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

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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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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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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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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Blooming Tomatoes with Couscous Pilaf

Slicing large tomatoes in a grid pattern creates a beautiful blooming effect that’s perfect for stuffing with curry-spiced couscous. The fragrant pilaf…

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Good Morning Bangkok Salad

Many people find the idea of eating salad for breakfast surprising, but in southern Thailand khao yam is a popular dish for…

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Grilled Black Bean Veggie Burgers

Become the burger boss at your next plant-based BBQ with these drool-worthy black bean veggie burgers. The nutrient-dense patties are seasoned with…

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Grilled Summer Veggie Wraps

If you thought lettuce cups weren’t filling enough to be served as a main course, think again: These hearty veggie wraps feature…

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Jambalaya-Style Collard Wraps

Get classic Cajun flavors wrapped up in the South’s favorite leafy green when you make a batch of these scrumptious collard wraps….

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Veggie Potluck Pasta Salad

This potluck-worthy pasta salad is guaranteed to wow a crowd. Whole wheat shells are slathered in a creamy cashew-based sauce that gets…

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