2,186 stock recipes

Vegetarian West African groundnut stew packed with sweet potatoes, eggplant, zucchini, and peanut butter in a ginger-spiced tomato broth. Serve over rice or millet for a filling plant-based meal.

Thin-sliced flank steak marinated in white wine, soy sauce, fresh ginger, and brown sugar, then threaded on skewers and grilled. Makes 30 to 40 crowd-ready teriyaki beef skewers.

Ginger-Glazed Salmon Steak on Basil Mashed Potatoes with Sesame Asparagus recipe

Vegetarian bean burgers made with refried beans, rice, toasted sesame seeds, oats, and nutritional yeast. Freezer-friendly patties you can fry or bake.

If you love French Onion Soup you will enjoy this easy recipe that makes it a perfect light lunch.

Vegetable gumbo is a lighter, meatless take on the Cajun classic: the holy trinity simmered with okra, corn, tomatoes and paprika, thickened naturally by the okra. No roux, no meat, just hearty vegetable comfort.

Roasted vegetable soup that starts with a from-scratch stock: carrots, onions, leeks and tomatoes roasted until deeply browned, then simmered into a rich broth. Built into a hearty vegan soup with potatoes, zucchini, pasta and peas.

A thick, rustic Italian-style soup loaded with penne, cannellini beans, fennel, zucchini, and summer squash simmered in vegetable broth spiked with dry vermouth. Low-fat, naturally vegetarian, and feeds 8 from one big pot in about an hour.

Chilled avocado soup blends ripe avocados with a lime-and-serrano-spiked stock into a silky, no-cream base, topped with cilantro cream and crisp julienned radishes. A cool, elegant Mexican-inspired starter.

A scrumptious side dish where chickpeas are given a spicy taste.

Eggplant, tomato, and red pepper sauce simmered with garlic, tomato paste, and honey. A versatile, low-fat sauce for pasta, grilled fish, or chicken.

Chicken breast with sour cherry sauce, cracked peppercorns, and coriander in a white wine-brandy reduction. A French-inspired pan sauce built right in the skillet.

Hearty Tuscan bean soup with pancetta, sage, and ditalini pasta simmered in chicken broth. This rustic Italian pasta e fagioli feeds a crowd with creamy cannellini beans and sharp Romano cheese.

Red lentil dal with cinnamon sticks, fresh ginger, green chili, and lemon. A warming, naturally vegan lentil stew with Indian-inspired spices.

Pecan wild rice pilaf with wheat pilaf, dried currants, fresh mint, orange zest, and Italian parsley. A festive room-temperature side dish for holiday tables.

Vegan tofu noodle soup with frozen-then-thawed tofu for a chewy, meaty texture. Simmered in herb-seasoned vegetable broth with carrots, celery, peas, and egg-free noodles.