4,547 vegetable recipes

Wok-tossed bean sprouts and scallions in nutty walnut oil with soy sauce, topped with sunflower seeds and fresh parsley. A 10-minute side dish with serious crunch.

Thai-style wok stir-fry with crunchy bean sprouts, juicy tomatoes, soy bean paste, garlic, and fresh red chili. Topped with cilantro and scallions. Ready in 15 minutes.

Fried Italian eggplant simmered in a spiced yogurt sauce with cardamom, cloves, cinnamon, turmeric, and cayenne. A rich Bengali eggplant dish (begun kalia) served with rice or naan.

Hearty black bean cassoulet soup loaded with three kinds of sausage, a meaty ham bone, cumin, oregano, and a splash of dry sherry. Feeds a crowd of 16 with a sour cream finish.

A lightly seasoned, simple, straightforward Bavarian potato salad sized perfectly for a weeknight side serving 4.

A classic Persian eggplant salad layered with golden fried slices and cool, garlicky yogurt. Topped with chopped walnuts and served chilled, this borani is a showstopping appetizer or mezze spread.

Traditional Afghan eggplant layered with tomatoes, peppers, and onions, then draped in tangy garlic yogurt sauce (chakah). Serve with flatbread for a vegetarian feast.

Red cabbage slow-braised with toasted caraway seeds, currants, red wine, and vinegar until sweet and tangy. A vegetarian Northern European side that tastes even better the next day.

Silky Chinese eggplant braised with chili bean sauce, garlic, and ginger in a savory-sweet soy glaze. Ready in 45 minutes with just a wok and a handful of pantry staples.

Fassoulakia Yahni: Greek-style green beans slow-braised in olive oil with tomatoes, garlic, and fresh herbs. A classic ladera dish that's naturally vegan and full of Mediterranean flavor.

A tasty and unique side dish that will find its way into your dinners and into your personal cookbook.

Chinese-style crispy string beans flash-fried in a wok then tossed with soy sauce, sherry, garlic, minced pork, and sesame oil. A savory, blistered side dish ready in 30 minutes.

Italian baked artichokes stuffed with fresh rosemary, sage, and dried red chile, roasted in an olive oil and water bath until tender. Serve hot, at room temperature, or cold.

Quick-pickled onion condiment with hot pepper sauce, olive oil, and vinegar. The classic Brazilian table sauce that cuts through rich, smoky feijoada.

Greek cabbage-tomato salad with shredded cabbage, fresh tomatoes, and black olives dressed in oil and vinegar. A simple, no-cook Mediterranean side dish in 20 minutes.

Sugar-free marinated cucumber salad with vinegar, garlic, and black pepper. Salt-brined thin slices release their water, then soak up a tangy dressing for a crisp, diabetic-friendly side dish.