Plant based recipes

Three Delicious Plant-Based Recipes



Our amazing partner, The Phytogenic Chef, is sharing his favorite plant-based recipes!

Looking for a plant-based recipe that will wow your guests at your next get-together? Marco Knox, founder of The Phytogenic Chef is sharing three mouthwatering recipes:

  • Carrot cake with 'butter cream' frosting
  • Buffalo cauliflower bites with creamy ranch dressing
  • Creamy red lentil mac-n-cheese with smoked tempeh

The Phytogenic Chef, a plant-based meal planning service, was born out of Marco Knox’s first hand experience of how whole food, plant-based diets have true healing powers and benefits to human health. The service aims to not only inspire but also educate others on the value of living a comprehensive and sustainable whole foods plant-based lifestyle. Learn more here & scroll down for the recipes!


Carrot Cake with ‘Butter Cream’ Frosting



  • 3 flax eggs (3 tbsp flax meal + 9 tbsp water)
  • 1 ½ cup grated organic carrots
  • 1 ½ cup almond flour
  • 1 ½ cup white whole wheat flour
  • 1 ¼ cup unsweetened applesauce
  • ¾ cup almond milk
  • ¾ cup chopped walnuts
  • ¼ cup maple syrup
  • ¼ cup date paste
  • 1 ½ tsp baking powder
  • 1 tsp ground cinnamon
  • ¾ tsp baking soda

Buttercream Frosting:

  • 1 package of silken tofu
  • 4 tbsp Maple Syrup
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • ¼ tsp lemon zest



  1. Add all frosting ingredients to a blender or Vitamix and blend until smooth.
  2. Place the frosting in a metal mixing bowl, cover and place in the freezer.
  3. After 1 hour, remove from the freezer and whisk the frosting. Place back in freezer for another 30 minutes prior to icing your cake.

Prepare frosting first so that it can chill while the cake bakes.

Icing will firm up the longer it chills and will soften at room temperature.


  1. Prepare flax eggs and set aside.
  2. Preheat oven to 350 degrees. Prepare two 8 inch round cake pans by lightly coating with coconut oil and dusting with flour.
  3. In a large bowl, whisk together the maple syrup and flax eggs.
  4. Then add and whisk in the applesauce, date paste, baking soda, baking powder and cinnamon.
  5. Mix in the carrot and almond milk.
  6. Slowly add in the flour, mixing as you continue to add until the batter is thick but still pourable.
  7. Add walnuts and fold them in.
  8. Pour into cake pans and bake for 40-45 minutes or until golden brown and the toothpick comes out clean.
  9. Remove from the oven and cool on racks for 15 minutes before removing them from the pans. Once removed, allow them to cool completely before icing. (If you can wait that long!)
  10. Garnish the top with chopped pecans (optional)
  11. This cake tastes just as amazing cold so store your covered leftovers (if there are any), in the refrigerator and enjoy it for 2-3 more days!



Buffalo Cauliflower Bites with Creamy Ranch Dressing


Buffalo cauliflower:

  • 1 Head organic cauliflower
  • 2 cups white whole wheat flour
  • ½ cup Buffalo Hot Sauce (Or my version: No Sodium Hamsa Hot Sauce)
  • 1 cup of a plant based milk
  • ½ cup filtered water
  • 1 tsp ground cayenne pepper
  • 1 tsp fresh ground black pepper
  • 1 tsp ground white pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp turmeric

Creamy ranch dressing:

  • 1 cup silken tofu
  • 1 tsp lemon juice
  • 1 clove garlic
  • ½ tsp black pepper
  • 1/4 tsp onion powder
  • 1 1/4 tsp apple cider vinegar
  • 1/2-1 tsp maple syrup 
  • 1 tbsp fresh minced dill (or 2 tsp dried)
  • 1 tbsp fresh minced parsley 
  • 1 tsp chives 


For the buffalo cauliflower:

  1. Preheat oven to 400 degrees fahrenheit / 200 degree celsius
  2. Line a 15” x 9” sheet pan with a silicon mat or parchment paper
  3. Trim the cauliflower and cut into 1.5” – 2” pieces, set aside
  4. In a large mixing bowl combine all dry ingredients and mix thoroughly
  5. In a large mixing bowl add your plant based milk and filtered water
  6. Using a handful at a time, dip the cauliflower into the plant based milk making sure each piece is wet. Shake off excess liquid and immediately add to the seasoned whole wheat white flour and toss until each piece is coated
  7. Transfer coated cauliflower pieces to a small strainer and lightly shake over the seasoned flour mixture so the excess falls back into the seasoned flour mix. Once done, evenly arrange the coated cauliflower to the lined sheet pan and place into the preheated over for 20 minutes
  8. After 20 minutes remove the cauliflower from the oven and place in a large mixing bowl
  9. Add the hot sauce and mix lightly making sure each piece is coated
  10. Return the sauced cauliflower to the sheet pan and place back into the oven for another 20 minutes
  11. After 20 minutes remove and enjoy!

For the creamy ranch dressing:

  • Add all ingredient except for the herbs to a high speed blender / Vitamix.
  • Blend on high for 1 minute or until very creamy and smooth. 
  • Pour into a bowl and fold in the herbs.  



Creamy Red Lentil Mac-n-Cheese with Smoked Tempeh

Cheese sauce


  • Two large Yukon gold potatoes - medium cubed (1 inch)
  • One medium carrot medium cubed (1 inch)
  • 2 cups of filtered water
  • 1/4 cup of soaked raw cashews
  • 2 tbsp nutritional yeast
  • 1/2 jalapeno - seeds included
  • 1 clove of fresh minced garlic (oil free if using jarred)
  • ½ tsp turmeric
  • 1 tsp ground black pepper
  • ½ tsp onion powder
  • 1 tsp smoked paprika


Add the carrots and potatoes to the 2 cups of water and bring to a boil for 4 minutes. Turn off the heat and let the potatoes and carrots sit in the water for 10 minutes. Strain but reserve the water. Add all ingredients (minus the reserved water) to a Vitamix or other high speed mixer. Start in a low speed gradually working your way up to high as you add in small amounts the reserved water. Blend until desired consistency - approximately 1 minute. Note - you may not need to use all of the reserved water. Once blended set aside 1/2 cup for later use.

Smoked tempeh


  • 8 oz of tempeh
  • 2 tbsps maple syrup
  • 1 tsp liquid smoke
  • 2 tsp aminos


Start by breaking up the tempeh into small chunks. Then place the tempeh into a food processor and pulse a few times or until ground. Add all ingredients to a large mixing bowl and incorporate. Set in refrigerator to marinade for up to 1 hour.

  1. Preheat oven to 375 degrees.
  2. Cook off one box (9 oz) of red lentil macaroni (optional choices based on preferences) for 7 minutes then strain with cold water and let drip dry for 1 minute.
  3. Add all ingredients together (except the 1/2 cup of saved cheese sauce) in a large mixing bowl. Fold until incorporated evenly
  4. Add to oven safe casserole pan and cover with lid or aluminum foil
  5. Cook for 5 minutes and remove from oven
  6. Sprinkle the top with bread crumbs if so desired (you can make your own whole wheat bread crumbs!)
  7. Place back in oven and set the broiler for 3 minutes checking frequently to make sure the top isn't burning
  8. Just looking for a crisp crunchy top
  9. Remove from oven and allow to cool for 5 minutes then scoop out your portion! At this point I like to drizzle the saved cheese sauce and just a little of my Hamsa Hot Sauce over the top!
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