1,880 vegetable recipes

A very rich and flavorful mushroom soup that highlights the mushrooms. Use any kind of mushrooms you can find from the exotic Enoki and Portabella (as pictured) to the readily available common white mushroom.

Lighter pumpkin pie with a gingersnap-graham crust, evaporated skim milk, and mostly egg whites for a lower-fat take. Molasses adds depth, cinnamon and nutmeg do the holiday work.

Fresh vegetables on top, spread the pesto evenly on the pizza dough, sprinkle cheddar cheese on top of the vegetables, great combination for a garden pizza.

You can use any kind of mushrooms to make this tasty gravy, or you can use several kinds of mixed mushrooms, using some good vegtetable broth, goes very well with mashed potatoes.

Pineapple stuffed empanadas. A delicate pastry style dough with a filling of pineapple and apricot jam. Perfect for afternoon tea or healthy snacks for the kids or guests.

Making your own bread is always the way to go, it fills your entire place with great aroma during the baking, and nothing is better than a fresh loaf of bread.

In this recipe, we use whole wheat couscous instead of rice, we add orange juice and currant, so the pilaf is sweet too.

Toast whole spices and grind fresh for this fiery Ethiopian blend that transforms stews, roasted vegetables, and grilled meats with layers of heat and warmth.

Crispy Sri Lankan vegetable fritters made with gram flour, shredded cabbage and carrots, seasoned with garam masala and chili, fried until golden brown.

At least an hour of advanced preparation is required, to allow the dry ingredients to blend. This recipe will work well with other vegetables, shrimp, chicken strips, etc.

This banana bread satisfy your sweet tooth and the chocolate cravings at the same time.

Crispy fried falafel balls with chickpeas, herbs, and warm spices. Classic Middle Eastern vegetarian patties served in pita with fresh vegetables and tahini sauce.

Kidney beans and sweet potatoes braised with mushrooms, ginger, cinnamon, and paprika in vegetable broth. A warming, oil-free vegetarian stew packed with plant-based protein and spice.

Pepperoni focaccia panini with garden vegetable cream cheese, provolone, tomato, and bell pepper, baked in foil until melty. Cut into wedges to share.

Tomato, celery, and lettuce salad, a fresh, crunchy three-vegetable salad lifted with za'atar and a drizzle of olive oil. Crisp, light, and ready in minutes for an everyday side.

These lovely maple syrup roasted sweet potatoes are tasty with a nice crust to the skin, not mushy at all. The slightly tart but sweet carmelized exterior is a refreshing change to this classic fall vegetable.