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

Healthy Vegan Bananas Foster

Who doesn’t love sweet, cinnamon-dusted bananas that are gooey on the inside and deliciously crisp on the outside? Our healthy bananas foster…

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Purple Potato Croquettes with Kale Salad

Vibrant purple potato croquettes turn a simple salad into a rainbow-hued feast. Hearty spuds are boiled and pressed through a ricer so…

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Southwest Salad Bowls with Quick Mango Salsa

These hearty salad bowls are reminiscent of the beloved seven-layer bean dip you might enjoy as a party appetizer on game day,…

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Vegan Italian Wedding Soup

Like a happy marriage, the flavors in this soup join together in perfect harmony. Traditional chicken stock is replaced by a rich…

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Bursting with Berries Cobbler

When you’re in need of a drool-worthy dessert to wow a crowd, this vegan berry cobbler is the ultimate comfort food. Juicy…

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Orzo Salad with Kale Ribs

Kale ribs are often discarded during the cooking process because they’re tougher than the tender leaves. Instead of throwing them in the…

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30-Minute Chickpea Pozole

Hearty chickpeas stand in for hominy in this spicy, vegan spin on Mexican pozole. Tender yellow squash and hearty carrots add extra…

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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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“No-Tuna” Salad Sandwich

In this vegan version of a tuna salad sandwich, the savory chickpea filling gets extra tang from pickles, red onion, and capers….

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Onion Rings

Onion rings are, not surprisingly, at the top of my craving must-haves list! With salt, onion powder, and a bread crumb coating,…

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