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

Roasted Veggie Flatbreads

Balsamic glaze is the perfect finishing touch for these flatbreads. When making it, watch carefully at the end so it doesn’t scorch….

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One-Pot Squash and Brussels Sprouts Panzanella with Dried Cherries

Your taste buds will dance over these flavors and textures: soft, sweet squash, savory seasonings, crunchy walnuts, tarty-chewy cherries and a bite…

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Delicata Squash with Creole Quinoa Stuffing

As long as you have 2 cups of cooked quinoa ready to go, these beautiful stuffed squash are easy to make. Creole…

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Homemade Whole Wheat Sandwich Thins

For delicious burgers and sandwiches, it’s crucial to find the perfect ratio of fillings to bread. These homemade whole wheat buns are…

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Rainbow Sweet Potato Hash

The perfect dish for a homemade brunch, this savory sweet potato hash is as delicious as it is colorful. Crunchy bell peppers,…

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Festive Vegetable Pot Pie

This vegan pot pie may take some time to bake, but the flaky crust and the well-spiced filling makes it totally worth…

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Veggie Summer Rolls

These Vietnamese-style summer rolls are bundles of flavor. Stuffed with fresh veggies and vermicelli noodles, they’re hearty enough to enjoy as a…

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Apple-Lemon Breakfast Bowl

Fresh and deliciously filling, this apple-lemon breakfast bowl is beautifully flavored with dates, cinnamon, and walnuts. From A Plant-Based Life: Your Complete…

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Red Cabbage Salad with Orange, Cranberries, and Walnuts

This rainbow-hued salad is a treat for the eyes and the taste buds. The salad develops its delicious flavor as it sits,…

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