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

Moroccan Chickpea-Potato Tagine

This hearty Moroccan tagine is delicious served over couscous or any other hot cooked whole grains you enjoy. Potatoes and chickpeas soak…

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Broccoli Soup

This hearty soup not only tastes great, but it’s easy to make!

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Homemade Harissa

Harissa is a Tunisian red chile sauce made with red peppers, dried chiles, fragrant spices, and a squeeze of zesty lemon juice….

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Eggplant Cannelloni with Bravo Tomato Sauce

Cannelloni are round pasta tubes. In this recipe, I substitute rolled eggplant for the pasta. Select eggplants that are heavy for their…

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Baked Yuca Fritters with Roasted Red Pepper Sauce

The mild flavor of yuca pairs nicely with a garlicky red pepper sauce. Look for the potato-like tropical root vegetable, sometimes called…

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Nopales Fries

Nopales, also known as prickly pear, nopalitos, or cactus paddles, are a centuries-old staple in Mexican cooking. Once de-spined, the culinary cacti…

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Polenta–Black Bean Medallions with Spicy Salsa

This polenta and black beans recipe is a fun dish that can be made into an appetizer when cut into medallions or…

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Split Pea & Yam Soup

Sweet yams and earthy greens add a new level of excitement to traditional split pea soup. This recipe is very easy to…

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Poached Citrus with Aquafaba Whipped Cream

Supreming citrus (aka cutting away all the peel and pith so you just have the juicy segments) elevates ordinary fruit into something…

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Vegan Mashed Potatoes and Gravy

It’s not hard to see why this dish represents comfort food for people of many different backgrounds. Its creamy, savory goodness is…

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