227 buttered vegetable recipes

Light, fluffy cornmeal dumplings that cook right on top of your soup, stew, or stock in just 15 minutes. Small-batch recipe for one serving, easily doubled. Includes a cheese variation.

Vegan risotto soup made with arborio rice, vegetable stock, and a garden's worth of frozen vegetables. No oil, no butter, just creamy rice and bright vegetable flavor.

Vegetarian sweet potato risotto made with brown arborio rice and vegetable broth. Naturally creamy without butter, cheese, or constant stirring.

Hearty lentil and vegetable stew with potatoes, zucchini, and cumin, simmered in a Dutch oven. High-fiber, budget-friendly, and naturally filling with no cream or butter needed.

Caramelized onion focaccia made with bread machine dough, topped with sweet butter-softened onions, garlic, mozzarella, and Parmesan. Golden, cheesy, and irresistible.

Potage bonne femme: a classic French vegetable soup with leeks, potatoes, carrots, and onions sauteed in butter and simmered in chicken stock. Creamy without cream.

Skillet shredded potato, zucchini, and carrot sauté with butter and basil. Quick 30-minute vegetable side dish, naturally gluten-free, diabetic-friendly.

A vegan butter substitute for spreading on bread and vegetables.

Microwave broccoli spears topped with a creamy lemon-ginger butter sauce made from scratch. A fast vegetable side dish with bright citrus flavor.

Classic French vegetable garnish with glazed carrots, buttered turnips, asparagus, Brussels sprouts, and peas arranged around a beef platter. Serve with Hollandaise for an elegant presentation.

This butter-bean spread can be used in many ways, crackers, vegetable sandwich, other ways, always works great.

Oven-roasted butternut squash tossed with butter-browned carrots, parsnips, and tender leeks, finished with a grating of nutmeg. A rustic root vegetable side dish built for cooler months.

A farmers market celebration of artichokes, fava beans, asparagus, peas, leeks, turnips, and carrots gently stewed with lemon, garlic, and butter. Each vegetable cooked to its own ideal doneness.

Vegetable nut burgers with brown rice, wild rice, lentils, millet, and cashew butter, served with a fresh fennel-tomato-basil coulis. A hearty, vegan patty with serious substance.

No-bake cheesecake sets on a graham cracker crust, then gets decorated with star-shaped cutouts filled with warm strawberry jam and a border of fresh blueberries for easy July 4th entertaining.

Simple buttered bread crumbs made with just 2 ingredients in minutes. Use as a crispy topping for casseroles, mac and cheese, baked vegetables, or pasta dishes.