367 vegetable dish recipes

German meatballs with sauerkraut and apple mixed into the meat, browned in bacon drippings, then simmered with braised red cabbage, apples, and caraway seeds.

Eggplant custard gratin with fried eggplant, tomato sauce, basil, and a ricotta-parmesan custard. French-Italian baked side or vegetarian main.

Lentil curry is cooked with coconut milk, nicely tangy and creamy taste!

African-inspired coconut corn curry with peanuts, poppy seeds and fresh spices ground by mortar and pestle. Simmered in rich coconut milk and served over rice.

Personal veggie pizzas on honey wheat crust with broccoli, yellow pepper, roma tomatoes, fresh basil, and melted provolone. Three crispy pies in 30 minutes flat.

Baked penne tossed with sun-dried tomato sausage, wilted spinach, chopped tomatoes, and creamy ricotta. A hearty Italian pasta bake that comes together in an hour.

Mashed sweet potatoes whipped with bourbon, butter, and vanilla, then baked under a golden marshmallow topping. The Thanksgiving side dish everyone fights over.

This is simple to make and has a beautifully subtle flavor. As per true curries, it uses raw spices instead of some prepackaged curry powder.

Treat your roast with a new succulent flavor with this simple recipe that uses horseradish and cabbage.

Another succulent roast recipe that is sure to satisfy your family's appetite!

Bell peppers stuffed with brown rice, green chiles, sunflower seeds, and sharp cheddar, then baked until bubbly. A wholesome, veggie-forward dinner the whole family will dig into.

A farmers market celebration of artichokes, fava beans, asparagus, peas, leeks, turnips, and carrots gently stewed with lemon, garlic, and butter. Each vegetable cooked to its own ideal doneness.

One-pot white beans and kale sauteed with garlic, red pepper flakes, and chicken stock. Twenty minutes from start to table. The weeknight side dish that does it all.

.

This delicious one-pan meal will for sure make everyone want extra.

Vegetarian cabbage rolls stuffed with pressed tofu, brown rice, and nuts, seasoned with herbs and spices, then baked in a tomato-sauerkraut sauce until tender.