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

Asian Veggie Wraps

Loaded with vermicelli noodles, mushrooms, and other fresh veggies, this recipe for Asian-style wraps is ideal for packed lunches. The wraps will…

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Israeli Couscous and Kale Salad

Incredibly easy to cook, Israeli couscous does a great job of absorbing the flavors of the herbs and spices in this vegan…

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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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Penne with Tomato-Mushroom Sauce

Pasta dishes like this one come together easily because I always have most of the ingredients in the pantry and mushrooms in…

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Sicilian Cauliflower Linguine

Traditional versions of this dish are made with extra virgin olive oil—lots of it—and anchovies. This version is far healthier, but still…

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Lentil Enchilada Pasta

I wanted to spice things up a bit from my usual lunches, and I was pleasantly surprised by how easily it was…

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Chinese Noodles in Ginger Garlic Sauce

This quick and flavorful dish can be made quicker still by using frozen veggies in place of the fresh. Chow mein or…

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Roasted Veggie Pasta

This pasta has been our party staple for years. And we promise, you’ll be surprised by how all these average ingredients make…

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Chilled Peanut Noodles

I love anything with peanut butter—especially a spoon. I eat peanut butter only as a special treat because of the fat content,…

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Sweet Potato Lasagna

This dish is ideal to serve to a group. It has all sorts of different tastes and textures. Use white-fleshed sweet potatoes…

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Dan Dan Mian Noodles

This is a fast, filling dish that shows the boldness of Szechuan cooking. Every ingredient stands out, from the pickled greens and…

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Ratatouille Fusilli

This recipe happened by mistake, but it turned out to be such a happy (and delicious) accident that we decided we had…

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