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

Roasted Tomato and Red Pepper Soup

This bold, satisfying Roasted Tomato and Red Pepper Soup is the perfect meal to brighten a dreary winter day. Tomatoes and red…

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Easy Date Barbecue Sauce

Most commercial barbecue sauce is full of high-fructose corn syrup or sugar. This recipe has neither and still delivers all the flavors…

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Lentil Minestrone

Lentils add a hearty note to a minestrone soup made with zucchini and kale. A combination of both dried and canned tomatoes…

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Southwest Rice Rolls

Nori rolls are a great way to turn almost any combination of grains and veggies into convenient bite-size, take-along morsels. This vegan…

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Moroccan Butternut Squash and Chickpea Stew

Fork-tender butternut squash, chewy chickpeas, and wilted spinach come together in this spice-laced Moroccan stew that’s a perfect way to warm up…

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Cauliflower and White Bean Soup

Talk about creamy without the cream! This ivory-hued soup pairs a blended base of potatoes, parsnips, and onions with tender cauliflower and…

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Green Bean and Potato Knishes

Though the process is a bit lengthy, these vegan knishes are well worth the time and effort. You’ll use fresh steamed potatoes…

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Jelly Doughnut Holes

These delicious no-fry vegan Jelly Doughnut Holes are bite-size bits of bliss. Fill them with as much jam as possible for sweetest…

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Potato-Corn Latkes

Potato pancakes, or latkes, are traditionally fried, but these vegan latkes are baked and served with applesauce and Tofu Sour Cream for dipping….

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Herbed Vegan Matzo Ball Soup

This hearty, savory soup is just the thing to nurse a cold or flu. Note that this recipe calls for cooked quinoa,…

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Vegan Cheese Fondue

Serving fondue might be the perfect party icebreaker: It encourages guests to gather around the table, chat with their neighbors, and chow…

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