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

Apple, Grapefruit, Pomegranate Salad

This refreshing salad does not need any dressing or seasoning. You can substitute oranges for the grapefruit, if you like.

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Curried French Lentils

This is one of my favorite go-to meals. It’s easy to prepare, all in one pot, and is very flavorful and satisfying….

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Falafel Waffles with Tomato Salad and Tahini Sauce

These chickpea-based waffles taste like a lighter version of falafel and get beautifully crispy on the outside but stay tender on the…

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Quick and Easy Thai Vegetable Stew

This delicious Thai stew is a perfect dinner to serve to last-minute guests, but don’t only save it for them—this will hit…

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Quinoa Primavera

This colorful quinoa will make you say quin-wow! Jam-packed with loads of yummy veggies, this dish makes a one-pot meal that packs…

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Pumpkin and Anasazi Bean Stew

Anasazi beans are similar to pinto beans but have a richer flavor. They are considered an heirloom bean and are not readily…

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Open-Face Vegan Banh Mi Sandwiches

Bahn mi sandwiches originated in Vietnam and often contain layers of meat and egg-based mayonnaise, but this vegan version packs just as…

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Oil-Free Scallion Pancakes with Spicy Soy Sauce

Savory scallion pancakes are a popular street food in both Korea and China. Their crisp-on-the-outside and chewy-on-the-inside texture is great for sinking…

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Quinoa Pilaf Primavera

Garlicky, herbal, and piled high with freshly grilled veggies, this delightful quinoa pilaf is a summer BBQ recipe for the books. Aromatic…

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