wfpb recipes

  • Chickpea Loaf

    I’ve made many “loaf” recipes over the last 3 years trying to come up with the perfect recipe that was hearty and not mushy, and I finally have it.  My husband and I will be having this for Thanksgiving and Christmas Dinner and I wanted to share the recipe here for you to try yourself.  Also for Thanksgiving I will be making my Green Bean Stuffing Casserole.  You can find that recipe right here: WFPB Green Bean Stuffing Casserole!  Let me know what you think!

    Chickpea Loaf

    Servings: 8


    • 2 Cans Chickpeas/Garbanzo Beans
    • 1 Small Onion, Chopped
    • 2 Celery Stalks, Chopped
    • 1/2 Cup Unsweetened Almond Milk
    • 2 Cloves Garlic, diced
    • 2 Cups Whole Wheat Panko Bread Crumbs
    • 2 Carrots, Chopped
    • 2 Tbsp Ground Flax Seeds
    • 2 Tbsp Tomato Paste
    • 3 Tbsp Worcestershire
    • 2 Tbsp Soy Sauce
    • 1 Tsp Liquid Smoke
    • 1/4 Tsp Black Pepper

    Glaze (Optional)

    • 1/4 Cup Tomato Paste
    • 2 Tbsp Maple Syrup
    • 2 Tbsp Apple Cider Vinegar
    • 1 Tbsp Soy Sauce
    • 1 Tsp Paprika


    • Preheat oven to 375 degrees F. 
    • Drain Chickpeas and place into a blender and pulse to break/mash them up lightly. Put into a bowl.
    • Add other ingredients to the bowl and mix together.
    • Put mixture in a loaf pan, lined with parchment paper, and shape into a loaf.
    • Bake for 30 minutes.
    • Mix the glaze ingredients together, and remove the loaf from the oven and spread the glaze on top. (Optional)
    • Bake another 20 minutes.  Serve.

  • Red Lentil Pasta Goulash

    Today I am food prepping for myself and my husband.  I’ve been dealing with a cat bite on my finger that’s become infected and most likely I’ll be in the hospital most of this upcoming week for surgery and more IV antibiotics.  I’m eager for that to be healed and over with.  But getting ready for this stay I’m spending my day making food for myself for the hospital stay, as well as food for my husband.  This recipe is just something I whipped up and decided to put here, because it’s pretty darn tasty and easy, even for someone cooking one handed right now.



    Red Lentil Pasta Goulash

    Servings: 4 servings
    Author: Melissa


    • 1 Box Red Lentil Pasta
    • 1 Green Pepper, chopped
    • 1 Small Onion, chopped
    • 1 Cup Cherry Tomatoes, chopped
    • 2 Cups Fresh Spinach, chopped
    • 1 Cup Sliced Mushrooms
    • 1 Jar Oil Free Pasta Sauce of choice (I used Aldi's)


    •  Boil Pasta according to box instructions
    • Chop all veggies, and saute with a little water or veggie broth until tender, add the spinach last.
    • Drain pasta
    • Add veggies to the drained pasta, add sauce, and serve



    I Love the batch cooking containers they have out now, I purchased a 12 pack from Aldi that they had a few months back, and they make things so easy for putting food into serving size containers for us to just grab and go.  Super simple.  By the end of the day I’ll probably have all these containers filled with different meals as well as glass jars with things pre made for both of us!

    So, while on this journey to good health, don’t feel like your only option is to cheat and eat off plan.  Just think ahead of time.  If you know you are too busy to cook everyday, or that life has thrown something at you like an injury, get in the habit of spending a few hours on a day off to prepare food for yourself for those busy days.  These containers are perfect in that they can go in the refrigerator or freezer.  Yes, it’s easy to give in and cheat, but it’s also just as easy to make the decision to still eat healthy and just plan ahead!  You’ve got this!