995 vegetable recipes

Simple vegetarian sesame vegetable rice bowl with brown rice, stir-fried mixed vegetables, toasted sesame seeds, and liquid aminos. A clean, wholesome weeknight dinner in 40 minutes.

Hearty North African vegetable couscous with chickpeas, cabbage, turnip, squash, and tomatoes spiced with cumin, coriander, turmeric, and fresh ginger. A filling vegan one-pot meal over fluffy couscous.

Sautéed squash, zucchini, red onion, and chickpeas tossed with couscous and seasoned with cumin, curry powder, and red pepper flakes. A 25-minute vegetarian skillet meal.

A farmers market celebration of artichokes, fava beans, asparagus, peas, leeks, turnips, and carrots gently stewed with lemon, garlic, and butter. Each vegetable cooked to its own ideal doneness.

A light vegetable soup simmered with potatoes, carrots, zucchini, tomatoes, and dill weed in vegetable stock. Vegan, low-calorie, and on the table in under an hour.

Mexican vegetable pie with corn, pinto beans, tomatoes, and picante sauce baked in a cornmeal crust and topped with melted Monterey Jack cheese. Vegetarian and ready in 30 minutes.

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.

Pureed mushroom vegetable soup with a full pound of fresh mushrooms, carrots, celery, and beef stock, finished with sauteed mushroom slices and dry sherry.

Rich winter vegetable stock made with squash, celeriac, leeks, lentils, and fresh herbs, stewed then simmered for deep seasonal flavor. A vegan soup base.

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.

I have tried this recipe for several times, very easy to make, and tastes very well too, especially they are all vegetables, and I always use no-fat milk. I love it.

Variety of vegetables, they look colourful and taste very well. A very healthy enchiladas.

A nice vegetatrian recipe, nice flavor and very healthy. Everyone loves it.

One-skillet Basque vegetable rice with tomatoes, zucchini, bell peppers, Spanish paprika, and thyme cooked in broth until tender. A healthy, hearty vegetarian main served straight from the cast-iron pan.

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.