2,075 vegatable recipes

TVP granules sautéed with garlic, peppers, and onions simmer in tangy tomato paste spiked with oregano and cayenne for a protein-packed vegetarian sloppy joe filling.

Cheese buns baked in a muffin tin with sharp cheddar spread kneaded right into the yeast dough. Golden, tangy, and quicker than most dinner rolls with only one rise.

Diabetic-friendly orange cookies sweetened with sugar substitute and raisins instead of sugar. Bright with orange juice and zest, studded with raisins, and ready in 35 minutes.

Roasted vegetable broth made with caramelized onions, carrots, celery, mushrooms, apple, ginger, and herbs. A rich, golden stock built from whatever vegetables you have on hand.

Grandma's picnic chocolate cake baked in one 8x8 pan with buttermilk, cocoa powder, and cake flour. An old-fashioned single-layer snacking cake that travels well and stays moist for days.

Shrewsbury cakes, a traditional English rolled cookie with ginger, citrus rind, and caraway seeds. Crisp, lightly spiced, and chilled overnight before baking.

Classic oatmeal cookies with brown sugar, shortening, and three cups of rolled oats. Crispy edges, chewy centers, and endlessly customizable with mix-ins.

Grilled tofu kebabs marinated in tamari, rice vinegar, garlic, and oregano, threaded on skewers with fresh vegetables. Simple vegetarian grilling.

Holiday spice cookies roll out paper-thin from a molasses-and-spice dough with cinnamon, cloves, ginger, nutmeg and allspice. Crisp cookie-cutter cookies for the December tins.

One-pot black-eyed peas and barley pilaf simmered in vegetable stock with thyme and parsley. A hearty vegetarian main dish loaded with fiber and ready in 30 minutes.

Hearty lentil vegetable stew with turnips, leeks, and fresh rosemary. One-pot comfort food simmered until tender, finished with bright lemon juice and parsley.

Empanadas are Brazil's national appetizer, tiny pies filled with chicken olives, and peas.

Low-fat linguine with greens, potato, garlic, hot pepper, and tomatoes simmered in vegetable stock. An Italian-inspired pasta loaded with wilted greens and tender new potatoes, no added oil.

Southwestern three bean soup with kidney beans, chickpeas, and lima beans in a cumin-chili tomato broth with parsnips and carrots. Vegan and hearty.

Jack-o-lantern cookie pops made with spiced molasses dough cut into pumpkin shapes on lollipop sticks, decorated with tinted ornamental frosting. A fun Halloween baking project for kids.

Split pea soup with fennel, potatoes, and green peas pureed into a creamy base then finished with fresh basil and parsley. A vegan harvest soup with anise-sweet depth.