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

Fabulous Un-fried Falafel Burgers

I have made many attempts at a baked falafel and even falafel burgers, but had not hit on the “one” that packed…

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Curried Tomato Lentil Soup (Shorba Addis)

This recipe is based on an Ethiopian soup with a rich, deep curry flavor and complex textures. It’s easy to make in…

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Roasted Red Pepper Sauce

This sauce is as versatile as any tomato sauce. Toss it with pasta for a quick meal, serve it over steamed vegetables…

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Millet-Stuffed Chard Rolls

Millet and chard are great alternatives to the usual rice-stuffed cabbage, and the Roasted Red Pepper Sauce is perfect when you want…

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Bean & Corn Enchiladas

The vegetables in the filling are really just a suggestion. Use whatever you and your family like. Add rice and red bell…

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Vegan Kichadi

Kichadi is an East Indian comfort food that features rice and lentils (or split peas), and a variety of spices and vegetables….

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Sneaky Chickpea Burgers

For those of you that need to sneak veggies into your kids at every opportunity, this one’s for you! Our girls have…

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Red Lentil Chili

This is my family’s all time favorite chili! Red lentils cook very quickly and are not only pretty but creamy and delicious….

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Faux Parmesan

Always have this delicious topping on hand in your fridge to sprinkle on chili, soups and stews. It’s also delicious on steamed…

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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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Vegan Pizzas How You Like ‘Em

This is a bit labor intensive, so I make a double-batch of this dough and put it in the freezer. This way,…

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Rainbow Veggie Burgers

This veggie burger is a combination of what I loved from other veggie burgers that I have made in the past. Adapt…

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