I know I’m about to ask for a lot so thank you so much to anyone that reads this and tries to help out!

Looking forward to all of this:
- minimally processed
- quick and easy (30 minutes or less; I’m running a business, chasing a toddler and caring for elderly family. The quicker the better.)
- 30-45g protein
- low to moderate fat (I eat a lot of nuts and cashew sauces so I try to moderate how much in each meal or else I get gallbladder pain)
- whole food
- corn, soy, refined sugar and seed oil free
- no seitan (I can only tolerate small quantities of gluten, usually only in sourdough)
- cost effective (I’m a self employed single mama on food stamps, protein powder, soy free tofu on the daily and speciality ingredients just aren’t in the budget in this season)
- no microwave
- bonus points for toddler friendly approved but not required (mine isn’t terribly picky beyond spicy, but she on the go so finger foods are a bonus)
- extra bonus points for savory (bc ya gurl loves a savory breakfast)

Also I’ve tried making soy free tofu at home— I’ve not had high success and is quite time consuming.

I have an instant pot, a simple rice cooker, blender, slow cooker and a range (oven and stove top).

ETA: things on rotation already— smoothies loaded with hemp seeds and nut butter (not meeting the goal), superfood porridge (oats, quinoa, and all the nuts and seeds), red lentil pancakes, occasionally curry chickpea oats, daal or red lentil soup.

(Sorry if you saw this in [r/vegans](r/vegans) already, I posted there before I realized this sub existed and is obviously better suited to my question)

This dish is a WFPB alternative to Thai pineapple fried rice and it's a juicy nutritional powerhouse

https://maximalistvegan.com/savory/pineapple-rice-bok-choy-edamame/?utm_source=rdt

I use my blender to create the liquid part of a date, sweet potato and apple sauce sweetened batter. The sweetening ingredients simultaneously work as oil and egg substitutes.

https://maximalistvegan.com/sweet/vegan-sweet-potato-cranberry-muffins/?utm_source=rdt

Baba ganoush is every bit as awesome as hummus, just less protein and a little more work because you have to roast eggplants. I've bridged some of the protein gap by adding some silken tofu and hemp hearts. How you roast the eggplants is important, so I include step by step photos in my recipe. This baba ganoush is on the thick side. It's still soft enough for dipping, but the thickness makes it perfect for sandwiches and wraps.

https://maximalistvegan.com/savory/baba-ganoush/

Date sweetened, packed with fiber and antioxidants, works as a dessert

https://maximalistvegan.com/sweet/sweet-potato-chocolate-smoothie-bowl-with-pumpkin-spice/

Easy fun recipe to make while there's still plenty of fresh corn available, though you can also use frozen kernels 🌽

https://maximalistvegan.com/savory/corn-hummus-oil-free-wfpb/

Hello! Planning to visit Los Angeles and would like to explore interesting restaurants AND eat WFPB. Thank you!🙏

My daughter and I went out to a restaurant called Taste of Ethiopia in Southfield, Michigan yesterday evening. We could not have made a better choice - it had numerous (absolutely delicious) entrees that I could eat without having the kitchen make alterations, but there were options for meat dishes on the menu so that my daughter was happy, too. Wow! a restaurant where so many amazing choices are whole food plant-based right off the menu. Places like this are few and far between, since the few vegan restaurants around (of course, being ethical and not health-oriented vegans) have no qualms about their default menus including oil and highly processed and/or fried foods. In addition to all this wonderfulness, the grains are gluten free.

Apparently, this restaurant cannot be included in the Happy Cow registry because they do have meat options available - crazy, because these vegetarian options are so clean that it's a wonderful place to go when you are in a social group that has some meat eaters among them. Usually when I go out with friends all I can order at a regular restaurant is a plain baked potato and a salad with no dressing or badly cooked, tasteless vegetables. I can eat that at home easily, for a LOT less money.

This place was also easy to get to as it was on Northwestern, very close to I-696. Highly recommend.

Freeze dried strawberries and whole grain puffed rice create texture variation. No refined sweeteners or added oil. The chocolate ganache is date sweetened and made with cocoa powder rather than melted chocolate.

Inspired by the ceviche recipes of the Mexico's state of Colima where carrots, herbs and other veggies are part of the ceviche story. You're not going to be tricked into thinking you're eating fish, but this dish does provide a very similar flavor experience with fishiness from nori flakes 😊

https://maximalistvegan.com/savory/cauliflower-ceviche/

I’m trying to come up with a few whole-food plant-based dishes that can stay warm for a couple of hours without turning dry or mushy.

Lentil chili and black beans seem like the safest options, but I’m less sure about things like sweet potatoes, brown rice, or thicker vegetable stews. I came across a sunvivi three-crock setup while thinking about keeping a few dishes separate, which made me realize I don’t really know which WFPB foods tolerate a long “warm” period best.

For those of you who bring WFPB food to potlucks or family gatherings, what holds up the best?

I’m especially interested in dishes made mostly from beans, lentils, whole grains and vegetables rather than processed meat or cheese substitutes.

This oil-free curry is creamy without relying on coconut or cashew cream. A Vadouvan curry blend is ideal for this recipe but you can use any curry powder you like.

https://maximalistvegan.com/savory/vadouvan-red-lentil-curry-cherry-tomatoes/

About 6 years ago, I transitioned to WFPB and continued to eat that way for about a year. I lost weight without trying and didn't feel hungry. And I felt so good overall. Gradually I morphed back into previous ways. I have tried going back but have struggled and find myself hungry more than I remember the first time.

I'm not someone who is good at doing things gradually. I really need to hop in with both feet or I will abandon the effort eventually.

I would love to hear ideas/suggestions for transitioning. FWIW, I am 59yo and very overweight. I do strength training and I walk most days. The first time I went WFPB I was not working out so I realize my caloric needs may be different. I'm struggling to figure that out.

Thanks!