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

Strawberry-Mint Salad with Easy Maple-Dijon Dressing

Sweet and herbal, tender and crisp—this simple strawberry-mint salad has so much going for it. Chopped red onion adds tanginess to the…

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Purple Potato Croquettes with Kale Salad

Vibrant purple potato croquettes turn a simple salad into a rainbow-hued feast. Hearty spuds are boiled and pressed through a ricer so…

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Braised Cipollini Onions with Spring Pea Puree

While it might sound strange to eat onions whole, small cipollini onions are a delicious treat that have a much milder, sweeter…

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Chickpea Wraps with Homemade Spinach Tortillas

Gobble up one of these wholesome chickpea wraps when you’re craving something fresh, filling, and full of flavor. While you’re welcome to…

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Quinoa Broccoli Bowls with Roasted Beets

We know beets can be a controversial ingredient: Some say they taste like dirt; others say they’re nature’s candy. No matter where…

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Refreshing Vietnamese Noodle Salad

Tender brown rice noodles and chewy black rice (aka forbidden rice) make this Vietnamese noodle salad supremely satisfying. The subtle spice of…

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Curry Chickpea Lettuce Wraps

Need a healthy, hunger-busting lunch recipe that will keep you full until dinnertime? These delightful chickpea wraps will do the trick. Each…

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Mediterranean Tacos with Spicy Roasted Cauliflower

Can’t decide whether you want a Mexican or Mediterranean meal? This tasty fusion recipe gives you the best of both worlds. Start…

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Smoky Vegan Stuffed Mushrooms

Melt-in-your-mouth mushroom caps are stuffed with a smoky, savory mixture of mashed beans and grilled veggies to create the perfect party appetizer…

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Provençal Stuffed Onions with Lentils, Quinoa, and Kale

Never eaten a whole onion before? You’re missing out. While it might sound a little strange at first, baking onions mellows out…

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