Recipe and photography by Sarah Steffens Cashew butter adds depth and creaminess to this vegan butternut “pasta” dish with added protein from chickpeas, cashews and sesame seeds. This dish can be prepared up to 3 days in advance, just leave off the cashews and sesame seeds until ready to serve. You Might Also Like…
Today we rolled out the biggest Whole30 announcement in many years; the first comprehensive addition to the Whole30 framework ever. Today, we announced the Plant-Based Whole30 program. The Plant-Based Whole30 is a 100% plant-based version of our original 30-day reset, designed to offer the same life-changing benefits of the Whole30 without the inclusion of any …
Our Quick Tofu and Mushroom Zoodle Soup comes together in about 25 minutes, and is a veggie-packed mid-day meal. Don’t have a zucchini on hand? Try spiralizing yellow squash or butternut squash, or using pre-cooked spaghetti squash. Looking for more Plant-Based Whole30 lunch inspiration? Try our Roasted Veggie-Black Bean Bowl with Tehina. Quick Tofu and …
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A drizzle of smooth, creamy tahini elevates this simple Roasted Veggie-Black Bean Bowl into a satiating, tasty meal. Looking for more Plant-Based Whole30 lunch inspiration? Try our Spiced Sweet Potato Soup. Roasted Veggie-Black Bean Bowl with Tahini You Might Also Like…
Have some extra veggies on hand? Toss them in our Tofu-Veggie Scramble. The recipe is flexible enough to turn your odds and ends in to a satisfying delicious meal. Broccoli, Brussel sprouts, red bell pepper, kale, summer squash, shallot, and/or green onion tops … whatever you’ve got lying around in your fridge, this recipe will …
This Lentils Over Kale and Fresh Herb Salad is a simple, elegant dish. Lentils, cooked until tender, are tossed in a tart, bright dressing made from warm spices, lemon peel, and champagne vinegar, and served over a bed of hearty kale and fresh herbs. When shopping for lentils, look for Black lentils, French du Puy, …
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This Sweet Potato Stack dish layers satisfying baked sweet potato and tofu with tasty hummus and fresh avocado for a colorful, hearty meal. Have overnight guests? It’s the perfect savory brunch dish for a plant-based bunch. Leftovers work great for lunch, too! Looking for other Plant-Based Whole30 breakfast ideas? Try the Tofu-Veggie Scramble or Anytime …
This Chorizo Wrap combines fresh lettuce with smoky Abbot’s Butcher “Chorizo” and cool plant-based “sour cream” for a complex and delicious Plant-Based Whole30 breakfast meal. Looking for more Plant-Based Whole30 breakfast ideas? Try our Anytime Hash with Italian Tempeh or Sweet Potato Stack. Chorizo Breakfast Wrap: A Plant-Based Whole30 Breakfast Dish You Might Also Like…
This Cauliflower, Carrot, and Chickpea Skillet is a one-pan recipe that’s perfect as a quick weeknight recipe with minimal cleanup required. Smoked paprika balances warm cumin, fresh herbs, and sweet citrus for an easy yet flavorful Plant-Based Whole30 meal. Looking for more Plant-Based Whole30 dinner inspiration? Try our Dal-Inspired Red Lentils or Extra-Veggie Fried “Rice“ …
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PLANT-BASED
