Cashew Butternut "Pasta" with Chickpeas

Plant-Based Whole30 Cashew Butternut “Pasta” with Chickpeas

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…

Plant-Based Whole30 Quick Tofu and Mushroom Zoodle Soup

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 …

Plant-Based Whole30 Roasted Veggie-Black Bean Bowl with Tahini

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…

Plant-Based Whole30 Breakfast Chorizo Wrap

Plant-Based Whole30 Chorizo Wrap

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…

Cauliflower, Carrot, and Chickpea Skillet

Plant-Based Whole30 Cauliflower, Carrot, and Chickpea Skillet

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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