Ellie Yamanaka

This plant-based burger steak is hearty, comforting, and packed with protein.

Roasted vegetable salad is one of my favorite meals to make in the fall and winter months.

This creamy chickpea tomato curry by Ellie Yamanaka is creamy, comforting, and so satisfying!

This plant-based miso power bowl is a tasty, versatile recipe that’s perfect for an easy weeknight dinner.

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.

This Plant-Based Whole30 Pad Thai is made with veggie “noodles,” tofu, and colorful veggies covered in a luscious peanut sauce.

Loaded with flavor and veggies, this Tempeh Pineapple Stir Fry is the perfect excuse to skip your takeout routine!

This Kung Pao Tempeh is a plant-based stir fry bursting with flavor!

You'll want to curl up with a bowl (or two) of this cozy vegan Miso Mushroom Chowder!

If your usual salad is feeling stale, mix up your routine with this crunchy, colorful, and completely plant-based recipe featuring edamame, julienned vegetables, and a creamy, sweet, kicky dressing you’ll want to keep stocked at all times.

Served up in soft baked sweet potatoes, this chili is chock-full of savory flavor and plant-based protein, and makes for an easy, cozy meal you’ll spoon up again and again.

These Plant-Based Whole30 potato “nachos” are packed with protein, veggies, and topped with Primal Kitchen's No-Dairy Queso Style Plant-Based Dip for a meal that’s as fun to make as is it to eat.

Extra-Veggie Fried Rice For the Tofu "Eggs"1 (16-oz) block extra-firm tofu (pressed and crumbled)3 tbsp nutritional yeast3/4 tsp black salt1/2 tsp ground turmeric1/4 tsp garlic powder1/4 tsp smoked paprika1 tbsp coconut oil, avocado oil, or extra-virgin olive oilFor the Cauliflower Rice3 tbsp coconut oil, avocado oil, or extra-virgin olive oil5 green onions (green part only chopped)1 (1-inch) piece fresh ginger (peeled and minced)6 cups cauliflower rice1/2 cup finely chopped carrots, asparagus, or broccoli3 tbsp coconut aminos1 tsp rice vinegar1 tsp toasted sesame oil1/2 tsp garlic powder1/4 tsp crushed red pepper1 baby bok choy or 1/4 bunch kale (sliced into ribbons then halved crosswise)1/2 cup chopped cashews Make the Tofu "Eggs"FINELY crumble the tofu into in a medium bowl.

Our Quick Tofu and Mushroom Zoodle Soup comes together in about 25 minutes, and is a veggie-packed mid-day meal.

This Lentils Over Kale and Fresh Herb Salad is a simple, elegant dish.

This Cauliflower, Carrot, and Chickpea Skillet is a one-pan recipe that's perfect as a quick weeknight recipe with minimal cleanup required.