1,915 vegetable recipes

This delicious dip is perfect for crackers, chips and even vegetables.

Baingan Bartha is a vegetarian dish from Indian and Pakistani cuisine. It is a Bhurta (minced vegetables) made from eggplant (Baigan), which is grilled over charcoal or direct fire to impart a smoky flavor to the flesh of the eggplant and then cooked with spices and vegetables. Usually serve it with Chapati or boiled rice.

Crisp, colorful Chinese pickled vegetables in sweet-sour brine. Carrots, radish, cucumber, and peppers ferment for a week to create the perfect tangy condiment.

Ground beef and black bean chili with green peppers, carrots, and red pepper flakes simmered in tomato juice. Ladle it over hot rice for a filling 45-minute dinner.

Become a fan of the two vegetables with this simple crockpot recipe that will you introduce you a new and exciting flavor.

Pureed carrot and fennel soup made with just 5 ingredients. Carrots and onion slow-cooked in olive oil, simmered with chicken broth and fennel seeds, then blended smooth.

Italian-leaning spiced black bean soup with basil, oregano, marjoram, and a finish of sherry and lemon. Pureed silky-smooth. High-fibre, gluten-free, garnished with chives and nonfat sour cream.

Monkfish stir fry with flour-dredged fish cubes, celery, zucchini, red pepper, and mushrooms tossed in soy sauce and sherry. A quick wok dinner with meaty fish and crisp vegetables.

Grandma's chicken and dumpling soup with hand-made broth, cream of chicken and mushroom soups, vegetables, and feathery drop dumplings. A Midwestern comfort-food classic built for big gatherings.

Vegetarian oat burgers with sauteed vegetables, tamari, and herbs baked until golden. Healthy meatless patties ready in 2 hours including chill time.

A great scrumptious side dish that can be served with roasted vegetables or a salad!

This colorful, no-bake casserole combines al dente elbow macaroni with tender chicken (or tofu), a medley of crunchy vegetables, and nutty sunflower seeds, all coated in a creamy mayonnaise dressing. It’s a versatile, make-ahead dish ideal for picnics, potlucks, or a quick family meal, bursting with fresh flavors and textures.

Herbed lentils and brown rice baked in broth with white wine, basil, oregano, and thyme, topped with melted Swiss cheese. A one-casserole vegetarian main or hearty side dish.

Moroccan potato, pepper, and tomato casserole tossed in a vibrant morocca chermoula of garlic, paprika, cumin, cayenne, cilantro, and parsley. A bold vegetarian main or side.

This goes wonderfully with mashed potatoes and your favorite vegetable! The leftovers taste good in a pita pocket.

Food processor walnut bread made with bread flour, whole wheat, brown sugar, and toasted walnuts. The processor kneads the dough in under a minute.