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

Winter Vegetable Risotto

Risotto is often hard to mimic as a vegan dish because it calls for lots of Parmesan and butter to create its…

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Quinoa with Kale and Roasted Butternut Squash

This is a great lunch or dinner dish no matter what season it is. During the summer, serve it chilled on a…

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Green Chile Rice with Black Beans

Black beans are not usually added to this popular Mexican rice dish, but their addition makes it into a one-pot meal. Use…

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Ethiopian Wild Rice Pilaf

Berbere, a spice used in Ethiopian cooking, resembles the spice garam masala from India. It is an unusual blend of spices such…

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Quinoa Curry Bowl

This quick and easy dish uses “stir-fry” frozen vegetables, along with fresh ginger and garlic. Frozen veggies have come a long way, and they can be a healthy and delicious meal addition. Look for 100% vegetables without any added salt or oil.

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Red Beans & Quinoa

I’ve had a version of beans and rice on my dinner menu for as long as I can remember, mostly because it’s…

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Burrito Bowl

This is our latest favorite meal, often enjoyed outside on our deck on a warm evening. I vary the beans, and also…

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Teriyaki Veggie Crunch Roll

There is so much more to vegan sushi than cucumber rolls! This recipe is a creative twist on a classic veggie roll,…

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Mushroom and Green Pea Risotto

This creamy risotto is a vast improvement over the traditional dish, as it brings all the creamy texture and cheesy flavor without…

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Wild Rice, Cabbage and Chickpea Pilaf

This recipe came about like a lot of my recipes: I had leftover ingredients in the fridge that needed to be used,…

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Kichadi

Kichadi is an East Indian comfort food that features rice and lentils (or split peas), and a variety of spices and vegetables….

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Trumpet Rolls

Trumpet mushrooms, when cooked, have a texture similar to raw fish, which makes them perfect for sushi rolls. The filling options are…

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