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

Landlocked Ceviche

There’s no seafood in this dish, but we don’t think you will miss it—and the fish won’t be mad either. Instead we…

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Root-to-Leaf Radish Pasta

Reserved pasta water helps create a creamy sauce for this 30-minute pasta recipe, which is based on pasta con cime de rapa,…

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Vegan Apple Pie

This vegan apple pie is fruity, crumbly, and oh-so-delicious. It all starts with an oat-based crust that harnesses the sticky sweetness of…

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Spring Strawberry Salad

Juicy and sweet, this springtime salad features a homemade strawberry dressing and comes together in just 20 minutes. Pro tip: Cook extra…

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Low-Fat Tahini Dressing

Blended zucchini adds extra creaminess to create a silky smooth dressing in this super-low-fat version of a classic Mediterranean tahini sauce. This…

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Tempeh BBQ Sandwiches with Pineapple Slaw

This saucy sandwich is the perfect dish to serve at your next plant-based BBQ. Meaty mushrooms, tempeh crumbles, and wheat berries are…

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Miso Tofu Waffles with Kasha Salad

Extra-firm tofu gets crispy on the outside and stays tender on the inside when cooked in a waffle maker for this creative…

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Stone Fruit & Quinoa Breakfast Cookies

When cookies are as wholesome and healthful as these, you can enjoy them any time of day. These hearty quinoa cookies, which…

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Berry-Stuffed Breakfast Sweet Potato

With this vegan recipe, you’ll more than satisfy your cravings for a hearty, warm breakfast. And you can make good use of…

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Sweet Potato Soup with Cannellini Beans and Rainbow Chard

When the weather starts getting cooler, all I can think about is soup. This one can be ready in less than 20…

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Black Bean and Plantain Burgers with Salvadoran Corn Tortillas

Pancake-thick Salvadoran-style corn tortillas make a great alternative to traditional buns in this delicious plant-based burger recipe. Succulent patties—made with black beans,…

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