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Home » Recipes » Recipes

Whole Food Plant-Based Vegan Recipes

Vegetables, fruit, grains and starches are the star of the show in these whole food plant-based (WFPB) recipes. Nothing processed, just whole foods transformed into delicious meals. New to plant-based eating? Sign-up for my quick start guide!

  • Packed over the top grain and celery copycat Costco salad recipe in a Kirkland plastic container with homemade apple cider vinaigrette dressing in background
    Grain Celery Salad with Apple Cider Vinaigrette (Costco Copycat!)
  • Pouring homemade apple cider dijon vinaigrette dressing over grain and celery copycat Costco salad with a Kirkland plastic container full of salad in background
    Apple Cider Dijon Vinaigrette Dressing (oil-free option!)
  • Scooping the cheesy soy curl, black bean, corn and broccoli taco mixture from a wide skillet with tortilla chips on the table near a bowl
    Cheesy Soy Curl Black Bean Taco Skillet
  • white bowl with steamed rice and almond milk mushroom gravy and green peas
    Almond Milk Mushroom Gravy (dairy-free vegan)
  • assorted mini tostadas topped with various vegan, meatless, vegetarian toppings of beans, ceviche, corn, crema, pickled onion, avocado and lettuce
    Mini Tostadas
  • two pieces of cherry tomato toast on white plate
    Fresh Cherry Tomato Toast
  • ingredients for Evelyn's Cajun Seasoning (salt-free, cayenne-free, black pepper-free): smoked sweet paprika, sweet paprika, cumin, thyme, oregano, garlic, onion and white pepper
    Evelyn's Cajun Seasoning (no salt, no cayenne, non-spicy)
  • closeup of vegan ceviche tostada
    Vegan Ceviche Tostadas with Heart of Palm and Avocado
  • cinnamon sticks with finished dessert
    Vegan Puréed Sweet Potato Pudding (no refined sugar)
  • heated refried beans in pan
    Easy Seasoned Refried Beans (from a can)
  • bars on plate
    Banana Oatmeal Bars (no flour, no egg, sugar free)
  • big bowl of vegan greek salad with utensils
    Vegan Greek Salad
  • three avocado tostadas on wooden board
    Easy Avocado Tostadas
  • white bowl full of soup with saltine crackers on top
    Chickpea Lemon Orzo Soup
  • finished serving on white plate with fork
    Creamy Spinach, Black Bean and Corn Enchiladas
  • cilantro lime jalapeno crema in small bowl with lime, cashews and jalapeno on the side
    Vegan Cilantro Lime Jalapeño Crema
  • white bowl full of orzo pasta salad and spring mix
    Orzo Pasta Salad with Tangy Honey Mustard Dressing
  • creamy vegan spinach artichoke dip on little pieces of toasted french bread
    Vegan Spinach Artichoke Dip (dairy-free, no cashews)
  • large non-stick skillet with pasta puttanesca and a set of tongs resting inside
    15-Minute One Pot Linguini Puttanesca (no anchovies)
  • white bowl of kale orzo salad with cranberries and pecans with spoon resting on side
    Orzo Kale Salad with Cranberries
  • closeup of creamy rich saag tofu with tofu "paneer" in white bowl served with basmati rice
    Vegan Saag Paneer (with Tofu Paneer!)
  • six eggplant meatballs with marinara sauce in a white bowl over a purple napkin with fresh basil garnish and fresh basil leaves on table
    Baked Eggplant Meatballs (no egg)
  • light blue bowl with golden hash browns and cooked spinach, corn and tomato on the side with BBQ sauce drizzled on top and fork in the bowl
    Spinach Hash Browns Breakfast Bowl with Corn and Tomato
  • white bowl with air fryer hash browns and veggies in it, with a fork beside the bowl resting on a blue and white striped towel
    Air Fryer Hash Browns (Using Frozen Shredded Potatoes)
  • creamy dairy-free mushroom soup in bowl with cashew cream swirled in
    Vegan Condensed Cream of Mushroom Soup (dairy-free substitute)
  • holding an arepa with vegan chicken jackfruit salad filling
    Venezuelan Arepa Reina Pepiada Vegana with Jackfruit and Avocado
  • white bowl with apple pie oats topped with vanilla yogurt and pecan granola
    Apple Pie Oatmeal
  • ginger lime tofu cubes in a bowl with lime wedges
    Ginger Lime Roasted Tofu
  • cup of steamer
    Pumpkin Spice "Latte" (no coffee) Fall Drink for Kids
  • diced potato and onion after baking with spices on a parchment paper lined sheet pan
    Oil-free Roasted Potatoes and Onion with Cumin, Garlic and Chili Powder
  • white bowl full of tomato vegetable soup with a spoon resting inside and oyster saltine crackers on the purple napkin next to the bowl
    Easy Tomato Vegetable Soup
  • bowl of fresh pico de gallo with tortilla chips
    Fresh Pico de Gallo (Salsa Fresca)
  • fluffy grated vegan parmesan substitute in glass mason jar with blue towel in background
    Easy Vegan Parmesan Cheese Substitute with Almond Flour
  • creamy shell pasta in a bowl with a fork
    Shell Pasta in Cauliflower Béchamel Sauce with Kale and Corn
  • chocolate coconut date ball with a bite taken out
    Chocolate Coconut Date Balls (tastes like fudge!)
  • chips in bowl
    Crunchy Baked Pita Chips (without oil)
  • stack of baked tostadas on sheet pan
    How to Make Homemade Tostada Shells (air fryer or oven baked without oil)
  • cooked cumin seed rice in white bowl
    Basmati Rice with Cumin Seeds (oil-free jeera rice)
  • spoonful of potatoes
    3-Ingredient Vegan Mashed Potatoes (no vegan butter, oil-free)
  • Dipping a chip into bowl of pico de gallo
    Cherry Tomato Red Onion Pico de Gallo Salsa
  • baked cookies on a cooling rack
    Chewy Pecan Raisin Banana Oat Cookies (no butter, no added sugar)
  • jam-filled thumbprint oat cookies on cooling rack
    4-Ingredient Banana Oat Thumbprint Cookies with Fruit Jam

