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

Lemon-Glazed Oatmeal Snack Cakes

A bright lemon glaze coats these clove-scented snack cakes to make them perfect for an afternoon nibble. The oat flour base provides…

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Southwestern Savory Oatmeal

Give your morning routine some Southwestern flair with this bowl of savory oatmeal goodness. Hearty black beans, tender sweet potatoes, and warming…

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Southern-Style Banana Pudding Parfaits

This creamy treat is made by layering an easy stove-top vanilla pudding with sliced bananas and crunchy vanilla-laced oats. To avoid clingy…

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Lots-of-Vegetables Risotto

Garlic, mushrooms, and vegetable broth infuse this creamy vegan risotto with savory flavor, while crisp-tender carrots and peas add a dash of…

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Lentil, Chard & Sweet Potato Curry

One sure sign you’re cooking something really tasty is when the aroma fills your house and makes it smell magical. This is…

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Polenta Lasagna with Kale and Lentils

A tasty twist on lasagna, this vegan casserole recipe swaps out noodles for comforting Italian-seasoned polenta, layered with a saucy filling of…

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Whole-Wheat Berry Muffins

These are a perfectly delicious breakfast muffin with loads of berry goodness and a tasty, wheaty backdrop. If you can find wild…

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Banana and Chocolate Peanut Butter Brownies

These not-too-sweet treats make for satisfying snacks and just-enough desserts. Mashed banana helps moisten the batter, and sliced banana serves as a…

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Kale, Apple, and Quinoa Salad

Each bite of this colorful salad is filled with the flavors of favorite fall ingredients such as apples, butternut squash, and pumpkin…

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15-Minute Quinoa Slaw Bowl

Need a tasty, nutritious meal that’s ready in a flash? This easy quinoa slaw bowl is loaded with healthy ingredients and uses…

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