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In May 2011, the Forks Over Knives documentary film hit big and small screens, inspiring national conversation about the power of a whole-food, plant-based diet to prevent and even reverse common chronic diseases, such as heart disease and diabetes. In the years since, with the help of Chef Darshana Thacker Wendel and many other talented plant-based chefs, we’ve amassed an archive of over 1000 delicious healthy vegan recipes!

To celebrate another year of putting our best recipes and information forward, we’ve updated our list of most popular recipes ever. A big hat tip to FOK readers who’ve made and shared our recipes over the years. Enjoy one of these tried-and-true favorite dishes today!

Vegan Queso Sauce

While many vegan cheese sauces use nuts as a base, this fan-favorite relies on rolled oats for creaminess and jarred red bell pepper, onion, and nutritional yeast to give it a rich cheesy flavor. Notes a reviewer, “Wow! Usually, making any kind of cheese sauce goes like this: make recipe, taste, throw away. This is the game changer!” Another writes, “Oh, man! … tastes just like the ‘real’ queso from the grocery store.”

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Air-Fryer Taquitos with Cauliflower and Black Beans

You’ll savor every bite of these crispy vegan taquitos filled with a melt-in-your-mouth blend of riced cauliflower, black beans, and veggies. Stealthily healthy, these vegan taquitos delight young and old, picky eaters included. Shares a commenter, “Home run! I baked 10 in my air fryer and the rest in the oven at 400°F for 10 minutes. They turned out great in the oven, too.”

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Thai Vegetable Noodle Soup

This comforting Thai-inspired veggie-licious soup takes just 25 minutes to make and has a restaurant-quality feel thanks to a beautifully balanced homemade Thai Spice Blend. Pro tip: Make the spice blend in bulk and have it on hand for nights when time is tight. One reviewer notes, “This is so easy and phenomenal. We improvised on the veggies and used soba noodles because we had them. Amazing. A new favorite staple.”

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Five-Ingredient Veggie Burger

These moist and tender black bean patties get an instant flavor boost from lime juice and chili powder while the stickiness of rolled oats makes the perfect binder. Notes a fan, “These burgers are a hit! The recipe is delicious and easy—a winning combination. I made the ‘burgers’ open-faced on toasted gluten-free bread with red leaf lettuce and topped them with guacamole.”

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Butternut Squash Mac and Cheese with Broccoli

In this guilt-free mac and cheese, butternut squash is blended with plant milk and a few savory flavorings to create a velvety smooth vegan cheese sauce. Broccoli florets added to the pasta pot during the last few minutes of cooking give extra body and an appealing color contrast. “Yummy comfort food,” shares one commenter. Another writes, “My kids and I love this.”

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Frozen Banana Treat with Chocolate (Better Than Ice Cream!)

Ann Crile Esselstyn puts the candy-like sweetness of ripe bananas to good use in these frozen rolled oat balls. A crunchy coating of the oil-free, minimally processed cereal Grape-Nuts makes them extra appealing. Pro tip: You could also roll them in shredded coconut or finely chopped nuts.

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Banana Teff Bread

Teff seeds have a pleasantly rich flavor that when ground into a flour for baking yield a light and spongy crumb. Ripe bananas lend sweetness and keep the loaf moist, while walnuts add nuttiness and raisins give it a fruity lift. One reviewer writes, “My favorite GF banana bread recipe.” Another says, “This is my new favorite bread. It stays moist and so tasty!”

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Lentil Vegetable Soup

Everyday veggies, brown lentils, and fire-roasted tomatoes are a winning combination in this simple, hearty, kid-friendly soup, which has been a fan-favorite for years. One reviewer shares, “A regular at our house!” Another writes, ”So delicious! My husband wants me to make this every week!”

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Just Bananas Muffins

These scrumptious bursting-with-banana muffins from Chef AJ are made with oat flour and come together in record time. To make these gluten-free, be sure to use certified gluten-free oats. Writes a reviewer, “I love these muffins! I make a double batch every week and experiment with adding different fruit and nuts. These are my go-to breakfast.”

