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

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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10-Minute Sage and Mushroom Tartine

Tartines are French open-faced sandwiches that feature thick slices of crusty bread piled high with delicious toppings. This 10-minute recipe utilizes the…

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Vegan Galette with Caramelized Onion and Vegetables

Galettes, a type of rustic French tart, may look like something you’d buy from a fancy boulangerie, but they’re actually quite easy…

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Lentil and Spinach Soup

Fresh herbs, zesty lemon, and spicy red pepper flakes deliver a trifecta of tastiness in this nourishing spinach soup. Nutrient-dense lentils add…

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Toni Okamoto’s Sopa de Fideo

Sopa de Fideo, also called Sopita by my family, is a soup that my grandma used to make for me when I…

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Spinach Tabbouleh Salad with Watermelon Radish

With hearty beans and colorful veggies, this scrumptious spin on tabbouleh offers main-course treatment to the classic Middle Eastern side dish. The…

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Oil-Free Baba Ghanoush

Baba ghanoush is a Middle Eastern dip made with cooked, mashed eggplant, creamy tahini, and zesty lemon juice. Traditional recipes call for…

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Ethiopian Collard Greens and Chard

Collard greens sautéed in clarified butter and spices is a classic Ethiopian side dish. Our plant-based riff is free of added fat…

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Vegan Palacinky (Czech Sweet Crepes)

This famous Czech dessert is traditionally made with eggs, milk, and oil, but our vegan, oil-free version is packed full of delicious…

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Sweet Spinach and Berry Salad

The slightly sweet flavor of spinach pairs well with ripe, juicy fruits in this delectable 15-minute salad. Layers of lush berries, bright…

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