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

Creamy Pasta Primavera

The secret to a great pasta primavera is the right balance of vegetable flavors and textures, plus a killer sauce. This vegan…

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Israeli Couscous and Kale Salad

Incredibly easy to cook, Israeli couscous does a great job of absorbing the flavors of the herbs and spices in this vegan…

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Chocolate Chip Pumpkin Muffins

These vegan chocolate chip pumpkin muffins are great for a crowd and so delicious. Pumpkin puree and mashed banana add enough natural…

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Whole-Wheat Berry Muffins

These are a perfectly delicious breakfast muffin with loads of berry goodness and a tasty, wheaty backdrop. If you can find wild…

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Black Bean and Sweet Potato Quesadillas

These quesadillas, from Plant-Strong: Discover the World’s Healthiest Diet, are a regular with the Engine 2 plant-strong Hall family. They are simple…

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“No-Tuna” Salad Sandwich

In this vegan version of a tuna salad sandwich, the creamy chickpea filling gets extra tang and flavor from pickles and capers….

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Thai Rice Salad Bowls

This impressive and satisfying rice salad is surprisingly easy to make. Hands-on time is minimal, and it’s served in individual bowls with…

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Creamy Celeriac Pasta Alfredo

Satisfy your comfort-food cravings with this easy vegan alfredo pasta dish. The creamy sauce features a base of blended celeriac, a relative…

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Air-Fryer Taquitos with Cauliflower and Black Beans

The air fryer cooks these taquitos just right—crunchy on the outside and tender on the inside. When placing taquitos in an airfryer,…

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Veggie Fajitas

Meaty portobello mushrooms, tender bell peppers, and tangy red onions soak up a delicious sauce flavored with Southwestern spices to create an…

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Tropical Slow-Cooker Oatmeal

Whether you’re hosting brunch or just want to wake up to a warm, healthy plant-based breakfast, this slow-cooker oatmeal is an excellent…

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