2,148 vegatable recipes

Light summer vegetable soup with green beans, yellow squash, and spinach. Garden-fresh vegetables in a Worcestershire-seasoned broth ready in 50 minutes.

Floured round steak simmers with carrots, potatoes, and onions in French onion soup for a complete crockpot dinner with fork-tender beef and rich gravy.

A simple and tasty side dish made with lentils and chopped celery and zucchini.

Perfect for the summer, this succulent dish is great for your next backyard barbecue. Best served with a pasta salad or mashed potatoes.

A savory and hearty soup made with succulent beef, sliced mushrooms and pearl barley.

Thick vegetarian stew with soybeans, potatoes, carrots, and celery finished with a ghee roux for silky body. Seasoned with sage, marjoram, and bay leaf for old-fashioned warmth.

Eggplant, cauliflower, potatoes, and green beans simmered in a coconut-spiced curry with turmeric, cumin, and coriander. Topped with toasted cashews and served over rice.

English farmhouse vegetable soup simmers carrots, leek, onion, celery, and potatoes in lamb stock with a bouquet garni. Potatoes break down to thicken the broth naturally.

Vegan pinto beans in tomato sauce served over brown rice with sauteed onions, celery, and hot pepper sauce. A filling plant-based dinner ready in 20 minutes.

Paula's vegetable barley stew combines pearl barley with lentils, cabbage, tomatoes, and green chilies in a vegetable stock base. Hearty, high-fiber, and vegan with warm cumin-oregano spicing.

Crisp-tender carrots, zucchini, and mushrooms tossed with chicken in a glossy ginger-soy sauce, spooned over hot rice. A 30-minute stir-fry for two that beats takeout every time.

A classic Russian vinaigrette salad with roasted beets, boiled potatoes, carrots, green peas, dill pickles, and a tangy mustard-vinegar dressing. Served chilled as a hearty side dish.

When I have abundant seasonal vegetables, I love making this vegetable casserole, and most of the time I just enjoy it with a loaf of good bread. That is all you need for a good meal.

Indian-spiced split pea soup with curry powder, carrots, celery, and tomatoes, sautéed in ghee and finished with cream. Hearty, warming, and vegetarian-friendly in 40 minutes.

Assorted blanched vegetables are served with a creamy and flavorful peanut butter sauce.

Gado-gado is an Indonesian vegetable salad with steamed potatoes, carrots, cabbage, bean sprouts, and golden tofu, dressed in a warm coconut peanut sauce with chili.