Plant-Based

Just 5 minutes is all it takes to make a batch of Plant-Based Whole30 Pesto Sauce to add variety to your plant-based proteins, veggie noodles, and salads.

Plant-Based Whole30 Sour Cream is a dairy-free alternative made from cashews, coconut milk, and probiotic cultures, ideal for adhering to Whole30 guidelines.

Everything you want from your favorite creamy condiment awaits you in this exceptional Plant-Based Whole30 Mayo.

Photo Credit: Autumn Michelis Plant-Based Whole30 Ranch Dressing 1 cup Whole30 Plant-Based Mayo½ cup Whole30 compatible canned (full-fat coconut milk )1 small clove garlic (,minced)1 tbsp finely chopped fresh dill1 tbsp finely chopped chives2 tsp fresh lemon juice½ tsp onion powder¼ tsp black pepper In a medium bowl, whisk together 1 cup Whole30 Plant-Based mayonnaise, ½ cup Whole30-compatible canned, full-fat coconut milk (stir before measuring), 1 small clove garlic, minced, 1 tablespoon finely chopped fresh dill, 1 tablespoon finely chopped chives, 2 teaspoon fresh lemon juice, ½ teaspoon onion powder, and ¼ teaspoon black pepper.

Recipe and Photography by Sarah SteffensRoasted veggies add an extra layer of flavor and texture to a hearty lentil and potato stew that's perfect for cold weather months.Hot Tips: Lentils can be prepared on the stovetop or in an Instant Pot.

Cashew butter adds depth and creaminess to this vegan butternut “pasta” dish with added protein from chickpeas, cashews and sesame seeds.

Our Quick Tofu and Mushroom Zoodle Soup comes together in about 25 minutes, and is a veggie-packed mid-day meal.

A drizzle of smooth, creamy tahini elevates this simple Roasted Veggie-Black Bean Bowl into a satiating, tasty meal.

Have some extra veggies on hand?

This Lentils Over Kale and Fresh Herb Salad is a simple, elegant dish.

This Sweet Potato Stack dish layers satisfying baked sweet potato and tofu with tasty hummus and fresh avocado for a colorful, hearty meal.

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 anytime meal.

This Cauliflower, Carrot, and Chickpea Skillet is a one-pan recipe that's perfect as a quick weeknight recipe with minimal cleanup required.

This flavorful, Crunchy Smashed Chickpea Salad is the perfect Plant-Based Whole30 lunch.

Looking for a hearty, flavorful breakfast for your Plant-Based Whole30 weekly menu?

This Chickpea, Tomato, and Veggie Skillet is a Plant-Based Whole30 breakfast dish that balances smoky flavors from the fire-roasted tomatoes and Ras El Hanout spice with tangy plant-based “sour cream” and delicately sweet sweet potatoes.

For a steakhouse-style meal at home, serve these crispy fries (and very zippy ketchup!) with roast chicken or grilled steak. Cooking Whole30 is the revised, updated, and enhanced version of The Whole30 Cookbook and is available everywhere books are sold.

This salad will have those who think they don’t like kale going for seconds!