Vegetable Recipes

Chinese-style wilted greens relish with spinach or garland chrysanthemum, sesame oil, and vinegar. A bright, cold side dish served at room temperature or chilled.

Ethiopian red lentil stew (Kae Misr Wot) simmered with tomato paste and chow spice blend. A vegan, protein-rich puree traditionally served with injera bread.

Blanched broccoli rabe tossed with sizzling garlic butter and hot pasta, topped with grated Italian cheese for a quick weeknight Italian classic.

Cajun-spiced crab stuffed mushroom caps with Parmesan, parsley, and hot sauce, baked low and slow until tender. A savory two-bite appetizer that's easy to love.

Hot Dutch slaw with shredded cabbage steamed tender and dressed in a sweet-sour egg vinegar sauce. A traditional Pennsylvania Dutch warm cabbage side dish.

Classic Italian minestrone loaded with great northern beans, spinach, cabbage, zucchini, potatoes, tomatoes, and elbow macaroni in a herb-scented broth. The ultimate hearty vegetable soup.

This savory vegetable stock is quick and easy to make and is perfect to use when making soups.

Fettuccine and colorful vegetables tossed in a creamy coconut red curry sauce. This Thai twist on pasta primavera is vegan, vibrant, and on the table in 25 minutes.

Marinated vegetable skewers with eggplant, zucchini, and mushrooms get grilled and served with spicy peanut sauce for plant-based cookouts or weeknight dinners.

Rice stuffed artichoke cooked entirely in the microwave with a sage-carrot rice filling and a silky lemon-egg yolk sauce. An elegant single-serving vegetable dish.

Anchovy and Parmesan stuffed tomatoes: ripe beefsteak tomatoes hollowed out and filled with toasted bread, mashed anchovies, and grated Parmesan, then baked until tender. A salty, savory Italian-inspired side.

Indian-style fried eggplant with turmeric, cayenne, and black pepper. Quartered and pan-fried until reddish brown, served with fresh lemon wedges.

Indian pakoras made with chickpea flour batter spiced with garam masala, coriander, and turmeric. Dip eggplant, potato, pepper, mushroom, or onion and fry until crisp. The chaiwala classic at home.

Blend firm tofu with sugar, vanilla, and a squeeze of lemon for a silky dairy-free whipped topping. No cooking, no fuss, ready in 10 minutes flat. A quick vegan stand-in for whipped cream on pies, fruit, and beyond.

Red lentil dal with cinnamon sticks, fresh ginger, green chili, and lemon. A warming, naturally vegan lentil stew with Indian-inspired spices.

Italian mushroom piccante with sliced white mushrooms simmered in tomato, basil, parsley, capers, and a tangy white wine vinegar finish. A versatile antipasto served hot or at room temperature.