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

Creamy Carrot Soup

This bold-hued soup is perfectly sweet and seriously comforting. Peeling the red bell pepper helps make this carrot soup extra silky. Dress…

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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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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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The Best Vegan Green Bean Casserole

A homemade chunky mushroom gravy brings fresh flavor to this green bean casserole, which is a whole-food, plant-based take on the classic…

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Banana Teff Bread

This nourishing banana bread features the world’s tiniest whole grain, teff. Teff is a seed with a subtly sweet, nutty flavor. Look…

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Purple Potato Cake with Autumn Fruits

Purple potatoes lend tenderness and unexpected color to this rustic cake. If you don’t have purple potatoes, use any sweet potatoes or…

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Vegetable Potpie

This eye-popping potpie makes a hearty addition to a holiday menu or an impressive entree any time of year. Note that this…

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Sage Lentil Stew with Squash and Mushrooms

This hearty lentil stew features inky-black beluga lentils prepared with tender delicata squash, earthy mushrooms, and aromatic sage.  From sharonpalmer.com

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Apple-Maple Cinnamon Rolls

These Apple-Maple Cinnamon Rolls are a heavenly taste of autumn. A light brushing of pure maple syrup on fresh-from-the-oven rolls sweetly elevates…

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Pumpkin Alfredo Casserole

Cooked cauliflower and potatoes combine with canned pumpkin and cannellini beans for a hearty meal in this colorful Pumpkin Alfredo Casserole. Looking…

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Curried Roasted Carrot Hummus

Spiced, pan-roasted carrots kick up the flavor of this ultra-creamy spread. Serve it with crudités or as a spread on wraps and…

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