889 sauce vegetable recipes

Thai-inspired hot and sour stir-fried vegetables with ginger, garlic, soy sauce, lime juice, and cayenne. Carrots, green beans, cabbage, and zucchini cooked crisp-tender in minutes. Vegetarian.

Cheesy vegetable lasagna loaded with zucchini, bell peppers, and spinach in a rich tomato sauce. This meatless comfort food satisfies even the heartiest appetites.

Broccoli custard timbales baked in a water bath, topped with homemade hollandaise sauce. Elegant French vegetable side dish ready in 30 minutes for two.

Quick 5-minute broccoli cheese sauce using canned soup and milk for an easy vegetable topping that transforms plain veggies into kid-friendly sides.

Vegetable lasagne layered with ricotta, mozzarella, zucchini, mushrooms, and a garlicky tomato sauce. A meatless comfort classic that feeds a crowd and freezes beautifully.

Asian-style rice and vegetable salad with broccoli, cauliflower, snow peas, and carrots simmered in soy sauce, tossed with brown rice and served chilled.

Quick sour cream sauce with dill and cornstarch, ready in one minute of cooking. A simple, creamy topping for fish, chicken, potatoes, or vegetables.

Skordalia, a classic Greek garlic sauce made with mashed potatoes, olive oil, lemon juice, and bread. Pungent, creamy, and served with seafood or vegetables.

Shrimp spread with chopped cooked shrimp, cream cheese, horseradish, Worcestershire sauce, and lemon juice. A tangy, no-cook appetizer spread for crackers and vegetables.

Spanish omelettes: vegetable-loaded egg substitute omelettes with zucchini, mushrooms, peppers, and tomato sauce. A lighter breakfast built for watching cholesterol without skipping flavor.

Low-fat eggplant barley bake loaded with mushrooms, tomatoes, and chili sauce. A one-pan vegetarian main dish with hearty whole grains and tender sauteed vegetables.

Fettuccine with Gorgonzola sauce tossed with sauteed asparagus, leeks, artichoke hearts, red bell pepper, cherry tomatoes, and garlic. A vegetable-loaded pasta with bold blue cheese flavor.

Light fiesta shrimp dip with reduced-fat cream cheese, picante sauce, horseradish, and cumin. A creamy, zesty cold dip with real chopped shrimp served with vegetable dippers.

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.

Beer-braised oven pot roast with chuck beef, chili sauce, and aromatic vegetables. Roasts uncovered first for browning, then covered in beer until fork-tender.

All-purpose marinade with soy sauce, brown sugar, tomato juice, safflower oil, and garlic. A sweet-savory blend that works on beef, chicken, pork, fish, and vegetables.