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Plant-Based Whole30VeganVegetarianWhole30

Halftime Baked Potatoes

by Reed Dunn

My quick-and-easy trick to cut the baking time in half for baked potatoes is simple – hence the name Halftime Baked Potatoes. It’s super simple, and the result yields creamy, fluffy baked potatoes with extra crispy skin (my favorite part).

The key to these is choosing same-sized potatoes and slicing them lengthwise to create even pieces. Rub on olive oil and kosher salt and bake to perfection. This method also works for sweet potatoes and yams, too.

halftimebakedpotatoes

Halftime Potatoes

My quick-and-easy trick to cut the baking time in half for baked potatoes is simple – hence the name Halftime Baked Potatoes. It’s super simple, and the result yields creamy,… Print This
Serves: 6 Prep Time: Cooking Time:
Rating: 4.7/5
( 3 voted )

Ingredients

  • 3 russet (baking) potatoes
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt

Instructions

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Cut potatoes in half lengthwise. Place cut-side up on baking sheet and drizzle with olive oil. Sprinkle on kosher salt.

Use your hands to rub the salt and oil all over the potato halves, then place cut-side down on the baking sheet.

Bake in preheated oven for 30 to 35 minutes, using a fork to poke through the skin to check for doneness. Let cool for a few minutes, and flip over with a spatula.

Note: Potatoes can be served cut-side up or cut-side down. Fluff the insides with a fork to serve.

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Plant-Based Whole30VeganVegetarianWhole30

Vegetable Stock

by Reed Dunn

Store-bought, boxed vegetable stock is fine in a pinch. But nothing beats a batch of homemade stock simmered in your own kitchen. This recipe is also environmentally friendly, in that it uses bits and pieces of veggie scraps that would otherwise just end up in the compost bin.

I keep a gallon-sized reusable zip-top bag in my freezer and discard things like, onion tops, carrot peels and celery that’s gone to the crisper drawer to … well … be forgotten. Once the bag is full, I add a few herbs and spices to a big pot with water and let it simmer until that rich flavor comes to life.

Vegetable stock can be stored in the refrigerator in glass jars for up to 5 days or frozen (I like to use silicone portion molds) for several months. When it comes to making stock, not all veggie scraps work well. Below are a handful of things I often toss into my freezer bag and ones to avoid.

Vegetables that work well in stock:

  • Onions and skins (the skins help give stock a rich, golden color)
  • Garlic and skins
  • Celery
  • Carrots
  • Mushrooms
  • Parsley
  • Scallions
  • Leeks
  • Fennel

Vegetables that DON’T work well in stock:

  • Broccoli
  • Cabbage
  • Cauliflower
  • Potatoes

Note: I don’t add salt to my vegetable stock, as it makes it more difficult to control the sodium content in recipes.

veggiestock

Vegetable Stock

Store-bought, boxed vegetable stock is fine in a pinch. But nothing beats a batch of homemade stock simmered in your own kitchen. This recipe is also environmentally friendly, in that… Print This
Serves: 10 Prep Time: Cooking Time:
Rating: 5.0/5
( 3 voted )

Ingredients

  • 8 to 10 cups vegetable scraps*
  • ¼ cup fresh parsley (about 1 small handful)
  • 1 tablespoon whole peppercorns
  • 2 dried bay leaves
  • 5 stems fresh thyme
  • 10 to 12 cups water

Instructions

Place vegetable scraps, parsley, bay leaves, peppercorns and fresh thyme into a large pot. Add 10 to 12 cups water and bring to a boil over high heat.

Reduce heat and simmer for 1 hour.

Drain out vegetable scraps and compost, reserving liquid stock. Portion stock into glass jars or silicone molds. Let cool to room temperature.

Store in the refrigerator for up to 5 days or freeze portions for up to a few months to use in your favorite Whole30 soups or other recipes.

 

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AppetizersSnacksVeganVegetarian

Black-Eyed Pea Hummus

by Reed Dunn

For many people, it’s a tradition to eat black-eyed peas for good luck as they usher in a new year. Whether you’re superstitious or not, my simple Black-Eyed Pea Hummus is worth trying if you don’t want to take any chances on having a rough year to come.

In my family, we always ate a cold black-eyed pea salad of some sort and cooked cabbage – the green represents money and prosperity – on New Year’s Eve or New Year’s Day. This Black-Eyed Pea Hummus is made very similarly to the traditional style, but the black-eyed peas create an even creamier texture than the more common chickpea hummus.

Serve a bowl of this with pita crackers and cut vegetables, or spread a layer of it into a healthy veggie wrap.

