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

Roasted Red Pepper and Tomato Bisque for Two

This smooth, tangy soup is made with everyday ingredients but packed with special-occasion flavor. Simply simmer diced tomatoes, jarred roasted red pepper,…

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Secret Ingredient Vegan Ranch Sauce

Creamy, tangy, and satisfying, this healthy vegan ranch dressing pairs perfectly with Buffalo cauliflower, steamed artichokes, savory salads, and crudités. The secret…

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Spicy Thai Cabbage and Rice Salad with Sweet Potatoes

This eclectic dish puts an adventurous twist on traditional Thai flavors. Each plate starts with a base of warm mashed sweet potatoes…

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Roasted Eggplant and Buckwheat Groats Fattoush

Fattoush is a popular Middle Eastern bread salad made with baked or fried pita chips. In our version, eggplant and bell peppers…

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Vegan Hash Brown Casserole with Tempeh Crumbles

Welcome to the hash brown casserole of your dreams. This ultra-savory breakfast bake is seasoned to perfection with a delicious blend of…

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Instant Pot Cabbage and Potato Soup with Pickled Veggies

A classic potato and cabbage soup gets a refreshing upgrade in this delectable Instant Pot recipe. Quick-pickled vegetables top each serving with…

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Roasted Beet Falafel with Chile-Lime Tahini Sauce

Easy to whip up and delicious to snack on, these herbaceous beet and chickpea falafels make for an eye-catching appetizer. Roasting the…

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Mini Vegan Mac and Cheese Casseroles

Potato flour, nutritional yeast, and roasted red peppers form the base of a surprisingly cheesy dairy-free sauce in these mini vegan mac…

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Moutabal (Eggplant Dip)

Lebanese-style moutabal is a delicious eggplant dip that’s best served alongside pita bread wedges, fresh veggies, or oil-free falafels. While some recipes…

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Sweet Potato Poppy Seed Dressing

Berries and balsamic vinegar bring a touch of tartness to this naturally sweet dressing that pairs well with citrusy salads. Blended sweet…

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