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

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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Raw Apple Crumble

This dessert is easier and faster to make than an apple pie or crisp, and it requires no baking. Instead of refined…

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Quick and Easy Noodle Soup

This luscious vegan noodle soup tastes like comfort in a bowl—and an awful lot like chicken noodle soup! The chicken-soup flavor comes…

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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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Spinach Lasagna

My mom has been making a version of this lasagna for years. It is now a favorite of my boys. I serve…

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Corn and Black Bean Cakes

My mom made a version of these savory pancakes for dinner when I was a kid. My updated version is healthier, but…

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Polenta Sopes with Beans and Corn

Here’s a healthy convenience-food twist on a Mexican favorite. Sliced tube-style polenta fills in for thick, tortilla-like base that’s traditionally made with…

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Savory Tamale Breakfast Bowls

Instant polenta or grits stand in for masa harina in these bowls that get their Southwest flavors from prepared salsa and a…

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Berry-Licious Overnight Oatmeal

Perfect for a Valentine’s Day breakfast for two, these berry breakfast bowls are a treat to behold and a sweet, nourishing way…

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Mediterranean Style Pita Pizzas with Quick-Pickled Onions

Who says salad has to come in a bowl? Get your greens on with pizza. Toasted pita rounds are the perfect size…

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Baked French Fries & Ketchup

Try these baked, oil-free french-fries and ketchup which are a tasty delight!  The ketchup can also be used on veggie burgers or…

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Myrna’s Marinara Sauce

Myrna is Forks Over Knives founder and president Brian Wendel’s mom. Her crowd-pleasing marinara sauce requires minimal prep: You just throw all…

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