437 mix vegetable recipes

Loaded Western frittata with ground turkey, potatoes, mushrooms, and melted cheese seasoned with cumin, sage, and thyme. A one-skillet egg dish that feeds a crowd for brunch or dinner.

Hearty vegetarian TVP burgers: textured vegetable protein soaked in seasoned broth, mixed with sauteed onion and spices, and pan-fried into savory patties. A high-protein, budget-friendly meatless burger.

A quick and scrumptious quiche made with mixed vegetables and cheeses.

A delicious curry dish made with green lentils and mixed vegetables.

T-3 cabbage diet soup combines cabbage, peppers, onions, celery, and tomatoes with onion soup mix. The classic low-calorie filling vegetable soup that became famous as the cabbage soup diet base.

Flank steak marinated in dry red wine, olive oil, and onion soup mix, then grilled and sliced thin against the grain. The reduced marinade doubles as a savory pan sauce.

Another succulent beef dish made with mixed vegetables, tomato soup and macaroni.

Macaroni and TVP skillet mix, a shelf-stable pantry blend of dry elbow pasta, textured vegetable protein, and herbs. The make-ahead vegetarian one-pot dinner kit ready to cook in 25 minutes.

An exotic and scrumptious dish made with potatoes, mixed vegetables and blanched almonds.

It is a vegetarian burger, all the vegetables mix very well, tasty and healthy.

Curried vegetable dip with mayonnaise, honey, ketchup, and hot sauce, mixed in minutes and chilled overnight. A creamy, sweet-spicy party dip best served with crisp raw vegetables.

Traditional Christmas Pudding with Brandy Sauce recipe

Curry horseradish dip mixed in 5 minutes from mayo, curry powder, horseradish, garlic salt, and tarragon vinegar. Bold raw vegetable dip that improves overnight in the fridge.

Cajun shepherd's pie with a spicy beef and pork meatloaf base, julienned zucchini and squash, and creamy buttery mashed potatoes browned on top. Louisiana comfort food at its finest.

Mixed grain mushroom casserole with wild rice, pearl barley, and brown rice baked in herb-seasoned vegetable broth with sauteed mushrooms and thyme.

Crispy cast-iron cornsticks with cracked fennel seeds and black pepper, baked in a sizzling hot mold for crunchy golden edges. Ready in 20 minutes, served piping hot with butter.