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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Pumpkin Spice Chia Pudding

To celebrate the arrival of pumpkin spice season, we’re sharing this exclusive Pumpkin Spice Chia Pudding recipe from the Forks Meal Planner….

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Chimichurri

The following recipe is a sneak peek from our new cookbook, Forks Over Knives: Flavor! Find more exclusive recipes from the recently released book here. Chimichurri…

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Navy Bean Soup

Navy beans, like all dried beans, are a healthy component of a whole-food, plant-based diet. You can make this dish more brothy…

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French Green Lentil Salad

Beans aren’t the only member of the legume family worth celebrating. Lentils, packed with fiber and protein, are just as nutritious. Plus…

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Easy Beet Wonderdip

Looking for a colorful complement to crunchy cucumber? Try saying that five times, fast! This bright red bowl of delicious dip can…

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Vegan Cheese Fondue

Serving fondue might be the perfect party icebreaker: It encourages guests to gather around the table, chat with their neighbors, and chow…

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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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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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Big Breakfast Burrito

Loaded with sweet potatoes, peppers, and onions, the tofu filling for this vegan breakfast burrito makes it extra-tasty and ultra-versatile. The filling…

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Sweet Potato Soup with Cannellini Beans and Rainbow Chard

When the weather starts getting cooler, all I can think about is soup. This one can be ready in less than 20…

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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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