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

Hearty Kale Salad with Warm Citrus and Wheat Berries

Your standard kale salad gets a delicious upgrade with baked citrus segments, chewy wheat berries, and a zesty mustard vinaigrette. This recipe…

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Classic Vegan Cornbread

When it comes to Southern cooking, cornbread is as classic as it gets. This lightly sweet plant-based version gets a boost of…

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Thai Green Curry Pizza

This veggie-licious pizza is packed with punchy flavor thanks to a shot of lime juice and a spicy Thai chile. Savory hummus…

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Oil-Free Zaalouk with Pita

Zaalouk is a creamy cooked Moroccan salad that eats like a dip. This oil-free version pairs perfectly with toasted pita bread as…

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Sweet Moroccan Pancakes with Chocolate Banana Sauce

These breakfast pancakes, called baghrir in Morocco, are similar to crepes, with a light, spongy texture. They’re traditionally topped with honey and…

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Slow-Cooker Ratatouille

Chop up eggplant, zucchini, Roma tomatoes, bell pepper, and onion, throw them into the slow cooker with seasonings and tomato sauce, and…

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Farmers’ Market Parfaits

This sweet vegan parfait recipe makes the most of summer’s best strawberries and blueberries, which are at their brightest and juiciest this…

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Spicy Stir-Fry Tacos

The next time you’re craving stir-fry flavors, skip the chopsticks and pile this tasty assortment of colorful veggies into spicy vegan tacos….

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Air-Fryer Sweet Potato and Kale Calzones

It’s hard to believe that these vegan calzones are free of animal products and oil. A cheesy sauce coats the tender veggie…

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Greek Stuffed Peppers

Whenever I make these stuffed peppers my dinner guests rave about them! It’s such a great way to use up leftover brown…

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