2,498 vegatable recipes

Cheesy and delicious. The whole wheat crust is so flakey and tasty, the filling is made with sauteed onions, asparagus and gruyere cheese, packed with yumminess. It's great for an appetizer, or a vegetarian main course.

Keep enjoying the warmth of summer days with this colorful dish!

These pancakes are low in fat and loaded with protein from the lentils AKA dhals. Not to mention quite tasty.

Roasting concentrates the flavour and the roasted garlic doubles up on the depth of flavours. The portobello mushrooms add a meaty texture, and pine nuts add a nutty highlight.

Although quite good with using cottage cheese, I prefer to make the rolls with part-skim ricotta. They are delicious!

Caramelized grilled figs and smoky prosciutto are a delicious pair, and you can find both of them in this salad, mixed with some peppery arugula, gouda cheese and tossed with a basil-roasted bell pepper vinaigrette.

Crisp green salad with romaine, Granny Smith apple, and toasted walnuts tossed in a creamy oil-free tomato dressing thickened with toasted almonds, lemon, and paprika.

A great healthy pizza for a delicious lunch or dinner.

Maple acorn squash bakes halved squash filled with brown sugar, butter, and pure maple syrup until fork-tender. Four-ingredient New England side dish for Thanksgiving and fall dinners.

Cold gazpacho with fresh tomatoes, green pepper, onion, garlic, white wine and lemon. Vegan, no-cook Spanish summer soup, blended smooth and chilled overnight.

Broccoli stir-fry with soba tosses ginger-garlic-scallion broccoli over Japanese buckwheat noodles. Vegan one-bowl dinner with bright crunch and earthy noodle depth in 40 minutes.

Hot borscht inspired by the Russian Tea Room with shredded beets, cabbage, parsnip, and fresh dill. A classic Eastern European beet soup simmered in vegetable stock.

With fresh seasonal vegetables and phyllo pastry, these tarts come out beautiful and delicious. We like asparagus and green onions, feel free to use any fresh green vegetables that you have on hand.

The honey mustard vinaigrette was so flavorful, toasted butter and sugar coated pecans, dried cranberries and goat cheese were great combination.

Almost like a delicious Chinese stir-fry was topped with crispy phyllo pasty, which was quite good. Feel free to use your leftover turkey meat, replace the veggies with whatever you have on hand. The recipe is very versatile.

An easy, tasty and low fat Mediterranean style chicken and figs, serve over a bed of rice or a few slices of bread.