4,547 vegetable recipes

Pearl barley browned in margarine and baked with cauliflower, mushrooms, shredded carrots, and onion in vegetable broth. A cozy vegetarian casserole with zero cholesterol.

Savory phyllo strudel filled with Spam, rice, mushrooms, and colorful vegetables seasoned with Dijon mustard and basil. A creative way to dress up canned meat.

Unlike meat stock, vegetable stock doesn't benefit from hours of cooking. After about 40 minutes of simmering, the vegetables have yielded all of their flavor.

Roasted vegetable pizza topped with caramelized onions, zucchini, tomatoes, and garlic on homemade whole grain dough. This vegetarian pizza is packed with Mediterranean flavor.

Homemade vegetable hummus stuffed into whole wheat pita pockets with Monterey Jack cheese, fresh tomato slices, and alfalfa sprouts. A quick vegetarian sandwich ready in 25 minutes using the microwave.

Flexible vegetable stock you can customize with whatever fresh veggies or leftovers are lurking in your crisper drawer, ready in 90 minutes with zero food waste.

Crispy Indian vegetable fritters (pakora) made with a spiced chickpea flour batter with cumin, coriander, turmeric, and cayenne. Dip potatoes, cauliflower, and peppers, then fry until golden.

A scrumptious vegetable dish your family or friends will love. Tastes wonderful when served over rice.

Low-fat open-faced vegetable sandwiches on whole wheat toast with a cottage cheese, mushroom, and sprout spread topped with melted low-fat cheese. A vegetarian lunch under 100 calories.

Chilled winter vegetable salad with blanched kale, julienned leeks, and sliced carrots served over a tangy garlic yogurt dressing with red wine vinegar.

Light vegetable eggplant soup with carrots, celery, turnips, and canned tomatoes in chicken broth, seasoned with basil, thyme, and oregano. A clean, brothy soup ready in 40 minutes.

Homemade vegetable stock from celery, onions, carrots, and parsley, simmered 30 minutes and strained smooth. Freezes for up to 3 months. A clean, versatile base for soups and sauces.

Lighter vegetable quiche with zucchini, red and green bell peppers, egg substitute, and skim milk in a flaky pie crust. Low-fat brunch or weeknight dinner.

Quick cast-iron charred vegetables with corn, zucchini, and bell peppers in lemon-herb dressing. A 15-minute summer side dish with smoky, caramelized edges.

Homemade white vegetable stock simmered with celery, carrots, leeks, mushrooms, garlic, and white wine. A versatile vegan base for soups, risottos, and sauces that's clean-tasting and full of depth.

A fresh, ginger-spiked vegetable relish with carrots, red peppers, onions, and cucumber in a sweet vinegar brine. No canning needed. Chill overnight and serve for up to 3 days.