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

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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Mango Salsa

We use this tropical salsa on our Polenta with Black Beans, and it is also a great condiment for other Mexican recipes….

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Chipotle Corn Salsa and Baked Tortilla Chips

This is my all-time favorite salsa. It has a smoky flavor and is kid-friendly and great as a dip. You can also…

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Everything Muesli

Make your own healthy muesli with freeze-dried fruit, nuts, and whole-grain flakes and puffs. Serve this colorful homemade cereal with unsweetened plant…

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Chestnut Soup

A few years ago my friend Elizabeth served this soup for Christmas dinner, and she made it vegan for me. I thought I had…

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Rustic Bread Bowl with Sun-Dried Tomato and Asparagus Dip

A no-knead, homemade vegan bread bowl doubles as both the serving vessel and the dippers for a very flavorful, creamy vegan dip….

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White Beans with Greens, Garlic and Tomato

You get the colors of the Italian flag, along with fresh flavors in this dish.

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Vegan Potato Scramble with Hot Chile Sauce

This hearty dish is easy to prepare ahead of time which makes it an ideal holiday breakfast dish and a good option…

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Tom’s Plant-Based “Fried” Rice

My friend Jake was unable to obtain a standard life insurance policy because he was overweight, and at a high risk for…

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Vegan Chickpea Chili on Baked Potatoes

At a deli one afternoon, I ordered a tomato-vegetable soup and a baked potato. When I received the two items, they looked…

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Butter Lettuce and Green Pea Salad

This colorful, refreshing butter lettuce salad is a serious crowd-pleaser that pairs perfectly with our Cilantro-Cashew Dressing. To make it a heartier…

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Julieanna’s Stuffed Acorn Squash

*Original recipe by Julieanna Hever, MS, RD, CPT

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