Whole-Food, Plant-Based (WFPB) Recipes from Forks Over Knives

Homemade Vegan Sopes with Refried Beans

A traditional dish in Mexican cuisine, sopes are like very thick corn tortillas with slightly raised edges that hold in a tasty…

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Caribbean Loaded Sweet Potatoes

Switch up your standard stuffed sweet potato with this Caribbean-inspired recipe that brings the tropics directly to your taste buds. After the…

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Sweet and Spicy Air-Fried Brussels Sprouts

If you haven’t noticed, we’re in the midst of a full-on Brussels sprouts renaissance where these little green gems are finally getting…

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Vegan Korean BBQ Bowls with Shishito Peppers

These delightful vegan Korean BBQ bowls expertly bring together different flavors, colors, and textures to create an incredible meal. It all starts…

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Cherry Oat Snack Balls

Feeling that afternoon slump? Keep a batch of these cherry oat snack balls on hand to boost your energy levels and ensure…

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Loaded Vegan Chalupas with Chipotle Queso

Chalupa is a Spanish word for boat, and these crispy, queso-filled wraps are some of the tastiest-looking boats we’ve ever seen! While…

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Tangy Cabbage and Apple Sauté

Need a quick and tasty side dish to brighten things up at your next plant-based barbecue? This five-ingredient cabbage and apple sauté…

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Healthy Salsa Verde Taco Casserole

Homemade salsa verde—a tantalizing blend of savory tomatillos, spicy jalapeño, herbal cilantro, and tangy lime juice—transforms simple pantry staples into a mouthwatering…

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Layered Black Rice Salad

Be prepared for an abundance of “oohs” and “aahs” when you present this multicolor black rice salad at your next dinner party….

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