368 vegetable carrot recipes

Asian-style baked noodle casserole layered with stir-fried vegetables, creamy white sauce, and a golden breadcrumb crust. A fusion comfort dish that transforms simple ingredients into something special.

A rich soup with layers of earthy warm flavors. Maitake mushrooms (hen of the woods) are believed to have numerous medicinal properties and taste great.

You can use any vegetable as you wish, the pastry is made with whole wheat flour, low fat milk and a little bit butter or olive oil. It is a much healthier way to enjoy a pot pie!

Steamed vegetable curry over brown rice with a quick ginger-lime sauce. A 30-minute vegan main with bright, crisp vegetables and an aromatic Indian-spiced finish.

Vegan butternut squash chowder made creamy without a drop of dairy. Blended squash, sweet potato, and carrot form a velvety base, brightened with garlic, rosemary, and thyme and topped with toasted almonds.

Toasting quinoa in pan creates much more flavor than just boiling it directly. Quinoa is tossed with a light yet tasty vinaigrette, sugar snap peas, apples, bell peppers, celery, red onions and toasted walnuts. You can make the salad one day ahead, it tastes even better next day.

Vegan chili made hearty with marinated tempeh, kidney beans, mushrooms, and a long simmer in tomato and vegetable stock. Deep, savory, slow-cooked Meatless Monday meal.

Tasty and nutritious. This big pot of stew will warm up your whole family and provides both delicious flavor and health benefits.

This creamy and earthy rich mushroom soup gets it's earthiness from shitake mushrooms and rich creaminess from cashews instead of cream for a healthier result than a cream based bisque. It sacrifices the fat to deliver flavor.

Yes, this is a vegetarian pot pie. Not only just vegetarians love it, but also meat-lovers enjoy it. Flavorful and tasty, a delicious, warm yet light main dish during a cold winter day.

The flavor was combination was excellent. Next time will add some whole dried chili peppers to give it a bit more kick. We served it over brown rice and could hardly stop eating it.

Pasta tossed in a creamy roasted carrot sauce with onion, garlic, and vegetable stock. A vegan, dairy-free pasta sauce that tastes like it has cream in it.

Hot borscht inspired by the Russian Tea Room with shredded beets, cabbage, parsnip, and fresh dill. A classic Eastern European beet soup simmered in vegetable stock.

Vegan potato and leek casserole layered with red potatoes, softened leeks, shredded carrot, and rosemary. Baked in vegetable broth until tender for a dairy-free side dish that eats like comfort food.

Hearty crockpot vegetable soup with TVP, pinto beans, okra, rice, and tomatoes. Dump everything in, cook for 6 hours, and get a thick, protein-rich soup that tastes anything but meatless.

Crystal-clear salmon consomme with poached prawns, salmon flakes, carrot flowers, and a splash of sherry. Classic raft-clarified technique for an elegant first course.