Feel-Good Plant-Based Recipes

Recipe of the Week

Creamy Split Pea Soup with Barley

A creamy, plant-based split pea soup with barley, broccoli, and sweet corn. High in fiber, cozy, and easy to make in one pot.

Breakfast

Rosemary Berry Scones

These rosemary berry scones are lightly sweet, cozy, and made with simple whole-food, plant-based ingredients. Featuring spelt—an ancient grain—and frozen berries, they’re easy to bake and perfect for brunch, holidays, or slow mornings.

Plant-Powered Green Smoothie

This green smoothie is a refreshing, feel-good blend that's spreading fast. Simple ingredients, steady energy, and small steps that make a big impact.

Overnight Chia Pudding with Cacao

A make-ahead chocolate chia pudding that sets overnight and delivers a quiet powerhouse of fiber, plant protein, and omega-3s. More whole foods. Made doable.

Protein-Packed Tofu Scramble

This easy tofu scramble is packed with plant-based protein, fiber, and flavor—thanks to turmeric, greens, and savory seasonings. Serve it on toast, a tortilla, or an English muffin for a satisfying start to your day.

Plant-Powered Banana Bread

This scrumptious, plant-powered banana bread is made with whole grains, flax, and ripe bananas—no eggs or dairy needed. It’s cozy, nourishing, and kid-approved, making it the perfect treat for breakfast, snack time, or dessert.

High-Fiber Oatmeal with Flax and Berries

Wake up to this nourishing flax oatmeal—a simple, plant-powered breakfast loaded with protein, fiber, and omega-3s from flaxseed meal. Topped with berries and nuts for extra crunch and antioxidants, it’s a morning meal that’s good for you and the planet.

Avocado + Tofu Toast

Creamy avocado and tofu come together for a protein-rich, fiber-filled toast that’s ready in minutes. Completely customizable and easy to prep ahead for quick breakfasts all week.

Creamy Split Pea Soup with Barley

A creamy, plant-based split pea soup with barley, broccoli, and sweet corn. High in fiber, cozy, and easy to make in one pot.

Cold Lentil Salad with Snap Peas and Lemon

A bright, lemony cold lentil salad with snap peas, crisp veggies, and fresh herbs. One pot, no summer stove time, and it feeds you all week.

Smashed Garlic Purple Sweet Potatoes

Boiled, cooled, and smashed into a cast iron pan with garlic and olive oil — these purple sweet potatoes are as nutritious as they are stunning. Make a big batch, store in the fridge, and pan-fry only what you need all week.

Spiced Chickpeas Fire-Roasted Tomatoes

No soaking, no fuss. This chickpea recipe comes together with pantry staples and a big can of fire-roasted tomatoes. Smoky, hearty, and deeply satisfying — with a stovetop option for everyone.

Strawberry Spinach Salad with Lemon Tahini Dressing

This strawberry spinach salad with lemon tahini dressing is fresh, satisfying, and packed with plant protein from quinoa and chickpeas. Ready in minutes and built with whole plant foods your body will love.

Fifteen Minute Power Pasta

A quick, satisfying plant-based pasta built from whole food ingredients you already have. One ingredient from each plant food group — ready in 15 minutes, good for you and the planet.

Hearty Lentil, Potato & Mushroom Soup

Lentils are one of the most powerful foods you can eat — rich in plant-based protein, fiber, and iron. This thick, nourishing soup is loaded with vegetables and greens to support digestion, sustained energy, and long-term health. Easy to make with a food processor and built for meal prep — freeze half, eat all week, or share with a friend.

Creamy Broccoli Salad with Cashew Dressing

This creamy broccoli salad skips the mayo and uses a tangy cashew dressing instead. Crunchy, nourishing, and packed with fiber and antioxidants, it’s a simple plant-based side or hearty lunch.

Roasted Red Pepper Sauce

A creamy roasted red pepper sauce made by roasting everything together for deep, cozy flavor. Easy to prep in just 10 minutes, this plant-based sauce is versatile and perfect for pasta, bowls, or roasted veggies.

Cranberry Maple Kale Salad

A fresh, crunchy Cranberry Maple Kale Salad with sweet-tart pops and spiced maple nuts — vibrant, satisfying, and perfect for any occasion.

