4,923 vegatable recipes

Homemade napa kimchee: salted napa cabbage tossed with garlic, fresh and candied ginger, scallions, carrot and Korean red pepper flakes, then left to ferment into a tangy, spicy Korean staple. Serve as a relish or cook it into soups.

This spicy dish uses the fiery flavor of habanero peppers to keep you reaching for the glass of water and hungry for more!

Authentic Lebanese tabbouleh with mountains of parsley, just a touch of bulgur, fresh mint, tomatoes, and lemon. Levantine herb salad in 20 minutes.

A vibrant, refreshing salad combining crisp carrots, juicy oranges, peppery radishes, and fresh cilantro, tossed in a zesty citrus dressing with a hint of orange blossom water and cinnamon. Perfect as a light side dish or a healthy lunch, served with warm pita bread.

Korean kimchi made with napa cabbage soaked in salted water, then fermented with garlic, ginger, scallions, and Korean chili pepper. Simple traditional fermented relish.

Say goodbye to bland tacos with this Rubio’s-inspired fish taco recipe. Crispy beer-battered cod, fresh corn tortillas, and zesty salsa create succulent bites that’ll leave you craving more! Great recreation of the incredible Rubio's Fish Taco. Most people get this wrong, but not this one. The CORN tortilla is vital to the flavor. Get them as fresh and thick as possible.

So easy to make, and it was sweet, sour and very flavorful. Forget the store-bought coleslaw mix, this simple yet tasty recipe takes no time, cost-effective, and tastes delicious.

I did prefer a tenderer texture, so I steamed green beans for a few minutes, then cooked in the pan with all the spices. Still had great flavour and tender-crisp texture.

This is loosely based on a Turkish dish I recently learned how to make. It's tomatoy aubergines with rice.

Vegetarian pot stickers stuffed with shiitake, napa cabbage, spinach, and tofu, then pan-fried crisp on the bottom and steamed tender on top. A healthy, customizable take on classic Chinese dumplings.

Flavorful and colorful. A classic Indian dish, the combination of yogurt, tomatoes, potatoes, rice and spices is super tasty and fills you up. Serve it as a side dish with a tangy stew or a main dish with some refreshing chutney.

Vegetarian chili loaded with kidney beans, three kinds of peppers, jalapenos, and TVP for hearty texture. A cookoff-tested vegan chili that tastes even better the next day.

Absolutely delicious. First time I made an eggplant dip, and it was surprisingly tasty. The mixture of roasted bell peppers, eggplants, feta cheese, garlic and onion was so yummy and flavorful.

Toasted millet casserole with chickpeas, broccoli, and onion. A hearty plant-based main packed with protein and fiber. Press into squares or serve as pilaf.

Use this brillant way to make your tofu taste super delicious with extra crunchy and crispy coating that adds texture and flavor.

Arugula potato leek soup gets transformed by 4 cups of peppery arugula and a splash of Pernod. A versatile blender soup served hot or chilled, finished with yogurt and fresh greens.