Vegetable Recipes

Green beans with crunchy water chestnuts in a quick and easy Asian inspired sauce.

A smoky-sweet blender sauce made from tamarind paste, chipotle peppers in adobo, brown sugar, garlic, and lime. Drizzle it on grilled shrimp, tacos, wings, or anything that needs a kick.

A rustic, slow-simmered vegetable soup packed with navy beans, zucchini, carrots, turnips, and tomatoes, finished with fresh basil and Parmesan. Feeds a crowd with just 10 minutes of prep.

Split peas simmered with chopped turnip, carrots, and onion in vegetable stock until thick and tender. A nourishing, plant-based soup that costs pennies to make and fills you up like a million bucks.

Green tomatillo mole with toasted pumpkin seeds, jalapenos, cilantro, cumin, cinnamon, and romaine lettuce. An authentic Mexican mole verde for chicken, enchiladas, or dipping.

Tons of refreshing flavour is all in this delicious dish.

A bit sweet, sour with slightly spicy, this Thai cauliflower curry has lots of deliciousness that coconut milk, fish sauce and Thai curry paste have delivered. Serve it over a bed of rice that helps to soak up all the goodness.

Tangy Louisiana-style vinegar coleslaw with shredded cabbage, grated carrot, green pepper, dry mustard, and a splash of hot sauce. No mayo, no fuss, just a crisp, zesty bayou-style slaw.

The pasta and rapini are tossed with a flavorful and creamy white bean and anchovy sauce. The ingredients are so inexpensive, but they create a delicious and wholesome meal.

A great way to use some of your abundant tomato crop.

Much better than the take-out meal, and the best is that I can control what go into my dish. Quite easy to make, and it tasted delicious.

Chicken and broccoli skillet, a light one-pan dinner of crisp-tender broccoli, juicy chicken breast and burst cherry tomatoes seasoned with lemon pepper and thyme. Diabetic-friendly and made with barely any oil.

Frozen hash browns baked in melted Velveeta and mayonnaise, topped with crumbled bacon until bubbly and golden. Four ingredients. Zero shame. Total crowd-pleaser.

Loaded vegetarian vegetable soup with broccoli, cauliflower, squash, potatoes, lima beans, corn, and peas in a cumin and chili-spiced tomato broth.

Red cabbage slow-braised with toasted caraway seeds, currants, red wine, and vinegar until sweet and tangy. A vegetarian Northern European side that tastes even better the next day.

Try this succulent pot roast that is made with a variety of spices and vegetables that creates an amazing flavor you will love.