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

Spinach Ranch Dip

This dressing has more color than a traditional creamy white ranch recipe. I like to use fresh herbs, but feel free to…

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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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Autumn Butternut Squash Soup

A smooth, full base, tender cauliflower florets, and a hint of caraway create a truly comforting butternut squash soup.

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Vegan Stuffed Peppers with Lentils and Herbed Rice

If you like stuffed grape leaves, you’ll love the tangy filling for these bell peppers that conjure up daydreams of vacationing on…

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Garlic-Jalapeño Naan

Who doesn’t love using naan to soak up the fragrant sauce of a delicious curry? This onion- and jalapeño-studded garlic naan recipe…

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Vegan Niçoise Salad Bowls

Get a taste of southern France with these produce-packed vegan niçoise bowls. Rich artichoke hearts and chewy chickpeas replace tuna and eggs…

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Low-Fat Tahini Dressing

Blended zucchini adds extra creaminess to create a silky smooth dressing in this super-low-fat version of a classic Mediterranean tahini sauce. This…

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Sichuan Eggplant with Potatoes

Steaming eggplant before sautéing it helps preserve its bold purple hue, giving this dish a gorgeous pop of color that will wow…

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Chopped Salad with Air-Fried BBQ Chickpeas

Your classic chopped salad gets a boost of BBQ tang in this delicious vegan version, which adds extra substance with smoky-sweet chickpeas….

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German Potato Dumplings with Mushroom Gravy

A staple side dish throughout Germany, these gnocchi-like dumplings are hearty enough to serve as an entrée, too. The potato dumplings feature…

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Lemon Orzo Soup with Jackfruit

Zesty lemon is the star of this nourishing orzo soup, which features the bright citrus flavor in three different ways: Lemon juice…

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