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

Vegan Shepherd’s Pie with Polenta and Lentils

With a mouthwatering mushroom and lentil filling and a browned polenta topping, this rustic shepherd’s pie is sure to satisfy. It’s gluten-free…

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Almond-Oat Cookie Bars with Pumpkin Frosting

Canned pumpkin puree makes a great base for a luscious, naturally sweet frosting. Look for varieties in which pumpkin is the only…

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Banana-Fig Bread

A thick slice of this fruity vegan banana bread is good to go for breakfast or a snack. Enjoy it on its…

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Polenta Cake with Apples and Cherry Compote

Applesauce and polenta form the base of this naturally sweet and perfectly moist vegan cake, which makes a gorgeous addition to any…

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Freekeh Tabbouleh with Grapefruit

In this colorful, meal-worthy salad, nutty freekeh anchors the zesty flavors of grapefruit, cucumber, and fresh herbs. If you don’t have freekeh…

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Slow-Cooker Vegan Cassoulet

This hearty vegan cassoulet requires just 20 minutes of active prep time; then it simmers all day in the slow cooker. Three…

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Butternut Squash Risotto

This creamy, comforting vegan risotto is a fall favorite. A quick balsamic reduction adds sweet-tart notes that complement the warm, robust flavors…

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Delicata Squash Tacos

Squash makes for a succulent taco filling, and delicata squash has such thin skin that you don’t even need to peel it…

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Chopped Barley Salad with Pears

This colorful mix of fruits and vegetables creates a fresh and flavorful salad that pairs perfectly with a simple homemade pear vinaigrette….

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Creamy Cauliflower Bake

This striking baked cauliflower side dish will be a hit for any holiday spread, potluck, or Sunday night supper. With its cheesy…

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Kiwi-Orange Flatbreads

For these fabulous flatbreads, warm homemade crusts get slathered with creamy orange cashew sauce and adorned with sliced kiwis and oranges. If…

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