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

Waffled Hash Browns with Spicy White Beans

This creative take on classic hash browns is the perfect savory dish to serve at your next brunch gathering. Shredded carrots and…

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Vegan Apple Pie

This vegan apple pie is fruity, crumbly, and oh-so-delicious. It all starts with an oat-based crust that harnesses the sticky sweetness of…

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Rice Vermicelli Bowls with Bok Choy and Adzuki Beans

This scrumptious one-pot recipe is packed to the brim with fresh ingredients to create a soupy noodle dish that’s similar to Vietnamese…

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Masala Simmer Sauce

This simple masala sauce is a vegan take on an Indian classic that you can use for simmering all sorts of vegetable…

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Cinnamon Apple Quesadillas

Halfway between a savory snack and a sweet treat, these quesadillas are a delicious way to get in your apple-a-day. Stew together…

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Rainbow Veggie Salad with Creamy Harissa Dressing

Don’t let the simplicity of the ingredient list fool you: The juxtaposition of the bold, spicy harissa dressing and fresh, crunchy produce…

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Cardamom Roasted Carrots with Pomegranate Seeds

A feast for the eyes as well as the stomach, these gorgeous jewel-tone carrots are perfect for impressing guests during a Thanksgiving…

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Sweet Potato Spoon Pudding

This swoon-worthy sweet potato pudding is impossibly fluffy and perfectly seasoned with the flavors of fall. Apples add natural sweetness to the…

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Cranberry-Kumquat Chutney

Basic cranberry sauce gets a zesty makeover with kumquats that add a pop of orange color and a hint of citrus to…

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Thanksgiving Tabbouleh Salad

This succulent tabbouleh salad combines the best flavors of fall with a Middle Eastern classic to create a fusion dish that will…

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Vegan Chile Relleno

Chile relleno is an iconic Mexican dish, and this plant-based twist pays homage to the traditional flavors without using eggs or cheese….

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