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

Winter White Bean Minestrone

A delicious addition to a holiday menu or a hearty one-pot meal on a winter night, this comforting white minestrone is full…

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Kale and Sweet Potato Salad with Dried Cranberries

This simple kale salad recipe delivers big on flavor. Steamed sweet potatoes, cranberries, and cashews bring an array of colors and textures….

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Festive Vegetable Pot Pie

This vegan pot pie may take some time to bake, but the flaky crust and the well-spiced filling makes it totally worth…

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Jam Dot Holiday Cookies

These walnutty vegan cookies will disappear as fast as you can make them—so you might want to make a double batch of…

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Silky Vegan Chocolate Pie

This vegan chocolate pie recipe gets its silky-smooth texture from an unexpected ingredient: steamed acorn squash. To save time, you can substitute…

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Homemade Aquafaba

Aquafaba, that viscous liquid you see when you open a can of chickpeas, makes a great vegan substitute for eggs in baked…

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Sweet Potato Mac and Cheese

Sweet potatoes make a surprisingly smooth and creamy sauce for one of America’s favorite dishes. Of course, our version isn’t just delicious;…

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Fudgy Vegan Brownies

Moist, rich, and seriously fudgy, this no-fuss recipe for vegan brownies delivers big chocolate flavor. Unsweetened applesauce, almond butter, and ground flaxseed…

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Rice Bowls with Kidney Beans, Spinach, and Mixed Veggies

This complete meal in a bowl requires very little cooking and has a lot of textures and flavors. Use any beans, grains,…

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Cilantro-Cashew Dressing

Inspired by the flavors of Indian green chutney, this creamy vegan dressing recipe tastes great drizzled over salads, rice bowls, and roasted…

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Blue Corn Maiden Waffles

To close out Native American Heritage Month, we are featuring Felicia Cocotzin Ruiz’s seriously delicious blue corn waffles recipe. Try these vegan…

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Stewed Red Cabbage and Beans

Braised red cabbage is often served as a side dish with pork, but it is equally good as a main course when…

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