2,075 vegatable recipes

Fresh papaya relish with red onion, bell pepper, chile, lime juice, and mint. A bright, vegan condiment for grilled fish, tacos, or chicken.

Blanched cauliflower and cabbage tossed in a warm sweet-and-sour sauce with pineapple, water chestnuts, soy, malt vinegar, and sherry. A crunchy Asian-inspired side salad served cool.

Radishes in cream: a 10-minute peppery radish salad in a tangy sour cream, yogurt, and horseradish dressing. Served in crisp lettuce cups. A classic Eastern European spring side.

Punjabi dal palak with spinach, fenugreek leaves, and dill simmered in turmeric and cumin. Finished with a generous pour of ghee for authentic, earthy richness.

Marinated broccoli chunks in a light rice vinegar, olive oil, dill, and garlic dressing. A crisp, no-cook appetizer that uses broccoli stalks instead of florets.

Budget-friendly layered casserole of toasted rice, shredded cabbage, mushrooms, and spaghetti sauce baked for an hour. A simple vegetarian one-dish dinner.

Bean and pasta soup with kidney beans, elbow macaroni, spinach, and stewed tomatoes in vegetable broth. A one-pot Italian-style soup with Parmesan on top in 30 minutes.

Classic court bouillon for poaching fish with aromatics, fennel seed, coriander, white vinegar, and fresh herbs. Simmers in 30 minutes, freezes for months, transforms any poached seafood.

Pickled okra (lady's fingers) marinated in vinegar then chilled with chopped tomatoes, red onion, and fresh ginger. A bright, tangy summer side.

I make this recipe and double it and make bigger cookies, also I substitute Chocolate chips for nuts and raisins because I am allergic to nuts and my kids hated raisins.

Traditional Afghan eggplant layered with tomatoes, peppers, and onions, then draped in tangy garlic yogurt sauce (chakah). Serve with flatbread for a vegetarian feast.

Pickled kohlrabi with carrots, garlic, and dill: a crunchy, tangy refrigerator pickle with mustard and dill seed, ready in 3 to 4 days. No canning required, just a jar and a fridge shelf.

Chewy oatmeal cookies loaded with shredded coconut and semi-sweet chocolate chips. Brown sugar and shortening give these a soft center with lightly crispy edges.

Steamed asparagus with bacon, fresh parsley, and lemon juice. A quick 20-minute diabetic-friendly side dish that works on the stovetop or in the microwave.

Quick refrigerator kim chee made from napa cabbage, garlic, ginger, scallion and Korean red pepper flakes. Salt-soaked overnight, packed into jars and chilled, ready to eat the next day. Vegan and beginner-friendly.

Steamed winter vegetables tossed in a warm orange, maple, and ginger glaze with toasted sesame seeds. Carrots, parsnips, broccoli stems, and cauliflower served hot or at room temperature.