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Plant Based RD
Bowl of marinated orzo and grilled corn salad.

Latest Recipes & Articles

Every nourishing plant-based recipe along with the latest nutrition articles from Plant-Based RD in one convenient place.

  • Bowl of dressed cabbage salad topped with baked pita chips, crispy lentils and yogurt dressing.

    Crispy Lentil Salad with Cilantro Chive Dressing

  • A jar layered with almond date crumble then strawberry chia pudding and topped with strawberry slices.

    Strawberry Crumble Chia Pudding

  • Bowl of crispy roasted lentils with a spoon tucked into them.

    How to Make Crispy Roasted Lentils

  • Top down view of a bowl of rice, cucumber salad, baked tofu bites and a charred lemon.

    Old Bay Tofu with Lemon Pickled Cucumber Salad

  • Toasted quinoa served topped with marinated chickpeas.

    Chimichurri Beans and Toasted Garlic Quinoa

  • Close up of bowl of lemon dill orzo topped with sliced lemon pepper tofu strips.

    Lemon Dill Orzo Pasta Salad with Tofu Cutlets

  • Close up of a bowl of smashed potatoes and greens tossed with green goddess dressing and topped with crispy chickpeas and pickled onions.

    Green Goddess Smashed Potato Salad

  • Close up of a wrap filled with white bean spread, roasted beans and broccoli mixed together with an herby nut mix.

    Herby Nut Roasted Butter Bean Wraps

  • Bowl of white bean spread topped with chimichurri greens and quinoa, chimichurri meatballs and a lemon wedge.

    Chimichurri Meatball Grain Bowls

  • Side view of a plate of baked sweet potato halves loaded with black beans, gochujang sauce and scallions.

    Garlic Scallion Black Bean Stuffed Sweet Potatoes

  • Bowl of noodle salad mixed with roasted cabbage, herbs, jalapeno, roasted cashews and shredded tofu.

    Lime Crunch Noodle Salad

  • Side view of a bowl of rice topped with cucumber salad and roasted chickpeas.

    Lemon Herb Smashed Cucumber Salad

  • Rice noodles topped with lemongrass tofu strips, cilantro and veggie slaw.

    Lemongrass Tofu Cutlets

  • Side view of a bowl of rice topped with a cauliflower, date and chickpea salad and a creamy tahini dressing.

    Roasted Cauliflower Date Salad

  • Sandwich cut in half and stacked on top of each other showing layers of lettuce, cream cheese, chickpea salad and caramelized onions.

    Caramelized Onion Chickpea Salad Sandwich

  • Close up of a bowl of massaged kale topped with crispy rice, edamame, salsa and roasted kumquats.

    Avocado Citrus Salsa with Crispy Garlic Rice

  • Tortillas stuffed with cabbage slaw, tofu nuggets, and poblano sauce.

    Roasted Lemon Herb Tofu Tacos with Poblano Cream Sauce

  • Close up of a bowl of lentil rice salad served with a side of carrots and marinated onions and more crispy roasted lentils on top.

    Roasted Lentils and Carrots with Marinated Onions

  • A pita wrap stuffed with black pepper tofu, cooked peppers and onions and a sriracha mayo sauce.

    Black Pepper Tofu Wrap

  • Side view of a baked shredded brussels sprout salad tossed together with roasted potatoes, chickpeas and avocado dressing.

    Baked Shredded Brussels Sprout Salad with Smashed Potatoes

  • Close up of a jar of banana nut chia pudding layered with pecan crumble and date syrup.

    Banana Nut Chia Pudding

  • Close up of a bowl of toasted quinoa and kale topped with chili coated tofu, edamame, scallions and sesame seeds.

    Chili Crunch Tofu Bowls

  • Bowl of pasta salad served with roasted chickpeas and maple mustard dressing.

    Marinated Kale Pasta Salad with Maple Mustard Dressing

  • Veggie orzo soup topped with tofu feta and roasted broccoli.

    Pesto Broccoli Orzo Soup

  • Sandwich stuffed with roasted red pepper, spinach artichoke white beans, arugula and pesto.

    Spinach Artichoke White Bean Sandwich

  • Bowl of tomato beans topped with roasted sweet potatoes, cream sauce and fresh parsley.

    Creamy Sun-Dried Tomato Beans

  • Close up of a small baked berry crumble topped with yogurt and chopped pecans.

    High Protein Breakfast Crumble

  • Bowl of rice served with stir-fried peppers and tofu and topped with cilantro and peanuts.

    Garlic Pepper Tofu Stir-fry

  • Pita wrap on a plate filled with chickpeas, cauliflower, pickled onions, lettuce and chipotle sauce.

    Chili Lime Chickpea Cauliflower Wrap

  • Breakfast sandwich cut in half on a plate showing the layers of avocado, tofu and spinach.

    Smoky Shredded Tofu Breakfast Sandwich

  • A bowl of roasted cabbage salad over white rice, topped with roasted chickpeas, herby salad and miso dressing.

    Roasted Cabbage Salad with Maple Miso Dressing

  • Close up of a plate of cabbage slaw topped with tofu patties drizzled with yogurt sauce.

    Crispy Lemon Herb Tofu Patties

  • Stack of cookies with the top cookie broken in half to show the cinnamon walnut filling.

    Hotteok Cookies

  • Bowl of rice topped with chipotle black beans and an avocado cilantro sauce with plantains arranged to the side.

    Chipotle Lime Black Bean Bowls

  • Side view of a bowl of moro served with plantains and topped with avocado, cilantro and hot sauce.

    Moro de Guandules con Coco

  • Serving two slices of the vegetable wellington with roasted brussels sprouts on a plate topped with gravy.

    Herb Roasted Chickpea Vegetable Wellington

  • Bowl of creamy beans served with toasted bread and topped with sesame herbs and kabocha squash.

    Sesame Miso Beans with Kabocha Squash Chips

  • Toasted quinoa salad topped with pomegranate seeds in a white bowl.

    Garlic Sage Toasted Quinoa Salad

  • Sliced and frosted pumpkin cake with one slice propped on it's side to show the interior crumb.

    Pumpkin Olive Oil Cake

  • Serving platter filled with rice salad and topped with glazed carrots, almonds and herbs.

    Lemon Glazed Roasted Carrots and Rice Salad

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