4,824 vegatable recipes

Green chili salsa dip with 12 fresh tomatillos, five jalapenos, cilantro, lime, and an unexpected hit of tarragon. No cooking required, seriously spicy, and ready in 30 minutes.

Blackened portobello mushroom salad sears Cajun-spiced caps until deeply browned, then slices them over greens with white beans, tomato, red onion, and blue cheese. A hearty vegetarian steak-salad swap.

Cuban-style black beans simmered with bay leaves, then enriched with a sofrito of onion, green pepper, garlic and oregano. Naturally vegan, gluten-free and high in fiber. Serve over rice.

A hearty post-Thanksgiving chowder with butternut squash, celery root, savoy cabbage, rice, and leftover turkey in a silky pureed broth. Use up those holiday leftovers in 45 minutes flat.

Scallops stir-fried with bamboo shoots, carrots, and snow peas in a ginger-gin sauce, served inside a crispy deep-fried potato basket. A Chinese banquet showpiece you can pull off at home.

Fettuccine tossed with a no-cook tomato, basil, and yogurt sauce. A light summer pasta that skips the cream and comes together while the noodles boil.

Layered potato and leek casserole with cottage cheese baked until golden and tender. A simple four-ingredient side dish with a creamy, savory filling between every layer.

Spicy Texas barbecue sauce simmered with beer, jalapeños, brown sugar, and lime juice. Bold, smoky heat that clings to ribs, brisket, and chicken.

Dave's big-batch succotash with baby lima beans and corn in a creamy vegetable white sauce. Feeds a crowd and works for Thanksgiving, Christmas, or any holiday spread.

Smoky, hearty lentil tacos loaded with chipotle sour cream, fresh lettuce, tomatoes, and cheese. A low-fat vegetarian taco night that even meat lovers will devour.

Vegetarian chili with bulgur wheat, kidney beans, chickpeas, and a hearty veggie base. Vegan, protein-packed, and meatier in texture than most plant-based chilis.

Grilled tofu satay skewers with a creamy coconut-peanut satay sauce and a tangy vinegar-chili dipping sauce. A vegan take on the Southeast Asian classic with bold curry and lemongrass flavors.

Italian spinach sauce for pasta made by blending raw spinach, lettuce, capers, lemon juice, and olive oil into a vibrant green puree. Quick, fresh, and vegetarian.

A verylight side dish, cooking carrots using way is very healthy and nutritious.

Green beans with crunchy water chestnuts in a quick and easy Asian inspired sauce.

Fried okra soup with salt pork, lima beans, corn, tomatoes, and cabbage simmered into a thick Southern vegetable soup. Browning the okra in pork drippings adds smoky depth and keeps the okra from getting slimy.