By Lisa Esile, MS Last Updated:
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 reverse common chronic diseases, such as heart disease and diabetes. In the years since, with the help of many talented plant-based chefs, we’ve amassed an archive of over 1,000 delicious healthy vegan recipes!
To celebrate another year of putting our best recipes and nutrition knowledge 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!
This colorful casserole is a feast for the eyes as well as the taste buds. Each strip of zucchini bundles together a flavorful package of creamy mashed chickpeas, homemade cashew cheese, cooked quinoa, and chopped spinach. Sprinkle on some breadcrumbs before baking to add a delicious crunchy garnish. One reviewer writes, “I made this last night and my husband couldn’t stop talking about how good it was, and how amazed he was that the ‘wanna-be-cheese actually tastes like cheese’ (his words, lol).”
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Not big on beets? This recipe has turned beet-skeptics into beet-believers. Air-frying thinly sliced beets not only makes for a deliciously crispy texture; it also mellows out the root veggies’ earthy flavor. The addition of farro makes it a meal-worthy salad. (You can substitute in another cooked and cooled whole grain, such as groats.) Chopped pears add a refreshing hit of juicy, crunchy goodness, while the tangy homemade orange-walnut vinaigrette punches everything up. One reviewer raves, “Perfect summer day lunch salad. The flavors all complement each other.”
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Heather McDougall’s healthy vegan take on a comfort-food favorite has been a hit with Forks Over Knives readers for nearly 10 years now. Although it takes some time to assemble and bake, it’s relatively simple to make. It’s just a matter of blending together all the ingredients for the tofu ricotta (a combo of silken and firm tofu, nutritional yeast, lemon juice, soy milk, and a handful of herbs and seasonings); streaming the spinach; and putting it all together with lasagna noodles and marinara. You can prepare the whole thing ahead of time: Just follow the instructions through Step 5, cover and refrigerate it overnight, and bake it the next day in a 350°F oven for about 1 hour 15 minutes. For best results, be sure to let it rest 30 minutes after baking before cutting. From a recent review: “I have had this recipe for a few years. I never run out, [and] when I get down to one in [the] freezer, I make another batch. It is fabulous.”
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Ready in just 25 minutes, this budget-friendly one-pan meal combines simple ingredients—bell pepper, zucchini, and a handful of pantry staples—with impressive results. Feel free to swap in other in-season produce that you have on hand, and don’t be afraid to get creative with the leftovers. One reviewer writes, “It’s also fantastic for breakfast! Enjoyed with 7-grain bread.”
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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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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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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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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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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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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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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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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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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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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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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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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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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 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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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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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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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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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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Looking for vegan comfort food that will satiate the belly and soothe the soul? You have to try this hearty, savory stew from Cathy Fisher of StraightUpFood.com. Classic stew ingredients such as onion, carrots, celery, and garlic form the base of the broth, while tomato paste and fresh and dried herbs deepen the flavor. Portobello mushrooms soak it all up until they’re juicy and plump while potatoes and peas add extra heft. Reviewer Chris writes, “I make this meal nearly every second Friday. It is a major hit with all my family, especially my 3 and 5 year old grandsons. I put … a tablespoon or two of Balsamic vinegar towards the end of the cooking time… delicious.”
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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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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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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. She is the author of Reach Your Big Calm and the co-author of Whose Mind Is It Anyway? Find her on Facebook.
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Comments (33)
Everything looks so good; I can’t wait to get started. been eating like rabbitt.
Looks so yummy. I will try some. Thanks
Everything looks so good!
I am definitely going to try these recipes.
Thank you!
Proper and Brilliant menu…
Delicious
Recipes look delicious
You have a ,like to try it..variety
Excellent choice of recipes
I love the recipes, but the Favorites feature isn’t working. Can you advise?
So easy to make and very delicious! I sauted fresh veggies and halved the garlic based on other comments. Will definitely add to our roster! Thank you.
I was reviewing the peanut noodles with vegetables recipe.
Good
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!!
The no-tuna salad is delicious. I’m looking forward to trying all of these.
WOW – Super Exciting Recipes
Looks pretty appetizing
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
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 :))
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!
The “no tuna salad” is a household favorite. I make the recipe x4 because it disappears so fast.
I’m trying to lose 60 pounds and reverse my pre-diabetic symptoms.
Yum! I’ve just saved several of these recipes!
I went “vegan” two years ago after being diagnosed with kidney disease. Apparently, poorly functioning kidneys find animal protein more difficult to “process” than plant protein. I really haven’t missed meat as much as I have other now restricted items, e.g. sodium, potassium, protein & phosphorus. As an aside, once I was forced to look at nutrition labels more closely I was horrified at the amount of sodium in so many prepared foods! In any event, If you’re new to a plant based diet, & have no restrictions on seasonings & nutrients, the vegan universe is wide open to you. Seasonings make the difference in all foods whether you eat the standard American diet or a plant based diet, and will make a huge difference in terms of adjusting to a plant based diet.
You can do it Lia! I did it and totally reversed my pre-diabetes. I lost 35 pounds!
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!
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!
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
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.
I am just getting started and these will be so helpful.
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.
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!!
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
Love love the tastiness and east of these wonderful recipes!!!!!
Love the variety—chickpea omelet for breakfast, no-tuna salad for lunch, quesadilla for dinner—and brownies for desser/throughout the day! 🙂