9,287 vegatable recipes

This quick and easy sauteed peas are very tasty, red onions and fresh mint are great accompaniments. The dish comes out refreshing and flavorful!

Classic chocolate whoopie pies with soft cocoa cake rounds sandwiching fluffy marshmallow cream filling. New England's lunchbox legend, made the old-fashioned way with shortening for that signature tender crumb.

This is a great cold salad. The basil and cherry tomatoes marry perfectly with a high-quality sweet balsamic vinegar along with tender-crisp green and yellow wax beans.

Classic baking powder biscuits from scratch with just five pantry staples: flour, baking powder, salt, shortening and milk. Tender, flaky, and on the table in about 20 minutes. The plain, reliable biscuit recipe to memorize.

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.

A refreshingly delicious chopped Mediterranean salad is also very quick and easy to put together. A great spring or summer salad with your BBQ.

Chilled leek and potato soup blended silky and lifted with Greek yogurt instead of cream, finished with fresh chives for a light vichyssoise that's vegetarian and summer-ready.

Classic chocolate whoopie pies with two soft cocoa cake rounds sandwiching a fluffy marshmallow buttercream filling. The Pennsylvania Dutch lunchbox favorite that freezes beautifully.

Texas-style San Jacinto biscuits made with vegetable shortening for tender, flaky layers. Six pantry ingredients turn into 24 warm biscuits in 30 minutes.

Sun-dried tomatoes, black olives and goat cheese give the already delicious roasted green beans another layers of tasty flavors. Quick, easy and scrumptious!

A great dip for dinner parties that can be served with crackers, vegetables or tortilla chips.

Minted veggie dip blends non-fat yogurt, light sour cream, fresh cucumber, garlic, and chopped mint into a cool, creamy dip for raw vegetables. Light, refreshing, and low-fat.

Dairy-free fettuccine Alfredo made with soy milk and soy cheese for a creamy, cholesterol-free weeknight pasta. Tossed with garlic, steamed vegetables, and cracked pepper in one pan.

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.

Sweet cherry tomatoes, red bell peppers and crunchy romain lettuce are tossed with a lemon-olive oil vinaigrette, and cheesy Parmesan croutons.

A raw, no-cook borscht blended from fresh beets, avocado, spinach, cucumber, and dill. Vegan, nutrient-dense, and vibrant pink. Served chilled with alfalfa sprouts for a refreshing energy boost.