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

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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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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Sweet Potato Poppy Seed Dressing

Berries and balsamic vinegar bring a touch of tartness to this naturally sweet dressing that pairs well with citrusy salads. Blended sweet…

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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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Fast Pizza

This recipe is one of 130 recipes that Mary McDougall contributed to the national bestselling book The McDougall Program. The book, authored by Mary’s husband,…

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Plant-Based 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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