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

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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Jeweled Avocado-Chocolate Pudding

Avocado goes incognito in this luscious, creamy vegan pudding that takes all of five minutes to whip up. Pomegranate seeds are the…

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Creamy Red Pepper Coriander Sauce

Fragrant with the flavor of cilantro (aka coriander), this creamy red pepper sauce is a featured element in our Curried Millet Cakes…

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Baja Rice Bowls with Grilled Summer Squash

This taco-inspired spin on a grain bowl is great for weekly meal prep and versatile enough to use up any spare veggies…

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Mexican-Style Brown Rice

Mexican rice is a great platter-filler when you’re in need of a savory side dish that’s full of hearty ingredients, and this…

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White Bean & Portobello Stew

Cold, rainy weather. Fire in the fireplace. Fuzzy slippers covering your toes. Blanket wrapped around your shoulders. This thick, hearty stew. Crusty…

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Julieanna’s Stuffed Acorn Squash

*Original recipe by Julieanna Hever, MS, RD, CPT

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Rip’s Pasta Primavera

This pasta dish has no bouillon, or any other meat, in it. It’s colorful, hearty, tasty, and a great way to get…

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