Vegetable Recipes

Pasta and bean soup with chickpeas, kidney beans, elbow macaroni, and tomato paste in herbed vegetable stock. A filling 30-minute vegetarian soup with Italian flair.

White beans and hijiki seaweed tossed with rice and braised red cabbage in balsamic vinegar, finished with tamari for a hearty vegan bowl packed with plant protein.

Potato salad supreme with celery, scallions, and olives, served at room temperature for the fullest flavor. A versatile, no-cook side dish ready in 20 minutes.

Egg vegetable salad served in a puffed Swiss cheese choux pastry shell. Cauliflower, mushrooms, peas, and hard-cooked eggs in a cumin-Dijon dressing inside an edible bowl.

Moo shu vegetables is a fast, meatless take on the takeout classic: shredded vegetables and bean sprouts stir-fried with ginger, garlic, scrambled egg, and hoisin. Light, quick, and great wrapped in pancakes.

Broccoli rice casserole with cheddar and cream of mushroom soup, baked until bubbly. A crowd-pleasing side dish that comes together in minutes.

Try this new succulent dish that is served with bread and it's own sauce.

Molded red pepper couscous ring filled with steamed vegetables and topped with a cool dill yogurt sauce. Stunning vegetarian buffet centerpiece that cuts like a savory cake.

Spicy tofu salad with julienned vegetables, chopped peanuts, and a chili-soy-rice vinegar dressing. Thai-inspired, loaded with crunch, and completely plant-based.

California vegetable pizza on whole wheat crust topped with broccoli, artichoke hearts, olives, tomatoes, and green peppers. A cheeseless vegetarian pizza that's all about the veggies.

Mediterranean spring salad with marinated new potatoes, feta, cucumber, tomato, and green pepper on mixed greens. Lemon-oregano-olive oil dressing doubles as marinade.

A quick veggie stir-fry with broccoli, oyster mushrooms, and carrots tossed in peanut sauce and served over jasmine rice with roasted tempeh. Ready in 30 minutes flat.

Tender asparagus spears drizzled with a warm garlic-lemon butter sauce and chopped hard-boiled egg. A classic European side dish ready in just 15 minutes.

Mediterranean eggplant and tomato salad with smoky roasted eggplant pulp layered under fresh tomato, dressed with olive oil, lemon juice, and chives. A 30-minute side dish.

Toasted cheese bread topped with fresh tomato, cheddar, and chopped chives, then broiled until bubbling. A 15-minute open-faced sandwich that makes a quick lunch or snack.

Mushroom salad tosses crisp iceberg and Boston lettuce with cucumbers, green beans, and raw sliced mushrooms in French dressing. Light, vegetarian, diabetic-friendly side.