By Lisa Esile, MS,
It’s that time of year when we pause for a moment and look back at everything we’ve cooked together. Week after week, we shared new whole-food, plant-based recipes designed to make healthy eating feel satisfying and doable. And this year, your clicks painted a clear picture: You leaned into quick, weeknight-friendly meals—easy pastas, fresh salads, cozy soups and stews—and some irresistible snacks.
Below are the 10 nourishing recipes you returned to again and again in 2025. Did your favorite make the list? And what would you like to see more of from Forks Over Knives in 2026? Let us know in the comments!
Thai-Style Slaw with Peanuts and Ramen Noodles
This year’s breakout favorite is a vibrant ramen-noodle mix that’s part salad, part slaw. No stovetop needed—just pour boiling water over the noodles to soften them a bit, then toss them with crisp veggies, peanuts, and a bright lime-soy dressing. It’s a crowd-pleasing pick for an easy anytime meal, picnic, or potluck.
“Great combination and so easy.” —Janet
“Great combination and so easy.” —Janet
Lemon Orzo Salad
Ready in just 25 minutes, Carleigh Bodrug’s lemon orzo salad earned its place among our top 10 most-clicked recipes for good reason. Quick-cooking whole wheat orzo gets tossed with bell pepper, cherry tomatoes, Kalamata olives, and chickpeas for a bright mix of crunch, tang, and staying power. Dress it with lemon juice, sea salt, and pepper, and dinner’s done.
“Nice dinner salad on a too-hot-to-cook summer evening. Will definitely be making this again.” —Teresa
“Nice dinner salad on a too-hot-to-cook summer evening. Will definitely be making this again.” —Teresa
Vegan Feijoada (Brazilian Black Bean Stew)
Fragrant with warming spices, Caitlin Diimig’s plant-based twist on Brazilian feijoada delivers rich umami (a spoonful of tomato paste works wonders) and plenty of protein and fiber from black beans. Orange slices lend juicy brightness that cuts through the hearty stew, and a final sprinkle of lime zest and cilantro brings everything into balance.
“Loved this—made it for my yoga students for our day retreat on Saturday and everyone enjoyed it.” —Nicola
“Loved this—made it for my yoga students for our day retreat on Saturday and everyone enjoyed it.” —Nicola
Sheet Pan Supper with Broccoli, Spuds, and Maple-Balsamic Chickpeas
This dump-and-go favorite technically debuted at the end of 2024—but it was such a runaway hit that it had to make the list. Sweet potato, red potato, and red onion caramelize beautifully in the oven while broccoli adds green goodness (steam it separately if you like it brighter). Maple-balsamic chickpeas bring sweet-tangy heft. Serve with a simple green salad.
“Really tasty combination and the whole family liked it, even the teens, haha. Putting this in our regular rotation. Thanks!”—Jen
“Really tasty combination and the whole family liked it, even the teens, haha. Putting this in our regular rotation. Thanks!”—Jen
Fettuccine with Spinach Pesto and Carrot Ribbons
Pasta night gets an upgrade with this colorful fettuccine tossed with a cilantro-spinach pesto, sweet carrot ribbons, and zippy red onion. Pistachios, lime, garlic, and nutritional yeast give the pesto bold, bright flavor, and it all comes together in under 30 minutes.
“Great recipe, tastes great, and I will definitely make it again.” —Karen
“Great recipe, tastes great, and I will definitely make it again.” —Karen
Whole Grain Soft Pretzel Bites
Who knew soft pretzel bites were so simple to make? The trick for the best texture is to give the little dough balls a quick boil—just like cooking pasta—before baking. Oil-free and the perfect pass-around bite for game day or any festive gathering—be sure to bookmark these for your next soirée.
“These were very easy and tasted great.” Emily
“These were very easy and tasted great.” Emily
Zesty Macaroni with Black Beans and Corn
Looking for a new, flavor-packed macaroni to get you through another year of busy weeknights? This recipe has you covered. Lime zest and cayenne pepper give the creamy mac a lively kick. And because it leans on pantry and freezer staples, it comes together in record time. A few fresh avocado slices take it over the top.
“Great recipe that can be created from cans and items in the pantry. Might take this camping. Added some jalapeno powder. The avocado crema is a great topping, and worth the effort.” —Kim
“Great recipe that can be created from cans and items in the pantry. Might take this camping. Added some jalapeno powder. The avocado crema is a great topping, and worth the effort.” —Kim
Molasses Spice Cookies
All the cozy vibes—minus the heaps of butter most cookies rely on. These aromatic cookies by Robin Robertson (for Dr. Michael Greger’s The How Not to Age Cookbook) strike that elusive chewy-meets-crisp balance. Almond flour and almond butter add richness, oat flour keeps them light, and a warming trio of ginger, cinnamon, and allspice pairs beautifully with caramel-like date syrup and molasses.
“Excellent Recipe: Easy and Delicious!! Great for gluten-sensitive folks! It was a hit at our Whole-Food, Plant-Based gathering this month.” —Glenda
“Excellent Recipe: Easy and Delicious!! Great for gluten-sensitive folks! It was a hit at our Whole-Food, Plant-Based gathering this month.” —Glenda
Tofu Lettuce Wraps
These wraps bring takeout-style flavor with minimal fuss. Crumbled tofu, umami-rich mushrooms, red bell pepper, and crunchy water chestnuts simmer in a savory-sweet orange-soy sauce, then scooped into crisp lettuce cups (noodles optional) and finished with toasted sesame seeds. Dinner’s on the table in about 35 minutes.
“Loved the flavor, easy and quick! Added sweet chili to individual serving.” —Amy
“Loved the flavor, easy and quick! Added sweet chili to individual serving.” —Amy
Lemon Hummus Soup with Kale
Bright, cozy, and pantry-friendly, this lemony chickpea soup proves you don’t need a long ingredient list to make something craveable. A touch of maple syrup and tahini lend silky body and richness, and a quick blitz with an immersion blender right in the pot partially breaks it down for a creamy-meets-chunky texture. (A countertop blender works, too.)
“This is a quick, easy soup, and I love it when fast and fabulous collide. I'll definitely make it again.” —Danielle
“This is a quick, easy soup, and I love it when fast and fabulous collide. I'll definitely make it again.” —Danielle
About the Author
About the Author
Lisa Esile, MS
As an author, Do Nothing meditation instructor, and wellness coach, Lisa Esile combines her love for food and nutrition with her mental health background and delights in helping people find a stress-free way to make lasting lifestyle changes. Esile has a master’s degree in human nutrition and is the co-author/illustrator of Whose Mind Is It Anyway? Get Out of Your Head and Into Your Life. Learn more at lisaesile.com.
See More from this AuthorMORE FROM FORKS OVER KNIVES
Join our mailing list
Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.
By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.
Comments (0)
(0 from 0 votes)