Plant Based Recipes

  • WFPB Savory Oats

    I absolutely LOVE Savory Oats.  I make this double batch every week and it gives me 5-6 servings depending on how hungry I am, lol.  But if you get tired of a sweet breakfast, these oats are a perfect “cheesy” blend that will satisfy you!  Below is my YouTube video showing how I make it and the recipe!


    WFPB Savory Oats

    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Breakfast
    Servings: 6
    Author: Melissa


    • 1.5 cups steel cut oats
    • 1 pound sliced portobello mushrooms
    • 1 can diced tomatoes I use fire roasted
    • 1/2 cup nutritional yeast
    • 1.5 teaspoon ground turmeric
    • 2 teaspoons sea salt
    • 1.5 teaspoons garlic powder
    • 1.5 teaspoons onion powder
    • 2 cups fresh spinach
    • 4.5 cups water


    • Put water and steel cut oats in a pot and turn on high heat to bring to a boil.
    • Add all other ingredients, except spinach, and bring to a boil.
    • Lower heat and simmer about 20 minutes.
    • Add spinach and simmer another minute or two.

    I hope you enjoy!









  • WFPB Green Bean Stuffing Casserole

    Thanksgiving and Christmas are almost here.  Last year, our first Holiday Season being WFPB, we decided to “cheat” with a Tofurky, and we both agreed it was pretty gross.  This year I’ve been wanting to recreate some of our favorite foods from our Thanksgiving and Christmas dinner plates.  And my absolute favorite side dish is green bean casserole.

    There was 2 problems, 1) A WFPB Cream of Mushroom Soup and 2) French Fried Onions.  Finding and playing with a Cream of Mushroom soup recipe was easy enough, but the French Fried Onions were a different story.  I’ve tried air frying, baking, breading and air frying and baking and it wasn’t coming out right.  A friend would just use dehydrated onions, but those just rehydrate when mixed in with the soup (which already contains onion).

    I almost gave up, but decided to play around with using baked bread cubes, instead of the french fried onions, and the finished product was delicious.  It tastes like we made stuffing and green bean casserole and mixed the two together.  So, we are running with it.  You can easily use store bought toasted bread cubes, but can take any compliant bread, cut it into cubes and bake in the oven until toasty like croutons.

    WFPB Green Bean Stuffing Casserole


    For the soup you will need:

    • 1/2 onion, chopped
    • 1 clove garlic, chopped
    • 2 cups baby portobello mushrooms, chopped
    • 1/4 cup whole wheat flour
    • 1 cup unsweetened plant milk (I used almond milk)
    • 1 cup vegetable stock or broth
    • 1/4 cup nutritional yeast
    • 1 teaspoon salt (optional)
    • 1/8 teaspoon thyme (optional)
    • 1/8 teaspoon sage (optional)

    Cook onions and garlic in a pan with a little vegetable broth until soft.  Add mushrooms and saute about 5 minutes.  Sprinkle the mixture with the flour and stir until dissolved.  Add milk, broth, salt and spices and whisk out the lumps.  Bring to a boil and lower the heat and simmer about 10 minutes, whisking occasionally.  Soup will thicken slightly.  Remove from heat and let sit while prepping the rest of the casserole.


    • 1 bag Frozen Green Beans, fresh or canned can be used as well.
    • 1-2 cups Toasted Bread Cubes of choice (in the original test recipe I used 1 cup, however I want to add more next time and will use 2 cups)

    Take the frozen green beans out of the freezer when beginning to make the soup to let it thaw slightly.  Add the green beans and bread cubes to a casserole dish (I didn’t use anything to make it non stick), pour soup on top and mix together.  Bake in a 400 degree oven for 30 minutes stirring once.  Feel free to top the casserole with extra bread cubes for the last 5 minutes for some crunch as you would do with the french fried onions.

    Happy Holidays!

  • Hearty Mushroom Stew

    This a very simple, hearty, slow cooker stew that’s perfect for warming you up during a cold winter day.  I use baby portobello mushrooms instead of beef, but trust me, you won’t miss it.

