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

One-Pot Squash and Brussels Sprouts Panzanella with Dried Cherries

Your taste buds will dance over these flavors and textures: soft, sweet squash, savory seasonings, crunchy walnuts, tarty-chewy cherries and a bite…

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Chocolate Pancakes

Everybody deserves to have a little chocolate for breakfast once in a while. These pancakes got five-star reviews from all of my…

Chocolate Pancakes see recipe

Stuffed Acorn Squash

This acorn squash recipe is no fuss, no oil, and 100 percent delicious. Chef’s Note: This stuffed recipe makes enough filling for…

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Winter Vegetable Risotto

Risotto is often hard to mimic as a vegan dish because it calls for lots of Parmesan and butter to create its…

winter vegetable vegan risotto wordpress see recipe

2-Ingredient Chocolate Banana Ice Cream

This awesomely easy cacao banana ice cream is raw, vegan, gluten-free, low-fat, and delicious! For toppings, feel free to just use what you…

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Raw Chocolate Caramel Dip

You can whip up this luscious, creamy chocolate dip recipe in less than 10 minutes! It’s especially delicious with apples, strawberries, cantaloupe, pears, and bananas.

vegan raw chocolate caramel dip for strawberries see recipe

Smashed Chickpea Avocado Dip

This is probably one of the fastest appetizers I have ever made. You can serve it with toasted pita bread or corn…

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Spinach Ranch Dip

This dressing has more color than a traditional creamy white ranch recipe. I like to use fresh herbs, but feel free to…

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Egyptian Breakfast Beans (Ful Medames)

This traditional Egyptian breakfast (pronounced fool mudammis) is almost always made with dried fava beans. They need to soak at least 8…

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Tu-No Casserole (Vegan Tuna Casserole)

This hearty casserole calls for garbanzo beans instead of tuna, and mushrooms instead of the traditional can of salt-heavy Cream of Mushroom…

casserole see recipe
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