995 vegetable recipes

A cheesy, crunchy-topped casserole loaded with Spam, mixed vegetables, rice, and cheddar in a creamy mushroom sauce. Easy weeknight comfort food the whole family will love.

Vegetable latkes with shredded potato, zucchini, and carrots fried crispy in canola oil. A colorful twist on traditional potato latkes with rosemary.

Vegetable hash brown blends shredded potato, sweet potato, turnip, shallot, and cilantro into a crispy oven-golden skillet cake. A veggie-packed vegetarian brunch or side with double-browned edges.

Polenta and vegetable bake layers prepared polenta slices with sauteed eggplant, zucchini, and spinach in marinara, topped with melty mozzarella. A naturally gluten-free, lighter take on eggplant parm.

Spinach dip with sour cream, mayonnaise, and chopped onion. Four ingredients, no cooking, and it tastes even better after chilling overnight.

Marinated vegetable toss with tomatoes, radishes, red onion, celery, and cucumber in Italian dressing, chilled overnight. A crunchy, make-ahead side salad with no cooking required.

Homemade vegetable juice cocktail with carrots, beets, radishes, watercress, and scallions blended and strained. A fresh, earthy alternative to store-bought V8.

Quick vegetable stir fry with green beans, mushrooms, scallions, and slivered almonds seasoned with soy sauce, garlic, and ginger. Ready in 20 minutes.

Molded vegetable salad sets crunchy cabbage, carrots, and celery in tangy orange diet gelatin with celery seed. A retro low-calorie potluck classic.

Homemade vegetable broth mix with celery salt, garlic powder, savory, thyme, marjoram, and turmeric. A pantry staple that replaces store-bought bouillon cubes.

Curried vegetable stew with chickpeas, potatoes, cauliflower, carrots, and peas in a tomato-spiced broth. A vegan one-pot curry with ginger, turmeric, cumin, and cinnamon served over rice.

Linguini tangled with blanched asparagus, baby artichokes, fava beans, cremini mushrooms, and sun-dried tomatoes, finished with an herb puree, extra virgin olive oil, and Parmigiano-Reggiano.

Corn vegetable medley with broccoli, cauliflower, and carrots simmered in golden corn soup and milk, then finished with melted cheddar. A creamy, cheesy vegetable side dish.

Baked orange roughy with stewed tomatoes, mushrooms, red bell pepper, and Italian herbs. A light, low-fat one-pan fish dinner with a thick vegetable sauce.

Loaded vegetable frittata packed with peppers, onion, mushrooms, broccoli and squash, set on the stovetop and finished in the oven for a tender, golden egg bake. An easy way to clear out the crisper drawer.

Stir-fried vegetables with napa cabbage, bean sprouts, bamboo shoots, water chestnuts, and spinach in soy sauce. A crunchy, vegan wok-tossed side dish ready in 30 minutes.