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

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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Pineapple Teriyaki Burgers

These homemade veggie burgers are colorful, bright, and fresh, with a bit of heat to contrast the tangy carrot pickle and sweet…

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Mighty Muffins for Mother’s Day

These muffins are the brainchild of my friend Bridget’s brother, Michael, who is an amazing cook. This recipe is great to serve…

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Jackfruit Tamales

You can make one of your favorite Mexican restaurant specialties in your own kitchen. Pumpkin takes the place of fat in the…

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Blooming Baked Apples with Cinnamon Nice Cream

These show-stopping baked apples feature all the best flavors of fall: Sweet apples, tart cranberries, earthy walnuts, and warming cinnamon. While they…

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Crispy Roasted Acorn Squash

Breaded, twice-roasted, and infused with the flavors of rosemary and balsamic vinegar, these crispy chunks of acorn squash make a perfect side…

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Vegan Hash Brown Casserole with Tempeh Crumbles

Welcome to the hash brown casserole of your dreams. This ultra-savory breakfast bake is seasoned to perfection with a delicious blend of…

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30-Minute One-Pot Pesto Pasta

This hearty pesto pasta recipe gets dinner on the table in half an hour and only uses one pot in the process….

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Delicata Squash with Creole Quinoa Stuffing

As long as you have 2 cups of cooked quinoa ready to go, these beautiful stuffed squash are easy to make. Creole…

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Vegan Empanadas with Curried Potato and Chickpeas

Empanadas are wonderful for entertaining because the deliciously flaky turnovers are easy to serve and can be eaten out of hand—no silverware…

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Stone Fruit Pasta Salad with Fennel

Slivered fresh fennel bulb is a crunchy complement to juicy stone fruits and a zesty lemon dressing. If you like, swap in…

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