Vegan Mushroom Cioppino Soup
A plant-based take on the San Francisco seafood cioppino soup thatโs perfect with sourdough.
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Here you will find aย collection of Fork in the Road’s simple fall and autumn seasonal recipes featuring cool weather salads, hearty soups, veggie pastas, and comforting main dishes. Perfect for cozy nights at home!
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 take on the San Francisco seafood cioppino soup thatโs perfect with sourdough.
An easy plant-based oil-free bread recipe with carrots, ginger, and a brown sugar crumb topping.
A simple plant-based take on Cajun jambalaya with vegan sausage and a blend of flavorful spices.
A simple kale and quinoa salad bowl with baked tempeh and crispy sweet potatoes. Super tasty!
Fluffy, moist, and oil-free vegan carrot cake muffins with a ginger and brown sugar crumble topping.
Easy homemade chocolate cups with a gooey tahini filling. A sweet and savory treat!
A simple steel cut or rolled oats breakfast bowl with pumpkin puree and pumpkin spice blend.
Soft and fluffy, this plant-based bread is a tasty way to use up the seasonโs zucchini.
An easy homemade salad dressing with maple syrup, dijon mustard, and apple cider vinegar. Just 5 minutes!
A delicious fall and winter side dish, or topping for salads and bowls. Just 5 ingredients and 40 minutes!
Fluffy, moist, and oil-free, these plant-based zucchini muffins are tasty as breakfast or afternoon snack.
A simple and delicious combo thatโs great as a side or a topping for salads and bowls.