889 sauce vegetable recipes

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.

Quick sweet and sour chicken with frozen breaded chicken, mixed vegetables, rice, and bottled sweet and sour sauce. A 15-minute weeknight dinner using pantry shortcuts.

Hearty beef and vegetable soup with alphabet pasta, loaded with frozen veggies and simmered in a savory tomato-beef broth. Kid-approved comfort in a bowl.

Japanese pork stir-fry made in the microwave with frozen stir-fry vegetables, julienned pork chop, soy sauce, and dry sherry. A 20-minute weeknight dinner for two served over rice.

Crockpot chicken and vegetables slow-cooks boneless chicken breasts over a bed of mixed veggies with garlic and Worcestershire. A dump-and-go weeknight dinner that tends itself for 8 hours.

Enjoy your Sundays with this tantalizing and scrumptious roast that is meat-free!

Ranch-style round steak dredged in mustard-seasoned flour, browned in a skillet, and braised until fork-tender with a Worcestershire gravy. Classic country cooking.

Barbecue baked beans with pinto beans, chili powder, brown sugar, mustard, and apple cider vinegar. Baked uncovered until thick and caramelized. Smoky, tangy, and completely meatless.

An Asian-style vegetarian soup that is quick and easy to prepare, packed full of protein, and vitamins.

Thin pork strips stir-fried with teriyaki sauce, red pepper flakes, and crisp-tender mixed vegetables in a tangy cornstarch glaze. A no-fuss weeknight dinner ready in 25 minutes.

Quick chicken spaghetti with pasta sauce and vegetables in just 35 minutes. Only 5 ingredients make this a go-to weeknight dinner when time is tight.

Asian vegetable fried rice with broccoli, red pepper, bamboo shoots, and straw mushrooms stir-fried in sesame oil with soy sauce. A low-fat, five-ingredient side dish or light main using frozen mixed vegetables.

Thai-style coconut tofu soup with golden-fried tofu, galangal, kaffir lime leaves, and chili in a silky coconut milk broth. Vegan, naturally gluten-optional.

Crispy deep-fried tofu stir-fried with dried Chinese mushrooms, broccoli, and ginger in a spicy hoisin sauce. A quick vegan weeknight stir-fry ready in 35 minutes.

7 can soup: dump-and-simmer hearty beef chili-style soup made from a pound of ground beef and seven pantry cans. Tomato, chili, corn, and mixed vegetables in 40 minutes flat.

Thai-style stir-fried eggplant with ground pork, garlic, green chili, fish sauce, and fresh basil. Fast, punchy weeknight wok cooking in under 20 minutes.