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

Green Chile Rice with Black Beans

Black beans are not usually added to this popular Mexican rice dish, but their addition makes it into a one-pot meal. Use…

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Avocado & White Bean Salad Wraps

“My go-to recipe when I haven’t the energy to do anything but collapse on the couch and watch Downton Abbey is to…

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Zecret Vegan Zucchini Bread

This sweet loaf of zucchini bread gets its tender crumb from a secret ingredient: avocado. Enjoy a slice at room temperature or…

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Mango-Lime Tart

This easy no-bake tart gets its richness from pureed raw cashews and its bright flavor from mangoes, lime juice, and fresh raspberries….

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Roasted Cauliflower and Quinoa Casserole

This easy, cozy casserole melds tender quinoa with roasted cauliflower, green peas, and a zesty marinara sauce.

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PLT (Green Pea, Lettuce & Tomato) Sandwich

Layered with a delicious homemade Green Pea Spread, thinly sliced tomatoes, and crisp romaine lettuce on toasted whole grain bread, this flavorful…

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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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Vegan Potato “Cheese” Sauce

This vegan cheese sauce employs the creamy texture of Yukon potatoes and savory flavor of nutritional yeast to deliver a delectable condiment…

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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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Date-Sweetened Mustard Dressing

Looking for a vegan version of honey mustard? Try this quick recipe. Date paste adds just the right amount of sweetness without…

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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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