Vegetable Recipes

Rice salad with corn, kidney beans, and bell peppers tossed in a tangy vinegar-horseradish dressing. No-cook, vegetarian, and ready in 15 minutes flat.

Kashmiri stir-fry with eggplant and broccoli seasoned with asafetida, cayenne, and paprika. A simple, vegan Indian wok dish that uses just a handful of spices to bring bold Kashmiri flavor to everyday vegetables.

Sea scallops stir-fry with broccoli, napa cabbage, snow peas, and shiitakes in a star anise-spiced soy-vinegar sauce. Light Chinese seafood dinner over steamed rice.

Penne tossed with blanched broccoli rabe, toasted raisins, garlic, and red pepper flakes, finished with lemon juice. A classic Southern Italian pasta that's naturally vegan.

This is simple to make and has a beautifully subtle flavor. As per true curries, it uses raw spices instead of some prepackaged curry powder.

Broccoli and feta cheese pie with carrots and red pepper in a light egg custard made with evaporated skim milk. A colorful vegetable pie that's lower in fat than traditional quiche.

Traditional Scottish Scotch broth with mutton, pearl barley, split peas, leeks, cabbage, and root vegetables simmered low and slow into a hearty soup.

Never think about fried lemon with some refreshing asparagus salad, this recipe will totally change your mind and let you fall in love with these delicious pair!

Cuspajs is a traditional Hungarian cabbage and potato soup finished with zafrig, a browned flour roux. Simple, hearty peasant cooking at its finest.

Peppery radish spread blended with cream cheese, fresh dill or basil, and lemon juice. A zesty, pink-flecked vegetable spread for crackers and bread in 20 minutes.

Stuffed tomatoes filled with anchovy-spiked toasted bread cubes, Parmigiano-Reggiano, and the reserved tomato flesh. Classic Italian-Mediterranean side dish baked in a shallow water bath.

Loaded vegetable chicken soup with three tomato styles, carrots, celery, zucchini, onion, and shredded chicken. Hearty Dutch-oven soup that feeds a crowd and freezes beautifully.

Savory vegetable soup simmered low and slow with tomatoes, potatoes, cabbage, carrots, beans, corn and mushrooms in a rich bouillon broth. A fat-free, pantry-friendly pot that tastes better the next day.

Pumpkin seed sauce (pipian) blended with chicken broth, green chiles, garlic, and whipping cream for a rich Mexican-style sauce for chicken or vegetables.

Cubed turkey and broccoli in savory gravy with marjoram, topped with fluffy mashed potatoes studded with pimento and baked until golden. A comforting shepherd's pie that puts leftover turkey to brilliant use.

Individual stuffing portions made in the microwave with buttery onions, celery, mushrooms, sage, and chicken broth. Adorable single-serve holiday stuffing in custard cups.