535 vegetable salted recipes

Pressure cooker quinoa cooked in vegetable stock for a fluffy, flavorful grain in just 2 minutes of pressure time. A fast rice substitute with tender yet crunchy texture.

Slow cooker apple cake layers a biscuit-style base under sliced tart apples, cinnamon-sugar dust, and apricot jam. A vented crockpot lid keeps the cake from steaming dense.

Mock Chicken Loaf Florentine is a vegan meatloaf built on TVP, tofu, and spinach, seasoned with poultry spices and nutritional yeast. Comes with a chickeless mushroom gravy.

None Such mincemeat cookies: a vintage drop cookie made with crumbled prepared mincemeat folded into a simple shortening dough. Bakes 4 dozen in 12 minutes for the holiday cookie tin.

Chicken, okra and sausage gumbo: dark-roux Louisiana stew with smoked sausage, fresh okra and tomatoes, simmered low and slow for 2 hours. Authentic Creole one-pot done the old-school way.

Old-fashioned shortening pie crust with just four ingredients. This no-fuss pastry dough cuts together fast, rolls out easy, and bakes up tender and flaky every time.

Pasta frittata turns leftover spaghetti, cooked vegetables, and shredded cheese into a one-skillet meal bound with eggs. Italian frugal cooking at its smartest, ready in 15 minutes.

Bakery-style cinnamon rolls from scratch with a soft yeast dough, cinnamon-sugar-nut filling, and maple icing. A big-batch recipe that makes 6 to 7 dozen rolls.

Oatmeal pie crust adds rolled oats to a classic shortening pastry for nutty flavor and a sturdier base. Holds up to wet fillings like pumpkin, custard, or cream pies without going soggy.

Traditional Cape Breton oatcakes with rolled oats, brown sugar, and shortening. Crumbly, buttery Scottish-Canadian biscuits baked golden in just 40 minutes.

All-purpose pie pastry combining vegetable shortening and butter for the best of both fats: shortening for tenderness, butter for flavor. Makes enough for two double-crust pies.

Versatile yeasted bread dough that bakes into two loaves or shapes into Parkerhouse and cloverleaf rolls. Make-ahead friendly with overnight refrigeration option.

Salt rising bread made with a potato-cornmeal starter fermented overnight. No yeast needed. A heritage Appalachian bread with a unique cheese-like aroma and dense crumb.

Duchess spice cake with cinnamon, nutmeg, and cloves topped with maple buttercream frosting. A warmly spiced buttermilk layer cake with old-fashioned charm.

Sopaipillas are puffy fried bread pillows made from a simple dough of flour, baking powder, shortening, and milk. Light, hollow, and golden, perfect drizzled with honey.

Sweet Vidalia onions hollowed out and stuffed with a savory blend of TVP, cumin, marjoram, and breadcrumbs. A hearty vegetarian main dish that celebrates Georgia's prized onion.