Vegetarian Paleo dishes are delicious and nutritious and can serve as a nice break if you’ve had too much meat recently. The following recipes are some of our favorites and include desserts, snacks, breakfast, lunch, entrees and more so you’ll always have a meat-free go-to when you need one.
Prep: 5mCook: 15mReady: 20m
- 115 g 1/2 cup pumpkin seeds
- 1 tsp vanilla extract
- 2 tsp maple syrup
- 2 tsp coconut sugar
- Water boiled
- Preheat oven to 150c.
- In a medium bowl, combine the honey, coconut sugar and vanilla. Stir together to create a thick paste then add a small drop of boiled water to thin it out and create a runny syrup.
- Pour in the pumpkin seeds and stir them around in the mixture to evenly coat them.
- Dollop a generous tsp full of the pumpkin seeds onto a baking sheet, repeat until it’s all used up and cook for 15-20 minutes until most of the seeds have browned (but don’t let them burn!)
- Take out of the oven and leave to cool for a few minutes. Once they’ve cooled a little (but are still warm) you can press the clusters together to make sure they don’t fall apart. They will dry quickly.
- Once they’re cooled and dried, they’re ready to eat! Enjoy on their own or served on top of your cereal.
Prep: 10mCook: 10mReady: 20m
- 2 sweet potatoes (as large as you like)
- 1 tablespoon olive oil
- 2 cups broccoli, chopped into small florets
- 1 large shallot, thinly sliced
- 5 cloves garlic, minced (~2 tablespoons)
- 2 large pinches kosher salt
- freshly cracked pepper
- 1 large pinch of red pepper flakes (you can always add more later)
- 3 sun-dried tomatoes
- 1 oz goats milk feta cheese
- Heat a medium cast iron pan or skillet over medium heat until hot. Add olive oil, and swirl to coat the pan. Add broccoli, shallot, and garlic to the pan; sauté until the broccoli is crunchy-tender and the shallots are limp, stirring constantly. Add the salt, pepper and red pepper flakes and stir to distribute evenly. Stir in the sun-dried tomatoes and remove from heat.
- While the broccoli cooks microwave the sweet potatoes on high for 8 minutes, flipping half way through. Cook until they are soft and give easily when gently squeezed.
- Split the sweet potatoes down the center and spoon half the broccoli mixture into each. Sprinkle on the feta cheese and serve hot!
- 1 1/2 cups coconut flour
- 1/2 cup arrowroot flour
- 1 tsp salt
- 8 TBSP/1 stick of very cold grass-fed butter, cubed into small pieces
- 1/2 – 1 cup ice cold water
- 4 large sweet potatoes, peeled and cubed
- 2 TBSP coconut oil
- 2 eggs and 1 egg yolk
- 1 TBSP orange zest
- juice of half an orange
- 1/2 cup pure maple syrup (maybe more if you want it sweeter–try it and figure it out)
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla extract
- 3 egg whites, room temp
- 3-4 TBSP raw honey
- oil/fat of choice, use enough to shallow fry
- ½ cup Almond Flour
- ½ cup Tapioca Flour
- 1 cup Coconut Milk, canned and full fat
- 1 tsp salt, adjust to taste
- ½ tsp Kashmiri Chili Powder
- ¼ tsp Turmeric Powder
- ¼ tsp freshly ground black pepper
- ½ red onion, chopped
- 1 handful cilantro leaves, chopped
- 1 serrano pepper, minced (or adjust to taste)
- 1/2 inch ginger, grated
- Add almond flour, tapioca flour, coconut milk and spices to a bowl – mix together.
- Then, stir in the onion, cilantro, serrano pepper and ginger.
Fry the Pancakes!
- Heat a saute pan on low-medium heat, add enough oil/fat to coat your pan – then pour ¼ cup of batter onto pan. Spread the mixture out on your pan.
- Fry this for about 3-4 minutes per side – drizzle a bit more oil on top of the pancake before you flip it. (Stoves vary, so cook until both sides are golden brown).
- Repeat until batter is done – continue to add oil as needed.
- Eat with green chutney or paleo ketchup
Prep: 30mCook: 1hr 30mReady: 2hr
- 3 medium carrots, cut in half, then crosswise into 1/4-inch slices
- 2 medium parsnips, cut in half lengthwise, then crosswise into 1/4-inch slices
- 2 stalks celery, cut into 1/4-inch slices
- 3 cups cubed butternut squash (1-inch)
- 1/4 cup olive oil
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 medium onions, cut in half, then into 1-inch slices
- 2 cartons (32 oz each) Progresso™ Broth Vegetable(8 cups)
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup chopped fresh Italian (flat-leaf) parsley
- 1 tablespoon balsamic vinegar
- Additional freshly grated Parmesan cheese, if desired
- Heat oven to 425°F.
