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

My Mama’s Potato Salad Recipe

When I was a kid, I would only eat my mom and grandmother’s potato salad – I refused to eat potato salad…

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Breakfast Scramble

There are many very good recipes for scrambles, but most call for tofu. In this recipe, cauliflower takes the place of the tofu—with delicious results.

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Big Breakfast Burrito

Loaded with sweet potatoes, peppers, and onions, the tofu filling for this vegan breakfast burrito makes it extra-tasty and ultra-versatile. The filling…

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Hearty Purple Cabbage Soup

Green peas bring earthy sweetness and dramatic color contrast to this purple cabbage soup. Hearty potatoes soak up the savory herb-infused broth…

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Sweet Potato Lasagna

This dish is ideal to serve to a group. It has all sorts of different tastes and textures. Use white-fleshed sweet potatoes…

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Butternut Squash Risotto

This creamy, comforting vegan risotto is a fall favorite. A quick balsamic reduction adds sweet-tart notes that complement the warm, robust flavors…

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Vanilla Pancakes with Strawberry-Cherry Ice Cream and Warm Chocolate Sauce

These delicious vegan pancakes are perfect served with fresh fruit or maple syrup, but if you want to make them into an…

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Southwestern Vegan Twice Baked Potatoes

Twice baked potatoes have a notoriously bad reputation as a fried food, topped with bacon, cheese, and sour cream—no more. This version…

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Orange French Toast

Aquafaba is the not-so-secret ingredient that make this vegan French toast recipe soft, thick, and eggy—without the eggs. Use your favorite bread…

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Hollywood Bowl Brown Rice Salad

This brown rice salad recipe has been my favorite for a long time. It is filling yet refreshing, especially in the summer, and doesn’t even need a dressing!

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Lentil Salad with Lemon and Fresh Herbs

Once the lentils are cooked, this salad comes together quickly. Mint and cilantro complement this dish well, but we have a hunch…

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