Sheet Pan Tofu Fajita Bowls
A plant-based fajita bowl with baked tofu and vegetables and topped with fresh and flavorful toppings.
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Here you will find aย collection of Fork in the Road’s simple summer seasonal recipes featuring warm weather salads, light soups, grilled veggies, and fresh fruits. Perfect for picnics and barbecues!
Want to search all Fork in the Road recipes?ย Head over to theย Green Eating Recipe Indexย to search by season, meal type, and dietary preference.
A plant-based fajita bowl with baked tofu and vegetables and topped with fresh and flavorful toppings.
A plant-based take on avocado cream sauce with lime juice and cashews for a creamy consistency.
An easy orzo pasta with fresh asparagus in a lemon, garlic, and herb sauce. Great warm or cold!
A DIY granola bar recipe with peanuts, peanut butter, oats, dates, vanilla, and chocolate.
A staple whole grain pancake recipe using whole wheat flour and all plant-based ingredients.
A simple chia seed pudding recipe topped with strawberries and a sprinkle of nuts or seeds.
A simple plant-based snack ball recipe with bold green color and a kick of caffeine from matcha.
A plant-based take on traditional baked jumbo shells stuffed with vegan ricotta cheese and spinach.
A nut-free take on traditional ricotta cheese using tofu, nutritional yeast, lemon juice, and seasonings.
A plant-based take on traditional ricotta cheese using softened cashews and simple seasonings.
A 10-minute snack ball with dried cranberries, cashews, dates, and chia seeds.
Arugula Avocado Toast, a tasty plant-based avocado toast recipe with lemon and oil-seasoned arugula. A simple (and green!) avo toast treat!