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

Mac and Cheese with Roasted Veggies

This gorgeous dish takes vegan mac and cheese to a whole new level and is sure to please the young and not-so-young….

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Vegan Sopes with Beans and Corn

Here’s a healthy convenience-food twist on a Mexican favorite. Sliced tube-style polenta fills in for thick, tortilla-like base that’s traditionally made with…

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Strawberry Gazpacho

Strawberries add a fresh, fruity twist to this classic chilled soup. If you wish, choose your favorite herb to sprinkle on as…

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Banana-Stuffed Aquafaba French Toast

This baked vegan French toast makes a great brunch option because it can be made in large quantities and kept warm until…

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Mango Salsa

We use this tropical salsa on our Polenta with Black Beans, and it is also a great condiment for other Mexican recipes….

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Grilled Watermelon and Honeydew Salad

Nothing tastes as sweet and succulent as grilled melon. This summery side dish features three different types. While white balsamic vinegar is…

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Berry-Stuffed Breakfast Sweet Potato

With this vegan recipe, you’ll more than satisfy your cravings for a hearty, warm breakfast. And you can make good use of…

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Chipotle-Watermelon Gazpacho

So easy, so fresh, so summery. All we can say about this watermelon gazpacho is: “Yummy!” For an even quicker variation, try…

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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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Garlicky Bok Choy Noodle Soup

The vegetables in this colorful noodle soup are just barely cooked, so they stay crisp in texture and bright in color. Baby…

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Curried Tomato Lentil Soup (Shorba Addis)

This recipe is based on an Ethiopian soup with a rich, deep curry flavor and complex textures. It’s easy to make in…

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Chocolate Pumpkin Loaf

This loaf is dense, chocolaty, and moist, with undertones of pumpkin and autumnal spices laced throughout. I throw in some chocolate chips,…

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