This week there are two healthy vegan recipes featured from Forks Over Knives!

Creamy Potato Curry

First up, a creamy potato curry made with Yukon Gold Potatoes, cauliflower, and chickpeas along with herbs and other vegetables. A creamy cashew sauce is mixed in to create that thick, filling texture.

For this recipe the ingredients are:

Cashews

Yukon Gold Potatoes

Cauliflower

Chickpeas

Green peas

Carrots

Yellow onion

Kale

Herbs & spices: curry, cumin, and coriander.

This recipe was created by Katie Mae of Plantz St. Culinary. And you can find the full recipe on Forks Over Knives.

Next up is a…

Creamy Sweet Potato and Vegetable Stew

This sweet potato and vegetable stew, also from Forks Over Knives, is a great way to get in your veggies. With sweet potato, carrots, zucchini, cauliflower, mushrooms, potatoes, celery, and more this is one vegetable packed meal! Leave the vegetables chunky for a robust and satisfying meal.

What you’ll need for the entire recipe:

Sweet potato

Yukon Gold (or russet) potatoes

Onion

Carrots

Red bell pepper

Zucchini

Cauliflower

Green beans

Low-sodium vegetable broth (You can also get the Pacific Foods variety by the case if you like to use vegetable broth in a lot of recipes.)

Crimini (brown button) mushrooms

Shallots

Celery

Vegan Worcestershire sauce (Wizard’s Organic Vegan Worcestershire Sauce is a good one that’s also gluten-free. And you can even get it in bulk.)

Cannellini or navy beans (for the white bean sauce)

Herbs & spices: garlic, thyme, black pepper, sea salt, bay leaf, white pepper, and sage

Find the complete recipe for Sweet Potato and Vegetable Stew on Forks Over Knives.

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