9,107 vegetable recipes

Classic Southern chow-chow relish: a bright yellow mustard-pickled mix of cabbage, cauliflower, green tomatoes, onions, and bell peppers. Sweet, tangy, mustardy, and turmeric-bright, water-bath canned for the pantry shelf.

Date-pecan pinwheel cookies, delicious with a cup of coffee or tea.

Hearty bratwurst stew with potatoes, green beans, and a creamy cream-of-mushroom base finished with melted cheddar. A quick one-pot supper for cool fall evenings.

Easy ratatouille roasts eggplant, zucchini, summer squash, peppers, red onion, and Roma tomatoes in one pan with a Dijon-balsamic-garlic marinade. The shortcut version of the classic Provencal vegetable stew.

Your family will be none the wiser when you offer up this vegetarian creamy “mac and cheese”.

Granny's minestrone is a hearty vegan vegetable soup packed with carrots, cabbage, zucchini, leeks and kidney beans in a tomato broth, finished with elbow macaroni. Slow-simmered for deep, comforting flavor.

Vegetarian jambalaya with red kidney beans, long grain rice, tomatoes, and the Cajun holy trinity of onion, celery, and bell pepper. A meatless one-pot meal with Louisiana flavor.

Rich devil's food cake made with sour milk and brown sugar, layered with chocolate fudge frosting studded with raisins. Moist, deep chocolate flavor from an old-school recipe.

Healthy vegan pumpkin soup with butternut squash, aromatic garlic and onions, blended silky smooth for a plant-based comfort meal under 200 calories per serving.

Brown lentils simmered in a fiery berbere and niter kebbeh sauce with tomatoes, cumin, and green peas. Scoop this hearty Ethiopian w'et up with injera for the full experience.

Classic peanut butter cookies with crackly criss-cross tops, crisp edges and a soft chewy middle. A chilled dough builds deeper flavor and prevents spread.

Pugach is a traditional Eastern European yeast dough pie filled with your choice of sauteed cabbage, mashed potatoes with chives, or sauerkraut. Brushed with browned butter for a golden, flaky finish.

Green tomato dill pickles canned in a vinegar brine with garlic, whole cloves, and fresh dill. A tangy, crunchy way to preserve the end-of-season garden harvest in quart jars.

Just in time for Christmas, these delicious cookies made with molasses and brown sugar are full of the holiday spirit.

No sugar, flavour is still so nice, and much healthier too!

Roasted Long Island duck with a gastrique sauce made from caramelized sugar, red wine vinegar, and duck stock, garnished with fresh grapefruit sections. A refined, restaurant-level dish.