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

Black Bean and Sweet Potato Soup

This soup has an irresistible quality; the flavors are deep and earthy with some sweetness from the potatoes. Don’t let the number…

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Boulangere Potatoes

This recipe is a great alternative to scalloped potatoes, which are traditionally very high in fat. From Bravo! Health Promoting Meals from The…

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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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Greek Stuffed Peppers

Whenever I make these stuffed peppers my dinner guests rave about them! It’s such a great way to use up leftover brown…

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Pasta Primavera

Pasta primavera is related to and likely derived from authentic Italian dishes. However this is more accurately a North American dish, created…

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Macadamia-Vanilla Frosting

This frosting has a somewhat maple flavor to it. You can use it right after making it, or if you want to…

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Fast Pizza

This recipe is one of 130 recipes that Mary McDougall contributed to the national bestselling book The McDougall Program. The book, authored by Mary’s husband,…

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Trumpet Rolls

Trumpet mushrooms, when cooked, have a texture similar to raw fish, which makes them perfect for vegan sushi rolls. The filling options…

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Autumn Minestrone

Nothing says comfort food like a hearty bowl of soup. Curling up on the couch with a great book or movie and…

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Lentil Shepherd’s Pie with Rustic Parsnip Crust

My family eats mashed potatoes at every holiday meal, and as a kid I never liked them, except as a bowl for…

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Irish White Bean and Cabbage Stew

I created this recipe from basic ingredients (cabbage, potatoes, carrots) and seasonings (parsley, thyme, rosemary) that can be found in the simple,…

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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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