Vegan Roasted Potato Salad
A tasty plant-based twist on traditional potato salad that uses roasted potatoes for crunch and vegan mayo.
DOWNLOAD MY Free 4-Day Plant-Based Meal Plan
Here you will find all Fork in the Road simple plant-based recipes featuring seasonal ingredients. Each recipe is developed by dietitian Kristina Todini, RDN and thoughtfully created to nourish your body and protect the planet. To search the entire list of Fork in the Road’s recipes, head to the Green Eating Recipe Indexย where you can search based on meal type, season, dietary preference, and meal inspiration.
A tasty plant-based twist on traditional potato salad that uses roasted potatoes for crunch and vegan mayo.
A simple cornmeal side dish with shredded cheddar cheese and chopped chives thatโs ready in only ten minutes.
A simple breakfast toast topped with olive and caper tapenade, microgreens, and a sunny egg. Easy and tasty!
A tasty smoked salmon and cream cheese bagel recipe thatโs ready in just 10-minutes!
A refrigerator pickled beets recipe made with apple cider vinegar and cinnamon.
A simple and fresh salad skewer appetizer featuring cherry tomatoes, mozzarella, basil, and crusty bread.
A homemade spiked lemonade made with fresh summer berries and tart lemons.
A easy refrigerator pickled red onions recipe that is quick pickled in a no sugar vinegar brine.
A Meyer lemon-flavored dutch baby pancake cooked in a cast iron skillet and topped with fresh blueberries.
A traditional Colombian soup chicken and potato soup made with corn on the cob, cilantro, and herb guascas.
An easy refrigerator pickled grapes recipe with a red wine vinegar and apple cider vinegar brine.
An easy fruit salad made with peaches, burrata cheese, honeycomb, and fresh basil. Simple and satisfying!