Darshana Thacker Wendel

Beets give this cranberry-orange sauce a vibrant magenta hue. Use leftover sauce to top pancakes or oatmeal, and as an alternative to jam in PB&J sandwiches; it will keep for a week.

Fall colors shine through in this sweet and tangy Roasted Carrot and Fennel Salad with homemade dressing. The carrots and fennel can be roasted a day ahead and refrigerated in the bowl used to mix the dressing: They’ll soak up the dressing flavor as they chill.

This vegan casserole is plant-based comfort food at its best: a creamy, savory mix of beans, rice, veggies, and a cheesy sauce that will have them coming back for seconds and thirds. 

See who at the table can guess the secret ingredient of this heavenly vegan mousse pie: acorn squash. For best results, give the pie plenty of time to chill in the refrigerator so that it has time to set. Tip: To make this pie gluten-free, be sure to use certified gluten-free rolled oats.

Corn butter is a plant-based sensation, and with good reason: It’s a sweet and creamy easy-to-make vegan alternative to butter that isn’t overly processed or high in fat. Agar powder, a seaweed-derived alternative to gelatin, helps to bind the ingredients while keeping things light. Look for agar powder in the baking aisle next to jello […]

The following recipe is a sneak peek from our new cookbook, Forks Over Knives: Flavor! Find more exclusive recipes from the recently released book here. Chimichurri is an Argentinian condiment made by blending fresh herbs and other seasonings—no cooking involved. It’s traditionally served as a dipping sauce for empanadas. I sometimes add kale to this recipe, which adds another […]

Thai curries are wonderful because they have a wide range of flavors brought together with a nice creamy sauce, which is usually coconut milk–based. I find that soy or almond milk is lighter and fresher-tasting than coconut milk. I make my own red curry paste for these Thai Red Curry Noodles, but you can use […]

The following recipe is a sneak peek from our new cookbook, Forks Over Knives: Flavor! Find more exclusive recipes from the recently released book here. Many years ago, when I lived in India, a group of visiting Iranian friends made a Persian-themed dinner that included this stew. I loved the flavor of saffron with the yellow split peas, and […]

A hearty mixture of chickpeas, butternut squash, and rice forms the base of this plant-based take on a lunchroom classic, and the bread crumb coating adds a satisfying crunch. These vegan mozzarella sticks make for a kid-friendly side dish that adults will have a hard time resisting. For best results, dry the squash, chickpeas, and […]

When you have fresh pita bread on hand—or any other flatbread, for that matter—homemade pizza is just minutes away. Topped with a tasty corn and black bean combo, these Tex-Mex pita pizzas are assembled after the pita crusts have been crisped in the oven so they won’t get soggy. We’ve kept the topping mild so […]

With the look, taste, and texture of a creamy cheese sauce, this vegan cheesy sauce recipe is pure genius. Nutritional yeast and miso paste give the potato-cauliflower base a distinctly cheesy flavor, while mustard and vinegar add tang and ground turmeric lends an appetizing golden color. Use the sauce in any dish that calls for […]

One of our favorite recipes from the Forks Over Knives Family cookbook, these stacked vegetable sandwiches get extra flavor from a puréed Cilantro Chutney that’s laced with cumin and jalapeño. Because they keep well in the heat, these tasty sandwiches are perfect for summer picnics and backyard parties.