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

Low-Fat Homemade Nut Yogurt

A blend of cashews and rice makes a delicious, neutral-flavored vegan yogurt, but you can use any nuts you like. Agar powder…

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Greek Stuffed Peppers

Whenever I make these stuffed peppers my dinner guests rave about them! It’s such a great way to use up leftover brown…

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Fried Rice Waffles with Silken Braised Eggplant

This is fried rice as you’ve never seen it before! No wok is needed for an easy, healthy dinner full of classic…

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Sonoran Desert Tepary Bean and Roasted Red Pepper Hummus

Tepary beans carry a long and rich history among the Indigenous people of the Sonoran Desert, where the beans have been cultivated…

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Watermelon-Basil Ice

It’s easy to fit in more fruits when they look, smell, and taste like this! All this dessert consists of is ripe…

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Summer Celebration Fruit Bowls

Lime juice and fresh mint enhance the flavors of juicy summer produce without masking their luscious natural goodness in these summer celebration…

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Smoky Chili with Sweet Potatoes

The smoky, golden notes—rich in heart-healthy beta-carotene—in this chili make it a fall favorite perfect for a potluck or tailgate party.

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Chopped Barley Salad with Pears

This colorful mix of fruits and vegetables creates a fresh and flavorful salad that pairs perfectly with a simple homemade pear vinaigrette….

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Mediterranean Vegetable Spaghetti

This pasta dish is the perfect example of delicious simplicity, with its homemade tomato and pepper sauce tossed with brown rice spaghetti…

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Barbecue Stuffed Sweet Potatoes with Smoky Jackfruit

Vegan sloppy Joes meet baked potatoes in these delicious barbecue-loaded sweet potatoes. Meaty-textured jackfruit and nutrient-dense lentils are simmered in a smoky-sweet…

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Freekeh Tabbouleh with Grapefruit

In this colorful, meal-worthy salad, nutty freekeh anchors the zesty flavors of grapefruit, cucumber, and fresh herbs. If you don’t have freekeh…

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