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

Savory Oatmeal

Who says oatmeal has to be sweet? You can adapt this savory recipe to suit your palate and change it up when…

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Nectarine and Blueberry Salsa

This sweet-and-savory fruit salsa is a treat for the eyes. Its mildly spicy flavor pairs perfectly with crisp chips and cucumber slices,…

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Kale and Farro Salad with Orange-Avocado Dressing

You can make the dressing, cook the farro, sauté the kale and broccoli, and prep the other veggies a day in advance,…

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Roasted Asparagus with Tarragon and Balsamic

Miso paste adds complex umami flavor to this roasted asparagus side dish. Cut the bell pepper, asparagus, and scallions into similar-size pieces…

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Lentil-Walnut Pâté

This plant-based pâté gets its meaty texture from brown lentils and walnuts, with sautéed garlic and onion, a dash of lemon juice,…

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Mexican 10-Layer Dip

We can’t get enough of this colorful, guilt-free Mexican 10-layer dip, topped with avocado and tofu “sour cream” and served with homemade…

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Herbed Instant Pot Rice Pilaf

Loaded with veggies and fresh herbs, this Instant Pot rice pilaf is subtly sweet, totally satisfying, and one of the easiest dishes…

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Buffalo Cauliflower Pita Pockets

Give frozen cauliflower a saucy zing in these pockets. Here, aquafaba—the viscous liquid from a can of chickpeas—stands in for the butter…

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Sweet Potato, Pear, and Blueberry Flatbreads

A smear of mashed sweet potato gives a sweet-and-savory base for a flatbread that’s perfect to start the day or enjoy as…

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Harissa Hummus

Harissa, a spicy North African chile paste, adds complex flavor to this otherwise simple hummus. Store-bought harissa contains oil and can be…

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Berry-Banana Smoothie Bowls

Power your way through busy mornings with these vibrant, nutrient-rich smoothie bowls. Pro tip: Whenever you have ripe bananas, peel, slice, and…

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