Whole30 Vegetarian

The Whole30 Vegetarian program is one journey that requires patience. While the program is not meant to torture you, it can be very challenging. This is especially true for vegetarians, when it comes to protein sources, as the program eliminates legumes, dairy, and gains.

Fortunately, the Whole30 Vegetarian program caters to the need of vegetarians, as there are many Whole 30 vegetarian meals out there. This means vegetarians can also benefit from the amazing benefits of this program, including the increased level of energy, clearer skin, reduced health condition symptoms, and more.

In this article, we will be listing some vegetarian Whole 30 meals that all vegetarians can take while on this program. They are healthy, tasty, and very easy to make. They require only Whole30-compliant ingredients and most of them are also budget-friendly.

Whole 30 Vegetarian Meals

1- Cauliflower Falafel Tahini Bowl

The Whole 30 Blender Cauliflower Falafel Tahini Bowl is one of the most delicious Whole30 Vegetarian meals out there. The Whole30 program eliminates chickpeas, but falafels are still very much allowed. The meal is rich, and it would take only 10 minutes to prepare and 40 minutes to cook.

Ingredients

Falafel

Minced cauliflower – 2 cups
Minced fresh onion – 1 cup
Fresh parsley leaves – half a cup
Fresh cilantro leaves – half a cup
Almond flour – half a cup
Arrowroot flour – 1 tablespoon
Egg – 1
Garlic cloves – 3
Olive oil – 4 tablespoons
Chili powder – half a tablespoon
Turmeric powder – half a tablespoon
Sea salt – 1 teaspoon
Cuming powder – 4 teaspoons

Greens

Pine nuts – quarter cup
Baby kale – 4 to 8 cups
Cherry tomatoes – 1 cup
Chopped green onions – quarter cup
Fresh cilantro leaves – quarter cup

Tahini Dressing

Tahini – quarter cup
Sesame oil – half a cup
Lemon zest – half teaspoon
Maple syrup – 2 teaspoons
Lemon juice – 2 tablespoons

Preparation

Preheat the oven to about 400 Fahrenheit and use parchment paper to line your baking sheet. Pour all the ingredients for the Falafel into a blender except the olive oil and minced cauliflower. Blend them until they are all minced.

Once the ingredients are minced, add the minced cauliflower and wait until combined. Once it is set, it is time to make the falafel doughs. Make 16 1.5 inches round balls with it and brush all of them with olive oil using a pastry brush. Put them into the preheated oven and cook for about 20 minutes, rotate them, and cook for another 20 minutes.

Once the falafel is ready, you have to make the tahini dressing. Pour all the ingredients into a food processor or blender and blend until very smooth. After that, plate the greens in a separate bowl, and then top with tahini dressing and falafel.

2- Thai Sweet Potato Carrot Soup

If you are looking for the perfect Whole30 Vegetarian diet to satisfy your taste buds, the Thai Sweet Potato Carrot Soup is a must-try cuisine. It is sweet, creamy, and full of flavor. It is great for vegans, and it is gluten-free. In less than 50 minutes, including the cook and preparation time.

Ingredients

Thai Sweet Potato Carrot Soup

Red curry paste – 2 tablespoons
Diced onion – 1 cup
Oil – 1 tablespoon
Light coconut milk – 1 cup
Low sodium vegetable broth – 3 cups
Fresh ground black pepper
Kosher salt
Sweet potatoes (diced) – 4 cups
Diced carrots – 2 cups
Chili paste – 1 teaspoon (use 2 if you want it spicier)
Grated fresh ginger – 2 teaspoons
Grated garlic – 1 teaspoon
Unsweetened shredded coconut, chopped cilantro, and lime wedges for toppings

Curry Roasted Cashews

Fresh ground black pepper and kosher salt to taste
Red curry paste – quarter teaspoon
Curry powder – quarter teaspoon
Coconut oil – half teaspoon
Raw cashews – 1/3 cup

Preparation

You have to make the roasted cashews first. Preheat the oven to about 320 degrees Fahrenheit. Use parchment paper to line the baking sheet. Add the red curry paste, curry powder, and coconut oil to a bowl and stir together. Pour the cashew into the mixture and stir until they are all coated.

Add pepper and salt for seasoning. Add them to the preheated sheet pan and cook until they turn golden brown or about 12 minutes. You should watch them closely, as nuts burn quickly. Once they are brownish, you can take them off the oven.

