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

Roasted Red Pepper Sauce

This sauce is as versatile as any tomato sauce. Toss it with pasta for a quick meal, serve it over steamed vegetables…

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Emerald Hummus Dip with Fresh Herbs

A handful of spinach gives this flavorful spread a lovely bright green hue. Serve it as a dip with carrots, celery, toasted…

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Wasabi Orange Sauce

This tasty vegan dipping sauce also makes a wonderful salad dressing. I often make a double batch so I have enough for…

Wasabi Orange Sauce see recipe

Pomegranate Wild Rice Salad

Pomegranate seeds add sweetness and sparkle to this autumnal salad, which features a medley of matchstick-cut carrot, pear, turnip, and beet along…

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Just Vegan Banana Muffins

No sugar, no flour, no oil, no salt, no problem! Oats, bananas, applesauce, and a few pantry ingredients form the base for…

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Brussels Sprouts, Sweet Potato, and Balsamic Pizza

Mashed sweet potato takes the place of tomato sauce in this rustic plant-based pizza topped with roasted Brussels sprouts. While the pizza…

plant-based pizza see recipe

Pioneer Gingerbread

As a child, I was a big fan of Laura Ingalls Wilder’s Little House on the Prairie series, and some of my…

baking recipes in a pandemic see recipe

Almond-Oat Cookie Bars with Pumpkin Frosting

Canned pumpkin puree makes a great base for a luscious, naturally sweet frosting. Look for varieties in which pumpkin is the only…

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Dan Dan Mian Noodles

This is a fast, filling dish that shows the boldness of Szechuan cooking. Every ingredient stands out, from the pickled greens and…

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Vegetable Brown Rice Sushi

Once you get the hang of rolling them, sushi rolls are actually easy to make. If you don’t have a bamboo mat,…

Vegetable Brown Rice Sushi see recipe
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