2,075 vegatable recipes

Vegetarian kema curry made with textured vegetable protein, tomatoes, peas, mushrooms, and warm curry spice. A plant-based Indian-style main ready over rice in 40 minutes.

Low-fat marinated vegetable platter with crisp broccoli, carrots, celery, red pepper, olives, and artichoke hearts in tangy Italian dressing. Make-ahead appetizer that gets better as it chills.

Toasted pearl barley baked with cauliflower, mushrooms, carrots, and onion in vegetable broth. A low-calorie, plant-based casserole that's hearty without being heavy.

Vegan garlic eggplant with mushrooms, onions, and basil, simmered until meltingly soft. Oil-free, sauteed in water or veggie stock, and loaded with nearly a full head of garlic.

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.

Mexican-style giardiniera with cauliflower, carrots, broccoli, green beans, and pearl onions in spiced cider vinegar brine. A refrigerator pickle ready in 48 hours.

A single-serving vegetable calzone stuffed with stir-fried veggies and cheddar cheese sauce, folded in pizza dough and baked golden. Quick, easy, and vegetarian.

Nepal vegetable curry with potatoes, broccoli, tomatoes, and a spice blend of coriander, turmeric, cumin, and cayenne. A naturally vegan one-pot curry served over rice.

Quick-pickled raw vegetables in a dill seed, apple cider vinegar, and hot sauce brine. Ready after 24 hours in the fridge, no canning required.

This is an elegant looking, although time consuming dish. You'll need an equal amount, (by weight), of the three vegetables, after trimming. Figure on four to six ounces per person.

Sauteed eggplant, green peppers, and carrots seasoned with cinnamon, fresh parsley, and dill. A light vegetarian side dish with Middle Eastern flair.

Vegan broccomole dip made from pureed broccoli stems with cumin, lemon, green chilies, and fresh tomato. A zero-fat guacamole alternative in 15 minutes.

Old-fashioned canned vegetable relish with ground green peppers, cabbage, onions, and carrots in a tangy vinegar brine with mustard and celery seeds. Makes 5 jars for your pantry.

Vegetable gumbo is a lighter, meatless take on the Cajun classic: the holy trinity simmered with okra, corn, tomatoes and paprika, thickened naturally by the okra. No roux, no meat, just hearty vegetable comfort.

Quick vegan ratatouille with eggplant, Roma tomatoes, garlic, oregano, and basil. A 15-minute weeknight dinner that's plant-based and full of flavor.

Irish vegetables simmered in white wine vinegar with bay leaf, broccoli, cauliflower, carrots, and corn. A bright, diabetic-friendly side dish ready in 30 minutes.