Easy Mediterranean Quinoa Salad

An easy protein-packed Mediterranean quinoa salad you can make once and enjoy all week. Whole grains, beans, veggies, and herbs make this fresh, nourishing, and planet-friendly.

High Protein Baked Tofu

This High Protein Baked Tofu is simple, flavorful, and perfect for meal prep. A plant-powered way to fuel your week and support the planet, one bite at a time.

Cozy Veggie Chili

A hearty, easy vegetarian chili loaded with mushrooms, beans, and veggies. This one-pot plant-based recipe is smoky, satisfying, and perfect for weeknights, meal prep, or cozy fall dinners.

Creamy Sweet Potato & Quinoa Soup

This creamy sweet potato quinoa soup is a cozy, protein-packed meal made with tofu, quinoa, and simple whole-food ingredients. Affordable, nourishing, and easy to make—perfect for healthy meal prep or a comforting plant-based dinner.

Simple Miso Soup

Simple miso soup made with miso paste, tofu, and seaweed. Light, nourishing, and ready in 15 minutes — the perfect plant-based comfort bowl — even for breakfast!

Sautéed Spinach with Pumpkin Seeds & Flax

This sautéed spinach with pumpkin seeds and flaxseed comes together in under 10 minutes and delivers fiber, protein, and omega-3s for any meal.

Classic Tomato Gazpacho

Cool, refreshing, and packed with peak-summer veggies, this no-cook gazpacho is your go-to recipe for hot days. With ripe tomatoes, crisp cucumber, and fresh herbs, it’s hydrating, nourishing, and full of flavor—perfect as a starter, side, or light main.

Black Bean and Tofu Protein Plate

This black bean and tofu protein plate is a nourishing, flavor-packed meal featuring quinoa, sautéed broccoli, and a smoky spice blend. It’s easy to prep, full of plant-based protein, and perfect for batch cooking or weeknight dinners.

Easy Thai Peanut Salad

A fresh, no-cook salad packed with crisp veggies, tofu, and quinoa—all tied together with a savory Thai peanut dressing. Perfect for warm days, quick meals, or summer gatherings.

Plant-Based Taco Salad

This quick, crunchy salad with spinach and cabbage is your go-to plant-packed base. Customizable, satisfying, and loaded with fiber, protein, and variety—no overthinking required.

Forbidden Rice Protein Bowl

This Forbidden Rice Protein Bowl is a plant-powered powerhouse! Packed with black rice, edamame, roasted tofu, crunchy veggies, and a creamy peanut sauce, it’s a satisfying, protein-rich meal that’s as easy to make as it is delicious. Perfect for lunch, dinner, or meal prep.

Creamy Tomato & Veggie Pasta

This Creamy Tomato & Veggie Pasta is plant-powered at its best—packed with protein, veggies, and rich flavor. Easy to make, hard to resist.

Quinoa Power Bowl

This quinoa power bowl is quick, customizable, and packed with plant-based protein, fiber, and flavor—perfect for lunch, dinner, or meal prep.

Go-To Smart Salad

This quick, crunchy salad with spinach and cabbage is your go-to plant-packed base. Customizable, satisfying, and loaded with fiber, protein, and variety—no overthinking required.

Southwest Sweet Potato Bowl

A bold, plant-powered bowl packed with sweet potatoes, black beans, kale, and creamy toppings. This high-fiber, high-flavor recipe is easy to prep, satisfying, and full of nourishing ingredients you can feel good about.

Chickpea Salad Pita

This Chickpea Salad Pita is a quick, satisfying, plant-powered lunch—high in fiber, full of flavor, and easy enough for busy days.

Lemon Tahini Dressing

A creamy, 5-ingredient lemon tahini dressing that whisks up in two minutes. Pour it over grain bowls, roasted vegetables, and salads all week long.

Tuscan Kale Salad with Lemon Tahini Dressing

Massaged Tuscan kale, crisp sugar snap peas, and a creamy lemon tahini dressing. Fresh, simple, and ready in 10 minutes. A light side that pairs beautifully with everything on the table.

Strawberry Spinach Salad with Lemon Tahini Dressing

Creamy Broccoli Salad with Cashew Dressing

This creamy broccoli salad skips the mayo and uses a tangy cashew dressing instead. Crunchy, nourishing, and packed with fiber and antioxidants, it’s a simple plant-based side or hearty lunch.

