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

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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Hot Chile Sauce

I created this sauce when I could not easily find a commercially made hot sauce that was oil- and sugar-free—and also tasted…

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Split Pea & Yam Soup

Sweet yams and earthy greens add a new level of excitement to traditional split pea soup. This recipe is very easy to…

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Bulgur-Bean Salad with Tomato Vinaigrette

Bulgur is a delicious, chewy whole grain that’s prominently featured in Middle Eastern cuisine. Here, we’ve paired it with hearty chickpeas and…

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Pineapple Ginger Smoothie

Take your taste buds on a tropical vacation with this cold and creamy concoction that tastes like sunshine in a glass. Blended…

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Easy 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…

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Caribbean Rice

The combination of butternut squash, curry spices, brown and wild rice, and chard gives this dish a unique taste and lots of…

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Three Bean Chili for a Crowd

Chili is an all-American classic with Latin American roots. Every household has its own favorite recipe, and each thinks theirs is the…

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Strawberry Kanten Japanese Jelly Treats

Kanten jelly is a Japanese treat similar to Jell-O, but instead of gelatin, it uses seaweed-derived agar powder to produce the familiar…

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Jelly Doughnut Holes

These delicious no-fry vegan Jelly Doughnut Holes are bite-size bits of bliss. Fill them with as much jam as possible for sweetest…

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Jabba the Hutt Shepherd’s Pie

This delicious vegan shepherd’s pie is going to leave you in awe! And if you’re a Star Wars fan or live with…

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