Forks Over Knives

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All Contributions from RDN (8)

  • Mushroom Cheesesteak Sandwich on a ceramic plate next to a chopping board with two more sandwiches on it on a white wooden table

    Mushroom Cheesesteak Sandwiches

    Inspired by Philadelphia’s most famous exports, these homemade vegan cheesesteak sandwiches are seriously crave-worthy and come together in just 30 minutes. The meaty texture and umami-rich flavor of portobello mushrooms pair well with caramelized cooked onions, bell peppers, and crispy whole grain French bread. You’ll want to bookmark this “cheese” sauce; while it tastes rich, […]
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  • Vegan Egg Salad - Diced potatoes, celery, and other veggies and herbs shown tossed together for a vegan egg salad, in a green bowl on a concrete table

    Almost Egg Salad

    You’ll never miss the eggs in this classic salad: Potatoes and tofu are delicious stand-ins. Red leaf lettuce and crispbread crackers makes a fresh, light base for serving, but you could also roll it up in a wrap, serve on toast, or scoop it up with apple slices. Tips Optional oil: This is a Forks […]
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  • buffalo cauliflower pockets wordpress

    Buffalo Cauliflower Pita Pockets

    Give frozen cauliflower a saucy zing in these pockets. Here, aquafaba—the viscous liquid from a can of chickpeas—stands in for the butter that is typically found in buffalo sauce. The result is a silky sauce that is equal parts healthy and delicious. The pockets are stuffed with sautéed cauliflower, carrot, and onion, and creamy mashed […]
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  • Mojo-Seasoned Plantain Salad with Black Beans and Rice in a white ceramic bowl with wooden serving spoons

    Mojo-Seasoned Plantain Salad with Black Beans and Rice

    Big, bright flavor comes with each bite of this crowd-pleasing plantain salad. It all starts by slathering red onion wedges and sliced plantains in a mojo dressing—a savory, citrusy marinade that hails from Cuba—and roasting them to tender perfection. The plantain medley is then tossed with black beans, brown rice, and cherry tomatoes before being […]
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  • Vegan Waldorf Salad on lettuce leaves placed on a white serving tray

    Vegan Waldorf Salad

    This veganized version of a New York–style Waldorf salad is packed full of traditional ingredients but adds chewy barley to deliver extra hunger-busting heft. Apples, celery, raisins, and barley are coated in a creamy tofu-based mayo that gets a dash of savory warmth from pumpkin pie spice, while a sprinkling of walnuts delivers the familiar […]
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  • Vegan Red Curry with Cauliflower and Potatoes in gray ceramic bowls with metal spoons against a blue countertop

    Vegan Red Curry with Cauliflower and Potatoes

    This hearty vegan red curry is spicy, savory, and ready to serve in just 30 minutes. Lemongrass, crushed red pepper, and fresh garlic add an extra infusion of flavor to the base of Thai red curry paste, while coconut milk works its plant-based magic to create a velvety sauce that will leave you licking the […]
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  • blueberry bowls with Orange Vinaigrette

    Blueberry Spinach Salad Bowl with Orange Vinaigrette

    Spice-enhanced oven-roasted sweet potatoes and a brightly flavored dressing make these colorful bowls extra special.
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  • fruit salsa

    Pita Chips with Blueberry-Orange Salsa

    This fruity salsa is made with fresh blueberries, navel oranges, and a hint of maple syrup. It’s a perfect snack or party starter with crunchy homemade pita chips.
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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.