9,083 vegatable recipes

Armenian sweet rice pilaf studded with dates, apricots, prunes, and toasted almonds simmers in honey-butter. Raisins and currants add even more jeweled sweetness.

Kirsov's pudding is a Russian-style baked sweet potato dessert with molasses and buttermilk. Slow-baked until deep caramel colored with a rich, earthy sweetness.

Kidney beans tossed with crisp celery, grated dill pickle, onion, and chopped hard-cooked egg create a protein-packed salad with tangy crunch in every bite.

Creamy turkey enchiladas stuffed with corn and broccoli in a sour cream filling, smothered in a cheesy cream of chicken sauce. A smart way to use leftover turkey. Makes 12.

African-inspired coconut corn curry with peanuts, poppy seeds and fresh spices ground by mortar and pestle. Simmered in rich coconut milk and served over rice.

Spiced Indian potato and pea curry with cumin, mustard seeds, and fresh coriander. A warming vegetarian stew ready in 30 minutes using pantry staples.

Fresh ripe tomatoes stewed with scallions, green pepper, dill, and basil, thickened with cornmeal and enriched with sunflower seed butter. Diabetic-friendly and naturally vegan.

One-skillet cabbage and ground beef casserole simmered in tomato sauce with cumin, oregano, and garlic. A budget-friendly, low-carb family dinner in 45 minutes.

Tofu stir fry with crispy golden tofu and rainbow vegetables in a sweet-spicy coconut, pineapple, and sriracha sauce. A vibrant vegetarian stir fry with a gluten-free option and an almond crunch.

A hearty Romanian cabbage soup layered with smoky bacon, green peppers, and fresh herbs, then finished with a velvety egg yolk and cream liaison. This ciorba is a full meal in a bowl.

Tabbouleh tosses bulgur wheat with masses of fresh parsley, mint, scallions, and ripe Roma tomato, dressed simply with lemon juice and olive oil. A vegan Levantine cracked wheat salad that gets better after an overnight chill.

Beef cabbage rolls baked in a clay cooker with ground beef, salt pork, cooked rice, and beef stock. The clay pot traps steam for tender, juicy rolls with a rich, meaty filling.

Traditional Norwegian spinach soup (Spinatsuppe) built on a rich chicken stock and thickened with a butter roux. Garnished with sliced hard-cooked eggs for a classic Scandinavian touch, ready in about an hour.

Yellow split pea dal finished with a popping mustard seed tadka, golden turmeric, and bright lemon juice. A simple vegan Indian side ready in under an hour.

Baked zucchini and tomatoes arranged in overlapping layers with bell pepper and olive oil. A naturally vegan side dish that comes out crisp-tender in 25 minutes flat.

Hearty vegetable fettuccine loaded with potatoes, turnips, and tomatoes simmered in fresh herbs. This fuel-packed vegan pasta dish is a satisfying one-pot meal that's built for hungry appetites.