2,342 vegatable recipes

Roasted vegetable terrine layered with grilled red, yellow, and green peppers, eggplant, zucchini, goat cheese, olives, and basil. A stunning make-ahead vegetarian showpiece.

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.

Slow cooker vegetable stroganoff with mushrooms, broccoli, and carrots in a creamy yogurt-sour cream sauce over egg noodles. Set it and forget it for 4 hours.

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.

Asian braised vegetables with miso, ginger, daikon, mushrooms, and winter squash tossed in a glossy soy-cornstarch glaze. Vegan, hearty, and done in an hour. Bonus: leftover stock makes a quick tofu soup.

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.

Vegetarian barley-vegetable soup: pearl barley simmered in tomato broth with carrots, celery, onions, and green beans, finished with fresh dill. A hearty meatless pot that gets better on day two.

Vegan potato and vegetable curry with broccoli, carrots, and seven ground spices. A simple one-pot Indian-style curry ready in 40 minutes, no coconut milk needed.

Vegan fricadelle: crisp pan-fried patties of tofu, toasted millet, and finely chopped vegetables, breaded golden and served with a bright cilantro-almond chutney. A hearty meat-free, dairy-free main.

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.

You will love this tasty side dish that is full of vegetables like broccoli florets, cauliflower and green bell peppers.

Homemade vegetable broth simmered with leeks, fennel, turnips, carrots, mushrooms, herbs and white wine. A clear, flavorful stock base for vegetarian soups, risottos and braises. Yields 8 cups in under an hour.

Bay scallops with mushrooms, snow peas, and bacon in a sherry-lemon sauce thickened with cornstarch. A quick skillet dinner served over rice.

Elegant layered vegetable terrine wrapped in savoy cabbage with asparagus, red peppers, shiitake mushrooms, spinach, carrots, and artichoke hearts. Served cold with a tangy tomato-buttermilk sauce.