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

Tomato Sauce

This is my go-to sauce for anything. You can toss it with cooked whole-grain pasta and sautéed vegetables for an easy meal….

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Bravo Tomato Sauce

The combination of fresh and packaged tomatoes gives this sauce the right flavor and consistency. If only fresh tomatoes are used, the…

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Waffled Hash Browns with Spicy White Beans

This creative take on classic hash browns is the perfect savory dish to serve at your next brunch gathering. Shredded carrots and…

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Crunchy Plant-Based Falafel Tacos

One day I made falafel for a few friends and realized right before the first guest arrived that I had forgotten to…

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Quinoa Sushi with Thai Peanut Dipping Sauce

A Thai-inspired peanut sauce is the perfect dipper for these delicate quinoa sushi rolls. Tip: Any shade of quinoa will work in…

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Couscous and Kale Breakfast Salad

Though it makes for a great breakfast salad, this sweet-and-savory medley can be enjoyed any time of day. Serve it at room…

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Peach-Cranberry Cobbler

Cranberries add bursts of crimson color and tart flavor to this cobbler. Serve with Vanilla Bean Banana Ice Cream for a mouthwateringly…

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Veggie Enfrijoladas

This recipe is perfect for meals and hearty snacking. Enfrijoladas are similar to Sonoran enchiladas, but they’re smothered with a bean sauce…

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Delicata Squash and Roasted Cabbage Stew

This hearty winter stew is full of German-style flavors that will warm your belly on a cold night. Bright yellow delicata squash…

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Tricolor Nice Cream Cupcakes

Here’s a fun and creative way to serve nice cream: Layer three different flavors in cupcake molds for rainbow-hued nice cream cupcakes….

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