9,287 vegatable recipes

Flaky, buttery biscuits made with just three ingredients and ready in under 30 minutes, with crispy edges or pillowy-soft sides depending on how you space them.

Overnight coleslaw uses a hot vinegar dressing instead of mayo, making it ideal for picnics and BBQs. Holds in the fridge for days without going soggy or weeping water.

A very refreshing and tasty sauce! We had lots of frozen peas and lots of fresh mint growing at our backyard, this recipe was perfect for us to use up some of the peas and mint.

Classic French ratatouille with eggplant, zucchini, tomatoes, green pepper, and basil. The Provençal vegetable stew served hot or cold, a vegan summer-garden essential.

Rice or ramen noodles make a good partner for this tofu-enhanced vegetable dish with rich mushroom sauce inspired by traditional Chinese cooking.

Like making omelette for breakfast, because it's easy, filling and packed with nutrients.

A completely fat-free, sugar-free, low-fat, low calorie French-style salad dressing that's creamy, thick and packed with flavor.

Creamy, spicy, slightly sweet and sour peanut sauce makes this scrumptious Asian-style cabbage salad. The salad can be made one day in advance, simply wrap it up and refrigerate overnight. Next day it will be even more delicious.

Shiitake mushrooms, tofu and potatoes are like sponge that soak all the great flavor from the miso stew. Green beans add bright color and nice crisp, and the glass noodles give a bit chewiness and some healthy calories that are good for you.

A golden, veggie-packed frittata with tender brussels sprouts, earthy kale, sauteed mushrooms, and melty Swiss cheese. This quick vegetarian breakfast or brunch comes together in 30 minutes with just one skillet.

This is really healthy and is a great way to lose weight.

Pureed celery and dried apricot soup simmered in vegetable stock. An unexpected combination that blends herbal freshness with natural fruit sweetness.

Pumpkin and tomato bisque with butternut squash, maple syrup, and slow-sweated onions, finished with optional red pepper puree garnish. Low-fat, gluten-free fall soup that skips heavy cream.

Start off your summer barbecues with this scrumptious Chinese-style pasta salad that your whole family will enjoy!

Avocado and grapefruit salad layers buttery Hass with bright pink grapefruit and razor-thin red onion, drizzled with sweet-tangy poppy seed dressing. Four-ingredient brunch starter ready in 10 minutes.

Stir-fried bell peppers, carrots, and zucchini with garlic, ginger, scallions are tossed with pasta, cucumber, cilantro, and miso-chili sauce. It's a delicious, light yet nutritious one pot meal that's perfect for week-nights.