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Carrot Dogs

It’s hard to imagine boiled carrots tasting like hot dogs, but thanks to a smoky, packed-with-flavor marinade, they do. Really! A consistent fan favorite, these genius vegan carrot dogs from Nancy Macklin are great on the barbecue or cooked inside anytime of the year. Notes a fan, “These are freakishly good!” Another writes, “Even my picky daughter thought these were fantastic. I will be making these for all my BBQ’s this summer.”

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"No-Tuna" Salad Sandwich

Readers love making large batches of this chickpea-based “tuna” sandwich filling and eating it throughout the week. With tasty ingredients like red onion, capers, pickles, and maple syrup, it’s easy to see why this scrumptious sandwich has been a consistent fan favorite through the years. Notes a reviewer, “Quick and easy to make. Delicious and satisfying. My family loved it! This is quickly becoming one of my favorite recipes.”

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Crispy Buffalo Cauliflower Bites

It really is hard to believe these crispy, golden cauliflower bites have no added fat or oil. Drizzle with a hot sauce or a smoky barbecue sauce, and watch them go! Notes a fan, “Can eat these little guys all day!”

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Perfect Vegan Carrot Cake

Traditional carrot cake is an oily affair, but not this one. Wonderfully moist, oil-free, and sweetened with dates, banana, and raisins, this is a great go-to cake for birthdays and special occasions. Serve with or without Vanilla Bean Frosting; it’s great either way. One of the best WFPB cakes,” shares one commenter.

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Chickpea Omelet

Chickpea flour is the star ingredient in this egg-free omelet. Serve with mushrooms, tomatoes, spinach, salsa, hot sauce, avocado, and other healthy plant-based toppings for a satisfying brunch or anytime meal. Writes one reviewer, “I have used this recipe for years … and I have used many, many delicious variations with sautéed or raw vegetables. One of my favorites and one of the best FOK recipes.”

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Creamy Celeriac Pasta Alfredo

Ready in 30 minutes, this supremely comforting pasta dish combines a creamy and flavorful celeriac-based sauce with fork-tender broccoli florets and whole grain penne for a dreamy marriage of texture and flavor. A fan writes, Yummy dinner recipe that stores great for meal prep option! My daughter also loves this dish.

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Easy Thai Noodles

Fresh Thai flavors, soft rice noodles, frozen veggies, and crunchy mung bean sprouts come together in this restaurant-quality dish that’s simple enough to make any day of the week. “Bright and tasty,” says a fan.

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2-Minute Oil-Free Balsamic Dressing

Using a handful of everyday ingredients, this yummy balsamic dressing is great for busy weeknights when you want to pep up a salad in a jiffy. One reviewer shares, This is my go-to dressing. Great sauce for other bites too.”

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Outrageously Healthy Brownies

Sweetened with date syrup and packed with oats and black beans, these delectable brownies are healthy enough to eat every day. Pro tip: Date syrup freezes well; make plenty and you’ll be able to whip up a batch of brownies in a flash. Writes one commenter, “These brownies are so good. This would be a good item to take to a potluck. No one would ever guess the base is black beans.”

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Black Bean and Sweet Potato Quesadillas

Filled with a mash of  sweet potato, salsa, rice, black beans, and fresh spinach, these dairy-free quesadillas are a family-friendly favorite that even your hard-core cheese-loving friends will admit are pretty amazing. A fan writes, “This did not disappoint! So delicious and flavorful. I added some smoked paprika, which is my go-to seasoning when I’m making tacos or fajitas, and I loved it!”

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The Best Oil-Free Hummus

Using cumin and Bragg Liquid Aminos to dial up the flavor, it’s easy to see why this superlight hummus recipe earns a spot in our top 10. Pro tip: Create your own custom hummus with additions like olives, mint, and spinach. Writes a commenter, “My kiddos loved this hummus dip, which blew my mind! So good and an easy, quick dip.”

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Comments (20)

(5 from 8 votes)
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Shelley Haught1 day ago
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Happy Anniversary Forks Over Knives! You’ve included many of our favorites in this list (no-tuna, carrot cake, carrot dogs, hummus, lentil veggie soup. Some I’ve made and forgotten about (brownies, chickpea omelet, butternut squash mac & cheese). And several I’d like to try soon (veggie burgers, chickpea omelet, thai noodles, frozen banana bites, etc.) Thank you for creating so many delicious recipes for all of us. Forks Over Knives uses delicious seasoning combinations, especially in the Indian recipes. Thank you!!