Once that is ready, it is time to make the Thai Sweet Potato Carrot Soup. Add the oil to a pan and heat over medium-high heat. Pour in the onion and stir for about three minutes, and then add the red curry paste, ginger, garlic, and chili powder and stir for about two more minutes.

Add the diced carrots and sweet potatoes, and season with pepper and salt. Stir for a few seconds and add the vegetable broth. Allow the mixture to boil and reduce the heat. Allow it to simmer until the veggies are fork-tender or about 25 minutes.

Take it off the heat and puree the soup with an immersion stick blender. Add the coconut milk and stir. You can taste for seasoning, add more salt, and pepper if needed. Add the cilantro, chopped curry roasted cashews, lime wedges, and shredded coconut as a topping.

3- Vegan Spring Rolls with Almond Butter Sauce

This is another great meal for vegans. This meal is stuffed with creamy avocado, fuchsia root veggies, and herbs that will nourish your body and provide you with all the nutrients you need. If you are looking for the perfect meal for Valentine’s Day dinner, then you should try this recipe.

Ingredients

Vegan Spring Rolls

Radishes – 8
Red cabbage – ¼ head
Avocado – 1
Rice paper spring roll wrappers – 6 to 8
Sliced lengthwise green onions – 5
Chioggia or red beet – 1
Basil – half a cup
Red bell pepper – 1

Almond Butter Sauce

Almond butter – 3 tablespoon
Tamari or soy sauce – 1 tablespoon
Lime juice – 1 tablespoon
Grated ginger – 1 teaspoon
Maple syrup or honey – 1 tablespoon

Preparation

Add all the ingredients for the sauce into one bowl. Slice all the vegetables thinly and arrange them close to your workspace.

Time to make the roll. Add hot water to a shallow bowl. Place a rice paper in the hot water gently for about 20 seconds or until it becomes pliable and soft – do this for all the rolls. Keep the paper on a damp surface, such as a wooden board. Add the herbs and vegetables to the middle of the paper, leaving about 5cm of space on the sides. Fold the edges and roll gently.

Use a damp paper towel to cover the spring rolls until you want to serve them. Serve it with the almond butter dipping sauce.

4- Roasted Sweet Potatoes, Avocado, and Poached Eggs

If you are looking for a quick Whole30 meal to eat as a vegetarian, then you should try this tasty, healthy recipe. This food tastes good and it is very easy and quick to make. This means takes only 30 minutes to make, with a preparation time of just 5 minutes.

Ingredients

Diced sweet potatoes – 1.5 pounds
Fresh rosemary twigs – 4
Extra-virgin olive oil – 2 tablespoons
Sliced avocado – 1
Salt – half teaspoon
Vinegar – 1 tablespoon
Eggs – 4
Ground pepper – ¼ teaspoon

Preparation

Preheat the oven to about 400 degrees Fahrenheit. Add the rosemary, sweet potatoes, pepper, salt, and extra virgin olive oil to a large frypan and stir together. Put the pan in the middle rack of the oven and bake until the potatoes are toasted or for about 30 minutes.

While the potatoes are in the oven, add water to a medium pot and bring to boil. When the water is boiling, add the vinegar and simmer the eggs for four to six minutes. You can allow it to simmer for more time depending on how you want them cooked. Once it is ready, you can serve the eggs, potatoes, and avocados side by side on a plate.

5- Caramelized Onion Spaghetti Squash

If you have carb cravings, you can rely on this recipe to quench your taste. Here are the ingredients you need to prepare this cuisine.

Ingredients

Kale – 1 cup
Spaghetti squash – 1 2 to 3 pounds
Dairy-free butter – 2 tablespoons
Olive oil – ¼ cup
Mushrooms – 1.5 cup
Diced yellow onions – 2
Rosemary – ¼ teaspoon
Pepper and salt

Preparation

Preheat the oven to about 350 degrees. Slice the squash, remove seeds, and put it on a baking sheet. Brush both sides of the squash with olive oil – one tablespoon on each side – and then put them in the oven.

While it is in the oven, melt butter and the remaining olive oil in a large frypan over medium-high heat. Add the diced onions to the frypan and stir occasionally, and then add the mushrooms after about five minutes.

The onions should start caramelizing after about 10 minutes. If it seems like they are burning, add one more tablespoon of oil. Add the kale to the frypan and keep stirring until the onions turn golden brown. Take the squash off the oven after about 40 to 45 minutes and allow it to cool off.

Once it is cooler, remove the spaghetti from the squash with a fork and put them in the frypan. Add pepper, salt, and rosemary, stir together for a few minutes, and take it off.