4,923 vegatable recipes

Quick microwave cheese stuffed zucchini with parmesan, tomatoes, and breadcrumbs. Tender zucchini boats filled with a savory vegetarian mixture in 30 minutes.

A tasty side dish that doesn't take long to make or satisfy.

Vegan orange risotto made with brown rice, tofu strips, water chestnuts, and raisins in vegetable stock. Brightened with fresh orange juice, zest, and a dash of cinnamon.

Saffron-dusted veal scallops pan-seared and finished with a white wine lime cream sauce with green peppercorns. Served over blanched asparagus for an elegant spring dinner.

Golden buttermilk biscuits use shortening and tangy buttermilk for sky-high layers and a tender crumb, with cream of tartar doubling down on the lift. Old-school camp-style biscuits that bake up golden in just 10 minutes.

Impress your relatives next Thanksgiving with this delicious peach cobbler that will turn heads.

Classic Southern chow-chow relish: a bright yellow mustard-pickled mix of cabbage, cauliflower, green tomatoes, onions, and bell peppers. Sweet, tangy, mustardy, and turmeric-bright, water-bath canned for the pantry shelf.

Add some new vegetables to your salad with simple and scrumptious recipe that will help your kids learn to enjoy their greens!

Roasted Long Island duck with a gastrique sauce made from caramelized sugar, red wine vinegar, and duck stock, garnished with fresh grapefruit sections. A refined, restaurant-level dish.

One of the better known dishes of Uttar Pradesh cuisine, this is a favorite at occasions ranging from a wedding buffet to a family picnic. It goes exceptionally well with Deep Fried Wheat Bread, a raita and Pumpkin with Onions and Fenugreek.

A tasty and easy to make spinach dip that tastes amazing with tortilla chips or vegetables of your choice.

Oven-roasted asparagus tossed with olive oil and finished with a splash of balsamic vinegar. Four ingredients, high heat, and ready in 15 minutes.

Sour cream and herb drop biscuits skip the rolling and cutting for a quick savory biscuit dotted with fresh dill, chives, or scallions. Tender, tangy, ready in 30 minutes from bowl to oven.

Vegetarian mushroom stroganoff with paprika, lemon zest, and strained yogurt in a reduced vegetable stock sauce. Low-fat, creamy, and packed with earthy mushroom flavor.

Italian scalloped potatoes layered with mozzarella, Parmesan, and onions in a creamy mushroom soup sauce with Italian seasoning. Baked until bubbly and golden on top.

Elegant broccoli terrine with basil, Parmesan, and lemon baked in a water bath until silky smooth. Served chilled and sliced, this low-calorie vegetable showstopper is a stunning appetizer or light lunch.