115 mixed vegetable recipes

Lemon Jello cake made with lemon cake mix and lemon gelatin, topped with a fresh lemon juice and powdered sugar glaze poked right into the warm cake.

Pumpkin soup with split peas, bacon, onion, and thyme simmered in vegetable stock until the peas and pumpkin are tender. A hearty, thick autumn soup with Caribbean roots.

Tender sirloin tip beef and mixed vegetables simmered in rich mushroom gravy, topped with golden crescent roll triangles. A hearty one-skillet pot pie ready in an hour.

Slow cooker sweet and sour turkey with pineapple, mandarin oranges, and colorful vegetables over fluffy rice. Set it, forget it, and come home to dinner.

Double Decker Brownies Using Basic Cookie Mix recipe

This super easy hamburger soup recipe is perfect for those busy weeknights. Ground beef creates a savory rich stock, loads of veggies and hearty barley; beef barley soup in every bite.

Minted veggie dip blends non-fat yogurt, light sour cream, fresh cucumber, garlic, and chopped mint into a cool, creamy dip for raw vegetables. Light, refreshing, and low-fat.

Lazy lentils baked low and slow with red lentils, cheddar cheese, onion, garlic, and mixed herbs. A hands-off vegetarian main dish with just 8 ingredients and minimal prep.

Quick chicken pot pie with creamy vegetable filling topped with golden biscuit pieces for a comforting weeknight dinner ready in 35 minutes using shortcuts.

Easy turkey soup with elbow macaroni, frozen mixed vegetables, and a surprising splash of orange juice concentrate. A fast weeknight soup ready in 35 minutes.

Easy beef flavored noodles in a mushroom and sour cream sauce.

Individual walnut brownies from a mix, flipped upside-down and coated in powdered sugar glaze with a walnut half and chocolate drizzle. Bakery-style presentation made easy.

Homemade French herb bread with buttermilk, dry ranch seasoning mix, and a buttery herb-sprinkled crust. Two loaves shaped into classic slashed baguette-style rolls.

Lon Tao Jiao: a Thai coconut milk and fermented bean sauce dip served with raw cucumber, cabbage, and green beans. A salty-sweet-sour Thai vegetable platter.

Crispy fried asparagus won tons stuffed with chopped asparagus and water chestnuts. A crunchy, golden appetizer ready in 25 minutes. Serve with soy sauce for dipping.

Soft, moist velvet pumpkin cake made with Bisquick, canned pumpkin, and vanilla, served warm with sweetened whipped cream. A cozy fall dessert ready in one hour.