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

Curried Tomato-Lentil Stew

Puréed and whole cooked lentils give this vegan tomato-lentil stew recipe a hearty texture that’s satisfying enough for a main dish when…

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Chana Masala Burgers

These delicious homemade veggie burgers are inspired by a classic Indian dish starring chickpeas in a spicy tomato gravy. Mango powder, also…

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Black Bean and Corn Chili

The ingredient list here might look a little long, but please don’t let that stop you from trying this delectable vegan chili….

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Chia Pudding with Strawberries

Just a little bit of maple syrup, vanilla, and cinnamon make this simple chia pudding recipe totally delicious. Sliced fresh strawberries add…

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Jamaican Green Pea and Spinach Stew

Allspice, a hallmark seasoning in Jamaican cooking, plays a starring role in this vegan Jamaican Green Pea and Spinach Stew recipe that’s…

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Baked Sweet Potatoes Stuffed with Chickpea Chili

Vegan chili potato, anyone? Load up baked sweet potatoes with a zesty, easy-to-make chickpea chili and you’ve got a tasty weeknight meal…

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Sorghum Berry Breakfast Bowl

Cook up a batch of sorghum to enjoy in salads, soups and freestyle bowls, and use some of it for this very…

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Lemon Dijon Whole Roasted Cauliflower

This whole roasted cauliflower recipe is a fun way to add some versatility to dinner! The cauliflower is coated in a creamy…

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Millet Loaf

Most vegan “meat loaf” recipes call for beans, grains, or processed soy foods and taste nothing like mom’s. This homey version features…

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Vegetable Stone Soup

This comforting vegan vegetable soup recipe was inspired by the old folktale Stone Soup, a story of hungry travelers who teach an…

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