BlackEyedPeaHummus scaled

Black-Eyed Pea Hummus

For many people, it’s a tradition to eat black-eyed peas for good luck as they usher in a new year. Whether you’re superstitious or not, my simple Black-Eyed Pea Hummus… Print This
Serves: 6 Prep Time: Cooking Time:
Rating: 5.0/5
( 3 voted )

Ingredients

  • 1 can (15 ounces) black-eyed peas
  • 3 tablespoons tahini paste
  • 1 medium lemon, juiced (about 3 tablespoons)
  • 1 clove garlic
  • ½ teaspoon kosher salt
  • Pinch black pepper
  • ⅓ to ½ cup olive oil

Instructions

Drain and rinse black-eyed peas.

In a food processor, add black-eyed peas, tahini paste, lemon juice, garlic clove, salt and pepper.

Secure lid and pulse multiple times until a paste is formed, stopping to scrape down sides as needed.

Once combined, turn food processor on low and begin drizzling olive oil into the top of the machine until desired consistency is reached. Note: Your hummus should be smooth and creamy but still hold up if you run the back of a spoon through it.

Taste and adjust salt, if needed. Serve with pita crackers or cut vegetables.

Store leftovers in an air-tight container in the refrigerator for up to a week.

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Plant-Based Whole30VeganVegetarian

Sweet Potato Chili

by Reed Dunn

This recipe may contain affiliate links.

Fall is in full swing and this Sweet Potato Chili is a variation on the classic dish that was created to be Plant-Based Whole30 compatible. It’s a hearty one-pot wonder and will keep you warm and cozy all season long.

I never quite make a pot of chili the same way twice, so feel free to mix and match. Add other peppers, switch in your favorite canned beans, or use diced russet potatoes. The only key is to ensure you give the sweet potatoes a little head start on the cooking process – while cooking the onions – before adding in the beans and tomatoes.

Plant BasedSweetPotatoChili3 scaled

Sweet Potato Chili

This recipe may contain affiliate links. Fall is in full swing and this Sweet Potato Chili is a variation on the classic dish that was created to be Plant-Based Whole30… Print This
Serves: 6 to 8 Prep Time: Cooking Time:
Rating: 5.0/5
( 5 voted )

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 package (10 ounces) Abbot’s Butcher Plant-Based Ground “Beef” (or meat alternative of your choice)
  • 1 medium red onion, diced
  • 1 poblano pepper, diced
  • 1 red bell pepper, diced
  • 2 large sweet potatoes, peeled and cut into ½-inch cubes (about 4 cups)
  • 2 cans (15.5 ounces) kidney beans, drained and rinsed
  • 1 can (14.5 ounces) fire-roasted crushed tomatoes
  • 1 can (28 ounces) tomato puree
  • 2 cups water
  • 1½ teaspoons kosher salt
  • 3 tablespoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 tablespoon oregano leaves
  • 1½ teaspoons ground cumin
  • 2 tablespoons lime juice (1 lime)
  • Sliced jalapeno and diced red onion (optional)

Instructions

Heat 1 tablespoon olive oil in a large pot or Dutch oven, such as a Le Creuset. Crumble in Plant-Based Ground “Beef” and cook until browned, about 8 to 10 minutes. Remove and set aside.

Add 2 tablespoons olive oil into pot and turn to medium-high. Add in diced onion, peppers, sweet potatoes and salt. Cook for 7 to 8 minutes, until onions are translucent.

Reduce heat to medium and add cooked Plant-Based Ground “Beef” along with kidney beans, crushed tomatoes, tomato puree, water, chili powder, smoked paprika, garlic powder, oregano leaves and ground cumin.

Stir and bring to a simmer. Reduce heat and cook for 40 to 50 minutes, stirring occasionally. Add lime juice, taste and adjust seasoning, as needed.

Serve topped with sliced jalapeno and/or diced red onion, as desired.

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Plant-Based Whole30VeganVegetarianWhole30

Roasted Butternut Squash Soup

by Reed Dunn

This favorite recipe has been updated to improve flavor and includes new photography.

Fall is almost here, and that means a plethora of new squash, gourds and other hearty ingredients to play with in the kitchen. I love the changing seasons for many reasons, the first being the excitement of a fresh set of ingredients available in the produce department.

This Whole30-friendly Roasted Butternut Squash Soup is a great way to welcome fall, and this recipe is something that even the most novice cooks can knock out of the park. It’s great as a starter or to make as a main course, serving with a large salad or protein of your choice.