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Abi Cowell smiling in her kitchen

Hi! I'm Abi, certified in plant-based nutrition, mom of two hungry boys, caregiver, plant-based food blogger and cooking instructor from Houston, Texas. I help busy women create simple & healthy vegan meals in under 30 minutes so they spend less time in the kitchen cooking and cleaning. Join me as we make quick & easy vegan comfort food you and your family will love (no matter how they eat).

More about me →

Badge showing that Abi Cowell has graduated from the T. Colin Campbell Center for Nutrition Studies Plant-Based Nutrition Certificate Program at eCornell.

Trending

  • 5 banana oatmeal cinnamon cookies stacked on cooling rack
    3 Ingredient Banana Oatmeal Breakfast Cookies (no egg, no flour)
  • pot of yukon golds
    Instant Pot Steamed Potatoes
  • plate of kale crunch salad on white plate
    Kale Crunch Salad Chick-Fil-A Copycat
  • stack of baked tostadas on sheet pan
    How to Make Homemade Tostada Shells (air fryer or oven baked without oil)
  • closeup of cooked and seasoned black beans with white rice
    Quick and Easy Seasoned Vegan Black Beans
  • closeup of pasta with fork
    Vegan Mac and Cheese (without cashews)
  • 5 small banana oat peanut butter cookies stacked on rack
    4-Ingredient Banana Oatmeal Peanut Butter Cookies
  • pouring vegan cheese sauce from ladle into saucepan
    Fauxveeta Vegan Cheese Sauce

Very Simple

  • avocado cucumber salad with lettuce and pepitas in a blue bowl
    Avocado Cucumber Pepita Salad with Creamy French Dressing
  • holding a baked leftover mashed potato pancake dipped in ranch dressing
    Potato, Broccoli and Corn Fritters (baked, no egg, oil-free)
  • tostada with refried beans, dairy-free mexican street corn esquites, sour cream and cilantro on a wooden board with a lime in the background
    Tostadas with Vegan Mexican Street Corn
  • diced potato and onion after baking with spices on a parchment paper lined sheet pan
    Oil-free Roasted Potatoes and Onion with Cumin, Garlic and Chili Powder
See more Very Simple →

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