2,056 vegatable recipes

Toasted hazelnuts and sage are cooked in browned butter, then toss in blanched sugar snap peas. This deliciously refreshing recipe makes your sugar snap peas sing.

Braised leeks with celery in a reduced celery-honey sauce. A clean, virtually fat-free vegetable side that lets the alliums and herbs do the talking.

This tomato salsa is very delicious, especially with homemade whole wheat pita chips, they are really tasty together.

Asian vegetable and tofu soup with soba noodles, bok choy, broccoli, ginger, and garlic in a soy-spiked vegetable broth. Vegan, weeknight-fast, infinitely customizable.

An easy and lovely dish. A delicious way to cook brussels sprouts. The caramelized shallots were a bit sweet with nice and smoky taste, and really enhanced the flavour of brussels sprouts.

Bring a little bit of the Eastern Hemisphere into your household with these pancakes made of mung beans and kim chee.

Bean sprouts are stir fried with bell peppers and carrots, seasoned with soy sauce, rice vinegar and a bit shaoxing wine. Serve it with steamed rice or wrap it into warm crepes or tortilla wraps.

Mediterranean broccoli and cauliflower salad tosses quickly steamed florets with a lemon-oregano dressing, Kalamata olives, and chopped sun-dried tomatoes. A bright, make-ahead side that holds in the fridge for days.

Silky pureed tomato soup made from fresh over-ripe tomatoes, slow-sweated onions, garlic, white wine and fresh herbs. Strained twice for a smooth, skin-and-seed-free bowl. Naturally vegan, no cream, with optional fresh mozzarella.

This is a great way to use up some leftover turkey breast. Not to mention after the holidays we all need a little weight watcher help!

A quick, easy and delicious sichuan beef stir-fry with varieties of fresh veggies. Frozen vegetables also work perfectly well.

This Mediterranean inspired roasted asparagus dish is packed with great flavour ad textures. Sweet-juicy cherry tomatoes, salty olives, and creamy-salty feta cheese go deliciously well with roasted asparagus.

Brazilian-style sauteed collard greens (couve) for feijoada. Finely shredded collards cooked quick with onion in shortening, a traditional side for Brazil's national black bean stew.

These are great party pickles that are ready in a flash, no need to wait weeks. A great way to add zing to otherwise boring zucchini.

This may be one of the most exceptional souffles you'll ever serve. The beet color spreads upward from the bottom layer, creating a rosy hue throughout.

This easy yet tasty recipe is a great way to maintain the texture of asparagus. Tender but still crispy. The Chinese seasoning including soy sauce, sichuan oil, garlic, ginger and rice vinegar really brings tons of flavour into the dish. Serve it with cooked brown rice to make a wholesome meal.