The Whole30 Vegetarian program is a 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 cuts out legumes, dairy, and gains.
Fortunately, the Whole30 program caters to the needs of vegetarians, as there are plenty of Whole30 vegetarian meals out there. This means that vegetarians can also benefit from the amazing benefits of this program, including increased energy levels, clearer skin, reduced symptoms of health problems, and more.
In this article, we will list some Whole 30 vegetarian meals that all vegetarians can have while on this program. They are healthy, tasty and very easy to make. They only require Whole30 compliant ingredients and most of them are inexpensive too.
1- Cauliflower Falafel Tahini Bowl
Cauliflower, Falafel and Tahini Bowl
The Whole 30 Blender Cauliflower Falafel Tahini Bowl is one of the most delicious Whole 30 vegetarian meals out there. The Whole30 program eliminates chickpeas, but falafels are still very much allowed. The food is rich and it would take only 10 minutes to prepare and 40 minutes to cook.
Ingredients
falafel
Chopped cauliflower – 2 cups
Chopped fresh onion – 1 cup
Fresh parsley leaves – half a cup
Fresh coriander 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
Vegetables
Pine nuts – quarter cup
baby kale – 4 to 8 cups
Cherry tomatoes – 1 cup
Chopped green onions – quarter cup
Fresh coriander leaves – a quarter cup
tahini dressing
Tahini – quarter cup
Sesame oil – half a cup
Lemon zest – half a teaspoon
Maple syrup – 2 teaspoons
Lemon juice – 2 tablespoons
Preparation
Preheat 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 the chopped cauliflower. Blend them until they are all chopped.
Once the ingredients are chopped, add the chopped cauliflower and wait until blended. Once curdled, it is time to make the falafel masses. Roll it into 16 1.5-inch round balls and brush with olive oil using a pastry brush. Put them in the preheated oven and cook for about 20 minutes, turn them over and cook for another 20 minutes.
Once the falafel is ready, you need to make the tahini dressing. Pour all ingredients into a food processor or blender and blend until very smooth. After that, place the vegetables in a separate bowl and top with the tahini and falafel dressing.
2- Thai sweet potato and carrot soup
Thai sweet potato and carrot soup
If you are looking for the perfect Whole30 Vegetarian Diet to satisfy your taste buds, Thai Sweet Potato Carrot Soup is a must-try meal. It is sweet, creamy and full of flavor. It is ideal for vegans and does not contain gluten. In less than 50 minutes, including cooking and prep time.
Ingredients
Thai sweet potato and carrot soup
Red curry paste – 2 tablespoons
Chopped 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
Roasted Cashews Curry
Fresh ground black pepper and kosher salt to taste
Red curry paste – a quarter teaspoon
Curry powder – quarter teaspoon
Coconut oil – half a teaspoon
Raw cashews – 1/3 cup
Preparation
First you have to make the roasted cashews. Preheat 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 mix. Pour the cashew into the mixture and stir until they are all coated.
Add pepper and salt to season. Add them to the preheated skillet and cook until golden brown or about 12 minutes. You need to keep a close eye on them, as the nuts burn quickly. Once they're golden, you can take them out of the oven.
Once it's done, it's time to make the Thai Sweet Potato Carrot Soup. Add the oil to a skillet and heat over medium-high heat. Pour in the onion and stir for about three minutes, and then add the curry paste