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

Lentil Salad with Lemon and Fresh Herbs

Once the lentils are cooked, this salad comes together quickly. Mint and cilantro complement this dish well, but we have a hunch…

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Vegan Kidney Bean Dal

This kidney bean and lentil dal is a staple in every home in north India and is also found on the menu…

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Loaded Potato Skins

These simple, budget-friendly vegan loaded potato skins make a delicious main dish with a side salad, but they’re also perfect as a…

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Cinnamon-Oat Waffles with Sweet Potato “Butter”

These vegan waffles have a wonderful taste and texture, thanks to aquafaba. Though the waffles have a nice crunch and are lightly…

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Strawberry Pistachio Salad

We love the flavor, color, and texture that strawberries bring to this salad, while grains and pistachios offer an irresistible blend of…

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Tofu and Veggie Frittata

What makes this tofu and veggie frittata so fluffy? In a word, aquafaba, that thick liquid you see on top when you…

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Big Bean Soup

Our daughter-in-law Polly told us about this bean soup. Since we are lima bean fans, we couldn’t resist this interesting bean soup…

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Dairy-Free Spinach and Artichoke Dip

Great for parties and game-day snacks, this dairy-free spinach and artichoke dip has a delightfully creamy yet light taste and texture. Serve…

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Mexican 10-Layer Dip

We can’t get enough of this colorful, guilt-free Mexican 10-layer dip, topped with avocado and tofu “sour cream” and served with homemade…

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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,…

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Fresca Bean Salad

Chow down. Or lighten up. To make this a heartier dish, add 1½ cups cooked quinoa. Warm quinoa gives the dish a…

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Easy Turmeric Eggplant Curry

Eggplants shine like the superstars they are in this really simple dish. Great for those new to curries, this foolproof recipe couldn’t…

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