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

Healthy Creamy Pasta with Veggies and Chickpeas

In this recipe, pantry basics are transformed into a scrumptious pasta dish that features a creamy cashew sauce, succulent vegetables, and hunger-busting…

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Grilled Summer Squash Pasta Salad

This summer squash pasta salad is fresh, light, and flavorful—everything you want in a quick and easy meal that highlights seasonal produce….

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Spicy Corn and Tomato Salad

Perk up a picnic or afternoon barbecue with this refreshing corn and tomato salad. The juicy kernels are tossed with tangy scallions,…

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Taco Lettuce Wraps with Melon Salsa

Fresh and filling, these taco lettuce wraps infuse chewy quinoa and hearty pinto beans with your favorite Mexican flavors to create a…

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Dilly Vegan Macaroni Salad

With a hint of sweetness from diced apple, this dill-infused dish strikes the perfect balance between a potato salad and pasta salad….

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Fajita Pasta Salad

Red lentil noodles give extra color to this festive pasta salad, which borrows its zesty flavors from fajitas, a Tex-Mex dish of…

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Vegan Ube Ice Cream

Ube, aka purple yams, are a popular ingredient in Filipino cuisine and make for an eye-catching treat that instantly brings a smile…

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Lemon and Dill Mashed Potatoes

These comforting, creamy spuds are an excellent side dish when you’re trying to impress a group of guests. The mashed taters are…

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Celeriac Steak Asada with Black Bean Quinoa

Celeriac has a meaty texture and neutral flavor, which makes it ideal for cutting into steaks that absorb your favorite seasonings. In…

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Chocolate Vegan Flan

This eggless chocolate flan recipe is a surefire winner for your next fiesta. Sweet potato puree takes the place of sweetened condensed…

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