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

Moroccan Carrot-Beet Salad

This Moroccan-inspired recipe is an explosion of flavors, colors, and textures that will delight even the most staunch salad snubber. Leafy greens…

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Stir-Fried Udon Noodles with Mixed Vegetables

Is there anything better than a big bowl of slurpable noodles, tender veggies, and savory sauce? We certainly don’t think so! This…

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Roasted Garlic, Delicata Squash, and Farro Stew

Vampires beware! This scrumptious stew features a whole head of garlic that gets deliciously sweet and gooey as it roasts in the…

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Zucchini Rollatini with Quinoa and Chickpeas

These scrumptious zucchini rollatini are like bite-sized lasagnas that feature all the classic flavors of Italian comfort food. A savory mixture of…

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Vegan Key Lime Pie

Beautifully tart and lusciously creamy, this vegan pie takes your taste buds on a tropical vacation. The tangy filling has a rich,…

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Thanksgiving Tabbouleh Salad

This succulent tabbouleh salad combines the best flavors of fall with a Middle Eastern classic to create a fusion dish that will…

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Vegan Chile Relleno

Chile relleno is an iconic Mexican dish, and this plant-based twist pays homage to the traditional flavors without using eggs or cheese….

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Cranberry-Kumquat Chutney

Basic cranberry sauce gets a zesty makeover with kumquats that add a pop of orange color and a hint of citrus to…

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Mexican-Style Brown Rice

Mexican rice is a great platter-filler when you’re in need of a savory side dish that’s full of hearty ingredients, and this…

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Pumpkin Risotto Frittata with Mushrooms

The natural sweetness of pumpkin plays well with the savory, earthy notes of fresh mushrooms in this rustic risotto frittata. A cast-iron…

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