Darshana Thacker Wendel

A whole-food, plant-based diet is not expensive. In fact, plant-based staples such as brown rice, potatoes, and beans are some of the cheapest—and healthiest—ingredients in the supermarket. To prove that you can eat plant-based on a budget, this one-week vegan meal plan shows you how to build a week’s worth of delicious meals and snacks […]

This fresh, colorful spin on sushi swaps traditional rice for Moroccan couscous, giving the rolls a light, fluffy texture that pairs beautifully with crisp vegetables. Soak dry couscous in hot vegetable broth with a splash of vinegar for extra flavor. While it steeps, slice your veggies and whisk together tahini, tamari, and a little water […]

This Vegan Instant Pot Mac and Cheese offers all the comfort of traditional mac and cheese with none of the cholesterol, and you can have it on the table in just 30 minutes. To reheat any leftovers, preheat the oven to 350°F. Add a little water or unsweetened, unflavored plant-based milk and stir to loosen […]

This simple, juicy salad is the perfect summer side dish. Double down on peachy flavor with a mix of raw and grilled summer peaches tossed together with orange supremes, rosemary, lime, and arugula.

Mujadara is a Middle Eastern medley of lentils, rice, and caramelized onions. This version uses bulgur wheat instead of rice. Add roasted vegetables, chopped lettuce, and homemade tahini sauce for a hearty meal in a bowl. Tips Optional oil: This is a Forks Flex Recipe, which means it includes a small amount of optional oil. […]

A creamy vegan dressing coats potatoes and pasta in this meal-worthy pasta salad. Hearts of palm and artichoke hearts add a nutty richness. You can substitute dill with an equal amount of any other fresh herbs, such as basil, cilantro, or parsley. Tips Optional oil: This is a Forks Flex Recipe, which means it includes […]

The air fryer bakes individual-size pizzas in half the time of the oven, making it a great option for after-school snacks or a meal for one or two people. It’s smart to make partially baked (“par-baked”) crusts to keep in the freezer, with a sheet of parchment or waxed paper between them, for quick pizza […]

Five ingredients and 10 minutes of prep time are all you need to whip up a batch of these wholesome, naturally sweet banana oat cookies. Grab that ripe banana from the fruit bowl and mash it with dates. Then, stir in rolled oats, warming cinnamon, and vanilla extract to form a sticky mixture. After baking […]

Spiced butternut squash blended with nutritional yeast and a little plant milk makes a delightfully rich and “cheesy” sauce for pasta and broccoli. Pumpkin, acorn squash, or delicata squash will also work in this recipe. Tips Gluten-free: To make this recipe gluten-free, choose a whole grain gluten-free pasta. Optional Oil: This is a Forks Flex […]

This vibrant, colorful forbidden rice bowl is a delight to behold and to dig into. Quick-pickling the cabbage is easy and adds tons of tangy flavor. A creamy homemade miso-ginger dressing tops off the medley of veggies and grains. Stock your freezer with bags of mixed vegetables and shelled edamame so you can make these […]

This hearty microwave meal uses just six pantry staples to create a mouthwatering dish full of good-for-you ingredients. Chunks of tender potato are mixed with red kidney beans, refreshing pico de gallo salsa, and smoky spices to bring Southwestern flair to some plant-based basics. Feel free to add extra salsa, frozen veggies, or a sprinkling […]

Sweet summer peaches play a starring role in this homey, old-fashioned, vegan peach cobbler that tastes best when served warm. To make the oat flour for the topping, pulse rolled oats in a food processor until they’re ground to a powder-like consistency. No fresh peaches on hand? No problem: Simply substitute thawed frozen peaches. Vegan […]