45 Whole-Food, Plant-Based Recipes That Are Clean (but Taste Naughty)

Who knew that lentils could taste so decadent? To make this dinner truly plant-based, you swap the panko bread crumb topping for crushed pine nuts (or walnuts, or pecans, or…you get the idea).

We’d take pause before tackling raw fish at home. These guys? We’re gonna try them tonight.

The dressing is so creamy, we had to triple-check that it didn’t have dairy. It’s just the thing to balance the crisp, slightly bitter radicchio.

If you’ve ever thought of salad as a punishment, we have a dish for you. This naturally sweet number tastes like a million bucks (and will make you feel that way too).

Rice is included in the WFPB diet, but we just love cauliflower rice too much. This one serves eight as a side, or you could use it as a base for a light lunch.

You can store the leftovers in a glass container in the fridge for two to three days. Read: It’s great for meal prep.

Here, coconut milk is the secret to creamy decadence without any dairy. This is also gluten-free, in case you were wondering.

If you’re using store-bought sauce, just be sure to check the ingredient list for those sneaky hidden refined sugars.

Swap the sushi rice for a brown variety and now we’re talking. It’s less refined, not to mention packed with extra antioxidants, B vitamins, minerals and fiber.

We always have at least two cans of chickpeas in our pantry, which makes this 30-minute dinner a no-brainer.

Pile those veggies as high as your bowl will allow.

Our dream dinner is comforting and hearty but still packed with protein, low in saturated fat and full of vitamins. Luckily, it’s right here.

Our Queer Eye food crush knows a thing or two about nutritious home cooking. This plant-based recipe comes together in 35 minutes.

Proof that lettuce isn’t a requirement when it comes to salad.

When you’re craving Chinese takeout, make this lightened-up version instead.

A dish that’s great cold, warm or at room temperature, and you can make it up to one day ahead. Need we say more?

For plant-based bonus points (and a nutrient boost), use brown rice pho noodles.

The beautiful thing about this diet? Even croutons are fair game (just make ’em with whole-grain bread).

PSA: Roasted, pureed butternut squash makes a mean replacement for cheese sauce.

Polenta is creamy and satisfying even without the addition of dairy, plus it’s endlessly versatile. In our humble opinion, that makes it a plant-based miracle food.

Oh hey, 15-minute lunch (or dinner).

Never heard of kitchari bowls? The Ayurvedic dish is a staple comfort food in Indian cuisine…and just so happens to plant-based too.

It tastes super complicated, but all you really have to do is marinate your cauliflower in a bunch of warming spices, then roast it until it’s golden.

We love this as a crunchy side dish, but for a quick main course, you could also toss it with your favorite whole grain of choice.

Chicken? We don’t know her.

It’s a breeze to whip up, it’s packed with protein and it can be modified depending on the season (or your mood).

While the traditional version of this dish is slow-cooked on the stove, we made it delightfully hands-off and minimized your cleanup. Bon appétit.

Comfort food meets super food.

You can make them ahead of time (up to two days in advance) and they won’t get soggy in the fridge.

This soup has a secret: It uses pureed corn and cashews for an ultra-creamy base sans heavy cream.

The combo of sweet, savory produce and bright, tangy dressing is quickly becoming one of our weeknight favorites.

We’re pretty convinced this garlic tahini sauce is the key to happiness.

Who says cheese eaters get to have all the fun? Once again, you can thank your friendly neighborhood butternut squash for this one.

Lentils are packed with filling protein and lend a creamy texture to this spicy pureed soup, which happens to freeze beautifully for leftovers.

Chicken salad doesn’t know what’s coming.

Skip the vegan mozzarella in favor of homemade cashew cream. (You won’t regret it.)

It looks complicated, but this dish is surprisingly easy to pull off. Even better, it’s a family-friendly crowd-pleaser.

Sweet potatoes, black beans and chili powder make a knockout team. (Plus, you probably already have most of these ingredients in your kitchen.)

It’s flavorful, full of protein and easy to whip up on a Sunday night for meal-prep lunche

Did you hear that? Burgers are on your diet.

Skip the takeout falafel in favor of this homemade version, which is baked instead of fried. (Go you!)

ICYMI, roasted sweet potatoes make an excellent vehicle for all sorts of toppings.

If you can find whole-grain naan, it makes an ideal companion for this creamy bowl. If not, don’t worry. It will still be delicious.

This one goes out to those who love eating and hate doing dishes (aka all of us).

This has comfort food written all over it. Now where’s that chenille blanket?