Baked & Stuffed

Going plant-based doesn’t mean going hungry. Preheat the oven and dig into hearty, comforting entrees such as vegan casseroles, stuffed tomatoes, fully loaded baked potatoes, enchiladas, lasagnas, pot pies, stuffed squash, and so much more—plus wholesome crusts for flatbreads and pizzas. This category is chock-full of starchy goodness.

Southwestern Twice Baked Potatoes

Twice baked potatoes have a notoriously bad reputation as a fried food, topped with bacon, cheese, and sour cream—no more. This version…

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Recipes from Chef Del, Author of New FOK Recipe Book

Enjoy these two hearty recipes from Chef Del Sroufe, executive chef of Wellness Forum Foods in Columbus, Ohio. Del is also author…

Orange Black Bean Taquitos see recipe

Mexican Style Bean and Rice Casserole

Here, the classic beans and rice combination gets a kick with ancho chile powder and cumin. The No-Cheese Sauce adds a creamy…

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Whole Grain Corn Muffins

The perfect addition to a piping hot bowl of Red Lentil Chili is lightly sweetened whole grain corn muffins. Easier to serve…

Whole Grain Corn Muffins see recipe

Recipes for Super Bowl XLVI

Super Bowl XLVI is this Sunday and Julieanna Hever, R.D. has partnered with FOK to bring you delicious, healthy plant-based diet recipes…

plant-based nachos see recipe

Chocolate Chip Pumpkin Muffins

These vegan chocolate chip pumpkin muffins are great for a crowd and so delicious. Pumpkin puree and mashed banana add enough natural…

Chocolate Chip Pumpkin muffins see recipe

Tempeh Italiano

*Recipe from The Complete Idiot’s Guide to Gluten-Free Vegan Cooking by Julieanna Hever, MS, RD, CPT, and Beverly Lynn Bennett.

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Julieanna’s Stuffed Acorn Squash

*Original recipe by Julieanna Hever, MS, RD, CPT

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