134 red vegetable recipes

Pasta shells tossed in a carrot sauce made by simmering chopped carrots, celery, garlic, and thyme in vegetable stock until reduced by half. Vegan, light, and naturally sweet with a red pepper flake kick.

Broiled red snapper on a cedar plank with lemon, paprika, and fresh vegetables. A dramatic presentation that sizzles straight from the broiler to the table.

Blended red pepper pasta sauce made with sweet bell peppers, onions, garlic, and fresh basil. Oil-free, vegan, and ready in 45 minutes with vibrant color and flavor.

Quick-pickled raw vegetables in a dill seed, apple cider vinegar, and hot sauce brine. Ready after 24 hours in the fridge, no canning required.

Easy garlic bean soup: white beans simmered with a whole head of roasted garlic and a sweet roasted red pepper. Five ingredients, naturally vegan, deep slow-cooked flavor.

Lentil savoy stew: a vegan one-pan braise of lentils, mushrooms, red bell pepper, and steamed kale, warmed with cinnamon. High-fiber, plant-powered weeknight dinner.

Roasted pumpkin or butternut squash tossed in a Sicilian agrodolce of caramelized onions, red wine vinegar, sugar, and fresh mint. A vegetarian side dish bursting with sweet-sour contrast.

Homestead salad with mixed vegetables and kidney beans in a cooked sweet vinegar dressing with mustard. Make a day ahead for the best flavor.

Ticino-style brown rice mushroom risotto with rosemary, dried mushrooms, and red wine. A rustic Swiss-Italian vegetarian dish from Italian-speaking Switzerland.

Wild rice and mushroom soup simmered in vegetable stock with red wine, bell pepper, and parsley. A vegan, broth-based soup with earthy depth and chewy wild rice in every spoonful.

Leftover vegetable soup pureed smooth with chicken broth and seasoned with Tabasco, herbs, and a touch of cream. The thrifty cleanout-the-fridge soup that turns leftovers into something genuinely good.

Rotel and rice corn soup with spicy diced tomatoes, sweet corn, red pepper, and tortilla strips in a vegetable broth. A 30-minute pantry-friendly vegetarian dinner.

Vibrant asparagus and roasted red pepper soup, creamy with evaporated milk and ready in 30 minutes. A vegetarian, naturally low-fat bowl packed with spring flavor.

Vegetable-orange juice cocktail blending V8-style vegetable juice with frozen orange juice concentrate, basil, and hot sauce. A savory-sweet chilled drink with a spicy kick.

Vegan Mexican bake layered with corn tortillas, beans, rice, salsa, frozen corn, and vegetables. A flexible, no-fuss casserole you can throw together with whatever you have on hand.

Pasta and potato stew with elbow macaroni, red potatoes, kidney beans, and Roma tomatoes in a red wine vegetable broth. A hearty Italian-inspired vegetarian stew thickened by pureeing.