2,381 vegetable recipes

Vegetable-packed alphabet soup with barley, tomatoes, and peas in a chicken-beef broth. Wholesome, colorful, and satisfying without any meat.

Take the pot to the table. Take the chicken out and carve; serve with the vegetables and stock from the pot.

Cauliflower and avocado are not just normal vegetable and fruit in Halloween, they create this brain-dip which is so realistic!

Greek-style vegetarian pastitsio with spiced lentils, fettuccine, and a fluffy egg white topping. Comfort food without the meat.

Quick pork stir-fry with courgette (zucchini) and aubergine (eggplant) finished in creamy yogurt and served over brown rice. A 30-minute weeknight dinner with smoky paprika and charred vegetables.

Vegetarian supreme pizza on whole wheat crust loaded with steamed spinach, zucchini, artichoke hearts, mushrooms, and fresh tomatoes. No cheese, all vegetables.

Lemon & Garlic Broiled or Grilled Chicken Breasts recipe

Microwave stuffed steak roll with cornbread stuffing and sherry sauce. Round steak pounded thin, rolled with vegetables, and cooked tender in minutes.

Great for using up any vegetable leftovers like carrots, peppers, tomatoes, and spring onions. Also, try baking sweet potatoes for a change.

A traditional Middle Eastern dish containing bulgur wheat and fresh herbs. Serve with Toasted Pita Chips (see separate recipe) and raw vegetables.

A spiced oil made with carrots, sweet bell peppers and red pepper flakes that can really spice up pasta or steamed vegetables.

Simple boiled Jerusalem artichokes (sunchokes) finished with salt, pepper, and fresh lemon juice. A basic technique for this nutty, earthy seasonal vegetable.

Roasted sweet potato salad with five-spice, watercress, toasted almonds, and tangy goat cheese for warm vegetable sides ready in 60 minutes.

Simple herbed butter spread made with softened butter and mixed herbs. A two-ingredient compound butter for sandwiches, bread, meats, and vegetables.

A vegetable-packed white lasagna layered with a creamy pesto sauce, mashed white beans, mushrooms, peppers, eggplant, and spinach-ricotta. No tomato in sight, finished with a parmesan-breadcrumb crust.

Ratatouille casserole with layers of pre-roasted eggplant, zucchini, yellow squash, tomatoes, and sauteed peppers baked with fresh herbs. A light, Provencal-style vegetable bake.