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

Caldo Verde

Caldo Verde is a Portuguese soup extravaganza of puréed potatoes with simmered kale, spiked with garlic and made hearty with red beans….

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Chewy Lemon-Oatmeal Cookies

The trick to keeping these chewy, flavorful cookies moist is the low-and-slow baking—45 minutes at 275°F—which allows them to bake through without…

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Burrito Bowl

This is our latest favorite meal, often enjoyed outside on our deck on a warm evening. I vary the beans, and also…

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Quinoa-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…

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Spaghetti with Roasted Tomatoes, Chickpeas, and Basil

Roasting vegetables is an easy way to add flavor to a dish, and, yes, you can absolutely do it without added oil—the…

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Easy Thai Noodles

I love Thai food but don’t go out to restaurants for it much anymore because it’s hard to avoid all the added…

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Smoky Little Devils

These tiny stuffed potatoes are absolutely beautiful, and, oh so delicious as hors d’oeuvres or the center part of a meal. Be…

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Adzuki Beans with Kabocha Squash

This recipe may sound a little ho-hum, but it’s actually incredibly delicious. If you prefer a softer, stewier texture, add the squash…

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Mediterranean Vegetable Spaghetti

This pasta dish is the perfect example of delicious simplicity, with its homemade tomato and pepper sauce tossed with brown rice spaghetti…

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Teriyaki Veggie Crunchy Roll Sushi

There is so much more to vegan sushi than cucumber rolls! This recipe is a creative twist on a classic veggie roll,…

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Mushroom and Green Pea Risotto

This creamy risotto is a vast improvement over the traditional dish, as it brings all the creamy texture and cheesy flavor without…

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Rip’s Pasta Primavera

This pasta dish has no bouillon, or any other meat, in it. It’s colorful, hearty, tasty, and a great way to get…

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