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

Jelly Doughnut Holes

These delicious no-fry vegan Jelly Doughnut Holes are bite-size bits of bliss. Fill them with as much jam as possible for sweetest…

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Jeweled Avocado-Chocolate Pudding

Avocado goes incognito in this luscious, creamy vegan pudding that takes all of five minutes to whip up. Pomegranate seeds are the…

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Creamy Red Pepper Coriander Sauce

Fragrant with the flavor of cilantro (aka coriander), this creamy red pepper sauce is a featured element in our Curried Millet Cakes…

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Secret Ingredient Vegan Ranch Sauce

Creamy, tangy, and satisfying, this healthy vegan ranch dressing pairs perfectly with Buffalo cauliflower, steamed artichokes, savory salads, and crudités. The secret…

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Julieanna’s Stuffed Acorn Squash

*Original recipe by Julieanna Hever, MS, RD, CPT

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Rip’s 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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Baja Rice Bowls with Grilled Summer Squash

This taco-inspired spin on a grain bowl is great for weekly meal prep and versatile enough to use up any spare veggies…

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Mexican-Style Brown Rice

Mexican rice is a great platter-filler when you’re in need of a savory side dish that’s full of hearty ingredients, and this…

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Budget-Friendly Lentil Bolognese

A tasty Lentil Bolognese is a must for your recipe arsenal, and this one passes the test for a busy student—or anyone…

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