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

Green Goddess Dip

This emerald-green, herb-infused dip makes a nice, light complement to fresh veggies. Serve it with crudités such as sliced cucumbers, sugar snap…

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Faux Parmesan

Always have this delicious topping on hand in your fridge to sprinkle on chili, soups and stews. It’s also delicious on steamed…

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Freezer-Friendly Oatmeal Cups with Berries and Toasted Almonds

Don’t worry: Though these fruity oatmeal cups take six hours to set in the freezer, they require just 15 minutes of active…

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Brussels Sprouts, Sweet Potato, and Balsamic Pizza

Mashed sweet potato takes the place of tomato sauce in this rustic plant-based pizza topped with roasted Brussels sprouts. While the pizza…

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Peachy-Orange Arugula Salad

This simple, juicy salad is the perfect summer side dish. Double down on peachy flavor with a mix of raw and grilled…

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Nectarine and Blueberry Salsa

This sweet-and-savory fruit salsa is a treat for the eyes. Its mildly spicy flavor pairs perfectly with crisp chips and cucumber slices,…

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Tomato Tamarind Chutney

Sweet and tangy, chutney is the perfect complement to Indian curries, and we love this version made with tomato and tamarind. You…

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Polenta Curry

This nourishing Polenta Curry is perfect for a chilly night or anytime you’re looking for a hearty, starchy stew. Polenta—i.e., coarsely ground…

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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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Herbed Instant Pot Rice Pilaf

Loaded with veggies and fresh herbs, this Instant Pot rice pilaf is subtly sweet, totally satisfying, and one of the easiest dishes…

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