2,360 saute vegetable recipes

Sourdough-style bread loaf using 2 cups of dough starter combined with active dry yeast for extra lift and complex flavor. A straightforward starter bread with a tender crumb and golden crust.

Cocoa thumbprint cookies rolled in sugar and filled with creamy peanut butter frosting. Loaded with chocolate chips and a sweet PB center. Makes 4 dozen irresistible little buttons.

Peanut butter banana bread made with crunchy peanut butter and mashed ripe bananas. Dense, nutty, and a great way to use overripe bananas.

Sugarplum cookies with dried or candied fruit hidden inside each ball of vanilla sugar cookie dough. Topped with creamy frosting and colored sugar for Christmas cookie trays.

Basic bean soup with homemade vegetable scrap stock, sautéed mirepoix, and cooked beans, half puréed for body, half left whole. Vegetarian, fiber-rich, freezer-friendly.

Hearty vegan sloppy joes made with textured vegetable protein in a spiced tomato sauce with oregano and cayenne. Plant-based comfort food on toasted rolls in just 30 minutes.

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.

Hearty South American vegetable soup with tomatillos, black beans, chayote, pattypan squash, corn, and a smoky chipotle kick. A filling, plant-based bowl loaded with Latin spices.

Old-fashioned sour cream drop cookies that bake up soft and pillowy. Versatile enough for chocolate chips, raisins, nuts, or rolled and cut into shapes.

Vegetarian broth that mimics chicken stock using nutritional yeast, mushrooms, onions, and poultry seasoning. The 5-minute meatless replacement for chicken stock in any recipe.

Guava chiffon pie with a flaky butter-and-shortening crust and a cloud-light tropical filling of guava juice, gelatin, and folded meringue. Topped with sweetened whipped cream and fresh guava slices.

Orange wakame salad with cucumber, radishes, scallions, and toasted sesame seeds. A Japanese-inspired seaweed salad that pairs ocean-sweet wakame with bright citrus and crisp vegetables in 15 minutes.

Oatmeal cranberry nut cookies loaded with rolled oats, whole berry cranberry sauce, toasted almonds, molasses, and warm spice. A soft, chewy holiday cookie that uses up leftover cranberry sauce.

Sweet and sour TVP with pineapple, carrots, and green pepper in a tangy cider-vinegar glaze. A high-protein vegan take on the takeout classic, easily made gluten-free with tamari and served over rice.

Fresh peach muffins made with pureed ripe peaches, whole wheat flour, cinnamon, and optional pecans. Over two cups of real peach flavor in every batch.

Chicken pot pie topped with drop biscuits instead of pastry crust. Creamed chicken, peas, and mushrooms baked under fluffy homemade biscuit dumplings.