4,547 vegetable recipes

Thai fried tofu triangles with a sweet-sour peanut dipping sauce made from vinegar, sugar, chili powder, and ground roasted peanuts. A crispy vegetarian appetizer.

Vegan sloppy joes made with textured vegetable protein, tomato sauce, molasses, and chili powder. Saucy, smoky, and ready in 30 minutes for a plant-based weeknight dinner the whole family loves.

Vegetarian chili dog rolls wrap a smoky, cumin-spiced TVP filling with sauteed peppers, mushrooms, and tomato inside soft homemade whole wheat yeast dough. Baked golden at 375F, they make 20 hearty rolls.

Chef Paul Prudhomme-style rice with apple and raisin dressing: pecans, bell peppers, and spiced Cajun seasonings folded through fluffy rice. A holiday side with sweet-savory Louisiana flair.

Homemade fresh tomato juice from ripe tomatoes with oregano, thyme, and a squeeze of lemon. No-cook, low calorie, and ready in 15 minutes.

Lion's Head pork meatballs: oversized Shanghai-style pork meatballs with water chestnuts nestled over braised Napa cabbage. Classic Chinese Jiangsu dish where the meatballs resemble a lion's mane atop a bed of greens.

A sweet-and-tangy canned squash relish with green tomatoes, bell peppers, onions, mustard seeds, and celery seeds in a vinegar-sugar brine. A farmhouse preserve that turns garden surplus into jars of condiment gold.

Braised red cabbage with tart apples, red wine, brown sugar, vinegar, and caraway seeds cooked in bacon drippings. A classic German side, good hot or cold.

Vegan red lentil lasagna loaded with broccoli, mushrooms, zucchini, and corn in a tomato-herb sauce, topped with a dairy-free nutritional yeast cheese sauce.

Roasted beet puree with a seven-herb and spice crust of oregano, thyme, fennel seed, coriander, rosemary, and peppercorns. Finished with butter for a glossy, earthy side dish.

Asparagus and pimento side dish steams fresh asparagus and tops with lime juice, pimento, and pine nuts. A 10-minute Mediterranean-leaning side that works hot or chilled.

Greek-style lemon roast potatoes baked low and slow in olive oil, fresh lemon juice, garlic, and oregano until fork-tender with golden, caramelized edges. Vegetarian and diabetic-friendly.

Tender baked acorn squash halves filled with seasoned spinach, sautéed onions, and breadcrumbs. This vegetarian stuffed squash makes a gorgeous fall dinner that's naturally light and full of earthy flavor.

Ham and potato bake in a sharp cheddar cream sauce with pimentos. A five-ingredient casserole that uses up leftover ham and cooked potatoes.

Indian-spiced split pea soup with turmeric, cumin, coriander, cardamom, and a finishing dust of garam masala. A warming, fiber-rich vegetarian soup with deep heat.

Three-ingredient Hidden Valley potatoes baked with melted butter and Italian dressing mix. Unpeeled potato slices layered in a casserole for an easy, flavorful side dish.