Whole-Food, Plant-Based Recipes from Forks Over Knives
Potato Enchiladas
Use firm, waxy potatoes (not the mealy baking kind) in this Mexican favorite: Yukon gold, Yellow Finn, or purple potatoes all work…

Enfrijoladas
Enfrijoladas are similar to Sonoran enchiladas, but they’re smothered with a bean sauce instead of a chili sauce, hence the translation “in…

Rice Salad with Fennel, Orange, and Chickpeas
The mild anise-like flavor of fennel is well balanced by the citrus in this hearty salad. From Forks Over Knives – The…

Hearty Vegetable Stew
A classic vegan slow cooker stew filled with delicious root vegetables such as yams, potatoes, turnips and carrots is just what you…

Bravo Tomato Sauce
The combination of fresh and packaged tomatoes gives this sauce the right flavor and consistency. If only fresh tomatoes are used, the…

Eggplant Cannelloni with Bravo Tomato Sauce
Cannelloni are round pasta tubes. In this recipe, I substitute rolled eggplant for the pasta. Select eggplants that are heavy for their…

Oven-Baked Chickpea Ratatouille
This dish is much like ratatouille in appearance, but using chickpeas and an original spice combination. The flavors are complex and the…

Lotsa Vegetable Chowder
You might call this a “corny” chowder instead, because when I tell my two-year-old that I am making my “Heavenly and Heavily…

Kimchi Noodle Salad
Kimchi is a fermented condiment made from any number of vegetables. In this recipe, I like to use a very spicy cabbage…

Cranberry-Orange Biscotti
These biscotti just personify a crunchy holiday treat! Always have a plate of these citrus-scented cookies at the table for guests to…

Fan Favorites
Discover fantastic plant-based recipes for every type of meal or occasion with the fan favorites below!