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

Vegan Chickpea Chili on Baked Potatoes

At a deli one afternoon, I ordered a tomato-vegetable soup and a baked potato. When I received the two items, they looked…

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Summer Vegetable Soup

During the summer months, all of the vegetables in this soup can (and should!) be found fresh. Tomatoes, squash, and corn will…

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Apple-Walnut Breakfast Bread

Slightly sweet, oil-free, and totally satisfying, this makes a great breakfast on the run. I know you want to eat it all…

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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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Chocolate Chip Coconut Pancakes

These pancakes are so simple and delicious, and they’re just as good for dessert as they are for breakfast! Plus, they freeze…

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Chinese Noodles in Ginger Garlic Sauce

This quick and flavorful dish can be made quicker still by using frozen veggies in place of fresh. Instead of chow mein…

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Green Bean and Mango Salad

Whenever I go out for Thai food, I always order a mango salad—and I always wish it contained more greens than just…

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Spiced Sweet Potato Tacos

These are a favorite of my friend Judy Micklewright’s six-year-old daughter, Becky, who could not stop eating them the first time I…

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“Nacho” Vegan Baked Potato

This recipe makes a great go-to meal for busy parents or people. It’s super-quick, super-easy, super-filling, and super-nutritious. All you need is…

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Landlocked Ceviche

There’s no seafood in this dish, but we don’t think you will miss it—and the fish won’t be mad either. Instead we…

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Jabba the Hutt Shepherd’s Pie

This delicious vegan shepherd’s pie is going to leave you in awe! And if you’re a Star Wars fan or live with…

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Delicious Black Beans

Everyone I know cooks black beans differently. Even I change it up a bit depending on my mood and level of patience….

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