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

Three Bean Chili for a Crowd

Chili is an all-American classic with Latin American roots. Every household has its own favorite recipe, and each thinks theirs is the…

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Quinoa, Corn, and Avocado Salad

Quick-cooking quinoa makes this a perfect summer salad when you don’t want to heat up the kitchen. It is also great for…

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Pumpkincredible Hummus

A creamy, lightly smoky hummus with the brilliant flavor and color of pumpkin! This dip recipe is gluten-free and soy-free. Beans Note:…

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Sweet Potato Chili with Kale

This hearty sweet potato chili is just the thing for a chilly night—and there is no dish that can’t be improved by…

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Plant-Based Potato Enchiladas

Use firm, waxy potatoes (not the mealy baking kind) in this Mexican favorite: Yukon gold, Yellow Finn, or purple potatoes all work…

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Veggie Enfrijoladas

This recipe is perfect for meals and hearty snacking. Enfrijoladas are similar to Sonoran enchiladas, but they’re smothered with a bean sauce…

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Rice Salad with Fennel, Orange, and Chickpeas

The mild anise-like flavor of fennel is well balanced by the citrus in this hearty salad. From Forks Over Knives – The…

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Hearty Vegetable Stew

A classic vegan slow cooker stew filled with delicious root vegetables such as yams, potatoes, turnips and carrots is just what you…

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Bravo Tomato Sauce

The combination of fresh and packaged tomatoes gives this sauce the right flavor and consistency. If only fresh tomatoes are used, the…

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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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Oven-Baked Chickpea Ratatouille

This dish is much like ratatouille in appearance, but using chickpeas and an original spice combination. The flavors are complex and the…

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Lotsa Vegetable Chowder

You might call this a “corny” chowder instead, because when I tell my two-year-old that I am making my “Heavenly and Heavily…

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