Savor Plants — The Seed Oil Free Vegan Cookbook That Cooks Plant Food in Ancestral Fats

By Savannah Ryan — The Foodie Kitchen

Vegan food has a seed oil problem that the plant-based community has largely ignored. The vast majority of vegan recipes — in cookbooks, on food blogs, in restaurants — default to canola oil, sunflower oil, vegetable oil or seed-oil-based vegan butter as the primary cooking fat. The logic is that animal fats are excluded from vegan cooking, therefore seed oils are the only available alternative. This is incorrect. Coconut oil, olive oil and avocado oil are all entirely plant-based, entirely vegan and entirely free of the inflammatory polyunsaturated fats that make seed oils problematic. Savor Plants by Savannah Ryan builds every recipe on those fats — and produces plant food that is genuinely better than any seed-oil-based vegan recipe you have cooked before.

Find more in the vegan recipes collection and the MAHA recipes collection.

The Vegan Seed Oil Problem

Canola oil is the default cooking fat of the vegan food industry because it is cheap, neutral and widely available. None of those properties make it a good fat. Canola oil is extracted from rapeseed using high heat and hexane solvent, deodorised with further heat processing and bleached to remove the grey colour that results from oxidation during manufacturing. It is a heavily processed industrial product with no flavour, no nutritional value and a chemical instability that produces harmful aldehydes when heated. Coconut oil, olive oil and avocado oil are pressed from whole plants with minimal processing and have been part of traditional plant-based diets across Asia, the Mediterranean and Central America for thousands of years. According to the Weston A. Price Foundation, coconut oil's medium chain triglycerides provide clean, rapid energy that seed oils cannot provide. Research on PubMed confirms that oleic acid in olive oil actively reduces inflammatory markers that polyunsaturated seed oils increase.

What Is Inside Savor Plants

Savor Plants covers 20 seed oil free vegan recipes across global plant-based cooking traditions. Indian dal makhani adapted to coconut oil with no ghee. Thai green curry in full-fat coconut milk. Moroccan chickpea tagine in olive oil. Korean kimchi fried rice in sesame and coconut oil. Vietnamese pho broth adapted to a mushroom and vegetable base. Lebanese fattoush with an olive oil and lemon dressing. Miso roasted aubergine in sesame oil. Coconut oil roasted sweet potato with tahini. Lentil soup with cumin bloomed in olive oil. Black bean stew in coconut oil with smoked chilli. Every recipe uses only plant-based ancestral fats and zero canola, vegetable or sunflower oil.

The MAHA Plant Kitchen

The MAHA movement and plant-based cooking are not in conflict — they share the same fundamental principle that whole food cooked in real fat is infinitely better than processed food cooked in industrial fat. Savor Plants applies that principle to the full range of vegan cooking and produces plant food that tastes better, sustains energy longer and delivers more genuine nutritional value than any canola-based vegan dish. For the complete seed oil free plant-based cookbook — Savor Plants is available on Amazon now.

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