9,287 vegatable recipes

Chunky gazpacho: a no-cook Spanish-style cold soup of tomato juice, fresh chopped tomatoes, and cucumber, chilled three hours so the flavors marry. Vegan, gluten-free, low-fat.

Asian carrot soup blends carrots, sweet potato, scallions, and fresh ginger into a silky vegan puree finished with sesame oil. Naturally low-fat and freezer-friendly.

Cheesy cream of broccoli soup loaded with sharp cheddar, Swiss, and a swirl of sour cream. Blended cashews add silky body to this vegetarian, can-be-gluten-free comfort bowl.

Vegan potato mushroom soup with scallions, onions, fresh thyme, and a soy sauce umami boost. Brothy, light, and finished with parsley and a surprise diced apple for sweetness.

Kabocha squash, also known as Japanese squash, has a flavour between sweet potatoes and pumpkin. You can also use pumpkin or acorn squash in this recipe.

Simple and perfectly matched flavors that let the potato shine through brightly.

Roasted cauliflower, a tangy and tasty soy-ginger dressing with fresh scallions, a delicious side-dish that you can serve with any main course; or just having it directly is a joy too!

Acorn squash soup roasts squash and garlic until caramelized, then purées with vegetable stock and a kick of cayenne and Tabasco. Vegan, low-fat, and finished with cooked wild rice for a hearty, healthy bowl.

The soup was creamy yet slightly chunky, which was the kind of texture I love. Served it with some homemade croutons, absolutely delicious.

This recipe was absolutely divine. The Korean spicy-sweet sauce was the key, which gave the dish an authentic Korean taste. Assorted mushrooms and vegetables added layers of great textures. The combination was just delicious!

Creamy vegan butternut squash soup blended with blanched almonds for a dairy-free silky texture, finished with curry powder and topped with pepitas, parsley and cherry tomato halves. No cream, no dairy, all velvet.

Fresh vegetables, seasoned with garlic, salt, sesame oil, olive oil and a touch of freshly squeezed lemon juice. Refreshing and crunchy!

The sichuan sauce makes the tofu very flavorful, and the mushrooms absorb all the deliciousness and add great texture.

Tofu was golden and crispy after being cooked in the skillet, the mushroom sauce was made with Marsala wine, tomato paste and mushrooms, and it was absolutely flavorful.

This refreshing cucumber-radish salad is sweet, sour and slightly spicy. It's a Korean inspired side dish, and goes deliciously well with any meat main dishes. It helps to cut through the fat and brightens up the whole meal.

This Asian flavored millet salad is so refreshing and tasty, it is full of nutriton and loaded with delicious flavors!