Early on in my journey into vegan living, I tossed out all the forbidden foods from our kitchen. It is too easy to slip back to habits of a life time and turn to oils and fats to enhance flavours.
Cooking without oil is one of the first hurdles to overcome. The alternative is surprisingly easy and the result indistinguishable from oil sauté.
Create a pot of vegetable stock by roasting a few veges then boiling the browned result for an hour or so. I leave a pot on the stove and when any vegetable offcuts, fruit cores, citrus skins etc are around I throw them into the gently simmering pot and once a day, sieve off the stock.
With your stock pot simmering, heat your pan, throw in a dessertspoonful of hot stock followed by whatever you are cooking. As the liquid evaporates, add another spoonful of stock, never more than one at a time, so that the pan retains its maximum heat. Toss in the condiments that you normally use and serve. That’s it. No oil, no spattering, no grease around the kitchen. You hardly need detergent to clean up.