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

Puréed Spicy Sweet Potato with Chickpeas

This soup combines sweet potatoes with earthy spices, a good dose of fresh ginger, and just a small amount of nut butter…

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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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Vegan Cornbread Stuffing

Subtly sweet cubes of cornbread get a savory makeover when they’re mixed with sautéed mushrooms, celery, and onions in this delicious Thanksgiving…

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Mixed Winter Veggie Curry with Poppy Seeds

This is a nourishing dish showcasing the rich taste of Indian curry—it’s perfect when paired with steamed rice. The word curry comes…

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Moroccan Chickpea-Potato Tagine

This hearty Moroccan tagine is delicious served over couscous or any other hot cooked whole grains you enjoy. Potatoes and chickpeas soak…

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Tom’s Plant-Based “Fried” Rice

My friend Jake was unable to obtain a standard life insurance policy because he was overweight, and at a high risk for…

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Mung Bean Sprouts

Find this recipe and more in the Forks Over Knives Recipe App.

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Persimmon Cake with Pistachios

Fuyu persimmons are best for these picture-perfect baby cakes. These fruits are similar to tomatoes in appearance and feel the same when…

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Autumn Wheat Berry Salad

Wheat berries are one of the heartiest grains, which gives them a long cooking time along with their exceptional health benefits. Use…

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