Plant-Based

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.

Indulge in Whole30-approved goodness with White Bean-Mushroom Meatballs served on Pesto-Butternut Squash Noodles.

Savor the combination of hearty lentils and crunchy walnuts in our Lentil-Walnut Nachos.

Dive into a refreshing journey of flavor with our Plant-Based Whole30 Greek-Inspired Tofu Dip, a tantalizing fusion of Mediterranean zest and wholesome ingredients.

Beet Hummus with Crudite 1 (15-ounce) can Great Northern beans (,rinsed and drained)½ (8-ounce) package steamed beets or 1 small roasted beet (,cut into chunks)¼ cup olive oil¼ cup tahini1 lemon (,zested)1 tbsp lemon juice½ tsp garlic powder¼ tsp salt¼ tsp black pepperToasted sesame seeds (,optional)Cut up vegetables, such as jicama, carrots, celery, summer squash, zucchini, bell peppers In a food processor, combine the beans, beets, oil, tahini, lemon zest, lemon juice, salt, and black pepper.

Veggie Pie with Mashed Potatoes For the Filling2 tbsps extra-virgin olive oil1 (10-oz) package Abbot's Butcher Ground Beef1 cup sliced mushrooms½ cup chopped carrots½ cup chopped celery2 tbsps Whole30-compatible tomato paste2 tbsps Whole30-compatible Dijon mustard1 tbsp coconut aminos1 tsp chopped fresh rosemary1 tsp chopped fresh thyme½ tsp onion powder½ tsp garlic powder½ tsp coarse salt½ tsp Coarse black pepper1 cup Whole30-compatible vegetable broth1 tbsp arrowroot powderFor the Herbed Mashed Potatoes1½ lbs Yukon gold potatoes (,peeled, if desired, and halved)1½ tsps coarse salt2 tbsps olive oil¼ cup Whole30-compatible plant-based milk2 fresh sage leaves2 thyme sprigs⅓ cup Whole30-compatible plant-based yogurt or Whole30 Plant-Based Sour Cream ((see Tip))½ tsp Coarse black pepper1-2 tbsps chopped chives Make the FillingPreheat oven to 400°F.

Looking for a tasty and nutritious meal?

Photo Credit: Brian Kavanagh Spiced Sweet Potato Soup: A Delicious Plant-Based Whole30 Soup Spiced Sweet Potato Soup 3 lbs garnet sweet potatoes (,peeled and coarsley chopped)1 small onion (,cut into wedges)2 tbsps olive oil1 tsp coarse salt1 tsp coarse black pepper1 (10-oz) package Abbot's Butcher Spanish smoked "chorizo" or "ground beef"½ one small apple (,seeded and coarsely chopped )1 piece (1-inch) fresh ginger (,peeled and chopped)3-4 cups Whole30-compatible vegetable broth¼ cup nutritional yeast2 tsps smoked paprika2 tsps ground cumin1 tsp ground cinnamon1 tsp coarse salt1 (6-oz) can Whole30-compatible coconut cream ((see Tip))½ cup roasted pepitas Preheat oven to 400°F.

Thai-Inspired Tofu "Larb" 1-2 tbsp coconut or avocado oil1 (14-to 16-ounce) block extra-firm tofu (,pressed and crumbled (see Tip))1 (8-ounce) package button mushrooms (,finely chopped)1 large shallot (,finley chopped)1 Thai chile pepper (,seeded and finely chopped)1 lemon grass stem (,out layer removed, tender stem finely chopped)2 tbsp coconut aminos1 tbsp fresh lime juice1 tsp lime zest1 tsp coarse salt⅓ cup tightly packed fresh mint leaves (,chopped)⅓ cup tightly packed fresh cilantro leaves (,chopped)Endive or bibb lettuce leaves In an extra-large skillet, heat coconut oil over medium-high heat.

Plant-Based Whole30 Smoothie ½ frozen banana ¼ cup unsweetened peanut butter1 cup Whole30-compatible plant-based milk1 cup lightly packed spinach4 fresh or frozen hulled strawberries1 (6-ounce) container Whole30-compatible plant-based yourt1 scoop Whole30-compatible plant-based protein powderCarrot and bell pepper sticks, or warmed leftover vegetable hash Place all ingredients in a high-power blender.