Miso Mushroom Chowder

You’ll want to curl up with a bowl (or two) of this cozy vegan Miso Mushroom Chowder! It includes a delicious dairy-free “cream” made out of white beans, cashews, and miso. This gives the soup a protein boost and a satisfying, velvety texture. We love that this soup takes only 15 minutes of hands-on prep, …

The Beginner’s Guide to Soaking and Sprouting Beans, Lentils, Nuts, and Seeds

While browsing our Plant-Based Whole30 program, you may have noticed recommendations for sprouting beans and lentils before cooking with them. Or, perhaps you’ve noticed recipe creatives like Whole30 Certified Envoys Masala Paleo soaking and sprouting legumes on Instagram. If you’re new to plant-based eating and curious about this practice, you’re in the right place! Registered …

Plant-Based Sesame Edamame Salad

Recipe and Photography by Ellie Yamanaka When your salad game needs a remix, turn to this easy Sesame Edamame Salad. Rich in protein, with plenty of crunch, then topped off with a homemade creamy dressing, it’s just the jolt your leafy-green routine needs. Start with your favorite salad greens and shelled edamame, which offers needed …

Cheesy Potato Nachos

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. Made with creamy pumpkin seed butter for the thick, velvety texture and taste you know and love, No-Dairy Queso Style Plant-Based Dip …

Plant-Based Whole30 Anytime Hash with Italian Tempeh

Looking for a hearty, flavorful breakfast for your Plant-Based Whole30 weekly menu? Step right this way. This Anytime Hash with Italian Tempeh is seasoned with savory Italian seasoning and red wine vinegar, features a delicious variety of veggies, drizzled with homemade Ranch dressing, and topped with fresh avocado. It’s a tasty first meal that will …

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