181 vegetable anna recipes

These wraps are made with soft tortilla shells and filled with juicy chicken, fresh vegetables, and a generous drizzle of creamy dressing.

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

Easy bran muffins with All-Bran cereal, dark molasses, skim milk, and a splash of vegetable oil. Seven-ingredient breakfast muffins with classic deep molasses-bran flavor.

Sautéed brussels sprouts glazed with tangy balsamic vinegar, garlic, and a touch of butter. A crowd-pleasing 30-minute vegetable side dish with 60+ rave reviews.

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.

Hot gazpacho built on tomato juice, beef bouillon, peppers, onion, and a hit of Tabasco, heated fast in the microwave and topped with chopped fresh vegetables and croutons.

Golden autumn soup: a silky puree of butternut squash, carrots, potato and leeks finished with cream and a splash of white wine. Fall vegetables in a single warming bowl.

Shepherd's pie with seasoned ground beef, leftover roast beef, vegetables, and a fluffy mashed potato top finished under the broiler. A hearty pub-style casserole that uses up Sunday roast.

Cook each vegetable individually to maximum the flavor and texture. Then stir-fry them together with the black bean-garlic sauce and a drizzle of sesame oil.

Tomato, celery, and lettuce salad, a fresh, crunchy three-vegetable salad lifted with za'atar and a drizzle of olive oil. Crisp, light, and ready in minutes for an everyday side.

Peanut butter cookies made with vegetable oil instead of butter, brown sugar, and a single egg. Lower in saturated fat than classic versions, with the iconic fork-cross top.

A garden vegetable spaghetti sauce loaded with peppers, zucchini, and summer squash, slow-simmered with garlic and a big handful of herbs. A meatless, freezer-friendly marinara for using up the garden.

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.

Vegan gazpacho with three colors of bell peppers, cucumber, celery, plum tomatoes, fresh basil, and a kick of hot sauce. A no-cook chilled summer soup bursting with raw vegetable flavor.

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.

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!