Darshana Thacker Wendel

With a luscious vanilla filling, saucy jewel-toned topping, and wholesome, perfectly crisp crusts, these mini blueberry tarts are a picture-perfect springtime dessert….

Mujadara is a Middle Eastern medley of lentils, rice, and caramelized onions. This version uses bulgur wheat instead of rice. Add roasted…

Here’s a fresh use for your idling sourdough starter. Decorating this festive focaccia can be a fun activity for the whole family….

Myrna is Forks Over Knives founder and president Brian Wendel’s mom. Her crowd-pleasing marinara sauce requires minimal prep: You just throw all…

Sautéed onion, mushrooms, and garlic infuse the broth of this vegan minestrone with rich, savory flavor, while fork-tender potatoes, kale, and white…

This Vegan Instant Pot Mac and Cheese offers all the comfort of traditional mac and cheese with none of the cholesterol, and…

Kheer is Indian pudding made by boiling milk with a starch such as rice, tapioca, or corn. This whole-food, plant-based recipe uses…

Broccoli and some pantry staples are all you need to make this comforting rice casserole, which has a subtly creamy texture thanks…

Lima beans stand in for chickpeas in this fresh, flavorful spread or dip. Frozen lima beans don’t take long to cook, and…

A tasty twist on lasagna, this vegan casserole recipe swaps out noodles for comforting Italian-seasoned polenta, layered with a saucy filling of…

Cashews are blended with dates and seasoned sautéed onions to create a luscious, full-bodied vegan curry sauce in this hearty, warmly spiced…

Crumbled tempeh makes a hearty, almost meatlike addition to this zesty chili. Tip: Chile peppers contain oils that can irritate your skin…