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

Red Curry Noodle Soup

Lots of noodles, crisp-tender veggies, and nicely spiced broth combine for a springtime pleaser. For less spice, use less curry paste and…

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Vegan Sweet Potato Waffles with Apple-Date Slaw

An easy apple and date fruit slaw takes these naturally sweet waffles to the next level. On busy mornings, heat leftover waffles…

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Millet in Coconut Curry

With fresh herbs and spices, and chopped asparagus, leek, and date, this Millet in Coconut Curry packs a lot of flavor and…

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Quick Black Bean Tostadas

Toasted tortillas topped with flavorful black beans and fresh vegetables make a quick and delicious light meal. This is also a great…

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Instant Pot Kidney Bean Dal

Rajma, or kidney bean dal, is a popular stew in North India. The kidney beans are cooked for hours to create a…

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Green Apple Coleslaw

Move over, cabbage: Apples make for a deliciously crunchy coleslaw in this fresh take on the classic lunch side. Featuring red grapes…

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Red Lentil Loaf with Smoky Tomato Sauce Recipe

Infinitely healthier than meat-based meatloaf and just as delicious, this savory vegan meatloaf recipe makes a welcome meal on a chilly night….

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Cannellini Bean, Kale, and Orzo Soup

The homemade vegetable broth gives this vegan cannellini bean soup a beautiful golden color and fresh taste. The cannellini beans—smooth and slightly…

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Vegan Double Chocolate Instant Pot Cake

Multicookers such as the Instant Pot aren’t just for soups and stews: They can make delectable, luscious desserts, too. This incredibly moist…

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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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Homemade Oil-Free Vegan Pizza Dough

Here is your go-to recipe for an easy-to-work-with vegan pizza dough that makes tender and tasty oil-free crust. Use this super-quick crust…

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