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

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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Summer Fruit Salsa with Melons and Jicama

A trio of melons creates a crisp salsa with tropical flair in this delicious condiment that pairs perfectly with grain bowls, veggie…

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Thai Red Curry Sauce

The Goldilocks of curry sauces, Thai red curry has a deeper, bolder flavor than yellow curry but less of a spicy kick…

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Warm Peach and Raspberry Crumble

This fabulous vegan dessert lets you enjoy sweet summer peaches and berries any time of year. Just take advantage of the bounty…

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Baked Yuca Fritters with Roasted Red Pepper Sauce

The mild flavor of yuca pairs nicely with a garlicky red pepper sauce. Look for the potato-like tropical root vegetable, sometimes called…

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Apple, Grapefruit, Pomegranate Salad

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

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Curried French Lentils

This is one of my favorite go-to meals. It’s easy to prepare, all in one pot, and is very flavorful and satisfying….

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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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Falafel Waffles with Tomato Salad and Tahini Sauce

These chickpea-based waffles taste like a lighter version of falafel and get beautifully crispy on the outside but stay tender on the…

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Mango Salsa

We use this tropical salsa on our Polenta with Black Beans, and it is also a great condiment for other Mexican recipes….

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BBQ Tofu “Wings”

Plant-based? Yes…you can still have your spicy hot wings and eat them too. Enjoy these hot and sour “Wings” with oil-free, dairy-free…

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Vegan Chickpea Chili on Baked Potatoes

At a deli one afternoon, I ordered a tomato-vegetable soup and a baked potato. When I received the two items, they looked…

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