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

Cranberry-Orange Bread Pudding

Not sure what to do with that not-so-fresh loaf of bread? Transform it into a succulent, sweet bread pudding! The zesty flavors…

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Vegetable Pitas with Everything Spice Hummus

The delicious seasoning blend that tops everything bagels is just as tasty mixed into creamy hummus in these veggie-packed pitas. Tender butternut…

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Strawberry-Apple-Walnut Galettes

These rustic fruit tarts start with a hand-shaped crust that gets its tenderness and golden hue from mashed sweet potato. Stewed apples,…

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Za’atar-Spiced Flatbreads (Manakeesh)

Known as manakeesh in the Middle East, fluffy za’atar-topped flatbreads are the perfect appetizer to add some Lebanese flair to your next…

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Blueberry Tartlets

With a luscious vanilla filling, saucy jewel-toned topping, and wholesome, perfectly crisp crusts, these mini blueberry tarts are a picture-perfect springtime dessert….

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Instant Pot Kidney Bean Dal

Rajma, or kidney bean dal, is a popular stew in North India. The kidney beans are cooked for hours to create a…

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Sweet Potato, Pear, and Blueberry Flatbreads

A smear of mashed sweet potato gives a sweet-and-savory base for a flatbread that’s perfect to start the day or enjoy as…

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Rainbow Pasta Salad

Can’t decide between pasta and salad? This delicious, vegan pasta salad recipe has everything you love about both—all in one big, colorful…

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Air-Fryer Portobello Burgers with Thousand Island Aïoli

Breaded, air-fried, and topped with a creamy vegan Thousand Island Aïoli, these aren’t your basic portobello burgers. Nutritional yeast adds a nice…

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