close

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app

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

Chipotle Corn Salsa and Baked Tortilla Chips

This is my all-time favorite salsa. It has a smokey flavor and is kid-friendly and great as a dip – you can…

see recipe

Fruit-Topped Vanilla Cupcakes

These wholesome homemade cupcakes are subtly sweet and delightfully moist. (They also happen to be gluten-free.) The secret ingredient in the creamy…

see recipe

Apple, Grapefruit, Pomegranate Salad

This refreshing salad does not need any dressing or seasoning. You can substitute oranges for the grapefruit, if you like.

see recipe

Vegan Cheese Fondue

Serving fondue might be the perfect party icebreaker: It encourages guests to gather around the table, chat with their neighbors, and chow…

see recipe

Fresca Bean Salad

Chow down. Or lighten up. To make this a heartier dish, add 1½ cups cooked quinoa. Warm quinoa gives the dish a…

see recipe

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…

see recipe

Budget-Friendly Lentil Bolognese

A tasty Lentil Bolognese is a must for your recipe arsenal, and this one passes the test for a busy student—or anyone…

see recipe

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…

see recipe

Gluten-Free Gnocchi with Roasted Vegetables

These pillowy soft gnocchi use cauliflower and gluten-free cassava flour in place of the traditional base made with potatoes and white flour….

see recipe

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…

see recipe