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

Yuca and Kale Salad

The tropical root vegetable yuca (sometimes labeled as cassava) adds satisfying starchiness to this chopped salad. Jalapeño adds a touch of spiciness;…

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Mixed Beans and Root Vegetable Stew

This is almost a chili—except that there are more root vegetables than beans. If you want to make it into a chili,…

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Watermelon-Kiwi Ice Pops

Made with just two ingredients and zero added sugar, these pretty ice pops are sweet, tangy, and truly refreshing. Use the deepest-red…

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Roasted Cauliflower and Sweet Potato Soup

One spoonful of this hearty soup will warm you up from the inside out. Roasting the vegetables with curry powder adds a…

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Hearty Vegan Red Bean Chili

This vegan red bean chili is bursting with fresh produce, hearty kidney beans, and delicious smoky spices that will amp up your…

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Middle Eastern Pita Pocket Sandwiches

Creamy hummus and sumac-spiced veggies give these sandwiches a distinct Middle Eastern flare, especially when drizzled with or dipped in the homemade…

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Summer Squash Veggie Skewers Over Edamame Quinoa

These colorful squash skewers are paired with quinoa and edamame for a robust and delicious summer dinner. Slices of zucchini, bell pepper,…

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Gājjar No Halvo Baked Oatmeal

Gājjar no halvo, also known as gājjar kā halwā, is a carrot-based dessert made of grated carrots slowly cooked in milk and…

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Orzo Salad with Kale Ribs

Kale ribs are often discarded during the cooking process because they’re tougher than the tender leaves. Instead of throwing them in the…

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Air-Fryer Sweet Potato and Kale Calzones

It’s hard to believe that these vegan calzones are free of animal products and oil. A cheesy sauce coats the tender veggie…

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Roasted Asparagus with Tarragon and Balsamic

Miso paste adds complex umami flavor to this roasted asparagus side dish. Cut the bell pepper, asparagus, and scallions into similar-size pieces…

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