Vegetable Recipes

Sauteed carrots with sliced almonds, apple juice, and lemon. Tender-crisp, lightly golden, and naturally sweet. A quick side dish ready in 20 minutes. Dairy-free and kosher-friendly.

Frank and vegetable casserole with sliced hot dogs, broccoli, cauliflower, corn, potatoes, and melted cheddar. A kid-friendly easy baked weeknight dinner.

Stacked flour tortillas layered with refried beans, sautéed peppers, broccoli, Monterey Jack, and cheddar. A Mexican-inspired vegetarian main dish baked until bubbly and golden.

Creamed spinach with horseradish, butter, and light cream, garnished with sliced hard-cooked egg. A quick vegetable side dish with an unexpected peppery kick.

Golden pan-fried tempeh stir-fried with carrots, garlic, chilies, and oyster sauce, finished with fresh basil. A quick, protein-packed Thai vegetarian dinner ready in 25 minutes.

Broccoli and cheddar egg custard baked in a crispy grated potato crust. No pastry needed for this vegetarian pie that's part quiche, part hash brown, all comfort.

Braised leeks oven-cooked in butter and stock until silky and tender, finished with parsley. The kind of restrained French-style side that turns a humble allium into a dish worthy of any roast.

Silky pureed chestnut soup with roasted chestnuts, herbs, and a splash of marsala or sherry. Serve it hot for winter warmth or chilled for an elegant summer starter.

Navy bean borscht with beef, bacon, kielbasa, beets, cabbage, and potatoes in a sweet-sour broth. A hearty Polish-style beet soup thickened with a butter-flour paste and topped with sour cream.

Spaghetti with fresh tomatoes and arugula tossed in a quick shallot and garlic sauce with red pepper flakes. A peppery, vegan pasta dinner ready in under an hour.

Broccomole: a fat-free, vegan guacamole swap made from pureed broccoli stems with cumin, green chilies, and fresh tomato. McDougall diet friendly.

Irish parsnip cakes mashed with butter and a pinch of mace, breaded and fried golden. Crisp outside, sweet and creamy inside. A traditional cool-weather side or vegetarian main.

Garden potato and vegetable chowder simmered in vegetable stock and tomato juice with red potatoes, leeks, green beans, zucchini, and carrots. Naturally vegan, gluten-free, and low-calorie weeknight comfort.

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Rajas con crema with roasted poblano strips fried with sliced onions and simmered in cream with epazote. Authentic Mexican side dish ready in 20 minutes.

Creamy cheese grits spiked with serrano chiles, red bell pepper, and scallions. A Tex-Mex twist on a Southern classic that's on the table in 30 minutes.