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

Kimchi Noodle Salad

Kimchi is a fermented condiment made from any number of vegetables. In this recipe, I like to use a very spicy cabbage…

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Mung Bean Sprouts

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Cranberry-Orange Biscotti

These biscotti just personify a crunchy holiday treat! Always have a plate of these citrus-scented cookies at the table for guests to…

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Easy, Healthy Mashed Potatoes

Sometimes you just want mashed potatoes, and this basic vegan recipe makes them easy and healthy. Low-sodium vegetable broth adds flavor with…

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No-Bake Cranberry Pear Tart

I created this tasty dessert one holiday when there was no room in the oven to bake one more thing. The filling…

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Whole Grain Stuffing with Pecans and Currants

Toasted pecans and currants are a nice change on this traditional holiday recipe, which is perfect for a vegan Thanksgiving feast. The…

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Cauliflower Bechamel

Cream sauces are used in many recipes from pastas to soups and stews, but most plant-based “cream” sauces, usually made from soy,…

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Delicata Squash Boats with Cauliflower Bechamel

Delicata squash, though considered a winter squash, has a lot more in common with summer varieties; it is quicker-cooking than most winter…

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Chestnut Soup

A few years ago my friend Elizabeth served this soup for Christmas dinner, and she made it vegan for me. I thought I had…

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Autumn Mixed Greens Salad

Make this salad when your favorite apples are in season. Honey crisp and gala apples contrast well with the tart cranberry vinaigrette….

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Almost Instant Pumpkin Pudding

Who needs to bake a pumpkin pie when you can have the taste of pumpkin pie in just minutes? This pudding is…

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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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