4,923 vegatable recipes

Brown lentils simmered in a fiery berbere and niter kebbeh sauce with tomatoes, cumin, and green peas. Scoop this hearty Ethiopian w'et up with injera for the full experience.

Korean BBQ tofu marinated in soy sauce, garlic, dry mustard, and sugar, then pan-fried until crispy. Vegan, naturally gluten-free with tamari.

Pureed black bean soup brightened with fresh orange zest and cilantro. Vegan, gluten-free, and high-fibre, with a separate-puree technique that gives velvety texture without losing bean character.

German-style white asparagus draped in a creamy roux sauce with julienned ham and a hint of nutmeg. A simple, satisfying side dish ready in 35 minutes.

Creamy sweet potato polenta with smoky chipotle, fresh rosemary, honey, and corn kernels. Chilled into firm squares, reheated until warm, and served with salsa for a vegetarian side that steals the show.

Easy to scale down to make one or two loaves. Shortening can be replaced by butter. You will love the aroma during the baking, it fills up the entire house with freshly baked bread smell.

This savory and scrumptious pilaf is the perfect side dish for a summer barbecue.

Buttermilk pepper biscuits with a generous hit of cracked black pepper, tangy buttermilk, and shortening for a soft, flaky pull-apart crumb. Hand-shaped, baked tight together, ready in under 30 minutes.

German beer-braised Brussels sprouts simmered in beer until tender, then finished with butter and salt. A traditional 4-ingredient side dish that converts sprout skeptics.

Prepare your own biscuit mix for quick and easy biscuits anytime.

Hot German bean salad gives black and kidney beans the sweet-and-sour treatment, with a glossy vinegar dressing and crisp-tender carrots, celery, and onion. Served warm, oil-free, and vegan. A fast, tangy twist on the bean salad.

A surprising vintage side dish: sliced cucumbers and Spanish onions layered with chili sauce and butter, baked until meltingly tender. Prove that cucumbers aren't just for salads.

Ridiculously easy lentil soup simmers brown lentils with sauteed onion and garlic, then finishes with fresh lemon juice. Eight ingredients, pantry-friendly, vegan.

Vegan. I always wondered how would chanterelles taste with typical ingredients of Chinese cuisine. Now I know. Of course I wouldn't be myself if I didn't make it my way.

Grandma Rosenbrook's old-fashioned gingersnaps with molasses, cinnamon, cloves, and ginger, rolled in sugar before baking. A crispy-edged, chewy-centered heirloom cookie recipe.

Chestnut and lentil soup: roasted chestnuts and green lentils simmered with carrot, celery, and garlic. Half pureed for body, half left whole for texture. Vegan autumn comfort.