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

Creamy Pasta Primavera

The secret to a great pasta primavera is the right balance of vegetable flavors and textures, plus a killer sauce. This vegan…

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Thai Rice Salad Bowls

This impressive and satisfying rice salad is surprisingly easy to make. Hands-on time is minimal, and it’s served in individual bowls with…

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Air-Fryer Taquitos with Cauliflower and Black Beans

The air fryer cooks these taquitos just right—crunchy on the outside and tender on the inside. When placing taquitos in an airfryer,…

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Israeli Couscous and Kale Salad

Incredibly easy to cook, Israeli couscous does a great job of absorbing the flavors of the herbs and spices in this vegan…

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Veggie Fajitas

Meaty portobello mushrooms, tender bell peppers, and tangy red onions soak up a delicious sauce flavored with Southwestern spices to create an…

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Spaghetti Squash Pho

Traditional Vietnamese pho uses rice noodles to soak up the flavorful broth, but this plant-based remix substitutes tender strands of spaghetti squash…

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Mediterranean Lentil and Spinach Soup

This hearty lentil soup gets its bright flavor from fresh tomatoes and wilted spinach. A colorful array of chopped celery, onion, carrots,…

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Creamy Celeriac Pasta Alfredo

Satisfy your comfort-food cravings with this easy vegan alfredo pasta dish. The creamy sauce features a base of blended celeriac, a relative…

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Mexican Chocolate Brownies

Black beans are a secret weapon of whole-food, plant-based bakers. Blended, they help create a fudgy base for chocolatey treats, such as…

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The Best Oil-Free Hummus

Virtually nonfat, this tasty, oil-free hummus recipe is the healthy antidote to your hummus cravings. You can find a store-bought variation of…

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Black Bean and Sweet Potato Quesadillas

These quesadillas, from Plant-Strong: Discover the World’s Healthiest Diet, are a regular with the Engine 2 plant-strong Hall family. They are simple…

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