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

Vegan Butternut Squash Lasagna Roll-Ups

This vegan lasagna roll-up recipe is a refreshing, plant-based twist on traditionally cheesy lasagna. Butternut squash and navy beans come together to…

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Chickpea Nuggets

Kids go crazy for this vegan alternative to chicken nuggets. Serve our tender-on-the-inside, crispy-on-the-outside chickpea bites with ketchup and BBQ sauce for…

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Rustic Bread Bowl with Sun-Dried Tomato and Asparagus Dip

A no-knead, homemade vegan bread bowl doubles as both the serving vessel and the dippers for a very flavorful, creamy vegan dip….

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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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Chipotle Jackfruit Tacos

These spicy vegan tacos feature jackfruit, a common ingredient in Indian cuisine. Green (unripe) jackfruit is popular with plant-based cooks because of…

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Hidden Berry Dessert Squares

This vegan, no-bake variation on lemon bars is made with a fluffy sweet potato filling that sets over a layer of ‘hidden’…

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Potato-Cauliflower Curry

This simple vegan curry recipe is packed with comforting potatoes, cauliflower, and peas, and the sauce comes together easily in your blender….

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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…

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Pesto Penne

Chickpeas give this vegan pesto recipe a lovely creaminess. If you can use homemade almond milk, which doesn’t take long to make,…

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Stirred-Not-Fried Wild Rice

This vegan recipe combines wild rice and steam-fried vegetables for a healthy alternative to traditionally greasy fried rice. To make this a…

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Mom’s Baking Powder Biscuits with Almonds

These comforting breakfast biscuits are a perfect way to slow down and savor holiday mornings. It’s one of a few choice recipes…

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