10-Day Plant-Based Recipes


Prep Time: 5 minutes
Total Time: 20 minutes

  • 1 tbsp. extra virgin olive or coconut oil
  • ¾ cup ½-inch diced potatoes
  • ¾ cup extra firm organic tofu, drained, patted dry, crumbled
  • ¼ tsp. ground turmeric
  • ¼ tsp. garlic powder
  • ¼ tsp. sea salt
  • 1 tbsp. nutritional yeast
  • 2 tbsp. plain, unsweetened non-dairy milk
  • 1 large tortilla, warmed
  • ¼ avocado, pitted and sliced
  • 1/3 cup fresh baby spinach or arugula
  • Your favorite salsa
  1. To pan roast the potatoes, pour half of the oil in a skillet over medium heat. Add the potatoes and season with salt and pepper. Cook until golden, about 5 minutes. Add a few tbsp. of water and cover the pan to steam the potatoes, about 10 minutes. Check occasionally and add more water if it has evaporated and the potatoes are not yet tender. Transfer potatoes to a plate.
  2. To make the tofu scramble, heat the other half of the oil in the same pan over medium heat. Add the crumbled tofu, turmeric, garlic, salt, and nutritional yeast. Cook, stirring frequently, for 3 minutes. To make the scramble creamy, add the milk and cook another minute. Season to taste with salt and pepper.
  3. To assemble the burrito, place the potatoes, tofu scramble, avocado, and greens on top of the tortilla. Roll one side of the tortilla up and over the fillings as tightly as you can. Tuck the short ends over, and continue wrapping. You can grill the outside of the burrito for a light crunch or eat it right away. Serve with salsa.


Prep Time: 7 minutes
Total Time: 10 minutes

  • 1 15-oz. can chickpeas, rinsed and drained
  • 1 large, ripe avocado
  • ¼ cup fresh cilantro, chopped
  • 2 tbsp. green onions, chopped
  • Juice of 1 lime
  • Salt and pepper to taste
  • Butter lettuce, or other lettuce wrap
  • Tomato, for topping
  1. In a medium bowl, smash the chickpeas and avocado together using a fork or large spoon.
  2. Add in the cilantro, green onions, and lime juice. Stir.
  3. Season with salt and pepper.
  4. Spread into lettuce wrap and top with your favorite toppings.


Prep Time: 10 minutes
Total Time: 8 hours

  • 8 cups vegetable broth
  • 2 cups red lentils, rinsed
  • 3 stalks celery, sliced
  • 3 large carrots, peeled and sliced
  • 1 pound (3 cups) butternut squash, peeled and diced
  • 2 cloves garlic, minced
  • ½ tsp. nutmeg
  1. Add all ingredients to slow cooker and secure lid.
  2. Turn it on low and leave on low for 8 hours.
  3. Stir and enjoy!