2,360 saute vegetable recipes

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.

Cranberry fruit nut bread for the bread machine, brightened with fresh orange juice and zest, studded with chopped tart cranberries and crunchy nuts for a holiday-ready loaf.

Sugar and spice apple cakes baked in muffin tins with whole wheat flour, nutmeg, and chopped apples, then dipped warm in melted butter and rolled in cinnamon sugar. Like apple cider donuts in cake form.

A moist, old-fashioned cake made with a whole unpeeled orange, banana, and raisins chopped in the food processor, baked with buttermilk and cinnamon. Rustic, fruity, and deeply satisfying.

Make-ahead oatmeal pecan cookies shaped into logs, chilled, then sliced and baked fresh whenever you need them. Freezer-friendly dough lasts 3 months.

Oatmeal chocolate chip cookies made with shortening, brown sugar, and quick oats. Crispy edges, chewy centers, and a simple one-bowl recipe that works every time.

Soft pumpkin cookies with tofu replacing eggs, spiced with nutmeg and allspice, loaded with raisins and walnuts. An egg-free drop cookie that yields 7 dozen.

Raisin peanut butter cookies with evaporated milk for a soft, cakey crumb and plump raisins throughout. A nostalgic drop cookie recipe that makes 3 dozen.

Doughnut muffins taste like old-fashioned cake doughnuts in a muffin tin. Warm muffins dipped in melted butter and rolled in cinnamon sugar, with that signature nutmeg backbone.

Traditional Chinese almond cookies with crumbly texture, pressed with apricot pits or whole almonds. Refrigerated slice-and-bake dough keeps for weeks.

Spiced beef roast braised in beer and beef broth with thyme, bay leaf, and brown sugar. Cubed stewing beef baked until fork-tender with mixed vegetables added at the end.

Old-fashioned raisin pastries: flaky pie-dough half-moons stuffed with ground raisins, nuts, and citron in a honey-cinnamon-jelly filling. Hand pies for the holiday cookie box.

Savory pumpkin stew with potatoes, peas, corn, and a mustard-cinnamon-apple cider broth. A vegetarian autumn one-pot that turns sweet pumpkin into something genuinely savory.

A warming Tibetan-style soup with mixed vegetables and tofu in a ginger-garlic broth thickened with a golden ghee roux. Nourishing, aromatic, and on the table in 40 minutes.

Warm and fresh with just a hint of pineapple for a mellow tropical aroma.

Slow-cooker chicken pie that hands off the work to the Crock-Pot, then crowns vegetables and shredded chicken with a flaky pie crust baked separately. Leftover poultry rescue.