457 vegetable salted recipes

Brown sugar chocolate chip cookies with orange zest and a shiny orange-liqueur glaze brushed on hot from the oven. Crispy, citrusy, and loaded with chocolate.

Roasted butternut squash and red lentil soup pureed with orange juice and spiced with cinnamon, cumin, coriander, and ginger. A vibrant, velvety vegan bowl.

Vegan millet cauliflower soup with a creamy cashew-miso base and toasted millet for nutty depth. A hearty, dairy-free soup loaded with vegetables and fresh herbs.

Empanadas are Brazil's national appetizer, tiny pies filled with chicken olives, and peas.

Chewy molasses oatmeal cookies with pecans, raisins, cinnamon, and cloves, drizzled with melted chocolate. Three cups of oats give these a hearty, old-fashioned chew.

Cat-shaped chocolate chip cookies with pecan ears, pretzel whiskers, and candy eyes. A fun baking project kids will love decorating and eating.

Great northern bean minestrone with carrots, zucchini, cabbage, tomatoes, and elbow macaroni in a basil-oregano broth. Hearty, thick, and full of vegetables.

Chinese BBQ pork buns (cha siu bao): pillowy steamed white buns stuffed with diced char siu in a glossy oyster-hoisin-soy glaze. Classic Cantonese dim sum at home.

A hearty belly-warming satisfying vegetable stew that's lovely and thick suitable for a savory vegetable pie filling.

Vegetarian three-bean chili with black beans, pinto beans, and kidney beans, loaded with poblano peppers, cumin, and TVP for meaty texture. A big-batch vegan chili that feeds a crowd.

Here's a light, spicy chicken recipe for a warm-weather evening.

Mung beans are a great source of plant protein, fiber and minerals such as iron, zinc and potassium (needed to regulate blood pressure).

Apple cheddar muffins with oats, pecans, and a butter-dipped cinnamon-sugar apple slice pressed into each top. A savory-sweet breakfast muffin with sharp cheese in every bite.

A North African-inspired vegetarian stew with chickpeas, butternut squash, turnips, and carrots simmered with harissa and served over fluffy couscous. Warm, spiced, and feeds 8.

Vegetarian party pate made from pinto beans, TVP, and shiitake mushrooms with mirin and mace, baked in a water bath and served cold on crackers.

Creamy blended butter beans meet tangy soy yogurt and fresh vegetables in this hearty vegan stew. Ready in 40 minutes, loaded with broccoli, zucchini, tomatoes, and corn.