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

Hasselback Roasted Zucchini

This eye-catching side dish is perfect for summer BBQs or a light lunch when you have excess summer squash lying around. The…

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Pumpkin Alfredo Casserole

Cooked cauliflower and potatoes combine with canned pumpkin and cannellini beans for a hearty meal in this colorful Pumpkin Alfredo Casserole. Looking…

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Sun-Dried Tomato and Caramelized-Onion Focaccia

Focaccia is like a freestyle pizza. It’s perfect for parties because it can be served in any-size pieces (small squares to large…

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Raw Choco Bites With Oats and Carrots

These raw choco bites might look and taste decadent, but they’re mainly made of banana, carrot, and oats.

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Silky Vegan Chocolate Pie

This vegan chocolate pie recipe gets its silky-smooth texture from an unexpected ingredient: steamed acorn squash. To save time, you can substitute…

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Mushroom Stroganoff with Wheatballs

This comforting dish has it all—a savory umami-rich gravy, tender veggie wheatballs, and satisfying whole wheat pasta to soak up all the…

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Penne with Butternut Squash and Fresh Fennel

This recipe is a great introduction to fresh fennel, which turns silky-soft when simmered with pasta. The light licorice taste of this…

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Creamy Blueberry Parfaits with Millet

Millet has a subtle nutty flavor that plays well with sweet ingredients. When cooked, it takes on a fluffy texture that is…

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Pumpkin Pie Squares

These pumpkin squares are easier to make than pumpkin pie, and they are firm enough to be eaten as finger food. They…

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Vegan Key Lime Pie

Beautifully tart and lusciously creamy, this vegan pie takes your taste buds on a tropical vacation. The tangy filling has a rich,…

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Zoodle Rolls with Pesto Sauce

Long, thin strips of zucchini, aka zucchini noodles or zoodles, are a great way to get the texture of pasta with the…

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Orange French Toast

Aquafaba is the not-so-secret ingredient that make this vegan French toast recipe soft, thick, and eggy—without the eggs. Use your favorite bread…

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