Ten Whole-Food Plant-Based Tomato Recipes You Should Try This Week

Some of these are definitely going to happen this week. My personal hit-list for peak tomato season.


1. Summer Vegan Green Goddess Salad(Bojon Gourmet)

Crispy lettuce, heirloom tomatoes, crunchy cucumbers, toasted seeds, creamy cashew herb dressing, and a dusting of nutritional yeast. Get the recipe here.

Ten Whole Food Plant Based Tomato Recipes You Should Try This Week

2. All the Tomatoes & Pasta Salad(101 Cookbooks)
Crispy lettuce, heirloom tomatoes, crunchy cucumbers, toasted seeds, creamy cashew herb dressing, and a dusting of nutritional yeast. Get the recipe here.

Ten Whole Food Plant Based Tomato Recipes You Should Try This Week

3. Anna Jones’s Arroz de Tomate(The Guardian)
Inspired by time spent on Portugal’s south-west coast, a piquant tomato rice accented with fragrant saffron, garlic, smoked paprika, and bay. Photograph by Matt Russell for the Guardian. Get the recipe here.

Ten Whole-Food Plant-Based Tomato Recipes You Should Try This Week

4. Weeknight Ponzu Pasta(101 Cookbooks)
All things green in a quick, weeknight pasta option. It’s feel-good food that won’t weigh you down – ponzu dressing, green vegetables, and the pasta of your choice. Get the recipe here.

Ten Whole-Food Plant-Based Tomato Recipes You Should Try This Week

5. Anna Jones’s Tomato and Coconut Cassoulet
I love Anna’s recipes (and style in general). As she says here, “…sticky roasted tomatoes, the soothing creaminess of coconut milk and sweet little white beans, topped with a crust of sourdough bread.” Yes, please. Get the recipe here.

Ten Whole-Food Plant-Based Tomato Recipes You Should Try This Week

6. Tara O’Brady’s Esquites & Yellow Tomato Gazpacho(Andrew Zimmerman)
Genius take on gazpacho by Tara. My guess is you’ll do exactly what I did – click through and bookmark. To keep the toppings WFPB, just use a favorite non-dairy yogurt in place in place of the crema/cotija swirl, and a heart whole grain bread. Get the recipe here.

Ten Whole-Food Plant-Based Tomato Recipes You Should Try This Week

7. One-pot Summer Vegetables Skillet Lasagna(Making Thyme for Health)
This is a stove-top lasagna, which makes it perfect for hot summer nights. You’ve got ripe tomatoes, plus a summer bounty of corn, zucchini, and bell peppers. It’s all cooked in a skillet with pasta, topped with cashew ricotta and fresh basil. Sarah includes a GF option here as well. Get the recipe here.

Ten Whole-Food Plant-Based Tomato Recipes You Should Try This Week

8. Tomato Basil Chickpea Salad Sandwich – (Peas & Crayons)
This is a beautiful riff on something along the lines of a tuna (or chicken) salad sandwich. Fecked with colorful tomatoes, carrots, peppers, arugula, and served on multi-grain, it’s one of the most inspired versions I’ve seen. Use a vegan mayo to keep it WFPB. Get the recipe here.

Ten Whole-Food Plant-Based Tomato Recipes You Should Try This Week

9. Burst Tomato and Zucchini Spaghetti with Avocado Sauce – (Pinch of Yum)
A love-letter to summer (written in the depths of winter), Lindsay puts her spiralizer to work on the zucchini, rounds it out with whole wheat spaghetti, and tosses it all with a triple green avocado sauce. Burst tomatoes top it all off, and make this a perfect recipe to revisit right now. Skip the Parmesan to keep it WFPB/vegan. Get the recipe here.

Ten Whole-Food Plant-Based Tomato Recipes You Should Try This Week

10. White Chard Stew – (101 Cookbooks)
And as we round the corner from summer into fall, a riff on ribollita, using anything and everything I had on hand – all the chard in the crisper, plump white beans, potatoes, celery, the last of the last flat of summer tomatoes. Again, just skip the Parmesan to keep it WFPB/vegan. Get the recipe here.

Ten Whole-Food Plant-Based Tomato Recipes You Should Try This Week

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