2,381 vegetable recipes

This is a quick, easy way to saute asparagus. The dish has a light flavor and makes a great accompaniment to Italian meals. I make this year-round, but we especially enjoy it at Thanksgiving

Green beans and red onion are tossed with balsamic vinegar, honey, thyme and garlic, then roasted in the oven, which develops the caramelization to the onion, and gives the green beans both great flavor and texture. Then topped with toasted walnuts, a deliciously crunchy and nutty touch!

Chilled orange-carrot soup with ginger and leeks, pureed smooth and thinned with fresh orange juice. A refreshing cold soup garnished with orange slices and mint.

Classic four-ingredient flaky pie dough with shortening and ice water. Makes two 9-inch crusts for double-crust pies, lattice tops, or freezer-stash backup. The base every home baker needs.

Roasting delivers loads of flavor and meaty mushrooms with texture. The fennel adds lovely subtle sweetness punctuated by the fresh crunch of the radishes topped with a light citrus dressing.

Vegan barley mushroom casserole simmered low and slow with onions, sliced mushrooms, and vegetable broth. Naturally low-fat, high-fiber, and packed with savory umami depth.

Crispy fried asparagus won tons stuffed with chopped asparagus and water chestnuts. A crunchy, golden appetizer ready in 25 minutes. Serve with soy sauce for dipping.

The crunchy vegetables give the slaw great texture and refreshing taste, the toasted cumin dressing brings the flavor altogether. A great side dish is served beside your BBQ.

Pureed beet soup with sage, sauteed shallots, garlic, and white wine, finished with creme fraiche and a touch of maple syrup. Vinegar-soaked beets add tangy depth.

Beer batter fried veggies with onion soup mix, mustard, and baking powder for an extra-crispy, flavorful coating. Works with broccoli, mushrooms, zucchini, or mozzarella.

Leek & Baked Potato Vichyssoise with Red Caviar recipe

Quick, easy and tasty salad is a great side dish with any main dish.

Pure vegan gumbo with a slow-cooked nutty brown roux, sauteed okra, and a generous mix of greens like kale, collard, and chard. Plant-based Louisiana classic served over rice.

Beets, red cabbage, and tomatoes simmered in vegetable stock with red wine vinegar for a tangy, earthy borscht. Topped with a swirl of sour cream and fresh dill.

Asparagus risotto made with arborio rice, dry white wine, and asparagus-infused cooking water as the stock. A zero-waste Italian technique that builds deep flavor from stalk to tip.

Sesame oil and sesame seeds give the roasted green beans extra yumminess. Absolutely delicious with great texture!