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

Tahini Dipping Sauce

This basic sauce is very kid-friendly. Serve it with Couscous Bowls or other bowl creations, or as a dipping sauce for fresh…

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Mediterranean Lentil and Spinach Soup

This hearty lentil soup gets its bright flavor from fresh tomatoes and wilted spinach. A colorful array of chopped celery, onion, carrots,…

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Rainbow Veggie Slaw Wrap

These satisfying wraps make a great portable breakfast. Wrap them tightly in waxed paper and stash in the refrigerator for a meal…

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Grilled Romaine Salad

With the nutty, cheesy flavor of blended cashews and the subtle tang of vinegar and mustard, the dressing on this Grilled Romaine…

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Spinach, Pineapple, and Strawberry Salad

Celebrate spring with this stunning strawberry-centric salad. Fresh strawberries and grilled pineapple supply succulent sweetness, while edamame and almonds add plenty of…

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Stone Fruit & Quinoa Breakfast Cookies

When cookies are as wholesome and healthful as these, you can enjoy them any time of day. These hearty quinoa cookies, which…

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Sweet White Bean on Toasts with Berries

Tired of avocado toast? This tasty toast takes it to the next level with a sweet white bean spread and fresh fruit—a…

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Potato Salad with Horseradish Vinaigrette

Fresh dill is the perfect flavor partner for horseradish in this quick vegan potato salad. New potatoes work well in this dish…

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30-Minute Chili

Every household I know has some version of chili in its recipe box. For my part, sometimes I make chili an all-day…

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Tricolor Sweet Potato Kugel

This vegan kugel uses chia seeds (or ground flaxseeds) in place of the eggs found in traditional kugel. To create a wonderful…

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Rye and Wheat Berries with Celery and Apples

Tender, chewy wheat berries mingle with crunchy celery and sweet apples and raisins in this refreshing side dish. This recipe can be…

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