9,107 vegetable recipes

One-pot brown rice and lentils with turmeric, cinnamon, coriander, and cloves. Vegan, high in protein and fiber, and cooked together in a single saucepan.

Curried parsnip fritters pan-fried in butter until golden brown. Boiled parsnips pureed with eggs, flour, and curry powder, then served with rice and gravy. A parsnip-hater's conversion recipe.

Avocado and mozzarella stuffed tomatoes hollow out vine-ripe tomatoes and fill them with cubed avocado and fresh mozzarella tossed in basil-balsamic vinaigrette. Five-minute summer appetizer with caprese-salad bones.

Reduced-fat carrot cake swaps most of the oil for prune purée, then layers three moist spiced cakes with light cream cheese frosting. Toasted walnuts, grated carrots, and crushed pineapple build full carrot cake flavor with less fat.

Southern-style crowder peas simmered low and slow with ham hocks and Cajun seasoning until tender and smoky. Serve over rice or cornbread for a soul food staple.

Crispy fried wontons stuffed with pork, shrimp, and napa cabbage, pan-fried in peanut oil and glazed with teriyaki. Served with a sweet orange marmalade dipping sauce.

Vegetarian shao mai dumplings with hand-rolled hot-water dough and two filling options: mashed tofu or minced water chestnut and mushroom. Bamboo steamer classic, freezer-friendly.

Slow-braised red cabbage with apples, juniper berries, caraway seeds, and malt vinegar. A traditional German-style side dish simmered for nearly two hours until silky and sweet-tart.

Marinated eggplant, an Italian antipasto of golden-fried eggplant slices layered with garlic, bay leaf, rosemary, and red wine vinegar. Keeps up to two weeks in the fridge.

Creamy cauliflower soup made with skim milk and a light roux base, finished with white pepper and nutmeg. Lower-calorie, silky, and ready in an hour.

Myong's kimchi ferments napa cabbage, daikon, carrots, ginger, and garlic in rice vinegar and sea salt for weeks in the fridge. A crisp, bright Korean-style relish that builds more depth the longer it sits.

Steamed fish rolls: salmon and sole wrapped in napa cabbage leaves, bamboo-steamed and served over a silky roasted red pepper sauce. An elegant, low-fat dinner party starter.

Spaghettini topped with breaded and fried eggplant strips, tomato sauce, and grated Parmesan. A crispy Italian-style pasta dish with salt-pressed eggplant for zero bitterness.

Oven-baked wild rice with wild mushrooms and balsamic onions stirred in partway through. A hands-off vegetarian main with just five ingredients.

Can't make up your mind how fancy to get? Here are 2 presentations of this tasty squash--one homey and one for "dress-up".

Hearty crustless asparagus and ham quiche with Swiss cheese, eggs, and buttermilk baking mix. Makes two pies, feeds a crowd, and comes together in about an hour.