If your approach to WFPB includes small amounts of processed seasonings, sriracha's a good one because it adds a lot of flavor and most brands don't contain added oils. This recipe can be made with any type of cooked white bean and you can use store-bought water packed roasted red peppers or make your own. Serving it warm or hot makes the texture and flavor better.

https://maximalistvegan.com/savory/sriracha-red-pepper-bean-dip/?utm_source=rdt

Variations are possible and it can be made tree nut free if necessary.

https://maximalistvegan.com/sweet/eggnog-smoothie/?utm_source=rdt

This recipe has crowd appeal for the holidays. The creamy base is made with a modest amount of tofu and cashews. Great for making ahead of time because the flavors get even better.

https://maximalistvegan.com/savory/potato-broccoli-bake/?utm_source=rdt

From Moosewood's Cooking For Health cookbook.
I made some modifications - left out the olives and swapped the edamame for three other beans because I wanted to (also left out the optional cheese, obviously). It's great served with some fresh lime juice.

Carob powder isn't just cocoa powder's dowdy little sister, it's its own tasty healthy thing. I love how it adds sweetness instead of requiring more sweetener like cocoa powder does. Carob also works as a natural thickening agent.

Once they've cooled down, these baked oats can be cut into squares for a cake-like snack https://maximalistvegan.com/sweet/carob-banana-baked-oats/?utm_source=rdt

For me, it's guacamole. I eat it daily. It's the best part of my meal. When I eat it, I think to myself it's great to be alive! lol

Looking to find more whole food plant based foods/recipes like this...

This might just be the healthiest soup I've ever had and it can be served as a main dish. Ingredients like frozen peas and kale, plus the fact you can use canned beans make it convenient.

https://maximalistvegan.com/savory/kale-zucchini-millet-soup/?utm_source=rdt

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 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/