587 saute vegetable recipes

Thai-style stir-fried clams with chili paste, garlic, fish sauce, and fresh mint leaves. A fast, fragrant one-pot seafood dish with bold Southeast Asian flavors.

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.

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 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.

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.

Salmon wrapped in rice paper, seared until crisp, then baked and served over julienned vegetables in an aromatic soy-sake broth with lemongrass and star anise. A restaurant-worthy Asian fusion dinner.

Peanut butter rolls with peanut butter and nutmeg worked into a soft yeast dough, risen until tripled, and baked in a hot oven. Fluffy dinner rolls with a subtle nutty, warm flavor.

Three-layer chocolate almond cake with cocoa buttermilk layers, almond cream filling, and rich chocolate frosting. A showstopper from-scratch layer cake.

Try a new kind of meatball with this easy and tasty recipe your kids will love!

Rustic white bean soup with great northern beans, carrots, celery, tomatoes, and vegetable broth finished with extra-virgin olive oil. A hearty, naturally vegan bean soup.

Bread machine summer vegetable bread with julienned squash folded into a hearty dough of bread flour, whole wheat, and bran. Savory with soy sauce.

Slice-and-bake coconut refrigerator cookies with a coconut-crusted exterior and a pecan half on top. Crispy, buttery, and freezer-friendly for up to three months of fresh-baked cookies on demand.

Maple syrup is the only sweetener in these soft, chewy oatmeal cookies with rolled oats, raisins, and chopped walnuts or pecans. Old-fashioned and refined-sugar-free.

Soft drop cookies made with mashed cooked carrots and finished with a warm orange glaze. The vintage Depression-era cookie that still makes sense today.

Tamale dough made with pureed chili colorado, corn kernels, and hominy for deeper flavor than plain masa. Pliable, spoonable, ready to wrap in corn husks.