10,000 chopped recipes

A hearty Americanized goulash with beef round steak, potatoes, cabbage, and carrots simmered in vegetable juice. A filling one-pot meal ready in 35 minutes.

Enjoy this tasty frittata at any time of the day. Serve it with a refreshing salad for a complete and wholesome meal.

Microwave cod fillets with a cool, creamy cucumber dill yogurt sauce. Lean, light, and on the table in 20 minutes with just 7 ingredients. A quick healthy fish dinner for busy weeknights.

Meatless chili pasta with kidney beans, corn, green pepper, and tomatoes over elbow macaroni, topped with melted cheddar. A microwave-friendly vegetarian one-dish dinner.

Never eat a frozen veggie burger again. Vegetarian burgers are easy to make, and you’ll be proud to show meatless who’s boss.

Hearty ground beef casserole with crispy tater tots, melted Velveeta, corn, and creamy onion soup. Budget-friendly comfort food ready in under an hour.

Indian curried cabbage with cumin, turmeric, tomato, carrots, and bell pepper simmered until tender. A vegan, low-calorie side dish ready in 30 minutes with no sauce needed.

Hearty Michigan minestrone with dried lima beans, bacon, salami, cabbage, and fresh herbs simmered in chicken broth. A meaty, Midwestern take on the Italian classic.

Low-fat broccoli and mushroom dip made with cottage cheese, plain yogurt, garlic, and sauteed mushrooms. A lighter vegetable-packed party dip with creamy texture and no sour cream or mayo.

Tofu tacos with crumbled tofu, brown rice, green pepper, and taco seasoning in warm corn tortillas. A quick vegetarian taco filling with familiar Mexican flavors and no meat.

Asian braised vegetables with miso, ginger, daikon, mushrooms, and winter squash tossed in a glossy soy-cornstarch glaze. Vegan, hearty, and done in an hour. Bonus: leftover stock makes a quick tofu soup.

Vichyssoise is the chilled French leek and potato soup, enriched with heavy cream and half-and-half, finished with snipped chives. Silky, cold, and the original elegant summer first course.

Golden lentil and potato soup, a velvety, skin-on soaked yellow lentil pot simmered with onion, celery, and carrots in rich chicken broth for old-school comfort.

A plant-based twist on classic chicken noodle soup. Blended chickpeas create a creamy, protein-rich broth with noodles, potatoes, and poultry seasoning. Add scrambled tofu for extra heartiness.

Whole roasted chicken rubbed with red wine vinegar, paprika, and garlic, then roasted over a bed of fresh Roma tomatoes and onions. Simple ingredients, deeply savory results.

Ethiopian-style mixed vegetable stew (atkilt alicha) built on berbere spice and ghee. Green beans, carrots and potatoes simmered in tomato broth, ready in 45 minutes. Vegetarian, deeply spiced.