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

Potato Salad with Horseradish Vinaigrette

Fresh dill is the perfect flavor partner for horseradish in this quick vegan potato salad. New potatoes work well in this dish…

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Hearty Lentil Ragu with Penne

Want a meal that’s comforting and quick? You’ve come to the right recipe. A seasoned lentil-veggie mixture makes for a satisfying vegan…

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Banana Teff Bread

This nourishing banana bread features the world’s tiniest whole grain, teff. Teff is a seed with a subtly sweet, nutty flavor. Look…

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Mexican Chocolate Nice Cream

Cocoa powder, cinnamon, and ancho chile powder give a basic banana nice cream the rich, decadent flavor of spiced Mexican hot chocolate….

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Banana and Chocolate Peanut Butter Brownies

These not-too-sweet treats make for satisfying snacks and just-enough desserts. Mashed banana helps moisten the batter, and sliced banana serves as a…

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Potato Salad with Avocado and Dill

How do you make a creamy potato salad when using whole foods? Simple! Mash up a fresh ripe avocado, and substitute it…

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Confetti Corn and Pasta Bowl

This festive pasta salad features five ears of corn: Three help form a velvety base for the oil-free dressing, while the other…

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Quick and Easy Noodle Soup

This luscious vegan noodle soup tastes like comfort in a bowl—and an awful lot like chicken noodle soup! The chicken-soup flavor comes…

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Creamy Avocado-Kale Pasta

This vibrant, healthy gluten-free pasta dish comes together in just 30 minutes and is delicious hot or cold, making it a handy…

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Vegan Potato Gnocchi with Mushrooms and Greens

The key to light gnocchi is to not overwork the dough or add too much flour: You want pillow-like pasta that melts…

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Potato-Cauliflower Curry

This simple vegan curry recipe is packed with comforting potatoes, cauliflower, and peas, and the sauce comes together easily in your blender….

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