2,498 vegatable recipes

Grilled potatoes tossed with freshly-made parsley pesto, an easy recipe that tastes delicious. Clean, fresh and vibrant flavors perk up plain grilled potatoes. A great side dish perfect for a summer BBQ.

Sweet butternut squash soup blended with apples, carrots, onions, and fresh ginger into a creamy vegan puree. Six ingredients, no broth, naturally sweet and warming.

Zucchini and tomatoes simmered with garlic, basil and a savory onion soup mix into a quick stovetop side. A vegan way to use up summer squash, ready in about 30 minutes and microwaveable too.

Another quick and easy way to spice up sauté of green beans. Sesame oil, ginger and a chili garlic sauce, topped with sesame seeds give haricot vert (green beans) more zing.

Quick, easy and foolproof sauté of green beans with smoke paprika and garlic. Easy one skillet cooking with super easy cleanup.

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.

An easy way to use up your potatoes and to make something delicious.

Carry-out campers' coleslaw is a no-mayo vinegar slaw built in an ice bucket, sweetened with frozen apple juice concentrate and dressed with mustard, vinegar, and oil. Travels great, no spoiling.

Sweet potato pancakes made with mashed cooked sweet potato, flour, and butter. Slightly sweet, slightly savory, served with sour cream. A clever way to use Thanksgiving leftovers.

Quickly stir fry some bok choy and mushrooms with garlic, ginger and scallions, then season with black bean-garlic sauce, rice vinegar and a touch of sesame oil. Serve it over a bed of rice. Your supper is served.

Made this pasta with veggies for supper yesterday, and I was impressed. I wan't sure that if there would be enough flavor, and it actually came out quite tasty. I did add a bit hot chili sauce. A quick, easy and yummy one-pot meal.

Asparagus is one of our favorite spring vegetables. In this recipe, roasting develops tons of deliciousness from both asparagus and cherry tomatoes, then tossed with penne, peppery arugula and creamy goat cheese with a light vinaigrette. Yum!

Black bean hummus with tahini, lime, garlic, and cumin. A southwestern twist on the classic chickpea spread, vegan and ready in 5 minutes in the food processor. Smooth, smoky, and dippable.

Palak paneer is a classic North Indian curry with golden-fried paneer cubes simmered in a spiced spinach gravy built on garam masala, ginger, garlic, and tomatoes. Creamy, green, and deeply warming.

Aduki and squash soup blends sweet butternut, earthy adzuki beans, balsamic vinegar, rosemary, and savory miso for a rich vegan fall soup with a Japanese-macrobiotic backbone. High in fibre and deeply warming.

No-cook gazpacho made with Roma tomatoes, cucumber, red bell pepper, garlic, and white wine vinegar. Five-minute blender soup, vegan, naturally low-calorie, and ready as soon as it chills. Summer in a glass.