2,075 vegatable recipes

Very tasty and easy to make with a lovely colour. Perfect with some pasta and pairs very well with chicken.

A simple yet savory soup made with tomatoes, cabbage and a variety of frozen vegetables.

Lemon asparagus and carrots steamed crisp-tender, chilled, then finished with bright lemon juice and lemon pepper. A clean, vegan side that lets the vegetables stay the star.

Refreshing and packed with goodness. This easy sandwich is a great breakfast to start up a new day or a quick-fixing lunch.

Red lentil dal with cinnamon sticks, fresh ginger, green chili, and lemon. A warming, naturally vegan lentil stew with Indian-inspired spices.

It is a quick and easy way to cook asparagus, and tasty too.

Sweet and sour TVP with pineapple, carrots, and green pepper in a tangy cider-vinegar glaze. A high-protein vegan take on the takeout classic, easily made gluten-free with tamari and served over rice.

This hearty soup is not only good for you, but also packed with deliciousness. It will certainly help you shed off a few pounds with lots of goodness.

A quick and delicious soup that can be served alone, with a side dish or just with a crusty bread and crackers!

Nice way to dress up peas. The mushrooms, water chestnuts and celery add some needed texture. Just a hint of curry adds some nice warmth but is not in any way overpowering and the chicken bouillon powder infuses the flavor.

Make this tortilla pizza for a quick yet delicious lunch or supper. It's spread with basil pesto, sprinkled with mozzarella cheese, topped with broccoli, green bell pepper, mushrooms, onions and sun-dried tomato. Much lower calories and fat, but still tastes yummy.

Feel too lazy to cook? Try a quick delicious and refreshing salad, serve it with a few slices of crusty bread. A quick simple and tasty yet light meal within about 6 minutes.

Red pepper hummus blends chickpeas with sweet sauteed red peppers, tahini, lemon, and cumin into a smooth, smoky dip, served with crisp homemade garlic-salt pita chips. A fast, vegan appetizer.

A light, golden soup with sweet corn, ribbon noodles, and celery simmered in vegetable stock with a warm hit of turmeric. Just 20 minutes from pot to bowl. Vegetarian and low calorie.

Five-bean salad with green, navy, lima, garbanzo, and kidney beans tossed with bell pepper, celery, and onion in a sweet-tangy vinegar marinade. The make-ahead potluck classic, vegan friendly.

This easy yet tasty Korean salad is so refreshing. It goes deliciously well with any of the main courses, Korean or not. Cucumber and radishes add some nice crunch to the salad that's slightly sweet, sour and spicy.