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

Super Sloppy Joes

The bun-dripping, finger-licking goodness of a Sloppy Joe sandwich is hard to resist. These easy vegan Sloppy Joes are made with wheat…

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Easy Oat Waffles

Surprise: You don’t need eggs, oil, or dairy to make waffles or pancakes. Here, rolled oats are ground into a coarse flour…

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Wild Mushroom Vegan Pho

The national dish of Vietnam, pho is a vegetable-and-noodle soup traditionally made with beef stock. In this vegan pho, dried wild mushrooms…

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Chimichurri

The following recipe is a sneak peek from our new cookbook, Forks Over Knives: Flavor! Find more exclusive recipes from the recently released book here. Chimichurri…

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Thai Red Curry Noodles with Stir-Fried Vegetables

Thai curries are wonderful because they have a wide range of flavors brought together with a nice creamy sauce, which is usually…

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Persian Yellow Split Pea and Eggplant Stew

The following recipe is a sneak peek from our new cookbook, Forks Over Knives: Flavor! Find more exclusive recipes from the recently released book here. Many…

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Corn and Mushroom Empanadas

The following recipe is a sneak peek from our new cookbook, Forks Over Knives: Flavor! Find more exclusive recipes from the recently released book here. Empanadas…

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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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Full-On Taco Bar

Celebrate Taco Tuesday by building your own taco bar with this quick and easy recipe. The filling—a combination of lentils, refried beans,…

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Chickpeazella Sticks

A hearty mixture of chickpeas, butternut squash, and rice forms the base of this plant-based take on a lunchroom classic, and the…

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