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

Couscous and Kale Breakfast Salad

Though it makes for a great breakfast salad, this sweet-and-savory medley can be enjoyed any time of day. Serve it at room…

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Ratatouille Baked Penne

This saucy vegan ratatouille goes from the stove top to the oven in the same pan. If you don’t have an oven-safe…

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Mexican Chocolate Brownies

Black beans are a secret weapon of whole-food, plant-based bakers. Blended, they help create a fudgy base for chocolatey treats, such as…

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Summer Pudding with Fresh Berries and Lavender Cashew Cream

Wow your friends with this visually stunning vegan summer pudding, which offers a whole-food, plant-based take on a beloved British dessert. Toasted…

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Southwest Chipotle Tostadas

Get out a knife and fork to enjoy these loaded Southwest-inspired vegan tostadas. They’re as quick and easy as they are crunchy…

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Green Pea Hummus with Fresh Mint

Brighten up the color and flavor of simple chickpea hummus with subtly sweet green peas and fresh mint in this 15-minute healthy…

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Green Beans and Summer Squash Salad

We used kidney beans for this summery salad, but any cooked bean of your preference will work. You can make the easy…

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4-Layer Enchilada Cakes

These healthy vegan enchiladas prove that everything is better in cake form. Each layer of these generously filled cakes has a different…

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Date-Sweetened Mustard Dressing

Looking for a vegan version of honey mustard? Try this quick recipe. Date paste adds just the right amount of sweetness without…

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Barbecue Bean and Cornbread Bake

With a cornbread crust made with whole grain cornmeal, this surprisingly easy vegan bean casserole is comfort food at its most nourishing….

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Couscous Bowls

This satisfying meal is equally good made with traditional couscous or the larger, pearl-sized Israeli couscous. Feel free to experiment with whatever…

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