714 brown vegetable recipes

Winter squash baked with Spanish brown rice, fresh tomatoes, and red bell pepper in one dish. A simple vegetable casserole with just four ingredients.

Vegetarian sesame pie with a nutty brown rice flour crust and a sautéed vegetable filling seasoned with tahini, ginger, and soy sauce. Hearty, wholesome, and naturally egg-free.

Fennel bulbs blanched and browned in butter, simmered with caramelized pearl onions and carrots in stock. A light, elegant vegetable stew that's ready in an hour.

Eggplant with tomatoes is a simple side dish of butter-browned eggplant slices topped with warm canned tomatoes and chopped chives. A quick, low-calorie vegetable dish with just five ingredients.

A hearty vegetable soup with black beans, okra, zucchini, and crushed tomatoes braised in red wine with cumin, ginger, and cayenne. Served over brown rice for a filling vegan meal.

Garden Special is a big-batch vegetable relish with green tomatoes, lima beans, cabbage, corn, cucumbers, and peppers in a sweet brown sugar and vinegar brine.

Asian-style rice and vegetable salad with broccoli, cauliflower, snow peas, and carrots simmered in soy sauce, tossed with brown rice and served chilled.

Ochsenschwanzsuppe, a classic German oxtail soup simmered for 5 hours with vegetables, thickened with browned flour and butter, and finished with Madeira wine. Deep, beefy, and velvety.

Hearty split pea soup with tender lamb shoulder chunks, built on deeply browned vegetables and chicken broth. A rustic, stick-to-your-ribs bowl that simmers low and slow and tastes even better the next day.

Oil-free breakfast hash with brown rice, potatoes, and vegetables seasoned with cumin and soy sauce. A vegan, low-fat morning skillet ready in 25 minutes.

Brown rice casserole with tofu, mushrooms, zucchini, carrots, and cheese seasoned with cumin and nutritional yeast. A hearty vegetarian baked main dish loaded with vegetables.

A 30-minute skillet dinner with browned beef, frozen vegetables, and ramen noodles simmered together for a quick, budget-friendly Chinese-inspired weeknight meal the whole family will eat.

Glazed root vegetables with turnip, rutabaga, sweet potato, and winter squash baked in a brown sugar, ginger, and apple cider vinegar glaze, finished with toasted walnuts. Holiday side-dish gold.

Vegetarian brown rice casserole baked with tomatoes, pine nuts, currants, and sauteed vegetables. A hearty one-dish meal with Mediterranean-style flavors.

Spring lamb and vegetable soup with browned shoulder, romano beans, leeks, cauliflower, zucchini, spinach, and marjoram. Rustic, garden-fresh, and made for cool evenings.

Vegan garden vegetable casserole with steamed broccoli, cauliflower, zucchini, and carrots layered over brown rice with marinara sauce and melted soy cheese.