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

Split Pea and Chard Soup

This vibrant, vegan split pea soup recipe is one of more than 125 fabulous creations featured in the much-anticipated new cookbook from…

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Lentil “Meatballs” with Marinara

Bread crumbs add a crispy outer layer to these meatless meatballs, which feature a tender medley of lentils, mushrooms, and rice at…

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Pumpkin Risotto Frittata with Mushrooms

The natural sweetness of pumpkin plays well with the savory, earthy notes of fresh mushrooms in this rustic risotto frittata. A cast-iron…

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Cannellini White Bean Sauce

Serve this cannellini bean sauce over kale, greens, salads, grains, or veggies, or use as a spread for sandwiches or as a topping on pizza.

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Mighty Muffins for Mother’s Day

These muffins are the brainchild of my friend Bridget’s brother, Michael, who is an amazing cook. This recipe is great to serve…

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Mini Peach Tarts

Thickened with—surprise—sweet potato and a bit of agar powder, the filling in these summery peach tarts is delightfully light and fresh.

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White Bean and Vegetable Soup

This is another great meal because if I don’t have one ingredient, I know there’s an easy substitute in my fridge. This…

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Grilled Marinated Portobello Mushrooms

Portobello mushrooms are probably my favorite vegan burger. They are easy to prepare and they take on the flavor of whatever marinade…

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Tortilla Soup

Many traditional Mexican dishes are easy to adapt to a fully plant-based diet. This tortilla soup is a great example. Whenever I cook it, the whole house fills with a delightful aroma, a hint of the robust and delicious flavor that is on the way.

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Emerald Hummus Dip with Fresh Herbs

A handful of spinach gives this flavorful spread a lovely bright green hue. Serve it as a dip with carrots, celery, toasted…

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Tempeh Italiano

*Recipe from The Complete Idiot’s Guide to Gluten-Free Vegan Cooking by Julieanna Hever, MS, RD, CPT, and Beverly Lynn Bennett.

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Roasted Tomato Salsa

A friend taught me his family recipe for salsa roja de molcajete, or tomato salsa made in a traditional stone mortar and pestle. I’ve adapted it so it can be made without the mortar and pestle. Roasting the chile and the tomatoes brings out the authentic earthy taste, even without the traditional tool.

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