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Whole-Food, Plant-Based Recipes from Forks Over Knives

Cranberry Orange Pumpkin Muffins

When organic canned pumpkin is plentiful, I like to make pumpkin spice oatmeal in the morning. One day I was in a…

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Tu-No Casserole (Vegan Tuna Casserole)

This hearty casserole calls for garbanzo beans instead of tuna, and mushrooms instead of the traditional can of salt-heavy Cream of Mushroom…

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Budget-Friendly Shepherd’s Pie

Fluffy golden mashed potatoes blanket a bounty of vegetables in this classic casserole that can warm you up even on the coldest…

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Hasselback Roasted Zucchini

This eye-catching side dish is perfect for summer BBQs or a light lunch when you have excess summer squash lying around. The…

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Homemade Vegan Pesto

Traditionally used as a pasta topper, homemade pesto adds a pop of fresh herbal flavor to lots of different dishes. Try drizzling…

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Twice-Baked Sweet Potatoes

You can teach your family about fusion cooking with this recipe, which features combinations that aren’t necessarily traditional to any one cuisine….

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Savory Tamale Breakfast Bowls

Instant polenta or grits stand in for masa harina in these bowls that get their Southwest flavors from prepared salsa and a…

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Crispy Potato Vegan Cheese Sticks

Loaded with a shockingly mozzarella-like potato cheese, these crispy-on-the-outside, melty-on-the-inside vegan cheese sticks require a little planning ahead, but they are well…

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Polenta and Sweet Potato Mash with Mushroom Sauce

In this mouthwatering dish, juicy cremini mushrooms and blistered cherry tomatoes meld into a hearty base of mashed sweet potato and polenta….

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Caribbean Black Bean Soup with Mango Relish

The mango relish for this Caribbean-inspired soup adds a bright and extra spicy element thanks to the habanero chile. Be careful when…

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Farro, Mushroom, and Leek Gratin

This hearty casserole has all the flavors of holiday dressing. With its creamy sauce, chewy farro, and crispy topping, this gratin is…

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