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Plant-Based Whole30 Recipes

Summer Tomato Gazpacho

by Reed Dunn August 2, 2022August 2, 2022

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.

Summer Tomato Gazpacho

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… Print This

Serves: 6 Prep Time: 10 minutes Cooking Time: 10 minutes

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.

August 2, 2022August 2, 2022 0 comment

Plant-Based Whole30 Vegan Vegetarian

Roasted Cauliflower with Butter Beans

by Reed Dunn February 21, 2022February 21, 2022

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.

Roasted Cauliflower with Butter Beans

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… Print This

Serves: 4 Prep Time: 10 minutes Cooking Time: 25 minutes

Rating: 4.5/5

( 8 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.

February 21, 2022February 21, 2022 0 comment

Plant-Based Whole30 Vegan Whole30

“Beef” Stuffed Cabbage Rolls

by Reed Dunn February 15, 2022February 15, 2022

This dish is the quintessential reminder of grandma’s house — one filled with Midwest comfort foods — and it’s completely Plant-Based Whole30 compatible. When the new plant-based program was announced earlier this month, I immediately went to work imagining (and reworking) recipes that would add deliciousness to the program.

These “Beef” Stuffed Cabbage Rolls are completely compatible and feature Abbot’s Butcher Plant-Based Ground “Beef”. Abbot’s is the latest brand to be added to the Whole30 Approved list of products, and it delivers on texture and flavor in a big way! You’ll definitely want to save this recipe for your first Plant-Based Whole30 or anytime you’re in need of a warm hug on a plate.

Reed Dunn This dish is the quintessential reminder of grandma’s house — one filled with Midwest comfort foods — and it’s completely Plant-Based Whole30 compatible. When the new plant-based program was announced… Print This

Serves: 3-4 Prep Time: 20 minutes Cooking Time: 50 minutes

Rating: 5.0/5

( 2 voted )

Ingredients

1 large head of cabbage
1 10-ounce package Abbot's Butcher Plant-Based Ground “Beef”
1 medium onion, diced
3 cloves garlic, minced
1½ cups riced cauliflower
1 15-ounce can tomato sauce, divided
1 14.5-ounce can diced tomatoes
1 tablespoon dried parsley flakes
2 teaspoons dried dill
2 teaspoons kosher salt
1½ teaspoons black pepper
2 tablespoons olive oil
¼ cup water

Instructions

Bring a large pot of water to a boil. While water is boiling, cut out the core of the cabbage, keeping the head whole.

Once water is boiling, carefully submerge the head of cabbage, cut side down, into the water, add lid and steam for about 12 minutes. Carefully drain cabbage in a colander and set aside to cool.

Meanwhile, heat olive oil in a large skillet. Add diced onion and cook over medium-high heat for 5-7 minutes, until translucent. Add minced garlic and cook for 1 minute.

Add Abbot’s Butcher Plant-Based Ground “Beef”, 1 tablespoon parsley flakes, 1 teaspoon dried dill and 1 teaspoon teaspoon black pepper. Cook for 8 to 10 minutes. Stir in riced cauliflower and cook until just heated. Stir in half of the tomato sauce and remove from heat.

Once cabbage leaves have cooled, cut out thickest vein from each leaf and lay them flat, with inner side facing up.

Add about ⅓ cup of filling to the center of each leaf. Roll from the bottom up, similar to a burrito or egg roll, ensuring the filling is tucked inside. Repeat until you have used all of the filling or used all of the separated leaves.

Rough chop the rest of the cooked cabbage and layer in the bottom of a Dutch oven or large skillet with lid. Place stuffed cabbage rolls, seam side down, on top in a single layer.

Add the rest of the tomato sauce, diced tomato with juices and ¼ cup water to a small bowl with 1 teaspoon kosher salt, ½ teaspoon black pepper and 1 teaspoon dried dill. Stir and pout over the cabbage rolls. Cover with a lid and return to stovetop over high heat, bringing to a boil.

Once boiling, reduce heat to low to simmer and continue to cook/steam the rolls for 25 minutes, until filling is well heated and cabbage rolls are easily cut with a fork. Serve.

Notes

Leftovers store well in an air-tight container, making for the perfect make-ahead meal! Just bring them down to room temperature and store for up to 4 days.

February 15, 2022February 15, 2022 0 comment

Plant-Based Whole30 Vegan Vegetarian Whole30

Greek Cauliflower Salad

by Reed Dunn January 4, 2020February 28, 2022

At the deli counter of my local supermarket, there’s this Greek Orzo Salad that became my December addiction. It’s so delicious and packed with veggies and flavors that are some of my favorites.

The problem is now that I’m trying to have a more carb-conscious January is that I can’t stop thinking about that salad. It haunts me when I walk past the deli, so I decided to make a new version. One with the same bold flavors, only this one is Whole30 friendly, vegetarian and even vegan.

It turns out, you don’t need the cheese or the orzo to capture those same beautiful Greek flavors. So, I’m happy to introduce this, my Greek Cauliflower Salad. It’s an easy make-ahead meal for those trying to meal plan and stay on track with Whole30 or any healthy diet as we sail into the first week of the new year.

Greek Cauliflower Salad

Reed Dunn At the deli counter of my local supermarket, there’s this Greek Orzo Salad that became my December addiction. It’s so delicious and packed with veggies and flavors that are some… Print This

Serves: 8 Prep Time: 25 minutes

Rating: 5.0/5

( 3 voted )

Ingredients

5 cups riced cauliflower
1 cup diced bell pepper (I used a mix of red and green for added color.)
1½ cup diced English cucumber
½ cup diced red onion
½ cup sun dried tomatoes in oil (check the label, if you're doing Whole30)
½ cup kalamata olives
¼ cup chopped fresh parsley
1 large lemon
½ cup olive oil
1 garlic clove, minced
½ teaspoon kosher salt
¼ teaspoon cracked black pepper

Instructions

Add first seven ingredients to a large bowl. Stir well to evenly combine.

For dressing, zest and juice 1 large lemon into a 2-cup glass measuring cup. Add in olive oil, garlic, salt and pepper. Whisk together to combine.

Pour dressing into salad mixture and fold together until dressing has evenly coated all ingredients. Store in an air-tight container in the fridge, or serve immediately.

Note: Letting the salad chill in the fridge for at least 4 hours will allow the dressing and flavors to combine with all of the veggies. Salad will keep for 5 to 7 days.

January 4, 2020February 28, 2022 0 comment