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

Caramelized Garlic and Potato Soup

This lusciously creamy potato soup has subtly sweet undertones thanks to a handful of caramelized garlic that turns a simple dish into…

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Fire Brigade Stuffing

My brother-in-law, Brian, makes this stuffing, which will make your palate swoon and your tummy sing. Here’s a fun twist to make…

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Green Beans and Summer Squash Salad

We used kidney beans for this summery salad, but any cooked bean of your preference will work. You can make the easy…

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Vegan Potato Scramble with Hot Chile Sauce

This hearty dish is easy to prepare ahead of time which makes it an ideal holiday breakfast dish and a good option…

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I-Heart Cherries Breakfast Bowls with Cherry Compote

A sweet and nourishing breakfast is as easy as 1-2-3 with this simple recipe. Kasha, or toasted buckwheat groats, have a texture…

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Chimichurri

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. Chimichurri…

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Orange-Plum-Rosemary Ice Pops

Subtly infused with rosemary, these pretty ice pops are bursting with whole fruit.

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Penne with Swiss Chard, Olives, and Currants

Salty, pungent olives and sweet currants contrast with each other in this dish while mild, earthy chard pulls it all together. From…

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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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Stirred-Not-Fried Wild Rice

This vegan recipe combines wild rice and steam-fried vegetables for a healthy alternative to traditionally greasy fried rice. To make this a…

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Rice Pudding with Mixed Berry Sauce

Chia seeds undergo a remarkable transformation when soaked in water— they plump up and develop a jellylike coating, making them a wonderful…

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