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

Fire Brigade Stuffing

My brother-in-law, Brian, makes this stuffing, which will make your palate swoon and your tummy sing. Here’s a fun twist to make…

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Green Beans and Summer Squash Salad

We used kidney beans for this summery salad, but any cooked bean of your preference will work. You can make the easy…

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Cantaloupe-Cucumber Soup

Fresh and sweet, this chilled soup makes a delicious dessert. We recommend using almond or rice milk, as both are thinner than…

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Pumpkin and Anasazi Bean Stew

Anasazi beans are similar to pinto beans but have a richer flavor. They are considered an heirloom bean and are not readily…

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Carrot Top Pesto

Looking to reduce food waste? Don’t toss your carrot tops, especially if you get them at the farmers market! Carrot greens mix…

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Open-Face Vegan Banh Mi Sandwiches

Bahn mi sandwiches originated in Vietnam and often contain layers of meat and egg-based mayonnaise, but this vegan version packs just as…

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Vegan Mixed Grill Platter

Here’s a fresh way to enjoy whole-food, plant-based veggie burgers: Grill them up alongside a rainbow medley of fresh veggies, cut them…

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Easy Vegan Baked Beans

When homemade barbecue sauce is in the refrigerator, this dish can be brought together in minutes. The barbecue sauce is what makes…

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Adzuki Beans with Kabocha Squash

This recipe may sound a little ho-hum, but it’s actually incredibly delicious. If you prefer a softer, stewier texture, add the squash…

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Jelly Doughnut Holes

These delicious no-fry vegan Jelly Doughnut Holes are bite-size bits of bliss. Fill them with as much jam as possible for sweetest…

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