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

Persian Yellow Split Pea and Eggplant Stew

The following recipe is a sneak peek from our new cookbook, Forks Over Knives: Flavor! Find more exclusive recipes from the recently released book here. Many…

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15-Minute Watermelon Gazpacho

This vegan watermelon gazpacho gets its spicy kick from fresh jalapeños and chili powder, while diced cucumber and jicama add a cool…

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Creamy Vegan Potato-Leek Soup

Heaping spoonfuls of smoked paprika are what make this soup sing.The Spanish spice differs from the more common Hungarian (sweet) paprika because…

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8-Ingredient Slow Cooker Chili

Back in the day, if you wanted to make chili, you needed to plan on some serious time in a hot kitchen…

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Super Easy Instant Pot Lentils

Preparing a batch of lentils from scratch allows you to simmer the legumes with aromatic vegetables so they soak up all their…

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Split Pea and Chard Soup

This vibrant, vegan split pea soup recipe is one of more than 125 fabulous creations featured in the much-anticipated new cookbook from…

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Vegan Posole

Posole is a traditional Mexican stew that is frequently served on holidays and other celebrations. The star ingredient, hominy, is basically dried…

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Curried Tomato-Lentil Stew

Puréed and whole cooked lentils give this vegan tomato-lentil stew recipe a hearty texture that’s satisfying enough for a main dish when…

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Black Bean Chili

The ingredient list here might look a little long, but please don’t let that stop you from trying this delectable vegan chili….

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Jamaican Green Pea and Spinach Stew

Allspice, a hallmark seasoning in Jamaican cooking, plays a starring role in this vegan Jamaican Green Pea and Spinach Stew recipe that’s…

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Vegetable Stone Soup

This comforting vegan vegetable soup recipe was inspired by the old folktale Stone Soup, a story of hungry travelers who teach an…

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Potato-Cauliflower Curry

This simple vegan curry recipe is packed with comforting potatoes, cauliflower, and peas, and the sauce comes together easily in your blender….

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