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Full-On Taco Bar

Celebrate Taco Tuesday by building your own taco bar with this quick and easy recipe. The filling—a combination of lentils, refried beans,…

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Chickpeazella Sticks

A hearty mixture of chickpeas, butternut squash, and rice forms the base of this plant-based take on a lunchroom classic, and the…

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Instant Pot Spanish Quinoa

A chopped vegetable medley turns a pot of quinoa into a hearty Spanish-style pilaf. Cooking the recipe in the Instant Pot (or…

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Carrot Cake Overnight Oats

Carrot cake for breakfast? Yum! Naturally sweet grated carrots and almond milk add to the dessert-like taste of these overnight oats. This…

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Brussels Sprouts with Maple-Mustard Sauce

In this recipe, Brussels sprouts are braised in a pressure cooker with a tangy-sweet combination of Dijon mustard and maple syrup. There…

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Chickpea and Baby Beet Salad with Pickled Red Onions

Quick-pickled red onions are the star of this salad, which features a colorful medley of baby greens, chickpeas, and cooked beets. You…

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Peanut Butter Caramel Apples

Bring those fond memories of state fairs and fall festivals back to life—or make some new autumn memories of your own—with a…

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Watermelon Gazpacho

This vegan watermelon gazpacho gets its spicy kick from fresh jalapeños and chili powder, while diced cucumber and jicama add a cool…

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Creamy Vegan Potato-Leek Soup

Heaping spoonfuls of smoked paprika are what make this soup sing.The Spanish spice differs from the more common Hungarian (sweet) paprika because…

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Super Stove-Top Mac and Cheese

In this comforting vegan mac and cheese, a smooth purée of vegetables, soaked cashews, nutritional yeast (for cheesy flavor), and turmeric (for…

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Spicy Asian Tacos

The next time you’re craving Asian flavors, skip the chopsticks and pile this tasty assortment of colorful veggies into spicy vegan tacos….

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Italian Roasted Vegetable and Wheat Berry Buddha Bowl

All the best ingredients in Italian cooking come together in this satisfying vegan Buddha bowl. The base of the meal is wheat…

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