9,083 vegatable recipes

Creamy blended butter beans meet tangy soy yogurt and fresh vegetables in this hearty vegan stew. Ready in 40 minutes, loaded with broccoli, zucchini, tomatoes, and corn.

Classic mole poblano, Mexico's legendary sauce: dried chiles, almonds, sesame, raisins, and warm spices pureed and slow-simmered with a touch of chocolate into a deep, complex sauce for poultry.

Toasted quinoa, sauteed spinach, hazelnuts and sun-dried tomato are tossed with salty feta cheese and extra-virgin olive oil, then stuffed into colorful sweet bell peppers. Not only look divine, but they also taste delicious.

Ryzi me araka is a classic Greek rice and peas dish cooked pilaf-style with olive oil and onion. Six ingredients, one pot, and naturally vegetarian.

Fresh corn and summer squash sauteed in a cream sauce infused with whole cloves, coriander seeds, cinnamon, and jalapeno. A refined seasonal ragout with serious depth.

German sauerkraut salad with ham and grapes in a honey-yogurt dressing. A quick no-cook side that balances tangy kraut with sweet fruit and savory julienned ham, ready in 10 minutes.

Old-school stuffed green peppers packed with seasoned ground pork, rice, crumbled bacon, and onion, then slow-simmered in a smoky paprika tomato sauce. Hearty, hands-off comfort food for six hungry folks.

Tongue-in-cheek eggplant recipe where the real secret is ditching the eggplant entirely and reaching for Kentucky bourbon instead. A classic joke recipe for eggplant haters everywhere.

Peanut butter chocolate cookies blend melted chocolate into the dough for double chocolate-peanut flavor in every bite. Cross-hatched and baked into thick, chewy 3-inch rounds.

Cwikla is a traditional Polish pickled beet relish with horseradish, cloves, and vinegar. A staple on the Easter and Christmas table.

Jerusalem Artichoke with Mushrooms and Thyme recipe

Sauteed cherry tomatoes with fresh basil and olive oil, blistered in a hot skillet in just one minute. A 3-ingredient side dish ready in 5 minutes.

Beekeeper's cabbage is a slow-braised red cabbage with apple, parsnip, honey, and caraway seeds brightened with raspberry vinegar. A classic British side dish, tender and sweet-tart.

Pasta with Szechwan peanut dressing tosses linguine in a creamy, spicy peanut butter sauce sharpened with rice vinegar, garlic, and chili, plus broccoli and cherry tomatoes. A vegan peanut-noodle bowl, warm or chilled.

Cavatelli pasta tossed with parboiled broccoli and lemon-kissed mushrooms sautéed in butter, garlic, and Marsala wine, then finished in heavy cream and topped with freshly grated Parmesan. A rich 25-minute dinner for two.

Crunchy cabbage slaw with shredded carrot, green pepper, and currants in a tangy vinegar-mayo dressing with celery seed. Light, crisp, and better after a good chill.