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

Lentil and Rice Loaf

This flavorful lentil loaf is perfect for anytime you want a hearty main dish. It can be made with fresh or dried…

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Pumpkincredible Hummus

A creamy, lightly smoky hummus with the brilliant flavor and color of pumpkin! This dip recipe is gluten-free and soy-free. Beans Note:…

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Vegan Empanadas with Curried Potato and Chickpeas

Empanadas are wonderful for entertaining because the deliciously flaky turnovers are easy to serve and can be eaten out of hand—no silverware…

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Curried Millet Cakes with Creamy Red Pepper Coriander Sauce

Millet, one of the oldest cultivated grains, is quick cooking and takes on the flavor of whatever spice you cook it with….

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Ratatouille Baked Penne

This saucy vegan ratatouille goes from the stove top to the oven in the same pan. If you don’t have an oven-safe…

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Potato and Onion Bake with Rosemary and Tomatoes

This simple dish of roasted potatoes and tomatoes has amazing flavor and is easy to throw together.

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Crispy Roasted Acorn Squash

Breaded, twice-roasted, and infused with the flavors of rosemary and balsamic vinegar, these crispy chunks of acorn squash make a perfect side…

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Polenta with Pears and Cranberries

This polenta recipe is one of my favorites! For this recipe use the ripest pears you can find on the market—Bosc, Asian,…

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Roasted Vegetable Breakfast Hash

Enjoy this colorful mustard-infused hash on its own or, for extra heartiness, serve over cooked farro or wheat berries. Spread leftover hash…

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Red Cabbage Salad with Orange, Cranberries, and Walnuts

This rainbow-hued salad is a treat for the eyes and the taste buds. The salad develops its delicious flavor as it sits,…

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Classic Dijon Dressing

A gourmet dressing for when I long for the flavors of the French countryside, this golden blend adds life to any raw…

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Peanut Butter Caramel Apples

Bring those fond memories of state fairs and fall festivals back to life—or make some new autumn memories of your own—with a…

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