65 vegetable bread recipes

Vegan fricadelle: crisp pan-fried patties of tofu, toasted millet, and finely chopped vegetables, breaded golden and served with a bright cilantro-almond chutney. A hearty meat-free, dairy-free main.

A delicious creamy vegetable soup that's perfect as a side or as a family dinner when served with a scrumptious crusty bread.

Quick sweet and sour chicken with frozen breaded chicken, mixed vegetables, rice, and bottled sweet and sour sauce. A 15-minute weeknight dinner using pantry shortcuts.

Rustic Italian vegetable soup with cabbage, potatoes, tomatoes and peas simmered in beef broth, finished with garlic-parsley and served over toasted bread.

Layers of garlic-sautéed zucchini and fresh sliced tomatoes baked with basil, oregano, and buttery seasoned bread crumbs. A simple vegetable casserole that celebrates summer produce.

Zuppa di asparagi is a rustic Italian asparagus soup thickened the old way: beaten eggs and Parmigiano stirred into garlicky broth, then ladled over toasted Italian bread. Stracciatella technique meets spring vegetables.

Here is a nice change from rye bread. Simply use tomato juice or vegetable juice for the liquid. This tangy, tasty bread makes great sandwiches--especially when they include cheese. It adds a festive touch to soups and winter casseroles, too.

Barley vegetable pockets stuffed with pearl barley, fresh mint, sesame oil, and lemon in pita bread. A bright, chewy vegetarian filling that works as a meal or dip.

Classic Quebec-style roast goose stuffed with bread, currants, and apples, slow-roasted with aromatic vegetables and finished with a white wine pan gravy. A showpiece holiday roast.

Andalusian gazpacho with 3 pounds of fresh tomatoes, bread, garlic, olive oil, and white wine vinegar, served ice-cold with a spread of diced vegetable garnishes. No cooking required.

Roasted vegetable gazpacho with oven-charred tomatoes, eggplant, zucchini, and garlic blended with sherry vinegar and stale bread into a silky chilled soup. Deeper and smokier than traditional gazpacho.

Le Papet Vaudois is a traditional Swiss dish of leeks and potatoes braised in white wine and vegetable broth with nutmeg, finished with milk. Serve with sausage and crusty bread.

Lighter banana bread made with egg whites, buttermilk, and vegetable oil instead of butter. Nutmeg and cloves add warm spice to this lower-fat loaf that stays moist for days.

White turnip soup pureed smooth with bread for body, finished with egg yolks and cream for a velvety French-style potage. A humble root vegetable transformed into an elegant first course.

Layers of tender leeks and firm tomatoes baked under golden bread crumbs and melted cheese with a splash of red wine vinegar. A rustic, customizable vegetable casserole ready in 45 minutes.

Skordalia, the bold Greek garlic and potato dip whipped smooth with lemon and olive oil. This punchy, no-bread version is naturally vegan and gluten-free, served cold with fried fish or vegetables.