9,083 vegatable recipes

Pork Belly is roasted with lots of garlic and sage, it is very easy to make, and loaded with the flavor!

Vegan cocoa cupcakes made without eggs, butter, or milk. Oil, vinegar, and baking soda create the lift in these simple, one-bowl chocolate cupcakes.

Warm green bean and chickpea salad with tomatoes, shallots, balsamic vinegar, basil, and a lemon-olive oil dressing. A vegan Mediterranean side dish served warm or at room temp.

Traditional Maya corn and bean tamales with masa flour and slow-cooked beans. A 4-ingredient vegan recipe wrapped in corn husks and steamed for an authentic Mesoamerican meal.

An intensely dark chocolate sheet cake made with strong black coffee and buttermilk, topped with a rich "Hundred Dollar Frosting" of melted chocolate, butter, walnuts, and a surprising touch of lemon juice.

Spicy black beans and brown rice simmered with salsa, cumin, garlic, and hot pepper sauce. Pantry-friendly vegan dinner that comes together in one skillet for under a dollar a serving.

Chana dal with turmeric, mustard seeds, green chilies, and a tarka of fried onion and garlic. A traditional Indian split chickpea dish that's vegan, protein-rich, and deeply spiced.

Curried sesame sauce made with tahini, curry powder, and soy sauce. A rich, nutty vegan sauce for mashed potatoes, pasta, biscuits, or roasted vegetables.

Vegan mushroom miso gravy with balsamic vinegar, nutritional yeast, and tamari. Rich umami flavor, low-fat, and thickened with cornstarch for a silky pour.

Oshkinigikwe is a traditional Anishinaabe tomato stew built from Mexican tomatoes, shallots, cucumbers, and corn flour. Simple, vegan, and deeply rooted in Indigenous foodways.

Homemade orecchiette pasta made without eggs using just semolina flour, all-purpose flour, and water. A simple 3-ingredient vegan pasta shaped by hand.

Vegan stuffed peppers filled with mashed pinto beans, tomatoes, celery, and basil, topped with nutritional yeast and baked. A hearty plant-based main dish.

Blended spinach sauce with balsamic vinegar and garlic served over brown basmati rice. A no-cook, vegan-friendly puree ready in 15 minutes flat.

Roasted garlic and cumin-spiced broiled eggplant tossed with capellini, lemon juice, and cilantro. A vegan room-temperature pasta with bold, smoky Mediterranean flavor.

Simple Indian lentil dhal with turmeric, cumin, cardamom, and fresh ginger. Vegan, high-protein, and simmered to a thick, creamy consistency. Serve over rice.

Moroccan potato, pepper, and tomato casserole tossed in a vibrant morocca chermoula of garlic, paprika, cumin, cayenne, cilantro, and parsley. A bold vegetarian main or side.