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

Rice Bowls with Kidney Beans, Spinach, and Mixed Veggies

This complete meal in a bowl requires very little cooking and has a lot of textures and flavors. Use any beans, grains,…

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Cilantro-Cashew Dressing

Inspired by the flavors of Indian green chutney, this creamy vegan dressing recipe tastes great drizzled over salads, rice bowls, and roasted…

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Blue Corn Maiden Waffles

To close out Native American Heritage Month, we are featuring Felicia Cocotzin Ruiz’s seriously delicious blue corn waffles recipe. Try these vegan…

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Stewed Red Cabbage and Beans

Braised red cabbage is often served as a side dish with pork, but it is equally good as a main course when…

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Ultimate Vegan Gravy

It’s not hard to see why rich brown gravy represents comfort food for people of many different backgrounds. This vegan gravy recipe…

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Cranberry Carrot Cake with Chocolate Ganache

This rustic vegan carrot cake has a subtly cornbread-like texture thanks to the addition of cornmeal. Cranberries add a punch of color…

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Sweet Potato Casserole with Herbed Mushroom Stuffing

This crowd-pleasing sweet potato casserole features layered sweet potatoes, savory vegan cream sauce, and herbed mushroom stuffing. It makes for a delicious…

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Autumn Lima Bean Stew

Creamy, tender, cooked-from-scratch lima beans are a real treat in this chunky vegan stew. Bursting with fall spices and rich tomato flavors,…

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Baby Kale Salad with Farro, Grapes, and Oranges

Baby kale is easy to find these days, and it’s much more tender and sweet than the larger leaves. Farro is a…

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Curried Acorn Squash Hummus with Crudités

Get the party started with this hearty vegan hummus recipe featuring the flavors of acorn squash and a hint of curry. For…

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Tomato-Vegetable Shorba with Orzo

This thick and savory vegetable soup comes together in no time. It calls for Ras el Hanout, a classic North African spice…

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