179 vegetable oil recipes

Asparagus, mushrooms and a bit of cheese baked on a delicate puff pastry base. Store bought puff pastry saves time while impressing your guests.

Soy-marinated sirloin stir-fried with ginger, snow peas, baby corn, and enoki mushrooms, served on a crispy ring of puffed cellophane noodles. A stunning Chinese beef platter with serious crunch.

A batch-cook curry base gravy with garlic, ginger, onion puree, and tomatoes. Make 10 portions, freeze, and shortcut your way through weeknight curries.

Snow peas, carrots and water chestnuts give this stir-fry the very crunchy texture, and the Asian sauce adds the sweetness, sourness and spiciness. A quick, easy and tasty stir-fry is great for a weeknight.

Crispy fried tofu served with a Thai-style peanut dipping sauce made from garlic, cilantro root, chili, and rice vinegar. A spicy, tangy vegetarian appetizer or snack ready in 25 minutes.

Healthy sweet potato muffins with warm spices and minimal fat. Moist breakfast muffins made with skim milk and vegetable oil instead of butter.

Chicken cacciatore braised in tomato sauce with onions, garlic, oregano, and bay leaves. A rustic Italian hunter-style chicken simmered tender and served over spaghetti or noodles.

Vegan risotto soup made with arborio rice, vegetable stock, and a garden's worth of frozen vegetables. No oil, no butter, just creamy rice and bright vegetable flavor.

Simply roasting some winter vegetables with all kinds of herbs and olive oil is a great side dish in the Thanksgiving menu.

Golden egg bread for the bread machine with a rich, tender crumb from eggs, sugar, and vegetable oil. A challah-style loaf that's hands-off and ready in one cycle.

Chunks of apples and buttermilk make these cupcakes incredibly moist and delicious. Use most whole wheat flour, some vegetable oil and some butter to make these cupcakes a lot healthier without losing any great flavor and texture.

Fresh green beans cut into fine strips and sauteed with pearl onions and garlic in olive oil. A simple Italian-style vegetable side dish.

Kare-kare is a rich Filipino meat and vegetable stew in peanut sauce, simmering pork hocks and stewing beef with eggplant, green beans, and annatto-tinted oil. Serve with rice and bagoong.

Chicken Parmesan made with boneless skinless thighs, breaded and pan-fried golden, then baked with mozzarella and spaghetti sauce topped with Parmesan. Juicier than breast meat.

Vegetarian chili with TVP (textured vegetable protein), pinto beans, and fresh chili peppers. Oil-free cooking, ready in 40 minutes. Plant-based protein that satisfies.

Korean-style meat sauce for vegetables made with beef, sesame oil, soy sauce, and garlic. A savory make-ahead condiment that stores well and adds depth to any cooked vegetable.