Whole-Food, Plant-Based (WFPB) Recipes from Forks Over Knives
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…
see recipeOne-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…
see recipeChocolate Pancakes
Everybody deserves to have a little chocolate for breakfast once in a while. These pancakes got five-star reviews from all of my…
see recipeStuffed 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…
see recipeWinter Vegetable Risotto
Risotto is often hard to mimic as a vegan dish because it calls for lots of Parmesan and butter to create its…
see recipe2-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…
see recipeRaw 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.
see recipeSmashed 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…
see recipeSpinach Ranch Dip
This dressing has more color than a traditional creamy white ranch recipe. I like to use fresh herbs, but feel free to…
see recipeEgyptian Breakfast Beans (Ful Medames)
This traditional Egyptian breakfast (pronounced fool mudammis) is almost always made with dried fava beans. They need to soak at least 8…
see recipeFan Favorites
Discover fantastic plant-based recipes for every type of meal or occasion with the fan favorites below!
