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

Sweet Potato Casserole with Herbed Mushroom Stuffing

This crowd-pleasing sweet potato casserole features layered sweet potatoes, savory vegan cream sauce, and herbed mushroom stuffing. It makes for a delicious…

Vegan Sweet Potato Casserole with Herbed Mushroom Stuffing see recipe

Autumn Lima Bean Stew

Creamy, tender, cooked-from-scratch lima beans are a real treat in this chunky vegan stew that bursts with fall spices and rich tomato…

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Baby Kale Salad with Farro, Grapes, and Oranges

Baby kale is easy to find these days, and it’s much more tender and sweet than the larger leaves. Farro is a…

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Curried Acorn Squash Hummus with Crudités

Get the party started with this hearty vegan hummus recipe featuring the flavors of acorn squash and a hint of curry. For…

Curried Acorn Squash Hummus with Crudités see recipe

Tomato-Vegetable Shorba with Orzo

This thick and savory vegetable soup comes together in no time. It calls for Ras el Hanout, a classic North African spice…

Tomato-Vegetable Shorba with Orzo see recipe

Ras el Hanout

Let this fragrant spice mix add a warm, complex flavor to your vegan dishes. Ras el Hanout originates from North Africa and…

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Easy Vegan Pasta Salad

This quick and easy pasta salad recipe mixes frozen vegetables and prepared salad dressing with chopped onion and fresh basil for a…

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Potato-Edamame Hash on Toast

This colorful and comforting hash-on-toast recipe makes a memorable breakfast and could easily serve as a light supper on a busy night.

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Polenta–Black Bean Medallions with Spicy Salsa

This polenta and black beans recipe is a fun dish that can be made into an appetizer when cut into medallions or…

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Leftover Veggie Chickpea Omelette

This tasty vegan recipe is great for weekend brunches. Ready in just 30 minutes, it’s an excellent way to use up leftover vegetables….

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