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

Vegan Cornbread Stuffing

Subtly sweet cubes of cornbread get a savory makeover when they’re mixed with sautéed mushrooms, celery, and onions in this delicious Thanksgiving…

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Adzuki Beans with Kabocha Squash

This recipe may sound a little ho-hum, but it’s actually incredibly delicious. If you prefer a softer, stewier texture, add the squash…

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Pita Chips with Blueberry-Orange Salsa

This fruity salsa is made with fresh blueberries, navel oranges, and a hint of maple syrup. It’s a perfect snack or party…

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Rice Vermicelli Bowls with Bok Choy and Adzuki Beans

This scrumptious one-pot recipe is packed to the brim with fresh ingredients to create a soupy noodle dish that’s similar to Vietnamese…

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Porcini-Lentil Vegan Pâté

When you’re ready to wow a crowd with a plant-based party appetizer, this vegan pâté is sure to do the trick. The…

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Roasted Celeriac Steaks with Mushrooms and Sweet Potato Mash

Sink your teeth into this hearty meal featuring tender celeriac steaks, a creamy sweet potato mash, and a homemade steak sauce that…

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Curried Tomato Lentil Soup (Shorba Addis)

This recipe is based on an Ethiopian soup with a rich, deep curry flavor and complex textures. It’s easy to make in…

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Rice Salad with Fennel, Orange, and Chickpeas

The mild anise-like flavor of fennel is well balanced by the citrus in this hearty salad. From Forks Over Knives – The…

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Easy Vegan Baked Beans

When homemade barbecue sauce is in the refrigerator, this dish can be brought together in minutes. The barbecue sauce is what makes…

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Autumn Wheat Berry Salad

Wheat berries are one of the heartiest grains, which gives them a long cooking time along with their exceptional health benefits. Use…

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