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

Mediterranean Farro Salad

This satisfying Mediterranean salad gets extra bulk from farro, an heirloom wheat that was a staple ingredient in Ancient Rome. Farro has…

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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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Caribbean Black Bean Soup with Mango Relish

The mango relish for this Caribbean-inspired soup adds a bright and extra spicy element thanks to the habanero chile. Be careful when…

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Individual Broccoli and Wild Rice Casseroles

Hearty chickpeas, chewy wild rice, and tender broccoli team up in these mini casseroles for a cozy weeknight entrée. Mushrooms add a…

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Blueberry Oat Breakfast Muffins

These quick and easy blueberry oat breakfast muffins are a sweet, comforting way to start your day. Mashed banana and sweet potato…

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Summer Harvest Soup

This sunshiny soup is a celebration of summer produce. Zucchini, tomatoes, corn, green beans, and asparagus simmer together, creating a light yet…

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Gluten-Free Chocolate Chip Pancakes

These gluten-free pancakes combine nutty buckwheat flour with coconut flakes and vegan chocolate chips to create a good-for-you breakfast feast. Topped with…

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Butternut Squash and Red Bean Stew

Smoky and sweet with a touch of heat, this hearty stew is the perfect recipe for a chilly night. Use two colors…

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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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Summer Squash Soup with White Beans and Kale

This sunny soup is earthy, light, and bright with lots of satisfying textures in a deliciously simple broth. Totally oil-free, this dish…

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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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