Whole-Food, Plant-Based (WFPB) Recipes from Forks Over Knives

Chewy Lemon-Oatmeal Cookies

The trick to keeping these chewy, flavorful cookies moist is the low-and-slow baking—45 minutes at 275°F—which allows them to bake through without…

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Black Bean and Sweet Potato Hash

This black bean and sweet potato hash can be an ideal breakfast, a lunch, or a light dinner. It can be served…

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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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Tex-Mex Polenta Bowls

A hint of cumin and sea salt dial up the flavor of a simple polenta porridge. Black beans and avocado add extra…

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Burritos with Spanish Rice and Black Beans

About once a week, my family eats burritos for dinner. This recipe makes a great burrito filling or side dish and doesn’t…

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Grilled Romaine Salad

With the nutty, cheesy flavor of blended cashews and the subtle tang of vinegar and mustard, the dressing on this Grilled Romaine…

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Vegetable Stock

Making your own vegetable stock is as easy as chopping the vegetables. Double, triple, or quadruple the recipe and freeze some for…

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Fruit-Topped Vanilla Cupcakes

These wholesome homemade cupcakes are subtly sweet and delightfully moist. (They also happen to be gluten-free.) The secret ingredient in the creamy…

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Leftover Veggie Chickpea Omelette

This tasty vegan recipe is great for weekend brunches. Ready in just 30 minutes, it’s an excellent way to use up leftover vegetables….

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Rainbow Pasta Salad

Can’t decide between pasta and salad? This delicious, vegan pasta salad recipe has everything you love about both—all in one big, colorful…

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Rye and Wheat Berries with Celery and Apples

Tender, chewy wheat berries mingle with crunchy celery and sweet apples and raisins in this refreshing side dish. This recipe can be…

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Easy Overnight Oats With Chia

To get through those busy weeks, try this easy and healthy breakfast that you can make the night before.

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