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

Air-Fried Green Tomatoes

Crunchy air-fried green tomatoes are the perfect appetizer or side dish when you’re cooking up a Southern feast. The crispy panko breadcrumb…

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Orange-Plum-Rosemary Ice Pops

Subtly infused with rosemary, these pretty ice pops are bursting with whole fruit.

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Cranberry-Orange Sauce

Beets give this cranberry-orange sauce a vibrant magenta hue. Use leftover sauce to top pancakes or oatmeal, and as an alternative to…

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Beet Greens and Spinach Saag with Tofu

Saag is a classic Indian dish typically made with cubes of paneer cheese, but in this plant-based version we’ve swapped the dairy…

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Farro Pilaf with Veggies and Blackened Melon

Sweet melon is coated in blackened seasoning and grilled on the barbecue to create mouthwatering-good wedges of smoky, juicy fruit. A dollop…

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Fire Brigade Stuffing

My brother-in-law, Brian, makes this stuffing, which will make your palate swoon and your tummy sing. Here’s a fun twist to make…

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Jackfruit Pozole Verde

This festive fusion dish combines the beloved flavors of Mexican pozole stew with the versatile texture of jackfruit. Native to South America,…

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Strawberry Chocolate Ice Cream Cupcakes

Ice cream cakes have always been a favorite dessert of mine, and I love how the melted ice cream gets soaked up…

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Everything Muesli

Make your own healthy muesli with freeze-dried fruit, nuts, and whole-grain flakes and puffs. Serve this colorful homemade cereal with unsweetened plant…

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Lettuce Cups with Roasted Radish and Farro

These lettuce cups make a fun handheld appetizer or light meal. Roasting the radishes helps to mellow their peppery flavor. Chewy farro…

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Green Beans and Summer Squash Salad

We used kidney beans for this summery salad, but any cooked bean of your preference will work. You can make the easy…

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