Happy “plant-based” month here at Champagne Nutrition. While I enjoy working with people on ALL diets, the foundation of my practice is plant-based. To celebrate, I’ve got 50 BEST Plant-based Recipes gathered for you.
You may wonder why I’m calling it plant-based rather than vegetarian or vegan….and there’s some controversy there. The reason why is because there is no true definition. And as much as I support my vegetarian and vegan friends and community, I still want to be inclusive of all diets and I think that any way you eat, if plants are the foundation of the diet, you’re on the right track.
I developed a working definition of plant-based that I use for a couple different organizations I’m in and to help settle people who are uncomfortable with the lack of definition. I actually like that it’s a bit open to interpretation because that’s the benefit of it. You can eat meat and be plant-based….but the focus is on plant-foods and I strongly believe that even reducing meat intake has benefits to human health as well as the environment.
a living organism of the kind exemplified by trees, shrubs, herbs, grasses, ferns, and mosses
Featuring Tofu!
Farro Buddah Bowl with Crispy Bakes Tofu by Jessica Fishman Levinson
Spicy Peanut Tofu Stir Fry by Kelly Jones Nutrition
Sheet Pan Garlic Tofu & Brussels Sprouts by Emily Kyle
Thai Tofu Veggie Noodle Bowl by Sharon Palmer
Sheet Pan Teriyaki Tofu by Ginger Hultin
Salads
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Italian Lupini Bean Salad with Crushed Pistachios by Amy Gorin
Vegan Nicoise Salad with Chickpea Salad & Lemon Mustard Dressing by Jessica Spiro
30 Minute Loaded Quinoa Taco Salad by Jamie Vespa
Quinoa and Edamame Salad with Citrus Vinaigrette by Jennifer Hunt
Soup
Cream-Free Potato Leek Soup by Alyssa Lavy
Root Vegetable and Bean Soup by Toby Amidor
Sweet Potato and Black Bean Chili by Liz Weiss
Thai Honey Nut Squash Soup by Jenny Passione
Spicy Lemongrass Coconut Squash Soup by Ginger Hultin
Sandwiches
Pressed Vegetarian Picnic Sandwich by Jessianna Rose Saville
SunButter, Banana, and Avocado Sandwich by Chelsey Amer
Easy Black Bean Burger Recipe by Jill Stern Weisenberger
Simple Vegetarian Egg and Veggie Breakfast Sandwich by Ginger Hultin
Savory Mains
Vegan Tex-Mex Loaded Potato Skins by Andrea Mathis
Vegetarian Rice & Beans Casserole by Jenna Braddock
Soyrizo Quinoa Bowl by Nicole Eichinger
Chickpea Stuffed Sweet Potatoes with Coconut and Kale by Ginger Hultin
Cauliflower, Mushroom and Walnut Meatless Bolognese over Edamame Spaghetti by Catherine Brown
Vegetarian Eggplant Meatballs by Kara Hochreiter
Tacos and Burritos
Sunflower Tacos in Collard Leaves by Mandy Enright
Roasted Brussels Sprout Tacos with Garlicky Black Bean Spread by Kim Hoban
The Ultimate Veggie Burrito by Kalee Lundmark
Side-dishes
Sweet Maple Roasted Green Beans with Pumpkin Seeds, Cloves, and Nutmeg Alyssa Lavy
Coconut Herb Rice Salad by Ginger Hultin
Risotto Style Sorghum and Mushrooms by Tracee Yablon Brenner
Vegan Spiced Baked Beans by Ginger Hultin
Dips and Apps
Jalapeño Lime Almond Dip by Stephanie Lee Nutrition
Mini Eggplant Pizzas by Alexandra Fucarino
5 Ingredient Sweet Potato Hummus by Stephanie Van’t Zelfdren
Lemon Tahini Lentil Hummus by Sarah Schlichter
Kalamata Olive and Basil Tapenade Dip by Ginger Hultin
Grilled Eggplant Dip by Jessica Ivey
Smoothies
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Matcha Avocado Smoothie by Elizabeth Ward
Wild Blueberry Vanilla Matcha Smoothie by Ginger Hultin
Calming Smoothie for Runners by Ginger Hultin
Breakfast![50 best plant-based recipes]( "https://julieharringtonrd.com/smashed-chickpea-scramble/?fbclid=IwAR0AvWnpni-p8GKBdXSfQ9Rp8ars4WTfkmWfPC58CtZUm7tbVcZ6lXJthdM")
Crunchy Sunflower Seed Granola by Elizabeth Shaw
Vegan French Toast by Kara Lydon Evancho
Smashed Chickpea Scramble by Julie Harrington
Coconut Lemon Curd Overnight Oats by Ginger Hultin
Sweet Bites
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Healthy Energy Bites with Dates, Cashews, Apricots and Coconut by E.A. Stewart
Chickpea Walnut Blondies by Tara Rochford
Chocolate Peanut Butter Squares by Bracha Kopstick
Chocolate Open Sesames by Rhyan Geiger
Coco-nut Cookie Bites by Judith Scharman Draughon
No Bake Chocolate Pomegranate Pistachio Squares by Jennifer McDaniel
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