Whole-Food, Plant-Based (WFPB) Recipes from Forks Over Knives
Eggplant Cannelloni with Bravo Tomato Sauce
Cannelloni are round pasta tubes. In this recipe, I substitute rolled eggplant for the pasta. Select eggplants that are heavy for their…
see recipeOven-Baked Chickpea Ratatouille
This dish is much like ratatouille in appearance, but using chickpeas and an original spice combination. The flavors are complex and the…
see recipeCurried Tomato Lentil Soup (Shorba Addis)
This recipe is based on an Ethiopian soup with a rich, deep curry flavor and complex textures. It’s easy to make in…
see recipeChana Masala Burgers
These delicious homemade veggie burgers are inspired by a classic Indian dish starring chickpeas in a spicy tomato gravy. Mango powder, also…
see recipeQuinoa-Stuffed Tomatoes with Spicy Cilantro Pesto
The filling for this dish tastes great baked in a ripe, juicy tomato, as in this recipe. Feel free to try the…
see recipeKale and Sweet Potato Salad with Dried Cranberries
This simple kale salad recipe delivers big on flavor. Steamed sweet potatoes, cranberries, and cashews bring an array of colors and textures….
see recipeEasy Vegan Baked Beans
When homemade barbecue sauce is in the refrigerator, this dish can be brought together in minutes. The barbecue sauce is what makes…
see recipeRice Salad with Fennel, Orange, and Chickpeas
The mild anise-like flavor of fennel is well balanced by the citrus in this hearty salad. From Forks Over Knives – The…
see recipeRuby Red Grapefruit Granita
Juicy red grapefruit brings complex flavor to this sparkly granita. For best results when making this frozen dessert, look for grapefruits that…
see recipeBasic Polenta
Also known as mush, or gruel, this grain dish was once considered peasant food, but it has enjoyed a popular resurgence in…
see recipeFan Favorites
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