RoastedButternutSquashSoup scaled

Roasted Butternut Squash Soup

This favorite recipe has been updated to improve flavor and includes new photography. Fall is almost here, and that means a plethora of new squash, gourds and other hearty ingredients… Print This
Serves: 8 Prep Time: Cooking Time:
Rating: 5.0/5
( 4 voted )

Ingredients

  • 3 lbs. butternut squash, diced (about 2 small squash)
  • 1 yellow onion, sliced
  • 4 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt
  • ¾ teaspoon black pepper
  • 1 tablespoons fresh sage, chopped (6 to 8 leaves)
  • 1 cup coconut milk
  • 2 to 3 cups vegetable broth
  • 4 tablespoons olive oil, divided
  • Chopped chives for garnish (optional)

Instructions

Preheat oven to 400 degrees F. Peel squash and scoop out seeds. Cut squash into 1-inch to 2-inch cubes.

Place cut squash on two large baking sheets. Drizzle with 1½ tablespoons olive oil each, season with salt and pepper. Roast in oven for 15 minutes. Use a spatula to flip squash, rotate pans and place back in the oven for 15 more minutes, or until squash is cooked through and starts to caramelize.

While squash is cooking, prepare onion, celery, garlic and sage.

Heat remaining olive oil in a large pot over medium heat. Once heated, add onion and cook until onions just begin to caramelize (about 20 minutes). Add celery and garlic, cook for 1 to 2 minutes, then add in 2 cups vegetable broth. Bring to a simmer.

Once mixture is simmering, add in roasted squash, sage and coconut milk. Bring back to a simmer and cook for about 5 minutes.

Use an immersion blender* to purée until smooth. For a thinner soup, add additional 1 cup vegetable broth. Taste and adjust salt and pepper, as needed.

Serve with chopped chives as garnish (optional).

*Alternatively, add all ingredients to a blender and run on low, until desired consistency is reached.

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Plant-Based Whole30VeganVegetarianWhole30

Summer Tomato Gazpacho

by Reed Dunn

It’s been said, “If you can’t stand the heat, get out of the kitchen!” But, in this case, you’ll want to get into the kitchen for this seasonal soup that won’t require you to heat up any pots, pans or the oven.

This Summer Tomato Gazpacho is a chilled soup that’s both Whole30 and Plant-Based Whole30 friendly, and it’s packed with flavor from garden-fresh ingredients that are in peak season right now. If you want to kick it up a notch, you can garnish the gazpacho with a couple of spoonfuls of this Shirazi Salad.

summertomatogazpacho

Summer Tomato Gazpacho

It’s been said, “If you can’t stand the heat, get out of the kitchen!” But, in this case, you’ll want to get into the kitchen for this seasonal soup that… Print This
Serves: 6 Prep Time: Cooking Time:
Rating: 5.0/5
( 2 voted )

Ingredients

  • 1½ pounds ripe tomatoes (about 4 large tomatoes)
  • ½ English cucumber
  • 1 red bell pepper
  • ¼ red onion
  • 1 jalapeño pepper*
  • 1 clove garlic
  • 10 to 12 fresh basil leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon cracked black pepper
  • ½ teaspoon ground cumin
  • 2 tablespoons olive oil
  • 2 teaspoons balsamic vinegar
  • Shirazi salad to garnish, optional

Instructions

Prepare vegetables: Cut tomatoes into large chunks, removing seeds. Peel and rough chop cucumber. Chop red bell pepper and jalapeño pepper, removing seeds and stems.

Add prepared veggies to a blender with the rest of the ingredients. Secure lid and blend on high until smooth.

Pour into glass jars or other air-tight containers with a lid and refrigerate at least two hours, up to overnight. Serve in small bowls with a spoonful of Shirazi Salad to garnish (optional).

*Note: Only use half of the jalapeño pepper to start, if you’re concerned about the spice level.

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Plant-Based Whole30VeganVegetarianWhole30

Spring Pesto & Potato Salad

by Reed Dunn

In all of the years I’ve been developing recipes and creating healthy, Whole30 meals, there are very few times when I include pesto AND potatoes in a recipe. But this one was worth the wait.

Perfect for a weekend brunch or to prep ahead for the week, this Spring Pesto & Potato Salad is a healthy, delicious side dish you’re going to want to save. You can use my Dairy-Free Pesto recipe, or whatever store-bought variation you choose. Just make sure to read the label, if you’re keeping things Whole30 friendly.

