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

Pumpkin Pie Tart with Oat Crust

This picturesque pumpkin tart is worthy of a holiday-dinner finale. A touch of maple syrup in the tart and in the whipped…

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Penne with Tomato-Mushroom Sauce

Pasta dishes like this one come together easily because I always have most of the ingredients in the pantry and mushrooms in…

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Stone Fruit Pasta Salad with Fennel

Slivered fresh fennel bulb is a crunchy complement to juicy stone fruits and a zesty lemon dressing. If you like, swap in…

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Carrot Cake Overnight Oats

Carrot cake for breakfast? Yum! Naturally sweet grated carrots and almond milk add to the dessert-like taste of these overnight oats. This…

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Pumpkin and Red Lentil Dal

Serve this colorful, perfectly spiced stew with your favorite steamed grains, such as rice or quinoa, or whole grain bread. Not a…

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Jackfruit Barbecue Sandwiches with Broccoli Slaw

Jackfruit has a meaty texture that soaks up flavors from an easy homemade barbecue sauce to make this classic-style sandwich. Shredded broccoli…

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Vegan Soba Noodle Salad

Delicious, light, and easy to prepare, this vegan soba noodle salad gets its tasty crunch from fresh veggies cut into matchsticks. With…

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Pumpkin Cranberry Cookies

These pumpkin-cranberry cookies are a crowd pleaser at a party or an afternoon snack for the kids after game snack, so bake…

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Quick Chickpea Bolognese

Got a few minutes and want something delicious and totally nourishing for dinner? Try this quick vegan chickpea bolognese sauce over your…

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Cranberry-Pear Crumble Pie

Fall in love with autumnal fruit when you make this stunning pie! A lightly salted crust and crumble topping made from walnuts,…

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Instant Pot Mushroom-Barley Stew

This easy Instant Pot stew calls for hulled barley, which provides more of the whole grain than pearled barley. Apart from its…

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5 Minute Cranberry Relish

Why cook your Thanksgiving cranberry sauce or load it up with sugar when you can make this incredibly easy, raw cranberry relish…

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