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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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'Sneaky Greens' Pasta Bake

Looking for a new way to get more greens into your diet? Sneak them into this delicious pasta bake! Made with broccoli, spinach and peas, it's loaded with flavour, and hidden green goodness!

Prep Time: 20 Minutes
Cook Time: 30 Minutes
Yield: Serves 4


One day, we had a real craving for mac and cheese. But we also really, really needed to pack some green veggie goodness into our dinner. The result was this: whole wheat pasta baked with a super savoury and flavourful sauce based on blended greens. Topped with crunchy seasoned breadcrumbs, you and your kids will never suspect just how healthy this meal is! 

This dish is best eaten as soon as it's made, so that the breadcrumbs stay crunchy, and the pasta retains some bite. If you want to give the sauce a little kick, add 2-3 teaspoons of your favourite hot sauce, or 1/2 a teaspoon of red pepper flakes to the sauce mix.

To make this recipe soy-free, use unsweetened almond milk in place of soy milk.


  • 500g whole wheat or brown rice pasta (penne, rigatoni, spirals, etc.)

For the sauce:

  • 400g (15oz.) broccoli florets
  • 180g (6.5oz.) frozen spinach, thawed
  • 2/3 cup frozen peas, thawed
  • 3/4 cup low sodium vegetable broth
  • 2/3 cup unsweetened soy or almond milk
  • 1/2 tsp. dried thyme
  • 1/4 tsp. dried basil
  • 2 tsp. lemon juice
  • 1 clove garlic, peeled and minced
  • 1/4 cup nutritional yeast flakes
  • Freshly ground black pepper, to taste

For the topping:

  • 1 cup whole wheat breadcrumbs
  • 2 tbsp. chopped fresh parsley
  • 1/4 tsp. dried garlic granules
  • 1/4 tsp. dried oregano


  1. Steam broccoli florets until tender. Place in a blender with all remaining 'sauce' ingredients and blend until smooth. Add more water as necessary if the sauce is too thick..
  2. Preheat oven to 180°C / 375°F. Combine all 'topping' ingredients in a mixing bowl, stir to combine, and set aside.
  3. Cook pasta in a large pot of boiling water, for 1-2 minutes less than instructed on the packet, then drain thoroughly. You want the pasta to be slightly underdone, as it will continue to cook in the oven. Return pasta to the cooking pot, add the green sauce, and stir until pasta is evenly coated.
  4. Pour pasta into a large ovenproof baking dish. Spread breadcrumb topping evenly over the top. Bake for 15-20 minutes, until topping is golden brown and the sauce has thickened. Serve immediately.