Millet in Coconut Curry

With fresh herbs and spices, and chopped asparagus, leek, and date, this Millet in Coconut Curry packs a lot of flavor and…

see recipe

Quick Black Bean Tostadas

Toasted tortillas topped with flavorful black beans and fresh vegetables make a quick and delicious light meal. This is also a great…

see recipe

Instant Pot Kidney Bean Dal

Rajma, or kidney bean dal, is a popular stew in North India. The kidney beans are cooked for hours to create a…

see recipe

Green Apple Slaw

Move over, cabbage: Apples make for a deliciously crunchy coleslaw in this fresh take on the classic lunch side. Featuring red grapes…

see recipe

Red Lentil Loaf with Smoky Tomato Sauce Recipe

Infinitely healthier than meat-based meatloaf and just as delicious, this savory vegan meatloaf recipe makes a welcome meal on a chilly night….

see recipe

Cannellini Bean, Kale, and Orzo Soup

The homemade vegetable broth gives this vegan cannellini bean soup a beautiful golden color and fresh taste. The cannellini beans—smooth and slightly…

see recipe

Vegan Double Chocolate Instant Pot Cake

Multicookers such as the Instant Pot aren’t just for soups and stews: They can make delectable, luscious desserts, too. This incredibly moist…

see recipe

Brussels Sprouts, Sweet Potato, and Balsamic Pizza

Mashed sweet potato takes the place of tomato sauce in this picturesque plant-based pizza topped with roasted Brussels sprouts. While the pizza…

see recipe

Homemade Vegan Oil Free Pizza Dough

Here is your go-to recipe for an easy-to-work-with vegan pizza dough that makes tender and tasty oil-free crust. Use this super-quick crust…

see recipe

Master the art of plant-based cooking.

The Forks Over Knives online cooking course helps you learn new techniques, flavors, and styles for cooking delicious plant-based, oil-free meals at home.

Join the Course