- In a large bowl, mix carrots, parsnips, celery, squash, 3 tablespoons of the oil, the thyme, salt, and black pepper; toss to coat evenly, and divide between 2 ungreased large rimmed baking pans. Spread in a single layer; roast in oven 25 to 30 minutes or until lightly browned, stirring halfway through.
- In 5-quart Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add onions; cook 6 to 7 minutes, stirring frequently, until browned and softened. Add broth and roasted vegetables; heat to boiling. Reduce heat to low; simmer uncovered 20 to 30 minutes or until vegetables are tender. Gradually stir in cheese. Stir in parsley and vinegar. Taste, and adjust seasoning with salt and black pepper if necessary.
- Ladle into serving bowls, and garnish with additional cheese.
- 20 baby bella mushroom caps
- 1/2 small onion (white or yellow)
- 1 roma/plum tomato
- 1 cup spinach
- 2 cloves garlic
- 3 tablespoons of balsamic vinegar
- 2.5 tablespoons of olive oil
- 2 teaspoons of thyme
- 2 teaspoons of rosemary (or basil, or both)
- dash of salt and pepper
- Preheat the oven to 350 degrees. Dice up onions, spinach, and garlic into tiny pieces. Sautee the garlic and onions in 1/2 tablespoon of olive oil for 5 minutes, add the spinach and cook for another minute or two. Side aside.
- Using a small knife, take your baby bella mushroom caps and cut off the stem and scoop part of the center to create bowl shapes.
- Create a sauce with 2 tablespoons of olive oil, balsamic vinegar, and herbs. Dip your mushroom caps into the sauce and place on a foil-lined cooking sheet.
- Dice tomatoes into pieces. Add to the onion and spinach and mix well. With your hands or small spoon, stuff each mushroom bowl with the diced veggies. Use any excess balsamic sauce to drizzle on top. Sprinkle salt and pepper, if desired, over the tops of the appetizers before cooking.
- Cook for about 15-18 minutes at 350 degrees. Serve and have fun eating these little bites!
- 1/2 cup/56g raw pumpkin seeds (pepitas) or sprouted
- ½ a large bunch or 1 small bunch of cilantro, stems removed
- 1 to 2 small green onions
- 2 Tablespoons/30ml extra-virgin olive oil or avocado oil
- 1 Tablespoon/ 15ml freshly squeezed lime juice (plus more lime to serve)
- ½ teaspoon sea salt and freshly ground black pepper to taste
- 2 daikon radishes, peeled and sliced lengthwise into long thin strips on a mandolin
- ½ an English cucumber, peeled seeded and cut into batons
- ½ an avocado, thinly sliced (optional)
- A handful of sprouts or microgreens (like radish or broccoli), rinsed and gently patted dried
- Pulse the pumpkin seeds, cilantro, green onions, and ½ teaspoon salt in a food processor until coarsely chopped.
- With machine running, gradually add the olive oil and lime juice, scraping down the sides as necessary blending until coarse purée forms, adding a teaspoon or two of water as necessary to create a spreadable paste.
- Season pesto to taste with additional salt and freshly ground pepper if desired.
- Spread a small amount of the pesto mixture along the inside of the daikon slice. Top the edge large edge closest to you with the cucumber batons, avocado slices, and sprouts.
- Roll the daikon tightly away from you and place seam side down on a plate. Place a weighted plate on top to hold the rolls down while you finish the rest. (You can also use a toothpick to hold the rolls together.)
- Repeat with the rest of the slices and serve immediately sprinkled with an extra pinch of salt and a squeeze of lime if desired.
Prep: 10mCook: 12mReady: 22m
- 1 cup white sugar
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 1 cup cold unsalted butter (2 sticks or 8 ounces)
- 1 egg
- ¼ teaspoon salt
- Zest and juice of 2 lemons
- 4 cups fresh blueberries (2 small 16 oz cartons)
- ½ cup white sugar
- 4 teaspoons cornstarch
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
- In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. The dough will be crumbly. Pat half of dough into the prepared pan.
- In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
- Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.
Prep: 20mCook: 45mReady: 65m
- 1 medium green cabbage
- 1 cup medium-grain rice
- 1/2 cup shredded yellow onion
- 1 slicing tomato, chopped or diced
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh dill
- Salt and pepper
- 1/2 tsp cayenne pepper, more to taste
- 1/2 tsp ground allspice
- 1/4 cup Private Reserve Greek extra virgin olive oil
- 1 15-oz can tomato sauce, divided
- 1 medium yellow onion sliced
- 1-2 Roma tomato sliced
- 1 tsp ground cumin
- Remove and discard the first couple leaves of cabbage. Core the cabbage and wash in cold water.
