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

White Bean and Vegetable Soup

This is another great meal because if I don’t have one ingredient, I know there’s an easy substitute in my fridge. This…

see recipe

Tortilla Soup

Many traditional Mexican dishes are easy to adapt to a fully plant-based diet. This tortilla soup is a great example. Whenever I cook it, the whole house fills with a delightful aroma, a hint of the robust and delicious flavor that is on the way.

see recipe

Whole Grain Stuffing with Pecans and Currants

Toasted pecans and currants are a nice change on this traditional holiday recipe, which is perfect for a vegan Thanksgiving feast. The…

see recipe

Bravo Tomato Sauce

The combination of fresh and packaged tomatoes gives this sauce the right flavor and consistency. If only fresh tomatoes are used, the…

see recipe

Thai Noodle Soup

Once the ingredients are prepped for this soup, the dish comes together quickly. Sautéing the vegetables first shortens the stewing time, so…

see recipe

Jackfruit Jambalaya

This vegan version of the classic Louisiana Creole stew features young jackfruit in brine, which you can find in Asian groceries and…

see recipe

The Best Broccoli Slaw

If you’re tossing your broccoli stalks in the compost pile, you’re seriously missing out. Their tender texture and earthy sweetness make them…

see recipe

Tempeh Nacho Salad with Creamy Chipotle Dressing

Halfway between a plate of loaded nachos and a taco salad, this drool-worthy dish is perfect to serve on Taco Tuesday (or…

see recipe

Delicata Squash and Roasted Cabbage Stew

This hearty winter stew is full of German-style flavors that will warm your belly on a cold night. Bright yellow delicata squash…

see recipe

Grapefruit Nice Cream with Maple-Pecan Skillet Granola

This pretty-in-pink nice cream gets its rosy hue from grapefruit and strawberries to create a decadent dessert that’s equal parts creamy and…

see recipe
Copy link
Powered by Social Snap