4,923 vegatable recipes

Vegan tofu vegetable pizza topped with shredded frozen-then-thawed tofu, sauteed peppers, garlic, fresh tomatoes, and olives. Finished with a snowfall of nutritional yeast for that cheesy umami hit.

Savory phyllo strudel filled with Spam, rice, mushrooms, and colorful vegetables seasoned with Dijon mustard and basil. A creative way to dress up canned meat.

More like a spring roll, this vegetarian appetizer wraps veggies in beancurd sheets ending up crispy on the outside and loaded on the inside.

Unlike meat stock, vegetable stock doesn't benefit from hours of cooking. After about 40 minutes of simmering, the vegetables have yielded all of their flavor.

Hearty vegetarian Indian curry with potatoes, sweet potatoes, eggplant, zucchini, turnips, and green beans in a chickpea flour gravy spiced with ginger, tamarind, and fresh coriander.

Sure, you can buy ready-made pizza dough, but often it contains quite a bit of fat and sometimes it’s hydrogenated. This dough is an easy, no-hassle alternative. It takes about five minutes to put together in the food processor, and it’s easy to stretch or roll out. The dough recipe makes enough for two 14-inch pizzas (or three very thin 10- to 12-inch pizzas). You can roll all of it out and freeze what you don’t use, so long as it’s wrapped airtight.

Roasted vegetable pizza topped with caramelized onions, zucchini, tomatoes, and garlic on homemade whole grain dough. This vegetarian pizza is packed with Mediterranean flavor.

Quick microwave trout stuffed with tender peppers and onions in lemon-butter sauce, ready in 15 minutes for weeknight fish dinners that taste like campfire cooking.

Homemade vegetable hummus stuffed into whole wheat pita pockets with Monterey Jack cheese, fresh tomato slices, and alfalfa sprouts. A quick vegetarian sandwich ready in 25 minutes using the microwave.

Flexible vegetable stock you can customize with whatever fresh veggies or leftovers are lurking in your crisper drawer, ready in 90 minutes with zero food waste.

Roasting concentrates flavors without adding fat and lends a buttery-soft texture.

This is a versatile dish, delicious warm, cold or at room temperature; with meat, poultry, pancakes, cottage cheese, or yogurt; as an appetizer, condiment, dessert or between-meal snack

Crispy Indian vegetable fritters (pakora) made with a spiced chickpea flour batter with cumin, coriander, turmeric, and cayenne. Dip potatoes, cauliflower, and peppers, then fry until golden.

Layers of cubed potatoes, zucchini, mozzarella, scallions, and fresh basil bake in egg substitute for this veggie-packed Italian frittata. Broiled tomatoes finish it.

A scrumptious vegetable dish your family or friends will love. Tastes wonderful when served over rice.

Treat your family to this succulent and scrumptious lasagna that's fun to make and eat!