This recipe is a cinch to make, and it can go from side dish to main with the addition of some sliced hard-boiled eggs.

pestopotatosalad

Spring Pesto & Potato Salad

In all of the years I’ve been developing recipes and creating healthy, Whole30 meals, there are very few times when I include pesto AND potatoes in a recipe. But this… Print This
Serves: 6-8 Prep Time: Cooking Time:
Rating: 4.4/5
( 9 voted )

Ingredients

  • 1½ pounds fingerling or other small potatoes, cut into ½-inch pieces
  • 
1 cup frozen peas, thawed

  • ⅓ cup red onion, diced

  • 1 lemon
  • 
¾ cup prepared dairy-free basil pesto
  • 
Kosher salt
  • 
Black pepper

  • Toasted pine nuts (optional)
  • 
Fresh basil (optional)

Instructions

Add sliced potatoes to a medium pot and cover with water. Bring to a boil, season water with kosher salt and cook for about 7 to 8 minutes, until potatoes are fork tender. Add in frozen peas and cook for another 3 to 5 minutes, until potatoes are completely cooked.

Drain potatoes and peas and add to a large bowl with diced red onion, pesto and ¾ teaspoon salt and ¼ teaspoon black pepper. Zest lemon into the bowl, and juice half of the lemon into the salad. Stir to combine and garnish with toasted pine nuts and fresh basil, as desired.

Serve at room temperature or chill. Store leftovers in air-tight container, refrigerated, for up to 5 days.

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Plant-Based Whole30VeganVegetarian

Plant-Based “Beef” & Potato Skillet

by Reed Dunn

One-skillet meals and sheet pan dinners are always a hit, and this Plant-Based “Beef” & Potato Skillet is creeping up to the top of my list of personal favorites. It’s ideal for meal prepping ahead of a busy week or pulling together as a go-to for Meatless Monday or any night during a Plant-Based Whole30.

I developed this from on-hand ingredients, and it’s so flexible. You could add whatever additional veggie boost you have on hand and top it with sliced avocado, salsa or whatever toppings you choose. Not doing a Plant-Based Whole30? Scoop some into a warm tortilla for a healthy burrito on the go.

D655AC80 A0A0 4908 ADAE FE0B437E7EB1

Plant-Based

One-skillet meals and sheet pan dinners are always a hit, and this Plant-Based “Beef” & Potato Skillet is creeping up to the top of my list of personal favorites. It’s… Print This
Serves: 3 Prep Time: Cooking Time:
Rating: 5.0/5
( 4 voted )

Ingredients

  • 1 package (10 ounce) Abbot’s Butcher Ground “Beef”
  • 2 teaspoons ground cumin
  • 1 teaspoon salt, divided
  • ½ teaspoon black pepper, divided
  • 1 russet potato, diced into ½-inch cubes
  • ½ teaspoon garlic powder
  • ½ red onion, diced
  • 1 red bell pepper, diced
  • 1 poblano pepper, diced
  • 2 cups fresh baby spinach
  • Green onions, sliced (optional)

Instructions

Heat 1 tablespoon olive oil in a large skillet over medium heat. Crumble in Ground “Beef” and season with 2 teaspoons ground cumin and a pinch of salt and pepper. Cook for 8 to 10 minutes, until browned. Remove from pan and set aside.

Add another 1 tablespoon olive oil to the skillet with diced potato, a pinch of salt and pepper and ½ teaspoon garlic powder. Cook on medium heat, flipping potatoes occasionally, for about 15 minutes. Use a slotted spoon to remove potatoes and set aside with “beef” mixture.

Add final tablespoon olive oil to the skillet along with diced onion, bell pepper and poblano. Cook for 5 to 7 minutes, until onions are translucent. Season with last bit of salt and pepper, and add spinach to the pan. Cook until wilted.

Add cooked “beef” and potatoes back to the skillet and heat until warmed through. Serve with sliced green onions (optional) and your favorite Whole30 compatible sauce.

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Plant-Based Whole30VeganVegetarian

Portobello Mushroom Fajitas with Spiced Black Beans

by Reed Dunn

Whether you’re looking for an easy weeknight meal or a plant-based fiesta, these Portobello Mushroom Fajitas with a side of Spiced Black Beans are the perfect solution to feed you and your hungry friends and family.

Hearty portobello mushrooms hold up so well and add the meaty bite, while protein-packed black beans round out the plate to complete the meal. This is a great last-minute dinner to turn to if you’re doing a Plant-Based Whole30, or if you’re just looking to cut back on traditionally calorie-heavy Mexican food without sacrificing on flavor.

