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

Curried Millet Cakes with Creamy Red Pepper Coriander Sauce

Millet, one of the oldest cultivated grains, is quick cooking and takes on the flavor of whatever spice you cook it with….

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Ethiopian Wild Rice Pilaf

Berbere, a spice used in Ethiopian cooking, resembles the spice garam masala from India. It is an unusual blend of spices such…

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Cheesy Kidney Bean and Rice Casserole

This vegan casserole is plant-based comfort food at its best: a creamy, savory mix of beans, rice, veggies, and a cheesy sauce…

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Herbed Instant Pot Rice Pilaf

Loaded with veggies and fresh herbs, this Instant Pot rice pilaf is subtly sweet, totally satisfying, and one of the easiest dishes…

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Tom’s “Fried” Rice

My friend Jake was unable to obtain a standard life insurance policy because he was overweight, and at a high risk for…

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Polenta with Black Beans and Mango Salsa

Cooked polenta packaged in rolls makes an easy base for this and other dishes. Look for polenta that is fat-free and contains…

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Jabba the Hutt Shepherd’s Pie

This delicious vegan shepherd’s pie is going to leave you in awe! And if you’re a Star Wars fan or live with…

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No-Fry Fried Rice

Yum! I love this oil-free, vegan, fried rice dish. Top with cilantro and fresh chile and you are good to go! Sometimes…

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Farro, Mushroom, and Leek Gratin

This hearty casserole has all the flavors of holiday dressing. With its creamy sauce, chewy farro, and crispy topping, this gratin is…

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Brown Rice Breakfast Pudding

My mom used to serve a version of this for breakfast—cooked with milk, sugar, and a hint of cinnamon. It is still…

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Instant Pot Spanish Quinoa

A chopped vegetable medley turns a pot of quinoa into a hearty Spanish-style pilaf. Cooking the recipe in the Instant Pot (or…

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Basic Polenta

Also known as mush, or gruel, this grain dish was once considered peasant food, but it has enjoyed a popular resurgence in…

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