Whole-Food, Plant-Based Recipes from Forks Over Knives
One-Pot Squash and Brussels Sprouts Panzanella with Dried Cherries
Your taste buds will dance over these flavors and textures: soft, sweet squash, savory seasonings, crunchy walnuts, tarty-chewy cherries and a bite…
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Chocolate Pancakes
Everybody deserves to have a little chocolate for breakfast once in a while. These pancakes got five-star reviews from all of my…
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Stuffed Acorn Squash
This acorn squash recipe is no fuss, no oil, and 100 percent delicious. Chef’s Note: This stuffed recipe makes enough filling for…
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Winter Vegetable Risotto
Risotto is often hard to mimic as a vegan dish because it calls for lots of Parmesan and butter to create its…
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2-Ingredient Chocolate Banana Ice Cream
This awesomely easy cacao banana ice cream is raw, vegan, gluten-free, low-fat, and delicious! For toppings, feel free to just use what you…
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Raw Chocolate Caramel Dip
You can whip up this luscious, creamy chocolate dip recipe in less than 10 minutes! It’s especially delicious with apples, strawberries, cantaloupe, pears, and bananas.
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Smashed Chickpea Avocado Dip
This is probably one of the fastest appetizers I have ever made. You can serve it with toasted pita bread or corn…
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Spinach Ranch Dip
This dressing has more color than a traditional creamy white ranch recipe. I like to use fresh herbs, but feel free to…
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Egyptian Breakfast Beans (Ful Medames)
This traditional Egyptian breakfast (pronounced fool mudammis) is almost always made with dried fava beans. They need to soak at least 8…
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Tu-No Casserole (Vegan Tuna Casserole)
This hearty casserole calls for garbanzo beans instead of tuna, and mushrooms instead of the traditional can of salt-heavy Cream of Mushroom…
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Fan Favorites
Discover fantastic plant-based recipes for every type of meal or occasion with the fan favorites below!
