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

Spinach-Potato Tacos

Traditional Mexican tacos are much more than ground beef and sour cream in a fried shell. There are many, many ways to…

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Hot Chile Sauce

I created this sauce when I could not easily find a commercially made hot sauce that was oil- and sugar-free—and also tasted…

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Vegan Potato Scramble with Hot Chile Sauce

This hearty dish is easy to prepare ahead of time which makes it an ideal holiday breakfast dish and a good option…

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Potato Pancakes

Here’s my plant-based version of potato pancakes, a recipe that traditionally consists of shallow-fried grated potato, flour, and egg. My recipe here…

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Spinach Lasagna

My mom has been making a version of this lasagna for years. It is now a favorite of my boys. I serve…

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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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Vegan Rice Casserole with Lentils

This dish is a real crowd-pleaser, and is especially good for big gatherings like Super Bowl parties. I love it with rice,…

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Vegetable Autumn Stew

The spices in this hearty vegetable stew are classic flavors of North African cooking—a mix of sweet, savory, bright, and earthy all…

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Radicchio Salad with Cranberry Orange Dressing

This simple salad of seasonal autumn fruits is easy to make and yet has an interesting sweet and sour flavor. You can…

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Red Beans & Quinoa

I’ve had a version of beans and rice on my dinner menu for as long as I can remember, mostly because it’s…

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Potato Salad with Avocado and Dill

How do you make a creamy potato salad when using whole foods? Simple! Mash up a fresh ripe avocado, and substitute it…

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Garlic Hash Browns with Kale

Hash browns are a comfort food, and they don’t have to be heavily fried to be good. The added garlic makes them…

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