325 red vegetable recipes

Potato parsley bisque made creamy with blanched almonds instead of dairy. A vegan, silky smooth soup with leeks, lemon juice, and a full cup of fresh parsley.

Warm barley salad with zucchini, fresh tomatoes, cilantro, and lime juice. A light, high-fiber grain salad that's vegan and ready in 30 minutes.

Easy vegetarian bean and vegetable casserole with kidney beans, chickpeas, canned tomatoes, bell pepper, and frozen vegetables baked together. Top with cheese and serve over couscous.

Homemade Mexican Spanish rice toasted golden in a skillet with tomatoes, garlic, onions, and bell pepper. This easy one-pot side dish simmers to fluffy, savory goodness in just 35 minutes.

Penne tossed with blanched broccoli rabe, toasted raisins, garlic, and red pepper flakes, finished with lemon juice. A classic Southern Italian pasta that's naturally vegan.

Provencal vegetable ragout slow-roasted for four hours with eggplant, tomatoes, mushrooms, squash, potatoes, red wine, and twelve cloves of garlic. Vegan and deeply flavored.

Cherry tomato and vegetable saute with potato, sweet potato, green peas, and bell pepper braised in vegetable broth. A colorful one-skillet vegetarian main dish.

Mexican-style red rice with tomatoes, cumin, chili powder, and vegetable broth, finished with green peas and pimiento. Toast the rice in oil first for fluffy, flavorful grains.

Baked penne casserole layered with stir-fried vegetables, spicy pasta sauce, and mozzarella cheese. Fennel seeds and red pepper flakes add warmth to this make-ahead vegetarian bake.

I am drooling thinking about the leftovers in the fridge. I can't wait to make and eat more.

A delicious rice dish made with green and red lentils, cashew nuts and seedless raisins.

Fiery chickpea and butter bean pasta simmered in vegetable stock with hot chili peppers and jalapeños. A hearty, protein-packed vegan pasta that brings serious heat in just 30 minutes.

Italian vegetable brochettes with angel hair pasta: grilled eggplant, zucchini, fennel, bell peppers, and mushrooms over thyme-smoked coals, tossed with pasta in a tomato-thyme marinade sauce. Vegan, oil-free.

Vegetable momos are Tibetan steamed dumplings with mixed vegetables, tofu, ginger, garlic, and garam masala wrapped in thin dough. Vegetarian Himalayan street food, served with hot momo sauce.

One-pot rice and black beans with garlic, carrots, thyme, and allspice simmered in stock. Low-fat, filling, and topped with cool yogurt and fresh parsley.

Low-fat linguine with greens, potato, garlic, hot pepper, and tomatoes simmered in vegetable stock. An Italian-inspired pasta loaded with wilted greens and tender new potatoes, no added oil.