2,075 vegatable recipes

Cold quinoa salad with red and green bell peppers, red onion, scallions, and fresh dill. A versatile, protein-rich vegetarian base you can dress any way you like.

Silky chilled fennel soup, fennel simmered with shallots and garlic, pureed with lemon and dill, then blended with cool yogurt. A light, tangy, anise-kissed soup served cold as a refreshing starter.

Armenian style zucchini hollows out fresh zucchini and stuffs them with ground lamb, rice, onion, and stewed tomatoes. A classic dolma-style stuffed vegetable dish simmered low and slow.

An aromatic Indian vegetable side with carrots, peas, and potatoes sizzled in mustard oil with cumin seeds and dried chilies. Vibrant, vegan, and on the table in 35 minutes.

Braised red cabbage with fresh cranberries, red wine vinegar, brown sugar, and ground cloves. A tangy, sweet-sour side dish with vibrant color for holiday meals.

A simple, flavorful microwave twist on classic Lyonnaise potatoes, featuring thinly sliced potatoes cooked with onions, garlic, rosemary, and skim milk for a light, herby side dish. Ready in under 30 minutes.

Sauerkraut salad with blue grapes, ham, and a creamy yogurt-honey dressing. A tangy German-inspired no-cook salad that's ready in 20 minutes.

Creamy blended butter beans meet tangy soy yogurt and fresh vegetables in this hearty vegan stew. Ready in 40 minutes, loaded with broccoli, zucchini, tomatoes, and corn.

Steamed zucchini and yellow squash rounds with garlic, oregano, and extra-virgin olive oil. A fast, diabetic-friendly side dish with only 29 calories per serving.

Ice-water pickles: quartered cucumbers chilled in ice water, packed over onions, and covered with a boiling apple cider vinegar and mustard seed brine. Sweet, crisp, classic refrigerator pickles.

Vegetarian mu shu tofu with shiitake mushrooms, napa cabbage, bean sprouts, five spice, and plum sauce, rolled in whole wheat chapatis. A plant-based spin on mu shu pork.

Chilled tomato soup with cilantro, jalapeno, avocado, cumin, lime juice, and shredded napa cabbage. A no-cook Mexican-style cold soup that's refreshing, spicy, and vegan.

Brussels sprouts with soy sauce, butter, and sliced water chestnuts for an Asian-inspired twist on a classic vegetable side dish. Simple, quick, and diabetic-friendly.

Green bell peppers stuffed with pearl barley, cheddar cheese, tomato sauce, and garlic. A wholesome vegetarian main dish baked until bubbly in just one hour.

This is the best prime rib ever! My whole family is addicted to it. The flavor of the meat is unbelieveable and the temperature of the meat is perfect. I usually use extra garlic just because I love it so much and it is still not overpowering. I also add beef broth once I remove the prime rib from the pan and make an aujois gravy. My family and I will enjoy this for many years to come.

Turkish-style cucumber and tomato salad with paper-thin onion, fresh dill, green chili peppers, and a lemon-vinegar dressing. A bright, crisp side dish.