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

Smoky Little Devils

These tiny stuffed potatoes are absolutely beautiful, and, oh so delicious as hors d’oeuvres or the center part of a meal. Be…

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Adzuki Beans with Kabocha Squash

This recipe may sound a little ho-hum, but it’s actually incredibly delicious. If you prefer a softer, stewier texture, add the squash…

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Mediterranean Vegetable Spaghetti

This pasta dish is the perfect example of delicious simplicity, with its homemade tomato and pepper sauce tossed with brown rice spaghetti…

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Teriyaki Veggie Crunchy Roll Sushi

There is so much more to vegan sushi than cucumber rolls! This recipe is a creative twist on a classic veggie roll,…

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Mushroom and Green Pea Risotto

This creamy risotto is a vast improvement over the traditional dish, as it brings all the creamy texture and cheesy flavor without…

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Rip’s Pasta Primavera

This pasta dish has no bouillon, or any other meat, in it. It’s colorful, hearty, tasty, and a great way to get…

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Mexican Veggie Burger

An expanded version of the basic plant burger recipe, this burger has been specifically hailed as a huge hit with families transitioning…

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Wild Rice, Cabbage and Chickpea Pilaf

This recipe came about like a lot of my recipes: I had leftover ingredients in the fridge that needed to be used,…

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Caramelized Onion & Pepper Vegan Quesadillas

Catering for Whole Foods Market was one of the best jobs I’ve ever had. Not only was it a great company to…

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Creamy Mushroom Gravy

This gravy is delicious with Mashed Potatoes or Lentil & Rice Loaf. It’s rich and flavorful even without the typical processed ingredients…

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Vegan Mashed Potatoes

Just thinking about mashed potatoes makes me swoon—they’re so fluffy and belly-pleasing. But all the butter, milk, and cream that are typically…

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Lentil and Rice Loaf

This flavorful lentil loaf is perfect for anytime you want a hearty main dish. It can be made with fresh or dried…

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