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

Smoky, Saucy Black-Eyed Peas

This comforting soup recipe is a great way to turn frozen black-eyed peas into a satisfying vegan meal. Add chopped fresh (or…

Saucy Black Eyed Peas see recipe

Tomato-Vegetable Shorba with Orzo

This thick and savory vegetable soup comes together in no time. It calls for Ras el Hanout, a classic North African spice…

Tomato-Vegetable Shorba with Orzo see recipe

Ras el Hanout

Let this fragrant spice mix add a warm, complex flavor to your vegan dishes. Ras el Hanout originates from North Africa and…

see recipe

Easy Vegan Pasta Salad

This quick and easy pasta salad recipe mixes frozen vegetables and prepared salad dressing with chopped onion and fresh basil for a…

see recipe

Potato-Edamame Hash on Toast

This colorful and comforting hash-on-toast recipe makes a memorable breakfast and could easily serve as a light supper on a busy night.

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Polenta–Black Bean Medallions with Spicy Salsa

This polenta and black beans recipe is a fun dish that can be made into an appetizer when cut into medallions or…

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Leftover Veggie Chickpea Omelette

This tasty vegan recipe is great for weekend brunches. Ready in just 30 minutes, it’s an excellent way to use up leftover vegetables….

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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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Pumpkin Spice Chia Pudding

To celebrate the arrival of pumpkin spice season, we’re sharing this exclusive Pumpkin Spice Chia Pudding recipe from the Forks Meal Planner….

Vegan Pumpkin Spice Chia Pudding see recipe
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