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

Vegan Niçoise Salad Bowls

Get a taste of southern France with these produce-packed vegan niçoise bowls. Rich artichoke hearts and chewy chickpeas replace tuna and eggs…

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Low-Fat Tahini Dressing

Blended zucchini adds extra creaminess to create a silky smooth dressing in this super-low-fat version of a classic Mediterranean tahini sauce. This…

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Autumn Butternut Squash Soup

A smooth, full base, tender cauliflower florets, and a hint of caraway create a truly comforting butternut squash soup.

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Potato Waffle Sandwiches with Herbed Tofu Cream

In this inventive twist on breakfast for dinner, a seasoned mix of shredded potatoes and rice flour transforms into tender-crisp waffles that…

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Sichuan Eggplant with Potatoes

Steaming eggplant before sautéing it helps preserve its bold purple hue, giving this dish a gorgeous pop of color that will wow…

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German Potato Dumplings with Mushroom Gravy

A staple side dish throughout Germany, these gnocchi-like dumplings are hearty enough to serve as an entrée, too. The potato dumplings feature…

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8-Ingredient Slow-Cooker Chili

Back in the day, if you wanted to make chili, you needed to plan on some serious time in a hot kitchen…

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Pomegranate Wild Rice Salad

Pomegranate seeds add sweetness and sparkle to this autumnal salad, which features a medley of matchstick-cut carrot, pear, turnip, and beet along…

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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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Creamy Corn Dressing with Dill and Chives

This creamy dressing gets its richness from pureed corn. It’s as tasty over greens as it is mixed into potato salad or…

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Grape Ice Pops

With just one whole-food ingredient and a few hours of freezer time, you can have an icy and refreshing treat. No ice…

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Creamy Corn Butter

Corn butter is a plant-based sensation, and with good reason: It’s a sweet and creamy easy-to-make vegan alternative to butter that isn’t…

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