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

Banana-Fig Bread

A thick slice of this fruity vegan banana bread is good to go for breakfast or a snack. Enjoy it on its…

vegan banana bread sliced shown with dried figs and whole bananas see recipe

Chickpea and Potato–Stuffed Poblano Peppers

Indian-spiced chickpea “sausage” and potatoes add a twist to stuffed poblano chiles. Jam-packed with flavor and hearty ingredients, these vegan stuffed peppers…

Vegan Indian-Spiced Stuffed Poblano Peppers - Four stuffed green poblano peppers on a white plate and white table see recipe

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….

Mini tarts shown on individual plates - small tartlets with a lavender-vanilla filling and saucy blueberry topping see recipe

Watermelon-Kiwi Ice Pops

Made with just two ingredients and zero added sugar, these pretty ice pops are sweet, tangy, and truly refreshing. Use the deepest-red…

watermelon kiwi ice pops see recipe

Loaded Strawberry Ice Pops

Save this recipe for a hot summer day! Luscious strawberries, nectarines, and blueberries are encased in lightly sweetened almond milk to create…

Strawberry, blueberry, and nectarine popsicles on a pink background surrounded by ice cubes see recipe

Moroccan Bean Stew with Sweet Potatoes

There’s something about the warmth and complexity of the spices in Moroccan cuisine that inspires me to create new dishes using them….

see recipe

Kimchi Noodle Salad

Kimchi is a fermented condiment made from any number of vegetables. In this recipe, I like to use a very spicy cabbage…

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Fabulous Un-fried Falafel Burgers

I have made many attempts at a baked falafel and even falafel burgers, but had not hit on the “one” that packed…

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Polenta with Pears and Cranberries

This polenta recipe is one of my favorites! For this recipe use the ripest pears you can find on the market—Bosc, Asian,…

Polenta with Pears and Cranberries see recipe

Brown Rice Breakfast Pudding

My mom used to serve a version of this for breakfast—cooked with milk, sugar, and a hint of cinnamon. It is still…

see recipe

Leftover Veggie Chickpea Omelette

This tasty vegan recipe is great for weekend brunches. Ready in just 30 minutes, it’s an excellent way to use up leftover vegetables….

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California Burritos

Filled with deliciously seasoned pinto beans, plus corn, lettuce, avocado, and salsa, this California-style vegan burrito recipe makes an easy, satisfying lunch…

Vegan Burrito see recipe
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