9,083 vegatable recipes

Vegan garlic soup with pearl barley, wild rice, potatoes, carrots, and celery. Built on a base of 25 mashed garlic cloves simmered in water. Hearty, restorative, and gluten-free with tamari.

Classic tuna casserole with tender broccoli spears layered in creamy mushroom sauce and topped with melted cheese for nostalgic comfort food that's ready in under an hour.

Quick-pickled onion condiment with hot pepper sauce, olive oil, and vinegar. The classic Brazilian table sauce that cuts through rich, smoky feijoada.

Curry-spiced pea fritters dropped from a spoon into hot oil. Crisp outside, soft and green-flecked inside. A fast fried side dish or handheld appetizer.

A vegetarian beet soup loaded with cabbage, potatoes, tomatoes, and bell pepper, seasoned with dill seed and finished with a swirl of yogurt. A Turkish twist on classic borscht that's hearty, vibrant, and nourishing.

Butter-sauteed mushrooms simmered with sherry and white pepper, tossed with fluffy rice and mushroom liquid. A simple, elegant side dish ready in 30 minutes.

Bhindi curry with okra simmered in a fragrant spice blend of mustard seeds, fenugreek, cumin, and turmeric fried in mustard oil. An authentic Indian okra dish.

Cilantro black bean and rice salad with garlic-lime dressing. A vegan, high-fiber make-ahead bowl that turns leftover rice into a punchy lunch. Five minutes once your rice is cooked.

Low-fat cabbage soup with browned turkey sausage, orzo pasta, plum tomatoes, and Italian herbs. A filling one-pot meal in just 35 minutes.

NOTE: The flavor of this dish depends on the flavor of the Kimchee.

Fennel Nicoise braises quartered fennel with tomatoes, white wine, and thyme for a silky Provencal side dish served cold. A do-ahead starter from the South of France.

Sauteed spinach with garlic and fresh tomato wedges, cooked low and slow until silky and tender. A simple 4-ingredient Italian-style side dish that's diabetic-friendly.

Savory vegan tempeh and mushroom stew served over creamy mashed potatoes. Simmered with soy sauce, tomatoes, and bay leaf, this hearty plant-based main dish is filling, protein-rich, and ready in about an hour.

Ensenada chili pot is a slow-cooker beef chuck chili with kidney beans, corn, tomatoes, pimientos, and green chiles, served over rice with shredded cheddar. A Baja-inspired Crock-Pot dinner.

A hearty skillet omelette packed with bacon, red bell pepper, cabbage, and onion, spiced with fenugreek and coriander, then broiled under melted cheddar. This cheesy Spanish omelette feeds four in just 20 minutes.

Tortellini and fettuccine pasta salad with blanched snow peas, broccoli, cherry tomatoes, mushrooms, and olives tossed in Italian dressing with Parmesan. A colorful, crunchy potluck favorite.