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

Thai Red Curry Noodles with Stir-Fried Vegetables

Thai curries are wonderful because they have a wide range of flavors brought together with a nice creamy sauce, which is usually…

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Sicilian Cauliflower Linguine

Traditional versions of this dish are made with extra virgin olive oil—lots of it—and anchovies. This version is far healthier, but still…

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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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Vegan Pasta Primavera

Pasta primavera is related to and likely derived from authentic Italian dishes. However this is more accurately a North American dish, created…

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Yuca and Kale Salad

The tropical root vegetable yuca (sometimes labeled as cassava) adds satisfying starchiness to this chopped salad. Jalapeño adds a touch of spiciness;…

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Pineapple Cucumber Salad

Fresh and juicy, this quick fruit salad is the perfect side dish for hot summer days. While we love the flavor of…

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Green Apple Coleslaw

Move over, cabbage: Apples make for a deliciously crunchy coleslaw in this fresh take on the classic lunch side. Featuring red grapes…

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Grape and Fig Snacks

Oranges, grapes, and a quick homemade fig jam top whole grain crackers in this refreshingly fruity snack. Depending on the size of…

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Savory Meatballs with Cranberry Glaze

Looking for a crowd-pleasing appetizer for your next gathering? These vegan, plant-forward skewers featuring meatballs and orange slices are sure to do…

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Potato-Corn Latkes

Potato pancakes, or latkes, are traditionally fried, but these vegan latkes are baked and served with applesauce and Tofu Sour Cream for dipping….

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Chickpeazella Sticks

A hearty mixture of chickpeas, butternut squash, and rice forms the base of this plant-based take on a lunchroom classic, and the…

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