Whole Food, Plant-Based Recipes
A curated list of my favorite WFPB recipes from around the web
I've tried a lot of recipes — some of them good, some of them not-so-good — these are my favorite whole food, plant-based recipes. I don't always have a lot of time to cook, so I lean towards quick and easy recipes. When I find something I really like, I add it to this list.
There's a lot of great recipes at thevegan8.com, and this is one of my favorites. I make it pretty regularly. I eat it with Banza pasta, and always add some type of veggies — usually steamed broccoli or kale.
This recipe is very easy to make, and very delicious! I don’t make this very often because I consider it “cheating” a bit (mainly due to the brown rice syrup), but when I do make it, I really enjoy it.
These are so good! This is one of the few WFPB recipes that my whole family enjoys (sadly, I’m the only whole food, plant-based eater in the bunch).
This salad from thegardengrazer.com is fantastic! I omit the oil and salt from the dressing, or more typically, use my own. And yes, this is a salad, but it eats like a meal. Very satisfying!
This recipe, from veggieprimer.com, is one of the recipes that got me started on veggie sushi. Before I went WFPB, I loved sushi! And now, thanks to recipes like this, I love sushi again!
This is one of my favorite meals! My wife makes it for me regularly because she’s great! And so is this shepherd’s pie from minimalistbaker.com!
Have I mentioned how much I love my wife? She made this for me the other day and it was phenomenal! Instant favorite! Another great recipe from noracooks.com.
I've tried quite a few pancake recipes, and this one is my favorite! When I was a kid, I used to love it when my dad made banana pancakes. These take me back to my childhood. For the egg replacer, I use a tablespoon of ground flax seed. I keep whole flax seeds in the fridge and use a blender to grind them as needed.
When we’re doing barbecue, we do Creamy Cilantro Lime Corn on the Cob too! It’s delicious! One of my favorite things to grill is marinated portobello mushrooms, and the creamy cilantro lime sauce from this recipe it pairs perfectly with grilled mushrooms.
Quite possibly the best potato salad I’ve had, WFPB or otherwise! Do yourself a huge favor and try this recipe!
My wife found this recipe and made this soup from noracooks.com for me, and it is out of this world! I eat a lot of plant-based soups, and this is my new favorite! Very easy to make, especially when your significant other makes it for you!
Another great recipe from noracooks.com. This salad is to die for! Hands down, best salad I’ve had to date. My wife found this recipe and I’m glad she was willing to give it a try! Who would’ve thought watermelon would go well in any salad other than fruit salad?
Sauces, Dips, and Spreads
This easy-to-make “cream cheese” spread from PlantzSt.com is great on toast! This also serves as a base “cheese” that can be used for other recipes.
This is one of my staples. I've always got date butter on hand. It's like apple butter but made with dates. I like to spread it on toast for breakfast, use it instead of jelly on a PB&J sandwich, or mix it in with my oatmeal as a sweetener. I make it in big batches, and it lasts a long time in the fridge. It's really easy to make. I use my Vitamix, but you can also use a food processor. If you're going to use a food processor, it's best to soak the dates first, preferably overnight. You can use Medjool dates or Deglet Noor dates. I typically prefer Deglet Noor for date butter. Here's how you make it:
- 1lb dates
- 1 cup water
- Combine dates and water in a high-speed blender, or a food process fitted with an S-blade, and process until smooth. You may need to add additional water to facilitate blending. If that's the case, add a little bit at a time. You don't want it to be too thin. I typically shoot for a paste-like consistency.
This recipe is from the Forks Over Knives app, which can be found in the iTunes Store here, and is one of my favorite sauces! I can’t seem to find it at the Forks Over Knives website, so I posted it below. I’ve done a lot of experimenting with this recipe, and one of my favorite adaptations is to add fresh jalapeño.
- 1 12oz.
- ¾ cup cilantro
- ¼ cup tahini
- 2 tbsp lemon juice
- 4 cloves garlic
- 2 tsp sea salt
- ¼ Tsp cayenne pepper
- Combine all ingredients in a blender, and puree until smooth and creamy.
- Store refrigerated in an airtight container for up to 7 days.
I LOVE this tahini sauce from FOK, and it’s so easy to make! I put it on steamed veggies, beans, rice… you name it!
Last time I made this bread, I baked it in a smaller, deeper pan and it turned out better. I typically use 2 cups spelt flour and 1 cup oat flour.