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The results are in: Below is a look at FOK’s 20 most popular vegan lunch and dinner recipes new for 2020, including comforting soups, hearty casseroles, nourishing grain bowls, fresh flatbreads, spicy sushi, and more. These top-rated recipes are all healthy and totally vegan. Try one today!

Thai Vegetable Noodle Soup

With classic Thai flavors, fork-tender veggies, and squiggly noodle goodness, this one-pot dish is ready in less time than it takes to order take-out.

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Chickpea Curry Stew with Kale

A rich tapestry of flavors, created with everyday ingredients and store-bought curry powder, makes this Indian-inspired chickpea stew a fan-favorite.

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Butternut Squash Mac and Cheese with Broccoli

The family will flip over this plant-based mac and cheese. Steamed butternut squash gives creaminess while a combo of nutritional yeast, onion, and garlic adds rich cheesy flavor.

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Carrot Dogs

In these veggie hot dogs, boiled carrot soaks up a scrumptious sweet-smoky marinade. Prepare to be amazed!

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Italian-Style Zucchini and Chickpea Sauté

Ready in no time, and using pantry staples, this Italian-styled zucchini dish is great for busy weeknights.

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Roasted Cauliflower and Quinoa Casserole

In this roasted veggie casserole, mild-flavored quinoa and cauliflower soak up luscious marinara flavors, while green peas add a sweet pop of color.

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White Bean Fettuccine Alfredo with Peas and Sun-Dried Tomatoes

Featuring a white bean and almond butter sauce, this creamy vegan alfredo tastes every bit as scrumptious as its cream- and butter-laden cousin.

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Lemon Broccoli Rotini

Savor the five star–quality of this simple pasta dish, featuring mushrooms, lemon zest, fresh tarragon, and broccoli.

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Potato Snackers with Red Pepper Dip

For a temptimg two-minute dip that tastes great with crispy potato rounds, combine jarred roasted red pepper with store-bought hummus and smoked paprika. Make a meal of it!

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Potato and Artichoke Heart Pasta Salad

Hearts of palm and artichoke hearts give this pasta salad the perfect ratio of zing to starchy, comforting goodness. Enjoy as a main or side dish; just don’t expect leftovers!

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Buffalo Cauliflower Pita Pockets

These creamy, veggie- and chickpea-stuffed pita pockets make an easy, fun, and satisfying family meal. Adjust the spiciness to suit your audience.

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Roasted Sweet Potato Wedges

The secret to making perfect oil-free sweet potato wedges is to steam them before baking. Seasoned or plain, they’re fantastic! Add a salad to make it a meal.

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Spring Roll Bowls

With a creamy peanut sauce, brown rice noodles, and fresh, crunchy veggies, this scrumptious bowl has all the tasty appeal of fresh spring rolls—no rolling required!

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Veggie Summer Rolls

Once you get the hang of using rice paper wrappers, the options for what to put in these incredibly addictive Vietnamese-style summer rolls are endless.

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“Stuffinged” Sweet Potatoes

These baked sweet potatoes, stuffed with plant-based, Thanksgiving-style stuffing, can work as a side or take center stage on the table, served with a salad.

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Garlicky Bok Choy Noodle Soup

With its light, savory broth, crisp-tender veggies, and melt-in-your-mouth silken tofu, this flavorful soup is a fan favorite.

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Ribboned Zucchini Salad with Lentils and Creamy Turmeric Dressing

You can use whatever lentils you have on hand for this salad, which comes together in just 15 minutes. We love the fresh, creamy dressing.

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Spicy Tomato Sushi Rolls

Chopped tomato, seasoned with a tahini-sriracha sauce that’s just the right balance of creamy and spicy, makes for a phenomenal vegan sushi filling. This recipe offers not just a meal but a fun activity: See our tips for rolling sushi like a pro.

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Roasted Veggie Flatbreads

Flatbreads are fun to make and even more fun to eat. These ones feature a luscious spread of mashed beans and array of hearty veggie toppings, such as potato and Brussels sprouts. A balsamic glaze kicks things up a notch.

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Blueberry Spinach Salad Bowl with Orange Vinaigrette

These fruit- and veggie-packed bowls are bursting with color and will leave you feeling equally radiant. Sweet potato, sliced thin and roasted to golden perfection, adds extra starchy goodness to a base of wheat berries—perfect for lunch and satisfying enough for dinner, too.

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Ready to get started? Check out Forks Meal Planner, FOK’s easy weekly meal-planning tool to keep you on a healthy plant-based path. To learn more about a whole-food, plant-based diet, visit our Plant-Based Primer.

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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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