Fork & Roots: Easy Vegan & Plant-Based Recipes

Fork & Roots: Easy Vegan & Plant-Based Recipes Simple, delicious plant-based recipes for everyone! 🌱 Making vegan cooking easy & fun. We believe healthy eating shouldn't be complicated or boring.

🌱 Fork & Roots was created with one simple mission: making plant-based cooking accessible, enjoyable, and delicious for everyone! Here, you'll find:

Simple, budget-friendly recipes
Quick weeknight meals
Creative plant-based versions of your favorite comfort foods
Beginner-friendly cooking tips
Seasonal ingredients and meal ideas

Whether you're a longtime vegan, transitioning to plant-based eatin

g, or simply wanting to add more vegetables to your diet - we're here to show you that cooking vibrant, nutritious meals can be both easy and exciting! Join our growing community of food lovers and let's make magic in the kitchen together! 💚

Gourmet Kale ChiliIngredients:- 1 tbsp olive oil- 1 onion, diced- 3 cloves garlic, minced- 1 red bell pepper, diced- 1 g...
02/23/2026

Gourmet Kale Chili

Ingredients:
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup vegetable broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 4 cups chopped kale

Directions:
1. In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
2. Add red bell pepper, green bell pepper, carrots, and celery. Cook for 5 minutes until vegetables are slightly tender.
3. Stir in diced tomatoes, tomato sauce, kidney beans, black beans, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Bring to a simmer.
4. Reduce heat to low, cover, and let it cook for 20 minutes.
5. Add chopped kale to the pot, stir well, and cook for an additional 5 minutes until kale is wilted.
6. Adjust seasoning if needed, then serve hot. Enjoy this hearty and nutritious vegan kale chili!

Braised Winter Squash SaladsIngredients:- 1 small butternut squash, peeled, seeded, and diced- 1 small acorn squash, pee...
02/23/2026

Braised Winter Squash Salads

Ingredients:
- 1 small butternut squash, peeled, seeded, and diced
- 1 small acorn squash, peeled, seeded, and diced
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- 4 cups mixed salad greens
- 1/2 cup dried cranberries
- 1/4 cup pumpkin seeds
- Balsamic vinaigrette, for serving

Directions:
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the butternut squash and acorn squash with olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper until well coated.
3. Spread the squash mixture in a single layer on a baking sheet and roast for 25-30 minutes, or until the squash is tender and caramelized, stirring halfway through.
4. In a serving bowl, layer the mixed salad greens, roasted squash, dried cranberries, and pumpkin seeds.
5. Drizzle with balsamic vinaigrette before serving.
6. Toss gently to combine all the ingredients and enjoy your delicious plant-based Braised Winter Squash Salads!

Apples PitasIngredients:- 2 apples, thinly sliced- 1/4 cup almond butter- 2 tbsp maple syrup- 1/2 tsp cinnamon- 4 whole ...
02/23/2026

Apples Pitas

Ingredients:
- 2 apples, thinly sliced
- 1/4 cup almond butter
- 2 tbsp maple syrup
- 1/2 tsp cinnamon
- 4 whole wheat pitas

Directions:
1. In a small bowl, mix almond butter, maple syrup, and cinnamon until well combined.
2. Spread the almond butter mixture inside each pita pocket.
3. Fill each pita with sliced apples.
4. Serve immediately and enjoy these delicious and easy-to-make apple pitas!

