9,287 vegatable recipes

A 10-minute Chinese vegetable stir-fry using whatever veggies you have on hand. Bok choy, zucchini, bean sprouts, and green beans tossed in a quick bouillon glaze. Flexible, fast, and foolproof.

Thai-style red curry pork stir-fry with green beans, mushrooms, red pepper, and fresh basil. A quick weeknight wok dinner with fish sauce and red curry paste.

Creamy green herb dip made with fresh spinach, parsley, watercress, sour cream, and garlic. Serve chilled with a rustic spread of raw and boiled vegetables for a vibrant, make-ahead appetizer.

Vegan split pea soup: green split peas simmered with celery, carrot, onion, potato, and herbs into a thick, hearty bowl finished with frozen sweet peas and a splash of tamari. No ham needed.

Vegan oatmeal cookies sweetened with date sugar and sorghum syrup, no butter or eggs required. Soft, chewy, and packed with rolled oats, raisins, and cinnamon. Yields 60 cookies.

Smooth, thick and creamy. If too thick use the firm silken tofu not the extra firm. After 2 hours the extra firm tofu makes the mousse have the consistency of butter cream icing.

Quick vegetable stir fry with green beans, mushrooms, scallions, and slivered almonds seasoned with soy sauce, garlic, and ginger. Ready in 20 minutes.

Fresh papaya salsa with diced tomato, cucumber, scallion, jalapeño, and cilantro brightened with lime juice. No cooking, just chop and chill.

Farfalle pasta carbonara with bacon, broccoli, red bell pepper, and Parmesan in a creamy half-and-half sauce. A vegetable-loaded twist on classic carbonara made in one skillet.

Sneaky vegetable lasagna: shredded zucchini, eggplant, and spinach simmered into the sauce until they vanish, then layered with ricotta and gobs of cheese. A veggie-packed, kid-approved lasagna.

This savory vegetable stock is quick and easy to make and is perfect to use when making soups.

Zucchini, tomatoes, rice, and seasoned ground beef come together in one microwave-friendly dish that's ready in under an hour. A hearty weeknight casserole the whole family will love.

Hearty veggie burgers packed with bulgur, chickpeas, walnuts, sunflower seeds, and sauteed mushrooms. Seasoned with tahini, cumin, and fresh dill for serious plant-based flavor.

This hearty soup made with navy beans, cabbage and hot chili peppers is perfect for a rainy day.

To the delight of clam lovers on the East Coast and Pacific Northwest, clams are available year round. OK, let's make some clams.

Grilled vegetable sandwiches loaded with broiled eggplant, zucchini, squash, and roasted red peppers on toasted French rolls with a tangy yogurt-Dijon dressing.