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

Spring Roll Bowls

Enjoy all the flavors of a spring roll with the ease of a bowl. Brown rice noodles take the place of rice…

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Eggplant Cannelloni with Bravo Tomato Sauce

Cannelloni are round pasta tubes. In this recipe, I substitute rolled eggplant for the pasta. Select eggplants that are heavy for their…

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Orzo Bowl with Kidney Beans and Sautéed Veggies

A creamy cashew sauce tops off this nourishing medley of beans, veggies, and pasta. Orzo is an ideal base for bowls such…

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Broccoli Pasta Salad with Red Pepper Pesto

We’ve loaded this summery vegan pasta salad with lightly steamed broccoli, artichoke hearts, and cherry tomatoes, but any combination of summer vegetables…

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Chef Del’s Mushroom Stroganoff

Stroganoff originated in Russia as a beef dish served in a rich sour cream sauce. And although there are many versions of…

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Thai Red Curry Noodles with Stir-Fried Vegetables

The following recipe is a sneak peek from our new cookbook, Forks Over Knives: Flavor! Find more exclusive recipes from the recently released book here. Thai…

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Roasted Tomato and Cannellini Bean Pasta

This recipe is so easy to put together and can easily be doubled. I serve this with sautéed kale. I like this…

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Pesto Pasta with White Beans

This quick and easy pesto pasta dish takes only about as long to put together as it takes to cook the pasta…

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Creamy Celeriac Pasta Alfredo

Satisfy your comfort-food cravings with this easy vegan alfredo pasta dish. The creamy sauce features a base of blended celeriac, a relative…

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Chilled Peanut Noodles

I love anything with peanut butter—especially a spoon. I eat peanut butter only as a special treat because of the fat content,…

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Pasta Primavera

This pasta dish has no bouillon, or any other meat, in it. It’s colorful, hearty, tasty, and a great way to get…

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Lentil Enchilada Pasta

I wanted to spice things up a bit from my usual lunches, and I was pleasantly surprised by how easily it was…

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