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

Whole Grain Stuffing with Pecans and Currants

Toasted pecans and currants are a nice change on this traditional holiday recipe, which is perfect for a vegan Thanksgiving feast. The…

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Yuca and Kale Salad

The tropical root vegetable yuca (sometimes labeled as cassava) adds satisfying starchiness to this chopped salad. Jalapeño adds a touch of spiciness;…

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Mixed Beans and Root Vegetable Stew

This is almost a chili—except that there are more root vegetables than beans. If you want to make it into a chili,…

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Watermelon-Kiwi Ice Pops

Made with just two ingredients and zero added sugar, these pretty ice pops are sweet, tangy, and truly refreshing. Use the deepest-red…

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Roasted Cauliflower and Sweet Potato Soup

One spoonful of this hearty soup will warm you up from the inside out. Roasting the vegetables with curry powder adds a…

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Hearty Vegan Red Bean Chili

This vegan red bean chili is bursting with fresh produce, hearty kidney beans, and delicious smoky spices that will amp up your…

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Middle Eastern Pita Pocket Sandwiches

Creamy hummus and sumac-spiced veggies give these sandwiches a distinct Middle Eastern flare, especially when drizzled with or dipped in the homemade…

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Summer Squash Veggie Skewers Over Edamame Quinoa

These colorful squash skewers are paired with quinoa and edamame for a robust and delicious summer dinner. Slices of zucchini, bell pepper,…

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Gājjar No Halvo Baked Oatmeal

Gājjar no halvo, also known as gājjar kā halwā, is a carrot-based dessert made of grated carrots slowly cooked in milk and…

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Orange Vegan Panna Cotta with Blackberries

Panna cotta is a light Italian custard that pairs perfectly with fruity flavors. Traditionally made with loads of dairy, our vegan version…

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Del’s Basic Barbecue Sauce

Barbecue sauce is not just for pork or chicken! I make baked beans and sloppy joes with it, and even use it…

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