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

Roasted Stuffed Winter Squash

Winter squashes, such as acorn and butternut, can be tricky to work with because their tough skin is hard to peel. Preparing…

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Mixed Beans and Root Vegetable Stew

This is almost a chili—except that there are more root vegetables than beans. If you want to make it into a chili,…

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Pumpkin Cranberry Cookies

These pumpkin-cranberry cookies are a crowd pleaser at a party or an afternoon snack for the kids after game snack, so bake…

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Navy Bean Hummus and Mixed Vegetable Pita Pockets

Creamy, garlicky navy bean hummus and crunchy fresh vegetables are tucked into hearty whole-wheat pitas in a perfect marriage of textures, colors,…

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No-Fry Fried Rice

Yum! I love this oil-free, vegan, fried rice dish. Top with cilantro and fresh chile and you are good to go! Sometimes…

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Fava Bean Salad

Also known as broad beans, fava beans are native to North Africa and parts of Asia. If you cook the dried bean,…

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Vegan Chickpea Chili on Baked Potatoes

At a deli one afternoon, I ordered a tomato-vegetable soup and a baked potato. When I received the two items, they looked…

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Summer Vegetable Soup

During the summer months, all of the vegetables in this soup can (and should!) be found fresh. Tomatoes, squash, and corn will…

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“No-Tuna” Salad Sandwich

In this vegan version of a tuna salad sandwich, the tuna salad gets extra tang and flavor from pickles and capers. Serve…

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Apple-Walnut Breakfast Bread

Slightly sweet, oil-free, and totally satisfying, this makes a great breakfast on the run. I know you want to eat it all…

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