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

Outrageously Healthy Brownies

The next time you’re craving rich, chewy, densely chocolaty brownies, make a batch of these. Cooked black beans keep them lusciously moist,…

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Black Bean, Corn, and Roasted Red Pepper Lettuce Cups

Looking for a one-bowl, no-cook, no-fuss recipe that’s easy enough for lunch but elegant enough for a dinner party? For these tasty…

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Carrot Cake Overnight Oats

Carrot cake for breakfast? Yum! Naturally sweet grated carrots and almond milk add to the dessert-like taste of these overnight oats. This…

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Mexican-Style Vegan Bean and Rice Casserole

Here, the classic beans and rice combination gets a kick with ancho chile powder and cumin. The No-Cheese Sauce adds a creamy…

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Creamy Wild Rice Soup

This chowder-style soup showcases the hearty, nutty goodness of wild rice. The dark brown grains are gluten-free, rich in nutrients, and native…

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Slow-Cooker Vegan Cassoulet

This hearty vegan cassoulet requires just 20 minutes of active prep time; then it simmers all day in the slow cooker. Three…

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Mint and Blueberry Nice Cream

Frozen blueberries and bananas make the most dramatic-looking nice cream you’ve ever seen. The addition of fresh mint takes the flavor to…

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Del’s Basic Barbecue Sauce

Barbecue sauce is not just for pork or chicken! I make baked beans and sloppy joes with it, and even use it…

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Potato Snackers with Red Pepper Dip

Using a combination of potato types gives these lightly seasoned crisps a variety of flavors and textures. Enjoy them with semi-homemade roasted…

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Vegan Vegetable Korma

Cashews are blended with dates and seasoned sautéed onions to create a luscious, full-bodied vegan curry sauce in this hearty, warmly spiced…

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California Burritos

Filled with deliciously seasoned pinto beans, plus corn, lettuce, avocado, and salsa, this California-style vegan burrito recipe makes an easy, satisfying lunch…

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