can save it for other stuff but I don't eat that much soup!)

Hey Mic, could you do a junk food vegan VS junk food non vegan video? I've never had a good diet but I'm wondering if even eating junk food I'm still better off as a vegan. Before someone says anything negative, I am making the effort to eat healthily now.

Yes! Thanks for the great video. Personally for dressings - I will substitute avocado, soaked nuts like cashews or tahini or coconut milk/cream for the "fat" component for a creamy dressing. Sometimes a dressing is simply ACV, mustard and salt/pepper if I'm in a hurry, otherwise I take the time to make a dressing because enhancing our food makes them super pleasurable. I love Tahini-Miso dressing. Simply: 1/4 cup tahini 1 tablespoon red miso 1 tablespoon lemon juice 1/4 cup warm water (more if necessary) Fresh black pepper YUM.

Salad Dressing! -Tahini -Lime or lemon juice -Garlic clove -Pepper -Tumeric Thin out with water (add a little at a time and whisk)

How long were you oil free before you noticed a change in your skin? I don't cook or bake with oil, but I do eat peanut butter occasionally, and buy various processed foods that I know have some oil (bread, crackers, things like that). Did you eliminate all oil completely or just stop adding oil to things? Also, this isn't a strictly vegan concern, but you should definitely do a video on the effects of caffeine if you haven't already!

I would use these techniques when I would be too broke to buy my expensive “healthy” olive oil but I’m never buying oil again

I've been doing the water frying since your first video! Works super well. Thanks for the tips :)

This channel is soooo incredibly helpful!!!! Thanks dude for making it!!

Mouth-feel tho. I still miss the oil :(

Have you ever tried to make hash browns on the panini maker?

Favorite oil free salad dressing recipe. 2-3 tsp Dijon Mustard, 3 tbsp balsamic vinegar, 1/2 tsp real maple syrup. This might seem like a lot for a single salad, but I use a 12 inch stainless steel prep bowl from a restaurant supply company as my personal salad bowl (and who said you could never fill up on salad obviously never had one of my salads). Oh and the stainless steel prep bowls are great. They are cheap, extremely durable and 6 of them stack easily together.What's not to like. And here is a trick. When you have gotten about all the Dijon that you can out of a bottle, just pour the appropriate amount of balsamic vinegar and maple syrup for the amount of mustard stuck in the bottle, put the lid back on and shake. Instant dressing. I have to admit I no longer make much of an effort to get the last of the Dijon out of the bottle any more :-) And lastly I sometimes make a creamy version of this. I start with a base tofu mayo recipe made by blending a 10 ounce box of silken tofu together with 2-3 tbsp of no salt/no sugar rice vinegar and 1/4 tsp of dry mustard until smooth. Then I blend in 1 tbsp of Dijon and 4 tbsp of balsamic vinegar (or skip the rice vinegar in the base and just use 6 tbsp of balsamic) For my wife I make a Thousand Island dressing with the same silken tofu base and then blend in 4-5 tbsp of ketchup and then gently pulse in 2 tbsp of sweet pickle relish. If you like Caesar dressing, then to the silken tofu base add 2-4 cloves crushed garlic, 1 tbsp of Dijon mustard, 1 tbsp of lemon juice, 2-3 tsp of capers, and 1-2 tbsp of nutritional yeast. This one is best made the day before so that flavors can blend a bit.

My favorite dressing I got from Crazy Healthy Cool on KZfaq: whole zucchini, juice of one lemon, about 1/3 cup tahini in a high speed blender with any herbs you are feeling like at the moment. Makes a wonderful ranch substitute.

MILO IS SO CUTE

Sweet

My go-to for salad dressing is red wine vinegar with lemon juice. I'll also sometimes add some spices like herbs de provence or basil.

even better to go high raw and cook as little as possible! Especially in summer🌞

Once you showed the cookies I stopped listening lol. I hope you have the recipe for that in your book.

I only use stainless steel pans, fuck those chemical coatings, just keep it wet and even if you don't if you don't cook with oil anything cleans easily with just water, those coatings are a ripoff and bad for your health.

