Recipe Creator and Photographer | Ellie Likes Cooking
Ellie Yamanaka is a food photographer and recipe developer who loves making simple, feel-good plant-based recipes that don't compromise on taste or nutrition. She's been making messes in the kitchen since she was 12, and after finishing university 10 years later, she decided to trade in her nutrition degree for a camera and a kitchen. Through her food blog Ellie Likes Cooking, she hopes to inspire others to eat more plants and get creative in the kitchen.
This creamy chickpea tomato curry is creamy, comforting, and so satisfying! Inspired by Indian butter chicken, this plant-based version uses chickpeas as the star ingredient, with a cream sauce made from cashews and tofu for extra protein. We also like to throw in some chopped spinach at the end for...Cozy up to this Plant-Based Creamy Chickpea Tomato Curry! Reminiscent of Indian Butter Chicken, this vegan dish is rich with color and flavor.
This plant-based miso power bowl is a tasty, versatile recipe that’s perfect for an easy weeknight dinner. You can roast and chop ingredients ahead of time and just throw them in a bowl when you’re ready to eat. The miso sauce can also be made in advance, so you can...This Plant-Based Miso Power Bowl is a tasty, versatile recipe that’s perfect for an easy weeknight dinner or meal prep session!
This Plant-Based Whole30 Miso Sauce is a great all-purpose topping for salads, bowls, wraps, silken tofu, or as a dipping sauce for veggies. Using soy milk makes the sauce extra creamy and adds a touch of sweetness. You can buy already toasted sesame seeds at many Asian grocers. Japanese stores...This Plant-Based Whole30 Miso Sauce is a great all-purpose topping for salads, bowls, wraps, silken tofu, or as a dipping sauce for veggies.
Pad Thai is a sweet and sour stir-fried noodle dish commonly enjoyed as street food in Thailand. This plant-based Whole30 twist on pad Thai is made with spaghetti squash “noodles,” firm tofu, and colorful veggies covered in a sweet, sour, and creamy peanut sauce. Authentic pad Thai is made with...This Plant-Based Whole30 Pad Thai is made with veggie “noodles,” tofu, and colorful veggies covered in a luscious peanut sauce.
Try this Tofu Frittata for the perfect plant-based breakfast life hack! Hearty, protein-packed, and gluten-free, this essential meal template requires minimal effort. Follow the recipe below, or create something of your own with whatever spices or veggies you fancy. First up is a creamy tofu filling made with just a...Hearty, protein-packed, and gluten-free, this Plant-Based Whole30 Tofu Frittata is an essential meal template requiring minimal effort.
Loaded with flavor and veggies, this Tempeh Pineapple Stir Fry is the perfect excuse to skip your takeout routine! Featuring Plant-Based Whole30-compatible Lightlife Original Tempeh, fresh veggies, and sweet, juicy pineapple, this stir fry is bursting with flavor and packed with plenty of protein. This dish is ready in just...If you’re looking for a delicious and quick Plant-Based Whole30 meal, this Tempeh Pineapple Stir Fry will do the trick.
This quick and easy Tofu Sheet Pan Meal with Garlic Herb Tahini will make your taste buds sing! Herb-marinated tofu and a medley of hearty vegetables are the stars of the show — while a deliciously homemade tangy sauce brings the whole thing together. Tofu is a versatile and nutritious...This quick and easy Roasted Vegetable and Tofu Sheet Pan Meal with Garlic Herb Tahini will make your taste buds sing!
Perfect for a plant-based main course or a hearty side dish, this tofu quiche is sure to impress with its flavorful filling of tofu, mushrooms, zucchini, spinach, and savory herbs and spices. Thinly sliced russet potatoes replace traditional pie crust, giving it a satisfying texture while remaining gluten-free. This quiche...With a veggie-loaded filling and hearty potato crust, this plant-based tofu quiche packs a healthy punch of protein, nutrients, AND flavor!
This Kung Pao Tempeh is a plant-based stir fry bursting with flavor! The tempeh is steamed and then saturated in an easy marinade to give it just the right texture and taste. You can choose your heat level with this dish by adding or leaving out the Sichuan peppercorns and...Satisfy your takeout cravings with this Plant-Based Whole30 Kung Pao Tempeh. Serve atop steamed riced cauliflower or in lettuce cups!
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