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

Lasagna Verde

Go green with veggie-filled layers in this creamy vegan lasagna, which is chock-full of hearty, healthy ingredients that will leave you feeling…

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Vegan Welsh Rarebit with Mushrooms

The classic, cheesy open-face sandwich from Wales gets a hearty plant-based makeover using beans and mushrooms for a base. The vegan rarebit…

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Chocolate and Cherry Vegan Cobbler

Chocolate and cherries are a naturally delicious pairing. This vegan cobbler uses a combination of sweet and tart cherries for balanced flavor…

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Lentil-Walnut Pâté

This plant-based pâté gets its meaty texture from brown lentils and walnuts, with sautéed garlic and onion, a dash of lemon juice,…

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Bok Choy in Ginger-Garlic Sauce

In this simple yet so-tasty side dish, crunchy-tender baby bok choy soaks up a savory brothy sauce. We suggest choosing smaller heads…

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Tomato Tamarind Chutney

Sweet and tangy, chutney is the perfect complement to Indian curries, and we love this version made with tomato and tamarind. You…

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Persimmon Cake with Pistachios

Fuyu persimmons are best for these picture-perfect baby cakes. These fruits are similar to tomatoes in appearance and feel the same when…

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Muffin Tin Mini Tostadas

Not just for muffins and cupcakes, muffin tins can help create a wide range of handheld dishes. In this delicious Mexican-inspired breakfast creation,…

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Sweet Potato Mini Galettes

Mashed Russet potato helps form a light, fluffy dough that bakes into a perfectly flaky crust for savory handheld pies. For the…

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Winter Potato Leek Soup

This easy chowder is creamy without being too heavy. If you can’t find chestnuts, top with toasted pecans instead. Make this soup…

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Kale and Farro Salad with Orange-Avocado Dressing

You can make the dressing, cook the farro, sauté the kale and broccoli, and prep the other veggies a day in advance,…

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