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

California Burritos

Filled with deliciously seasoned pinto beans, plus corn, lettuce, avocado, and salsa, this California-style vegan burrito recipe makes an easy, satisfying lunch…

Vegan Burrito see recipe

Pesto Penne

Chickpeas give this vegan pesto recipe a lovely creaminess. If you can use homemade almond milk, which doesn’t take long to make,…

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Stirred-Not-Fried Wild Rice

This vegan recipe combines wild rice and steam-fried vegetables for a healthy alternative to traditionally greasy fried rice. To make this a…

healthy alternative see recipe

Mom’s Baking Powder Biscuits with Almonds

These comforting breakfast biscuits are a perfect way to slow down and savor holiday mornings. It’s one of a few choice recipes…

vegan biscuits see recipe

Polenta Crostini with Chickpea Pesto

This polenta crostini recipe is one of my go-tos for quick and filling appetizer or snack. It is very easy to make,…

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Winter White Bean Minestrone

A delicious addition to a holiday menu or a hearty one-pot meal on a winter night, this comforting white minestrone is full…

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Kale and Sweet Potato Salad with Dried Cranberries

This simple kale salad recipe delivers big on flavor. Steamed sweet potatoes, cranberries, and cashews bring an array of colors and textures….

Vegan Recipe see recipe

Festive Vegetable Pot Pie

This vegan pot pie may take some time to bake, but the flaky crust and the well-spiced filling makes it totally worth…

Vegan Pot Pie see recipe

Jam Dot Holiday Cookies

These walnutty vegan cookies will disappear as fast as you can make them—so you might want to make a double batch of…

Jam Dot Holiday Cookies - Photo taken from above of a baking sheet full of finished cookies with jam dots in the center see recipe

Silky Vegan Chocolate Pie

This vegan chocolate pie recipe gets its silky-smooth texture from an unexpected ingredient: steamed acorn squash. To save time, you can substitute…

Chocolate Pie see recipe
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