Getting through a month of clean eating is a feat in itself. As you probably know, hopping on the Whole30 train means cutting a whole lot of foods cold turkey. And when tempeh is off the table, black beans are in your past, and anything dairy-based is dead to you, what’s a Whole30 vegetarian to do? Do you resign yourself to a month of straight-up spinach? Do you start eating beef and just pretend it’s a plant? Or... do you not even attempt the Whole30 to begin with?
Hey, don’t call it quits just yet. Contrary to popular belief, there are lots of flavorful, filling, and nutrient-packed recipes that will keep you going throughout the month without cheating on either of your meal plans. We’ve rounded up a few of our favorite Whole30 vegetarian recipes to get you going.
You may have ditched the chickpeas for the month, but that doesn’t mean you have to say farewell to falafel. By subbing in cauliflower for chickpeas, you can make a Whole30-friendly version of your favorite Mediterranean meal that’s overflowing with flavor. Top with lots of tahini and serve over warm greens.
Sweet, savory, and super creamy, this soup proves you never have to feel hungry after a Whole30 dinner. Blend up sweet potatoes, carrots, and a lot of garlic, and top with cilantro, lime, and extra oven-baked almond slivers for added flavor and crunch. If you prefer a thicker texture, blend about half of the veggies and then fold the rest of them, whole, into your pot.
Carb cravings? We’ve got you covered. This intensely flavorful dish combines oven-baked spaghetti squash noodles, sweet onion, and rosemary so you can get your pasta fix without a spiralizer.
The Whole30 has lots of rules, but none of them say you can’t have breakfast for dinner. So even though the sun’s gone down, break out the frying pan and whip up this four-ingredient recipe in a single skillet. Sweet potato hash browns, kale, and eggs will hit the spot when you’re craving diner food for dinner. You can even eat it while wearing your pajamas because those are allowed on Whole30 too.
On a cold winter night, nothing's better than a giant bowl of sizzling, oven-roasted cauliflower, broccoli, and red pepper tossed in (Whole30-compliant) tahini and Italian herbs. For warmer days, pull out the grill and serve these charred treats in a bowl or on skewers.
Baked potatoes don’t have to be stuffed with meat to be filling. These guys are filled to the brim with spinach, artichoke hearts, coconut cream, and all the garlic. So go ahead, get starchy.
Though it may look simple, this is a go-to dinner for the brave Whole30ing vegetarian. It's filling, colorful, and loaded with all the good stuff. Make an extra batch of this and save it as a side dish for tomorrow’s lunch.
There are lots of reasons to make this salad. Most of them are figs. Pan-seared, sweet, caramelized figs. When combined with lemony kale, baked butternut squash, and a warm balsamic glaze, these little natural nougats take this salad to a place no salad has been before.
Most veggie burgers you know are probably made from ingredients that are definitely off-limits when it comes to Whole30. (Think: beans, lentils, chickpeas, etc.) But here’s a veggie patty that requires no such contraband! Savory and well-seasoned, these sweet potato cakes will take care of your beef- and veggie-burger cravings in one fell swoop. Serve them in a hot coconut tomato sauce (that’s really a soup) to maximize flavor and richness.
Nope, we’re not confused as to what a legume is. We know lentils are off the table, but cauliflower sure isn’t. (Is there anything this shape-shifting superfood can’t do?) Bursting with flavor, this pumpkin-based dal dish can be served up hot for dinner or cold the next day for lunch. Either way, be sure to top with a little coconut cream and a few sprigs of coriander leaves or cilantro.
Taco night doesn't have to disappear just because the tortilla does. Savory portobello mushrooms, creamy homemade guac, and spicy harissa work their zesty magic inside of a crisp lettuce wrap.