Vegetable Recipes

Quick vegetarian tofu chop suey stir-fried with crunchy bean sprouts, celery, red pepper, and ginger. Ready in 35 minutes and naturally low-carb. A colorful weeknight stir-fry for two.

A cozy and comfy miso stew is ideal for cool fall and cold winter. Sweet potato, tofu (or you can use cooked chicken or pork meat instead), and mushrooms are browned with garlic, ginger and scallions first to maximize the deliciousness, then simmered in a miso based soup. Warms you up in a second!

Your kids don't eat enough veggies. Or they just hate brocoli. Or maybe they love broccoli either way you will want to make this salad. Everyone will love it. Great for BBQ, picnics, potlucks and just everyday side dish or lunch.

This delicious vegetable soup can help you use your left-over Parmesan rinds and your leftover bread, with several fresh vegetables under a low temperature cooking, the soup is just flavorful.

Quite nice, very soft creamy and delicate texture inside the cakes. The sweet and slightly spicy parsnip and sweet corn work well together. We served them with some homemade sweet chili sauce.

Bring a little bit of the Eastern Hemisphere into your household with these pancakes made of mung beans and kim chee.

Chicken sinigang with bone-in pieces sauteed with garlic and tomatoes, then simmered in a tangy tamarind broth with radish and mustard greens. Filipino comfort food in one pot.

Vegan quinoa bake with red kuri squash, mushrooms, peppers, zucchini, and kale. Oven-steamed in a single dish with garlic and white wine. A hearty, protein-rich one-pan vegan dinner.

Mincemeat pumpkin pie blends pumpkin custard with rum-soaked mincemeat for a boozy, spiced holiday pie that bridges Thanksgiving and Christmas in one slice.

Asparagus can be used in Halloween for a snack fingers, looking for white asparagus for these thin fingers!

Hearty, crispy-on-the-outside bean burgers made with refried beans, millet, whole wheat breadcrumbs, and oats. These plant-based patties come together in 30 minutes and hold their shape beautifully in the skillet.

Arugula potato leek soup gets transformed by 4 cups of peppery arugula and a splash of Pernod. A versatile blender soup served hot or chilled, finished with yogurt and fresh greens.

Bacon potato-broccoli soup blends crispy bacon, potatoes and onion into a creamy pureed base, then folds in broccoli florets for a chunky finish. A weeknight bowl with smoky depth and a whisper of curry.

Fire up the wok and enjoy this succulent dish made with mushrooms, bamboo shoots and a bit of sherry.

Everyone loved our twice baked potatoes, but shhh, don't tell them how easy they are to make.

Crisp cucumber salad tossed with tangy yogurt, fresh dill, and garlic creates a refreshing low-calorie side for summer grilling and picnics.