Baking potato slices on non-stick trays and no oil. I stack trays two high. 40 ounces is a really big meal of it. I use as much salt as I need which is usually less than 1/4 teaspoon. They taste great. I cook at 400F: after 20 minutes, switch the two trays. After 12 more minutes, remove. I know not everyone will like it but it's worth a try. If you like it this could be one of your main-stays for a healthy diet. Vitamin C and potassium, plus all kinds of other nutrients. Doctor Mcdougall's website has his wife's recipes, of which there are hundreds or thousands even.

Yay, I needed this! Have done the onions with no problem but was confused about everything else. Looking forward to more info, thanks Mic!

Hi, Mike. I think that video on the topic of gluten is long overdue

3:35 you said "you don't want to cook them over a medium heat" but I think you meant "high" heat.

I love your encouraging and accessible pieces of advices and how critical you are even for relativizing your own advices! You seem really smart and genuine, I love it, great channel, I'm subscribing :)

I do this. Here's a great tip: Go to a restaurant supply store and buy a few high quality squeeze bottles ( these are the ones that wont explode the whole cap off when you squeeze them) Then, as you fry, LISTEN!!! Your ears will tell you when you need a squirt of vegetable stock. DO NOT ADD ANY STOCK until things are starting to brown, and just give the pan a little squirt. THIS SHOULD NOT BE STEAMING, this should be FRYING. Too much stock and youre steaming, just enough and youre frying.

Still using oil on the daily cause I don't get in enough calories otherwise. ...I really need to afford moving to a location where I don't have to spend a whole morning to go shopping for food lol

It's not that hard to cook oil free in cast iron. I'm too paranoid about toxins in non-stick pans and plastic utensils to use any of that, but if you just watch the stuff carefully and keep it moving, and deglace with water or broth, it'll be fine.

I've been cooking mostly oil free for a couple of years now. You don't notice it at all. I love it. BTW, in my area, soiled parchment paper is completely compostable. :)

My favorite oil free salad dressing is an avocado salsa dressing: 2 large avocados, 1 handful of fresh cilantro, 1/2 cup diced green onion, 2 TBS lime juice, 2 cups of water and season with salt, pepper, garlic and cumin. I puree in a blender - makes about 3 cups of salad dressing and it keeps in the fridge for at least 2 weeks (if you don't eat it all before then). I put it on everything!

But I love my olive oil. :(

Oils and dietary fats are good for the body. You're doing harm to yourself by restricting those.

Finally a channel I can follow. Everytime I look for a recipe that's healthy on here they use shit loads of oil. Some of us look for healthy meals because we have bad health issues. So frustrating.

My favorite "oil free" dressing, is some hummus diluted with some lemon juice.

Mike please, trash your fluorescent blue plastic thing, get a wooden one. Kinda cringy when you talk about health at the same time ;).

I'm pretty happy most of the time with balsamic vinegar alone as a dressing, maybe adding mustard or a bit of sriracha (I know the latter isn't a whole food but it's still oil-free!). Pepper goes a long way too. The dressing should complement the salad not provide the main source of taste. I sometimes add salsa as well - esp. corn or black bean, and of course some seeds and cut up apples, etc. All help amplify taste w/o oil.

This was so needed as I’m transitioning my home to oil free!!!!

for salad dressings we use tahini (sesame seed paste) blended with water, lemon juice, garlic and zucchini

You're totally right about the oil cravings. I've been transitioning to a vegan diet over the past several weeks, and stopped eating fish and meat altogether on the fourth of July. I've been feeling really great, energized, and clear-headed, but have a rather constant sense of hunger. Eating beans and corn has been great for energy levels, and some apple slices cut through the hunger pangs quite effectively, but this video was a good reminder to hang in there, break through the cravings, and keep moving forward.

My favorite oil-free dressing for salads is a drizzle of balsamic vinaigrette and some fresh ground pepper

Parchment paper is compostable! 🙂 Awesome video Mic!

dressing: soaked dates, mustard and apple cider vinegar. throw it in the food processor. it's delicious