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

Blueberry Bliss Breakfast Bowls with Freekeh

Get a nourishing start to your day with this simple, satisfying breakfast bowl. Freekeh has a chewy-tender texture like steel-cut oats, which…

see recipe

Strawberry Gazpacho

Strawberries add a fresh, fruity twist to this classic chilled soup. If you wish, choose your favorite herb to sprinkle on as…

see recipe

Potato Snackers with Red Pepper Dip

Using a combination of potato types gives these lightly seasoned crisps a variety of flavors and textures. Enjoy them with semi-homemade roasted…

see recipe

Sautéed Veggies with Lemon Pepper

A little vegetable broth, lemon zest, and spice go a long way in amping up the flavor in this simple side dish….

see recipe

Garlicky Bok Choy Noodle Soup

The vegetables in this colorful noodle soup are just barely cooked, so they stay crisp in texture and bright in color. Baby…

see recipe

Creamy Blueberry Parfaits with Millet

Millet has a subtle nutty flavor that plays well with sweet ingredients. When cooked, it takes on a fluffy texture that is…

see recipe

Carrot Dogs

Don’t doubt the deliciousness of carrot dogs until you’ve tasted one. Cooked whole carrots soak up tons of flavor from a smoky…

see recipe

Roasted Strawberry Bruschetta

This strawberry bruschetta is an eye-catching appetizer. Hummus is the surprise ingredient in these tasty toasts—it presents like a soft cheese and…

see recipe

Zecret Vegan Zucchini Bread

This sweet loaf of zucchini bread gets its tender crumb from a secret ingredient: avocado. Enjoy a slice at room temperature or…

see recipe

Veggie Summer Rolls

These Vietnamese-style summer rolls are bundles of flavor. Stuffed with fresh veggies and vermicelli noodles, they’re hearty enough to enjoy as a…

see recipe

Want More Recipes?

Download the Forks Over Knives App and get 400 whole-food, plant-based dishes at your fingertips.

Copy link
Powered by Social Snap