2,342 vegatable recipes

A scrumptious side dish where chickpeas are given a spicy taste.

A simple, one-bowl cocoa layer cake that comes together in minutes and bakes into two tender 9-inch layers. Rich chocolate flavor without fuss—perfect for beginners.

Flank steak stir-fried with hoisin sauce, sesame oil, garlic, and ginger, served over blanched snow peas and broccoli. A quick Chinese beef stir-fry that's on the table in 40 minutes.

Peanut burgers: pan-fried vegetarian nut burgers with roasted peanuts, cashews, herbes de Provence, and yeast extract for deep savory flavor. A meat-free burger with genuine character.

Classic succotash with lima beans, sweet corn, butter, cream, and a hint of savory. The traditional Native American side dish that's been on American tables since colonial times.

Sourdough banana bread uses one cup of active starter to add tang and depth to the classic loaf. A smart way to use sourdough discard while turning ripe bananas into something memorable.

Pumpkin cheese soup is a Thanksgiving showstopper served right inside a baked pumpkin. A creamy, cheddar-rich pumpkin soup ladled from an edible tureen, scraping tender pumpkin into every bowl. As much centerpiece as supper.

Pasta and bean soup with chickpeas, kidney beans, elbow macaroni, and tomato paste in herbed vegetable stock. A filling 30-minute vegetarian soup with Italian flair.

Milwaukee-style pork stew braised in beer and chicken broth with caraway seeds, vinegar, and brown sugar. Tender, tangy, and built for cold-weather comfort.

Classic homemade pumpkin pie with a from-scratch shortening crust and a custard filling spiced with cinnamon, ginger, nutmeg, and clove. Real evaporated milk and whole eggs, no shortcuts.

Moroccan chickpea soup (Hasa Al-Hummus) with cilantro, garlic, hot chili, and lemon. A North African vegetarian classic with simple, bright flavors.

Easy baked potatoes with onion soup mix, butter, and melted cheddar cheese. Cubed potatoes baked covered until tender, then topped with cheese and green onions.

Champ is served piled high on the dish, with a well of melted butter in the center. It is eaten with a spoon from the outside, each spoonful being dipped in the well of melted butter.

Brussels sprouts simmered in beer until tender, then finished with butter and salt. A simple German-inspired side dish with just four ingredients ready in 25 minutes.

Green pea and peanut salad with Spanish peanuts tossed in a sweetened sour cream dressing. A no-cook retro side dish with festive red and green garnish, great for holidays and potlucks.

A tasty, filling and nutritious dish. It was easy to make, both the flavor and the texture were great. We had it with a few slices of homemade whole wheat bread, delicious!