The Plant-Based Plan
Exclusive fully plant-based weeks — hearty, layered cooking that never reads like a side salad — with grocery lists, prep hours, and estimated nutrition on every recipe.
- Exclusive recipes, one per spread, with photo and honest timing
- A 7-day grid for every week in the book
- Grocery list per week, organised by aisle, derived from the recipes
- One-hour Sunday prep guide per week
- Estimated nutrition per serving on every recipe
- US Letter & A4, print at home
from $9
Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.
What the books are built on
- Every recipe is exclusive to the books — entirely from plants, no meat, dairy or eggs anywhere
- Lentils, beans, tofu and tempeh carry the plates; label-check notes flag hidden animal ingredients in store-bought pastes
- Estimated calories, protein, carbs and fat on every recipe, computed from the actual ingredients
- Each week: the 7-day grid, the derived grocery list and a one-hour prep guide
Pick your size
| 1 Week | 2 Weeks | 3 Weeks | The Full MonthBest value | |
|---|---|---|---|---|
| Weeks of eating | 1 | 2 | 3 | 4 |
| Exclusive recipes | 12 | 22 | 33 | 36 |
| Grocery lists & prep hours | 1 of each | 2 of each | 3 of each | 4 of each |
| Price | $9 one-time | $15 one-time | $19 one-time | $22 one-time |
| Get it | Get it | Get it | Get it |
Week one, exactly as you'd cook it
| Breakfast | Lunch | Dinner | |
|---|---|---|---|
| Sunday | Savory Miso Oats | Lemony Smashed Chickpea Wraps | Harissa-Roasted Cauliflower and White Bean Bowls |
| Prep note — Cook the harissa-roasted cauliflower and white bean bowls double — it carries two weekday lunches. Prep the breakfasts. | |||
| Monday | Turmeric Tofu Scramble | Harissa-Roasted Cauliflower and White Bean Bowlsleftovers — already cooked | Andalusian Chickpeas and Spinach |
| Tuesday | Savory Miso Oats | Andalusian Chickpeas and Spinachleftovers — already cooked | White Bean and Leek Gratin |
| Wednesday | Turmeric Tofu Scramble | Soba | West African-Style Peanut and Sweet Potato Stew |
| Thursday | Savory Miso Oats | West African-Style Peanut and Sweet Potato Stewleftovers — already cooked | Butter Bean Piccata |
| Friday | Turmeric Tofu Scramble | Harissa-Roasted Cauliflower and White Bean Bowlsleftovers — already cooked | Crispy Gochujang Chickpeas |
| Saturday | Savory Miso Oats | Crispy Curry Rice Salad | Sheet-Pan Miso-Glazed Tofu |
Every recipe carries its numbers
Estimates, computed — not lab analyses. How we calculate.
The full month's table of contents
- Savory Miso Oats with Crispy Mushrooms and Scallions
- Turmeric Tofu Scramble with Blistered Tomatoes
- Lemony Smashed Chickpea Wraps with Dill and Capers
- Harissa-Roasted Cauliflower and White Bean Bowls with Tahini
- Andalusian Chickpeas and Spinach with Fried-Bread Picada
- White Bean and Leek Gratin with Garlic-Thyme Crumbs
- Soba with Ginger-Scallion Oil, Charred Snap Peas and Smoked Tofu
- West African-Style Peanut and Sweet Potato Stew
- Butter Bean Piccata with Soft Polenta
- Crispy Gochujang Chickpeas with Sesame Spinach and Rice
- Crispy Curry Rice Salad with Herbs, Edamame and Lime
- Sheet-Pan Miso-Glazed Tofu with Charred Cabbage
- Carrot Cake Baked Oatmeal with Walnuts
- Coconut Quinoa Porridge with Caramelized Bananas
- Harissa Chickpea and Apricot Stew with Toasted Almonds
- Smoky Tempeh Tinga Tacos with Quick-Pickled Onions
- Seared Lemongrass Tofu with Coconut Rice and Pickled Carrots
- Lemongrass Tempeh Noodle Salad with Quick-Pickled Carrots
- Red Wine–Braised Lentils with Seared Mushrooms
- Kung Pao-Style Tofu with Blistered Peppers and Cashews
- Harissa-Glazed Tempeh with Lemon-Herb Couscous
- Crispy Tofu Katsu with Golden Curry Sauce
- Smoky Chipotle Breakfast Beans with Avocado
- Gochujang-Glazed Eggplant Rice Bowls with Quick Cucumber Pickle
- Weeknight Black Bean Mole with Toasted Sesame
- Skillet Tofu Puttanesca with Olives and Capers
- Miso-Glazed Portobello Steaks with Sesame Brown Rice
- Charred Corn Chowder with Smoked Paprika and Cashew Cream
- Charred Tomato Chana Masala
- Charred Cauliflower Steaks with Almond Romesco and Crispy Capers
- Whole-Wheat Rigatoni with Walnut-Basil Pesto and Blistered Tomatoes
- Roasted Squash and Hazelnut Soup with Crispy Sage
- Harissa-Glazed Eggplant with Golden Bulgur Pilaf and Pistachios
- Wild Rice Dinner Salad with Roasted Grapes, Kale and Pecans
- Peanut and Black-Eyed Pea Stew with Collard Ribbons
- Slow-Cooker Tempeh Ragù with Rigatoni
Questions, answered plainly
Are these the free recipes from this site?
No. Every recipe in the paid books is exclusive — developed for the books and not published on this site or anywhere else. The 78 recipes on the site stay free; the books are a different, paid collection.
Which size should I buy?
The 1-week book is the taste. The full month is the system — four weeks before anything repeats, and the most food for your money. Every price is a one-time purchase (no subscription), and every bigger book genuinely contains the smaller ones — week one is week one in all four sizes.
Where do the nutrition numbers come from?
They are computed from each recipe’s actual ingredient list using standard reference values, and they are labeled estimates — we publish no number we did not calculate. They are not lab analyses.
Is this personalised to me? Is it suitable for my health situation?
No and we cannot know — it is a well-built, fixed plan, which is what makes it affordable and immediate. Whether a way of eating suits your body is a conversation for a professional who knows you. See the disclaimer.
What if it’s not for me?
The 30-day refund applies to every size, no justification asked.
Or take all five months
Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.