4,923 vegatable recipes

Flaky, buttery biscuits made with just three ingredients and ready in under 30 minutes, with crispy edges or pillowy-soft sides depending on how you space them.

Spiced cabbage curry with mustard seeds, cumin, and turmeric cooked until tender and golden. This South Indian vegetarian dish is aromatic, healthy, and ready in 40 minutes.

Quick, easy and tasty salad is a great side dish with any main dish.

Nutty spinach dip with creamy ranch dressing, frozen spinach, dry vegetable soup mix, and chopped walnuts. A no-cook party dip that doubles as a stuffed mushroom filling.

Chilled orange-carrot soup with ginger and leeks, pureed smooth and thinned with fresh orange juice. A refreshing cold soup garnished with orange slices and mint.

Zucchini, Bell Pepper, Cucumber and Tomato Gazpacho recipe

Vegan millet soup with cauliflower, mushrooms, carrots, and fresh herbs in a soy milk broth with tamari and nutritional yeast. A creamy, protein-rich plant-based soup ready in 30 minutes.

Simple vegetarian rice and peas recipe with olive oil and vegetable broth. Quick one-pot side dish with frozen peas, sautéed onions, and fluffy rice ready in 40 minutes for easy weeknight dinners.

Curry basmati rice with your choice of vegetables, designed for easy meal prep. Cook the rice, pack with raw veggies, and microwave at work for a hot, healthy lunch in minutes.

Sesame oil, soy sauce, chili-garlic sauce, garlic and ginger make a succulent sauce that is perfect for marinating the tofu. Then cook tofu until crusted. Stir-fry with several fresh vegetables, and pour the delicious sauce to thicken up at the end. This Asian inspired stir-fry can be served with cooked rice, quinoa, or any your favorite grain.

Another dish from my childhood memories, and it's my all-time favorite dish that my mom used to make very often. All the ingredients are inexpensive, but the salad tastes so refreshing and flavorful.

Tofu and rice stuffed peppers fill green bell peppers with brown rice, mixed vegetables, sauteed mushrooms and crumbled tofu, then bake under tomato soup. A vegan, low-fat take on the classic stuffed pepper. Make-ahead friendly.

Jamaican-style sauteed greens with collards (or kale), jalapeno, allspice, onion, and a squeeze of lime. A Caribbean spin on cooked greens with warm spice and bright citrus.

Sesame oil and sesame seeds give the roasted green beans extra yumminess. Absolutely delicious with great texture!

Smooth pureed yellow split pea soup with potato, celery, caraway, mace, and bay leaf. A vegan family-recipe soup with subtle warm spice notes setting it apart from typical green split pea.

Beans and barley is a hearty vegetarian soup with pinto beans, white beans, split peas, lentils, and pearl barley simmered in vegetable stock with broccoli and carrots.