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

Super-Simple Hummus Veggie Wraps

In need of a refreshing and filling lunch you can enjoy on-the-go? These easy hummus veggie wraps can be prepared just about…

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Key Lime Oat Bites

These wholesome treats deliver a burst of bright Key lime pie flavor in bite-size packages. Hearty oats are toasted in the oven…

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Quinoa Broccoli Bowls with Roasted Beets

We know beets can be a controversial ingredient: Some say they taste like dirt; others say they’re nature’s candy. No matter where…

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French Green Lentil Salad

Beans aren’t the only member of the legume family worth celebrating. Lentils, packed with fiber and protein, are just as nutritious. Plus…

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Blueberry Tartlets

With a luscious vanilla filling, saucy jewel-toned topping, and wholesome, perfectly crisp crusts, these mini blueberry tarts are a picture-perfect springtime dessert….

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Instant Pot Kidney Bean Dal

Rajma, or kidney bean dal, is a popular stew in North India. The kidney beans are cooked for hours to create a…

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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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Rainbow Pasta Salad

Can’t decide between pasta and salad? This delicious, vegan pasta salad recipe has everything you love about both—all in one big, colorful…

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Air-Fryer Portobello Burgers with Thousand Island Aïoli

Breaded, air-fried, and topped with a creamy vegan Thousand Island Aïoli, these aren’t your basic portobello burgers. Nutritional yeast adds a nice…

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Lentil Salad with Lemon and Fresh Herbs

Once the lentils are cooked, this salad comes together quickly. Mint and cilantro complement this dish well, but we have a hunch…

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