Vibrant Brussels Sprouts LasagnaIngredients:- 9 lasagna noodles- 1 lb Brussels sprouts, trimmed and thinly sliced- 1 oni...
02/23/2026

Vibrant Brussels Sprouts Lasagna

Ingredients:
- 9 lasagna noodles
- 1 lb Brussels sprouts, trimmed and thinly sliced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 2 cups tomato sauce
- 1 cup vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 cup cashews, soaked and drained
- 1/2 cup nutritional yeast
- 1/2 cup plant-based milk
- 2 tbsp lemon juice
- 1/4 tsp nutmeg

Directions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, sauté the onion and garlic until softened. Add Brussels sprouts and cook until tender.
3. Stir in diced tomatoes, tomato sauce, vegetable broth, basil, oregano, salt, and pepper. Simmer for 10 minutes.
4. In a blender, combine soaked cashews, nutritional yeast, plant-based milk, lemon juice, nutmeg, salt, and pepper. Blend until smooth.
5. Spread a thin layer of the Brussels sprouts mixture in a baking dish. Top with a layer of lasagna noodles, then cashew cream. Repeat layers, ending with cashew cream on top.
6. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes until bubbly.
7. Let it cool slightly before serving. Enjoy your vibrant Brussels Sprouts Lasagna!

Carrots BreadIngredients:- 2 cups all-purpose flour- 1 tsp baking powder- 1/2 tsp baking soda- 1/2 tsp salt- 1 tsp groun...
02/23/2026

Carrots Bread

Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup brown sugar
- 1/4 cup coconut oil, melted
- 1 cup almond milk
- 1 tsp vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup chopped walnuts (optional)

Directions:
1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, mix the brown sugar, coconut oil, almond milk, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the grated carrots and chopped walnuts, if using.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
9. Slice and enjoy this moist and flavorful vegan Carrots Bread!

Simple Carrots Smoothie BowlIngredients:- 2 large carrots, peeled and chopped- 1 frozen banana- 1/2 cup almond milk- 1/4...
02/23/2026

Simple Carrots Smoothie Bowl

Ingredients:
- 2 large carrots, peeled and chopped
- 1 frozen banana
- 1/2 cup almond milk
- 1/4 cup rolled oats
- 1 tbsp chia seeds
- 1/2 tsp ground cinnamon
- Toppings of choice (such as sliced almonds, shredded coconut, and fresh berries)

Directions:
1. In a blender, combine the chopped carrots, frozen banana, almond milk, rolled oats, chia seeds, and ground cinnamon.
2. Blend until smooth and creamy, adding more almond milk if needed to reach desired consistency.
3. Pour the smoothie into a bowl and top with sliced almonds, shredded coconut, fresh berries, or any other toppings of your choice.
4. Enjoy your nutritious and vibrant Simple Carrots Smoothie Bowl!

Kiwi with Lemon MacaroniIngredients:- 8 oz macaroni pasta- 3 kiwis, peeled and diced- 1/4 cup lemon juice- 2 tbsp olive ...
02/22/2026

Kiwi with Lemon Macaroni

Ingredients:
- 8 oz macaroni pasta
- 3 kiwis, peeled and diced
- 1/4 cup lemon juice
- 2 tbsp olive oil
- 1/4 cup chopped fresh basil
- Salt and pepper to taste

Directions:
1. Cook the macaroni pasta according to package instructions. Drain and set aside.
2. In a large mixing bowl, combine the diced kiwis, lemon juice, olive oil, and chopped basil. Mix well.
3. Add the cooked macaroni to the kiwi mixture and toss until everything is evenly coated.
4. Season with salt and pepper to taste. Adjust lemon juice or olive oil if desired.
5. Serve the kiwi with lemon macaroni warm or cold. Enjoy this refreshing and flavorful vegan dish!

Pears with Spices CakesIngredients:- 2 ripe pears, peeled and diced- 1 cup all-purpose flour- 1/2 cup brown sugar- 1/2 t...
02/22/2026

Pears with Spices Cakes

Ingredients:
- 2 ripe pears, peeled and diced
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 cup vegetable oil
- 1/2 cup non-dairy milk (such as almond or soy)
- 1 tsp vanilla extract

Directions:
1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a mixing bowl, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
3. In a separate bowl, whisk together the vegetable oil, non-dairy milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Gently fold in the diced pears until evenly distributed in the batter.
6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
7. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the pear cakes to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
9. Serve the pear cakes warm or at room temperature, and enjoy the delicious spiced flavors!

