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Vegetarian Paleo Recipes

Contrary to what you might think, you can eat plant-based while also eating paleo! Here are our favorite vegetarian paleo recipes, with everything from breakfast to dinner to dessert.

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Vegetarian Paleo BREAKFASTS

Rainbow Smoothie Shots

Paleo Banana Pancakes

Strawberry Banana Smoothie

Chocolate Low Carb Smoothie

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Vegetarian Paleo Entrees

Mama’s Famous Bean Salad

Air Fryer Brussels Sprouts

Air Fryer Sweet Potato Fries

Avocado Mango Salad

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All Vegetarian Paleo Recipes

Mama’s Famous Bean Salad

5 Minute Grape Sorbet

Cold Brew Coffee

How To Make Almond Milk

Creamy Vegan Cashew Queso

Pico de Gallo

Rainbow Smoothie Shots

Ratatouille (Tian Provençal)

Easy Baba Ganoush

Paleo Banana Pancakes

How to Make Kimchi

Vegan Panna Cotta

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Paleo Substitutes

  • Whipped Cream: Easy coconut whipped cream
  • Bread Crumbs: Use coarsely chopped almonds or flax as a breading. Mix in a smidgen of nutritional yeast for added yum!
  • Soy Sauce: Use coconut aminos! You can find a description of this magic sauce in our pantry list above.
  • Pasta: Spiralized zucchinicarrot pasta, or spaghetti squash make ultra-filling paleo meals. Check out Inspiralized for spiralized recipe inspo!
  • Rice: Cauliflower rice 
  • Potato Chips: Kale chips or plantain chips

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HOW TO STOCK A Vegetarian paleo PANTRY

While my pantry is not completely paleo, the following are some of my paleo-specific pantry and refrigerator staples for a well-balanced diet. Note that this isn’t absolutely everything you need in your pantry, just a few very paleo specific staples to help you keep good nutritional balance and make really tasty paleo food! (Contains affiliate links).

Pantry Staples

Nuts and Seeds


  • Apple cider vinegar: Great in salad dressings or to bring a tart sort of bite to vegan cheeses.
  • Balsamic vinegar: My go-to salad dressing ingredient/quick flavor-maker on roasted veggies or on savory tomato/strawberry/watermelon dishes.


  • Olive oil: My go to for almost all stovetop cooking.
  • Extra virgin olive oil: An important member of the oil team for cold dishes, like salad dressings. This one has a lower smoke point, meaning you can’t heat it quite as high.
  • Safflower oil: With almost no flavor, polyunsaturated fats (the good kind of fat), and a high smoke point, this is your oil for healthier frying.
  • Sesame oil: This also has a high smoke point, but brings a really sesame, nutty taste. Super tasty in Asian stirfries!
  • Coconut oil: This has a high smoke point and a distinct coconut aroma and taste. It’s high in saturated fat, so use it in moderation.


  • Maple syrup: Use a touch of maple syrup as a sweetener instead of sugar for a more rounded taste and more phyotchemicals and antioxidants than table sugar.
  • Medjool dates: Soak these to get them nice and soft then remove the pits and blend into a date paste. This paste works wonders for sweetening things like baked goods!
  • Stevia: The leaves of the stevia plant are dried, ground up, and sometimes removed of their color to create a substance that can be substituted for sugar.
  • Honey: Because maple syrup can be pricey, I tend to use honey a lot more in place of sugar. Also brings a more rounded flavor to things like baked goods, smoothies, and soups without the refined sugar.

Odds and Ends

  • Nutritional yeast: A deactivated yeast that has a cheesy/eggy/savory flavor. Super great for vegan alternatives, like Eggless French Toast.
  • Cocoa powder: Low in calories and full of flavor, I always keep cocoa powder on hand.
  • Raw cacao nibs or powder: While cocoa has been roasted at a high temperature, cacao is raw, so a lot of the nutrients are still well and intact. You can use cacao and cocoa interchangeably in most recipes.
  • Unsweetened applesauce: You can replace butter or oil with unsweetened applesauce (ration 1:1) in many recipes, so I like to keep this on hand!
  • Coconut milk (full-fat and light): Skim the cream off full-fat cans to make dairy-free whipped cream, or use light coconut milk to add a lot of creaminess to soups or smoothies.
  • Low-sodium vegetable broth or bouillon: Instant flavor for so many dishes!
  • Larabars: A few flavors of Larabars are paleo. These are great to keep on hand for when the snack cravings hit!
  • Tomato paste: adds a lot of flavor without a lot of fancy spices or sauces

Refrigerator Staples

Condiments and Sauces

  • Dijon mustard: Adds a bit of spicy intensity to dishes. Even if you don’t like mustard (like me), this is an important one to have for general cooking.
  • Tahini: Made from sesame seeds, this is a potent little sauce that I incorporate into Asian dishes and baked goods alike.
  • Sriracha or chili garlic sauce: Does this one need an explanation? Spice is a necessity in my kitchen. If sriracha isn’t your thing, chili-garlic sauce is a close contender.
  • Coconut Aminos: This is a sauce made from coconut sap that is interchangeable with soy sauce or tamari!
  • Salsa: Because sometimes chips and salsa for dinner is just what’s gonna to happen.

Alterna-milks and Dairy

  • Almond milk: Lower in calories and saturated fat than soy and cow’s milk, but a bit lower in protein.
  • Ghee: Clarified butter without the milk proteins, making it suitable for paleo cooking.
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