889 sauce vegetable recipes

Butternut squash pasta sauce with melted Monterey Jack, vegetable broth, and sun-dried tomatoes tossed with ziti. A creamy, lighter fall pasta without heavy cream.

Asian-inspired crawfish strudel with colorful vegetables, shiitake mushrooms, and ginger wrapped in crispy phyllo. Served with two sauces for an elegant presentation.

Elegant poached salmon with julienned vegetables in broth, served with creamy horseradish sauce. A refined French-style dish that's lighter than it looks.

Marinated vegetable skewers with eggplant, zucchini, and mushrooms get grilled and served with spicy peanut sauce for plant-based cookouts or weeknight dinners.

Slow-simmered vegetable stock bursting with earthy aromatics and garden-fresh flavor, ready to elevate soups, risottos, and sauces from ordinary to extraordinary.

Linguine tossed with baby lima beans, grainy mustard, scallions, and fresh plum tomatoes in a light vegetable broth sauce. Ready in 15 minutes.

A fast chicken and pasta skillet where bottled Italian dressing does double duty, browning the chicken and saucing the vegetables. Served over spaghetti with parmesan, ready in about 25 minutes.

Consumer Reports vegetarian burger: a grain-and-bean veggie patty of cooked barley, chickpeas, and oatmeal bound with finely chopped vegetables and soy sauce. Versatile enough for patties, sausages, or meatballs.

A cheesy, crunchy-topped casserole loaded with Spam, mixed vegetables, rice, and cheddar in a creamy mushroom sauce. Easy weeknight comfort food the whole family will love.

Eggplant au gratin with sauteed mushrooms in a creamy bechamel sauce, topped with Parmesan bread crumbs and broiled golden. A rich French-style vegetable casserole.

Vegetarian fried rice with carrots, corn, bell pepper, fresh ginger, and chili flakes. No eggs, no meat, just crispy wok-fried rice loaded with vegetables and soy sauce.

Salmon vegetable loaf with mashed potatoes, cooked beans and a soufflé-style egg white lift. A vintage budget-friendly fish loaf served with tartar sauce.

Fresh green beans, mushrooms, zucchini, and tomato wedges simmered in a tangy Worcestershire-vinegar sauce with oregano. Serve hot as a side or chilled as a vegetable salad.

Vegan fettuccine with a creamy butternut squash sauce made from blended steamed squash, soy milk, and sauteed vegetables with rosemary, savory, basil, and garlic. Dairy-free and rich.

Reptile pot pie poaches alligator, snake, or iguana meat in a Thai-Indian curry sauce of coconut milk, fish sauce, turmeric, and coriander. Served over baby vegetables with fresh cilantro. Bold, unexpected, and surprisingly approachable.

Vegetarian mushroom stroganoff with paprika, lemon zest, and strained yogurt in a reduced vegetable stock sauce. Low-fat, creamy, and packed with earthy mushroom flavor.