Plant-Based

This Plant-Based Whole30 Southwestern Style Bowl uses our Jackfruit and Black Bean Taco filling as the base for a fast 30-minute meal!

This cozy Plant-Based Sweet Potato Chili is both nourishing and comforting.

This Plant-Based Whole30 Chipotle Ranch is creamy, full of flavor, and easy to make in just 5 minutes.

Try this Tofu Frittata for the perfect plant-based breakfast life hack!

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

A good sweet and tangy BBQ sauce is a pantry staple.

This quick and easy Tofu Sheet Pan Meal with Garlic Herb Tahini will make your taste buds sing!

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!

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

This Ranch Green Bean Casserole is a zesty remake of an old favorite!

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.

Dinner on a stick, anyone?

Stuffed veggie boats are a nutritious meal.

Tempeh makes preparing a plant-based meal incredibly easy.

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.

Photo Credit: Sarah Steffens This recipe is part of the Plant-Based Whole30 program: a 30-day dietary reset to address your health, habits, and relationship with food.