896 vegetable sauce recipes

Stir-fry prawns in black bean sauce: plump shrimp and crisp bok choy, snow peas, shiitake and pepper tossed in a savory fermented black bean, garlic and ginger sauce. A fast, restaurant-style Chinese stir-fry loaded with vegetables.

Fresh corn and summer squash sauteed in a cream sauce infused with whole cloves, coriander seeds, cinnamon, and jalapeno. A refined seasonal ragout with serious depth.

Slow cooker vegetable stroganoff with mushrooms, broccoli, and carrots in a creamy yogurt-sour cream sauce over egg noodles. Set it and forget it for 4 hours.

A cheesy, crunchy-topped casserole loaded with Spam, mixed vegetables, rice, and cheddar in a creamy mushroom sauce. Easy weeknight comfort food the whole family will love.

Chinese stewed cauliflower in a creamy milk and stock sauce with straw mushrooms, Tientsin cabbage, and garlic. A wok-cooked vegetable dish with optional shrimp or crab.

Light poppy seed sauce made with low-fat yogurt, citrus zest, and raspberry vinegar. A no-cook, diabetic-friendly dressing for fresh fruit salads and vegetable platters.

Stir-fried rice noodles with marinated pork, crunchy vegetables, and scrambled eggs in savory oyster sauce. This Singapore-style bee hoon is ready in about an hour.

Teriyaki-marinated salmon steamed in wilted romaine leaves with shiitake mushrooms, fresh ginger, and mint. A light, aromatic main with no added fat.

Chilled pasta shells layered with basil pesto, spinach, Roma tomatoes, black olives, and shrimp. This make-ahead Italian pasta salad is a crowd-pleasing potluck star that only gets better as it sits.

Veal chow mein casserole baked with tomato soup, Worcestershire sauce, and bean sprouts, served over crispy noodles. A retro American-Chinese comfort dish.

A comforting, easy-to-make casserole using mostly pantry staples like canned vegetables, pasta, and a creamy sauce. Tender marinated chicken is combined with rigatoni, mushrooms, green beans, and onions, then baked with a cheesy topping for a family-friendly meal.

Light vegetable stock: a simple homemade base of onion, garlic, celery, carrot, and bouquet garni simmered for an hour. The clean vegetarian foundation for soups, sauces, and risottos.

Creamy curry dip made with mayonnaise, honey, ketchup, curry powder, and hot sauce. Served in a hollowed red cabbage bowl with raw vegetables for a stunning party appetizer.

A creamy, tangy tahini sauce blended from sesame paste, garlic, lemon juice, and water in 10 minutes. The essential Middle Eastern drizzle for falafel, shawarma, and roasted vegetables.

Microwave rice-stuffed artichokes with a sage-carrot-onion filling and a lemony egg yolk sauce. An elegant vegetable dish made entirely in the microwave in 45 minutes.

Slow cooker vegetable stroganoff combines mushrooms, broccoli, carrots, and onions in tomato-stock sauce, finished with yogurt and sour cream over noodles. Vegetarian comfort food without the beef.