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

Broccoli Pasta Salad with Red Pepper Pesto

We’ve loaded this summery vegan pasta salad with lightly steamed broccoli, artichoke hearts, and cherry tomatoes, but any combination of summer vegetables…

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Potato-Edamame Hash on Toast

This colorful and comforting hash-on-toast recipe makes a memorable breakfast and could easily serve as a light supper on a busy night.

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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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Vanilla Bean Whip

This is a light and fluffy cream with lots of vanilla flavor, and you’ll want to top everything with this whip. Cobblers,…

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Lentil, Chard & Sweet Potato Curry

One sure sign you’re cooking something really tasty is when the aroma fills your house and makes it smell magical. This is…

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The Best Oil-Free Hummus

Virtually nonfat, this tasty, oil-free hummus recipe is the healthy antidote to your hummus cravings. You can find a store-bought variation of…

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“Magical” Applesauce Vinaigrette

This salad dressing uses applesauce to emulsify the ingredients and produce a surprisingly thick vinaigrette that is virtually fat-free! Feel free to…

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Quick Chickpea Bolognese

Got a few minutes and want something delicious and totally nourishing for dinner? Try this quick vegan chickpea bolognese sauce over your…

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Chimichurri

The following recipe is a sneak peek from our new cookbook, Forks Over Knives: Flavor! Find more exclusive recipes from the recently released book here. Chimichurri…

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Red Curry Noodle Soup

Lots of noodles, crisp-tender veggies, and nicely spiced broth combine for a springtime pleaser. For less spice, use less curry paste and…

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Rice Salad with Fennel, Orange, and Chickpeas

The mild anise-like flavor of fennel is well balanced by the citrus in this hearty salad. From Forks Over Knives – The…

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