Vegetable recipe collection

Not real spareribs, they are made of vegetables, but tastes very nice, and much more healthier too!

DIY dry veggie burger mix from blended chickpeas, soybeans, lentils, split peas, rice, and oats. Just add water to form patties. The pantry-staple shortcut.

This veggie garden loaf was oh-so-yummy and full of good-for-you ingredients. I froze the leftover slices, and they were definitely freezer-friendly. Will be making more of this veggie loaf.

Vellirikkai thogayal is a South Indian cucumber chutney with mustard seeds, urad dal, methi, dried red chilies, and sesame oil. A tangy, crunchy condiment for rice.

Glossy velvet chocolate glaze made with melted unsweetened chocolate, butter, corn syrup, and powdered sugar. Pours smooth over brownies, cakes, and more in 15 minutes.

Italian-style stuffing loaded with creamy ricotta, salty pancetta, toasted walnuts, and three cheeses. Make it up to 2 days ahead for stress-free holiday prep.

Flour-dredged venison browned in bacon drippings, then braised low and slow in beer, tomatoes, and Worcestershire until fork-tender. Hearty, rustic, and built for cold-weather appetites.

Wine-marinated venison chops stacked with green pepper rings, rice, onion, and tomato slices, then oven-steamed in a garlicky tomato sauce spiked with Angostura bitters. A complete one-dish meal.

Spiced ground venison hash baked with onions, bell peppers, tomatoes, and chili peppers in a covered casserole. Hearty, lean, and loaded with Southwestern heat. Feeds five hungry folks.

Hungarian-style venison paprikash: flour-dusted cubes browned in butter, simmered with onions, tomatoes, dry sherry, and generous paprika, then finished with a swirl of sour cream.

Venison chuck roast cooked low and slow in an oven bag with potatoes, carrots, mushrooms, and a smoky sauce of liquid smoke, Worcestershire, and soy. Set it and forget it for 3.5 hours.

Classic German sauerbraten made with venison: a 3-day vinegar and spice marinade, hours of slow braising, and a tangy-sweet gingersnap gravy. This is the ultimate project recipe for wild game lovers.

Hearty venison stew with carrots, potatoes, and a warm blend of paprika and allspice. Brown the meat, simmer low and slow, and let the crockpot do the heavy lifting.

Slow-simmered venison tongue with bay leaves, cloves, and red pepper flakes. A nose-to-tail wild game classic served hot with wine sauce or cold and sliced thin.

Traditional British boiled venison served with frumenty, a medieval wheat porridge cooked in milk with dried fruit, honey, and cinnamon. A hearty piece of culinary history.

Sliced sweet potatoes baked under a golden, flaky pie crust with cinnamon and sugar. This old-fashioned Southern cobbler is simple as can be and twice as good.