Silky Vegan Chocolate Pie

This vegan chocolate pie recipe gets its silky-smooth texture from an unexpected ingredient: steamed acorn squash. To save time, you can substitute canned pumpkin for the acorn squash; the filling won’t be as smooth, but it will still taste delicious…. Read more

Homemade Aquafaba

Aquafaba, that viscous liquid you see when you open a can of chickpeas, makes a great egg substitute in vegan baked goods—and if you’re out of canned chickpeas, you can create homemade aquafaba with this simple recipe. Aquafaba’s unique composition… Read more

Sweet Potato Mac and Cheese

Sweet potatoes make a surprisingly smooth and creamy sauce for one of America’s favorite dishes. Of course, our version isn’t just delicious; it’s also as healthy as it can be! From The Forks Over Knives Plan Instructions: 1. Preheat oven… Read more

Fudgy Vegan Brownies

Moist, rich, and seriously fudgy, this no-fuss vegan brownie recipe delivers big chocolate flavor. Unsweetened applesauce, almond butter, and ground flaxseed add chewy tenderness. From The Forks Over Knives Plan Instructions: 1. Preheat oven to 350°F. Line an 8-inch square… Read more

Rice Bowls with Kidney Beans, Spinach, and Mixed Veggies

This complete meal in a bowl requires very little cooking and has a lot of textures and flavors. Use any beans, grains, or vegetables you like—it will all come together wonderfully with our Cilantro-Cashew Dressing. Instructions: 1. In a medium… Read more

Cilantro-Cashew Dressing

Inspired by the flavors of Indian green chutney, this creamy vegan dressing recipe tastes great drizzled over salads, rice bowls, and roasted veggies. Instructions: 1. Blend cashews and ¾ cup water into a creamy texture. Add cilantro, lemon juice, serrano… Read more

Blue Corn Maiden Waffles

To close out Native American Heritage Month, we are featuring Felicia Cocotzin Ruiz’s seriously delicious recipe for blue corn waffles. “Blue Corn is an absolute staple to Pueblo Peoples diets and something that I grew up eating since I was… Read more

Braised Red Cabbage with Beans

Braised red cabbage is often served as a side dish with pork, but it is equally good as a main course when cooked with beans. In this vegan recipe, you can substitute any kind of white beans and your favorite… Read more

10 Incredible Vegan Sides for Your Thanksgiving Table thanksgiving

Still looking for a pretty dish or two to add to your Thanksgiving menu? Here are 10 delicious sides to add oomph to your holiday spread—and show friends and family how delicious whole-food, plant-based cooking can be! 1. Heather’s Garlic… Read more

Ultimate Vegan Gravy

It’s not hard to see why rich brown gravy represents comfort food for people of many different backgrounds. This vegan gravy recipe gets its creamy, savory goodness from fresh mushrooms, dried spices, and—surprise!—cooked brown rice. It’s a Forks Over Knives… Read more

2017 Recipe Special: A Forks Thanksgiving

Whether you’re masterminding an entire Thanksgiving feast or contributing one special dish, our all-new collection of vegan Thanksgiving recipes will do you proud. Everything is vegan and completely oil-free, and to keep the menu manageable, the casserole, stew, and cake can… Read more

Cranberry Carrot Cake with Chocolate Ganache

This rustic vegan carrot cake has a subtly cornbread-like texture thanks to the addition of cornmeal. Cranberries add a punch of color and tartness, and the chocolate ganache is downright decadent. You can garnish the cake with chopped cranberries (optional)… Read more

Sweet Potato Casserole with Herbed Mushroom Stuffing thanksgiving

This crowd-pleasing sweet potato casserole features layered sweet potatoes, savory vegan cream sauce, and herbed mushroom stuffing. It makes for a delicious main course, especially when accompanied by a hearty soup or stew like our Autumn Lima Bean Stew. This… Read more

Autumn Lima Bean Stew thanksgiving

Creamy, tender, cooked-from-scratch lima beans are a real treat in this chunky vegan stew that bursts with fall spices and rich tomato flavors. This recipe is one of the stars of our 2017 Forks Thanksgiving menu. Click here to view… Read more

Baby Kale Salad with Farro, Grapes, and Oranges thanksgiving

Baby kale is easy to find these days, and it’s much more tender and sweet than the larger leaves. Farro is a tasty ancient grain from the wheat family. Tossed together with shaved fennel, oranges and grapes, they make a… Read more

Curried Acorn Squash Hummus with Crudités thanksgiving

Get the party started with this hearty vegan hummus recipe featuring the flavors of acorn squash and a hint of curry. For a festive presentation, use the scooped-out squash shell as a serving bowl for your hummus, and surround it… Read more

Smoky, Saucy Black-Eyed Peas

This comforting soup recipe is a great way to turn frozen black-eyed peas into a satisfying vegan meal. Add chopped fresh (or canned) tomatoes, bell pepper, and corn, and spice things up with chipotle chili powder, paprika, cumin, and fresh… Read more

Tomato-Vegetable Shorba with Orzo

This thick and savory vegetable soup comes together in no time. It calls for Ras el Hanout, a classic North African spice blend with a rich aroma and deep flavor. Look for it in large supermarkets, or mix up your… Read more