- Place the cabbage in a large pot of boiling water. As the top layer of cabbage leaves blanches, remove carefully by hand or using tongs. Continue the same process; peeling off the top layer of cabbage leaves as they soften. Set aside to cool briefly.
- Once cooled, cut each cabbage leaf into halves or thirds, removing any thick veins.
- Now prepare the rice stuffing mixture. In a large mixing bowl, combine the rice, shredded onions, chopped tomato, herbs, spices, oil, 1/2 can of tomato sauce and 1/4 cup water. Mix together with a spoon.
- Lightly oil a large Dutch oven or heavy cooking pot. Line the bottom with the sliced onions and Roma tomatoes.
- Take a piece of cabbage and place on a flat surface, coarse side up. Add 1 tsp (more if leaves are larger) of the rice stuffing mixture at the end of the leaf closest to you (see photo). Roll up the leaf to completely enclose the stuffing. Repeat with the remaining cabbage.
- Layer the cabbage rolls, seam-side down, in the prepared Dutch oven/pot. Top with the remaining 1/2 can of tomato sauce, and about 1 1/2 to 1 3/4 cups of water (water should barely reach the top layer of cabbage rolls). Add the ground cumin.
- Top the cabbage rolls with a small plate. Cook on high heat for 5-7 minutes until the liquid reduces to half. Reduce the heat to low. Leaving the small plate in, cover the pot with its own lid. Let cook for 30 minutes then remove the plate. Cover with the lid only; cook for another 15 minutes or until the liquid has been completely absorbed and the rice stuffing mixture is cooked through.
- Transfer carefully to a serving platter. Enjoy!
Prep: 10mCook: 10mReady: 20m
- 1/4-1/2 cup sliced almonds
- 1 pound brussels sprouts shredded (on box grater or in a food processor)
- 1/2-1 green apple peeled and cubed
- a few tablespoons shredded pecorino optional, omit for vegan or dairy-free version
- 2 tablespoons olive oil divided
- 1 tablespoon dijon mustard
- 1 lime juice
- Heat pan over medium heat add almonds. Toast until lightly browned and remove.
- Heat 1 tablespoon oil in pan and add brussels sprouts. Cook for a few minutes.
- In a small bowl combine remaining olive oil, mustard and lime juice.
- In a bowl combine brussels sprouts, almonds, apples, cheese (optional) and dressing.
- Toss and serve.
Prep: 15mCook: 30mReady: 45m
- 1 can (14 oz) pumpkin puree
- 2 eggs
- 1 tablespoon lemon juice
- ¼ cup milk (I used unsweetened almond milk)
- ¼ cup pure maple syrup
- 1 ½ tablespoons pumpkin pie spice
- ½ teaspoon salt
- 2 cups vanilla yogurt (I used Fage brand Greek yogurt)
- Pumpkin Spice Granola
- Maple syrup
- Extra nuts
- Preheat the oven to 350 degrees.
- In a large bowl, combine the pumpkin puree, eggs, lemon juice, milk, maple syrup, pumpkin pie spice, and salt. Stir until thoroughly combined. Pour the mixture into a baking dish. Bake for 30 minutes. When baking is complete, let the mixture cool for at least 10 minutes.
- To assemble the parfaits, layer ¼ cup of the pumpkin mixture into the bottom of a small glass or jar. Then, layer ¼ cup of the yogurt over the pumpkin mixture. Repeat with another layer each of pumpkin mixture and yogurt.
- Top each parfait with pumpkin spice pecan granola, a drizzle of maple syrup, and extra nuts if desired.
Prep: 10mCook: 12mReady: 22m
- 1 head of cauliflower, broken up into bite-sized pieces
- 1 small onion, chopped
- ¼ cup clean mayonnaise (or learn to make your own here)
- ⅛ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 8 drops liquid stevia (optional)
- ½ tsp. sea salt
- ½ tsp. black pepper
- ¼ cup dried cranberries
- ¼ cup pumpkin seeds
- Wash and break up the cauliflower into bite-sized pieces and put in a bowl (with a lid so you can toss it all together) with the chopped onion.
- Whisk together the mayo, oil, vinegar, stevia, salt and pepper.
- Add the pumpkin seeds, dried cranberries, and the dressing to cauliflower and onion.
- Toss together well.
- Let marinate for a couple hours or overnight.
- This salad will also keep a couple days in the fridge without going bad or getting soggy.