2,342 vegatable recipes

Flour-pounded round steak browned in a skillet and baked with carrots, onion, celery, and tomato sauce. A classic Swiss steak sized just right for two, ready in 40 minutes.

Kare-kare is a classic Filipino stew of pork hocks and beef in a rich peanut butter sauce with eggplant and green beans, colored with annatto. Served with rice and bagoong.

Traditional Madrid-style gazpacho with fresh tomatoes, cucumber, bell pepper, crumbled French bread, olive oil, and red wine vinegar. A chilled vegan summer soup.

Easy homemade potato soup is creamy comfort from a handful of ingredients: tender potatoes and celery folded into a silky white sauce and simmered until thick. Leave it chunky or puree smooth, then top with croutons.

Italian asparagus. How to cook asparagus Italian-style. Classic flavor-packed cold marinated asparagus with an onion, caper, lemon and mint dressing. Perfect to make ahead and serve anytime with simple ingredients. It's even vegan and vegetarian.

Simple gazpacho with fresh garden vegetables in tomato or V8 juice. Classic cold soup that's vegan, gluten-free, and ready in 20 minutes with no cooking required.

Good olive oil, a few sage sprigs, fresh lemon strips, sweet baby peppers, garlics and mixed Italian olives are sauteed in a pan, and they come out delicious and flavorful. Serve it with some warm crusted bread, you will be additive to these yummy bites after the first attempt.

This healthy and tasty salad is made with assorted grains, fresh apple, celery, bell peppers and dried cranberries, tossed with a light and flavorful vinaigrette.

Light Spanish-style cold tomato soup pureed with green pepper, onion, garlic, white wine, and lemon. A refreshing, vegan summer gazpacho served chilled with scallions on top.

Recipe taken from "The Eat-to-Live Diet" by Dr Joel Fuhrman. Packed full of vegetables and thickened with cashews.

A light yet flavorful salad. It's refreshing, tasty and easy to make. Lots of textures and flavors. Creamy, crunchy and delicious.

Pumpkin millet soup pairs nutty whole-grain millet with creamy kabocha squash for a vegan, gluten-free fall soup. Pureed into a velvety bisque, finished with nutmeg, cayenne, and a yogurt swirl. Five ingredients, plant-powered comfort.

Moosewood gazpacho: cold Spanish-style tomato soup with cucumber, red pepper, garlic, fresh herbs, and lime. Iconic vegetarian no-cook summer recipe.

A veggie hating friend was over dinner and declared "wow, if my mom made vegetables like this!" as he went for seconds. The maple coated cashews are excellent in this recipe and the gentle touch of sweetness balanced with the curry is great.

This roasted tomato soup was so flavorful and tasty. Roasting tomatoes in the oven certainly developed some great flavor. Garlic and onions were browned in pan, which added more yumminess to the soup.

A delicious and tasty pot pie is made with lots of vegetables and tofu that are simmered in the broth. The cracker-like crust adds some great texture and extra deliciousness.