    Hearty Mushroom Stew

    2-3 Large Baking Potatoes, chopped
    3-4 Carrots, chopped
    4-5 Celery Ribs, chopped
    1 Onion, chopped
    1 Clove of Garlic, chopped
    1 Pound Baby Portobello Mushrooms, cut in half

    4 Cups Vegetable Stock or Broth
    1/3 Cup Soy Sauce
    2 tsp Garlic powder
    2 tsp Onion powder
    1 tsp Parsley
    3/4 tsp Thyme
    3/4 tsp Sage
    1 tsp Pepper
    1 tsp Salt
    5 tablespoons cornstarch
    1/2 cup water

    Place all veggies into a slow cooker. Mix all gravy ingredients in a bowl
    and pour over the veggies in the slow cooker. Cook on High for 4 hours.


    Steamy from being piping hot!

  • WFPB Nacho Cheese

    At the beginning of our WFPB journey we started trying different cheese recipes.  Many out there are cashew based, and are tasty, but also heavy on calories and fat, and let’s face it, sometimes we want to smother everything we eat in cheesy goodness.  The fat and calories can add up, especially when our goal is weight loss.

    That’s when I tried our first potato and carrot based cheese sauce.  And it was closer to the real thing.  I tweaked that original recipe and came up with this ABSOLUTELY FABULOUS Oil Free WFPB Cheese Sauce.

    Not only do I make this once a week for my husband and I, but I’m slowly replacing my kids Mac N Cheese packet crap sauce with this sauce.  So far, they haven’t noticed!  I also make this almost every time I go to our local monthly WFPB Potlucks because it’s always a HUGE hit.

    We love to put it on veggies, use as salad dressing, add to tacos and wraps, put on baked potatoes, fries, and even chili!

    This is my popular video showing how to make it.

    If you give it a try let me know below how you like it!

    For those needing a printable copy of the recipe here it is:

    Print Recipe
    5 from 2 votes

    Potato Carrot Nacho Cheese

    Author: Melissa


    • 2 cups diced potatoes any white or yellow potato is fine
    • 1 cup diced carrots
    • 3/4 cup water
    • 1/2 cup nutritional yeast
    • 2 teaspoons salt
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • 1/8 teaspoon cayenne pepper powder i personally use closer to 1/4 teaspoon now
    • 1 tablespoon lemon juice


    • Boil the potatoes and carrots until soft and drain
    • Put water, nooch (nutritional yeast), salt, and spices in a blender.
    • Add potatoes and carrots to the blender and blend until smooth!
  • WFPB Oil Free Hummus

    WFPB Oil Free Hummus

    We love hummus in our house.  But recently I’ve stopped making my usual recipe because I tried a store bought oil free version and just loved it.  My recipe was just not as good.  A few days ago I bought the last container of our favorite oil free hummus for snacking during a day at the beach.  We finished it all, lol.

    My biggest problems with this hummus is it is rarely in stock at the one store in our area that carries it, and it’s pretty pricey!  It was hard justifying the purchase knowing I could make the same thing for less than half the price, if I could just get mine to taste like theirs.

    So, I started testing it out and came up with a delicious Whole Food Plant Based, Oil Free Hummus that’s easy to make, not a budget buster and tastes like my favorite one from the stores.

    WFPB Oil Free Hummus

    For this easy recipe you’ll need:

    • 1 Can Garbanzo Beans, drained (I put about a teaspoon of the liquid, aquafaba, into the blender)
    • 2 Tablespoons Tahini
    • 1 Tablespoon Fresh Lemon Juice
    • 1 Teaspoon White Vinegar
    • 1/4 Teaspoon Cumin
    • 1/4 Teaspoon Garlic Powder
    • 1/8 Teaspoon Ground Black Pepper
    • 1/8 Teaspoon Sea Salt

    Simply place all the ingredients into your blender and mix until smooth.  If you would like it smoother feel free to add more aquafaba!