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Whole-Food, Plant-Based Recipes from Forks Over Knives

Mixed Grain Bowls with Mushrooms and Lentils

What do you get when you combine hearty quinoa, chewy wild rice, creamy yellow lentils, crisp green beans, savory mushrooms, and tender…

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Pumpkin Risotto Frittata with Mushrooms

The natural sweetness of pumpkin plays well with the savory, earthy notes of fresh mushrooms in this rustic risotto frittata. A cast-iron…

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Baked Vegetable Biryani

A true Indian classic, vegetable biryani is usually made on the stove top, but this simplified version makes for a great baked…

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BBQ Jackfruit Bowls with Texas Toast

These BBQ jackfruit bowls hit all the right notes for a great eating experience—chewy, zesty, crunchy, and colorful. Meaty jackfruit morsels are…

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Vegan Mixed Grill Platter

Here’s a fresh way to enjoy whole-food, plant-based veggie burgers: Grill them up alongside a rainbow medley of fresh veggies, cut them…

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Farro Pilaf with Veggies and Blackened Melon

Sweet melon is coated in blackened seasoning and grilled on the barbecue to create mouthwatering-good wedges of smoky, juicy fruit. A dollop…

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Pesto Grain Bowl with Grilled Vegetables

Drizzle these robust quinoa bowls with a homemade vegan pesto sauce that packs a ton of flavor into every bite. Grilled corn,…

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Baja Rice Bowls with Grilled Summer Squash

This taco-inspired spin on a grain bowl is great for weekly meal prep and versatile enough to use up any spare veggies…

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Cauliflower Rice Bowls with Vegan Pesto

Grain bowls are a great way to pack tons of healthy ingredients into one tasty dish. This one works in extra veggie…

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15-Minute Quinoa Slaw Bowl

Need a tasty, nutritious meal that’s ready in a flash? This easy quinoa slaw bowl is loaded with healthy ingredients and uses…

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