8,893 vegetable recipes

Roasting delivers loads of flavor and meaty mushrooms with texture. The fennel adds lovely subtle sweetness punctuated by the fresh crunch of the radishes topped with a light citrus dressing.

Pure vegan gumbo with a slow-cooked nutty brown roux, sauteed okra, and a generous mix of greens like kale, collard, and chard. Plant-based Louisiana classic served over rice.

A quick easy and refreshing salad is ready in ten minutes or so. Sweet and juicy cherry tomatoes, lettuce, fresh mozzarella, mushrooms and crunchy croutons are tossed with a light and tasty lemon-olive oil dressing.

Green beans and red onion are tossed with balsamic vinegar, honey, thyme and garlic, then roasted in the oven, which develops the caramelization to the onion, and gives the green beans both great flavor and texture. Then topped with toasted walnuts, a deliciously crunchy and nutty touch!

The crunchy vegetables give the slaw great texture and refreshing taste, the toasted cumin dressing brings the flavor altogether. A great side dish is served beside your BBQ.

Crunchy, refreshing and tasty. A great side dish with any barbecued meat.

Grilled or broiled asparagus is tender, crispy and full of flavor, drizzling some fresh homemade dressing, along with some other grilled seasonal vegetables. An excellent side-dish with barbecued meats. Simply delicious!

This bok choy, mushrooms, and tofu stir-fry deliver sweet, sour, and slightly spicy flavor. It's hard not to taste good when you have garlic, ginger, scallions, soy sauce, sesame oil... all these classic and delicious Asian spices in one dish.

Pureed celery and dried apricot soup simmered in vegetable stock. An unexpected combination that blends herbal freshness with natural fruit sweetness.

Hearty chicken and cabbage soup with carrots, celery, and vegetable juice, simmered low in a Dutch oven. Paprika-seared chicken adds smoky depth to this warming, veggie-packed bowl.

Sesame oil, soy sauce, chili-garlic sauce, garlic and ginger make a succulent sauce that is perfect for marinating the tofu. Then cook tofu until crusted. Stir-fry with several fresh vegetables, and pour the delicious sauce to thicken up at the end. This Asian inspired stir-fry can be served with cooked rice, quinoa, or any your favorite grain.

Moroccan chickpea soup blends pureed chickpeas with tahini, lemon, cumin, turmeric, and cayenne for a creamy, protein-rich vegan soup ready in 30 minutes.

A great little salad is perfect to be aside with grilled sausages.

Rapini and tofu are stir-fried in a sweet and sour Chinese cooking sauce. A quick, easy and tasty one skillet dish, serve it over a bed of rice.

A quick, easy and tasty greek style salad that can be made within 20 minutes!

Creamy puréed winter squash soup with nutmeg and sautéed carrots, topped with a ruby-red whole berry cranberry dollop. A stunning fall soup that's lighter than it looks thanks to skim evaporated milk.