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

Pineapple Cucumber Salad

Fresh and juicy, this quick fruit salad is the perfect side dish for hot summer days. While we love the flavor of…

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Mini Bell Pepper Poppers

The shape and size of mini bell peppers make them the perfect vessel for this handheld party snack. The filling for these…

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Patriotic Fruit Pops

These no-sugar-added vegan ice pops harness the power of fruit for a sweet summer treat that’s truly refreshing. Note that this recipe…

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Vegan Creamy Italian Dressing

This light and creamy dressing gets its fullness from canned chickpeas. Drizzle this vegan Italian dressing over salads or grain bowls.

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Green Lentil Pancakes with Sriracha Sour Cream

These lentil pancakes are great as snacks, packed lunches, or appetizers. If you can’t find green lentils, substitute brown lentils, which are…

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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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