Maple Glazed Sweet Potatoes

Caramelized, tender Maple Glazed Sweet Potatoes with crisp edges and warm cinnamon — an easy plant-based side that pairs with almost anything.

Cranberry Maple Kale Salad

A fresh, crunchy Cranberry Maple Kale Salad with sweet-tart pops and spiced maple nuts — vibrant, satisfying, and perfect for any occasion.

Savory Rosemary Gravy

A rich, cozy rosemary gravy made with fresh herbs and caramelized onions. Perfect over mashed potatoes, roasted vegetables, or grain bowls.

Maple Orange Cranberry Sauce

A bright, naturally sweet cranberry sauce made with whole cranberries, maple syrup, and fresh orange. Simple whole-food ingredients — ready in minutes and delicious year-round on oatmeal, grain bowls, toast, or alongside any cozy meal.

Classic Tomato Gazpacho

Easy Edamame Snack Bowl

Three ingredients, two minutes, zero cooking. This edamame snack bowl delivers protein, fiber, and healthy fats from whole plant foods — the easiest swap you'll make all week.

Plant-Powered Banana Bread

No-Bake Power Bites

This No-Bake Power Bites recipe is an easy, plant-powered snack inspired by a Trader Joe’s favorite—made with oats, flaxseed, and chocolate chips. Perfect for grab-and-go energy!

Peanut Butter Chocolate Chip Edible Cookie Dough

Edible cookie dough made with white beans, peanut butter, and maple syrup — no flour, no eggs, just real food that tastes delicious and comes together in 10 minutes. Protein-packed, kid-approved, and nobody will ever guess it's healthy.

Double Chocolate Peanut Butter Cookies

Rich, chocolatey, and made with simple whole-food, plant-based ingredients, these double chocolate peanut butter cookies are easy enough for a weeknight treat and special enough for celebrations. Kid-approved, crowd-pleasing, and proof that dessert can be both joyful and nourishing.

Stuffed Medjool Date Treat

A smart, naturally sweet dessert made with just three whole-food ingredients—Medjool dates, nut butter, and cacao nibs. Fiber-filled, satisfying, and no added sugar.

Feel-Good Plant-Based Recipes

Recipe of the Week

Creamy Split Pea Soup with Barley

Breakfast

Rosemary Berry Scones

Plant-Powered Green Smoothie

Overnight Chia Pudding with Cacao

Protein-Packed Tofu Scramble

Plant-Powered Banana Bread

High-Fiber Oatmeal with Flax and Berries

Avocado + Tofu Toast

Lunch/Dinner

Creamy Split Pea Soup with Barley

Cold Lentil Salad with Snap Peas and Lemon

Smashed Garlic Purple Sweet Potatoes

Spiced Chickpeas Fire-Roasted Tomatoes

Strawberry Spinach Salad with Lemon Tahini Dressing

Fifteen Minute Power Pasta

Hearty Lentil, Potato & Mushroom Soup

Creamy Broccoli Salad with Cashew Dressing

Roasted Red Pepper Sauce

Cranberry Maple Kale Salad

Easy Mediterranean Quinoa Salad

High Protein Baked Tofu

Cozy Veggie Chili

Creamy Sweet Potato & Quinoa Soup

Simple Miso Soup

Sautéed Spinach with Pumpkin Seeds & Flax

Classic Tomato Gazpacho

Black Bean and Tofu Protein Plate

Easy Thai Peanut Salad

Plant-Based Taco Salad

Forbidden Rice Protein Bowl

Creamy Tomato & Veggie Pasta

Quinoa Power Bowl

Go-To Smart Salad

Southwest Sweet Potato Bowl

Chickpea Salad Pita

Sides

Lemon Tahini Dressing

Tuscan Kale Salad with Lemon Tahini Dressing

Strawberry Spinach Salad with Lemon Tahini Dressing

Creamy Broccoli Salad with Cashew Dressing

Maple Glazed Sweet Potatoes

Cranberry Maple Kale Salad

Savory Rosemary Gravy

Maple Orange Cranberry Sauce

Classic Tomato Gazpacho

Snacks

Easy Edamame Snack Bowl

Plant-Powered Banana Bread

No-Bake Power Bites

Desserts

Peanut Butter Chocolate Chip Edible Cookie Dough

Double Chocolate Peanut Butter Cookies

Stuffed Medjool Date Treat

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