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

Rainbow Fruit Salad Platter with Citrus Drizzle

This juicy salad is all about the presentation, so make sure to choose the freshest produce you can find to get the…

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Thai Red Curry Noodles with Stir-Fried Vegetables

Thai curries are wonderful because they have a wide range of flavors brought together with a nice creamy sauce, which is usually…

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Orzo Pasta Bowl with Kidney Beans and Sauteed Veggies

A creamy cashew sauce tops off this nourishing medley of beans, veggies, and pasta. Orzo is an ideal base for bowls such…

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White Bean & Portobello Stew

Cold, rainy weather. Fire in the fireplace. Fuzzy slippers covering your toes. Blanket wrapped around your shoulders. This thick, hearty stew. Crusty…

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Sautéed Veggies with Lemon Pepper

A little vegetable broth, lemon zest, and spice go a long way in amping up the flavor in this simple side dish….

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Instant Pot Golden Root Vegetable Soup

Carrots, rutabaga, parsnips, potatoes, and turnips join forces to create a deliciously creamy five-root soup that gets its bright golden color from…

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Linguine with Root Vegetable Ribbons

A vegetable peeler is all you need to shave vegetables into ribbons. The thin ribbons weave among strands of linguine while infusing…

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Yuca and Kale Salad

The tropical root vegetable yuca (sometimes labeled as cassava) adds satisfying starchiness to this chopped salad. Jalapeño adds a touch of spiciness;…

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Creamy Vegan Spinach Knishes

While they may take a bit of prep work, these savory spinach knishes are well worth the effort. The crisp golden brown…

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Polenta Sopes with Beans and Corn

Here’s a healthy convenience-food twist on a Mexican favorite. Sliced tube-style polenta fills in for thick, tortilla-like base that’s traditionally made with…

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