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

Spinach Lasagna

My mom has been making a version of this lasagna for years. It is now a favorite of my boys. I serve…

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Pesto Pasta with White Beans

This quick and easy pesto pasta dish takes only about as long to put together as it takes to cook the pasta…

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Spaghetti with Roasted Tomatoes, Chickpeas, and Basil

Roasting vegetables is an easy way to add flavor to a dish, and, yes, you can absolutely do it without added oil—the…

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Easy Thai Noodles

I love Thai food but don’t go out to restaurants for it much anymore because it’s hard to avoid all the added…

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Mediterranean Vegetable Spaghetti

This pasta dish is the perfect example of delicious simplicity, with its homemade tomato and pepper sauce tossed with brown rice spaghetti…

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Pasta Primavera

This pasta dish has no bouillon, or any other meat, in it. It’s colorful, hearty, tasty, and a great way to get…

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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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Roasted Tomato and Cannellini Bean Pasta

This recipe is so easy to put together and can easily be doubled. I serve this with sautéed kale. I like this…

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White Beans with Greens, Garlic and Tomato

You get the colors of the Italian flag, along with fresh flavors in this dish.

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Velvety Macaroni

The true guilt free and creamy “Velvety Macaroni.” From CandidChef.com Find this vegan mac and cheese recipe and other kid-friendly and comfort food…

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Ponzu Noodle Salad

Ponzu is a soy and citrus sauce popular in Japanese cooking. Use it to dress up simple vegetable and rice dishes, or…

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Pasta Primavera

Pasta primavera is related to and likely derived from authentic Italian dishes. However this is more accurately a North American dish, created…

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