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

Summer Pasta Bowls with Grilled Veggies and Cashew Cream Sauce

Not sure what to do with the straggler ingredients in your pantry and freezer? Whip up this satisfying summer bowl for a…

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Cucumber and Glass Noodle Salad

This easy chilled noodle salad is the perfect light meal to devour on a hot day. If you like, you can substitute…

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Vegan Sisig

Traditionally, sisig is a pork-heavy Filipino dish featuring spicy, sour, and citrusy flavors that blend together into a mouthwatering aroma. In this…

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Grilled Pineapple Pie

Grilling fresh pineapple takes it from delicious to divine, and this healthy pineapple pie showcases the tropical fruit in all its glory….

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Old-Fashioned Potato Salad with Vegan Mayo

Tofu does double duty in this enticing vegan potato salad as both the base for a creamy dressing and a stand-in for…

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Grilled Corn Salad with Jalapeño Dressing

Imagine munching on this colorful grilled corn salad on a hot summer day when you’re craving something light, refreshing, and full of…

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Grilled Summer Squash with Seasoned Bread Crumbs

This scrumptious summer squash recipe gives the backyard grill staple a glow-up with a crunchy coating of seasoned bread crumbs. Simply slice…

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Vegan Pasta Fagioli

Pasta fagioli is a traditional Italian dish that combines pasta and beans in a flavorful, tomato-forward broth. It’s great for clearing out…

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Warm Spiced Eggplant Salad

You’ll love this saucy, Ethiopian-spiced eggplant and tomato salad that eats like a dip. Slowly sautéeing the veggies helps release their juices…

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Orzo-Stuffed Tomatoes with Pesto Fluff

Campari tomatoes are larger than cherry tomatoes, but smaller and rounder than romas—which make them perfect for stuffing. Each juicy sphere is…

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