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

Potato Enchiladas

Use firm, waxy potatoes (not the mealy baking kind) in this Mexican favorite: Yukon gold, Yellow Finn, or purple potatoes all work…

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Enfrijoladas

Enfrijoladas are similar to Sonoran enchiladas, but they’re smothered with a bean sauce instead of a chili sauce, hence the translation “in…

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Rice Salad with Fennel, Orange, and Chickpeas

The mild anise-like flavor of fennel is well balanced by the citrus in this hearty salad. From Forks Over Knives – The…

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Hearty Vegetable Stew

A classic vegan slow cooker stew filled with delicious root vegetables such as yams, potatoes, turnips and carrots is just what you…

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Bravo Tomato Sauce

The combination of fresh and packaged tomatoes gives this sauce the right flavor and consistency. If only fresh tomatoes are used, the…

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Eggplant Cannelloni with Bravo Tomato Sauce

Cannelloni are round pasta tubes. In this recipe, I substitute rolled eggplant for the pasta. Select eggplants that are heavy for their…

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Oven-Baked Chickpea Ratatouille

This dish is much like ratatouille in appearance, but using chickpeas and an original spice combination. The flavors are complex and the…

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Lotsa Vegetable Chowder

You might call this a “corny” chowder instead, because when I tell my two-year-old that I am making my “Heavenly and Heavily…

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Kimchi Noodle Salad

Kimchi is a fermented condiment made from any number of vegetables. In this recipe, I like to use a very spicy cabbage…

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Mung Bean Sprouts

Find this recipe and more in the Forks Over Knives Recipe App.

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Cranberry-Orange Biscotti

These biscotti just personify a crunchy holiday treat! Always have a plate of these citrus-scented cookies at the table for guests to…

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