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

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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Herbed Breakfast Hash

Hash is a great dish for using up leftover veggies in your fridge that you don’t know what to do with. Seasoned…

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Strawberry Dessert Pizza

Pizza for dessert? That’s right! This healthy treat pairs jammy strawberries with a lightly sweetened cashew-cream sauce for a summertime snack that…

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Cheesy Dressing

This versatile sauce is excellent tossed with veggies or with chips, pita bread, and anything else you or your kids like to…

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“Nacho” Vegan Baked Potato

This recipe makes a great go-to meal for busy parents or people. It’s super-quick, super-easy, super-filling, and super-nutritious. All you need is…

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Mac and Cheese with Roasted Veggies

This gorgeous dish takes vegan mac and cheese to a whole new level and is sure to please the young and not-so-young….

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Chock-Full-of-Veggies Chickpea Flour Pizza Crust

I love this recipe for chickpea flour pizza crust. It’s gluten-free, easy to make, and tastes delicious. It also holds up well…

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Vegan Stuffed Peppers with Lentils and Herbed Rice

If you like stuffed grape leaves, you’ll love the tangy filling for these bell peppers that conjure up daydreams of vacationing on…

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Roasted Tomato and Red Pepper Soup

This bold, satisfying Roasted Tomato and Red Pepper Soup is the perfect meal to brighten a dreary winter day. Tomatoes and red…

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Indian Veggie Burger

This is my personal favorite plant burger variation, having gotten hooked on anything Indian food–related during my first travels to India. An…

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Mexican-Spiced Roasted Red Pepper and Corn Soup

If ever there were a soup for all seasons, it would be this sweet, smoky combination of roasted red peppers and corn….

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