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

Jabba the Hutt Shepherd’s Pie

This delicious vegan shepherd’s pie is going to leave you in awe! And if you’re a Star Wars fan or live with…

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Vegan Mushroom-Basil Au Gratin Potatoes

This dish is based on traditional au gratin potatoes, but without the cheese, milk, butter or flour. And along with the potatoes,…

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Quinoa Taco Bowls

This tasty taco bowl is a great way to use up leftover quinoa and spice up your breakfast routine at the same…

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Vegan Peaches and Cream Ice Pops

When the days grow longer and afternoons grow hotter, it’s time to break out these creamy, fruity ice pops. Ideal for making…

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Haunting but Healthy Halloween Treats

You don’t have to celebrate junky candy and excess sugar to get into the spirit of Halloween. Whether it’s costumes, enjoying festive…

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Rip’s Pasta Primavera

This pasta dish has no bouillon, or any other meat, in it. It’s colorful, hearty, tasty, and a great way to get…

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Chimichurri

The following recipe is a sneak peek from our new cookbook, Forks Over Knives: Flavor! Find more exclusive recipes from the recently released book here. Chimichurri…

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Italian White Bean, Kale and Potato Stew

An easy, warm stew full of flavor is just what I crave when I get home from work on a cold, snowy…

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Vegan Mashed Potatoes

Just thinking about mashed potatoes makes me swoon—they’re so fluffy and belly-pleasing. But all the butter, milk, and cream that are typically…

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Awesome Sugar-Free Fruit Pops

When the weather gets hot, cool off with a bright assortment of popsicles made with 100 percent fresh fruit. No sweeteners, no…

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