My easy Taco and Fajita Spice Blend is always on hand in my pantry, so I don’t have to worry about pulling down various spices to season the mushrooms, peppers and onions.

mushroomfajitas

Portobello Mushroom Fajitas with Spiced Black Beans

Whether you’re looking for an easy weeknight meal or a plant-based fiesta, these Portobello Mushroom Fajitas with a side of Spiced Black Beans are the perfect solution to feed you… Print This
Serves: 4 Prep Time: Cooking Time:
Rating: 5.0/5
( 4 voted )

Ingredients

  • For the fajitas:
  • 4 large portobello mushroom caps, cleaned and sliced into ½-inch strips
  • 3 bell peppers, various colors, sliced
  • 1 large red onion, sliced
  • ¼ cup olive oil, divided
  • 3 tablespoons fajita spice mix, divided
  • 1 lime, juiced
  • For the black beans:
  • 1 tablespoon olive oil
  • ½ cup red onion, diced
  • 1 poblano pepper, diced
  • ½ jalapeno, diced with seeds and ribs removed
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 cup vegetable broth
  • ½ lime

Instructions

Preheat oven to 450 degrees F and line two large baking sheets with foil.

Mix together 3 tablespoons olive oil, 2 tablespoons fajita spice mix and juice of 1 lime in a large bowl. Add sliced mushrooms and toss to coat. Let marinade for 10 to 15 minutes, tossing occasionally.

Once marinated, divide mushrooms between two baking sheets. Add sliced peppers and onions to the marinade bowl with 1 tablespoon olive oil and 1 tablespoon fajita spice. Toss to combine and divide among sheet pans with mushrooms, spreading to a single layer.

Roast for 25 minutes, rotating pans halfway through.

Meanwhile, prepare the black beans by heating 1 tablespoon olive oil in a medium pot. Add Diced red onion, poblano and jalapeno and cook on medium-high heat for about 5 minutes.

Add minced garlic and spices, cooking 1 more minute. Add in black beans and broth, stirring and bringing to a boil. Once boiling, reduce heat to medium and continue cooking until liquid is cooked off, about 15 minutes.

Squeeze juice of ½ lime into beans and serve with Portobello Mushroom Fajitas and Whole30 compatible toppings of your choice – sliced avocado, sliced jalapenos, fresh cilantro and lime wedges.

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Plant-Based Whole30VeganVegetarian

Roasted Cauliflower with Butter Beans

by Reed Dunn

Big, beautiful butter beans — they’re my favorite of all legumes. They have a creamy texture and work well as a protein source for vegans and vegetarians. I’ve been known to eat them straight from the can, but here I’ve paired them with oven-roasted cauliflower to create a light, healthy meal.

If you’re planning a Plant-Based Whole30, you’ll definitely want to save this one for future reference. It’s a relatively easy dish and uses beautiful spices to add a rainbow of flavors. Plus, the bright color of the dish is so inviting.

 

RoastedCauliflowerwithButterBeans

Roasted Cauliflower with Butter Beans

Big, beautiful butter beans — they’re my favorite of all legumes. They have a creamy texture and work well as a protein source for vegans and vegetarians. I’ve been known… Print This
Serves: 4 Prep Time: Cooking Time:
Rating: 4.3/5
( 13 voted )

Ingredients

  • 1 large head cauliflower, cut into florets
  • 2 15-ounce cans butter beans, drained and rinsed
  • 2 medium shallots, peeled and sliced
  • 2 to 3 garlic cloves, minced
  • ¼ cup, plus 2 tablespoons olive oil
  • ½ cup vegetable stock
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • 1½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • 1 small lemon
  • ¼ cup fresh basil leaves

Instructions

Preheat oven to 400 degrees F. Line a large baking sheet with foil.

In a large bowl, add ¼ cup olive oil, turmeric, ground cumin, garlic powder, 1 teaspoon kosher salt and black pepper. Stir together to combine. Add florets to the bowl with oil mix. Stir to evenly coat. Pour onto prepared baking sheet and roast for 25 to 30 minutes, flipping halfway through.

Meanwhile, heat a large skillet over medium heat. Once heated, add 2 tablespoons olive oil to warm. Add sliced shallots and cook for 3 to 5 minutes, until soft. Add minced garlic and cook for another minute.

Pour ½ cup vegetable stock into the pan and bring to a simmer. Once simmering, season with ½ teaspoon kosher salt and red pepper flakes. Add drained and rinsed butter beans and continue to simmer until cauliflower is ready.

On a large platter, layer roasted cauliflower and butter beans. Zest, then juice, a small lemon over the top of the dish. Cut basil leaves into ribbons and sprinkle on top. Serve.

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