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

Millet-Stuffed Chard Rolls

Millet and chard are great alternatives to the usual rice-stuffed cabbage, and the Roasted Red Pepper Sauce is perfect when you want…

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Macadamia-Vanilla Frosting

This frosting has a somewhat maple flavor to it. You can use it right after making it, or if you want to…

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Vegan Bean Gorditas

Tortilla-like gorditas make a sturdy, chewy base for saucy beans. The masa harina patties, which are traditionally stuffed with filling and cut…

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Easy Curry Noodles with Veggies

Whip up these finger-licking-good red curry noodles in a matter of minutes whenever you need a quick and nourishing meal. A basic…

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Vegan Chocolate Mousse

You’d never guess this decadent vegan chocolate mousse is hiding a secret serving of veggies within its sweet depths! Grated carrots add…

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Roasted Eggplant and Buckwheat Groats Fattoush

Fattoush is a popular Middle Eastern bread salad made with baked or fried pita chips. In our version, eggplant and bell peppers…

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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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Berry-Swirled Corn Ice Pops

These pretty fruit pops harness the goodness of sweet, creamy corn for a naturally delicious treat. Straining out the corn pulp makes…

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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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Black-Eyed Pea BBQ Stew

This hearty and filling stew will leave you feeling warm and comforted. The black-eyed peas and root vegetables are full of fiber,…

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Eggplant Cannelloni with Bravo Tomato Sauce

Cannelloni are round pasta tubes. In this recipe, I substitute rolled eggplant for the pasta. Select eggplants that are heavy for their…

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