Judy1 day ago
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The no-tuna salad is delicious. I’m looking forward to trying all of these.

Judy Deluca5 months ago
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WOW – Super Exciting Recipes

M7 months ago
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Looks pretty appetizing

Linda7 months ago
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My husband and I have just decided to eat only plant based. I’m so glad to have found this site, the recipes look delicious. I hope this will be an easy transition for us both as we do love our meat. Wish us luck

Emma Smith2 weeks ago
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Congrats, Linda! I hope it is going well for you. If you and your husband are starting from a more traditional western diet, it may be best to gradually transition. You can get to a wfpb diet whenever you please, though not eschewing oils and fattier foods (and processed vegan foods) may be a good way to reduce the potential over shock of transition!

Forks Over Knives is an awesome source for some really tasty recipes which are very healthy as well, but keep in mind that there are less drastic ways to get going on a plant based diet- just enjoy and don’t feel guilty for eating ‘unhealthy’ vegan foods- main thing is you keep up the good work and give yourself some credit!

(Speaking as a 16 year long vegan :))

Cynthia Smith7 months ago
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Have tried four of these recipes. After watching documentary went. Plant based 2 yrs ago. No regrets. So did my son. Last 50 lbs improved all my health issues and feel great. Thanks for recipes!

Crystal9 months ago
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The “no tuna salad” is a household favorite. I make the recipe x4 because it disappears so fast.

Lia L. Salisbury-Tyler1 year ago
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I’m trying to lose 60 pounds and reverse my pre-diabetic symptoms.

Max Meyer10 months ago
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You can do it Lia! I did it and totally reversed my pre-diabetes. I lost 35 pounds!

Geraldine Daane1 year ago
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The recipe I’ve made the most so far is the TuNo and I talk it up all the time and I get hungry for it every few weeks. I’ve also made 3 of the other ones and I can’t wait to try the brownies and all the rest of the 10 I haven’t made yet. THANKS!

Liz D1 year ago
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These all look delicious, can’t wait to try the Buffalo Bites! I have made the brownies. . . they were great. I also tried a version of them with white beans, no cocoa powder, and instead of date syrup, used strawberry jam [made with only fruit]. That was also wonderful. I love my “strict” [LOL] FOK eating plan! Don’t feel denied at all!

Kitty1 year ago
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I enjoy my FOK app, where I know I can easily find WFPB recipes without having to conduct any substitutions or do internet research to conduct them. Love the carrot cake, brownies, omelet and dressing. The other ecipes are still on my list to try

Brenda Parulski1 year ago
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The Celeriac Alfredo recipe was terrible. It was dry and had zero taste. I gave half to my parents for dinner and they didn’t care for it either.

Deborah Wright1 year ago
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I am just getting started and these will be so helpful.

Leah Stolar1 year ago
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I use the Forks Over Knives recipe app all the time! A couple of my go-to recipes are Sneaky Chickpea Burgers and the Lentil, Chard and Sweet Potato Curry.

Kaylyn & Ed Burford1 year ago
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These ten recipes are EXCEPTIONAL!

Thank you so much! Your recipes keep us 2 elderly people without the usual illnesses. My husband was unable to avoid stents in his heart despite the major changes but he continues to do well. I beat colon cancer and neither of us has arthritus or any of the other “old age” ailments.

You are, without a doubt, saving lives!!

Barbara Parker1 year ago
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Kaylyn and Ed…two other ‘elderly’ fans here (77/82) agree with you. Still healthy, active and going strong after ten years eating mostly whole, plant based foods. Barbara and George Parker

jolene molitoris1 year ago
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Love love the tastiness and east of these wonderful recipes!!!!!

ian h.1 year ago
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Love the variety—chickpea omelet for breakfast, no-tuna salad for lunch, quesadilla for dinner—and brownies for desser/throughout the day! 🙂

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about the author

Lisa Esile, MS

Lisa Esile is an author, illustrator, blogger, vegetable gardener, and whole-food enthusiast with a special fondness for potatoes. She has a master’s degree in human nutrition and is passionate about showing people how to live happier, healthier lives. Lisa is the author of Reach your Big Calm and the co-author of Whose Mind Is It Anyway?.

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