Lemons with Lemon MacaroniIngredients:- 8 oz macaroni pasta- 2 lemons, zested and juiced- 1/4 cup olive oil- 3 cloves ga...
02/22/2026

Lemons with Lemon Macaroni

Ingredients:
- 8 oz macaroni pasta
- 2 lemons, zested and juiced
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- Fresh parsley, chopped for garnish

Directions:
1. Cook the macaroni pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes. Saute for 1-2 minutes until garlic is fragrant.
3. Add cooked macaroni to the skillet. Pour in lemon juice and sprinkle lemon zest over the pasta. Toss well to combine.
4. Season with salt and pepper to taste. Cook for an additional 2-3 minutes to allow the flavors to meld together.
5. Remove from heat and garnish with fresh chopped parsley before serving.
6. Serve the lemon macaroni hot and enjoy the zesty and flavorful dish!

Braised Lemons GumboIngredients:- 1 cup okra, sliced- 1 cup bell peppers, diced- 1 cup onion, chopped- 2 cloves garlic, ...
02/22/2026

Braised Lemons Gumbo

Ingredients:
- 1 cup okra, sliced
- 1 cup bell peppers, diced
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 2 lemons, sliced
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
- Cooked rice, for serving
- Fresh parsley, for garnish

Directions:
1. In a large pot, sauté okra, bell peppers, onion, and garlic until slightly softened.
2. Add vegetable broth, diced tomatoes, sliced lemons, smoked paprika, thyme, cayenne pepper, salt, and pepper. Stir to combine.
3. Bring the mixture to a simmer, cover, and let it cook for 30 minutes, stirring occasionally.
4. Taste and adjust seasoning if needed.
5. Serve the braised lemons gumbo over cooked rice.
6. Garnish with fresh parsley before serving. Enjoy your flavorful vegan gumbo!

Sautéed Pears LemonadeIngredients:- 2 ripe pears, peeled, cored, and sliced- 2 tbsp maple syrup- 1 lemon, juiced- 4 cups...
02/22/2026

Sautéed Pears Lemonade

Ingredients:
- 2 ripe pears, peeled, cored, and sliced
- 2 tbsp maple syrup
- 1 lemon, juiced
- 4 cups water
- Ice cubes
- Fresh mint leaves, for garnish

Directions:
1. In a pan over medium heat, sauté the sliced pears with maple syrup until they are soft and caramelized, about 5-7 minutes.
2. Remove the pears from heat and let them cool to room temperature.
3. In a blender, combine the sautéed pears, lemon juice, and water. Blend until smooth.
4. Strain the mixture through a fine-mesh sieve into a pitcher to remove any pulp.
5. Chill the pear lemonade in the refrigerator for at least 30 minutes.
6. To serve, fill glasses with ice cubes and pour the chilled pear lemonade.
7. Garnish with fresh mint leaves and enjoy this refreshing and fruity vegan drink!

Pomegranates with Lemon CocktailsIngredients:- 2 pomegranates, arils removed- 1/2 cup fresh lemon juice- 1/4 cup maple s...
02/22/2026

Pomegranates with Lemon Cocktails

Ingredients:
- 2 pomegranates, arils removed
- 1/2 cup fresh lemon juice
- 1/4 cup maple syrup
- 2 cups sparkling water
- Ice cubes
- Lemon slices, for garnish
- Mint leaves, for garnish

Directions:
1. In a blender, combine pomegranate arils, fresh lemon juice, and maple syrup. Blend until smooth.
2. Strain the mixture through a fine mesh sieve to remove any solids and seeds.
3. Fill glasses with ice cubes and pour the pomegranate-lemon mixture halfway into each glass.
4. Top off each glass with sparkling water and gently stir to combine.
5. Garnish with lemon slices and mint leaves.
6. Serve chilled and enjoy your refreshing Pomegranates with Lemon Cocktails!

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1001 S. Main Street STE 600
Kalispell, MT
59901

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