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

No-Cheese Sauce

This low-fat vegan cheese sauce recipe takes only takes about 5 minutes to put together. It may seem as though this recipe…

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Potato Enchiladas

Use firm, waxy potatoes (not the mealy baking kind) in this Mexican favorite: Yukon gold, Yellow Finn, or purple potatoes all work…

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Kale and Farro Salad with Orange-Avocado Dressing

You can make the dressing, cook the farro, sauté the kale and broccoli, and prep the other veggies a day in advance,…

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Easy Vegan Corn Chowder

Corn chowder is universally appealing, especially among children, because of its sweet taste and creamy texture. Here you will find that creaminess…

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Fudgy Vegan Brownies

Moist, rich, and seriously fudgy, this no-fuss recipe for vegan brownies delivers big chocolate flavor. Unsweetened applesauce, almond butter, and ground flaxseed…

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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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Cilantro-Cashew Dressing

Inspired by the flavors of Indian green chutney, this creamy vegan dressing recipe tastes great drizzled over salads, rice bowls, and roasted…

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Pesto Penne

Chickpeas give this vegan pesto recipe a lovely creaminess. If you can use homemade almond milk, which doesn’t take long to make,…

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Couscous Bowls

This satisfying meal is equally good made with traditional couscous or the larger, pearl-sized Israeli couscous. Feel free to experiment with whatever…

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Fettuccine with Grilled Asparagus, Peas, and Lemon

Asparagus and peas, with the lightness of lemons and parsley, create a beautiful dish, perfect for lunch and dinner. From 21-Day Weight Loss…

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No-Bake Cranberry Pear Tart

I created this tasty dessert one holiday when there was no room in the oven to bake one more thing. The filling…

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Falafel Tacos

One day I made falafel for a few friends and realized right before the first guest arrived that I had forgotten to…

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