At Whole30, we believe food connects us to culture, heritage, and each other. This AAPI Heritage Month, we’re proud to honor the rich culinary traditions of Asian American and Pacific Islander communities with a roundup of nourishing, flavorful Plant-Based Whole30 recipes created by talented AAPI recipe developers.
From cozy curries to bold stir-fries, these recipes invite you to explore new flavors, expand your kitchen repertoire, and celebrate the creativity and heritage of the incredible creators behind them.
Plant-Based Butter Bean Curry
A cozy, comforting curry filled with protein-packed butter beans is simmered in a flavorful, spiced tomato sauce. Perfect for chilly evenings or anytime you’re craving something hearty and warming.
About the Creator: Riyana Rupani is a holistic nutritionist and founder of Healthy-ish & Happy, empowering others to find balance and joy through real food. Follow her at @healthyishandhappy on Instagram or visit healthyishandhappy.com.
Plant-Based Whole30 Chana Saag
Try this plant-based spin on a beloved Indian dish. The Chana Saag features tender chickpeas simmered with spiced spinach in a creamy, dairy-free sauce. It’s rich, satisfying, and packed with greens.
One-Pot Khichdi
This soul-warming, one-pot khichdi blends lentils, rice, and cozy spices into a nourishing, hearty dish that’s easy to digest and perfect for a simple, grounding meal.
About the Creators: Masala Paleo is the duo of Priya Anavarathan and Deepshikha Ganjoo, sharing accessible Whole30 Indian recipes from North to South India. Follow them at @masalapaleo on Instagram or visit MasalaPaleo.com.
Moong Sprouts and Mango Salad
A colorful, refreshing salad featuring crunchy moong sprouts, juicy mango, and zesty spices. It’s bright, flavorful, and perfect as a light lunch or side dish that celebrates bright, nourishing ingredients.
Plant-Based Whole30 Pad Thai
All the bold, tangy, umami flavors you love in Pad Thai—made plant-based and Whole30-compatible. With tender veggies, crunchy toppings, and a flavorful sauce, it’s satisfying, flavor-loaded, and fun to make.
About the Creator: Ellie Yamanaka is a food photographer and recipe developer behind Ellie Likes Cooking, creating simple, feel-good plant-based recipes that don’t compromise on flavor or nutrition. Follow her at @ellielikes.cooking on Instagram or visit ellielikes.cooking.
Kung Pao Tempeh
A plant-based twist on a takeout favorite, this Kung Pao Tempeh delivers a perfect balance of savory, spicy, and slightly sweet flavors, with crispy tempeh and crunchy veggies in every bite.
This AAPI Heritage Month, we’re proud to celebrate the creativity, flavors, and stories of these inspiring recipe developers. We hope their dishes invite you to honor diverse culinary traditions, explore new plant-based flavors, and nourish yourself with food that connects us all.
Join the celebration: Make these recipes and tag @pbwhole30 and the creators to share your creations!
Learn more about AAPI Heritage Month: Visit asianpacificheritage.gov to explore stories, resources, and ways to celebrate.
