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

White Bean & Portobello Stew

Cold, rainy weather. Fire in the fireplace. Fuzzy slippers covering your toes. Blanket wrapped around your shoulders. This thick, hearty stew. Crusty…

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Easy Vegan Baked Beans

When homemade barbecue sauce is in the refrigerator, this dish can be brought together in minutes. The barbecue sauce is what makes…

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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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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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